Colour: Rosé
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Made from black grapes; less contact with the skins.
Not as full as reds but offer more body than whites.
Tends to be a seasonal drink, mostly summer time.
,Other characteristics in tasting can include..
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Tannin and acidity
What would be the service temperature for a light/medium-bodied white and rose?
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Chilled at 7-10 degrees Celsius (45-50 degrees F)
How to taste acidity..
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A mouth watering sensation.
Too much can make a wine seem tart.
Too little will make the wine be flabby and seem flat.
Explain the steps on how sweetness is "produced"
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1.) Grape juice is naturally sweet but yeast feeds not he grape sugars
during fermentation, then the juice becomes less sweet.
2.) The yeast will die once the alcohol reaches 15% or when all the sugars
have been used.
, 3.) Once the yeast is dead, any sugar remaining in the wine will determine
how sweet the wine is.
Riesling..
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Intensely fruity with high levels of acidity.
Can range in flavours from stone fruits (peach, apricot), to citrus (lime) and
floral notes.
Aging helps develop aromas of petrol and dried apricots.
What is fermentation?
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A natural process caused by yeast.
Chardonnay in warmer regions..
Give this one a try later!
Develop flavours of stone fruit (peach) and tropical fruits (Pineapple,
banana).
Wines from the New World.
Give this one a try later!
Made from black grapes; less contact with the skins.
Not as full as reds but offer more body than whites.
Tends to be a seasonal drink, mostly summer time.
,Other characteristics in tasting can include..
Give this one a try later!
Tannin and acidity
What would be the service temperature for a light/medium-bodied white and rose?
Give this one a try later!
Chilled at 7-10 degrees Celsius (45-50 degrees F)
How to taste acidity..
Give this one a try later!
A mouth watering sensation.
Too much can make a wine seem tart.
Too little will make the wine be flabby and seem flat.
Explain the steps on how sweetness is "produced"
Give this one a try later!
1.) Grape juice is naturally sweet but yeast feeds not he grape sugars
during fermentation, then the juice becomes less sweet.
2.) The yeast will die once the alcohol reaches 15% or when all the sugars
have been used.
, 3.) Once the yeast is dead, any sugar remaining in the wine will determine
how sweet the wine is.
Riesling..
Give this one a try later!
Intensely fruity with high levels of acidity.
Can range in flavours from stone fruits (peach, apricot), to citrus (lime) and
floral notes.
Aging helps develop aromas of petrol and dried apricots.
What is fermentation?
Give this one a try later!
A natural process caused by yeast.
Chardonnay in warmer regions..
Give this one a try later!
Develop flavours of stone fruit (peach) and tropical fruits (Pineapple,
banana).
Wines from the New World.
