HORT 471 Lecture Notes - Lecture 1: Anthocyanin, Pinot Noir, Auslese
Document Summary
As red wines age they gain a brown color around the edge of the glass, a brown color that is disproportionate to the age of the wine is a sign of mistreatment or improper storage. The rate of color change depends of the temperature and amount of o2 that reaches the wine. Cloudiness is a sign of impurity- freedom from debris is important! White wines become more yellow, brown or amber with age. Finish: a long finish is considered positive and is characteristic of red wines, white wines typically have a short finish, finish is a result of the tanins present in the wine. Champagne: can only be called champagne if it comes from the champagne region of france, anything else is simply sparkling wine, 3 grapes can legally be used in champagne. Chardonnay and pinot noir are the most common: blanc de blanc: champagne made with only chardonnay grapes, means white from.
