와인 테이스팅의 기초로 다시 한번 간다…. (두번째)

4) Sip
: It is about how much flavor and aroma you manage to get from the very first sip.
: Here is a very simple analogy re: comparing ‘light bodied’ and ‘full bodied’ wine.
(Think of ‘light bodied’ wine as ‘skim milk’ and ‘full bodied’ wine as ‘heavy cream milk’)
: These are uncommonly used terms (by pretentious class) for describing light and full bodied wines – light bodied = ‘thin’ and full bodied = ‘broad’.
: Wines with high acidity (e.g. Pinot Noir) usually perceived as ‘sour’. Have you heard people using the word ‘austere’? This is for expressing a wine with high acidity and light body wine. In comparison, wine with low acidity and light body wine is expressed with the word ‘blowzy’.
: Have you tasted this strange bitterness from Cabernet Sauvignon? Did you know that it is from the chemical ‘ployphends’ which is from a skin of cabernet sauvignon?

5) Savoring
: Warning! Please ensure that you do not let your personal preference cloud your ability to judge wines objectively.
: Have you heard people using the word ‘finesse’ to describe a wine? This is commonly used to describe a wine which is smooth, elegant, and well balanced.
: Well-balanced wine has fruit, acid, tannin and alcohol elements collaborated together.

Not sure where I managed to find these notes which I wrote on a piece of paper about 1 year ago. Perhaps this is the indication that I should leave the realm of pretentiousness and go back to the fundamental basic?

About Brendon Cho

조후혁의 개인 블로그입니다. 1994년 18살때 호주로 부모님과 함께 이민을 왔고 2002년 통계학과를 졸업 한후 통신 회사 Exetel에 2004년 사원으로 입사, 2009년 최고재무관리자 (CFO)로 임명 그리고 2010년 MGSM에서 MBA를 수료 했고 지금 내부 감사장 (Head of Veracity)로 일하고 있습니다. 현재 3명의 자녀를 둔 아빠이고 시드니에서 살고 있으며, 클래식 음악과 글쓰기를 좋아합니다.
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