Red Wine Varietal Characters

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Red Wine Varietal Characters Pinot Noir Cabernet Shiraz Zinfandel Cabermet Sauvignon Franc Stalky Tomato leaf Black olive Herbal Tarragon Sappy Dusty White pepper Tomato Capsicum Pickle Asparagus Black pepper Pepper Dusty Rhubarb Capsicum Spice Spice Cherry Cranberry Green bean Raspberry Raspberry Blackberry Strawberry Leafy Redcurrant Cherry Blackcurrant Raspberry Herbal Cherry Loganberry Plum Cherry Seaweed Mulberry Blackberry Violet Blackberry Black olive Blackberry Blackcurrant Musk Plum Cherry Briar Briar Perfumed Violet Blackberry Plum Plum Mint Rose petal Blackcurrant Jammy Fruitcake Mineral Gamey Mulberry Menthol Walnut Pencil shaves Roast lamb Bramble Eucalyptus Cola Tobacco Barnyard Plum Aniseed Raisin Bacon fat Mint Licorice Earthy Gamay Earthy Menthol Gamey Tar Beetroot Eucalyptus Grilled meat Strawberry Tree bark Aniseed Salami Merlot Raspberry Forest floor Violet Earthy Redcurrant Moss Fruitcake Chocolate Sappy Boiled sweets Fungal Beetroot Leather Black olive Cherry Truffle Prune Soy Sage Banana Cola Tea leaf Tar Herbal Iris Tar Tobacco Mint Peonies Prune Grenache Strawberry Spice Tempranillo Raspberry Nebbiolo Pepper Cherry Sangiovese Herbal Spice Mulberry Green tea Raspberry Raspberry Bramble Dried rose Rhubarb Cherry Confectionery Blackberry Violet Caper Blackberry Bubblegum Blackcurrant Camphor Raspberry Damson Cherry Plum Cherry Sour cherry Bramble Blackberry Violets Plum Cherry stone Plum Briar Perfumed Aniseed Plum Balsamic Plum Anise Truffle Perfumed Earthy Orange peel Earthy Chestnut Spice Spice Gamey Beetroot Mocha Gamey Cold tea Meaty Fruitcake Tobacco Tobacco Tobacco Earthy Spice Tar Farmyard Brown sugar Prune Tobacco Burnt toffee © 2002 Recognose Pty Ltd www.aromadictionary.com.

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Wine Spectator
TASTING HIGHLIGHTS 9 West Coast Red Blends for Sweater Weather Cabernet Sauvignon, Merlot, Syrah and more newly reviewed wines from California and Washington Some of Limerick Lane's vines date to the !rst plantings in 1910. (Richard Knapp) By Augustus Weed Oct 7, 2019 Tasting Highlights' wine reviews are fresh out of the tasting room, o!ering a sneak peek of our editors' most recent scores and notes to WineSpectator.com members. Red blends are red hot these days, with winemakers across the West Coast making both oddball and traditional-style blends from a variety of di"erent grapes, such as Cabernet Sauvignon, Syrah and everything in between. Today's selection casts a wide net with highly rated wines from California and Washington. Topping the list is a gutsy blend from Limerick Lane [https://www.winespectator.com/wine/search/submitted/Y/search_by/exact/text_search_#ag/winery/winery/Limerick+Lane] . Winemaker Chris Pittenger combined mostly Syrah with Zinfandel and Petite Sirah from the winery's 30-acre estate vineyard in the northeast corner of the Russian River Valley appellation. Alexana [https://www.winespectator.com/wine/search/submitted/Y/search_by/exact/text_search_#ag/winery/winery/Alexana] winemaker Bryan Weil looked farther north to the Columbia Valley in Washington for the supple Gran Rouge. It's a Southern Rhône–inspired blend of Grenache, Syrah and Mourvèdre that shows how well these grapes complement each other. Eric Kent [https://www.winespectator.com/wine/search/submitted/Y/search_by/exact/text_search_#ag/winery/winery/Eric+Kent] made one of the best values here, using grapes from Mendocino County.
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SSA Deductive Tasting Guide Grid V7 Spring 2021.Xlsx
Student: Class: Date: SIGHT Clarity: clear / cloudy / hazy Brightness: dull / bright / day bright / star bright / brilliant Concentration: low / medium / medium-plus / high PRIMARY COLOR White: clear / green / straw / yellow / golden / brown Rosé: pink / salmon / orange / onion skin / copper Red: purple / ruby / garnet / tawny / brown SECONDARY COLOR White: clear / green / straw / yellow / golden / brown Rosé: pink / salmon / orange / onion skin / copper Red: purple / ruby / garnet / tawny / brown Rim variation: yes / no Gas evidence: yes / no Sediment or particles: yes / no Viscosity: low / medium-minus / medium / medium-plus / high Extraction: low / medium / medium-plus / high NOSE Condition: clean / flawed PRIMARY AROMATICS Fruit: citrus / green / stone / tropical / red / black Fruit Condition: underripe / ripe / overripe / dried / stewed SECONDARY AROMATICS- NON-FRUITS Floral: honeysuckle / blossom / chamomile / elderflower / geranium / rose / violet Spice: rotundone / white pepper / juniper / ginger / liquorice / tobacco / maple Herbaceous: capsicum / grass / tomato leaf / asparagus / eucalyptus / lavender / dill / other Earth 'Minerality': clay / limestone / gravel / chalk Other: yeast / MLF / Tertiary / intentional oxidation / premox (POx) DEVELOPMENT: young / developing / mature / over-the-hill AGING: new oak / neutral oak / stainless steel / anfora / concrete ~ American oak: vanilla extract / coconut / dill / toast / sawdust ~ French oak: subtle vanilla / baking spices ~ Other oak: Hungarian / Slavonian PALATE PRIMARY FLAVORS
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Determination of Wine Color by UV-VIS Spectroscopy, Johan
Determination of wine colour by UV-VIS Spectroscopy following Sudraud method Johan Leinders, Product Manager Spectroscopy 1 1. A bit of background Why measure the colour of wine? •Verification of lot-to-lot consistency in wine color, particularly with varietal blends. •Monitoring color consistency over a season and from season-to-season. •Monitoring the change in wine color over time. 2 1. A bit of background 3 1. A bit of background Soil composition (available trace elements) will have an impact on the final properties. Elements like potassium in combination with grape properties will influence the final colour. 4 1. A bit of background High K concentrations are typical for red wines; equilibrium between K, tartaric acid and anthocyanin pigments complex, which is responsible for the red colour. Anthocyanin is a natural colorant which is found in leaves and grapes. About 250 different variations of the anthocyanin complex are known. They all contain the structure of the common “Flavin” molecule which will be substituted at 7 possible positions from simple -OH to complex sugar molecules. R1 R2 Fig. 2: Flavene is the base of the anthocyan 0 R3 structure, R1 to R7 represent organic groups R7 which will generate the difference among the anthocyanes R4 5 R6 R5 2. Wine Colour Determination The definition of wine colour: analysis of absorption spectra of wine samples are required. Physically, the colour is a light characteristic, measurable in terms of intensity and wavelength. Anthocyanin pigments are absorbing in the GREEN portion of the visible spectra, giving to human eye the sensation of colour RED.
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Amaranthus Cruentus Red Amaranth
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View Our Hand Selected Wine List
RED BOTTLES Cabernet Sauvignon 14 Hands (Washington State) Alexander Valley Vineyards (Sonoma) Bevel (Paso Robles) Foxglove (Paso Robles) Ferrari Carano (Alexander) Duckhorn Decoy (Napa) Whitehall Lane (Napa) Jordan (Alexander) Silver Oak (Alexander) Joseph Phelps (Napa) Cakebread (Napa) Merlot Velvet Devil (Washington State) Monkey Business (North Coast) Shafer (Napa) Duckhorn (Napa) Pinot Noir Au Bon Climat (Santa Barbara) Sean Minor (Carneros) Mark West (California) Talbott ”Logan” Sleepy Hollow Vineyards (Santa Lucia Highlands) Patz & Hall (Sonoma Coast) (Pictures may not represent current vintages) BLENDS Red Blend, Sean Minor (Napa) (Merlot, Petit Verdot, Zinfandel, Petite Sirah, Syrah, Malbec) Cinnabar, Mercury Rising (California) (Cabernet Sauvignon, Merlot, Cabernet Franc, Petite Verdot, Malbec) Abstract, Orin Swift Cellars (Napa) (Grenache, Petite Sirah, Syrah) Paraduxx, Duckhorn (Napa) (Zinfandel, Cabernet Sauvignon) The Prisoner, Prisoner Wine Co. (Napa) (Zinfandel, Cabernet Sauvignon, Syrah, Petite Syrah, Grenache) Papillon, Orin Swift (Napa) (Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot) Zinfandel Il Cuore, (Mendocino County) 7 Deadly Zins, (Lodi) Turley, Juvenile (Napa) Syrah/Shiraz Qupe, (Central Coast) Shiraz, Woop Woop, (Australia) (Pictures may not represent current vintages) French Cotes du Rhone, Domaine Lafond “Roc-Epine” LA 50/50 (Minervois) (Old Vine Grenache, Carigan, Cinsault, Syrah) Chateau La Grace Dieux, Grand Cru (St. Emilion) Chateauneuf du Pape, Sixtine Italian Barbera D’Alba (Rocche
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Prefinished Cyclamen
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Color Chart Colorchart
Color Chart AMERICANA ACRYLICS Snow (Titanium) White White Wash Cool White Warm White Light Buttermilk Buttermilk Oyster Beige Antique White Desert Sand Bleached Sand Eggshell Pink Chiffon Baby Blush Cotton Candy Electric Pink Poodleskirt Pink Baby Pink Petal Pink Bubblegum Pink Carousel Pink Royal Fuchsia Wild Berry Peony Pink Boysenberry Pink Dragon Fruit Joyful Pink Razzle Berry Berry Cobbler French Mauve Vintage Pink Terra Coral Blush Pink Coral Scarlet Watermelon Slice Cadmium Red Red Alert Cinnamon Drop True Red Calico Red Cherry Red Tuscan Red Berry Red Santa Red Brilliant Red Primary Red Country Red Tomato Red Naphthol Red Oxblood Burgundy Wine Heritage Brick Alizarin Crimson Deep Burgundy Napa Red Rookwood Red Antique Maroon Mulberry Cranberry Wine Natural Buff Sugared Peach White Peach Warm Beige Coral Cloud Cactus Flower Melon Coral Blush Bright Salmon Peaches 'n Cream Coral Shell Tangerine Bright Orange Jack-O'-Lantern Orange Spiced Pumpkin Tangelo Orange Orange Flame Canyon Orange Warm Sunset Cadmium Orange Dried Clay Persimmon Burnt Orange Georgia Clay Banana Cream Sand Pineapple Sunny Day Lemon Yellow Summer Squash Bright Yellow Cadmium Yellow Yellow Light Golden Yellow Primary Yellow Saffron Yellow Moon Yellow Marigold Golden Straw Yellow Ochre Camel True Ochre Antique Gold Antique Gold Deep Citron Green Margarita Chartreuse Yellow Olive Green Yellow Green Matcha Green Wasabi Green Celery Shoot Antique Green Light Sage Light Lime Pistachio Mint Irish Moss Sweet Mint Sage Mint Mint Julep Green Jadeite Glass Green Tree Jade
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France Few Regions Can Claim the Fame and Admiration That Burgundy BURGUNDY Has Enjoyed Since the Second Century
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Wine Beverage Alcohol Manual 08-09-2018
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Winemaking Step by Step EQUIPMENT RED WINE PROCEDURES Crush (break the skins) and de-stem the grapes. For most grape 1 varieties, about 90% of the larger stems should be removed. For most beginners, the hardest thing about making wine is simply figuring out, in advance, what Test for total acidity following the instructions in your acid testing equipment is going to be needed. This list 2 kit. If the acidity is less than .6%, add enough tartaric acid to bring it should set most of these fears to rest. to that level. If you have a pH meter, also test the pH. You will need the following: Test for sugar with your hydrometer. 3 Correct any deficiencies yb adding enough sugar to bring the reading up to at least 22° Brix or add water to bring the sugar down to a range 1. Siphon Hose and Racking Tube between 22° and 26° Brix. 2. Hydrometer and Test Jar 3. Acid Testing Kit When these tests and corrections have been completed, the must 4 should be sulfited. Estimating that you will get roughly one gallon of 4. SulfiteTest juice yield for every 16 lbs. of grapes, calculate the anticipated amount 5. Crusher or Crusher/Destemmer of juice. Using this estimate, add enough sulfite to give you a sulfur 6. Press or Pressing Bag dioxide (SO2) level between 50 and 130 parts per million (ppm). The 7. Thermometer amount needed will depend on the condition of the grapes, with 8. Scoop with Handle moldy grapes getting the most concentrated dose. Extremely clean 9.
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