To say that a sommelier knows much about wine is like saying that an architect knows much about constructing buildings. There are so many topics that wine entails, from flavors to brands, that the ability to cover each of them takes an education. For this reason, many men and women attend culinary school. It's one of the best ways to ensure that they know as much about wine as possible. Along the way, they will become familiar with different terms.
Not only is this school able to cover the details of wine but topics like hospitality management and the culinary arts, in general, can be learned about. For this piece, though, I'd like to focus on sommeliers and the types of terms they should know about. Suffice it to say, there are several terms that should be seen in any sommelier's glossary. However, these are 3 of the most important that will, ultimately, help you gain a better understanding of wine as a whole.
Full-Bodied - This term is more associated with the flavor of wine, as opposed to anything else. Simply put, when a wine is "full-bodied," it means that the beverage in question has both a high volume of flavor and a high alcohol amount to match. Suffice it to say, the ideal wine for a social event should be considered a full-bodied beverage. Even though a term like this may not require much coverage, I believe that it's vital to make note of all the same.
Acidity - If you're a fan of fruit and the like, you may already be familiar with this term as well. However, in terms of wine, acidity refers to how crisp or "alive" the flavor of a particular wine is. For example, if you taste wine and you detect several bubbles on the surface of the beverage, chances are that it has a high acidity level attached to it. For those who may be tasked with suggesting the best wine to someone, whether it's for their meal or what have you, high acidity matters.
Balance - Of course, no wine is going to be complete without the perfect sense of balance in place. Every wine has several components to consider and each of these must work in harmony in order to create the balance in question. The components mentioned earlier include sweetness, fruity aroma, and alcohol content. If these are not only seen but brought together in an almost seamless combination, that's when the perfect balance can be observed by a sommelier.
Not only is this school able to cover the details of wine but topics like hospitality management and the culinary arts, in general, can be learned about. For this piece, though, I'd like to focus on sommeliers and the types of terms they should know about. Suffice it to say, there are several terms that should be seen in any sommelier's glossary. However, these are 3 of the most important that will, ultimately, help you gain a better understanding of wine as a whole.
Full-Bodied - This term is more associated with the flavor of wine, as opposed to anything else. Simply put, when a wine is "full-bodied," it means that the beverage in question has both a high volume of flavor and a high alcohol amount to match. Suffice it to say, the ideal wine for a social event should be considered a full-bodied beverage. Even though a term like this may not require much coverage, I believe that it's vital to make note of all the same.
Acidity - If you're a fan of fruit and the like, you may already be familiar with this term as well. However, in terms of wine, acidity refers to how crisp or "alive" the flavor of a particular wine is. For example, if you taste wine and you detect several bubbles on the surface of the beverage, chances are that it has a high acidity level attached to it. For those who may be tasked with suggesting the best wine to someone, whether it's for their meal or what have you, high acidity matters.
Balance - Of course, no wine is going to be complete without the perfect sense of balance in place. Every wine has several components to consider and each of these must work in harmony in order to create the balance in question. The components mentioned earlier include sweetness, fruity aroma, and alcohol content. If these are not only seen but brought together in an almost seamless combination, that's when the perfect balance can be observed by a sommelier.
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