Viking 5 Serie Manual De Instrucciones página 17

Operating Instructions
Common Tasting Terms
Terminology Description
Acidity A critical element of wine that is responsible for
preserving the wine's freshness. Excess acidity
results in an overly tart and sour wine.
Balance A desired trait where tannin, fruit and acidity are
in total harmony. Wines with good balance tend to
age gracefully.
Body The weight and presence of wine in the mouth
provided by the alcohol and tannin level.
Full-bodied wines tend to have this strong
concentration.
Bouquet The blending of a wine's aroma within the bottle
over a period of time, caused by volatile acidity.
Complex A subjective term often used in tasting. A wine is
said to be complex if it off ers a variety of fl avors
and scents that continue to evolve as it develops.
Flabby A wine that lacks structure, or is heavy to the taste,
lacks acidity.
Full-Bodied Wine high in alcohol and extract, generally
speaking, fi lls the mouth, powerful.
Lean Generally describes wines that are slim, lacking of
generosity or thin.
Oaky A desirable fl avor imparted to wine if done in
moderation. Most wines are aged in oak barrels
one to three years, thereby receiving this toasty
oak characteristic. However, if a weak wine is left in
contact too long with an oak barrel, it will tend to
be overpowered with an oaky taste.
Tannin Tannins are extracted from the grape skins and
stems and are necessary for a well-balanced red
wine. Tannins are easily identifi ed in wine tasting
as the drying sensation over the gums. Tannins
generally fade as a wine ages.
Temperature
º º
60 F (15 C)
Approximately
º º º º
50 F - 55 F (10 C - 12 C)
º º
45 F (7 C)
Approximately
IDEAL WINE STORAGE CONSIDERATIONS
Temperature: The most important element about
storage temperature is stability. If wine is kept in a stable
environment between 40 º F (7 º C) and 65 º F (21 º C), it will
remain sound. A small 1-2 degree temperature fluctuation
within a stable environment is acceptable. Larger
temperature fluctuations can affect the cork's ability to seal,
allowing the wine to "leak" from the bottle.
Humidity: The traditional view on humidity maintains
that wines should be stored on their sides in 50% - 80%
relative humidity to ensure cork moisture and proper fi t in
the bottle. Contemporary wisdom suggests that the cork
surface is too small to be impacted by humidity. Further, the
cork is sealed with a metal or wax capsule making humidity
penetration impossible. The concept of a humid storage
environment was derived from the necessity of wineries to
maintain moisture in their cellars to keep wooden barrel
staves swollen, preventing wine evaporation and product
loss. In fact, vineyards estimate as much as a 10% product
loss per year due to evaporation while wine is aging in the
wooden barrels. Humidity, however, was not intended for
the modern cellar where wine is stored in glass bottles with
sealed corks.
Light: UV rays are not only harmful to people, they are
damaging to wines - especially those in clear bottles. Since
oxygen molecules in wine absorb UV rays, wine should
never be stored in direct light for long periods of time.
Vibration: Provided that sediment is left undistributed
and particles are not suspended, vibration in a storage
environment is not an issue. Wines can become fl at or
tired when voids and vacuums are created inside the wine
bottle. In order to create voids and vacuums within a liquid,
aggressive motion or shaking of the wine bottle would have
to occur.
Wines
Red
White
Sparkling
17