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Wine Spectator School

Class 2: Tasting Reds

This class covered the following topics:

The Components of Wine

  • The components of wine can be broken down into two categories, liquid and solid. The solids that do not evaporate are called dry extract and add to the wine's complexity and body.
  • The primary components in white wines are acidity, flavor compounds, minerals and sometimes sugar.
  • Red wines contain the same components as whites, but also contain tannin and color.

Age, Decanting, Aeration

  • To gain complexity with age, wines need to have sufficient levels of extract and to be balanced.
  • Most wines are not meant to be aged.
  • Wines are decanted to separate them from sediment and sometimes to aerate them.

Storing Wine

  • Leftover wine may be transferred into a smaller bottle and should...

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