Tasting Exercises: Viscosity Ranges

My goal while learning about different wines is to become proficient in all of the aspects of tasting.  There are a plethora of tasting exercises that can be completed to help accomplish this goal.  This week I will be focusing on learning about viscosity ranges.

Pour one ounce of each type of wine:

* One low alcohol white wine (9.5% to 11%) with no residual sugar (Vinho Verde, Mosel Kabinett Rocken, Muscadet)

* One low alcohol white wine with residual sugar (Mosel Auslese)

Swirl both gently at the same time.  Place stems side by side and watch.  The wine with residual sugar should have a higher viscosity (fatter, thicker legs).

 

Pour one ounce of each type of wine:

* One low alcohol white wine  (9.5% to 11%) with no residual sugar (See above)

* One high alcohol white wine (14% to 16%) with no residual sugar (certain New World Viogniers or Chardonnays)

Go through the same exercise as above.  The wine with the higher alcohol should have a higher viscosity.

Repeat alcohol levels with red wines.  (Beaujolais, cool climate Cabernet franc vs. Amarone della Valpolicella, Barossa Shiraz, certain California Zinfandels.)

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