0_Wizard
i like to go wine tasting. i feel its a great way to meet like minded people. How about you??
Wine tasting is the sensory examination and evaluation of wine.
chosen_Wine_tasting_0
Wine tasting
chosen_topic_0_Wine_tasting
Wine tasting
Wine tasting is the sensory examination and evaluation of wine. While the practice of wine tasting is as ancient as its production, a more formalized methodology has slowly become established from the 14th century onwards. Modern, professional wine tasters (such as sommeliers or buyers for retailers) use a constantly evolving specialized terminology which is used to describe the range of perceived flavors, aromas and general characteristics of a wine. More informal, recreational tasting may use similar terminology, usually involving a much less analytical process for a more general, personal appreciation.
Judgment of Paris (wine)
The Paris Wine Tasting of 1976 — known as the Judgment of Paris — was a wine competition organized in Paris on 24 May 1976 by Steven Spurrier, a British wine merchant, in which French judges carried out two blind tasting comparisons: one of top-quality Chardonnays and another of red wines (Bordeaux wines from France and Cabernet Sauvignon wines from California). A Californian wine rated best in each category, which caused surprise as France was generally regarded as being the foremost producer of the world's best wines. Spurrier sold only French wine and believed that the California wines would not win.
Aroma of wine
The aromas of wine are more diverse than its flavors. The human tongue is limited to the primary tastes perceived by taste receptors on the tongue-sourness, bitterness, saltiness, sweetness and savoriness. The wide array of fruit, earthy, leathery, floral, herbal, mineral, and woodsy flavor present in wine are derived from aroma notes sensed by the olfactory bulb. In wine tasting, wine is sometimes smelled before being drunk in order to identify some components of the wine that may be present. Different terms are used to describe what is being smelled. The most basic term is aroma which generally refers to a "pleasant" smell as opposed to odor which refers to an unpleasant smell or possible wine fault.
Drops of God
The series was first published in November 2004 in "Weekly Morning" magazine in Japan. However, it ended on June 2014, with the final volume out in July. It is also published in Korea, Hong Kong and Taiwan. Since April 2008, volumes have also been published in France by Glénat. As of December 2007 the series had registered sales of more than 500,000 copies. Vertical Inc. is publishing the series in North America under the title "The Drops of God." After publishing four volumes (covering the first eight Japanese volumes and the first two Apostles), the fifth volume jumped ahead to the story arc for the Seventh Apostle (volumes 22 and 23 of the Japanese edition), published under the name "The Drops of God: New World."
Chilean wine
Chilean wine has a long history for a New World wine region, as it was the 16th century when the Spanish conquistadors brought "Vitis vinifera" vines with them as they colonized the region. In the mid-19th century, French wine varieties such as Cabernet Sauvignon, Merlot, Carmenère and Franc were introduced. In the early 1980s, a renaissance began with the introduction of stainless steel fermentation tanks and the use of oak barrels for aging. Wine exports grew very quickly as quality wine production increased. The number of wineries has grown from 12 in 1995 to over 70 in 2005. A large number of French people immigrated to Chile during the late 20th century, and they were able to share their fine tastes and experience with the native Chileans, expanding their knowledge of the wine world.
Chardonnay
Chardonnay () is a green-skinned grape variety used in the production of white wine. The variety originated in the Burgundy wine region of eastern France, but is now grown wherever wine is produced, from England to New Zealand. It is also used in Italy to produce sparkling wines like Franciacorta for example. For new and developing wine regions, growing Chardonnay is seen as a "rite of passage" and an easy entry into the international wine market. The Chardonnay grape itself is very neutral, with many of the flavors commonly associated with the grape being derived from such influences as "terroir" and oak.
Blind wine tasting
Blinded wine tasting is wine tasting undertaken in circumstances in which the tasters are kept unaware of the wines' identities. The blind approach is routine for wine professionals (wine tasters, sommeliers and others) who wish to ensure impartiality in the judgment of the quality of wine during wine competitions or in the evaluation of a sommelier for professional certification. More recently wine scientists (physiologists, psychologists, food chemists and others) have used blinded tastings to explore the objective parameters of the human olfactory system as they apply to the ability of wine drinkers (both wine professionals and ordinary consumers) to identify and characterize the extraordinary variety of compounds that contribute to a wine’s aroma.
1_Apprentice
I love wine, but I haven't gone wine tasting in a while. Tell me about your latest experience. 
0_Wizard
i found the last wine tasting to be quite sensory enhancing. 
Wine tasting is the sensory examination and evaluation of wine.
partner_Wine_tasting_0
Wine tasting
partner_0_Wine_tasting
Wine tasting
Wine tasting is the sensory examination and evaluation of wine. While the practice of wine tasting is as ancient as its production, a more formalized methodology has slowly become established from the 14th century onwards. Modern, professional wine tasters (such as sommeliers or buyers for retailers) use a constantly evolving specialized terminology which is used to describe the range of perceived flavors, aromas and general characteristics of a wine. More informal, recreational tasting may use similar terminology, usually involving a much less analytical process for a more general, personal appreciation.
Judgment of Paris (wine)
The Paris Wine Tasting of 1976 — known as the Judgment of Paris — was a wine competition organized in Paris on 24 May 1976 by Steven Spurrier, a British wine merchant, in which French judges carried out two blind tasting comparisons: one of top-quality Chardonnays and another of red wines (Bordeaux wines from France and Cabernet Sauvignon wines from California). A Californian wine rated best in each category, which caused surprise as France was generally regarded as being the foremost producer of the world's best wines. Spurrier sold only French wine and believed that the California wines would not win.
Wine fault
A wine fault or defect is an unpleasant characteristic of a wine often resulting from poor winemaking practices or storage conditions, and leading to wine spoilage. Many of the compounds that cause wine faults are already naturally present in wine but at insufficient concentrations to adversely affect it. In fact, depending on perception, these concentrations may impart positive characters to the wine. However, when the concentration of these compounds greatly exceeds the sensory threshold, they replace or obscure the flavors and aromas that the wine should be expressing (or that the winemaker wants the wine to express).
Wine and food matching
Wine and food matching is the process of pairing food dishes with wine to enhance the dining experience. In many cultures, wine has had a long history of being a staple at the dinner table and in some ways both the winemaking and culinary traditions of a region will have evolved together over the years. Rather than following a set of rules, local cuisines were paired simply with local wines. The modern "art" of food pairings is a relatively recent phenomenon, fostering an industry of books and media with guidelines for pairings of particular foods and wine. In the restaurant industry, sommeliers are often present to make food pairing recommendations for the guest.
Aroma of wine
The aromas of wine are more diverse than its flavors. The human tongue is limited to the primary tastes perceived by taste receptors on the tongue-sourness, bitterness, saltiness, sweetness and savoriness. The wide array of fruit, earthy, leathery, floral, herbal, mineral, and woodsy flavor present in wine are derived from aroma notes sensed by the olfactory bulb. In wine tasting, wine is sometimes smelled before being drunk in order to identify some components of the wine that may be present. Different terms are used to describe what is being smelled. The most basic term is aroma which generally refers to a "pleasant" smell as opposed to odor which refers to an unpleasant smell or possible wine fault.
Malolactic fermentation
Malolactic fermentation (also known as malolactic conversion or MLF) is a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid. Malolactic fermentation is most often performed as a secondary fermentation shortly after the end of the primary fermentation, but can sometimes run concurrently with it. The process is standard for most red wine production and common for some white grape varieties such as Chardonnay, where it can impart a "buttery" flavor from diacetyl, a byproduct of the reaction. The fermentation reaction is undertaken by the family of lactic acid bacteria (LAB); "Oenococcus oeni", and various species of "Lactobacillus" and "Pediococcus".
Blind wine tasting
Blinded wine tasting is wine tasting undertaken in circumstances in which the tasters are kept unaware of the wines' identities. The blind approach is routine for wine professionals (wine tasters, sommeliers and others) who wish to ensure impartiality in the judgment of the quality of wine during wine competitions or in the evaluation of a sommelier for professional certification. More recently wine scientists (physiologists, psychologists, food chemists and others) have used blinded tastings to explore the objective parameters of the human olfactory system as they apply to the ability of wine drinkers (both wine professionals and ordinary consumers) to identify and characterize the extraordinary variety of compounds that contribute to a wine’s aroma.
1_Apprentice
Nice. Well, enjoying wine definitely involves several senses - sight, taste, smell. 