Created this fun and informative infographic for Tiziano Wine made just for a girl's night in - a guide to wine.

1. wine 101
{A Girl’s Guide to Wine}
STILL
WINE
STILL
WINE
from black
GRAPES
produced from
green & black
BUBBLY
a style of
winemaking with
a secondary
with skins removed
before they deeply
GRAPES
COLOR
the wine
FERMENTATION
RED
white or
ROSÉ
mineral-tasting to
rich & sweet
ROSE
RICH
creamy
LIGHT
zesty
WHITE
SPARKLING
STYLES OF WINE
WHITE WINE
BLEND
All wines can be
organized into
five fundamental
groups.
STILL
WINE
made with a variety
of dark-colored
A wine with added
Within each
group there are
hundreds of
different grape
varieties and also
different winemaking styles.
DISTILLED
GRAPES
SPIRITS
FORTIFIED
COLORS:
DARK VIOLET
(young wines)
BRICK RED
(mature wines)
BROWN
(older red wines)
RED
a red &
FLAVORS:
BONE DRY
to sweet
popular wines:
PORT
sherry
MADEIRA
marsala
WINE TERMINOLOGY
body
aroma
the weight of the
wine in your mouth
the smell of wine
{ie: light, medium, full}
bouquet
buttery
the aroma of a
well-aged wine
an oak-aged wine
generally rich in
flavor, low in acidity
crisp
dry
finish
jammy
an acidic wine
a non-sweet wine
the taste of wine left
behind after you
swallow it
a cooked-berry
sweetnes
oaky
rich
a wine with mostly
oak flavors; tends to
taste “smokey”
high in extract, flavor
and intensity of fruit
{
tannic
a red wine that leaves a
dry feeling in the mouth
Learning to identify
wine characteristics
helps to identify what
you like about a wine.
}
TOP 10 PRODUCERS OF WINE
Wine is produced all
over the world.
However, every country
has differences in
production.
6
4
3
PORTUGAL
8
GERMANY
AUSTRALIA
UNITED STATES
2
1
10
FRANCE
ITALY
SPAIN
5
ARGENTINA
7
SOUTH AFRICA
9
CHILE
IDEAL TEMPERATURES
FOR SERVING WINE
Wine-serving temperature greatly affects
what flavors you’ll taste and what aromas of
the wine you’ll smell.
60-65°F
Full-bodied red wines and Ports
{Bordeaux, Chianti, Cabernet Savignon, Merlot,
Shiraz, etc}
50-60°F
Full-bodied white wines and
light, fruity reds
{Grenache, Pinot Noir, Zinfandel, Burgundy, etc}
40-50°F
Light, dry white wines, rosés,
sparkling wines
{Champagne, Cremant, Sauvignon Blanc,
Riesling, Chardonnay, etc}
5 STEPS FOR WINE TASTING
1 {Color}
Begin with the youngest wine and move to the oldest wine.
As white wines age, they gain color. As red wine ages they lose color.
WHITE
2 {Swirl}
Swirling releases the
esters, ethers, and
aldehydes that combine
with oxygen to yield the
bouquet of wine.
In other words, swirling
aerates wine and gives you
a better smell.
4 {Taste}
RED
3 {Smell}
• Smell the wine at least
three times
• The third smell will give
you more information
than the first smell did
• The smell helps
you identify certain
characteristics
5 {Savor}
• Bitterness in wine is
usually created by high
alcohol and high tannin
Ask yourself the following questions to help
focus your impressions:
• Sweetness only
occurs in wine
with some
residual
sugar leftover
after fermentation
• White wine: How was the acidity? Very little, just
right, or too much?
• Sour (sometimes
called “tart”) indicates
the acidity in wine
• Light, medium, or full-bodied?
• Red wine: Is the tannin in the wine too strong or
astringent? Is the tannin pleasing?
• What is the strongest component (residual
sugar, fruit, acid, tannin)?
• How was the aftertaste? The longer the
aftertaste lingers in the mouth, the finer the
quality of wine.
SOURCES
http://w w w.tizianowine.com/wine-101/wine-terms/
https://w w w.erobertparker.com/info/glossary.asp
http://w w w.tizianowine.com/wine-101/types-of-grapes/
http://en.wikipedia.org/wiki/Glossary_of_wine_terms
http://winefolly.com/tutorial/wine-serving-temperature/
http://en.wikipedia.org/wiki/Red_wine
http://en.wikipedia.org/wiki/Fortified_wine
http://w w w.winespectator.com/webfeature/show/id/45890
http://w w w.pickarestaurant.com/reference/wine_etiquetterecommended_wine.htm
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