Viking VUWC Installation Instructions - Page 15

Operating Instructions Common Tasting Terms Terminology Acidity Balance Body Bouquet Complex Flabby Full-Bodied Lean Oaky Tannin Description A critical element of wine that is responsible for preserving the wine's freshness. Excess acidity results in an overly tart and sour wine. A desired trait where tannin, fruit and acidity are in total harmony. Wines with good balance tend to age gracefully. 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. The blending of a wine's aroma within the bottle over a period of time, caused by volatile acidity. A subjective term often used in tasting. A wine is said to be complex if it offers a variety of flavors and scents that continue to evolve as it develops. A wine that lacks structure, or is heavy to the taste, lacks acidity. Wine high in alcohol and extract, generally speaking, fills the mouth, powerful. Generally describes wines that are slim, lacking of generosity or thin. A desirable flavor 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. Tannins are extracted from the grape skins and stems and are necessary for a well-balanced red wine. Tannins are easily identified in wine tasting as the drying sensation over the gums. Tannins generally fade as a wine ages. IDEAL WINE STORAGE CONSIDERATIONS Temperature: The most important element about storage temperature is stability. If wine is kept in a stable environment between 40ºF (7ºC) and 65ºF (21ºC), 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 fit 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 flat 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. Temperature Approximately 60ºF (15ºC) 50ºF - 55ºF (10ºC - 12ºC) Approximately 45ºF (7ºC) Wines Red White Sparkling 15