- '99 Huia
Riesling (New Zealand)
- St. Supéry
- Jug white
wine (for base wine)
- Using 7
separate wine glasses, prepare seven aroma standards by adding
the following ingredients to one ounce of base wine:
pepper (one tiny piece; don't leave in too long)
(one drop of butter extract)
(half teaspoon each of fresh orange and grapefruit juice)
(put a few pieces of dry Froot Loops' cereal or an opened
Handiwipe(TM) in an empty glass)
or apricot (one teaspoon puree or juice)
(one teaspoon juice)
(one drop of extract)
- Label the
glasses with the appropriate standard and cover the tops with
plastic wrap to concentrate the aroma. You may have to add more
of an ingredient if the aroma is too faint, or add base wine if
it is too strong.
- Smell each
of the first three wines separately. Then smell the standards
to see which terms describe which wines. Each wine can have more
than one aroma, and you may come up with new terms that aren't
base wine makes it easier to identify the spiked aromas by contrast.
can include butter, vanilla, pineapple, and oak aromas.
can include fruity-floral, peach, or citrus aromas.
Blanc can include bell pepper, citrus, vanilla, butter, and grassy