04 May 2011
Posted in The Science of Wine

The great thing about The Science of Wine is that  it's so much more that a wine tasting. We're offering unique, wine-oriented programs to compliment a fantastic evening of wine and food. The following is a list of some of the presenters that will be onhand for the event:

Luis Torres

South American-born, Chicago-raised Luis Torres lends his extensive background in wine supply, distribution, and on-premise roles to the Constellation Academy of Wine. He studied Food Science and Technology in Mexico before spending 15 years in the restaurant industry. His experience includes an apprenticeship at Charlie Trotter’s with Master Sommelier Larry Stone, studies with the Court of Master Sommeliers, and management and wine buying responsibilities for all of Hilton’s Chicago properties.

Steve Butler

Steve is a Certified Wine Educator and Manager of Tim’s Wine Market. He is also an active member of the Society of Wine Educators. Steve Butler will be at The Science of Wine talking about the pros and cons various wine bottle closures, dispelling myths about corks and screwcaps! You’ll find him partnering with Andrea Marzullo at the Guess the Number of Corks station. You won’t want to miss the chance to win a case of Robert Mondavi wine.

Craig Lopus

This Sommelier and Certified Wine Specialist developed his love of wine after living in Europe for seven years. Combined with an MBA in Marketing, Craig’s passions for the corked concoction led him into ownership of Tim’s Wine Market Windermere. Craig is doing what he loves by sharing his love of wine while providing the best selection for any budget in his shops. He is also an active member of the Society of Wine Educators. Craig will be at The Science of Wine utilizing the unique Science on a Sphere to talk about where the outstanding vineyards of the world are located and why their locations make such great wine!

Brian Shields

Inspired by Hurricane Gloria in 1985 to enter the field of meteorology, Brian has always had a passion for the weather. As a Certified Broadcast Meteorologist, Brian brings his enthusiasm to WFTV Channel 9 everyday to give you the local Florida weather forecast. Also look for Brian in a special appearance in the Science Center’s WFTV Channel 9 Severe Weather Center exhibit inside of Our Planet, Our Universe.

Tim Varan

Tim is a Certified Wine Educator and owner of Tim’s Wine Market. Opening the first branch in Orlando in 1995, Tim’s Wine Markets now boasts six locations across Central Florida. Tim brings his 20 years of experience to his business and has the great fortune to taste over 4,000 wines a year to select only the best for his shops, which strive to provide only the best in service, selection and value. Tim will be discussing Wine & Weather with Brian Shields at The Science of Wine.

27 April 2011
Posted in The Science of Wine

Drinking wine is more than simply consuming it, it involves taste. Taste is a reaction that doesn’t require thought but it is very complex. The average person has 5,000 taste buds. Trying to decipher all of types of tastes can be proven difficult. There are many basic taste profiles found in wine. In order to fully taste and appreciate the wine you must learn what those tastes are; with time you will be able to recognize each distinct flavor. The main flavors found in wine are sweet, bitter, tannin, fruit and varietal characteristics, and aftertaste.

The basic taste profiles on the tongue are sweet, sour, bitter, salty, and umami (salt). Sweet flavors can be found on the tip of your tongue. Therefore if there are any sweet elements in the wine that will be the first flavor recognized. Acidity is the term in wine for a sour note. This flavor is found on the sides of your tongue closer to your cheeks. Acidity is more common in lighter-style red wines and white wines. They regularly contain more sour profiles.

Bitterness is found on the back of your tongue. It is very hard to ignore. Mostly this can be found near the end of the taste and can lead to the aftertaste. Tannin can be found in the middle of the tongue. Tannin can be found in either red wines or white wines aged with wood. Tannin is a sensation instead of a flavor. This sensation is why many don’t like red wines. Tannins are an acquired sensation. In white wines, tannin can dry the palate to excess. In red wines, tannins can actually coat your mouth.

Fruit and varietal characteristics are smells. You can tell the body of the wine from the fruit content. This will be found on the middle of your tongue. The aftertaste includes the overall taste and the balance of the flavors and sensations in your mouth. The amount of time the tastes linger can show the quality of the wine. The time the aftertaste can last varies from one to three minutes.

The best way to learn about these flavors is to think while you drink! You will be able to enjoy the wine much more if you realize what you are drinking. The easiest ways to determine what type of wine you prefer is to know the science behind your choice. If you like tannin then you might prefer an oaked chardonnay or a cabernet sauvignon. Knowing all these flavors, sensations, and smells comes with time. The more you drink and think; the more you learn what and why you like each wine.

20 April 2011
Posted in The Science of Wine

Cork is a naturally sustainable product and can only add to the quality of the wine. Cork is both biodegradable and recyclable. The production of cork is different than most harvesting products. In order to harvest cork, the cutting down of trees is not necessary. “Unlike its synthetic counterparts, cork is an inherently sustainable resource, both renewable and biodegradable. The cork oak tree (Quercus suber) is unique in that its thick bark can be stripped off every decade to extract the cork without damaging the trees, which can live 170 to 250 years on average.” (100percentcork.org)

Most winemakers would agree that cork can add to the quality of the wine better than any type of closure. In the Wine Business Monthly 2009 Closure Report, wineries rated closures by perceived consumer acceptance. Natural cork received the highest marks. A more direct study of consumer perception was conducted by the Oregon State University Food Innovation Center. It found that consumers perceived wine finished with cork to have higher quality and price than the same wine finished in alternative closures. (100percentcork.org).

You can learn about all things wine at our first annual Science of Wine event.  If you’re planning a trip to the Science Center before the event, you can guess the amount of corks displayed in the lobby to receive various prizes. Good luck and happy guessing!

15 April 2011
Posted in The Science of Wine

Terroir is the term used to classify everything that happens to the grape naturally. This includes the geographical region, soil, and the weather. Terroir is a French term meaning land and is a major determining factor is the quality of the wine. For some wines to be in best quality, the grapes must be harvested in what most people might say are harsh environments. This is called the “Struggling Vine Theory”. You might think that growing grapes in cold environments or in limestone gravel wouldn’t be ideal but for some grapes this is the best environment.

The location of the vineyard can affect the whole grape production. The soil composition, exposure to sun, and the climate can change the quality of the wine produced. Sometimes even within the same vineyard, depending on the sun position and other factors, a difference can be seen in the grapes produced.

When looking at grape harvesting it is important to keep in mind that there are many factors that go into even the growing of the grapes. If you want to learn about the difference that terroir makes on growing grapes and making wine, sign up for the Appellations Can you Tell the Difference seminar at the Science of Wine on May 14.  Utilizing Google Earth, the participants will visit four California vineyards and taste the wines that come from those vineyards.