올드 와인 테스팅 연구: 샤토 라피드 로칠드 1974를 중심으로 (A Study on Testing of Old Wine: Focused on Chateau Lafite Rothschild 1974)

서지정보

· 발행기관 : (사)한국조리학회
· 수록지 정보 : Culinary Science & Hospitality Research / 27권 / 5호 / 144 ~ 153페이지
· 저자명 : 김동준, 강희석

초록

This study was tested on Chateau Lafite Rothschild 1974 wines and tried to analyze the differences between old wines in Bordeauxs. The wine includes Cabernet Sauvignon 80%～90%, Melot 5%～20%, Cabernet Franc & Petit Verdot 3%～5% and the alcohol level is 13%. The test date is May 2～5, 2020(decating period 3.8 days/final time 15:00 p.m. on May 5). The test site was a cafe in Daegu City, and the tester composed two people, one of the FICB Korean grand commander and one of the wine expert, and selected pancake stuffed with brown sugar, a Korean dish, as the mariage state. Ullage was 4.0 cm, which met this case of vintage old period 40～80 years, which was investigated in this study, and was kept for 30 days with bottles set up for testing. Decanting time was applied at 2020 (corresponding year)～1974(vintage year)/12=3.8 days, which is the calculation formula set in this study. Aroma smelled like oak, cigar, spice, flower & fruit, chocolate and bouquet was identified in five stages. The first stage showed dark oak, the second stage showed heavy cigar, the third stage was sweet spice, the fourth stage was flower & fruit, and the fifth stage was complex chocolate. The test was analyzed in seven stages: See, swirling, sniff, sip, savor, specific expression and marriage. Based on this study, it suggested that the flavor of aroma, bouquet and flavor is suggestive that it provides useful information to wine buyers and marketers, and contributes to the popularization of old wine.

영어초록

This study was tested on Chateau Lafite Rothschild 1974 wines and tried to analyze the differences between old wines in Bordeauxs. The wine includes Cabernet Sauvignon 80%～90%, Melot 5%～20%, Cabernet Franc & Petit Verdot 3%～5% and the alcohol level is 13%. The test date is May 2～5, 2020(decating period 3.8 days/final time 15:00 p.m. on May 5). The test site was a cafe in Daegu City, and the tester composed two people, one of the FICB Korean grand commander and one of the wine expert, and selected pancake stuffed with brown sugar, a Korean dish, as the mariage state. Ullage was 4.0 cm, which met this case of vintage old period 40～80 years, which was investigated in this study, and was kept for 30 days with bottles set up for testing. Decanting time was applied at 2020 (corresponding year)～1974(vintage year)/12=3.8 days, which is the calculation formula set in this study. Aroma smelled like oak, cigar, spice, flower & fruit, chocolate and bouquet was identified in five stages. The first stage showed dark oak, the second stage showed heavy cigar, the third stage was sweet spice, the fourth stage was flower & fruit, and the fifth stage was complex chocolate. The test was analyzed in seven stages: See, swirling, sniff, sip, savor, specific expression and marriage. Based on this study, it suggested that the flavor of aroma, bouquet and flavor is suggestive that it provides useful information to wine buyers and marketers, and contributes to the popularization of old wine.

참고자료

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