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" Tasting
ine
If you're thinking of training for the
profession, you'll have to stop drink-
ing and smoking, eat moderately, eat
little o¢ no sweets, avoid highly sea-
• soneci foods. Get plenty of regular
sleep.
DOX HOLLAND
ional wine tasters are,
to the legends, fabu-
[ws with gifts of sight,
! smell that are beyond
. -L,.._icerstanding'" of most of us.
-qends are based on some
of fact, for the taster is
IZ a person apart from the
' the wine drinking world.
t of us, in our innocence,
Y a method of classifying
that is direct and fool-
! particular wine either
k Our sense of taste or it
t, and that is that. Never
:0 whys of the matter.
-ibly, we drink wine for
$ nt, and if it pleases us
0000tis00ied.
!C OF COMPLEXITY
to the taster each wine is
#ic of complexity.' The
Iof the wine, its clarity,
,bouquet, tartness, flavor,
ency, bod:G degree of
!ess, and balance are all to
idered.
are qualities that, to a
tXtent, ecape the chemist
laboratory analysis of
T
;, he chemist can report
:; Particular wine is com-
0f so much acid, so much
,and so much of some-
!se just as he might ana-
great painting and an-
(hat it was made of can-
Rand pigment. His report,
curate, would still leave
Eyg to be desired.
Y, just as centuries ago, it
Wine taster who is the
aUthoritv in judging the
to|e qualities that seelrr al-
give wine a soul:of its
Y wine grower must, of
, be a wine taster and a
ghly competent one too.
ost winerie, tasting is a
e Part of the daily activi-
IIOCRS ARE GOOD
ma the viewpoint of the lay-
e thing can be said for
lne tasting profession--the
are good. The number of
that can be tasted and
in a day is strictly limited
the sense of taste soon
es jaded if it is over-
d'wine tasters prefer to
during the morning hours
the palate is fresh. In
ration, a professional taster
We eaten a light and sim-
¢eakfast. Spicy foods as
tobacco are not for ,him
Y time. They were re-
eed long ago.
mr, the color of the wine
be coJlsidered. Is it the
Sauterne, the pale---some-
!almost greenish--amber of
ine Wines, the bright ruby
tet or the full deep red of
tdy? If it is an appetizer
ect wine, it may range
the soft amber of the dry.et,
Sherry to the rich red of Port.
In red wines, great age is some-
times indicated by a slightly
brownish tinge.
SNIFF (,AN REVEAL MU(,H
Although the wine is always
sipped from a glass, a small sil-
ver cup with indentations in the
bottom is sometimes used as an
aid in judging color. In France,
it is called a tastevin, although in
this country it is known simply
as a winetater.
The sense of smell is next em-
ployed, for a sniff can reveal
much about a wine. Usually the
grapes from which it was made
can be identified easily by ex-
perts. This "grapey" quality is
called the aroma of the wine
while the word bouquet is used
to describe the fragrance which
comes from fermentation and
aging.
And now, at last,a sip of wine
is taken into the mouth and
slowly rolled around with the
tongue so that all of the taste
buds will have their chance to
aid in judging the flavor.
PI,EASA NT TARTNESS
The pleasant tartness which
now asserts itself is due to the
natural fruit acids of the grape.
Without them, the wine would
be lifeless and uninteresting. If
it is a red wine, another sensa-
tion wiU also be noticed a slight
puckering of the mouth caused
by the tannin which red wines
extract from the grape skin.
This is called astringency and its
presence in moderation contrib-
nf
utes to the agreeable character
of the wine.
During the few seconds that
the wine is retained in the
taster's mouth, an infinite vari-
ety of flavors is sensed and men-
tally noted. This is as far as the
taster usually goes. The wine is
expelled without being swal-
lowed so that the sense of taste
will be unimpaired as he moves
on to the next wine. With each
wine, the last point noted and
the one which is often the most
revealing is the aftertaste.
A piece of bread or a sip of
water is usually taken between
wines to assist in cleansing the
palate.
INTERESTING WORK
G
Interesting work, you say? Ye.%
but work, nonetheless, and full
time work too. Listen to what a
veteran California wine taster
has to say about his profession:
"In the event that you are go-
ing to train to follow the profes-
sion of wine tasting, you will
have to stop drinking and smok-
ing, it will be necessary for you
to eat moderately, take little or
no sweets, avoid highly seasoned
products and get pler!ty of regu-
lar sleep. That is my formula
for success in the business."
LIFE-UNE TO THE ORIENT--Dfe-Line, Inc., of Hollywood, a non-
profit, non-sectarlan corporation chartered by the State of Cali-
fornia is shown here, presenting a package of a highly concen-
trated food supplement to authorized representatives of the
hungry of ili. Shown, left to right, are Mrs. Getzle Samueis,
Mrs. Gla.dy Sanford, Frank Chookalinga, Mrs. G. I. Watumull.
To the taster, each wine ;s a class;c of complexity. The color of
the wine, its clarity, aroma, bouquet, tartness, flavor, astringency,
body, degree of sweetness, and balance are all to be considered.
Editor Goes Deer Stalking
(Continued from Page Two) prospect of not getting any
po-t_--No-w- tl(s -is a-nice-iittle breakfast later in the morning at
a more decent hour. So we get
spot next to some quaking, aspen
and it also has no water. Thk
necessitates using the coffee wa-
ter to wash up in--which agi-
tates Oscar Halsebo, who likes
plenty of water to make what he
likes to call mountain coffee.
In the meantime dinner is
somewhat delayed since the reg-
ulator pipe on the butane stove
broke off. Loumena, who has
considerable plumbing talent, is
forced to fix this thing with his
fingernails and a erewdriver
and spends a couple of hours
doing this.
]FORGOT SLEEPING BAG
hen it is time for bed we
find that we forgot to bring our
sleeping bag. Some of the hunt-
ers do not feel this is serious
since it seldom gets below freez-
ing in this particular area. How-
ever, we find that Johnson
brings two bags along--one to
sleep in and one to use as a mat-
tress. So we dicker with him
for this bag and end up swap-
ping our air mattress for this
bag. So now we have a sleep-
ing bag but no mattress.
At about 11:30 another party
of hunters join the camp next to
ours. These apparently figure
there is no use of going to bed
since dawn is only six hours
away. .So they keep everybody
up and have some hotcakes and
some of Halsebo's mountain cof-
fee.
QUIETLY FREEZING
At about 3:30 or 4 a.m. the
party flounders off through the
sage into the hills. Since ,e'
can't see any sense in wandering
around the hills in the middle
of the night we stay in carol),
along with Loumena, who can't
see any sense in it either.
But four, five guys in the
other camp decide not to go out
but also decide not to go to bed.
Since Halsebo's mountain coffee
make tit impossible to sleep we
go over and poin this party. And
there we stand quietly freezing
until dawn comes.
In addition to sunshine the
dawn brings a view of the whole
miserable countrx. Swarming
all over the, hills' are enough
hunters to man a Calla Farm
Bureau drive.
BUCKLESS, AS USUAh
Eight hours later everyone i.
back in camp--and nobody get.
a shot.
So we eventually get back to
Manteca, buckless as usual. And
as ustlal each year, we leave the
jeep in the hills--this time with
a burnt out bearing.
And our wife wonders why we
like to hunt deer.
awake by batting the breeze in ............................................
a loud voice about past hunting
trips.
CAN'T FIGHT 'EM, JOIN 'EM
At 1:30 in the morning some
joker decides it As about time to
go out to his deer stand. The
fact that it is a little dark out
doesn't seem to faze this guy. So
he gets Halsebo and \\;Vebb out of
bed and these guys mill around
the camp gathering their gear.
Some of the others figure you
might as well join 'em if you
can't fight 'era, so they com-
mence to get breakfast at about
2:30 a.m. Since the cook, Halse-
bo, is going out with these peo-
ple in a little while, we see a
READ THE
CLASSIFIED ADS
IX
"The Market Place"
Om 7 This
Page Issue
You may find a bargain there,
or you may be reminded of
something you have to sell.
Put he Market Place to work
for you. Try a classified ad in
MAGAZINE CALIFORNIA.
MAGAZINE CALIFORNIA--PAGE 3