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49-790: Terhune Orchards is a winery in Lawrence Township (mailing address is Princeton ) in Mercer County , New Jersey . A family produce farm since 1975, the vineyard was first planted in 2003, and opened to the public in 2010. Terhune has 5 acres of grapes under cultivation, and produces an estimated 1,100 cases of wine per year. The winery is named for the family that formerly owned the farm. Terhune produces wine from Cabernet Franc , Cabernet Sauvignon , Chambourcin , Chardonnay , Niagara , Orange Muscat , Traminette , and Vidal blanc grapes. Terhune also makes fruit wines from apples , blueberries , and peaches . Additionally,

98-563: A constantly evolving specialized terminology which is used to describe the range of perceived flavors, aromas and general characteristics of a wine. More informal, recreational tasting may use similar terminology, usually involving a much less analytical process for a more general, personal appreciation. Results that have surfaced through scientific blind wine tasting suggest the unreliability of wine tasting in both experts and consumers, such as inconsistency in identifying wines based on region and price. The Sumerian stories of Gilgamesh in

147-461: A few hundred olfactory receptor classes. When tasting several wines in succession, however, key aspects of this fuller experience (length and finish, or aftertaste) must necessarily be sacrificed through expectoration. Although taste qualities are known to be widely distributed throughout the oral cavity, the concept of an anatomical " tongue map " yet persists in the wine tasting arena, in which different tastes are believed to map to different areas of

196-460: A high wastewater output. To a lesser degree, wastewater is produced if boilers or water conditioning equipment is used. Wine tasting Wine tasting is the sensory examination and evaluation of wine . While the practice of wine tasting is as ancient as its production, a more formalized methodology has slowly become established from the 14th century onward. Modern, professional wine tasters (such as sommeliers or buyers for retailers ) use

245-661: A relatively large scale, if not evidence of actual wineries, has been found in the Middle East . In 2011 a team of archaeologists discovered a 6000 year old wine press in a cave in the Areni region of Armenia , and identified the site as a small winery. Previously, in the northern Zagros Mountains in Iran , jars over 7000 years old were discovered to contain tartaric acid crystals (a chemical marker of wine), providing evidence of winemaking in that region. Archaeological excavations in

294-444: A selection of wines, usually between three and eight glasses, but sometimes as many as fifty, presented for the purpose of sampling and comparison. A tasting note is a taster's written testimony about the aroma, taste identification, acidity, structure, texture, and balance of a wine. Online wine communities like Bottlenotes allow members to maintain their tasting notes online and for the reference of others. The temperature that

343-399: A single winery ("vertical" tasting), to better compare vineyard and vintages, respectively. Alternatively, in order to promote an unbiased analysis, bottles and even glasses may be disguised in a "blind" tasting, to rule out any prejudicial awareness of either vintage or winery. To ensure impartial judgment of a wine, it should be served blind – that is, without the taster(s) having seen

392-420: A small farm vineyard is a small wine producer or may not have its own vineyard , and instead sources its grape product from outside suppliers. The concept is similar to a microbrewery , in that small batches of product are made primarily for local consumption. The concept of the micro-winery is not as easily accepted as that of the microbrewery, however, as the general public has been conditioned to associate

441-475: A special permit to open a satellite store in a tourist area. New York's passing of the Farm Winery Act of 1976 set an example for other states to pass similar laws. Farm wineries usually operate at a smaller scale than commercial wineries. Farm wineries are a form of value added marketing, known as agritourism, for farmers who may otherwise struggle to show a profit. A micro-winery can either be at

490-657: A tool defined by specifications of the French Association for Standardization (AFNOR), which was adopted by INAO as the official glass in 1970, received its standard AFNOR in June 1971 and its ISO 3591 standard in 1972. The INAO has not submitted a file at the National Institute of Industrial Property, it is therefore copied en masse and has gradually replaced other tasting glasses in the world. The glass must be lead crystal (9% lead). Its dimensions give it

539-459: A total volume between 210 ml and 225 ml, they are defined as follows: The opening is narrower than the convex part so as to concentrate the bouquet. The capacity is approximately 215 ml, but it is intended to take a 50 ml pour. Some glasses of a similar shape, but with different capacities, may be loosely referred to as ISO glasses, but they form no part of the ISO specification. Without having tasted

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588-518: A white wine he received all the usual descriptions: "fresh, dry, honeyed, lively." Later he served the same wine dyed red and received the usual red terms: "intense, spicy, supple, deep." One of the most famous instances of blind tasting is known as the Judgment of Paris , a wine competition held in 1976 where French judges blind-tasted wines from France and California . Against all expectations, California wines bested French wines according to

637-452: A wider range of wines; as it is not tied to the grapes it grows. New York State provides a specific micro-winery license that requires the microwinery to purchase local ingredients. The urban winery is a recent phenomenon whereby a wine producer chooses to locate their winemaking facility in an urban setting within a city rather than in the traditional rural setting near the vineyards . With advances in technology and transportation, it

686-406: A wine involves perception of its array of taste and mouthfeel attributes, which involve the combination of textures, flavors, weight, and overall "structure". Following appreciation of its olfactory characteristics, the wine taster savors a wine by holding it in the mouth for a few seconds to saturate the taste buds . By pursing one's lips and breathing through that small opening, oxygen passes over

735-453: A wine is served at can greatly affect the way it tastes and smells. Lower temperatures emphasize acidity and tannins while muting the aromatics . Higher temperatures minimize acidity and tannins while increasing the aromatics. The Wine & Spirit Education Trust uses the following recommendations for serving temperatures: The shape of a wineglass can have a subtle impact on the perception of wine, especially its bouquet. Typically,

784-399: A wine presents its inherent grape aromas. A wine taster also looks for integration, which is a state in which none of the components of the wine ( acid , tannin, alcohol, etc.) is out of balance with the other components. When a wine is well balanced, the wine is said to have achieved a harmonious fusion. Another important quality of the wine to look for is its expressiveness. Expressiveness

833-434: A wine taster hone and develop their abilities in a controlled setting. Some also offer professional training for sommeliers and winemakers. It is even possible to learn how to assess wine methodically via e-learning. Because intoxication can affect the consumer's judgment, wine tasters generally spit the wine out after they have assessed its quality at formal tastings, where dozens of wines may be assessed. However, since wine

882-439: A wine's bouquet aids the wine taster in anticipating the wine's flavors. The "nose" of a wine – its bouquet or aroma – is the major determinate of perceived flavor in the mouth. Once inside the mouth, the aromatics are further liberated by exposure to body heat, and transferred retronasally to the olfactory receptor site. It is here that the complex taste experience characteristic of a wine actually commences. Thoroughly tasting

931-420: A winery as having a vineyard. A winery uses similar wine-making equipment as a major commercial winery, just on a smaller scale. Glass carboys and sanitary plastic pails are often seen in the facilities of a micro-winery. Typically, each batch of wine yields 23 Liters (6 US gallons). One of the primary differences of a micro-winery as compared to a typical winery is that a micro-winery is typically able to offer

980-558: Is absorbed through the skin inside the mouth, tasting from twenty to twenty-five samplings can still produce an intoxicating effect, depending on the alcoholic content of the wine. Tasting plays an important role in the sensory analysis (also referred to as organoleptic analysis) of wine. Employing a trained or consumer panel, oenologists may perform a variety of tests on the taste, aroma, mouthfeel and appeal of wines. Difference tests are important in determining whether different fermentation conditions or new vineyard treatments alter

1029-604: Is expensive they virtually always report it as tasting better than the very same wine when they are told that it is inexpensive. French researcher Frédéric Brochet "submitted a mid-range Bordeaux in two different bottles, one labeled as a cheap table wine, the other bearing a grand cru etiquette." Tasters described the supposed grand cru as "woody, complex, and round" and the supposed cheap wine as "short, light, and faulty." Similarly, people have expectations about wines because of their geographic origin , producer , vintage, color, and many other factors. For example, when Brochet served

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1078-465: Is not a problem for an urban winery to grow their grapes in a remote location and then transport them to the urban facility for crushing, fermentation and aging. Urban wineries have been opened in cities across the United States including San Francisco; Sacramento; Portland, Oregon; Seattle; Frederick, Maryland; New York; Cincinnati; San Diego; and Los Angeles to name a few. Wilridge Winery was

1127-427: Is not considered rude to spit out wine at a winery, even in the presence of the wine maker or owner. Generally, a spittoon is provided. In some regions of the world, tasters simply spit on the floor or onto gravel surrounding barrels. It is polite to inquire about where to spit before beginning tasting. A growing number of wine schools can be found, offering wine tasting classes to the public. These programs often help

1176-440: Is the quality the "wine possesses when its aromas and flavors are well-defined and clearly projected." The complexity of the wine is affected by many factors, one of which may be the multiplicity of its flavors. The connectedness of the wine, a rather abstract and difficult to ascertain quality, describes the bond between the wine and its land of origin (terroir). A wine's quality can be judged by its bouquet and taste. The bouquet

1225-400: Is the total aromatic experience of the wine. Assessing a wine's bouquet can also reveal faults such as cork taint ; oxidation due to age, overexposure to oxygen, or lack of preservatives; and wild yeast or bacterial contamination, such as those due to Acetobacter or Brettanomyces yeasts. Although low levels of Brettanomyces aromatic characteristics can be a positive attribute, giving

1274-732: The Barossa Valley in Australia or the legendary wine regions of France ( Bordeaux , Burgundy , Champagne ) and Italy , wineries can be found nearly everywhere. The east coast of the United States also has winemaking regions like New York's Finger Lakes region, Aquidneck Island , RI and Long Island, NY and Cape May, NJ. Wineries do not have to be located adjacent to vineyards; grapes can be shipped anywhere. In addition, people make wine out of other fruits and plants (dandelion wine, apple wine, strawberry wine, honey wine, passion fruit wine), so these specialty wineries tend to pop up where

1323-487: The fermentation of fruit, as well as blending and aging of the juice. The grapes may be from vineyards owned by the winery or may be brought in from other locations. Many wineries also give tours and have cellar doors or tasting rooms where customers can taste wines before they make a purchase. While some associate wineries with large winemaking regions such as Napa Valley and Sonoma Valley in California,

1372-456: The "five S" steps: see, swirl, sniff, sip, savor. During this process, a taster must look for clarity, varietal character, integration, expressiveness, complexity, and connectedness. A wine's color is better judged by putting it against a white background. The wine glass is put at an angle in order to see the colors. Colors can give the taster clues to the grape variety, and whether the wine was aged in wood. Varietal character describes how much

1421-460: The 3rd millennium BCE differentiate the popular beers of Mesopotamia , as well as wines from Zagros Mountains or Lebanon . In the fourth century BCE, Plato listed the main flavors of wine, and classified the aromas as "species", or families. Aristotle proposed a sensory tasting defined by the four elements (air, water, fire, and earth) further deepened by the Roman philosopher Lucretius in

1470-481: The French as best, in fact, all three were the same Texan wine. The contest is built on the simple theory that if people do not know what they are drinking, they award points differently than if they do know what they are drinking. Vertical and horizontal wine tastings are wine tasting events that are arranged to highlight differences between similar wines. Tasting flight is a term used by wine tasters to describe

1519-473: The US. However, different critics tend to have their own preferred system, and some gradings are also given out of 5 (again with half marks). Traveling to wine regions is one way of increasing skill in tasting. Many wine producers in wine regions all over the world offer tastings of their wine. Depending on the country or region, tasting at the winery may incur a small charge to allow the producer to cover costs. It

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1568-450: The character of a wine, something particularly important to producers who aim for consistency. Preference testing establishes consumer preference, while descriptive analysis determines the most prominent traits of the wine, some of which grace back labels. Blind tasting and other laboratory controls help mitigate bias and assure statistically significant results. Many large wine companies now boast their own sensory team, optimally consisting of

1617-618: The difference between cheap and expensive wine". In 2001, the University of Bordeaux asked 54 undergraduate students to taste two glasses of wine: one red, one white. The participants described the red as "jammy" and commented on its crushed red fruit. The participants failed to recognize that both wines were from the same bottle. The only difference was that one had been colored red with a flavorless dye. For six years, Texas A&M University invited people to taste wines labeled "France", "California", "Texas", and while nearly all ranked

1666-458: The farm produces and sells bread , cider , doughnuts , flowers , fruits , herbs , pies , and vegetables . It is the only winery in New Jersey that produces wine from Orange Muscat, which is a white vinifera grape of unknown origin that is often used to make dessert wines . Terhune is not located in one of New Jersey's three viticultural areas . During the autumn harvest season,

1715-526: The first century BCE. Although the practice of tasting is as old as the history of wine, the term "tasting" first appeared in 1519. The methodology of wine tasting was formalized by the 18th century when Linnaeus , Poncelet, and others brought an understanding of tasting up to date. In 2004, Richard Axel and Linda B. Buck , won the Nobel Prize in Medicine for their contribution to the knowledge of

1764-556: The first urban winery in Seattle. Winery wastewater is primarily generated during the cleaning of winemaking equipment and facilities. The quantity and quality of wastewater shows seasonal variations. Wastewater handling involves collection, possible treatment, then disposal and/or reuse. Peak wastewater generation occurs during the "crush", in other words, when grapes are actively being processed into juice for fermentation. This process requires large amounts of clean water and results in

1813-458: The ideal shape is considered to be wider toward the bottom, with a narrower aperture at the top (tulip or egg-shaped). Glasses which are widest at the top are considered the least ideal. Many wine tastings use ISO XL5 glasses, which are "egg"-shaped. The effect of glass shape does not appear to be related to whether the glass is pleasing to look at. The glass of reference is the INAO wine glass,

1862-463: The judges, a result which would have been unlikely in a non-blind contest. This event was depicted in the 2008 movie Bottle Shock . Another well-publicized double-blind taste test was conducted in 2011 by Richard Wiseman of the University of Hertfordshire . In a wine tasting experiment using 400 participants, Wiseman found that general members of the public were unable to distinguish expensive wines from inexpensive ones. "People just could not tell

1911-563: The label or bottle shape. Blind tasting may also involve serving the wine from a black wine glass to mask the color of the wine. A taster's judgment can be prejudiced by knowing details of a wine, such as geographic origin, price, reputation, color, or other considerations. Scientific research has long demonstrated the power of suggestion in perception as well as the strong effects of expectancies. For example, people expect more expensive wine to have more desirable characteristics than less expensive wine. When given wine that they are falsely told

1960-458: The other substances are grown. For example, a winery in Hawaii produces pineapple wine. A class of winery license known as the farm winery allows farms to produce and sell wines on site. Farm wineries differ from commercial wineries in that the fruit which is the source of the wine is usually produced on the farm, and the final product is also sold on the farm. States such as New York have given

2009-510: The region or vintage; if it is typical of the region or diverges in style; if it uses certain wine-making techniques, such as barrel fermentation or malolactic fermentation , or any other remarkable or unusual characteristics. Whereas wines are regularly tasted in isolation, a wine's quality assessment is more objective when performed alongside several other wines, in what are known as tasting "flights". Wines may be deliberately selected for their vintage ("horizontal" tasting) or proceed from

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2058-539: The same aspects would be considered). These aspects are 1) the appearance of the wine, 2) the nose or smell, 3) the palate or taste, and 4) overall. Different systems weight these differently (e.g., appearance 15%, nose 35%, palate 50%). Typically, no modern wine would score less than half on any scale (which would effectively indicate an obvious fault). It is more common for wines to be scored out of 20 (including half marks) in Europe and parts of Australasia, and out of 100 in

2107-408: The senses of taste and smell. The results of the four recognized stages to wine tasting: – are combined in order to establish the following properties of a wine: A wine's overall quality assessment, based on this examination, follows further careful description and comparison with recognized standards, both with respect to other wines in its price range and according to known factors pertaining to

2156-417: The southern Georgian region of Kvemo Kartli uncovered evidence of wine-making equipment (containers called qvevri ) dating back 8000 years. In 2017 the remnants of an 8000-year-old facility for large-scale production was found 20 miles south of Tbilisi , Georgia . Wineries typically employ winemakers to produce various wines from grapes by following the winemaking process. This process involves

2205-407: The tongue. A widely accepted example is the misperception that the tip of the tongue uniquely tells how sweet a wine is and the upper edges tell its acidity. As part of the tasting process, and as a way of comparing the merits of the various wines, wines are given scores according to a relatively set system. This may be either by explicitly weighting different aspects, or by global judgment (although

2254-422: The wine a distinctive character, generally it is considered a wine spoilage yeast. The bouquet of wine is best revealed by gently swirling the wine in a wine glass to expose it to more oxygen and release more aromatic etheric, ester, and aldehyde molecules that comprise the essential components of a wine's bouquet. Sparkling wine should not be swirled to the point of releasing bubbles. Pausing to experience

2303-441: The wine and releases even more esters. When the wine is allowed to pass slowly through the mouth it presents the connoisseur with the fullest gustatory profile available to the human palate. The acts of pausing and focusing through each step distinguishes wine tasting from simple quaffing. Through this process, the full array of aromatic molecules is captured and interpreted by approximately 15 million olfactory receptors, comprising

2352-785: The winery offers apple picking and wagon rides. Terhune has a plenary winery license from the New Jersey Division of Alcoholic Beverage Control , which allows it to produce an unrestricted amount of wine, operate up to 15 off-premises sales rooms, and ship up to 12 cases per year to consumers in-state or out-of-state. The winery is a member of the Garden State Wine Growers Association and its subsidiary, Vintage North Jersey. 40°19′53″N 74°43′31″W  /  40.331434°N 74.725325°W  / 40.331434; -74.725325 Winery The earliest known evidence of winemaking at

2401-520: The wines, one does not know if, for example, a white is heavy or light. Before taking a sip, the taster tries to determine the order in which the wines should be assessed by appearance and aroma alone. Heavy wines are deeper in color and generally more intense on the nose. Sweeter wines, being denser, leave thick, viscous streaks (called legs or tears ) down the inside of the glass when swirled. There are five basic steps in tasting wine: color, swirl, smell, taste, and savor. These are also known as

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