Wine Puzzle
The process was tested on various liquids to
determine if a detectable change was made.
Surprisingly it made a significant change in wine.
Tests showed the process improved both the
aroma and flavor of wine in just 30 minutes to one
hour. In order to confirm the results FHI contacted
a well respected Master Sommelier.
determine if a detectable change was made.
Surprisingly it made a significant change in wine.
Tests showed the process improved both the
aroma and flavor of wine in just 30 minutes to one
hour. In order to confirm the results FHI contacted
a well respected Master Sommelier.
We contacted a Master Sommelier and explained that we had developed a process
of treating wine and other liquids that seemed to age the wine both in flavor and in
bouquet and that we would like After receiving his agreement, we selected a
young French red and lightly treated one bottle, gave a stronger treatment to
another and left the third untouched. They were marked A, B and C on the label
and the associated treatment was noted on a paper and sealed in an envelope.
Upon arrival at the office of the Master Sommelier we set the three bottles out and
handed him the sealed envelope.
The Master Sommelier had two associates with him and they proceeded to taste
the wine. They were astonished at the difference. All three agreed that the more
heavily treated bottle yielded the best wine, the lightly treated bottled was next
and the untreated bottle was far behind. This caused great excitement and we
were asked to treat more samples that the Master Sommelier gave us as a test. We
were given four bottles each of a white wine, red wine, four different sakis, a
tequila, a 12 year old high end rum, and bottled water. The next day we returned
with another sealed envelope and prepared for the test. The Master Sommelier
had five other people with him and he did not explain the test other than to say
they were to test which sample of the same product tasted the best. The new
tasters were a little confused at first because it seemed ridiculous to test which
sample of bottled water from the same case of water tastes best.
The tasting proceeded and as it did the tasters were very surprised to detect a
significant difference in all the samples. Several asked if this was a trick because
it did not make sense to them. After everyone had completed their analysis and
rated the samples the Master Sommelier removed the page from the envelope and
found that we had treated the products with a light, medium and heavy treatment
and left one of each untreated. It was unanimous that all products tasted best
when heavily treated, then medium treatment, then light treatment, and then
untreated.
of treating wine and other liquids that seemed to age the wine both in flavor and in
bouquet and that we would like After receiving his agreement, we selected a
young French red and lightly treated one bottle, gave a stronger treatment to
another and left the third untouched. They were marked A, B and C on the label
and the associated treatment was noted on a paper and sealed in an envelope.
Upon arrival at the office of the Master Sommelier we set the three bottles out and
handed him the sealed envelope.
The Master Sommelier had two associates with him and they proceeded to taste
the wine. They were astonished at the difference. All three agreed that the more
heavily treated bottle yielded the best wine, the lightly treated bottled was next
and the untreated bottle was far behind. This caused great excitement and we
were asked to treat more samples that the Master Sommelier gave us as a test. We
were given four bottles each of a white wine, red wine, four different sakis, a
tequila, a 12 year old high end rum, and bottled water. The next day we returned
with another sealed envelope and prepared for the test. The Master Sommelier
had five other people with him and he did not explain the test other than to say
they were to test which sample of the same product tasted the best. The new
tasters were a little confused at first because it seemed ridiculous to test which
sample of bottled water from the same case of water tastes best.
The tasting proceeded and as it did the tasters were very surprised to detect a
significant difference in all the samples. Several asked if this was a trick because
it did not make sense to them. After everyone had completed their analysis and
rated the samples the Master Sommelier removed the page from the envelope and
found that we had treated the products with a light, medium and heavy treatment
and left one of each untreated. It was unanimous that all products tasted best
when heavily treated, then medium treatment, then light treatment, and then
untreated.
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wine and beverage service. Master Sommeliers are experts in tasting, theory, and
practical application in wine, spirits, beers, cigars as well as global knowledge of
these areas. The first successful Master Sommelier examination was held in the
United Kingdom in 1969. There are just 105 Master Sommeliers in the entire United
States.
practical application in wine, spirits, beers, cigars as well as global knowledge of
these areas. The first successful Master Sommelier examination was held in the
United Kingdom in 1969. There are just 105 Master Sommeliers in the entire United
States.