올드 빈티지의 와인 테스팅에 관한 연구 - 샤토 마고 1943을 중심으로 -

Abstract

This study conducted wine testing on Chateau Margaux 1943 and based on the analysis results, it was intended to contribute to the research methodology of old wine testing centered on the reevaluation of old wine and future decanting. Through stabilization and appraisal, a preliminary stage of old wine testing, the middle stage of aromatics analysis centered on decanting was conducted. Aroma has been identified in five stages as oak, leather, flower, fruit, and strawberry juice. The first stage appeared to be the flavor of luxurious oak, the second stage was the aroma of soft leather, the third stage was the aroma of colorful flowers, the fourth stage was the aroma of rich fruit, and the fifth stage was the combination of dark strawberry juice. Wine testing was analyzed in seven stages: (See) identified in refined brown color; (Swirling) means that it takes place in a wine glass at the wine testing stage; (Sniff) showed a complex bouquet centered on dark strawberry juice; (Sip) felt rich in sugar, body, tannin, acidity, balance, and composites. This study suggests that it provides the basis for the research methodology to be applied to future old wine studies by performing detailed analyses in the pre, middle and post-stage centering on decanting in old wine testing.