In a bid to professionalise the art of winery, wine and spirit distributing company Global Winery and Spirits recently held a training workshop in conjunction with the Tourism and Hospitality Management staff of Gaborone Technical College, where crucial skills were imparted to tourism and hospitability students.
The Managing Director of Global Winery and Spirits, Sethaile Palesa, said the objective of the initiative was to professionalise and publicize the art of wining and wine collecting.
She said in developed countries the art is taken so seriously that wine collectors can buy wines that have a lifespan of hundred years. At maturity, the wines can later be valued at millions. Palesa added that wining is a healthy lifestyle if practiced in a professionalised way.
Wine taking during and after meals helps digestion, especially of fatty acids which cause heart related diseases. Palesa also advised wine lovers not to consume wines for the sake of getting drunk, but rather to appreciate wine as a beverage that is used to aid meals.
The participants were advised that it is always crucial to attend wine tasting events to choose wines that go with their taste buds. Palesa explained the four principles that are considered during wine tasting, acidity, sweetness, bitterness and alcohol. These, she said, are used to determine one’s choice of wine.
Acidity is detected on the side of the tongue. It gives wine its refreshing and, at times, burning taste. Too little acid makes the wine flabby, while too much makes it boring.
Sweetness is detected on the tip of the tongue. Sweet wine is for the light hearted wine lovers. Bitterness is detected at the back of the tongue, and normally it comes from astringent substances in grape skins.
Alcohol is detected at the back of the throat. It gives wine its wining sensation. Too much alcohol makes wine taste patty while too little will make it weak and watery.
“These four principles of tastes help enhance food tastes because they arouse taste buds,” explained Palesa.