귀부 와인의 디캔팅 연구 : 올드 와인을 중심으로

In this study, we tested the Chateau Clos Haut Peyraguey 1926 wine, and analyzed the differences between red and white wine in old wines. The wine studied is the wine of the noble rot of France sauternes. It is 90% semillon, 10% sauvignon blanc and 13.5% alcohol. The test period was from February 15th to February 23rd, 2019 (decanting period 7.7 days/final testing time date February 23rd at 3:00pm). One tester was a FICB grand commander from Korea and one was a KOV Finland commander. Hangwa (Korean food) was selected as the marriage food. Ullage was 6.0 cm, which meets the criteria of 4.0 cm or higher (individual judgment for wine) for the more than 80 years of vintage old period. The bottle of wine was prepared for one month for testing. Two blades and screws were used to open the decanting time, calculated as 2019(this year) - 1926(vintage year)/12=7.7 days, applied by this researcher. The aroma smelled of wood, soy sauce, flowers, acacia and honey, and the bouquet was identified in five stages. The first stage was the smell of the pot, the second stage was the smell of trees, the third stage was the smell of soy sauce, the fourth stage was the smell of honey and the fifth stage was the feast of flowers. Testing was analyzed in seven stages: See, Swirling, Sniff, Sip, Savor, Expression and Marriage. In conclusion, the right understanding of decanting is needed to savor the true taste of old wine.