올드 와인의 디캔팅 연구 : 뫼르소를 중심으로

This study tested the wine of Meursault 1950 and analyzed the differences among the traditional wine of the young, the noble rot wine, and the fortified wine. Following the analysis of Chateau Latour 1953 and Romanee Saint Vivant 1942, old white wines require adequate decanting time and there is a new quality taste. Chardonnay is the grape and the alcohol level is 12.5%. The test date was March 4th to March 9th, 2019 (decanting period 5.7 days/final tasting on March 9, 3:00p.m.). The testers are composed of one FICB grand commander, one KOV Finland commander and a Korean dish of braised chicken with vegetables was chosen as the food pairing. We prepared a bottle of wine for a month for testing. It was opened using a two-blade and screw, and the decanting time was calculated as 2019 (this year) - 1950 (vintage year)/12=5.7 days applied by this researcher. Aroma smelled like oak, yeast, almonds, apples, toast and acacia. Bouquet was identified in five stages. The first stage was shown to be the inner feeling of fallen leaves, the second stage was the smell of vegetables, the third stage was the smell of fruits and flowers, the fourth stage was the scent of grain syrup and the fifth stage was the feast of sweetness like peanuts. Testing has been analyzed in seven stages and the correct understanding of decanting is essential in order to know the true taste of old wine.