Concept & Context Initial Considerations

Alternative considerations to focus on surrounding the context:
- Tasting
- Intoxication
- Drunk 

- Branding 
- Making Process 
- Contemporary vs Traditional
- Wine tasting 
- Red vs White 
- From Vines to Wines 
- How to fake your way through a wine list 
- Wine Bible 
- Tips for wine tasting/ drinking 

Extended Research
Interesting tips found on wine tasting:

• The smell of a young wine is considered the ‘aroma’ while mature wines offer a ‘bouquet’.
• Always hold the wine glass at the stem. Holding the bowl can cause the wine to heat up.
• Swirling the wine in your glass encourages the release of aromas.
• Don’t fill the wine glass more than a third of the ways full in order to allow the aromas to collect and not spill while swirling.
• The thinner the glass and finer the rim, the better for wine tasting.
• When tasting your wine, hold it in your mouth for a couple moments before swallowing or spitting out in order to indulge in the aftertaste. A good wine will have one that lingers, while a wine that’s not as good will have a very short aftertaste.
• The kitchen is not a good place to store wine! Often times it’s too hot. The refrigerator tends to be too cold.
• Traditionally, it’s common to first serve lighter wines and increase heaviness throughout the meal. White is typically served before red and younger wines before older, dry before sweet.
• Serving temperatures for white wine are around 45-50 degrees, while the temperatures for reds are between 50-60 degrees Fahrenheit.
• Never store wine standing up. It’s best for wine to be placed on its side so the cork doesn’t become dry and allow air inside the bottle.