Word: wined
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Dates: during 1950-1959
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...Each wine is put through an exacting series of tests, with only very little wine used--rarely over 30 cable centimeters...
When the group gathers in the room of one of the members at 5 p.m., it chooses a secretary to take minutes on all that is decided. The object of the meeting is to come to a general agreement about the various qualities of each wine. The wines are not rated as bad or good, but are described by precise, if imaginative, adjectives...
...first test is the visual test. Holding the tulip-shaped glass up to the 'light, each member carefully guages the color of the wine and tries to describe it. The most common colors are ruby, garnet, topaz, amber, or green-gold. The wine is also examined for sedimentation and described as either cloudy or clear. The viscosity is examined to determine whether the wine is syrupy, oily, or watery...
...second test is for bouquet. Each member warms his glass by rolling it around in the palm of his hands, thus volatizing the wine more quickly. Then the tester dips his nose into the glass to the level of the wine and breathes in deeply. He meditates for a moment and attempts to describe the bouquet. He may have to repeat the process a number of times before he can come out with a suitable adjective, such as flowery, chalky, flinty, sour, or maybe just plain grape. Although preferring imaginative words, the members try to avoid such phrases...
...second part of the taste test is carried out by swishing the wine in the mouth, then drawing in air through pursed lips. The "more subtle nuances" are thus revealed...