The first step of the lesson was to pour out a large glass of each bottle and let them sit on the counter to raise the temperature to room temperature. We put both bottles back in the fridge while the glasses sat out to warm.
For the next step, we tried both chilled wines and recorded our impressions. The dry Riesling had an aroma of kerosene and chlorine, with slight floral notes. Its flavors included melon and pear and had a light acidity. The sweet Riesling had a nice, floral aroma and tasted well-balanced with a light tartness and apple flavor.
The last step was to compare the chilled wines to themselves at room temperature, so we brought out the glasses we had been letting warm. The dry Riesling at room temperature seemed more acidic and even drier than it had been chilled. The sweet Riesling at room temperature was more acidic, with a hint of grapefruit.
This lesson showed how the same grape can produce wildly different wines depending on what the viniculturalist wants out of it. It also showed how temperature can change the wine's taste, which affects how we serve wines.
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