Neither oenologist, nor Wine Waiter, but genuine keen wine amateur, Philippe CATZ had during years of travels, opportunities to taste wines all around the world under the guidance of Anglo-Saxon professionals who enabled him to forge his sense of taste.
Sensory analysis courses at the University of Suze la Rousse, one of the best in the world, helped him to make a validation of his experience with a new light. The synthesis of this dual approach Anglo-Saxon by the grape varietals, and French one by the Terroir expression, gave birth to the RAG Time method.
What does this acronym R.A.G. Time mean?
for the Robe of the Wine – A. for Aromas – G. for grape and Time for the one you nead to evaluate the qualities of the wine, after tasting it. When you visit a wine fair for a day, for example where you have to taste at least 100 wines, or when you spend a few days in the vineyard to meet winemakers, you cannot devote more than a few seconds to each wine to make an opinion on its qualities.
Once your opinion, your decision to buy or not are made, then, back home you take time to taste sip by sip in a good surrounding of friends or wine amateurs…
That is the other time of the tasting! The wine reveals itself with time in the cellar, time in the carafe and in the glass. Wine is always a question of time!
What is the purpose of this method?
First target: To transmit reliable principles, easy to implement at each tasting and serving as a basis for purchasing decisions in a vineyard tour or a wine exhibition visit.
Second target: to provide benchmarks that allow the taster to know why he likes or not such wine, which makes it harmonious, full or on the contrary unbalanced?
Third target: to learn during or after tasting the principles of food and wine associations dictated by the style of the wine, its simplicity or complexity etc…
Finally, and it is the most difficult, to transmit notions of “tactility in the mouth” to estimate very roughly of course, the approximate life of wine and learn the amateur to go forward the rough impression of the young tannins on a young wine, especially the Bordeaux ones.