Article: If you want to be absolutely precise, get a mathematical compass and attach a pencil to the holder by sliding it in. Press the other needle into the point that you want to make the center of your circle. Rotate the pencil around in a circle while holding the needle still to make a perfect circle.  If you don’t have a compass and don’t mind a possible imperfection, you can use any perfectly round object, like a lid, cover, or bottle, as a straight edge and trace around it. You can use a pen if you want, but you’ll have to start from scratch if you make a mistake. Keep the compass needle in place and rotate your pencil to the top of the circle. Pull the pencil straight down towards the needle after loosening the hinge to create a radius. Depending on the style of your compass, you may need to put a dot in the center after moving the needle then draw the connecting line yourself with a straight edge. The straight line can be vertical (12 or 6 o'clock on the clock face) or horizontal (9 or 3 o'clock on the clock face). The segments you create then follow either a clockwise or counter-clockwise sequence. Place the small hole in the bottom of your protractor directly on the point where your compass needle was. Line the straight line up with the 90-degree hash mark on your protractor. The hole at the bottom of your protractor is called the crosshair and it is used to make perfect 90-degree angles by creating a straight line with the 90-degree hash mark. Keep the crosshair centered on the center of your circle and add your first data point to 90. Find this number on the outside of your protractor and make a hash mark. Then, draw a straight line from the hash mark to the center of your circle. Make each new line that you make the 90-degree center for the next section that you calculate.  For example, if you were making the farm animal pie chart, your first number is 144. Add 144 to 90 to get 234. Make a hash mark at 234 degrees and then make your line. Rotate the protractor and use the line you just made as the new 90-degree mark. The next data point is 43 degrees. Use the line you just made and add 43 to 90 to get 133 degrees. Make a hash mark at 133 degrees and draw the line to the center. Your remaining section will be 173 degrees. You can use the base of the protractor and skip the step where you add a number to 90 if you want. You’ll have to draw at an angle though and it can be easier to make a mistake if you do this. Create a key for your pie chart. Color code each section so that it is easy to determine what each slice refers to.  Outline your circle and each pencil mark with a black permanent marker if you really want to make the colors pop. You could even use a pattern, like a cow’s spots to represent cows!
Question: What is a summary of what this article is about?
Use a mathematical compass to draw a perfect circle. Draw a straight line from the center to the edge of the circle to make the radius. Line a protractor up with the radius. Draw each slice, moving the crosshair each time that you draw a line. Color each segment and compose your key.
Article: Holding the glass by the bulb will heat up the wine and distort the flavor. The reason for the stem is to prevent adding excess heat, so hold the glass lightly by the thin stem. Wine needs to "breathe," or rest in exposed air, after being opened to get the best flavor, so take your time examining the wine before starting to drink. This is a good time to catch a preliminary sniff of the wine so you can compare its fragrance after swirling. This will also allow you to check for any off odors that might indicate spoiled (corked) wine or some other biological or chemical imperfection, which will smell stale or rotten. Smells to note include:  A musty, wet, attic-like smell means the wine was improperly bottled and cannot be salvaged. The smell of burnt matches is a product of bottling, but it should fade after exposure to air. Nail polish or vinegar-esque smells are indicative of a wine that is too acidic. Brettanomyces, or "Brett," causes a yeasty smell that is natural in red wines. Too much of this yeast smell can, however, ruin the other flavors of the wine and point to a mistake in the wine-making process. Tilting the glass can make it easier to see the way the color changes from the center to the edges. Hold the glass in front of a white background, such as a napkin, tablecloth, or sheet of paper, to make out the wine's true color. For the wine professional, this is the first clue to how old the wine may be and how well it is holding up. Look for the color and clarity of the wine. Intensity, depth, and saturation of color are not necessarily consistent with quality.  The wine should not be murky or cloudy in color. White wines get naturally darker with age, but should not be brown. Red wines tend to lose their color with time, turning brownish, and have a small amount of harmless, dark red sediment in the bottom of the bottle or glass. Sediment formation, which looks like dirt at the bottom of the glass, is a naturally occurring process in which polymerization causes the precipitation of colloids of pigmentation, among other things, to fall out of solution and form small grainy sediment. Long story short: this is not a fault in the wine, it is a natural part of winemaking. This is to increase the surface area of the wine by spreading it over the inside of the glass, allowing the aromas to escape from solution and reach your nose. It also allows some oxygen into the wine, which will help its aromas open up.  Lightly twirl the stem of the glass, keeping the bottom of the glass on the table if you are worried about spilling. Viscosity is how quickly the wine slides back down the glass. More viscous wines are said to have "legs," and are likely to be more alcoholic or contain more glycerol (for sweeter, dessert wines). Outside of looking pretty, this has no relation to a wine's quality, but more "legs" may indicate a full-bodied wine. Initially, you should hold the glass a few inches from your nose. Then let your nose dive 1/2 inch or so into the glass. What do you smell? Keep gently swirling your wine if you can't smell much -- swirling allows the evaporating alcohol to carry the aromatic molecules toward your olfactory sensors. If you don't think a wine smells good, it likely won't taste good. Great wine is enticing on the nose and gives you a hint of what is to come. Common scents include:  Fruits: berries, cherries, and richer fruits for reds and citrus for whites. Floral or herb scents in whites and lighter reds, like Rhône region reds. Earthy scents, like soils, minerals, or rocks, are possible in nicer whites. Spices and unique smells like vanilla, toast, pepper, chocolate, and coffee come from the wooden barrels used to age the wine, usually oak.  Older wines often have nuanced, subtle smells that are hard to place, so don't worry if you can't pick out a smell.
Question: What is a summary of what this article is about?
Fill a quarter of the glass with wine and hold the glass by the stem. Take a small sniff of the wine right after opening. Look at the edges of the wine and note the colors. Know that red wines have natural sediment at the bottom. Swirl the wine in your glass. Sniff the wine.