Jan 12
14
Tasting wine might be the most enjoyable side of owning a bottle but entirely appreciating all the flavours that a wine might contain takes a little ability and a specific quantity of data.
It starts not by tasting but by looking. Lean the glass away from you and inspect the colour of the wine from the edge to the middle of the glass. The color alone will give you a clue to what you may expect and even the climate in which the grapes were grown. Chardonnay grown in warm climates has a darker, orangey tone in comparison to the light pink of hue of the same grapes grown in a cool climate. Older wines also tend to be darker than young ones.
Next, smell the wine, and do it in two stages. The first should come after you have swirled the glass for a good 10 seconds or so , allowing some of the alcohol to vaporize and releasing more of the wine’s natural scents. That first sniff should ideally provide a quick first impression of the wine’s aromas but dig deeper and continue smelling. Attempt to identify any woody or fruity smells. The nose is much more delicate than the tongue though both organs play a crucial role in taste. Make sure your nostrils get a chance to enjoy the wine as much as your mouth will.
When you've loved the wine’s aroma, you can move on to the real deal. The tasting itself can be split into three stages. First comes the “attack phase,” the 1st impression the wine makes on the palate. That impression is a mix of alcohol content, tannin levels, acidity and residual sugar that together make up the wine’s flavour. They should be balanced so that no one element stands out more than any other and in mix they should produce something unique and blissful.
The “evolution phase” is the wine’s tangible taste. This is the time when all of those characteristic flavours — the berries and plums, figs and cloves in a red, or the citrus, apple or herbs in a white — begin to make their presence felt in the mouth.
Finally, the “finish” is the last section of the wine’s journey through the taste sensations. It outlines how long the wine leaves an impression in the back of the throat. Light-bodied wines have a water-like consistency; medium-bodied wines could have the weight of milk; and full-bodied wines can feel as heavy as cream. A good wine though should leave a nice taste on the tongue — and a need to taste it again.
This content was offered by Interesting Wines and describesHow to Taste Wine
Related Reading:
Wine Library: How to Taste Wine (Hachette Wine Library)The art of wine tasting invites you to get to know a supreme pleasure of the world of the senses and the realm of the spirit. It's partly about value--identifying the quality of a wine so you never overpay at a restaurant or in stocking your own cellar. But, wine tasting is also about learning the difference between a good wine and a great one. Most important is the pleasure of taking a sip and knowing the story of where a wine came from, how its grapes were grown, the techniques used to make it, and how it can promise to provide an unforgettable evening. The quick course comes with instructions and exercises that train you in what to look for. Vocabulary tips are accompanied by "Tasting Briefs"--practical advice on everything from choosing wines with food to using all your senses of smell, taste, touch, sight, and even hearing.
