THE WINE EXPERT
Wine Tasting Basics
Copyright © 2007 TheWineBuzz®
What are wine experts doing when they perform that elaborate-looking ritual called tasting? Is it really necessary to do all that slurping, chewing and swishing to enjoy a glass of wine? No – but by taking some simple steps while tasting, you can develop a deeper appreciation for the wine and learn more about it than if you were to simply drink it.
Here are some tips for tasting table wines. (Dessert wines have somewhat different considerations.)
1. The Setting
In order to truly enjoy the aroma – and therefore the flavor – of a wine, it’s best not to have competing odors. Perfume, cologne, air fresheners, scented candles can all detract from a wine’s aroma. Even strong cooking smells can interfere. So try to have an odor-free environment. You’ll also need good, non-florescent lighting. Good wine glasses enhance the flavor of wine – it’s not just a marketing ploy. Large, stemmed glasses filled just slightly will show off the wine to its best advantage. 
2. The Appearance
Hold the wine glass by its stem against a white surface, such as a tablecloth or piece of paper. If it’s red wine, tilting the glass a bit will give you the best look.
The appearance of a wine can tell you a lot about it. It should be clean and bright. Color may vary, from pale to deep. Generally, the deeper the color, the richer the flavor. Off colors are a sign that something could be wrong. A white wine that looks brownish may be oxidized; an older red wine with brownish hues may simply be showing its maturity, but a young red wine that looks brown is probably spoiled.
Hazy, cloudy wines usually indicate the presence of something that doesn’t belong in wine. Approach with caution. However, sediment at the bottom of a bottle of red wine may be simply a product of aging (though you don’t want to swallow the sediment). Colorless crystals in white wine are harmless tartrate deposits that can be present when a wine has gone through minimal processing.
Bubbles in a still wine can mean that the wine is undergoing a second fermentation in the bottle – and that’s not supposed to happen. There are exceptions to the no-bubbles rule, though. Some white wines, such as Vinho Verde from Portugal, are intentionally a bit fizzy to give them a bit of extra zip in the glass.
3. The Aroma
The best way to smell a wine is to swirl it in the glass first, allowing air to mingle with the wine to release its aroma. Then get your nose right into the glass and sniff. Initially, don’t get hung up on trying to come up with elaborate descriptors. Just ask yourself: Does the wine smell good?
Now, things can get a bit complicated. An aroma that is perfectly acceptable from a winemaking standard may not appeal to individual tastes, especially for those who are still becoming acquainted with wine. The “cat pee” aroma of some Sauvignon Blancs, the “gasoline” aroma of some Rieslings, and the “barnyard” aroma of some red wines are a few examples.
But there are some things you definitely don’t want to smell. A vinegar-like smell is an indication that the wine has gone to greener pastures. A dank, musty aroma says the wine probably has cork taint or is “corked” – a problem that occurred in the winery. A burnt match aroma may be caused by sulfur used in processing; give the wine a few minutes and a couple more swirls – sometimes it goes away.
As for all those other things wine writers say they smell – butter, toast, apples, cherries, tar, cocoa, and the kitchen sink – these aren’t right or wrong. They’re subjective impressions. So just sniff and see what comes to mind. The more you do this, the more you’ll discover, and the easier it will be for you to identify these aromas in other wines you try.
4. The Taste
Take a sip of the wine – not a gulp, but enough to swirl around in your mouth so that all the flavor receptors on your tongue get a taste. Then try drawing a little air into your mouth and swish some more. This aerates the wine just like you did when you swirled it in the glass. You’ll get more flavor sensations this way. You’ll probably note some of the same flavors you smelled, but you’ll find new ones, too. You’ll also experience things you couldn’t smell – sweetness, tartness, astringency, bitterness – as well as the “weight” or “body” of the wine. A bright, young white wine will taste much lighter than a hefty red. Note what you like about the wine, or what you don’t.
Finally, swallow. The taste left in your mouth – the “finish” – is almost as important as what you tasted when the wine was in your mouth. It should be clean and pleasant, and in a good wine, it will linger, beckoning you to take another sip.
Complicated? Hardly. And doing these few simple things will increase both your knowledge and enjoyment of wine.
Some Wine Words
These words may help you describe some of the wines you taste:
Aromatic – having pronounced aromas, often of flowers or spices
Bright – clean, lively, fresh aromas and flavors
Creamy – rich quality that comes from a combination of texture and flavor
Dense – packed with flavor, often with a thick texture
Earthy – reminiscent of earth and dirt, somewhat rustic and not necessarily unpleasant
Jammy – flavors of fruit jam rather than fresh fruit
Racy – zesty, mouth-tingling quality caused by acidity
Rich – full, concentrated flavors and often somewhat viscous texture
Robust – bold and hearty; usually used to describe red wines
Silky – smooth and round in flavor and texture
Copyright © 2007 TheWineBuzz®. The information contained in this article may not be published or otherwise distributed without the prior written permission of TheWineBuzz®.
