TIPS FOR TASTING



Tasting is the most effective tool for better understanding and therefore greater enjoyment of wine. While there are a few techniques and guidelines that prove helpful when evaluating wine, preference and ultimate pleasure are strictly in the eye, nose and palate of the taster!!

WINE AS PERCEIVED BE THE SENSES

* APPEARANCE AND COLOUR - characteristics observed by light

* ODOUR - volatile compounds detected by the nose

* AROMA - Smell detected through taste or retro nasal passage:
(from within the mouth)

* TASTE - non-volatile compounds that contribute to the tactile sensation of the wine in the mouth



Visual Assessment

Fill glass only to the widest point of the bowl. This will allow for ample swirling and aerating of the wine. Tilt the glass away from you, preferably next to a white background, and look at its color. Observe the color and hue. With time and practice you will associate the many shades of wine with grape variety and age.


Clarity or how clear a wine appears should also be noted. In most cases the wine should appear clear and brilliant. Some exceptions would be unfined or unfiltered products and ancient vintages.

White wines range in color from pale green to yellow, gold or brown. As a general rule, the more color the more flavor and or age. Of course a brown colored white wine has lived well past its prime!

Red wines range in color from pale almost pink to deep reddish brown. A tip for discerning the age of a wine is to observe the color of the rim or edge. Tilt the glass and look for purple tint in a young wine or an orange/brown tint indicating a mature wine.



Smell

Swirl your glass slightly and take a deep breath of the wine. Some people prefer a quick whiff for initial impression then a deep inhale.


Take a moment to think about what you smell. I always enjoy the strong memories triggered by the aromas. This also assists in the memorization required to become a proficient taster.


Aromas associated with healthy wine:

Fruits, herbs, vegetables, earth, flowers, grass, tobacco, toast, smoke, coffee, chocolate

Taste

To effectively taste a wine, fill your mouth with a generous amount, taking in a bit of air also, swirl to cover the entire palate and spit or swallow. A portion of what you will taste is actually the smell of the wine as the vapors rise though the retro nasal passage. Remember holding your nose to swallow the bad medicines?



There are 4 primary tastes perceived on the tongue, 3 of which are predominate in wine; sweet, acid, and bitter.


Sweet should not be confused with fruity. Sweet is felt while fruit is actually smelled through the retro nasal passage. Again try holding your nose to discern between the two!



Look for a wine to have a Balance of fruit, sweetness, acidity, tannin and alcohol. A pleasurable wine should have substantial length on the palate, that is a taste that lingers long enough to complete the experience.Share your thoughts and tasting notes with other wine lovers by participating in the Wine Review on our home page!