Preparation:Before going to a tasting, try to avoid strong flavored foods and drinks, as these can mess with your taste buds. Also, stay away from that perfume bottle for today. Some perfumes and cologne will overpower the good 'ol wine aroma.
When you receive your glass, begin by swirling the wine. This allows the wine to really release it's overall flavor and aroma, by introducing it to oxygen in the room. And always grasp your glass by it's stem. Holding it by the bowl, can affect it's temperature and your ability to view it properly.
STEP 2
The eye test:Start with the wine's appearance. Hold your glass at an angle against a white background if possible. The color can tell you a lot about a wine. A white wine with a pale, straw color could indicate a crisp, refreshing wine made in neutral tanks. A deep, golden white wine may suggest barrel aging or an older vintage. A young red may have deep, dark purple hues, while an older, aged red will take on brownish or brick like colors.
STEP 3
A good sniff:
Next, give the glass a good swirl by grasping the stem and keeping the base of the glass on the table's surface. Now, take a couple of good whiffs. The idea is to identify fruit characteristics and other elements such as: earth; vegetables; nut; and wood influences. Your nose will, usually, detect any faults in a wine. "Off" aromas of wet cardboard, nail polish remover or vinegar are indicators that the wine is defective.
STEP 4
Sip and taste: Next is the best part and the most important evaluation tool: sip and taste. Allow the wine to reach all areas of your mouth. The elements of sweet, salty, bitter and sour, are centered in different regions of the palate. The goal is to assess the levels of acidity, tannins, body an flavors.
Acidity peaks on the sides of your tongue and mouth. Tannin comes from the skins, seeds and stems of the grapes, as well as the barrels. Tannins are astringent and can dry your mouth and gums a bit.
Body is simply the overall "mouth-feel," or the weight of the wine in your mouth. Think: skim milk, light in body; 2% milk, medium in body; or whole milk, heavy or full body.
Do the flavors correspond with the with the aromas you evaluated? Are the flavors faint or rich and bold? Do the flavors disappear quickly or linger in your mouth?
STEP 5
Overall Impression: Finally, what is your overall impression of the wine? Were you able to identify some of the component described (acidity, tannin, fruit flavors, or other flavors)? Did any overpower others? Did you have an overall feeling of richness or delicateness? Can you sense the wine's quality?
Many questions can arise, but if you follow these guidelines, jot down a few notes from this and take it with you, your tasting skills will improve and you will become more appreciative of wine.
When you receive your glass, begin by swirling the wine. This allows the wine to really release it's overall flavor and aroma, by introducing it to oxygen in the room. And always grasp your glass by it's stem. Holding it by the bowl, can affect it's temperature and your ability to view it properly.
STEP 2
The eye test:Start with the wine's appearance. Hold your glass at an angle against a white background if possible. The color can tell you a lot about a wine. A white wine with a pale, straw color could indicate a crisp, refreshing wine made in neutral tanks. A deep, golden white wine may suggest barrel aging or an older vintage. A young red may have deep, dark purple hues, while an older, aged red will take on brownish or brick like colors.
STEP 3
A good sniff:
Next, give the glass a good swirl by grasping the stem and keeping the base of the glass on the table's surface. Now, take a couple of good whiffs. The idea is to identify fruit characteristics and other elements such as: earth; vegetables; nut; and wood influences. Your nose will, usually, detect any faults in a wine. "Off" aromas of wet cardboard, nail polish remover or vinegar are indicators that the wine is defective.
STEP 4
Sip and taste: Next is the best part and the most important evaluation tool: sip and taste. Allow the wine to reach all areas of your mouth. The elements of sweet, salty, bitter and sour, are centered in different regions of the palate. The goal is to assess the levels of acidity, tannins, body an flavors.
Acidity peaks on the sides of your tongue and mouth. Tannin comes from the skins, seeds and stems of the grapes, as well as the barrels. Tannins are astringent and can dry your mouth and gums a bit.
Body is simply the overall "mouth-feel," or the weight of the wine in your mouth. Think: skim milk, light in body; 2% milk, medium in body; or whole milk, heavy or full body.
Do the flavors correspond with the with the aromas you evaluated? Are the flavors faint or rich and bold? Do the flavors disappear quickly or linger in your mouth?
STEP 5
Overall Impression: Finally, what is your overall impression of the wine? Were you able to identify some of the component described (acidity, tannin, fruit flavors, or other flavors)? Did any overpower others? Did you have an overall feeling of richness or delicateness? Can you sense the wine's quality?
Many questions can arise, but if you follow these guidelines, jot down a few notes from this and take it with you, your tasting skills will improve and you will become more appreciative of wine.
