| is a wonderful beverage with many different | | | | Acid is identifiable by the crisp, sharp character it |
| facets. Some people only drink wine on special | | | | imparts to a wine. |
| occasions, but if you are like me you enjoy trying | | | | Alcohol |
| as many new wines as possible as often as you | | | | Essential component of wine which gives a sense |
| can. In order to increase your enjoyment and | | | | of sweetness, especially in dry wine, and |
| wine drinking satisfaction there are a series of | | | | contributes to body and length of finish. Can be |
| terms and techniques you should become familiar | | | | noticed as warmth in the back of the throat. Big |
| with. Wine comes in different taste, color and | | | | is a term used often to describe a wine high in |
| ingredients. Tasting more and more of wines will | | | | alcohol, usually also heavy in body. Too much |
| make you more aware of your specific taste and | | | | alcohol in a wine makes it hot. Its affects run |
| preferences and the specific characteristics of the | | | | from the obvious to the not so obvious. Alcohol |
| different varietals. Tasting wine is a sequence of | | | | doesn't just provide the kick it gives texture |
| event that enhances the enjoyment of imbibing. | | | | ("body"), flavor (roundness and sweetness) and |
| Wine can be an intimidating subject, but becoming | | | | vinosity (makes it smell and taste like wine) as |
| familiar with the following terms in regards to the | | | | well as providing balance and a certain chemical |
| taste, flavors, and ingredients of wine will break | | | | and physical stability to wines. The primary alcohol |
| down the "snob factor" associated with wine and | | | | is known as ethyl alcohol or ethanol, but there are |
| start you on the road to becoming a true | | | | dozens of other so-called "higher" alcohols which |
| connoisseur. The following are some basic wine | | | | though in minute quantites provide hundreds of |
| words to become familiar with. | | | | flavors. |
| Sweetness | | | | Fruitiness |
| The degree to which a wine tastes sweet. | | | | The fruitiness can be tasted more in wine, |
| Sweetness is tasted on the tongue. Residual sugar | | | | because it is product which extracted from rich |
| also can change the viscosity of a wine, making it | | | | grapey fruits. It comes in crispy, freshly and tasty |
| richer. The impression of sweetness comes from | | | | flavors. Tasting term for wine which has retained |
| either sugars, or alcohol, or both, and can be | | | | the fresh flavor of the grapes used in its |
| altered in relationship to the presence of acidity. | | | | fermentation. Not to be confused with sweetness. |
| The sweetness of the wine can be determined | | | | A wine can be fruity and not sweet. |
| by the amount of fermented sugar and fruit | | | | Structure |
| added to it. | | | | Related to balance; all of the in mouth basic |
| Acidity | | | | impressions of sweet, sour, salty, bitter, along |
| The next flavor tasted in wine is the feel of | | | | with alcohol, body, etc., but in absence of the |
| acidity. The acid taste can be felt to create taste | | | | more complex, organoleptic impressions |
| and freshness in the flavor established. The taste | | | | detectable by the olfactory bulb. In other words, |
| of acidity creates freshness, crispy and zest in a | | | | everything but the aroma. |
| balanced manner. Most of the drinkers prefer | | | | Body |
| acidity taste of wine to come up with the | | | | The impression of weight or fullness on the |
| purpose of having the wine. It helps the people to | | | | palate; usually the result of a combination of |
| enjoy the taste and make it meaningful. The | | | | glycerin, alcohol and sugar. Commonly expressed |
| characteristic of wine differs in each kind of taste | | | | as full-bodied, medium-bodied or medium-weight, |
| and flavor mixed. The degree to which a wine has | | | | or light-bodied. |
| sourness, or tartness, a taste perceived on the | | | | Understanding these basics will help you to figure |
| tongue. Derived from natural grape acids, primarily | | | | out the style of wine that suits you best and will |
| tartaric and malic, but may also include lactic and | | | | help you to be a much more educated consumer. |
| acetic from microbial action, whether intentional or | | | | Soon you will be able to taste a wine and by using |
| otherwise. A compound present in all grapes and | | | | these wine basics you should be able to narrow |
| an essential component of wine that preserves it, | | | | down the type of wine you are drinking without |
| enlivens and shapes its flavors and helps prolong | | | | even looking at the label. Your friends will be |
| its aftertaste. There are four major kinds of | | | | impressed and your wine confidence will be sky |
| acids--tartaric, malic, lactic and citric--found in wine. | | | | high. CHEERS! |