| The basics of tasting wine are relatively simple to | | | | aged-worthy reds will have a deep crimson, or |
| learn. Once the fundamentals are mastered, the | | | | even brownish look. Too much brown usually |
| nuances and details can be enhanced over a | | | | means that the wine is past its prime. the rim of |
| lifetime. Like any other skill, tasting wine requires | | | | a white wine will generally be light yellow in youth, |
| practice, and consistency is probably the most | | | | and and progress to an amber color with |
| important factor.One helpful strategy an aspiring | | | | age.After your initial visual impressions, swirl the |
| wine taster can pursue is tasting with a friend | | | | wine in your glass. While this may be tricky at |
| that has superior knowledge. Questions can be | | | | first, you will pick it up quickly. This reveals the |
| addressed, and you will quickly become | | | | "legs". The more wine sticks to the side of a |
| comfortable with this unnecessarily intimidating | | | | glass, the higher the alcohol content.The Role of |
| subject.Another important strategy for a | | | | the Sense of Smell During Wine TastingAs |
| beginning wine taster is to taste several wines | | | | mentioned earlier, many of the subtle "tastes" of |
| side-by-side that share at least one common | | | | wine are actually perceived by your sense of |
| variable. This could be the varietal, style, AVA of | | | | smell. While there are only four perceptible tastes, |
| origin, or any combination of the three.Tasting | | | | there are thousands of different scents. |
| blind will minimize any prior opinions or | | | | Revealingly, sinus congestion will stop even the |
| stereotypes. You may be surprised to discover | | | | most experienced and accomplished wine taster in |
| that less-expensive wines are more pleasing to | | | | his/her tracks. Smell is perceived through the |
| you.The Essentials of Tasting WineIt is imperative | | | | upper nose as well as through the back of the |
| that you taste in spotlessly clean glasses. The | | | | throat. Molecules of different scents are registed |
| most common contaminants in unclean glasses | | | | by the olfactory bulb in the sinuses.Before smelling |
| are invisible molecules left behind by cleaning | | | | a wine, swirl the glass again to reveal the aroma. |
| products. Even high-end restaurants can be guilty | | | | When smelling a wine, attempt to put any familiar |
| of this faux pas. It is best to thoroughly hand | | | | aromas into the context of previous tastings. This |
| wash glasses with unabrasive soaps and hot | | | | is the fundamental basis for increasing your |
| water.It is beneficial, but not necessary to use | | | | knowledge of tasting wine.After smelling the wine, |
| varietal-specific glasses when tasting wine. | | | | the majority of registered perceptions occur very |
| Research has shown that the shape of glasses | | | | quickly. Sense of smell is very delicate and easily |
| really does make a difference in the sensory | | | | overwhelmed. Smelling the same thing repeatedly |
| experience.Overview of the Tasting ProcessWine | | | | becomes less and less revelatory in rapid |
| tasting employs much more than just the taste | | | | succession. If you do not immediately pick out the |
| buds, although they are very important. Your | | | | array of aromas in a wine, relax for a minute or |
| palate is a term for how taste buds on your | | | | two, then try again.The Actual Tasting |
| tongue translate particular flavors to your brain. | | | | BeginsAfter experiencing the aroma of a wine, it |
| The palate can perceive only four basic flavors: | | | | is logically time to taste. Swirl the wine once |
| sweetness, sourness, saltiness, and bitterness. | | | | more, and then swallow a small sip. After your |
| Most of the subtle flavor components of wine are | | | | initial impression, take a slightly larger sip and |
| actually picked up by one's sense of | | | | make an effort to coat your entire mouth. This is |
| smell.Although many of our daily perceptions are | | | | called, "chewing" the wine. Before swallowing, |
| unconscious, making a concerted effort to pay | | | | aerate the wine in your mouth. While this makes |
| attention to several things makes the tasting | | | | a slightly strange sound, the enhanced flavors and |
| process more educational and rewarding. Despite | | | | aromas that are released are more than worth |
| the mystique that surrounds many wine | | | | it.Another important component in the tasting |
| "experts", tasting wine can be broken into simple | | | | process is touch, or how the wine feels in your |
| steps. Wine knowledge usually stems from | | | | mouth. Major variables to be aware of are the |
| practice and confidence, not any inherent | | | | body of the wine, serving temperature, and |
| superiority.Of course, some people have more | | | | astringency. The body of a wine includes the |
| developed senses than others. An extreme | | | | depth of flavor and alcohol content. If these |
| example is Robert Parker, widely regarded as the | | | | components are underrepresented, a wine will |
| most influential wine critic in the world. Mr. Parker's | | | | taste dilluted.Serving temperature is an important |
| tasting ability is derived from his natural ability to | | | | variable that mainly hinges on the varietal(s) that |
| be keenly aware of his senses.It is within the | | | | compose a particular wine. A crisp Sauvignon |
| grasp of the vast majority of people to | | | | Blanc will taste flat at room temperature, and |
| confidently differentiate varietals, styles, flavor | | | | should be chilled. On the contrary, a well-aged |
| profiles, and flaws when tasting wine. Tasting wine | | | | Cabernet Sauvignon will not reveal its true |
| requires not only a grasp of your senses, but also | | | | complexity when served too cold. The incorrect |
| the ability to articulate (with the proper | | | | serving temperature for a wine will adversely |
| vernacular) your thoughts about a particular | | | | affect both the aroma and flavor.Astringency is |
| wine.Relevance of Sight in Tasting WineYour | | | | basically a synonym for bitterness, and is caused |
| sense of sight will reveal a lot about a particular | | | | by excessive or unmellowed tannins. Great red |
| wine before smelling and tasting it. Immediately | | | | wines often taste astringent in their youth, but |
| after pouring, check to see how clear the wine is. | | | | develop into opulent masterpieces when mature.I |
| While haziness may simply indicate a full-bodied, | | | | hope that you believe that proper wine tasting |
| unfiltered red wine, in any other style it is usually | | | | skills are within your reach; because they certainly |
| cause for concern. Wines will often taste the way | | | | are. Mankind's ancient enjoyment of wine is largely |
| that they look (an unrefined look may indicate a | | | | derived from the fact that our senses, feelings, |
| clumsy, unfocused wine).Viewing the color of the | | | | and preferences are the basic components of |
| edge of a wine in a glass will give you an indication | | | | what makes us human. |
| of its maturity (or lack thereof). Mature, | | | | |