| Wine tasting is the sensory evaluation of wine, | | | | Young white wines are often pale in colour while |
| encompassing more than taste, but also | | | | older white wines take on a colour of straw or |
| mouthfeel, aroma, and colour. The main aims of | | | | can even be golden. Young red wines can be dark |
| wine tasting are to: | | | | and opaque purple while older red wines can take |
| assess the wine's quality | | | | on a red brick or even amber hue, particularly at |
| determine the wine's maturity and suitability for | | | | the rim of the glass. |
| aging or immediate drinking | | | | Nose |
| detect the aromas and flavours of the wine | | | | Distinct aromas. How intense are they? |
| discover the many facets of wine, so as to | | | | Any wine can have many different aromas and |
| better appreciate it | | | | the best will often have a complex collection. As |
| To assess a wine's quality, one must gauge its | | | | knowledge of different wine grape varieties |
| complexity of aroma and flavour, determine the | | | | increases, so will ability to identify different |
| intensity of the aroma and flavour, check that the | | | | aromas and which belong to each grape. |
| flavours and structural elements — such | | | | Wine's not to be sniffed at: smelling should not be |
| as acid, tannin and alcoholic strength — | | | | rushed. The aroma of the wine, which in most |
| are well balanced, and finally see how long the | | | | wines corresponds to its flavour, is one of the |
| wine persists in the mouth after tasting. | | | | most important aspects of tasting a wine. It tells |
| Practiced wine tasters will gauge the wine's quality | | | | the taster about most aspects of the wine's |
| in other ways too. These include, whether the | | | | quality, thus inhale deep and long to learn the |
| wine is of high quality with respect to other wines | | | | wine's secrets. |
| of its price, region or vintage; if it is typical of the | | | | Palate |
| region it is made in or diverges in style; if it uses | | | | Is the wine acidic? Is it tannic? Are the tannins |
| certain wine making techniques, such as barrel | | | | fine or are they hard and difficult to drink? Is the |
| fermentation or malolactic fermentation; or if it | | | | wine light, medium or full bodied? What does the |
| has any wine faults. Many professional wine | | | | wine taste like and how intense are those |
| tasters, such as sommeliers or buyers for | | | | flavours? How alcoholic is it? Is the wine dry or |
| retailers, look for characteristics in the wine which | | | | sweet? How long does it persist in the mouth |
| are desirable to wine drinkers or which indicate | | | | after tasting? |
| that the wine is likely to sell or mature well. | | | | To assess the palate of a wine is to look at its |
| Blind tasting | | | | structure: sugar, tannin, acid, alcohol and intensity |
| To ensure impartial judgement of a wine, it should | | | | of flavours. Ideally, these structural attributes |
| be served blind — that is, without the | | | | should balance each other, except in wines |
| taster(s) having seen the label. This is done | | | | designed to be out of balance (such as Barolo, |
| because knowing the identity of a wine can | | | | which is very tannic and acidic, and Rutherglen |
| prejudice tasters for or against it, due to its | | | | Muscat, which is very sweet with low acid). |
| geographic origin, price, reputation, or other | | | | Spitting out wine during tasting |
| considerations. | | | | As an alcoholic drink, wine can affect the |
| Serving temperature | | | | consumer's judgement. As such, at formal |
| For a tasting, still wines should be served at | | | | tastings, where dozens of wines may be |
| between 16 and 18°C (60 and 64°F), | | | | assessed, wine tasters generally spit out the wine |
| even if the wines would usually be served chilled. | | | | while they are assessing its quality. |
| At this temperature, the aromas and flavours of | | | | The correct method for the spitting out of wine |
| the wine are believed to be most easily | | | | is: |
| detectable. It also ensures that the wines can be | | | | only a small amount of wine is taken into the |
| judged in a standardised way. | | | | mouth — less than 20 millilitres (approx. |
| The exception to this convention is sparkling wine | | | | one oz) |
| which is usually tasted chilled. The thinking behind | | | | the lips are pursed so that they pout |
| this is that many sparkling wines can be | | | | the head is directed toward the spittoon |
| unpleasant in the mouth when they are warm. | | | | — as close as possible when learning |
| Order of tasting | | | | the wine is pushed through the pursed lips with |
| Tasting order is very important, as heavy or | | | | the assistance of the tongue while looking into the |
| sweet wines can dominate lighter wines and skew | | | | spittoon. This will ensure that the aim is consistent. |
| the taster's assessment of those wines. As such, | | | | It is best to practice with water to hone this |
| wines should be tasted in the following order: | | | | technique. |
| sparkling wines; light whites, then heavy whites; | | | | Caution: Spittoons fill up quickly. For formal |
| roses; light reds; heavy reds; sweet wines. | | | | tastings, it is customary to place sawdust in the |
| Without having tasted the wines, however, one | | | | spittoon to absorb the liquid as it is spat out and |
| does not know if, for example, a white is heavy | | | | to prevent splash back. |
| or light. Before tasting, try and determine the | | | | Visiting wineries |
| order the wines should be assessed in, by | | | | Travelling to wine regions is another way of |
| appearance and nose alone. Remember that | | | | increasing skill in tasting. Many wine producers in |
| heavy wines will be deeper in colour and generally | | | | wine regions all over the world offer tastings of |
| more intense on the nose. Sweeter wines, being | | | | their wine. Depending on the country or region, |
| denser, will leave thick, viscous streaks (called | | | | tasting at the winery may incur a small charge to |
| legs) down the inside of the glass, when swirled. | | | | allow the producer to cover costs. |
| Evaluation | | | | It is not considered rude to spit out wine at a |
| The best way to improve one's wine tasting | | | | winery, even in the presence of the wine maker |
| ability is to taste as much wine as possible, on a | | | | or owner. Generally, a spittoon will be provided. In |
| regular basis. When tasting, the following | | | | some regions of the world, tasters simply spit on |
| characteristics of the wine are generally evaluated: | | | | the floor or onto gravel surrounding barrels. It is |
| Colour | | | | polite to inquire about where to spit before |
| The colour of the wine. Does its colour give any | | | | beginning tasting. |
| indication of age or maturity? | | | | |