Tips On How To Taste Wine
Simply See, Swirl, Sniff, Swish and Swallow to Learn About the Wine
May 29, 2009
Everyone realizes that taking a gulp of wine and slamming the glass on the table as if waiting for a refill isn't acceptable tasting protocal. Tasting wine requires more finese to fully enjoy and understand the wine. As the taster uses these five basic techniques they will refine their taste buds to discern the wine’s qualities.
See the Wine
Pick up the glass, holding at an angle, preferably against a white table cloth, and look for several traits. The wine should appear clear and sediment free. Next notice the edge or rim of the wine as it rests against the glass. Distinctive traits give the taster clues:
- young red wines are more purplish
- more mature red wines have a redder rim
- older red wines have a dark reddish-brown tone
- white wines have variances in the whiteness of the wine from pale to yellow toned traits
Swirl the Wine in a Glass
Fill the glass about half full, then swirl to push the wine up the sides of the glass. If new to swirling leave the foot of the glass on the table to help avoid spills while rotating. This doesn’t have to be a vigorous motion, just enough to let the wine show the legs or beading of the wine and to allow the taster take a deep whiff or several smaller sniffs to study and the wine.
- when swirling, the legs follow the wine back into the bowl of the glass, giving a clue as to the wine's content. The bigger the legs the more residual sugar.
- the wine's essence is also released in the aroma or bouquet, providing clues into character, origin and history of the wine.
Sniff the Wine
Swirling releases an important part of "tasting" the wine. Chemicals used in processing the wine can create a chemical smell. Yeast can give strong, fruity aromas or earthy spiciness depending upon the process used. The barreling type and length of aging can create smoky, toasty or vanilla sensations. What you shouldn’t smell is an old, musty odor, as these “off” smells make "off" tastes.
- young wines have an aroma akin to berries and ripe grapes. Immature wines can also have a greenish smell; a clue that the grapes may not have been ripe enough.
- aged wines have aromas or bouquets which are usually more earthy and complex.
Swish the Wine Across Your Tongue
Swishing can be done discreetly and without exaggerated motions by moving the tongue around in a light swirl. Different qualities of the wine will affect different sensory areas:
- feel the tannins as a drying, astringent puckering on the inside of the cheeks or lower in the throat
- depending on the alcohol content there may be a burning in the back of the throat
- "mouth feel" of the wine isn't the wine’s weight, but the overall fullness of the taste sensation on the palate
Finally - Swallow!
This step should be the most enjoyable aspect of tasting, particularly if the wine had a pleasing effect in the earlier steps. The wine should provide a lingering aftertaste that is as pleasant as the initial taste. In an actual tasting swallowing isn't necessary if tasting an unwanted wine. However, when at a dinner a bad or faulty wine should be swallowed and then sent back.
To assist in experiencing the finish you can gently exhale through both your nose and mouth. This will strengthen the effects of taste and smell after the wine is swallowed. The length of the finish will be longer for more complex, full bodied wines. When the finish is simple and the length is short the wine can be good, but is best drunk as a young wine.
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