| > | | | | mean something to you. |
| | | | Remember, it's your nose that counts here. It |
| The wine taster's ritual of peering into a glass, | | | | does not matter if someone else interprets the |
| swirling it around and sniffing suspiciously at it, | | | | smell differently, that is part of the pleasure of |
| before taking a mouthful only to spit it out again | | | | wine. |
| looks highly mysterious and technical. However, as | | | | Taste |
| you try more and more wines, your awareness | | | | At last, it is time to drink the wine. The following |
| of flavors and your personal preferences will | | | | components that make up the flavor of the wine |
| develop. It is however a sequence of events that | | | | can be detected by rolling wine around in your |
| can enhance the enjoyment of good wine. Once | | | | mouth and concentrating on what comes to mind |
| learned, they become almost second nature to | | | | as you taste. |
| even the novice taster. | | | | Sweetness |
| Wines Appearance | | | | This the fruit flavor tasted at the front of the |
| Pour your wine into a wine glass so that it is | | | | tongue. This comes from the wine's fruit flavors |
| about 40% full, you will need room for swirling. | | | | as well as any fermented grape sugars left in the |
| Have a good look at the wine. Is it clear, opaque, | | | | wine. If there is no perceived sweetness, a wine |
| or cloudy? Does it contain sediments or other | | | | is dry. |
| solid matter? Tilt the glass away from you at a | | | | Acidity |
| 45-degree angle against a white background so | | | | This gives wine freshness and zest. When |
| you can enjoy the range of colors in the wine | | | | balanced, it makes for a fresh, crisp, enjoyable |
| from the center to the rim. | | | | wine. On the other end of the spectrum, acidity |
| Wine changes color with age. Whites are at its | | | | can lend a negative, vinegary taste to the wine. |
| palest state during their youth, gradually adding | | | | Tannin |
| stronger color. Red wine, on the other hand, has | | | | Comes from the stems and skins of the grape. It |
| more vivid color in its youth, slowly fading to brick | | | | has a woody taste, similar to flavor released |
| red. | | | | when biting a grape seed. Tannin can be mouth |
| Smell the Wine | | | | puckering, but it normally mellows with age. |
| Give your glass a vigorous swirl to help release | | | | Alcohol |
| the aromas. Swirling takes a bit of practice. This | | | | In low concentrations, alcohol portrays itself as |
| technique can be learned by leaving the wine glass | | | | somewhat sweet, and in high concentrations, it |
| on the table, holding it by the stem, and rotating it | | | | shows as a warm, pervasive sensation at the |
| in small circles. The object is to get the wine to | | | | back of the mouth. |
| move up to around 70% of sides of the glass. | | | | Fruitiness |
| Stick your nose right into the glass and inhale | | | | The intensity and flavor depends on the grape |
| steadily and gently, as if you were smelling a | | | | variety, growing conditions, and wine making |
| flower. These vital seconds of inhalation will reveal | | | | techniques. |
| all kinds of familiar and unfamiliar smells. Try to | | | | Balance |
| detect the smell of fruity or floral notes. Decide | | | | For a good wine, there should be a balance of the |
| what they remind you of if possible. Note the | | | | above flavor components. If any one of the |
| presence of spices, such as pepper, cinnamon, | | | | components is overpowering, the experience of |
| vanilla, tea or possibly nuts. Finally, note the | | | | drinking the wine can be tainted. This can |
| presence of other aromas, such as cedar, oak, | | | | sometimes mean that the wine is young and will |
| moist earth, herbs, chocolate, tobacco, toast, or | | | | become more balanced with age. |
| smoke. Always interpret them in terms that | | | | |