| An understanding of how to taste wines can | | | | smells derived from the process of winemaking. |
| enhance your appreciation and enjoyment of it. | | | | These characters may be formed by yeasts, |
| There are three distinct areas to consider - | | | | specific fermentation techniques and by the type |
| appearance, aroma and taste. | | | | and size of maturation vessel. |
| Appearance | | | | Although professionals can identify exact fruits or |
| The visual assessment of a wine's appearance | | | | highly specific characters in the wine most people |
| should start before the bottle is open, as clarity is | | | | should concentrate on freshness, intensity of |
| often indicative of the character and condition of | | | | aroma and sensation. |
| the wine. Once poured into a glass you first look | | | | Taste |
| at the colour. This is best done by slightly tilting | | | | Taste is the third and most important character |
| the glass over a white surface and looking down | | | | of the wine. Take a sip and roll it in your mouth |
| through the wine, or by holding the glass to the | | | | to reach all the taste bud areas. With the wine still |
| light. | | | | in your mouth carefully draw air in through your |
| Note the clarity and colour and any changes in | | | | lips, as this releases more aromas that are |
| colour between the edge of the wine and the | | | | perceived as flavour. Finally, wash the wine around |
| centre. White wines may vary from almost | | | | your mouth a little and swallow (or spit into a |
| colourless through to pale green right up to deep, | | | | spittoon if you are tasting many wines). |
| rich yellow, while in red wines the colour ranges | | | | Note the texture of the wine, the amount of |
| from deep, dark burgundy through to brick red | | | | astringency present and get the "feel" of the |
| and bright plum. These qualities are determined by | | | | wine. Depending upon type, age and other |
| the grape itself and the environment it grew in. | | | | factors, it should be light, moderate or heavy in |
| Generally a darker colour and a difference in | | | | the mouth, but never cloying or thin. |
| colour from the centre of the glass to the edge | | | | Take careful note of the flavours of the wine and |
| can indicate oxidation, which may be a deliberate | | | | the progression of flavour from the time you put |
| part of the winemaking, an error, or a part of the | | | | the wine in your mouth, through the time you |
| natural process of maturation in bottle. Among | | | | aerate the wine and then through the time during |
| white wines it can also be indicative of the | | | | and after you swallow (or spit out) the wine. |
| amount of time spent on lees and/or in wood. | | | | Then note the intensity of the aftertaste. This is |
| Aroma | | | | referred to as the wine's 'finish', and a long |
| The second step in wine tasting is to smell the | | | | aftertaste is generally a positive indication of |
| wine with an aim to identify as many flavour | | | | quality. |
| compounds as possible. Swirl the wine around in | | | | After looking, smelling and tasting, make an overall |
| the glass to release the aroma before taking a | | | | assessment of the wine. Generally, a lasting |
| good, deep sniff. As you inhale slowly and | | | | impression of harmony and balance is considered |
| smoothly through your nose also draw a small | | | | more desirable and easiest to enjoy. |
| amount of air through the mouth. | | | | Generally taste dry wines before sweet, white |
| The way a wine smells is often divided into aroma | | | | before red, and light before heavy. Try not to |
| and bouquet. Aromas refer to those smells | | | | taste too many wines at one time as palate |
| derived from grapes and include fruit descriptors | | | | fatigue makes it difficult to distinguish and |
| (eg: lemon) and things like floral notes (eg: | | | | appreciate the characteristics of each wine once |
| honeysuckle), herbs and spices. Bouquet refers to | | | | you've tasted too many. |