| O.k., o.k, so you want to "hold your own" vs your | | | | flavor is too low in acidity. Sharp, or sour tasting |
| wine snob friends when it comes to evaluating | | | | wines are generally too high in acidity. |
| wine. Trust me, evaluating wine is not the "rocket | | | | Some wines are supposed to be sweet, other |
| science" that some of your connoisseur buddies | | | | wines are supposed to be dry. If the wine you |
| would lead you to believe. However, learning some | | | | are evaluating has a sweetness to it when it |
| basic terminology and understanding wine | | | | should be dry, watch out! And of course, if the |
| characteristics will help you in knowing how to | | | | wine is dry when it should be sweet, be equally |
| describe the wines you drink. | | | | concerned. These are indicators that the wine's |
| Let's start with appearance, color, aroma and | | | | sugar content is unsatisfactory. The term "flavor" |
| bouquet. Wine should not appear dull or murky. | | | | has to do with how well the taste and the aroma |
| Nor, should it be cloudy. A clear wine should not | | | | of the wine work together. |
| be flashing with light reflections.When it comes to | | | | The "body" of a wine is probably the most |
| colors, white wine should have shades of yellow, | | | | subjective term used in evaluating wine. Words |
| gold or straw. Be aware of white wines with an | | | | like "density," "richness,"fullness," etc. are all used |
| amber tone, as this is an indicator ofoxidation. A | | | | to describe a wine's body. The type and age of |
| Rose can be a true pink, although sometimes it is | | | | the wine will largely influence the description of it's |
| accented with deeper reds or oranges. Stay | | | | body. Light, dry wines will typically have a lighter |
| away from brown tints of amber or violet.The | | | | body, while Burgundies and young Zinandels will be |
| variety of grapes used determines the color of | | | | more full bodied. As some wines mature, they |
| red wines.Cabernet and Merlot may be deep red. | | | | may transition from full bodied to softer bodied. |
| Younger wines typically have purple edges, while | | | | The only way to determine what "body" means |
| mature wines will have bronze accents. | | | | to you is to taste many wines. |
| The term aroma applies to younger wines. This is | | | | Aftertaste is a term that describes the taste of |
| simple, what does the wine smell like? Typically, | | | | the wine in your mouth after you swallow it. |
| you'll detect fruit and grape odors. It may take | | | | Quality, mature wines have a lingering, clean, |
| some practice for you to detect subtle | | | | smooth aftertaste. Young wines typically are high |
| differences. As a wine matures, it develops a | | | | in acidity due to excess tannin, and can leave an |
| fragrance when it comes in contact with the air. | | | | undesirable aftertaste. |
| This fragrance is called the wine's bouquet. | | | | So, now you're equipped with some basic |
| If your wine smells almost like vinegar, it ranks | | | | terminology used in evaluating wine. However, |
| very low in volatile acidity. When you swish wine | | | | when all is said and "tasted", the key point in |
| around in your mouth and it is refreshing, almost | | | | evaluating wine is simply whether or not you |
| giving you a little "zing,"the total acidity is probably | | | | enjoyed it! |
| just right. A wine with a flat, almost "soapy" | | | | |