| Determining if a wine is considered a good wine is | | | | wine is considered high-quality. Basically, it has |
| based on personal preference. Some may enjoy | | | | much dimension to it and is not considered "flat." |
| wine that is more light and sweet in nature | | | | A "flat" wine can never taste good. However, a |
| whereas others prefer a more rich flavor. The | | | | wine that has depth does not taste |
| activity of wine drinking gives the wine drinker | | | | one-dimensional or flat in your mouth. This is a |
| more added pleasure and this can take into | | | | key characteristic to look for when choosing a |
| account how good a specific glass of wine is. | | | | wine. |
| However, it can be measured by experienced, | | | | Complexity indicates that a wine has many |
| trained experts. The concepts they use to | | | | different types of aromas and flavors. The |
| measure its quality is based on terms such as | | | | complexity of the wine keeps revealing its new |
| balance, length, depth, complexity, and trueness | | | | flavors and impressions when you are drinking it. |
| to type. | | | | This is a sign of a very good wine. However, |
| The term balance is basically the relationship of | | | | there is nothing wrong about a wine that is basic |
| the four components of wine, that is, sweetness, | | | | and straightforward in nature. All that matters is |
| acidity, tannin and the alcohol content itself. When | | | | that you enjoy it. |
| one component does not stand out more than | | | | There is a certain impression that wine gives you |
| another such as sweetness, then the wine is | | | | when you have just swallowed it. Finish or |
| considered to have good balance. However, it can | | | | aftertaste can reveal a wine's quality. What is |
| be a personal preference as pointed out because | | | | considered a good quality is when an impression |
| some people gravitate more towards sweet | | | | of fruitiness or spiciness is revealed. But any finish |
| wines while others enjoy more of a tannin taste. | | | | that reveals itself as hot due to high alcohol or |
| Tannin and acidity are considered hardening | | | | bitter due to tannin are both shortcomings. |
| elements in wine and they make the wine taste | | | | Sometimes a wine may have no measurable |
| firmer in the mouth. Alcohol and sugar, on the | | | | finish, basically no aftertaste at all. |
| other hand, are softening elements. A key | | | | Typicity is based on how the wine is supposed to |
| indicator of quality is the interrelationship of the | | | | taste based on its wine region. For example, the |
| hard and soft aspects of a wine. | | | | Cabernet Sauvignon grape has an aroma and |
| Length is a sign of high quality. It is not used to | | | | flavor of black currants so that type of flavor |
| describe the size of the bottle, but it is used to | | | | should be expected. If the wine has a slight |
| describe a wine that gives an impression of going | | | | gunflint aroma, then it is expected to be a French |
| all the way on the palate. Basically, this means | | | | white wine called Pouilly-Fume. If none of these |
| that you can taste it across the full length of your | | | | have their expected taste, then the wine is |
| tongue rather than stopping short halfway | | | | considered low on the typicity scale. |
| through your tasting of it. Some wines are | | | | Using gut instinct to determine if a wine is good or |
| considered short, meaning that they come across | | | | not comes easily to most. However, when |
| as quite strong at the front of the palate and | | | | measuring it based on a specific set of formal |
| become weaker towards the end. The wines that | | | | values, it can be a bit complex. Knowing the right |
| are considered short make a big impression and it | | | | terms when measuring its quality can leave you |
| is usually alcohol or excess tannin that make it | | | | with more confidence the next time you go wine |
| short. | | | | tasting. |
| Depth is another measurement of whether a | | | | |