| There are only a few flavors your tongue is | | | | Like alcohol, acidity helps dramatically reign in the |
| actually capable of tasting in wine, yet the overall | | | | effects of sugar. Without some balance of sour |
| impression of a wine in your mouth is much more | | | | flavors brought by acidity, wine would be cloying |
| complex than the four simple flavors of salty, | | | | and virtually undrinkable; think mead if you have |
| sweet, bitter, and sour. This is because of the | | | | ever sampled it. As you taste a wine acidity will |
| involvement of your nose and other aspects of | | | | make itself known on the sides of your tongue. |
| wine that add to the overall mouthfeel. It is the | | | | But too much acidity will make a wine sharp, or |
| interaction of these flavors, aromas, and | | | | even chemical in nature depending the type of |
| sensations that build the overall taste of the wine. | | | | acid presence. But at the right levels, acidity will be |
| Sweetness | | | | the perfect compliment to the fruit sweetness of |
| Grapes are a fruit and as such they contain large | | | | the grape and make the wine come alive with |
| amounts of various sugars. It is these sugars that | | | | bright refreshing flavors. |
| yeast break down and turn into alcohol. Depending | | | | Tannin |
| on the grape and the yeast, a number of sugars | | | | Tannins are proteins found in the skin of many |
| are left behind in the finished wine and will be | | | | fruit, including grapes. They act to literally bind on |
| quickly detected by your tongue since the sweet | | | | the surface of your taste buds and mouth, and |
| receptors are right on the tip. The perception of | | | | as such will give the sensation of a coating in your |
| sweetness will be greatly influenced by the other | | | | mouth and will reduce the ability to taste as |
| flavors in the wine. If the only part of your | | | | effectively. But in the right levels, tannins will give |
| tongue being stimulated is the sweet receptor, | | | | wine a good mouth feel, and help mitigate the |
| then even a wine with low sugar content will | | | | sensations from the other flavors. Over time, |
| taste sweet. While a wine with much higher sugar | | | | tannins slowly breakdown in the bottle as the |
| levels but also with some acidity and tannins will | | | | wine ages into much softer versions that still give |
| taste less sweet. Also, temperature can affect | | | | mouthfeel without being brash. Bordeaux's are |
| the perception of sweetness. A wine served cold | | | | probably the most famous for having very strong |
| from the refrigerator will be perceived as less | | | | tannins when young, often requiring years of |
| sweet than a warmer one. | | | | aging before becoming enjoyable. |
| Alcohol | | | | Oak |
| Alcohol is created as a byproduct of yeast | | | | The last major flavor is not naturally found in wine |
| extracting energy from sugar in an environment | | | | or grapes. But as many wines spend some time |
| devoid of oxygen. While your tongue does not | | | | aging in oak barrels they extract the flavors from |
| have any specific receptors to taste alcohol, it | | | | these casks. Depending on the length of time |
| does have a very pronounced effect on the | | | | spent in oak and the acidity of the wine, which |
| mouth. Alcohol causes blood vessels to dilate and | | | | increases its ability to extract oils from the wood, |
| can increase the intensity of all the other flavors | | | | the oak characteristics can vary wildly. Most often |
| in the wine. And after a few samples it can also | | | | oak is perceived as rich vanilla, spice, toffee, |
| degrade your ability to taste, both due to its | | | | caramel, or even buttery flavors. Too long and |
| effect on the taste buds and on your mental | | | | harsher elements can be extracted that are |
| strength. Wine without alcohol is almost always | | | | perceived as menthol, cleanser, or solvent. |
| overly sweet, as one of the most important | | | | While there are other flavors that affect wine to |
| impacts it makes (aside from euphoria) is to | | | | lesser degrees, the above list represents those |
| balance sugars. | | | | that you should get familiar with before trying to |
| Acidity | | | | analyze wine for less important aspects. |