Guessmann - Wine: The Best Guide To Wine Tasting, Wine Pairing And Wine Selecting To Find Your Personal Palate And Tips On Choosing The Perfect Wine For Every Occasion.
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Wine
The Best Guide to Wine Tasting, Wine Pairing and Wine Selecting, Find Your Personal Palate and Tips on Choosing the Perfect Wine for Every Occasion.
The Best guide to Wine Tasting
Wine drinking is an art that is enjoyed only when you understand it, otherwise, it is like drinking colored water with a fragrance added to it. No wonder, it is not surprising that taste of wine and activation of our brain cells have connectivity. The taste, color and aroma of wine are dictated by the type of grapes used. Crisp and light green grapes are used to produce white wine and a strong red body of red wine is produced from red grapes.
Learn to Taste Wine
The effort put in to learn the art of tasting wine is rewarded by the joy and pleasure you receive from knowing that you are sipping a good wine. The qualities of a good wine are hidden in your ability to detect the nuances and details that excellent wines exuberantly speak. To understand the language of wines your palate has to be trained to understand the expressions of great wines.
To keep your mouth faculty (palate) crisp in picking up wine flavors it is best to continuously try different wines at one setting. There is no substitute for experience and swallowing large sips and small sips will help in picking up flavors by isolating them.
Taste is the key to classify in to two categories the numerous region, thousands of different varietals and many types of wine. First is the fruit flavor in the wine and second is the style of wine. Wine sommeliers concentrate on primary fruit flavors to identify the quality of wine. Fruit flavors and style of wines are the two techniques to do groupings.
Mouth develops a feeling of dryness when sipping wine with high tannin. Smooth or round wines have balanced acidity on the finish and have less tannin. Wines with higher alcohol or higher acidity tend to give a spicy feeling in the mouth.
Even before you take a sip of wine it is important to be mentally focused and methodical. A glass of wine or a bottle in hand should automatically mean shutters down to all outward distractions like conversation. Focus and concentrate on the beauty in your hand, check the appearance of the wine, the scents and flavors. It is a minute or less time for this exercise but a must to mentally gear yourself and the palate to taste the wine. It is an established fact that the best way in discovering a wine is by tasting it.
The objective of tasting wine is to decode the complicated aromas and sniffing of wine is essential for the palate. The nose plays a crucial role in assisting the palate to taste wine because if you swallow wine with a blocked nose the palate will not be able to identify most of the flavors. Taste and sniff are intertwined to isolate flavors, to identify flavors and to notice interaction of flavors.
Once the ability is acquired to understand and evaluate wine then tasting of wine goes beyond the concept of a good wine is the one that you like. Good wines and bad wines are differentiated, main flavors and scent components are identified and most importantly you become a professional in knowing the basic characteristics of varietal grapes. You shall be able to point out the blended wines from the worlds top wine producing regions.
One significant quality or ability that develops with the sharpness of the palate is to instantly point out wine flaws. Granted there are bad wines but some wines develop flaws due to bad corks or non-standard or poor storage. Even an expensive wine can be flawed so a good nose can sniff the basic flaws like a damp smell from a tainted cork.
Smelling a wine for longer period is not a recommended norm, on the contrary, a sound technique is to vary the sniffs between slow long sniffs and brief sniffs.
Swirling a wine instigates the releasing of aroma compounds in the air and make it easier for sniffing different aromas.
There are four basic steps to follow to sharpen the skills in recognizing a good tasting wine.
Take a few seconds to have a good look at the opacity, viscosity and color of wine. The opacity and color of wine have a story to tell about the possible grape varieties, the amount of acidity, alcohol, sugar, approximate age and the region of the particular wine; if the wine was from a warm region or cool region.
Grape Varieties are revealed by observing the color and rim variation, for example, a magenta pink rim spells the wine is a Malbec, Merlot with a red blend will have an orange tinge rim, translucent brick color means the wine is from Nebbiolo and Syrah will have a bluish tinge rim and is from a region with cooler climate.
Acidity is one of the vital actors in the taste of wine. Wines having a lighter body tend to be higher on acidity and level of acidity can tell the region, age and the longevity of the wine.
Alcohol and Sugar-Wine Legs are an assumption that indicates the quality of wine. Wine legs in France are called tears and are the streaks of wine that cling to the walls of a glass when wine is swirled. Wing legs or tears are observed to find the high or low levels of alcohol and sugar.
The rate of formation of wine legs is directly related to the temperature and humidity in the room. Evaporation of alcohol holds the answer to the appearance of wine legs/tears because no wine legs are seen if an unopened wine bottle is shaken. So the fluid surface tension in the shape of droplets of wine appears on the inside of a wine glass by the evaporation of alcohol.
Tilt the glass to let the wine slide on one side of the glass, hold the wine at an angle and then level the glass and observe the wine flow and notice the density of the legs. Appearance of lots of legs or droplets means higher alcohol or sugar levels. If the legs are few in number then the alcohol or sugar level are low.
With high alcohol or sugar levels the wine will create a warming sensation in the back of the throat.
Approximate age of wines is determined by the change in color which changes with age towards brown colors and yellow. Raising the glass of wine towards light and observing the transmission of light also tells the age of wine. A general impression is that red wines become more translucent with age.
Remember nose is a key player in sniffing the flavors in a wine. Aromas in wines are the squealers of almost all the information like the grape variety, age, region of wine, oak and aging. Wines have three types of aromas and to detect the three flavors spend a few moments sniffing the wine. The aromas are sniffed by our noses from the evaporating alcohol. The basic three fruit aromas captured by the nose are
- Tertiary Bouquets aromas are produced from oxidation, aging in bottle and aging in oak, for instance, nutty aromas (champagne), vanilla and baking spices.
- Primary Aromas are generated from yeast and fermentation. Primary aromas reveal the region of grapes (climatic conditions-warm or cool) and the type of grapes used in the making of the wine.
- Secondary Aromas come from the process of fermentation and give the wine a sour smell.
Taste is the leading player in identifying a good wine and structure and flavor are the two elements that are involved in creating the taste. Regular testing helps build a blind taste that easily identifies the style and region. A blind taste means testing your talent and training in recognizing wines without reading the labels or knowing their identities.
In the old days the wine bottles were devoid of labels so the practice of blind taste was common to differentiate the real good wine from the bad fraudulent wine. Now the expertise of blind taste is employed to assay the fine quality of a wine .
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