There is a fair amount of mystique surrounding the
tasting sequence employed by wine professionals, but in actual fact it
is very easy to master. The three steps of assessing a wine - in the
glass, on the nose and on the palate - enable you to appreciate fully
the complexity of a wine.
Step 1 - Observe
Pour a small amount of wine into a glass.
Tilt the glass slightly.
Check that the wine is clear.
Observe its colour against a white background and
determine the depth (intensity) and shade (hue) of colour.
Look at the rim and the body of the wine : the colours may
be different. Are the colours brilliant or dull?
Step 2 - Smell
Swirl the glass and then sniff the wine.
Check if the wine is clean ie does not have any mouldy,
acetic (vinegar-like) or dirty (smelly) characters.
Attempt to recognize and describe the various aromas.
These fall into three possible categories : primary fruit
characters, developed fruit characters and characters
derived during the winemaking process.
Estimate the intensity of these smell sensations : are
they light, medium or intense?
Assess the harmony of the various sensations : no one
smell, with the possible exception of fruit characters,
should dominate.
Step 3 - Taste
Take a sip. Move the wine around in the mouth for 10-15
seconds. While the wine is in the mouth, think about the
flavours, tastes and mouthfeel sensations that you are
experiencing.
When you have tasted and "felt" the wine, either
swallowed or spit, consider how much and which aspects of
the taste linger. The length and the finish or aftertaste
are key indications of quality in all wine. The longer and
more pleasant, the finer the wine.
Tasting Tips: -
Make sure that the wine is at the right temperature. If
the wine is too warm or too cold, your perceptions of its
flavour may be altered.
Make sure that you use an uncut, clear glass so you can
see the wine clearly.
Swirl your glass to release the aroma of the wine before
you smell it.
Taste the wine before you consume any food, to get an
untainted perception of its flavours.
Sip your wine slowly so that it coats your whole mouth,
and think about what flavours you can taste.
If you are tasting a number of wines, spit them out after
tasting. If you consume alcohol, your perceptions will
diminish.
Cleanse your palate between tastings by eating a plain,
dry cracker or by rinsing your mouth thoroughly with water.
Start a tasting diary of wines you have enjoyed.
Extend your perception of smells by taking note of the
smells around you.
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