How to taste wine Flashcards
elements
sight, smell, taste
Hue
color proper (ex. red vs. purple or yellow vs, green) reveals little about quality or flavor
Brightness
the light energy a surface emits ranging from dull to radiant; immediately reassures indication of health and freshness; acidity
Depth
qualifies hue (ex. “deep” purple)
clarity
clear wine = healthy wine
sediment
blame the pourer, not the wine! use a decanter
influences of appearance
clear/plain/tulip shaped glasses, plain white background, natural daylight
Tears/legs
form on the side of wine glass; alcohol strength and sugar content; viscosity
Wine color
comes from the skin of the grapes as well as aging and oxidation
Influences on Smell
adaptation (1st impressions are the most telling), temperature (too cold = less smell), What you just smell (smell wines quickly after each other), Glasses (taste all wines in similar glasses)
Where smells come from
grape variety, location and viticulture, yield, how vigorously the vines grow, overall climate, vilification, bottle age
How to smell wines
- before agitation: glass still, sniff gently but deeply
2. after agitation: first swirl glass in a small circular motion which gives a heavier smell
two aspects of taste
- perception of sensations (sweet, salty, buttery, etc.)
2. questions of judgement (how good is it?)
TASTING wine
different than DRINKING! involves a deliberate and considered act of scrutiny; ultimate aim of which is to amplify enjoyment
The rider in which to con side things (tasting)
- information: an attempt to maximize the number of sensations you can perceive and identify in the wine
- Interpretation: put all parts together to see the wine as a whole and evaluate it
