Tasting Pointers Flashcards
Phenolic bitterness vs. tannin
don’t confuse the phenolic bitterness in an aromatic white grape with oak or tannin. Both may taste bitter and may even feel a bit astringent on the palate but any substantial presence of new oak will come accompanied by all the spice/toast/vanilla aromas and flavors. Bitterness in an aromatic grape is just that—it’s bitter.
Oak vs. no oak
calibrate the presence of oak as accurately as you can. Above all, you must be convinced of oak presence by finding evidence in both the nose in palate. Unless you’re really sold on it, assume there’s little or no oak and what oak there may be is used, large format—or both.
Calibrate oak by using extremes
if you’re really stuck on finding oak and not sure if it’s even there or how much of it there is, put up an image in
your mind’s eye of the label of a California Chardonnay that is notorious, no make that shameless, in its use of new oak. Take a look at the label and ask yourself if it’s yes or no for the wine you’re tasting in the moment. The answer will come instantly. Take heed and move on.
Barrique vs. large format
small format barrels will always show more oak influence. Larger barrels show less and lend more textural elements to wine. I’ve heard some describe the aroma of used wood in white wines as “cheese rind” or mushroom. I’m inclined to agree.
Earth vs. no earth
another basic and very important point but one that is often missed. Calibrate the presence of inorganic (rocks) and organic (dirt) earth. Look for both on the nose and palate. You must be convinced by strong evidence or the lack thereof before heading down the rosy path for New World or Old World style. If in doubt, once again turn to visualizing labels and using extremes. Example, for a New World wine with little or no earth, pick the label of the fruitiest-ripest-most-over-the-top red like a Barossa Shiraz or California Zinfandel. Ask yourself if it’s yes or no for the wine you’re tasting. The answer will come quickly
Calibrating structure
as in alcohol, acid, and tannin, as precisely as you can especially in regards to medium vs. medium-plus vs. high. The best tool for doing so, and I’ve written about this previously, is to visualize a scale or dial with increments marking low, medium, high etc., and a button that moves along the scale. Make your scale big, bright, detailed, and position it at eye level. Then practice calibrating all the structural elements with extremes. For example, for acidity, imagine biting into a fresh lemon slice and tasting/feeling just how remarkably acidic it is. Use that for your high acidity reference. Then compare that to the acidity in water—as in no acid whatsoever. Use other liquids or fruits to calibrate medium and other markers on the scale. Do the same with tannin, alcohol, and finish. A little practice using a visual scale/dial for calibrating structure and one becomes really proficient at it in a very short time.
Color
really get the difference between straw, yellow, and gold in white wines and ruby vs. garnet in reds.
Remember to taste old wine from time to time.
Be comfortable with your voice in terms of speaking in front of a panel of examiners. Practice your “radio” voice and record yourself if necessary.
Time management
if time is an issue practice talking through wines out loud–without wines—using the stop watch function on your smart phone. With the right tasting/vocal pace timing should never be an issue.
Finally, remember to really listen to yourself as you describe the wines and trust your experience and instincts. If it quacks like a duck and walks like a duck, IT’S A DUCK!
New world vs. old world
new world wines finish sweet, old world wines tend to finish savory or sour bitter (especially french and italian)
transition from ripe nose to under ripe tart palate indicates cool climate in old world
primarily fruit indicates new world
