Section I: The Fundamentals Section I: The Fundamentals of Wineof Wine

Chapter 4: Tasting Wines

IntroductionIntroduction

Tasting (sensory evaluation) is the process of using the effect a wine makes on one’s sense to review and describe a wine.

Making the proper match of a wine for the meal enhances the flavors of both.

Sensory Evaluation: How the Sensory Evaluation: How the Senses Respond to WineSenses Respond to Wine

Sight Smell Taste Touch

The Sense of Sight, AppearanceThe Sense of Sight, Appearance

Color of wine• Hue (shade)• Depth (intensity)

Clarity of wine• Brilliant (clear of any defects)• Dull (turbid and cloudy)

The Sense of Smell, AromaThe Sense of Smell, Aroma

For a compound to have an aroma, it first must be volatile, or able to evaporate and be carried by air.

Wine has as many as 800 volatile compounds. Descriptive analysis = isolating and identifying

the different aromas present We categorize scent by other smells we know.

The Sense of Taste, FlavorThe Sense of Taste, Flavor

Most people identify only four flavors:• Bitter• Salty• Sweet• Sour

Senses of taste and smell work together to allow more experiences than the basic four flavors.

The Sense of Touch, TextureThe Sense of Touch, Texture

Mouthfeel = tactile sensations produced when drinking a glass of wine.

Nerve endings detect:• Temperature• Viscosity• Effervescence• Alcohol• Astringency

Perception of a wine’s flavor can also be influenced by its appearance

The Proper Setting for a TastingThe Proper Setting for a Tasting

An environment with minimum of distractions Comfortable room temperature Good lighting No scents to distract from the tasting Opinions discussed following the flight

Presenting the WinesPresenting the Wines

Basic white linen tablecloth Proper glassware matches wine being poured. Water should always be available. Food for keeping the taster’s palette fresh

Other ConsiderationsOther Considerations

Blind tastings eliminate bias. Be honest when expressing opinions. Follow the basic flight rules.

Basic Flight RulesBasic Flight Rules

White wines should be evaluated before red wines.

Dry wines should be evaluated before sweet wines.

Light-bodied wines should be evaluated before full-bodied wines.

Young wines should be evaluated before older wines.

Table wines should be evaluated before dessert or fortified wines.

Proper Tasting TechniquesProper Tasting Techniques

 There is a systematic procedure a taster uses for the sensory evaluation of a group of wines.

Wines are appraised in this order:1. Appearance2. Aroma3. Taste and mouthfeel

Evaluation by SightEvaluation by Sight

View the clarity by holding it up to a light source.

Study wine to see if there is any:• Turbidity or haze• Particulate matter

In red wine color, observe:• Hue• Depth

In sparkling wines, observe:• Color• Size and quantity of bubbles

Evaluation of AromaEvaluation of Aroma

Swirl glass to concentrate wine’s aroma. Inhale deeply and note:

• What aromas are present• What types of smells are detected• Whether they are pleasant or unpleasant

Keep observations to yourself to avoid influencing others.

Evaluation by MouthEvaluation by Mouth

Sip wine immediately after inhaling aroma. Hold wine in mouth and examine its:

• Acidity• Sweetness• Bitterness• Astringency• Any new flavors or aromas perceived

Appreciate the tactile sensations such as viscosity. Appraise the overall balance. Observe sensory qualities and record observations.

Difficulties in Evaluating WineDifficulties in Evaluating Wine

Individual sensitivities Definitions Preferences/prejudices Fatigue

Qualities Typical of Good WinesQualities Typical of Good Wines

Distinctive flavor Complexity Balance Intensity of flavor Quality of flavors

Interpreting Wine Ratings and Interpreting Wine Ratings and ReviewsReviews

Methods of ranking Wine competitions Look for reviews with:

• Honesty and consistency• Tastes in wine which match your own