Starter Guide to

Wine Tasting

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TABLE OF CONTENTS

PAGE 1 Introduction

PAGE 5Other Wines

PAGE 6Quick

Etiquette Tips

PAGE 4 Whites

PAGE 3 Reds

PAGE 2 The Dance

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All wine novices have a shared experience: You’re at a restaurant. You order something off the menu, like a wine you’re pretty sure you’ll enjoy. The server brings it out, pours a small amount, and waits. You pick up the glass, twirl it, smell, and sip, then nod. The server smiles, fills your glass, and leaves. You’ve fooled them all because, deep down, you have no idea what you were supposed to be noticing.

With this primer on wine tasting, you’ll be sipping and sniffing like a pro in no time. Or at least, you can say more about why you like the next wine you try than, “It tastes good.”

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THE DANCE

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Here’s your step-by-step guide for what to do when presented with a tasting glass:

1. LOOK: Take a moment to notice the wine’s color, thickness, and viscosity. With practice, you’ll start to notice patterns. For example, high-alcohol wines with richer flavors produce

“wine legs”– visible drips against the glass – when swirled.

2. SMELL: Take 2-3 quick sniffs from above the glass, then consider. Look for fruity, earthy, and flowery aromas. If it smells musty, vinegary, burnt, or like nail polish, you have likely picked up on imperfections in the batch, which, though unlikely to make you sick, probably won’t taste good.

3. TASTE: Take a sip, and breathe in with it as if it were a hot beverage. This aerates the wine and improves the flavor. Let the wine hit different parts of your tongue, and note any nuances.

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REDSPINOT NOIRFlavors: Subtle, fruit tones often include strawberry or cherry.

Pairs well with: Aged cheese, berries, sausage.

MERLOTFlavors: Often tastes like plums and chocolate.

Pairs well with: Red-sauce pasta dishes, mushrooms, hamburgers.

CABERNET SAUVIGNONFlavors: Notes of cherry and raspberry, often bitter.

Pairs well with: Gamey meats, sausage, cheese.

MALBECFlavors: Rich, often hints of blueberries or blackberries.

Pairs well with: Cured beef, lamb, dishes prepared with plums.

SHIRAZFlavors: Generally full-bodied, acidic, fruity.

Pairs well with: Steak, duck, dishes with heavy, or non-sweet sauces.

Red wines are made with red or black grapes, and get their color – and tannin content – from the fruit’s skin.

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WHITES

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SAUVIGNON BLANCFlavors: Herbs, sour apples, mango, often smokey.

Pairs well with: Shellfish, chicken dishes, very versatile.

PINOT GRIGIOFlavors: Perfumy, crisp, acidic.

Pairs well with: Delicate and light fishes such as tilapia or flounder, sushi.

MOSCATOFlavors: Fruity, with notes of peach, grapefruit and nectarine.

Pairs well with: Chicken, fish, desserts, but is best alone.

CHARDONNAY Flavors: Buttery, citrusy, can carry a hint of vanilla and toffee.

Pairs well with: White sauce pastas, fish cakes, mild curries.

RIESLINGFlavors: Sweet apples, citrus notes. Can be dry depending on the region.

Pairs well with: Pork, salmon, some spicy foods.

White wines are made with white grapes and offer a lighter alternative to their red counterparts. These pair well with chicken, turkey, and fish.

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OTHER WINES

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Of course, reds and whites aren’t the only wines you might enjoy. Blends, sparkling wines, and dessert wines are just a few of the other beverages worth knowing about.

CHAMPAGNEFlavors: Warm, rich, citrusy, can be dry.

Pairs well with: Asparagus, clams, lemon.

ROSÉFlavors: Varies, but generally fruity with a hint of mineral flavor.

Pairs well with: Lobster, quiche, grilled meats.

PORTFlavors: Very sweet, can taste of caramel, chocolate, cinnamon and berries.

Pairs well with: Charcuterie, blue cheese, duck confit.

Wine Serving Tips:

Serve white, rosé, and sparkling wines chilled. Serve red at room temperature.

Let young red wines (less than 8 years old) breathe for 1-2 hours to aerate. Mature wines need less time – 30 minutes at most.

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QUICK ETIQUETTE TIPS

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Pay attention to any expert advice at your tasting – they know what they’re talking about, and will help you notice nuances.

Don’t wear cologne, or heavily-scented perfume, as extraneous smells can disturb the tasting process for you and those around you.

Always hold wine glasses by the stem to avoid changing the temperature of the wine with your body heat.

To spit or not to spit? Wine tasting experts will often spit after they sip to avoid getting tipsy during an event. This is not a requirement for tasting, though eating a full meal beforehand is a wise way to avoid overindulging.

Give these tips a try, and tell us which wines you fall in love with by tweeting @PamperedChef!

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