Tasting Wine

Tasting may not be the right word for something that really engages all the senses. But it’ll do.

Sight

To experience a wine’s full breadth, you need to start by drinking in its appearance—its clarity and color. Begin by examining your filled glass against a white or neutral backdrop, preferably in a well-lit room. This will allow you to really see the wine. It should be clear, not hazy, and the color should be rich and full.

  • White Wines - Some white wines, like Sauvignon Blanc, Chardonnay, Pinot Grigio, and Fumé Blanc (which is a Dry Sauvignon Blanc created by Mr. Mondavi in 1966) may appear light green, straw yellow, or even gold.
  • Reds Wines - Red wines, like Cabernet Sauvignon, Merlot, and Pinot Noir can range from purple to ruby to dark rose. As reds age, however, they lose some of their color, taking on duller tones like amber, no matter their original shade.
  • Rose/Blush - Blush wines, like dry Rosés are so-called because of their pinkish hue.

Smell

The next stop on this tasting tour? The nose. The nasal passages connect it directly to your mouth—meaning that smells stimulate the palate just as tastes do (like when a food aroma literally makes your mouth water)!

Now, give your glass a gentle swirl. As the wine’s oxygen contact increases as it breathes—more aromas are released. Draw your nose in close, inhale deeply, and try to identify the first scent you detect. Freshly cut grass? Cigar smoke? Berries? Wood? Conjuring these associations is fun, and you’ll find you remember better which wines you enjoyed and why.

Taste

Finally, it’s time! Take a small sip and hold it in your mouth. Different areas of the tongue detect salt, bitterness and sweetness, so work your mouthful around until it’s fully coated, making note of the wine’s texture, body, and weight—its "mouth-feel." A wine is considered "balanced" when its components (tannin levels, acidity, sweetness, and such) work in harmony. Tannins should have an agreeable astringency (experienced as that "pucker" sensation) and acidity should be pleasant, but not overwhelming.

Finally, assess the wine’s "finish"—the taste left in your mouth after you’ve swallowed. What’s it like? How long does it last? Ripe, balanced flavors and a lingering finish are the signs of a quality wine. An excellent reason to toast!

What Are Essences Anyway?

Essences are the subtle flavors and smells present in every wine. They shape a wine’s personality. fruity, nutty, spicy, or sweet, essence scents run the gamut from A to Z —especially since wine grapes boast many more aroma and flavor compounds than other fruits. In fact: The typical glass of wine might carry a dozen such essences, and often even several dozen.

What Does Your Nose Know?

Your nose is your most valuable tool for identifying wine essences because even the way a wine tastes to you is ruled by your sense of its smell. And since our senses vary so, wine descriptions can never be “right” or “wrong.” More simply: your nose really does know.

The Essence of Essences

Different essences are common to different types of wine (called varieties). Those common to red wines (like Cabernet Sauvignon) include: blackberry, raspberry, strawberry, black currant, cherry, raisin, prune, fig, soy sauce, chocolate, molasses, vanilla, tobacco, cloves, mushroom, oak, cedar, cola, and allspice.

Essences common to white wines (like Chardonnay) include: grapefruit, lemon, apricot, peach, apple, melon, pineapple, banana, violet, orange blossom, straw, freshly cut grass, hazelnut, honey, butterscotch, butter, and vanilla.