REFERENCE TA5TING WINE

q49
I 648

DESCRIBING A WINE element prominent. spent too long in barrei ar bottle

II is virtually impossible to truly Big: A lull-bodied wine that and have lost their Iruit Ilavour.
.micuate the complexities and leaves a major impression on Easy-drinking: A relatively
-uotleties ol even the most basie the senses, typically containing simple win e that can be enjoyed
ot wines. When it comes to high levels of lruit, tannins, without much thought. It will be
"Ientifying aromas and Ilavours, and/er alcohol. Also used to Iruity and, il red, low in tan nin.
wine tasters borrow their vocab- mean plenty ol Ilavour. Elegant: A subjective term
li lary lrom ali kinds ol areas, Bitter: Normally a negative term used to describe a good quality,

TASTING WINE mluding Iruits, Ilowers, spices,

nuts, and types ol wood. Som e
used to describe a wine with
an excess ol harsh tannins,
subtle, and balanced wine which
is not too Iruity, and is extremely

W
of the Ilavour compounds which leaves a bitter taste in pleasant to drink.
INE CAN BE simplyconsumed like ony other beverage. However, the voriety of
actually exist in certa in wines. the mouth, detected at the Extracl: Ali the solid matter in
styles ond flovours on offer meons thot o lot eon be missed by just guzzling For example, vanilla aromas a win e such as tannins, sugars,
back of the tongue. In many
come Irom vanillin, which occurs Italian reds, however, a certain
it down. The proeess af tosting wine implies o more thoughtful and methadieol naturally in new oak barrels. How- amount ol bitterness is a highly and colouring and flavouring
ever, others are mere impressions desirable characteristic. compounds. Extract gives a
opprooeh, helping to moximize the pleosure you derive from every g105S. that wines create in the mind ol wine its body.
PRACTICALlTlES Make a note of any lirst irnpres- Blockbuster: Used to describe
, Note the sweetness of the wine, the taster. Everyone' s sense of Finesse: Displaying elegance.
It is best to taste wine in a sions, as they are often the most wines which are exceptionally
detected on the tip ol the tongue: smell and taste is, ol course, Flabby: A negative term used
naturally-lit, odourless room to revealing. Holding the glass by its 'big'. Think large amounts of Iruit,
is it dry, medium, or sweet? different, as we all have our own lor a wine which has low
allow its true colour to be stem, swirl the wine in order to alcohol, tannins, or oaky flavours.
• Consider the acidity - the memory bank ol flavours. It is acidity and is therelore
examined and to avoid other help release its aromas. Then take Body: The weight or feel ol wine
element of a wine that keeps it important to remember that no unbalanced. It can make
aromas interfering with the in the mouth, determined by
Iresh - detected on the sides ol identilication is right ar wrong. lor a slightly cloying taste.
sense of smell. Avoid perfume, another sniff. Note the Iruit its alcohol and extrad. To work
the tongue. Is it in balance with Fleshy: A wine which leels
mints, and smoke. The most aromas you detect nowo Are they out whether a wine is light-,
the rest ol the Ilavours? almost solid in texture when in
important lactor when tasting is intense or relatively subdued? 15 OESCRIPTlVE TERMS
medium- or lull-bodied, it is
• For red wines think about tannins the mouth, thanks to high levels
the shape and size ol glass, as there a range ol suggested There are a large number of sometimes useful to compare
this can have a major impact on it to the leel ot water. ol Iruit and extract.
'1lavours7 II so, this might indicate - the drying, mouth-puckering commonly used words and
the taste of a wine (see p646). Clean: Lacking laults in terms ol Fresh: Like crisp, noticeably
complexity, a sig n of quality. elements picked up by your phrases lor discussing the
its aroma and flavour. acidic in an attractive, relreshing
Does it smell ol the Iruity Ilavours gums. Are they harsh and bitter, style and character ol a wine.
Complex: A wine with many way. Normally used lor young
Look often lound in a young wine, or or in balance with the wine? Definitions are not water-tight and
layers ol arama and flavour - white wines.
Looking at a wine can provide does it boast more mature, • How heavy does the wine feel there is often a large margin ol
many different Iruits, plus other Fruity: A wine with plenty ol
valuable elues to its character. developed aromas such as mush- in your rnouth? Do you think it is overlap between various terms.
Note the colaur and check that characteristics such as spice and attractive fruit lavours.
rooms, leather, and diesel? Is any light-, medium- or full-bcdied?
the wine is elear - eloudiness vanilla. Complexity is one of the Harsh: Rough around the
one smell dominant, and do you • Assess the Iruit qualities of the Age-worthy: Will benelit Irom
can indicate a lault. For reds, tilt elements that separates an edges, lacking in subtlety.
like if? See pp650-5 7 lor help wine. Are they pure and Iruity lurther maturation in the bottle.
the glass away Irom you against average wine lram a good or Heavy: Normally relers to a
identitying the aromas you detect. (as in a young wine), or mature Typical examples of age-worthy
a white background and inspect great one. The most complex full-bodied, tannie red wine, and
Taste and complex (as in an older one)? wines are young vvth either
the rim ol the liquid to see the wines have typically gone through means it is tough to drink or
This stage often merely conlirms • Can you recognize any powerful tannins, good acidity, ar
true colour. As a red wine ages, heavy going. It may indicate that
the impression received on the individualflavours? some sweetness (see pp646-7).
it changes frorn bright purple to a period of ageing, allowing more the win e needs to spend lurther
nose. Take a smali sip and allow • Consider how long the Ilavours Aromatic: A wine with lots ol
tawny and then to brown. 50 if flavours to develop. time in bottle.
the wine to linger on your last in your mouth after you spit perfumed, Iruity aromas, which
a red wine looks brown, it may Concentrated: An intense Mature: Ready to drink. Generally
tongue and mouth. You can or swallow. This is known as the normally leap out ol the glass.
be past its best (although brown Aromatie grape varieties inelude taste, narmally lound in wines
enhance the Ilavours by pursing 'Iinish' and, in genera I, the longer
would be normai in wines su ch with high levels of tannin, used lor quality wines that require
your lips and sucking a smali it lasts, the better the wine. Sauvignon Blanc, Riesling,
as sherry and tawny port). A Gewurztraminer, and Muscat. sugar, and flavouring and
amount of air into your mouth. MAKING TASTlNG NOTES time in bottle. Over-mature is a
deep golden colour in a white This takes practice, but it is Austere: A wine that lacks Iruity
Compiling tasting notes is not colouring compounds. euphemism lor past its best.
wine may indicate the wine has something pralessional tasters Ilavours and displays harsh, bitter
necessary, but it does allow you Crisp: Noticeable acidity but in a Oaky: Normally a negative term
been aged in oak, but it can encourage as the presence of tannins and/er high acidity.
to build up a record ol wines positive, relreshing way. Usually to describe when oak Ilavours
also indicate a sweet wine style oxygen amplilies the Ilavours Acidic: Ali wines need acidity
you have enjoyed. This in turn used for white wi nes with elean, dominate other Ilavours in a
or particularly ripe Iruit. experienced. II you are tasting a to keep them balanced, but
will allow you to make more Iresh Ilavours. wine. II the wine is young and
lot of wines in one session, it is too much is e fauit Acidity
inlormed buying decisions in the Dry: No obvious sugar or sweet- good quality, it may lose some
Smell normally sensible to spit out is detected on the sides ol
future. Try to put at least one ness in the wine. Note that very of its oakiness with a lew years
This is, without question, the each wine after noting the the tongue.
comment for each of the various ripe, Iruity flavours and new oak in bottle. Oak Ilavours can be
most important stage ot tasting. Ilavours and neutralize the palate Balanced: A wine with all its
stages in the process, as well as flavours can sometimes give the desirable but only il they are
Smelling wine will vastly improve by eating a cracker or taking a components (mainly aeidity,
a conclusion. This might be a impression ol sweetness, balanced by truit.
your enjoyment and knowledge. sip of water. Here are some alcohol, Iruit, tannins, sugar, and
score or a summary ol your although the wine itsell can still Powerlul: A 'big' wine with high
Firstly, gently sniff the wi ne. further guidelines: extra et) in harmony, with no one
general impressions of the wine. be dry. 'Dried-out' is a term levels of extract and/er alcehol.
given to red wines which have Can be used in a positive or
negative sense.
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