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WINE TASTING

Learning the ropes of wine tasting subtleties

INTRODUCTION VISUAL SENSE SENSE OF SMELL SENSE OF TASTE THE ART OF SERVICE

 

SENSE OF TASTE

This sense will enable to wonder about the possible compatibility between the nose and the mouth.

Since flavours are caught on different areas of the tongue, the wine has to be runned on its whole surface (to chew the wine).

 Sweet flavour is the first one, which is revealed as it is caught by the tip of the tongue.

 Salty flavour, to which one the sides of the tongue are very sensitive, is barely revealed in the wine.

 Sour flavour is sensed by the lateral taste buds of the tongue. If it is too important, it makes the mouth salivating but if it is too low, it reveals a flaccid wine.

 Bitter flavour (astringent) appears on the posterior part of the tongue : this is the most persistent flavour, which blends in the course of time.

The taste of the wine results from the combination of these four flavours: a high-potency emits a sweet taste; acidity depends to a great extent on the climate (it is for instance weak in hot areas) and on the age of the wine. Bitterness is revealed by the tannin, which dry out the mouth.

The body of the wine may now be appraised, according to its consistency in the mouth. If the wine presents a slight emanation of gas, it is said to be pearling. This means that it was bottled in while it was young, quickly after the end of the fermentation process.

The jargon referring to wine tasting enables to describe every component in its declensions.

Alcohol content : slight, thin, ample, generous, winy, heady.
Acidity : flat, flaccid, supple, fresh, vivid, nervous, tangy.
Sugars : for still wines : dry, half-dry, sweet, mellow, syrupy. To make a comparison, note, for instance, that, in France, a dry wine contents less than four grams of sugar per liter.

A half-dry wine : from 4 to 12 grams
A sweet wine : from 12 to 30 grams
A mellow wine : from 30 to 45 grams
A syrupy wine : more than 45 grams

A sparkling wine will be described as being extra-brut, brut, dry, extra dry, half-dry or dry.

Wines with astringent finish (only for red wines) : lively, round, robust, tannic, astringent.

All these characteristics describe the body of the wine. They have to be appreciated at the same time and the balance reached will be a proof of quality. It takes time for the complex aromas of a great wine to extend. They must have reached their peak when tannins have became more supple. This is what partly determines the price of a great bottle of red wine. Acidity will have to be blended when the white wine reveals its bouquet. Therefore, we talk about Vedel's triangle.


Retro-olfaction method : the aim is to form a hole in its mouth and to inhale air throughout the wine so as to reveal its aromas. Then exhale using the nose to sense the subtleties of the bouquet.

You are now able to define the technical qualities of a wine. But wine tasting experience has to remain, above all, a pleasure to enjoy.
Alcohol abuse is detrimental to one's health, drink with moderation

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