Wine Tasting Rules

Wine Tasting Rules

November 19, 2020 0 By Joan Padilla

At first glance, wine tasting may seem more fun than serious business. However, there are certain rules that you should follow.

Wine Tasting Tips

You should not turn on different wine tasting, unrelated drinks at a time. Better to focus on one topic and gradually broaden your horizons. This way, a large amount of new, but very interesting information will be remembered faster and easier.

Here are some ideas for your first steps into the wine world.

  • varietal wines from one of the international varieties. The idea is to see how the wine tasting drink changes when the grapes are grown in very different climates.
  • wines of the same type or from the same variety, but made using different production processes.
  • sparkling. They are also different, both in varieties of wine tasing and in the production process.
  • The traditional method is the second bottle fermentation method called the “champagne” method.

The “charm” method – the second fermentation takes place in huge vats, and not in bottles, which significantly speeds up and simplifies production, reducing the price. 

For those who are already deepening their knowledge, I would advise you to choose drinks by country or region of winemaking. 

Description of the wine tasting during tasting

Every person has at least once in his life tried to describe the taste of a dish. Perhaps you liked it or completely disappointed you. The task is not difficult, of course, when it is not about exotic dishes of unfamiliar cuisine. We get used to the products of our country and can easily distinguish them in dishes. So it is with wine tasting  we describe aits taste, and subconsciously, familiar associations come to mind first.

The main thing to think about when describing the taste of wines during the tasting is a group of aromas in its bouquet and not specific shades at once. You can understand each other more easily if you first say that the wine has berry, citrus, or woody notes. And then take turns asking which ones: strawberries or raspberries, lemon or grapefruit, coffee or smoke. All participants can feel different notes from one group, and it will be interesting and useful to know the opinion of each.

The very first and most important rule is the presence of optimal conditions. You will be able to objectively evaluate the drink, the bouquet of which will not be changed by external factors. Correct wine tasting is carried out taking into account the following rules:

  • Temperature:
    1. light white and pink (sparkling, quiet, dry and sweet): temperature should not exceed 8-10 ° С;
    2. full-bodied white: 12-13 ° C;
    3. light red: 16 ° C;
    4. full-bodied red: 18-20 ° С.
  • Before tasting, you should not eat spicy, sweet, food with a strong and persistent taste and coffee. As well as the wrong serving temperature, these tastes will change the bouquet not for the better.
  • Don’t smoke.
  • In the room, there should be no strong foreign odors. Obviously, in this case, you will feel them in the glass of wine, instead of its bouquet.
  • For a correct assessment of the color palette, it is desirable to illuminate the room with daylight . The yellowish light from the lamp can change the color of the wine.
  • There is no need to fill the glass completely.

How is the wine tasting

At the first stage of wine tasting, attention is paid to its color. You will need a white sheet of paper. Tilt the glass 45 degrees and analyze the color depth. It is considered deep if nothing, or almost nothing, can be seen through the wine in the glass. If the inscription can be easily read, the color is determined to be pale. In other cases, the color is said to be of medium intensity.

After the color, notice the bouquet and the intensity. If you smell the aroma without bringing the glass close to your nose, then this wine has a high aroma intensity. Cases with a weak aroma are rare, and if they do occur, it is explained either by a too wide glass, a low serving temperature, and in some cases – by the quality of the wine or the characteristics of the grape variety.

And the last is the evaluation of the taste and aftertaste of the wine .

If we talk about the general components of the taste of wine, then at professional tastings they are distinguished:

  • Intensity. The brighter and more distinctly the different notes are felt, the more intense the taste of the drink.
  • The body is a complex concept that refers to how the wine tastes. If it seems to envelop, has a slightly oily texture and the warming effect characteristic of alcohol, it has a full body. A wine that is easy to drink and “refreshes” rather than “warms” will have a medium to light body.
  • Acidity is a very important element for its structure. Acidity is determined by the abundance of salivation after taking a sip or spitting out a portion of the tasting wine.
  • The duration and character of the aftertaste are important quality indicators. Quality wine has a long and pleasant aftertaste, not sour or bitter.

The optimal portion of wine for tasting is 50 ml, which is enough for three sips. Usually, this mark is at the level of the widest part of the glass. This volume allows you to create a first impression of the wine, then let it open up to confirm or correct the notes, and supplement them with new aromas that appear only after it has breathed a little.