Tasting a wine is first and foremost a pleasure, to which all five senses contribute, a complete, engaging sensory experience: the sound of the wine settling on the bottom of the glass, the aromas, the consistency, the colors and of course, the flavor. However, it is a rather complex operation, which requires knowledge and above all, a lot of practice. However, we can all learn the basic principles to follow, so here is the ABC of tasting, four steps to enjoy a wine in the comfort of your own home (without necessarily being an expert).
Step 1: Preliminary operations
The first thing to do, obviously, is to open the bottle. We can already take a quick sniff to start getting an idea of what we are about to taste; at this stage, we can notice the presence of anomalies in the wine, for example:
– a damp smell, similar to that of wet cardboard is not a good sign; it is a typical smell of wines that are no longer drinkable, contaminated by molds that have developed in the cork.
– a sulfurous smell, reminiscent of burnt matches; the cause is to be found in the bottling phase. Often, it is nothing to worry about and after a while, the smell should disappear on its own, once the wine has oxygenated sufficiently.
– a hint of vinegar or vaguely reminiscent of the smell of nail polish, indicates excessive acidity.
– the smell of yeast, is due to the presence of yeasts, brettanomyces (called “Brett”). This smell can be excessive, so much so that it overwhelms all the other aromas. Although the presence of brettanomyces is generally considered a defect due to an error in the production process, some winemakers consider the presence of a minimal part of these yeasts to be positive, so much so that they use them to give the wine greater character.
At this point, make sure you have chosen the right glass for the wine you are about to drink. Generally speaking, well-aged red wines require larger glasses with a wider mouth, to allow us to capture every nuance of its aromas. A young and aromatic wine, on the other hand, will need a smaller mouth, capable of conveying the aromas towards the nose without dispersion. Whatever glass you choose, remember to hold the glass by the stem, so you avoid warming the wine with the heat of your hands.
Pour the wine without exaggerating: the right amount is about 1/4 of a glass.
Step 2: Observe
The first real step in tasting is visual analysis: we note the clarity, the intensity of the color, the saturation. These parameters can help us identify the age of a wine (but not necessarily the quality). In fact, we know that:
– red wines tend to lose color over time and accumulate a dark sediment on the bottom;
– white wines darken over time until they become brown (and undrinkable!).
A glass of wine with clearly visible “tears” on the edge
Gently tap the glass to move the wine inside and focus on the edges, identifying the differences in tone compared to the center of the glass. To best capture the colors, it is recommended to observe the wine on a white and uniform background, such as a wall. Fundamental: a quality wine cannot be cloudy at all, make sure it is clear.
From sight, in addition to the color, we can obtain a clue about the consistency and viscosity of the wine. If we gently swirl the liquid in the glass we can notice the presence or absence of the arches or tears of wine that form on the edge of the glass. The more arches there are, the more viscous and alcoholic the wine will be. The presence of glycerol also affects the consistency in the same way, giving the wine greater viscosity and softness. (see passito wines).
Step 3: Smell
Swirling the glass increases the surface of the wine in direct contact with the air: in addition to allowing greater oxygenation of the wine, this also causes the release of a greater quantity of aromas that are thus able to reach the nose. It is therefore time to put the sense of smell into action again. We smell while keeping the nose at a distance of about 2-3 cm from the glass and inhale trying to capture fruity, spicy, floral and mineral aromas. We repeat the operation, this time slightly inserting the tip of the nose into the glass. Both in this step and during the tasting, we will be able to distinguish three types of aromas:
– primary, these are fruity aromas, predominant and depend on the grapes used; they therefore help us to distinguish one variety from another.
– secondary, less evident than the primary aromas, derive from the production process and are usually spicy, woody; if the wine has undergone malolactic fermentation, these can also give the wine a slight
nutty and buttery scent.
– tertiary, are aromas that come from the aging process. If the aging takes place in oak barrels, oxidation will give the wine aromas similar to coffee for example, or caramel (in addition to the secondary aromas deriving from the wood such as coconut, vanilla, leather).
Step 4: Time to taste
At this point we can move on to analyze the taste and tactile sensations left in the mouth by the wine. Let’s take a small sip and let the wine come into contact with all the taste buds. What is the consistency like? What are the initial flavors?
Let’s inhale with the mouth, keeping the lips almost closed and exhale through the nose: in this way the aromas will reach the retronasal cavity and we will be able to perceive them better. Let’s mentally note all the sensations perceived in this phase and take another sip of wine, this time trying to incorporate a little air as well. We will notice aromas and scents that we had not identified before. In fact, flavors and smells arrive in waves and our senses will only be able to perceive secondary aromas once they have calibrated and become accustomed to the wine we are tasting.
Are we able to perceive the same aromas that we previously perceived with our sense of smell? Which are the fruity aromas? The spicy ones? How sweet is it? And sour? Is there a particular aroma that prevails over all the others or is the taste balanced? These are the questions we must answer.
The aftertaste is also important. A good wine has an aftertaste that lingers in the mouth for more than a minute.
The more or less high presence of tannins, on the other hand, will contribute to making us feel that astringent sensation typical of many red wines, as well as pleasantly drying the mouth (tannins interact with the proteins contained in saliva).
Conclusion
We have finished our tasting, it is time to take stock. After having analyzed every sensory aspect, can we say that the wine has met our expectations? But above all, did we like it?
And now we leave you with one last piece of advice:
Wine needs to breathe, so don’t drink it immediately. Some wines in particular need a rather long oxygenation, so don’t rush and let the bouquet fully unfold…and if you have a decanter, use it!
See you soon! And if we’ve left something out or made a mistake, comment!
