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Look at the Wine
Pour a glass of wine into a suitable wine glass. Then take a good look at the wine. Tilt the glass away from you and observe the color of the wine from the rim edges to the middle of the glass (it's helpful to have a white background - either paper, napkin or a white tablecloth). What color is it? Look beyond red, white or blush. If it's a red wine is the color maroon, purple, ruby, garnet, red, brick or even brownish? If it's a white wine is it clear, pale yellow, straw-like, light green, golden, amber or brown in appearance? Is the wine watery or dark, translucent or opaque, dull or brilliant, cloudy or clear? Can you see sediment? Tilt your glass a bit, give it a little swirl - look again, is there sediment, bits of cork or any other floaters? An older red wine will often have more orange tinges on the edges of color than younger red wines. Older white wines are darker, than younger white wines when comparing the same varietal at different ages.
Smell the Wine
Our sense of smell is critical to tasting a glass of wine. As much as 75% of what we perceive as taste, actually comes from our sense of smell. To get a good impression of your wine's aroma, swirl your glass for a solid 10-12 seconds (this helps vaporize some of the wine's alcohol and release more of its natural aromas) and then take a quick whiff to gain a first impression. Stick your nose down into the glass and inhale through your nose. What are your second impressions? Do you smell oak, berry, flowers, vanilla or citrus? A wine's aroma is an excellent indicator of its quality and unique characteristics. Swirl the wine and let the aromas mix and mingle, and sniff again.
Taste and Feel the Wine
Start with a small sip and let it roll around your mouth. There are three stages of taste: attack, evolution and the finish.
- Attack: This is the initial impression that the wine makes on your palate. The Attack is comprised of four elements: alcohol content, tannin levels, acidity and residual sugar. These elements provide the initial sensations on the palate. Ideally these components will be well-balanced; one not being more prominent than the others. These elements contribute to what is called mouth feel; sensations coming mostly through our sense of touch rather than taste; sensations such as intensity and complexity, softness or firmness, lightness or heaviness, crispness or creaminess, sweetness or dryness.
- Evolution: Also called the mid-palate or middle range phase, this is the wine’s secondary impression on the palate. In this phase you will discern the flavor profile of the wine. For red wine you may taste fruit – berry, plum, prune or fig; spice – pepper, clove, cinnamon, or a woody flavor like oak, cedar, or smokiness. For a white wine you may taste apple, pear, tropical or citrus fruits, or the taste may be more floral or consist of honey, butter, herbs or earthiness.
- Finish: The wine's finish or aftertaste is what flavors persist after you swallow and for how long. Did it last several seconds? What was your last flavor impression? Did the taste persist, was it short-lived or was it gone immediately?
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