The S’s of Wine Tasting
Many wine tasters use the S’s to evaluate wines. See, Swirl, Sniff, Sip, and Savor or Summarize. The next two week’s columns will focus on what you can learn about a wine through your sense of vision.
Using a clear wine glass, hold the glass of wine in front of a white background. A napkin or tablecloth works well. What you see will depend on the type of wine, its age, and if it was aged in wood.
The first thing most evaluators look for is clarity. Is the wine brilliantly clear or is there a haze or cloudiness? A haze may mean it is an older wine with a lot of sediment that has been disturbed. This is more common in older reds, decanting can keep sediment from showing up in the glass. If it occurs in a young wine, that is probably a flaw.
Color is evaluated next. In young white wines you should see colors ranging from almost clear, to pale yellow-green, and on to straw yellow. Rieslings, for example, should not be golden yellow. That may indicate poor storage or oxidation. Other wine types such as Chardonnay have a deeper color than Riesling. As white wine ages it goes through some oxidation. Most older whites show a deep yellow or golden color. Ageing a wine in oak barrels will also give the wine a more golden color. Unoaked whites like Sauvignon Blanc, Albarino, and Chenin Blanc should be light in color. Oaked whites including most Chardonnays should have more of a golden color.
Take a close look at your next wine. See what it can tell you.
“The best way to learn about wine is to open bottles.” Anonymous
Many wine tasters use the S’s to evaluate wines. See, Swirl, Sniff, Sip, and Savor or Summarize. The next two week’s columns will focus on what you can learn about a wine through your sense of vision.
Using a clear wine glass, hold the glass of wine in front of a white background. A napkin or tablecloth works well. What you see will depend on the type of wine, its age, and if it was aged in wood.
The first thing most evaluators look for is clarity. Is the wine brilliantly clear or is there a haze or cloudiness? A haze may mean it is an older wine with a lot of sediment that has been disturbed. This is more common in older reds, decanting can keep sediment from showing up in the glass. If it occurs in a young wine, that is probably a flaw.
Color is evaluated next. In young white wines you should see colors ranging from almost clear, to pale yellow-green, and on to straw yellow. Rieslings, for example, should not be golden yellow. That may indicate poor storage or oxidation. Other wine types such as Chardonnay have a deeper color than Riesling. As white wine ages it goes through some oxidation. Most older whites show a deep yellow or golden color. Ageing a wine in oak barrels will also give the wine a more golden color. Unoaked whites like Sauvignon Blanc, Albarino, and Chenin Blanc should be light in color. Oaked whites including most Chardonnays should have more of a golden color.
Take a close look at your next wine. See what it can tell you.
“The best way to learn about wine is to open bottles.” Anonymous
The S’s of Wine Tasting
Part 2
See, Swirl, Sniff, Sip, Savor or Summarize are the S’s of wine tasting. The previous column addressed looking at white wines, this week we’ll examine red wine.
Again, always use a clear wine glass and look through your red wine against a white background. The color of most red wines varies from a deep black purple to purple, ruby, red, brick red, red-brown, and brown. The color depends on the type and age of the wine. As wine ages it may go from its original color to the red-brown. That usually indicates a mature wine.
Wines such as Petite Syrah, Syrah and Cabernet usually are purple in their youth. Other wines such as Pinot Noir and Nebbiolo based wines are lighter in color. So, if the wine in your glass is deep purple, you can make some assumptions as to its age and type.
Much has been written about the “legs” of a wine. After a wine has been swirled, the liquid will settle back to the bottom of the glass. A transparent film will appear on the inside of the glass showing irregular “legs” or “tears”. This is not an indication of quality. The thickness of these legs and the speed at which they fall is related to the alcohol content. “Great Legs” are an indicator that the wine is probably full bodied.
By looking carefully at your red wine, you can get some visual clues about the type, body and age of your wine. Cheers!
“Water separates the people of the world, wine unites them.”
Anonymous
Part 2
See, Swirl, Sniff, Sip, Savor or Summarize are the S’s of wine tasting. The previous column addressed looking at white wines, this week we’ll examine red wine.
Again, always use a clear wine glass and look through your red wine against a white background. The color of most red wines varies from a deep black purple to purple, ruby, red, brick red, red-brown, and brown. The color depends on the type and age of the wine. As wine ages it may go from its original color to the red-brown. That usually indicates a mature wine.
Wines such as Petite Syrah, Syrah and Cabernet usually are purple in their youth. Other wines such as Pinot Noir and Nebbiolo based wines are lighter in color. So, if the wine in your glass is deep purple, you can make some assumptions as to its age and type.
Much has been written about the “legs” of a wine. After a wine has been swirled, the liquid will settle back to the bottom of the glass. A transparent film will appear on the inside of the glass showing irregular “legs” or “tears”. This is not an indication of quality. The thickness of these legs and the speed at which they fall is related to the alcohol content. “Great Legs” are an indicator that the wine is probably full bodied.
By looking carefully at your red wine, you can get some visual clues about the type, body and age of your wine. Cheers!
“Water separates the people of the world, wine unites them.”
Anonymous
The S’s of Wine Tasting
Part 3
See, Swirl, Sniff, Sip, Savor or Summarize are the S’s of wine tasting. The previous 2 columns focused on looking at wine, this week we’ll discuss the Swirl and Smell.
Swirling the wine in your glass helps release the wine’s aromas. You want to get the wine moving so that it climbs almost to the rim. (Practice by resting the base of the glass on a table) After swirling, the wine will have left a thin sheet of liquid on the glass that evaporates quickly. The aromas will now be intensified.
This is the time to sniff. Put your nose into the glass and take a good sniff. Wait, swirl and sniff once more. Many tasters will do this at least 3 times.
Most people can identify over 2,000 different smells, far more than they can taste. This is why sniffing can give you so much information. First, tasters look for flaws such as corkiness, oxidation, etc. Then they move on to pinpointing the wine’s characteristics. Pear, apple, and vanilla smells suggest Chardonnay. Black currant, plum, and blackberry suggest Cabernet Sauvignon. A complex wine may give off different aromas every time you sniff, as well as several scents at one time.
With practice, swirling and sniffing can enhance your enjoyment of each glass. As you build up a library of aromas in your memory, you will find it easier to identify a wine just by its smell.
Part 3
See, Swirl, Sniff, Sip, Savor or Summarize are the S’s of wine tasting. The previous 2 columns focused on looking at wine, this week we’ll discuss the Swirl and Smell.
Swirling the wine in your glass helps release the wine’s aromas. You want to get the wine moving so that it climbs almost to the rim. (Practice by resting the base of the glass on a table) After swirling, the wine will have left a thin sheet of liquid on the glass that evaporates quickly. The aromas will now be intensified.
This is the time to sniff. Put your nose into the glass and take a good sniff. Wait, swirl and sniff once more. Many tasters will do this at least 3 times.
Most people can identify over 2,000 different smells, far more than they can taste. This is why sniffing can give you so much information. First, tasters look for flaws such as corkiness, oxidation, etc. Then they move on to pinpointing the wine’s characteristics. Pear, apple, and vanilla smells suggest Chardonnay. Black currant, plum, and blackberry suggest Cabernet Sauvignon. A complex wine may give off different aromas every time you sniff, as well as several scents at one time.
With practice, swirling and sniffing can enhance your enjoyment of each glass. As you build up a library of aromas in your memory, you will find it easier to identify a wine just by its smell.
The S’s of Wine Tasting
Part 4
See, Swirl, Sniff, Sip, Savor or Summarize are the S’s of wine. This week’s column will focus on Sip and Savor.
To truly appreciate the taste of wine, start by sipping a small amount. Don’t swallow immediately. Swish the wine around until it comes into contact with all parts of your tongue and mouth. Some tasters even “chew” the wine, sloshing it around to get as much information as possible. Now, it is time to swallow and appreciate the “finish” or aftertaste. A complex wine can linger on your palate for quite some time.
Take another sip and try to savor or summarize what you are tasting. Tasters look for a balance of these components:
Body- light, medium, or full (think of skim milk or cream) Acidity- gives the wine crispness and freshness (whites usually are higher in acid than red)
Sweetness- some wines have residual sugar, if no sugar is left the wine is dry Fruitiness- intensity depends on grape variety, growing conditions, and winemaking techniques
Tannin- produces a drying sensation; too much tannin in a wine can coat the mouth and block the fruit (Reds are more apt to have higher tannin levels than whites)
After tasting, first decide if you like the wine. Is the acidity enough to keep it refreshing or is it too tart? Is it too sweet or dry for your taste? Is there enough fruit to make it interesting or is it a “fruit bomb?” If it has tannin, does the tannin mask the fruit?
We all have different preferences as to the styles of wine we like. Remember that the definition of a good wine is one that you enjoy. Keep experimenting, and you will find a style that is right for you.
Part 4
See, Swirl, Sniff, Sip, Savor or Summarize are the S’s of wine. This week’s column will focus on Sip and Savor.
To truly appreciate the taste of wine, start by sipping a small amount. Don’t swallow immediately. Swish the wine around until it comes into contact with all parts of your tongue and mouth. Some tasters even “chew” the wine, sloshing it around to get as much information as possible. Now, it is time to swallow and appreciate the “finish” or aftertaste. A complex wine can linger on your palate for quite some time.
Take another sip and try to savor or summarize what you are tasting. Tasters look for a balance of these components:
Body- light, medium, or full (think of skim milk or cream) Acidity- gives the wine crispness and freshness (whites usually are higher in acid than red)
Sweetness- some wines have residual sugar, if no sugar is left the wine is dry Fruitiness- intensity depends on grape variety, growing conditions, and winemaking techniques
Tannin- produces a drying sensation; too much tannin in a wine can coat the mouth and block the fruit (Reds are more apt to have higher tannin levels than whites)
After tasting, first decide if you like the wine. Is the acidity enough to keep it refreshing or is it too tart? Is it too sweet or dry for your taste? Is there enough fruit to make it interesting or is it a “fruit bomb?” If it has tannin, does the tannin mask the fruit?
We all have different preferences as to the styles of wine we like. Remember that the definition of a good wine is one that you enjoy. Keep experimenting, and you will find a style that is right for you.