The Art and Science of Tasting

Setting the Stage

Before discussing technique, remember that context matters enormously: - Environment: A quiet room reveals more than a noisy restaurant - Time of day: Morning palates are freshest - What you've eaten: Strong flavors linger - Your mood: Stress affects perception - Temperature: Both room and wine matter

The Five S's of Wine Tasting

1. See: Visual examination tells stories - Color intensity: Age and concentration clues - Clarity: Natural wines may be cloudy - Viscosity: "Legs" indicate alcohol/sugar - Bubbles: Size and persistence in sparkling wines

Color evolution: - Red wines: Purple → Ruby → Garnet → Brown - White wines: Pale → Straw → Gold → Amber

2. Swirl: Releasing aromatics - Increases oxygen exposure - Volatilizes aromatic compounds - Creates wine "legs" or "tears" - Start gently to avoid spilling

3. Smell: The most important sense - First sniff: Initial impression - After swirling: Deeper aromas emerge - Different parts of glass: Varying concentrations - Retronasal smell: Through back of throat

Common aroma categories: - Primary: From grapes (fruit, floral, herbal) - Secondary: From fermentation (yeast, dairy) - Tertiary: From aging (oak, oxidation, development)

4. Sip: Engaging the palate - Small amount first - "Chew" the wine - Draw air through it (slurping) - Coat entire mouth

What to assess: - Sweetness: Tip of tongue - Acidity: Sides of tongue, salivation - Tannins: Gum-drying sensation - Alcohol: Warmth in throat - Body: Overall weight - Texture: Smooth, rough, creamy - Length: How long flavors persist

5. Savor (or Spit): The conclusion - Professional tasters spit to stay sharp - Swallowing reveals finish and warmth - Note how wine evolves - Consider overall balance

Building Your Vocabulary

Wine descriptors aren't pretentious—they're communication tools:

Fruit Descriptors: - Red wines: Cherry, raspberry, blackberry, plum, fig - White wines: Apple, pear, peach, citrus, tropical - Development: Fresh → Cooked → Dried → Stewed

Non-Fruit Descriptors: - Floral: Rose, violet, elderflower, jasmine - Herbal: Mint, eucalyptus, thyme, grass - Spice: Pepper, cinnamon, clove, anise - Earth: Mushroom, forest floor, wet leaves - Mineral: Chalk, slate, granite, salt - Other: Leather, tobacco, coffee, chocolate

Developing Your Palate

Comparative Tasting: - Same grape, different regions - Same region, different producers - Same wine, different vintages - Young vs. aged examples

Blind Tasting: - Removes bias - Focuses on wine itself - Humbling but educational - Do with friends for fun

Taking Notes: - Date, wine, context - Initial impressions - How it evolves - Food pairings tried - Personal rating/notes