How to Succesfully Taste Wine

Monday, July 23rd, 2007 at 12:00 am

wine tastingThere are a lot of things to consider in wine tasting and assessment. The first stage is the visual assessment that one makes of the wine. This is so important that it is probably one of the big reasons that makes the taster decide if he or she will go ahead with tasting and assessing the wine. There are a lot of things that could turn off a potential wine taster.

If the wine is cloudy or dirty with different suspended matter or if the color is not at all bright or if the wine does resemble anything of good quality, if there is any sickness at all in the wine, a wine expert may also find different faults in a wine so definitely, the eye is the primary means by which wine is judged and it can easily transmit so much information about the make and quality of the wine just by retrieving visual information about the wine.

Clarity of wine

There are several things that a person must take into consideration once he or she is tasting wine. The first is the clarity of the wine, second is the color, third is the viscosity and last is the effervescence which is only used for semi-sparkling and sparkling wines.

In order to test the appearance of wine, fill the glass a third full, holding it by the stem or foot with one’s thumb and index finger. You should then hold it against the light in order to see its clarity or cleanness. It should also have the ability and characteristic to let light pass through it.

The clearer the wine is, the more stable and healthy it is. In order to get the idea of the correct transparency of the wine, try to look at a printed page through the glass. Wines which are cloudy and seem to be more opaque are not that much of a good sign and therefore a bad thing for wine assessments.

Color of wine

The next step in the process is to take a good look at the wine’s color. Is it a lively type of color or a dull one? Is it intense enough with deep and dark hues or is it pale and bordering on being clear?

One should remember that the shades of red wines vary in color from purplish red to ruby red, garnet red and orange red. Roses may take on the color pink whose hues range from pale, cherry, dark and onion skin pink. White wines on the other hand, may change their tones from paper white to greenish yellow, straw colored, gold or amber.

For the viscosity, simply watch while the wine is being poured in the glass then rotate it slowly against the sides of the glass. The more fluid it is, the lighter it is. If the wine is dense, the higher is its alcohol content.

Conclusion

There are other small nuances that are to be discussed about wine assessment but we will leave you with these for now. The important thing to note is that the wine should be free from impurities and should be more fluid. If you’re able to come across wine which is like that, then enjoy it, drink it and savor it.