Between wine tastings, how to clean your mouth. How to evaluate the taste of wine: tasting rules. Features of tasting wines and spirits

Good wine is like music. Unfortunately, not everyone can appreciate the taste and aroma of wine. Fortunately, you don’t have to be a professional taster to understand wines.

We bring to your attention six rules that will help you feel the music of wines more clearly. And also six exercises that will help improve your tasting skills.

Rule one: body

What is the “body” of wine?

The “body” of a wine is one of its main characteristics; it is important in determining whether the wine matches the food. It's not taste or aroma. The “body” of a wine is more of a feeling of how “heavy” the wine is and how full of flavor it is.

The “weight” of a wine depends on its viscosity, density and stringiness, and these indicators, in turn, depend on the amount of alcohol and sugar in the wine. Remember alcoholic drinks in the mouth they feel thicker and denser than ordinary water. Alcohol content is the leading criterion for determining the “body” of a wine.

The easiest way to “weigh” a wine is to look at the label, which shows the percentage of alcohol content. A medium-bodied wine contains approximately 13.5% alcohol, so wines with a strength of less than 13% can be considered light, and wines with a strength of more than 14% can be considered heavy.

“Body” is important when selecting wine for a particular dish. The taste perception of products is similar to the perception of the wine “body”, therefore there are simple rules: the lighter the dish, the lighter the wine. And vice versa: the more fatty and high-calorie the food, the more full-tasting, that is, with a higher alcohol content, the wine should be.

Exercise one: determining the “body” of the wine

Equipment:

4 glasses;
60 ml skim milk;
60 ml 2% milk;
60 ml 3.25% milk (whole);
60 ml cream.

Take one sip of skim milk, then 2% fat milk, whole milk, and finally cream. Don’t swallow right away, try to feel the structure of each product, listen to your feelings. You will notice that skim milk is almost invisible, while the density of cream is immediately felt. It’s the same with wine: the “body” of light wines with a low alcohol content is barely perceptible, while the “body” of wines with a high alcohol and sugar content, on the contrary, is dense and heavy.

Gradation of white wines by body (from lightest to heaviest):

Northern Italian Pinot Grigio: 2011 Tiefenbrunner;
New Zealand Sauvignon Blanc: 2011 Kim Crawford Marlborough;
White Burgundy: 2010 Domaine Faiveley Bourgogne Blanc;
Barrel-fermented Chardonnay: 2010 Rodney Strong Sonoma County.

Gradation of red wines by body:

Valpolicella: 2011 Tedeschi Lucchine;
California Pinot Noir: 2010 Dutton Goldfield Azaya Ranch Vineyard;
Chianti Classico: 2009 La Maialina;
Zinfandel: 2010 Ridge East Bench.

Rule two: tannins

What are tannins?

Tannins are phenolic substances found in the vines, grains and skins of grapes. They protect plants from harmful effects environment, and wine - from oxidation. It is tannins that largely determine such characteristics of wine (especially red) as taste, aroma and aging.

Tannins cause dry mouth, which can be mildly pleasant (harmonious wine) or harsh, astringent. In this regard, it is common to say that tannins create the texture of wine: from “hard” to “velvety”.

When it comes to wine and food pairings, high tannin wines go well with meat dishes: The tanning effect of tannins “suppresses” fats, and they, in turn, soften the perception of tannins. Moreover, the more fibrous the meat has (game or grilled beef), the more tart the wine it requires.

Exercise two: determining tannin

Equipment:

3 glasses;
3 bags of black tea;
boiling water;
stopwatch.

Pour 250 ml hot water into each of the mugs, place 1 tea bag in them and start the stopwatch. After 2 minutes, remove tea bag from the first mug, after 4 minutes - from the second and, finally, after 8 minutes from the third. Let the tea cool.

The longer you brew the tea, the stronger it is, and the stronger it is, the more astringent it feels in your mouth. Similarly with wine: the higher the tannin concentration, the more tart the wine.

Gradation of wines by tannin:

Beaujolais: 2010 Potel Aviron Côte de Brouilly;
California Merlot: 2009 Simi Sonoma County Merlot;
Bordeaux: 2010 Château Bellevue Bordeaux Superior.

Rule three: acidity

What is acidity?

Acidity is one of the main features of wine, its essence. Grapes contain tartar, apple and citric acids In addition, other acids (lactic, acetic) are released during the winemaking process. All of them create that feeling of freshness, which is commonly called acidity.

The acidity of wine depends on the grape variety, climate and soil where it was grown. The sweeter the grapes (more mature), the lower the acidity level. Therefore, grapes grown in colder areas produce high-acid wine. There are three levels of acidity: low, medium and high.

You can feel the acidity with your tongue - the taste buds located on it (especially on the sides) create a feeling of sourness, bitterness and sometimes even a slight tingling sensation. Acidity stimulates salivation and whets the appetite, the main thing is to choose the right wine for dinner.

To do this, remember that, firstly, the acidity of wine balances fats, and secondly, it blocks salt. Simply put, the fattier the dish, the more acidic the wine should be, and the saltier the dish, the less acidic it feels.

Exercise three: determining acidity

Equipment:

5 glasses;
water;
1 orange;
1 grapefruit;
1 lemon;
1 lime.

Pour water into the first glass; in the second - freshly squeezed orange juice; in the third - grapefruit; in the fourth - lemon; and the fifth - lime juice. First, take a sip of water, then add orange juice, then grapefruit juice, etc. to the glass of water. You will see the acidity increase and eventually reach a point where it becomes too sour. Acidity provides vigor and spiciness of wine; the refreshing properties of wine depend on its level.

Gradation of wines by acidity:

Marsanne: 2011 Cupé;
Sauvignon Blanc: 2011 Brander Santa Ynez Valley;
Muscadet: 2011 Michel Delhommeau Cuvée St. Vincent.

Rule four: sweetness

Why does wine need sweetness?

Grapes contain sugar, which turns into alcohol during fermentation. When this happens completely, that is, all the sugar is converted into alcohol, the sweetness of the wine is not felt and it is called “dry”, that is, unsweetened. If the sweetness is slightly present, the wine is considered “semi-dry”, and if it is pronounced, it is considered “dessert”.

Sweetness is a taste characteristic of wine, the first thing we feel when taking a sip of this drink, the degree of sweetness. In addition, as already mentioned, the “body” of the wine depends on the sweetness.

Exercise four: determining sweetness

Equipment:

glass of water;
2 lemons;
1 cup of sugar.

Squeeze lemon juice into water. Stir. Then add 1 teaspoon of sugar to the glass, taking a small sip after each time. Continue until the drink is balanced in terms of sweetness and acidity. This way you will learn to determine the level of residual sugar in wine and see that increased acidity can “mask” sweetness.

Gradation of wines from “dry” to “sweet”:

Dry Riesling: 2010 Robert Weil Kiedrich Turmberg Trocken;
Off-dry Riesling: 2011 Hexamer Kabinett;
Sweet Riesling: 2010 Kerpen Wehlener Sonnenuhr Auslese.

Rule five: aroma

What determines the aroma of wine?

From the conditions of fermentation and aging, that is, from what type of grape, in what soil it is grown, how much sun and moisture it receives, as well as how the wine is made and stored.

Describing and defining the aroma of wine is very difficult. The perception of smells is more individual than tastes, and therefore the bouquet of the same wine can be described in different ways. But here too there are certain rules: you need to shake the glass slightly so that the wine “slides” in a circle along the walls and thereby mixes with the air, then bring it to your nose and inhale. Additionally, network with sommeliers and liquor store clerks to increase your lexicon and be able to describe even “wine with a very long nose.”

Exercise five: determining the aroma

Equipment:

Chinese plum;
mushrooms;
bacon;
sage;
raspberries;
black currant leaves;
lime zest;
orange blossom.

The exercise must be performed with eyes closed. Have someone place mushrooms, raspberries, sage, and other “flavorings” in front of you in random order and try to identify each one by smell.

Gradation of wines by aromas:

Floral (has the scent of flowers - jasmine, lily, orange and others)

Loire Cabernet Franc: 2011 Chais St. Laurent Chinon (sage);
Moscato d’Asti: 2011 Bera (orange-blossom water);
Australian Riesling: 2011 Rolf Binder Highness Riesling (lime zest);
Gewürztraminer: 2010 Lucien Albrecht Réserve (lychee);

Fruity (with pronounced fruit aroma)

Zinfandel: 2010 Foxglove (raspberry);
California Cabernet blend: 2009 Justin Isosceles (cassis);

Spicy (having a strong, persistent smell)

Red Burgundy: 2009 Pierre Morey Monthelie (mushroom);
Côte Rôtie: 2007 E. Guigal Brune et Blonde de Guigal (bacon);
German Riesling: 2011 Christoffel Erdener Treppchen Kabinett (rock);
Left Bank Bordeaux: 2008 Château Malartic-Lagravière (pencil shavings).

Rule six: oak

What is barrique?

Barrique is a barrel in which wine is aged. In accordance with this, barrique as a process is the transfer of its substances to wine by wood. Commonly used oak barrels, oak can be used to control the taste, texture and aroma of wine. Thus, wine can, like a genie from a lamp, release aromas of vanilla, toasted bread, coffee, cloves, tobacco and others from specially burned oak.

Oak wood is quite porous - the wine evaporates little by little. An oak barrique can “drink” up to 11 liters of wine.

Exercise six: determining barrick consistency

Equipment:

dry breakfast (cereals or rings);
marshmallows;
shashlik.

Grind the flakes into dust. Take in their scent. You'll find common notes with white wines like Chablis: 2011 Jean-Marc Brocard Domaine Sainte Claire, White Burgundy: 2010 Joseph Drouhin Meursault and California Chardonnay: 2010 La Crema Sonoma Coast Chardonnay.

Then fry the meat and marshmallows over an open fire (lightly so as not to burn) - you will understand what a barrique of Sicilian Frappato wines is: 2011 Tami, Chianti Classico: 2009 Rocca delle Macìe and Napa Cabernet Sauvignon: 2009 Groth.

(via, illustrations by Julia Rothman)

To correctly assess the quality of wine and its characteristics, you will need to “turn on” to the maximum those sense organs that are responsible for the perception of smell, taste and appearance- nose, mouth (tongue) and eyes.

Aroma is the most important thing in wine. Therefore, in order to avoid foreign odors, the tasting glass must be perfectly clean.

Wine is poured into a glass, holding the bottle by its base. According to wine etiquette, after uncorking a bottle, the pourer should start with himself to “dump” any crumbs from the cork into his glass. Next, the wine is poured into the glasses of those present. In this case, the glass must be held by the stem and filled one third with wine.

Appearance of wine

Wine poured into a glass is judged primarily by its appearance: color and transparency. These characteristics can tell an experienced taster a lot about the quality and origin of the wine.

The color of wine is usually studied in this way: take a glass and hold it up to a white background. Look at the drink: how clear it is and how deep its color is. Red wine may contain sediment. No wine (neither white nor red) should be cloudy!

This pattern is interesting: the older the wine, the paler its color. For example, young red wine has a lilac, dark purple hue. Wine “with age” will no longer be so dark: it will lighten and become more brick-like (the reason is prolonged contact with the oxygen remaining in the bottle, which starts the oxidation process).

Also, the color of the wine depends on the grape variety and the place where it grows (southern grapes give a brighter and richer color of wine than northern ones). As white wine ages, the color deepens and acquires an amber hue.

In sparkling wine, the quality of the bubbles and the stability of the foam are also assessed. A wine is considered worthy if its bubbles are small and last a long time. The best sign is if they appear from the center of the bottom of the glass like a thin pearl thread, forming an openwork foam.

Once you are sure that the color of the wine suits you, lightly swirl the glass and watch how the wine flows down the walls. If it's fast, it's a sign that the wine is light and has low alcohol content. If it takes a long time, be prepared for the wine to be stronger or sweeter.

Wine aroma

For this stage of tasting, you will have to use your sense of smell to the maximum in order to make out all the subtle shades of the wine bouquet. Shake the glass of wine a little (so the aroma will begin to open up better) and inhale its aroma.

Wine can absorb three types of odors. The first is the aroma of the grapes themselves. The second smell is released as a result of fermentation. The third aroma is the aroma that a wine acquires during aging in a barrel or bottle. Therefore, young wine is characterized by a simple, fruity aroma, while aged wine will have a more complex bouquet.

Try to understand what notes this fragrance consists of. Grass, fruits, flowers, oak bark?

Taste of wine

After assessing the wine's appearance and aroma, it's time to taste it.

It doesn’t hurt to know the fact that our tongue has four zones whose receptors perceive different tastes (sweet, sour, bitter and salty). Therefore, in order to experience all the richness of taste, you need to “roll” a sip of wine in your mouth - this way all taste zones will be “turned on”.

Don't rush to swallow the wine. First, smack it, and also draw in some air through your mouth (pursing your lips into a “tube”) and exhale through your nose. These manipulations will make it possible to better reveal the taste of the wine.

Now try to understand the taste of wine. Note that it will change in your mouth. The wine can be heavy or light, with a simple or complex bouquet.

It is also important to understand whether it suits the dishes you have chosen. To make it easier for you to navigate, read the note “Snacks with wine: exquisite harmony.”

After swallowing the wine and recognizing its taste, pay attention to the remaining aftertaste. High-quality wine will never leave an alcoholic aftertaste. The aftertaste should be pleasant and long - this is a sign of a good wine.

This concludes the tasting. Choose the wine you like best and have fun.

Here you will understand what good and bad wine means, and you will begin to get used to the good. There is no need to send the wine back with the waiter unless you like the taste. It is better to send back the wine whose smell did not seem quite right to you, or the wine which, in your opinion, has completely worn out.

Step #1. Rate his appearance

The first thing a professional wine taster does is check its color. The way a wine looks can say a lot about its quality and origin.
First of all, you need to evaluate the color of the wine in contrast with the white background (a tablecloth on the table or a napkin will do for this). Tilt your glass slightly and notice the color of the wine and its depth.

Most unaged red wines appear dark purple. As the wine ages, its color loses depth and becomes paler. The color of a wine can also tell you a little about the grapes used to create it. For example, the color of Pinot Noir wine will be the palest.

Examination colors will suit and in the case of white wines, the color of which becomes deeper over time. Additionally, white wines from countries with cooler climates do not sparkle as much as wines created in countries with warmer climates.

After checking the color of the wine, shake the glass a little and watch how the wine flows down the walls. They say that the longer the wine flows down the glass, the better the quality of the wine. In fact, these are fictions. This viscous residue is merely an indicator of the alcohol content. The longer the wine flows down the walls, the more alcohol it contains.

Step #2. Rate the aroma

When tasting wine, you need to evaluate its smell, or the bouquet of the wine. Shake the glass of wine again to release its scent into the air. Since the wine is still in the glass, feel free to stick your nose into the glass and inhale.

Think about the smell from the glass: young wines have a fruity aroma (notice the smell of raspberries or citrus, for example), older wines have a complex aroma (including the smell of oak bark or grass).

Step #3. Pay attention to the taste

Once you (finally!) start tasting wine, you need to know that all the slightest flavor nuances of the wine can be felt on the tongue. You will be able to better appreciate the taste if you hold it in your mouth for a while, paying special attention to how it feels and tastes in the back of your throat.

When tasting, smack the wine a little to fully appreciate its taste. This does not mean that you need to throw your head back and gargle with it like a 6-year-old boy, you just need to smack your lips a little, and then the wine will find its way on its own.

Once the wine is in your mouth, think about the weight and shape of the wine: is it rich and heavy or light and thin?
Think about the flavors you notice and ask yourself if this bottle will go well with the food you eat. If the main course is steak and the wine is light and fruity, then you need to find a different wine.

Think about how the taste of wine changes in your mouth. Once a wine is opened, it takes a few moments to release its full range of flavor sensations, and the same thing happens in your mouth.

Step #4. Evaluate the aftertaste of the wine

Aftertaste is the feeling you are left with after you finally take a sip of wine. And it can be very different from the taste that you felt on your palate.

What you need to pay attention to is the taste of the alcohol (which you shouldn't taste) and the length of time the taste of the wine stays in your mouth. This is called aftertaste.
The taste of some wines can last longer than one minute. Assess the balance of the wine. Are there any dominant flavors or does the wine have a clear and defined taste?
In short, the longer the finish, the better the wine.

Wine is a refined and sophisticated drink. But in order to choose a truly high-quality and useful product in all the diversity presented, you need to know some tasting secrets. And you don’t have to be a professional sommelier to do this.

Here are a few simple tips from the League of Sommeliers, how to correctly determine the taste and quality of this wonderful drink:

choosing the right glass. Yes, indeed, the glass in this process has great importance. The “wrong” glassware prevents the flavor and aroma of the wine from developing. A classic tulip-shaped wine glass is best suited for wine tasting. It must be clean and dry;
position of the glass during tasting. You need to hold the glass by the stem, and not by the sides, because your body temperature can affect the temperature of the wine and thereby distort its taste and aroma properties;
for tasting, the glass should be one-third full; it is advisable to remove the cork before filling and let the wine sit for a while so that the drink has the opportunity to reveal all its advantages;
We evaluate the wine visually: aged wines have rich colors without streaks or clouding, and a cloudy brown tint can indicate spoilage of the wine. If you gently shake wine in a glass, it will leave stains on the walls, which are called wine legs. The longer the stems remain on the walls of the glass, the better the product;
Unlike young wines, which have a monosyllabic aroma, aged wines are characterized by a rich and complex aroma. Sommeliers identify three main aromatic notes of a good wine: floral, fruity and spicy. Each of them, in turn, has its own bouquet;
It is also important what aftertaste the wine leaves. If the taste disappears quickly, we are dealing with a low quality wine. But it is important to remember that if you feel the acidity or astringency of the wine for a long time, this is also not a good sign.

Where can you learn wine tasting?

We have listed just a few basic wine tasting techniques. In fact, there are many more of them. For professional sommeliers who want to improve their skills, for those who want to become a sommelier, as well as for everyone, the League of Sommeliers offers a certified wine tasting instructor. After completing the program, you will not only learn to determine the properties and quality of wine, but also learn a lot of interesting things about the varieties of this drink and learn how to serve it correctly.

It is very interesting to learn how to taste wine correctly. After all, this is a rather sensitive and complex procedure, despite all the “imaginary” ease of this activity. And here, perhaps, a certain skill and even talent is necessary. However, the lesson becomes quite clear if you spend a little time studying theoretical foundations and acquire practical skills.

Wine tasting is carried out to identify the main parameters of the drink: grape variety, aging, aroma and taste.

Tasting is a Latin term that means “to taste.” If we look at wines, and there are a lot of them, we can highlight the main characteristics for them. Thus, they differ in the following main parameters: grape variety, aging, aroma, taste. Actually, in order to determine how good the proposed drink is, you need to taste it. This task is handled quite easily by real professionals. Beginners and wine lovers should familiarize themselves with how to taste wine correctly.

Important details of the procedure

Tasting is carried out in spacious, bright rooms, where there is no unnecessary furniture.

If you approach wine tasting professionally, you will have to take into account many different subtleties. First of all, you need to consider what criteria are used to select a room for such events. The choice should fall on a hall (space) with a fairly large area so that those present feel free and comfortable in it. It is best to have the room lit sun rays, or lamps that give the feeling of daylight.

The room should be as bright as possible so that bright and colorful colors do not interfere with the tasting. The hall should be ventilated in advance, and the humidity in it should be about 70%, the air temperature should be from 17°C to 20°C. Be sure to ensure that the possibility of penetration of foreign odors is prevented: food, medicines, perfumes, flowers, smoke and others.

You need to make sure that there is no unnecessary furniture in the room, and that everything necessary is in light, pleasant colors. Necessary furniture means tables covered with white tablecloths. Wine samples are placed on them.

The only dishes you will need are glasses and special vessels. They take the choice of glasses very seriously. The material from which they are made is glass (crystal).

It should be transparent, without edges, patterns, etc. Only a tulip-shaped glass is allowed during the tasting process.

The glass should be widened at the bottom and narrow towards the end. It is this form that helps to reveal the aroma of wine most fully. It is worth making sure that the glasses are perfectly clean and free of any marks, moisture or foreign odors (for example, detergent).

The wine tasting glass must be crystal and tulip-shaped, with a volume of 200 ml.

The volume of the glass is about 200 ml, but it only costs 1/3 to fill it. A prerequisite is that the glass has a stem (its length is 8-10 cm), which will allow you to properly hold the wine during tasting. This allows the taster to place his hand as far as possible from the liquid, without allowing it to heat up due to the person’s body temperature.

During professional tastings, participants have to try dozens of samples, so special vessels are placed on the tables into which they can spit wine. There may also be glasses with plain clean water for rinsing the mouth and plates with white bread, which helps get rid of the taste of the previous wine.

It is best to conduct the tasting from 10 a.m. so that the participants are not tired. Those who are in good health and mood should take part in such an event in order to avoid receiving a biased assessment.

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How is the procedure performed?

For tasters, the purpose of the event is to evaluate the appearance of the drink, its aroma, taste and texture. To learn how to taste wine correctly, it is worth remembering that there is a precise sequence in which the necessary receptors are activated. First the visual (evaluation with the eyes), then the sense of smell, and only then the sense of touch (mouth). At professional tastings there is a certain order of wines that are evaluated:

The tasting starts with white wine, followed by rose, red, and so on.

white wine, rose;
red, dry;
sweet, young;
seasoned.

According to the taste characteristics, the taster moves from simple to complex, from light to concentrated.

So, you need to take the glass correctly and hold it in an upright position. Initially, the task is to evaluate the disc (the surface of the wine in the glass) by looking inside the container. The view from above can tell a lot about the wine, its age and storage location. Next, you should lift the glass and look at the drink from the side in the light, then tilt it slightly. This will allow you to study the color of the wine, its intensity and uniformity, transparency, fluidity, the presence of bubbles and sediment.

The taster will also receive information about the shades that should be inherent in a particular drink. For example, young red wine is usually rich in red color with an orange tint, but aged wine takes on a slightly brick color. In turn, young white is usually transparent and has a light yellow tint, but darkens over time.

A good wine is characterized by absolute transparency, which indicates the high quality of the grapes. It is extremely important to study the color depth and make sure that the drink is not cloudy. In most cases there should be no sediment (only some red wines may have it) or bubbles (except for champagne). But there will definitely be some shine if the drink is really good.

Wines made from quality grapes are characterized by absolute transparency.

Champagne's bubbles and foam are also assessed. Have a nice drink there should be small, uniformly sized bubbles coming from the middle of the bottom of the glass and rising up. The duration of their release is quite long, but the foam should be persistent.

An important characteristic of wines is their fluidity. It is enough to make a couple of circular movements so that so-called arches or tears form on the walls of a glass of good wine. By their number, shape and flow rate, professionals judge the alcohol content.

The next step is to give an assessment based on the aromatic properties of the presented sample. To begin with, you should catch a slightly perceptible odor at a distance of half-bent arm. Then slowly bring the glass to your nose, after inhaling, make a couple of circular movements that will help saturate the wine with oxygen, and inhale again. And the final touch is to bring your nose as close as possible to the vessel with the sample and clearly catch all the notes.