Wine tasting and attending a wine tasting party, contrary to popular belief, does not involve a lot of sipping, swishing and swallowing. While there is a definite art to wine tasting and many different wine-tasting forms, the popular theory of sipping and the like could not be farther from reality. It does, however, take years of practice to master the technique.
Wine tasting notes abound and can get your started. However, the only true way to begin to distinguish a fine wine amidst a variety of fine wines is a skill. Picking them reliably requires a trained palate, which takes years to develop. Wine tasting involves ascertaining whether the wine has been stored properly in a wine cellar designed to produce a beverage that is both pleasing to the eye and an exquisite experience for the palette.
Wine tasting is totally dependent upon our sense of smell with more than 3/4 of the impact on our senses tied to the smell prior to even beginning to taste it. Most wine lovers will retell the experiencing of a fine wine and speak more of the wonderful aroma and then the taste. After the smell, it becomes the personal preference of the wine taster.
Proper wine tasting is initiated with the swishing that is most familiar to novices. The purpose of this activity is to circulate the taste of the wine by moving it between the front and back areas of the mouth in order to reach the taste buds contained in the tongue.
Taste buds do not necessarily have a noted taste factor, but they are capable of properly identifying food and beverages that are sweet, salty, and bitter with no problems at all. Therefore, the process of swishing is more about giving the senses an opportunity to extract the aromatic flavors in the wine being tested.
With even a basic understanding of the swishing technique, its purpose and the dispelling of long held myths, wine tasting will wind up looking less like something silly and more like a talent and skill that is part of the whole wine making process. Wine aficionados will be able to tell if the wine cellar designs and the features of a wine cellar have served their purpose or fallen short. All of this will be reflected in the end product.
Wine should ideally be served in a crystal clear glass so that the delicate color and hue are not distorted by the color of the glass. This allows the first step, observation, to be fully realized. With the sample, a wine connoisseur can take a leisurely approach to examining the wine. This is part of the process, taking a deliberately slow look to see if any imperfections in color and hue can be seen. For instance, White wines actually are not white. They range in color from a golden, pale brown to a shade of light green. Red wine is, by contrast, darker with a pink hue and can run the gamut between a dark pinkish color to a darker brown color.
The second step is closely observing the smell of the wine that is actually accomplished in a two-step fashion. First, you should take a brief whiff of the wine to get a general idea of what you are dealing with. Next, you will take an extended, deep drawn in smell in order take in the full aroma of the beverage.
Experts will generally pause at this point to take in and process what they have learned so far about the wine. They will want to reflect on the total experience with the wine.
In the end, the wine connoisseur will be ready to start tasting the wine, first by taking a sip then swishing it around to detect both the bold and subtle flavor in the sample. It is only after this step is accomplished will the wine taster fully savor the flavor and swallow the sip taken.
Completing these steps of observation, smell and finally tasting the wine, is essential to discerning the quality of the wine from the wine connoisseur's viewpoint. The three-step process is the most complete way to ascertain age, storage, and overall quality of the wine, if it is ready to be consumed and if the wine cellar storage was adequate to bring the wine to proper fruition. As it is with any skill acquired, practice makes perfect and in evaluating wine, this is no exception. In order to become adept at evaluating the uniqueness and flavor of the sample presented takes time and effort.
Wine tasting notes abound and can get your started. However, the only true way to begin to distinguish a fine wine amidst a variety of fine wines is a skill. Picking them reliably requires a trained palate, which takes years to develop. Wine tasting involves ascertaining whether the wine has been stored properly in a wine cellar designed to produce a beverage that is both pleasing to the eye and an exquisite experience for the palette.
Wine tasting is totally dependent upon our sense of smell with more than 3/4 of the impact on our senses tied to the smell prior to even beginning to taste it. Most wine lovers will retell the experiencing of a fine wine and speak more of the wonderful aroma and then the taste. After the smell, it becomes the personal preference of the wine taster.
Proper wine tasting is initiated with the swishing that is most familiar to novices. The purpose of this activity is to circulate the taste of the wine by moving it between the front and back areas of the mouth in order to reach the taste buds contained in the tongue.
Taste buds do not necessarily have a noted taste factor, but they are capable of properly identifying food and beverages that are sweet, salty, and bitter with no problems at all. Therefore, the process of swishing is more about giving the senses an opportunity to extract the aromatic flavors in the wine being tested.
With even a basic understanding of the swishing technique, its purpose and the dispelling of long held myths, wine tasting will wind up looking less like something silly and more like a talent and skill that is part of the whole wine making process. Wine aficionados will be able to tell if the wine cellar designs and the features of a wine cellar have served their purpose or fallen short. All of this will be reflected in the end product.
Wine should ideally be served in a crystal clear glass so that the delicate color and hue are not distorted by the color of the glass. This allows the first step, observation, to be fully realized. With the sample, a wine connoisseur can take a leisurely approach to examining the wine. This is part of the process, taking a deliberately slow look to see if any imperfections in color and hue can be seen. For instance, White wines actually are not white. They range in color from a golden, pale brown to a shade of light green. Red wine is, by contrast, darker with a pink hue and can run the gamut between a dark pinkish color to a darker brown color.
The second step is closely observing the smell of the wine that is actually accomplished in a two-step fashion. First, you should take a brief whiff of the wine to get a general idea of what you are dealing with. Next, you will take an extended, deep drawn in smell in order take in the full aroma of the beverage.
Experts will generally pause at this point to take in and process what they have learned so far about the wine. They will want to reflect on the total experience with the wine.
In the end, the wine connoisseur will be ready to start tasting the wine, first by taking a sip then swishing it around to detect both the bold and subtle flavor in the sample. It is only after this step is accomplished will the wine taster fully savor the flavor and swallow the sip taken.
Completing these steps of observation, smell and finally tasting the wine, is essential to discerning the quality of the wine from the wine connoisseur's viewpoint. The three-step process is the most complete way to ascertain age, storage, and overall quality of the wine, if it is ready to be consumed and if the wine cellar storage was adequate to bring the wine to proper fruition. As it is with any skill acquired, practice makes perfect and in evaluating wine, this is no exception. In order to become adept at evaluating the uniqueness and flavor of the sample presented takes time and effort.
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