Wines we love info

Wine tasting tips

Colour

As white wines age, they gain colour.  As red wines age, they lose colour.

Swirl

Swirling releases the esters, ethers & aldehydes that combine with oxygen to yield the bouquet of wine, in other words, swirling aerates the wine and gives you a better smell.

Smell

Smell the wine at least three times. The smell helps to identify certain characteristics.

Taste

Bitterness in wine is usually created by high alcohol & high tannin.  Sweetness only occurs in wine with some residual sugar leftover after fermentation.

Savour

Use the above 4 tips to discern the specific characteristics of your wine. e.g. Is it full or medium bodied? What is the strongest component? How was the aftertaste?

Wine terminology

Here is a quick glossary of essential wine terms that you can impress all your friends with at your next dinner party!

Aroma

The smell of wine

Body

The weight of the wine in your mouth i.e. light, medium, full

Bouquet

The aroma of a well aged wine

Buttery

An oak aged wine generally rich in flavour and low in acidity

Dry

A non-sweet wine

Finish

The taste of wine left behind after you swallow it

Jammy

A cooked berry sweetness

Oaky

A wine with mostly oak flavours that tends to taste smokey

Rich

High in extract flavour and intensity of fruit

Tannic

A red wine that leaves a dry feeling in the mouth

When evaluating a wine, there is a few tricks to always keep in mind.

Evaluate by Sight

Looking down, you get a sense of the depth of colour, which gives a clue to the density and saturation of the wine.

Evaluate by Sniff

Take a series of quick short sniffs, then step away and let the information filter through to your brain.

Evaluate by Taste

Take a sip, not a large swallow, of wine into your mouth and try sucking on it as if pulling it through a straw.

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