How was your new year Sarasota wine party? So the parties are over and we begin the process of slogging through another year. Well, if you included a new year’s resolution to learn more about wine (and why would you not?). How about starting at the very beginning? Tasting.
Tasting wine sounds pretty simple doesn’t it? Just lift the glass to your mouth, pour it in and swallow.
But slow down there partner! That simple act is not going to allow you maximize your enjoyment. Like so many things in life, your experience will be heightened if you just take your time and focus.
Oh, I know. It all sounds so pretentious. Holding the glass just so, swirling it around and observing the color variances can seem a little snobbish. But, if you’re really into wine and want to get past the “slug it back and watch what happens” stage, there are a few simple tricks to learn.
We begin with the wine glass itself. The glass can have a huge effect on the flavor or the wine. A typical glass has three components, the bowl, the stem and the base (or the foot).
A good everyday wine glass should hold about 18 – 20 ounces or more, large enough that a pour of five or six ounces is in no jeopardy of spilling out during the swirl. Non-leaded crystal is best, as thin as practicable with a pear shape (larger at the bottom and more narrow at the top).
If you have some beautiful Waterford glasses, perhaps a wedding gift, you may want to make sure that they conform to the above size and shape. Otherwise, they are not going to work well for wine tasting (but they sure are pretty – huh?).
An Austrian manufacturer named Riedel (rhymes with needle) makes what is almost universally recognized as state-of-the-art wine crystal and glassware. They are pricey, but they are the best. They even claim that their glassware makes the wine taste better. However, there are many options that cost a good deal less.
You may have also seen the new wave of wine glasses that are called Tumblers because they have no stem. These stemless glasses are typically dishwasher safe for convenience, and usually work just as well if the aforementioned guidelines pertaining to size, shape and materials are followed. By the way, the original Tumbler was invented by Riedel.
The proper method of holding the glass is by the stem or the base, so as not to alter the temperature of the wine. People generally underestimate the importance of temperature when serving wine and, as a result, rarely enjoy the wine’s intended array of flavors.
I always laugh when I see actors on TV or in the movies represent themselves as wine connoisseurs who then lift the glass by the bowl. Oh, no, no, no. Very tacky.
People usually serve their red wine too warm, and whites too cold. The old adage about serving red wine at “room temperature” was coined at a time well before modern ventilation systems, so the typical room temperature back then was about 65º – 68º. Thus most reds should be served at about 66º to preserve their physical integrity. It should be cool to the lips.
On the other hand, we generally serve white wines directly from our refrigerator with an ambient temperature of about 47º – about 10 degrees colder than is appropriate. When served that cold the molecules of the wine are restricted, resulting in their inability to release the most exciting and delicate flavors. Wonder why your Chardonnay tastes bitter and tart? Be patient and let the stuff warm up a bit.
The best and easiest way to assure your wine is served at the proper temperature is to follow the old “15 minute rule.” Put your whites in the fridge for hour or so, taking them out 15 minutes before serving. That will allow them to warm up to the proper temperature. Your reds should be placed into your refrigerator 15 minutes before serving to allow them to cool down before pouring the first glass.
Ok, now we’re ready to pour the wine into the glass. I recommend that you pour carefully down the side of the glass, allowing the wine to bubble and aerate a little. By the way, another reason to use crystal is due to its texture. Although crystal appears to look as smooth as glass to the naked eye, the fact is when viewed under a microscope you’ll find glass is smooth (no surprise) but crystal actually has jagged edges. These jagged edges help to rip the wine’s molecules open, filling it with air and allowing it to evolve quicker.
Fill the glass no more than one third. Now, pick the glass up by the stem and hold it up against something white. The white will allow you to view the wide array of beautiful colors the wine possesses (they don’t call them “white tablecloth restaurants” for nothing). If a red wine offers shades of blue in its red spectrum it usually means that the wine is young, whereas if the red color is more brownish the wine may be older or have spent more time in wood. It may also mean that the wine has more tannin, because tannins are orange in color. Interesting.
Put the glass on a table or sturdy fixture. Hold it by the stem and swirl the wine around in the glass by drawing tiny imaginary circles on the table. Then take your first sip.
Most of what we think we perceive as flavor is actually a product of the olfactory gland in our nose. If you catch a cold and your breathing is restricted your food loses flavor doesn’t it? That’s because the old nose ain’t working at 100%. Well, by swirling the wine in the glass you introduce additional wine to the air by coating the inside of the glass. The additional wine in contact with air increases the amount of the scent. The more bouquet the more flavor – capiche?
Put the theory to the test. Pick up the glass keeping it very still. Take a big, deep whiff. Got it? Now place it back on the table and swirl the wine around aggressively. Don’t be afraid, the fast the better. Inertia will keep the liquid in the glass. OK, pick up the glass and take another deep whiff. Can you tell the difference? The bouquet is usually much more profound the second time.
All right, now we’re ready for the big moment. While holding the glass by the stem take a small sample of the wine and let it remain on your palate for a moment or two, so as to allow the flavors to evolve, and your taste buds to perceive them.
Contrary to popular belief your taste buds are not located exclusively in the center of your tongue, but rather in a diverse number of areas. Letting the wine remain on your palate gives all of your sensing monitors a chance to perceive the flavors.
Well-made wine is not like soda or simple sweet drinks. It is much more complex, providing you with many layers of flavor, as well as an abundance of different flavors to enjoy. Taste the fruit, the minerality, the herbs and spices offered. All of this effort will be worth the trouble by providing a payoff of spectacular enjoyment.
So there you have it, the ABC’s of tasting wine. You are ready to face a new year, confident in the knowledge that you are a wine tasting expert. Put the process to the test and allow it to make take your enjoyment of wine to the next level.
Bear in mind that whatever wine you favor is the right wine for you. But that doesn’t keeping you from exploring new and exciting possibilities. Whatever you do please embrace this overall philosophy –
Life is Hard. Wine is Fun!
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