Order of Tasting
Tasting should begin with white wines, and then move on to the red wines. Wines should be tasted in order of body-style, starting with light, then medium, and then full-bodied. (Light-bodied wines have the lowest alcoholic content, while full-bodied wines have the highest alcoholic content.) For whites, the order should be Riesling, Sauvignon Blanc and then Chardonnay. For reds, the tasting order would be Pinot Noir, Merlot, and then Cabernet Sauvignon. Other orders of importance are from dry to sweet, from young to old, from high acidity to low acidity, from light oak to strong oak, and from low tannins to high tannins.
Swirl the wine in the glass to release the aromas. This practice is known as aerating, and helps mix the wine with air. Notice the droplets of moisture falling back into the glass. Strong and sweet wines stick to the glass, forming “legs” as they flow back into the wine. This is due to the higher alcohol level in certain wines, which adheres to the glass. Raise the glass to your nose and smell the aromas or bouquet of the wine. This is an important part of enjoying a glass of wine, as taste begins with smell.
For a young wine the aromas are actually the smell of the grapes, intensified by the fermentation process. Older wines develop more complexities (and therefore aromas and tastes) than do young wines. Smelling the aromas of wine will enhance the flavors soon to come with the first sip. Once in the mouth, the taste buds can detect a variety of flavors and textures, such as fruitiness, acidity, bitterness and tannins. Wine should be held in the mouth for a few seconds, and even swirled about, to release its flavors. After swallowing the wine, take note of the remaining flavor, which is often referred to as the “finish.” Good wines will have a lingering, pleasant finish, whereas lesser wines may have none at all or even leave an objectionable flavor in one’s mouth.
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