Tasting - There is no right or wrong answer. Enjoy it
Whats amazing is that wines are observed through their nose and mouth. Wine tasting is a personal experience. Enjoy the process and its not a Sommelier test. Remember to have fun and drink responsibly!
Make sure its a sparkling glassware
I couldn't stress more than a clean, non muggy wine glass. Even if its clean and resting in your bar, wash it and clean it dry with a satin / wine cloth for a spotless experience.
Decant
Introduce some oxygen into the wine by slow decanting.
- Italian wines i.e Brunello or Barolo need at least 1-2 hours
- Bordeaux depending on the vintage range from 30 minutes to 2 hours. Older wines are more sensitive to oxidation so 30 minutes is good.
- Wine complexity matters so give it about 1-2 hours but fruity wines don’t really need decanting. Shiraz, Cabernet Sauvignon, Sangiovese sit in this range whilst a Merlot, Malbec, Zinfandel and some Pinots sit in in the 30-60 minute mark.
Pour & look
Uncork that bottle and Pour a little wine into the sparkling glass. Tilt it. See the colors at the edge of the wine. If there is a bright background, you could even hold the glass against white cloth or a lighter background. Don't tilt it too much or your clothes will have it before you do :)
You can see the range of colours in whites and red ~ dark red with orange hues or medium / lighter reds like Pinots. is it bluish / purple versus dark red which may indicate the acidity level. Check for legs to indicate alcohol and residual sugar.
Swirl and Smell & write down aroma notes
Pick up the glass. give it a light swirl. Don't put your nose deep into the glass in-fact be slightly away and sniff. Just think to your self "what am I smelling"?
Write down the flavours ~ 3 fruit flavours and 3 other flavours. These other flavours are mineral, rocky, stone, spicy, earthy. Some wines are bold and the aromas shout out.
The process of fermentation is where the aroma compounds get produced. When grapes interact with the yeast these compounds are created - not that there is any of the fruit added but the aroma that get induced when picking, crushing, fermenting the grapes.
Taste
Taste happens around your mouth. many times the wine tastes very different to the way it smells. is it sweet, sour, body structure & followed by texture.
Note for length of the flavour. How long is the taste that sits on the palate.
Is it acidic making it lighter or heavier?is it dry / tannic pulling the moisture out of your mouth? When acidic, your mouth starts to water but if its tannic / intense, the wine will feel stickier. Find that balance 🍷