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Beginning
Wine Tasting
Wine Tasting
Wine really does deserve some serious
attention if you ask me, it’s a lot more than just
a drink. It is for this reason that I find it very
strange that there is no defined tasting
procedure which has a universal acceptance.
It is common that the majority of wine tasters
follow their own set out plan when tasting and
this will vary from person to person. Most of
these steps, whilst having their place in the
vineyards would be frowned upon at the
dining table, they involve a set of steps which
to the layperson would appear quite
ridiculous. The difference can be akin to that
of a persons preference to a particular style or
genre of music. The world of critical wine
tasting is a comparison between a real
standard and the wine in question, drinking
wine with a meal is greatly different to this and
the wine is undoubtedly intended as an
accompaniment to the meal and as a
“refreshment”. Although there is no doubting
the eccentric activities of a wine taster at a
dinner party are perhaps not required it is
worth admiring and appreciating the great
talent and concentration that goes into the
true appreciation of wine. From an outsiders
view, these strange and sometimes occult like
tastings may seem a little over complicated
but with a true desire and ability to focus ones
attention it is quickly possible to begin to
understand and appreciate wine in a more full
sense. For the basics of wine tasting we are
undoubtedly in debt to the likes of Clarke and
Goulden.
Where possible it is advised that you should
rinse your mouth clean before tasting a wine,
but obviously in a dinner party setting this is
not always possible nor desired. I would
however, recommend that the beginner use
this method, it clears the palette and allows
the wine taster to become more familiar with
the basic characteristics of the wine being
tasted (if in doubt, borrow from the experts!).
A more experienced taster will more quickly be
able to get the basic qualities of a wine and
will often omit this step. Many consider that
rinsing with water in this way detracts from the
wine and affects palette because the water
alters the sensitivity of the tongue and
therefore adds a further complication in the
whole process. During a long session of
tasting it is quite possible that the mouth can
become fatigued and therefore this instance
lends itself to a revitalization with water.
Wines are best tasted in tulip shaped glasses,
with the exception being sparkling wines
which require a fluted glass (the elongated
type you often see unused in display
cabinets!). These style of glasses enhance
the sparkling wines natural effervescence. If
you don’t have the correct glasses (or enough
if you’re having friends round) you can always
loan them from a friend. It is important when
comparing wines that each glass is filled to
the same level (about a third full is the normal)
this allows the taster to hold the glass at a
steep angle to allow for a nice observation of
the colour and clarity but also allows for a nice
vigorous swirl of the wine which in turn
releases the aromatics in the wine. At dinner
party’s it’s also a useful tool when showing
off, but beware there is always someone at
the party who knows more about wine than
you, so credit your fellow guests with some
intelligence!
About The Author
Kate Riding writes for http://www.easyukloans.
co.uk/Articles/General_Information/Borrowing/
attention if you ask me, it’s a lot more than just
a drink. It is for this reason that I find it very
strange that there is no defined tasting
procedure which has a universal acceptance.
It is common that the majority of wine tasters
follow their own set out plan when tasting and
this will vary from person to person. Most of
these steps, whilst having their place in the
vineyards would be frowned upon at the
dining table, they involve a set of steps which
to the layperson would appear quite
ridiculous. The difference can be akin to that
of a persons preference to a particular style or
genre of music. The world of critical wine
tasting is a comparison between a real
standard and the wine in question, drinking
wine with a meal is greatly different to this and
the wine is undoubtedly intended as an
accompaniment to the meal and as a
“refreshment”. Although there is no doubting
the eccentric activities of a wine taster at a
dinner party are perhaps not required it is
worth admiring and appreciating the great
talent and concentration that goes into the
true appreciation of wine. From an outsiders
view, these strange and sometimes occult like
tastings may seem a little over complicated
but with a true desire and ability to focus ones
attention it is quickly possible to begin to
understand and appreciate wine in a more full
sense. For the basics of wine tasting we are
undoubtedly in debt to the likes of Clarke and
Goulden.
Where possible it is advised that you should
rinse your mouth clean before tasting a wine,
but obviously in a dinner party setting this is
not always possible nor desired. I would
however, recommend that the beginner use
this method, it clears the palette and allows
the wine taster to become more familiar with
the basic characteristics of the wine being
tasted (if in doubt, borrow from the experts!).
A more experienced taster will more quickly be
able to get the basic qualities of a wine and
will often omit this step. Many consider that
rinsing with water in this way detracts from the
wine and affects palette because the water
alters the sensitivity of the tongue and
therefore adds a further complication in the
whole process. During a long session of
tasting it is quite possible that the mouth can
become fatigued and therefore this instance
lends itself to a revitalization with water.
Wines are best tasted in tulip shaped glasses,
with the exception being sparkling wines
which require a fluted glass (the elongated
type you often see unused in display
cabinets!). These style of glasses enhance
the sparkling wines natural effervescence. If
you don’t have the correct glasses (or enough
if you’re having friends round) you can always
loan them from a friend. It is important when
comparing wines that each glass is filled to
the same level (about a third full is the normal)
this allows the taster to hold the glass at a
steep angle to allow for a nice observation of
the colour and clarity but also allows for a nice
vigorous swirl of the wine which in turn
releases the aromatics in the wine. At dinner
party’s it’s also a useful tool when showing
off, but beware there is always someone at
the party who knows more about wine than
you, so credit your fellow guests with some
intelligence!
About The Author
Kate Riding writes for http://www.easyukloans.
co.uk/Articles/General_Information/Borrowing/