[The Conversation]

Appearance, Aroma And Mouthfeel: All You Need To Know To Give Wine Tasting A Go​

So you like drinking wine, but don’t actually know much about it? You want to feel more confident when talking about wine? You would like to know how to choose a “good” wine? You are not alone – but I am here to help.

Many of us enjoy drinking wine but do not really understand or appreciate the complexity of this amazing beverage. And many feel nervous about discussing wines, thinking they may say the wrong thing.

Fear not – there is no right or wrong when appreciating wine, however the more you know and understand, the more you will really treasure and enjoy the experience of wine tasting.

Here are my top tips for giving wine tasting a go.

A wine should be clear: free of any haziness or solids (“natural” wines may have some haziness due to yeast residue).

The colour of a wine is also important. A young white wine should be a very pale yellow or “straw” colour, and a young red may have purple notes. Brown tinges of a young wine indicate that the wine may be spoilt – possibly premature ageing due to poor storage.

There are hundreds of aroma compounds which all contribute to the smell of a wine. The term “aroma” refers to the smells originating from the grape, and “bouquet” from the smells resulting from the wine making process.

A good wine should not be simple – it should have an interesting array of aromas. A wine should not have any undesirable or off odours, as this can also indicate spoilage. The smell of a wine should make you want to have a taste of it!

Wines can take on oaky tastes and smells from the barrelling process. Dan-Cristian Pădureț/Unsplash​

While you are tasting, you can observe how wines range in style from dry (lacking any sugar) to very sweet, still to sparking, and may have varying concentrations of alcohol (ethanol). Pay attention to how acidic the wine is, and notice if the wine has an astringency or bitterness – these are the tannins found particularly in red wines.

Notice the different flavours derived from both the grape and the winemaking process.

All of these components contribute to the mouthfeel of a wine and should be in “balance”: no one component should over-dominate the others.

How to taste​

There are a number of factors which will improve your wine tasting experience, and three main steps taken when wine tasting.

Make sure you have clean wine glasses which can hold a reasonable volume of wine – at least 100mL with room to swirl! Wine should not be cold or too hot – room temperature is best.

Step 1: look

Is the wine clear and free from any deposits or solids? Does it have any bronzing? Does it have bubbles when it is not a sparkling style?

Step 2: smell

Swirl the glass to coat the insides with wine. This helps to release the aroma compounds. Put your nose right into the glass and take a deep sniff. Does it smell good? Free from any off odours? Can you smell fruity and floral aromas that come from the grape? Are there any oak or yeasty aromas from the winemaking process?

Step 3: taste

Take a big sip and move it about your mouth. Can you taste grape flavours, acid, warmth, some viscosity or oiliness? You can even suck some air in through your teeth which helps to release aroma compounds in your mouth, which can then travel through your nose to help you taste and smell the wine even better.

Is the wine complex? Does the taste last for a long time in your mouth, or does the wine taste quickly disappear?

There are also tools such as aroma wheels and tasting guides which may be beneficial to have on hand when tasting wines – these provide suggestions of wine descriptors. It may also be useful to write down your thoughts in a journal.

And how to appreciate​

The best way to really appreciate and enjoy wine is to talk about it. Enjoy wine with others such as a group of friends or a local wine enthusiast group. Taste wines side by side so you can compare the differences.

There is a wealth of information on wine appreciation available – wine critics give reviews of wines in print and online, and most larger wine retailers will also provide wine reviews. Or get out to wineries and talk to the cellar door staff or winemakers about their wines. It is very useful to talk to other people as this helps you to build up your “wine vocabulary”.

Consider the appearance, aroma and taste and then the overall impression of the wine. Your opinion is your opinion - nobody is right and nobody is wrong. If you want to go back for another taste, or another glass, then you have found the wine for you.

This article was first published on The Conversation, and was written by Ursula Kennedy, Lecturer of Wine Science, University of Southern Queensland

 

[Suzanne rose]

I'm no longer a wine drinker but my daughters wedding is beginning of June in The Hunter Valley and our whole family will be staying 4 days.

We plan on visiting a few wineries but to be honest I'm looking more forward to a sing along around a fire ( we are taking our guitars ) , the big family breakfast ( we hired a very large house )

Maybe after the visit to the wineries I will have another new love of wines

 

[Thecheesequeen]

Does this still work if you have no sense of smell, like me?

 

[Suzanne rose]

Does this still work if you have no sense of smell, like me?

Oh I forgot about my smell , guess I won't bother smelling the wines at the wineries in June. Ah and I dont have taste I think I will give the wineries a miss at least the tasting

My smell has not been there since having my first bout of covid . It this the same with you ?

 

[Thecheesequeen]

No, Suzanne Rose, my loss of smell happened long before Covid. One day my 17 year old son (now 34) came home from school and said, “Something smells good. What’s in the oven?” I realised I couldn’t smell my muffins cooking, and then realised I couldn’t smell anything! I‘ve never been sure if it had only just happened, or happened a while before, or if it was so gradual that I hadn’t realised it was going. I can still taste, so I’m grateful for that. I do miss not being able to smell, but on balance it’s probably the best sense to have to do without.

 

[Andrew]

I'm no expert, but know what I like. It all comes down to personal taste. Not keen on dry wines. A lot of white and sparkling wines are best served chilled. Most reds are served at room temperature and left to "breathe". Having said that, recently went to the Barrossa Valley and bought Port and White Muscat. This Muscat can be put in the freezer and makes a great slushy. With so many varieties it's best to try before you buy.

 

[Ricci]

I think there is a lot of old tosh spoken about wines. I must admit though that as a teetotaler I'm probably not the best judge. Back when I did used to drink all red wine tasted like paint stripper and white wine of nothing much. Champagne, totally unremarkable, just bubbles in a glass. There is a lot of snobbery around wine when in reality find one you like the taste of and stick to it I say. I never much liked the taste which is why I gave it all away, no use flogging a dead horse!

 

[Jest]

forget the smell it is the taste that is important. same as in price. i have a cheap Merlot that i love.