Wine Tasting Guide for Beginners || How to Taste a Wine like a Pro || Wine Tasting

 

Wine, as one of life's greatest pleasures, requires careful consideration. Nonetheless, no wine tasting process has gained widespread acceptance. Most expert wine tasters have a favoured method. Although necessary for critical tasting, the techniques outlined here are far too thorough for the dinner table. The distinction is analogous to the distinction between score analysis and music enjoyment. A critical tasting evaluates one or more wines to a real or hypothetical standard. Wine with a meal, on the other hand, is meant to be savoured as a liquid refreshment. Although serious wine analysis is unsuitable for the dining room due to the distractions of conversation and the interference of food flavours, the attention required for wine analysis may substantially boost appreciation.

In this blog we are going to see how wine is tasted perfectly:

Tasting Process: (5s' of Wine)

1. See (Appearance)
2. Swirl (Aeration)
3. Sniff (Odor)
4. Sip (In-mouth Sensation)
5. Spit.

The process described here is a synthesis of expertise obtained from evaluating tasters, but it is a good starting point. There is no perfect technique for everyone. The willingness, desire, and capacity to focus one's attention on the qualities of the wine is perhaps the most important quality of a serious taster.

Note: Each wine sample should be poured into identical, clear, tulip-shaped wine glass. The glass should be filled 1/4 or 1/3 with wine.

First, we will discuss the 5s’ Strategy as mentioned above:

See (Appearance):

• View each wine glass at 30^o-45^o angle opposite to the white background.
• Check and record the Clarity or the Haziness of the wine, Color tone of the wine, and also look for tears/ legs of the wine.

Swirl (Aeration):

• Wine is primarily a mixture of alcohol and water. Under a microscope, pure water forms a neat, grid-like pattern of molecules. When we add alcohol into the mix, this grid is disrupted. As wine sits in the glass, because of the polarities of water and alcohol molecules, some of the alcohol molecules will tend to form a layer at the point where the liquid meets the air.

  This thin layer allows for volatilization of aromatic compounds that would otherwise be stuck in the solution. When we swirl wine, we gently disrupt this layer and any compounds that were present on the surface float into the air concentrate in the bowl of the wine glass (thus its shape). Stirring aggressively, you would be churning up other heavier molecules that would never volatilize and could get in the way of molecules that need the help of the thin surface layer to get airborne.

  There’s also the wall effect. Swirling gets liquid up the sides of the glass, and the thin film left behind increases the surface area of exposed liquid for the volatiles to evaporate. Down below a commenter accurately added another factor: adding kinetic energy helps molecules on the edge of evaporation volatilize.

Sniff (Odor):

• Sniff each sample both before and after swirling the wine.
• Sniff the wine firstly at the mouth and then the bowl (In deep).
• Record the intensity of the aroma (fragrance) & flavor.

Sip (In-mouth Sensation):

• Take 5-10 ml of wine sample on palate (into the mouth).
• Move the wine that it will cover the tongue, cheeks and palate. 
• Sense the taste whether it is acidic, sweet or bitter and note down the experience and how long it last with their intensity. 
• Concentrate on the sensation of astringency, body (mouthfeel) and heat.

Spit:

• You can swallow the wine after tasting or professionals use to spit the win into the cuspidor as if there are more wines to taste afterwards.
• Any odor detected in this manner is termed after smell; it is usually found on the fine wines.

The majority of European authorities believe that quality should be judged solely within regional appellations, and therefore advise against comparative tastings between regions or grape varietals. Although these limitations make tastings easier, they eliminate much of their utility in encouraging quality improvement. Comparative tasting can be especially illuminating when the focus is on artistic quality rather than stylistic purity. Comparative tastings are more common in England and the New World, where artistic excellence is valued more than conformity to regional norms.

It takes time to fully evaluate a wine's sensory characteristics. As a result, it is often used only in comparison tastings. Individual wines are only worth the effort if they are of extremely high quality, expressing a wide variety of sensory qualities and justifying the time spent.

Improve Your Wine Tasting Experience with these Recommendations:

Consider these highly suggested instruments to enrich your wine tasting trip and make the most of the 5s' Strategy:

• Wine Glasses: The quality of your wine glass is more important than you would imagine. To fully appreciate the wine's look, colour, and legs, use tulip-shaped, transparent glasses. Explore Recommended Wine Glasses.
• Aeration equipment: Use aeration equipment to bring out the full potential of your wine's scents. Swirling aids the process, although specialist aerators can improve it. Here are some Aeration Equipment.
• Wine Tasting journal: Keep a wine tasting journal to record your sensory impressions and tasting notes. It's an excellent approach to hone your taste and keep track of your wine experiences. Here are some Tasting Journal.
• Sommelier Kit: A full sommelier kit may be beneficial for individuals seeking a better understanding. It features a variety of tools to help with all aspects of wine tasting. Investigate Sommelier Kits.
• Decanter: Using a decanter allows your wine to breathe and unveil its flavours. It's ideal for wines that require a little extra aeration. Learn About Decanters.

These items can improve your wine tasting experiences, making them more pleasurable and informative.

FAQ's (Frequently Asked Questions)

1. What happens in wine tasting?

    A wine tasting involves a thorough appraisal of wines. It includes inspecting the colour, swirling to determine viscosity, sniffing to detect smells, tasting to distinguish flavours, and evaluating the finish or aftertaste.

2. What is a concept of wine tasting?

    The skill of assessing and evaluating wine through sensory impressions is known as wine tasting. It entails detecting several components including as smells, flavours, acidity, tannins, body, and finish.

3. What is the reason for wine tasting?

    Tasting wine helps both amateurs and experts to learn about the quality, characteristics, and subtleties of various wines. It assists in making educated choices regarding preferences, matches, and purchases.

4. Why is wine tasting so difficult?

    Wine tasting may be difficult owing to the nuances and intricacies involved. Individual sensitivity to scents, variances in wine, and the subjective nature of taste impressions all contribute to it being a subtle talent to master.

5. What wine tasters are called?

    Wine tasters are often known as "sommeliers" or "wine connoisseurs." These experts are skilled in evaluating wines, comprehending their qualities, and recommending matches.

6. Do you actually drink the a wine at a wine tasting session?

    Yes, it is common to taste and evaluate little amounts of wine during a wine tasting. It is not about drinking a whole glass of wine, but rather about tasting and analysing its qualities and quality.

7. What are 5 Tips for wine tasting?

   See, Swirl, Sniff, Sip, and Savour are the five S's of wine tasting. In this essay, I'll explain how to take these actions and why they'll help you improve your wine tasting taste.

   Explore more wine tasting related blogs Here!

Saint-Émilion || Bordeaux Wine Region || France

 

An aerial view of Saint-Émilion

St-ÉMILION is a charming small town on the right bank of the Dordogne River, 30 kilometers east of Bordeaux. The town was later formed in the Middle Ages on the limestone outcrop where it is reported that a hermit by the name of Emilion resided in a cave in the eighth century. This is where the town's beginnings may be discovered. Known as the Libournais, St-Émilion is one of three wine-producing areas north of the Dordogne (the other two districts being Pomerol and Fronsac). Libourne, a port on the Dordogne that is about 5 km west of St-Émilion, serves as the headquarters for the shipping businesses that carry Fronsac, Pomerol, and St-Émilion wines. The Dordogne merges with the Garonne River downstream of the city of Bordeaux to form the Gironde River.

Among the Bordeaux appellations, Medoc is arguably the most well-known today, yet St-Émilion was a wine area even before Medoc. The borders of St-Émilion were established in 1289 by Edward, King of England and Duke of Gascony, and they have remained essentially the same to this day. With a few notable exceptions, the St-Émilion producers did not gain international recognition until the Second World War.

Barely 5,200 hectares, or 5% of Bordeaux's total vineyard area, make up St-Émilion. It is barely 10 km long from east to west and 3.5 km broad at its widest point from north to south. There are many of tiny farmers with an average vineyard size of less than 5 ha, as opposed to the numerous big estates found in the Médoc. However, the percentage of exceptional vineyards is very large. Apart from the actual St-Émilion, there are also the so-called St-Emilion satellites, which consist of the 3,000 ha appellations of Puisseguin, Montagne, St-Georges, and Lussac. Here, grapes are not grown on the soil as heavily.

St-Émilion's geography is more varied, with a mix of low hills and flat plains, than the Médoc's wider and level landscape. The cleft in the limestone plateau directly south of the town is a significant topographical feature. It has produced slopes with easterly and southerly perspectives, which are referred to as the côtes. The best-rated vineyards of St-Émilion are typically located on the côtes, which are located between 60 and 80 meters above sea level, or on the 60 hectares of deep, gravelly soils that are close to the Pomerol border, which is located 5 kilometers west of the town at an elevation of 35 meters. There are several varieties of soil. The vineyards with the lowest quality rating are located on the flat terrain between the plateau and river, which makes up more than half of the entire region. This terrain is composed of a mixture of alluvial sands and gravels. In contrast, the côtes' soils are made of clays and loam that are produced from limestone.

St-Émilion ripens at somewhat higher temperatures and sooner than the Médoc because to its inland position. However, because of the broad Gironde Estuary and the lack of hills, the Atlantic Ocean's effect reaches well inland. This provides some protection from winter freeze and spring frost, however occasionally the weather can cause significant crop loss, as in April 1991. The MJT is 21.0°C, while the growing season day degrees and sunlight hours are 1,506 and 1,427, respectively. Melbourne, Victoria, and Denmark, Western Australia, are the most comparable Australian places in terms of the latter statistics. Rainfall throughout the growing season is 405 mm (54% of the total annual amount), which is little more than in the Australian sites listed before. June is considered a crucial month for potential yield since it is frequently chilly and rainy, which causes poor set, especially for Merlot. Additionally, bunch rot caused by severe rain during harvest might result in crop loss. The côtes benefit greatly from their south-facing slopes, which promote ripening and offer some shelter from frost.

Merlot is the predominant varietal, accounting for almost 60% of the planted area. Cabernet Sauvignon comes next in significance, followed by Cabernet Franc. Less than 15% of the land is planted to the latter, which needs the ideal settings to mature because it ripens and explodes later than Merlot or Cabernet Franc. Additionally, a tiny portion of Malbec exists (called locally as Cot). Typically, 60% Merlot, 30% Cabernet Franc, and 10% Cabernet Sauvignon are combined to create St-Émilion (encépagement). Nonetheless, some of the best locations—Chateau Figeac and Chateau Cheval Blanc, for example—have a higher percentage of Cabernet Sauvignon and Cabernet Franc.

Panoramic view of Saint-Émilion

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Overview of Grape Varieties and Species || Genus Vitis, Vitis Vinifera || Cultivar Origin, Geographical Origin & Domestication

Discover the realm of Vitaceae, the family that includes grape varieties and species. Find out how Vitis and Vitis Vinifera originated, from their global dispersion to their domestication. Uncover the secrets surrounding the origin of the Vitis Vinifera cultivar. Explore these grape species' fascinating history and traits.

Introduction

In the Vitaceae family, grapevines are typically placed in the genus Vitis. The Virginia creeper (P. quinquefolia) and Boston ivy (Parthenocissus tricuspidata) are two more well-known members of the family. Members of the Vitaceae family usually have a climbing habit, alternating leaf development on the stems, and enlarged or jointed nodes that produce flower clusters or tendrils in the opposite direction from the leaves. The tiny, bisexual or unisexual flowers grow in big clusters. The stamens develop opposite the petals, and the majority of the flower's components are grouped in groups of fours and fives. Two carpels make up the ovary, which is partly encased in a receptacle that eventually matures into a two-compartment berry with up to four seeds.

Vitis vinifera

Flower arrangement of Vitis Vinifera

The family Vitaceae is primarily tropical to subtropical in nature, with perhaps over a thousand species distributed among 15–16 genera. Vitis, on the other hand, is mostly a temperate zone genus that is native to the Northern Hemisphere. Acareosperma, Ampelocissus, Ampelopsis, Cayratia, Cissus, Clematicissus, Ampherocissus, Parthenocissus, Pterisanthes, Pterocissus, Rhoicissus, Tetrastigma, and Yua are genera that are related.

Genus Vitis

The main characteristic that sets grapevines apart from comparable genera is their flowers. Generally speaking, the flowers are unisexual; they can be classified as male or female depending on whether they have upright, functioning anthers and a fully developed pistil, or if they have a functional pistil and produce sterile pollen or recurved stamens. The fused petals, known as the calyptra or cap, break along the base from the receptacle but stay joined at the apex. When fully grown, the petals fall off. Nectar swells are located at the base of the ovary. They produce a subtle scent that draws insects that pollinate plants. Early in the flower's development, the calyx's sepals degenerate and only form as remnants. The fruit has a tart and juicy taste.

Traditionally, the genus has been split into the sections, or subgenera, Vitis and Muscadinia. The bigger of the two subgenera, Vitis (bunch grapes), includes all species with the exception of V. rotundifolia and V. popenoei. These two belong to the Muscadinia subgenus. Some taxonomists have separated the muscadine grapes into their own genus, Muscadinia, because the two subgenera are sufficiently different from one another.

Subgenus Vitis members are distinguished by their lenticels-free shredding bark, tangentially positioned phloem fibres, branched tendrils, elongated flower clusters, fruit that sticks to the fruit stalk when it reaches maturity, and pear-shaped seeds with a prominent beak and smooth chalaza. The distinct, circular, depressed area on the dorsal (rear) side of the seed is known as the chalaza. Muscadinia subgenus species, on the other hand, have radially arranged phloem fibres, unbranched tendrils, prominent lenticels, no diaphragm interrupting the pith at nodes, small floral clusters, berries that separate individually from the cluster at maturity, and boat-shaped seeds with a wrinkled chalaza.

The 2 subgenera also differ by the number of chromosomes; Vitis species contains 38 chromosomes while the Muscadinia have 40 chromosomes.

Geographic Origin of Vitis and Vitis Vinifera

It is unknown where and when the Vitis genus evolved. Vitis species are currently found in Asia, Europe, Central and North America, and northern South America (the Andean highlands of Colombia and Venezuela). Species in the subgenus Muscadinia, on the other hand, are limited to northern Mexico and the south-eastern United States.

Based on the impressions of fossilised leaves, numerous extinct species of Vitis were hypothesised in the 1800s. Because of the questionable quality of the evidence, these are no longer recognised as legitimate designations. Not only do a number of unrelated plants have leaves with similar outlines, but grapevines differ greatly in terms of dentation, lobbing, and leaf form. Although there is a huge deal of interspecies diversity, there is somewhat more confidence in the more distinctive form of seeds.

However, because of morphological variation in seed samples, these identifications remain tentative because they are based on relatively few specimens. Furthermore, Vitis seeds and those from related genera like Tetrastigma and Ampelocissus are similar. In Europe, grape fossil remains have been discovered the most. Nonetheless, rather than the historical distribution of grape species, this might more accurately reflect the distribution of paleobotanical interest or the availability of suitable sedimentary deposits.

Domestication of Vitis Vinifera

Only in the late 4th millennium B.C., specifically about 3200 B.C. from Jericho and northern Iran, and around 2800 B.C. in Macedonia and Greece, does there exist conclusive evidence of domestication. This is strikingly close to two millennia after the earliest archaeological records of wine production. The latter, however, is in line with the theory that agriculture will leave the Fertile Crescent and extend into northern Iran and Anatolia. As a result, it's possible that winemaking evolved alongside agriculture and even predates the anatomical evidence of grapevine domestication that has been preserved.

A further feature of the fruit pedicel that is important to archaeologists studying domestication is its altered state. When the berries are removed from a farmed Vitis vinifera bunch, the pedicel often breaks off the main stem (rachis). On the other hand, the stems of wild vines are robust and the pedicel rarely separates from the peduncle. Therefore, in archaeological remains, the relative frequency of seeds that are still connected to the pedicel serves as an indicator of domestication.

It is generally believed that domestication of Vitis vinifera occurred in or around Transcaucasia, or neighboring Anatolia (~ 4000 B.C.). The distribution of Vitis vinifera was likely similar to that in the mid-1850s, prior to the decimation brought on by the phylloxera invasion, because the climate was similar to what it is today.

Cultivar Origin of Vitis Vinefera

Common cultivated Grapes

Much of the published scientific record relates to the origins of cultivars that were produced in the later part of the nineteenth and twentieth century. Unfortunately, there is little to no information available regarding the origins of the great majority of Vitis vinifera varieties. Reliable proof of the existence of the majority of European cultivars is rarely found to extend beyond two centuries. Despite the fact that many European cultivars are thought to be old, there is typically little or no supporting evidence. Sometimes the origin of a name can be inferred from its derivative, such as "Sauvignon" from sauvage (Fr.), which means wild, and "Sémillon" from semis (Fr.), which means seed (Levadoux, 1956). Nonetheless, the fact that many European cultivars have several distinct names does not support name origination as a significant point of contention.

Morphological (ampelographic) comparisons provide more significant data regarding varietal origin. These data are most useful in cases when cultivars have diverged by somatic mutation from a common ancestor, as in the case of the colour mutants of "Pinot noir," "Pinot Meunier," "Pinot gris," and "Pinot blanc." Except in cases where somatic mutation modifies the progenitor's features, vegetative propagation preserves such traits. Sexual (seed) propagation, on the other hand, rarely yields offspring that resemble their parents. When sexual reproduction has been engaged, this tends to dilute differences in morpho-logical features and renders them poor indications of origin.

Discover more about the fascinating history of Vitis vinifera, including how it was domesticated in Transcaucasia and where varieties originated. Discover the mysteries of grape evolution, comprehend the ways that geography and morphology interact, and enjoy the rich history of this extraordinary fruit.

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