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NOVEMBER 2013 -
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wines, specifying the grape variety used.
What is “tannin”?
Tannin is an organic acid present in the grape skins and
seeds, responsible for the astringent quality in a young
wine. It is more pronounced in red wines because it
is extracted from the skins during fermentation.
The amount of tannin often relates to a wine’s
aging potential; it is deposited as sediment,
along with other substances, as the wine
ages in the bottle. Tannin is felt on the
gum line, inside the cheeks, and when
very powerful on the roof of the mouth
and tongue. It is the chewy, puckery,
dusty quality in a red wine.
Wine Tasting
There are five things to look for when
evaluating wine, appearance, aroma,
taste, finish and balance.
Appearance:
With about 2oz of wine in a glass, observe
the color of the wine by viewing it in front of
a light. The wine must be clear in a glass. Cloudi-
ness can indicate bacterial spoilage or, it may simply
mean that natural sediment has been stirred up. Sediment
in old red wines and crystals in white or red wines are
seldom indicators of spoilage.
Color, or hue, tells about a wine’s type, age, and substance.
Each wine has its own characteristic color. For example,
young and healthy Beaujolais has purple tone; Chablis
is pale straw yellow with a greenish tinge. As wine ages,
it’s color changes. Red wines are often deep purple when
young, than become ruby or garnet. White wines usually
become darker, changing to old gold.
Aroma:
Much of what we perceive to be taste is actually smell.
Swirling the wine glass releases the “wine aroma”. Bring
the glass to your nose and inhale the aroma. Smell helps
you define how fruity or flowery a wine is and to point out
both positive qualities and faults.
By the time you are ready to sip the wine, you should have
a very good idea of how it will taste. Over 90% of what
you taste is determined by smell.
Taste:
Tasting is a completely subjective experience, and each
person will react differently to a particular wine. Evalu-
ate several taste components at the same time: sweetness,
acidity (sourness), tannin (astringency), varietal taste, body