How a tasting works
Describing wine can be complicated, so let's take a look at a wine tasting where even laypeople can experience first-hand how wines are systematically evaluated . The process begins with preparation: clean glasses, good lighting and a neutral palate cleanser such as water or bread.
First, the wine is poured, about a third of the way up the glass, to allow room for swirling and smelling. Then comes the visual assessment : the taster holds the glass against a white background to look at the color and clarity of the wine. White wines range from pale yellow to golden, red wines from light red to deep purple. Swirling reveals viscosity and gives clues to alcohol and sugar content.
Now the aroma is explored , also italy phone data called "the nose". First the taster sniffs carefully, then again after swirling to release the aromas. In doing so, scents such as fruit, flowers, spices and wood are perceived, which provide information about the grape variety, terroir and production.
The most exciting part is tasting the wine . A small sip is taken and moved around the mouth to capture flavors and texture. The balance between acidity, sweetness, tannins and alcohol is assessed and attention is paid to how the flavors develop on the palate. The finish describes how long the flavors linger in the mouth after swallowing.
After the sensory analysis, the overall impression of the wine is evaluated to see if the elements work harmoniously together and if the wine represents its style and origin well.
Typical attributes for wine description
Below you will find a selection of important terms in wine language that will help you describe your wines as precisely as possible.
clarity shiny, clear, cloudy, opaque
color (white wine) pale yellow, lemon yellow, golden yellow, straw yellow, amber
color (red wine) light red, ruby red, cherry red, garnet red, deep red, dark red
color depth pale, bright, rich, deep
shade young, developed, mature, aged
intensity restrained, expressive, voluminous, pronounced, overwhelming
aroma fruity (e.g. apple, pear, berry, cherry, plum, lemon), floral (e.g. rose, violet), spicy (e.g. clove, anise, pepper, cinnamon), earthy (e.g. mushroom, tobacco), woody (e.g. oak, vanilla)
texture silky, velvety, creamy, oily
sweetness dry, tart, semi-dry, semi-dry, subtle, lovely, drinkable, sweet, noble sweet
acid mild, low, soft, fresh, lively, lively, racy, crisp, piquant, acidic, sour
tannins soft, round, fine-grained, structured, firm, tart
alcohol light, tangy, strong, heavy
Old young, mature, overripe, developed, aged
departure short, medium, long-lasting, never-ending