Process of Wine Tasting

Judging color is the first step in tasting wine

There are five basic steps in tasting wine: color, swirl, smell, taste, and savor. These are also known as the "five S" steps: see, swirl, sniff, sip, savor. During this process, a taster must look for clarity, varietal character, integration, expressiveness, complexity, and connectedness.
A wine's color is better judged by putting it against a white background. The wine glass is put at an angle in order to see the colors. Colors can give the taster clues to the grape variety, and whether the wine was aged in wood.

Characteristics assessed during tasting
Varietal character describes how much a wine presents its inherent grape aromas. A wine taster also looks for integration, which is a state in which none of the components of the wine (acid, tannin, alcohol, etc.) is out of balance with the other components. When a wine is well balanced, the wine is said to have achieved a harmonious fusion.

Another important quality of the wine to look for is its expressiveness. Expressiveness is the quality the "wine possesses when its aromas and flavors are well-defined and clearly projected. The complexity of the wine is affected by many factors, one of which may be the multiplicity of its flavors. The connectedness of the wine, a rather abstract and difficult to ascertain quality, describes the bond between the wine and its land of origin (terroir).

Connoisseur wine tasting
A wine's quality can be judged by its bouquet and taste. The bouquet is the total aromatic experience of the wine. Assessing a wine's bouquet can also reveal faults such as cork taint, oxidation due to age, overexposure to oxygen, or lack of preservatives and wild yeast contamination due to Brettanomyces or acetobacter yeasts. Although low levels of Brettanomyces aromatic characteristics can be a positive attribute, giving the wine a distinctive character, generally it is considered a wine spoilage yeast.

The bouquet of wine is best revealed by gently swirling the wine in a wine glass to expose it to more oxygen and release more aromatic etheric, ester, and aldehyde molecules that comprise the essential components of a wine's bouquet. However, sparkling wine is not swirled, as this speeds the release of the bubbles.

Pausing to experience a wine's bouquet aids the wine taster in anticipating the wine's flavors. The "nose" of a wine - its bouquet or aroma - is the major determinate of perceived flavor in the mouth. Once inside the mouth, the aromatics are further liberated by exposure to body heat, and transferred retronasally to the olfactory receptor site. It is here that the complex taste experience characteristic of a wine actually commences.

Thoroughly tasting a wine involves perception of its array of taste and mouthfeel attributes, which involve the combination of textures, flavors, weight, and overall "structure". Following appreciation of its olfactory characteristics, the wine taster savors a wine by holding it in the mouth for a few seconds to saturate the taste buds. By pursing ones lips and breathing through that small opening oxygen will pass over the wine and release even more esters. When the wine is allowed to pass slowly through the mouth it presents the connoisseur with the fullest gustatory profile available to the human palate.

The acts of pausing and focusing through each step distinguishes wine tasting from simple quaffing. Through this process, the full array of aromatic molecules is captured and interpreted by approximately 15 million olfactory receptors, comprising a few hundred olfactory receptor classes. When tasting several wines in succession, however, key aspects of this fuller experience (length and finish, or aftertaste) must necessarily be sacrificed through expectoration.

Although taste qualities are known to be widely distributed throughout the oral cavity, the concept of an anatomical "tongue map" yet persists in the wine tasting arena, in which different tastes are believed to map to different areas of the tongue. A widely accepted example is the misperception that the tip of the tongue uniquely tells how sweet a wine is and the upper edges tell its acidity. (wikipedia)


See also : soto, sour sally