Taste of Wine

Degustation is carried out in 3 stages including visual evaluation, nose and palate impression in general. Then, the person tasting wine presents a general impression about the wine he/she tastes by combining all of these steps.

1. Visual Evaluation:In order to make visual evaluation, the amount of wine in the glass may not exceed 1/3 of the glass. The glass must be analyzed on a white surface, thus brightness and color passages may be observed easily. The more color shades there are in a wine, the more aging potential of the wine increases. Color of a young wine must be bright and lively. Lots of lines in thickness of vein that occur on the edges when you shake the glass and that are called as tears may show cues regarding density of the wine. The more they are, the thicker body the wine possess. One of the visual characteristics required in young red wines is a bright color close to dark vermeil and dominance of light shades of this color towards the edges. When red wines are matured, their colors become lighter, even dark red colors may turn into light brick red or brown in some of them. This requires many years; if this color change is observed in young wines, this shows a fault in the wine and may be defined as indicator of oxidation in general. In white wines, however, the color follows a graphic from light yellow in the first years, possible green color transitions to dark yellow when they are aged. Since white wines may not be aged as much as red wines in general, color change may develop faster than red wines. The wine might have not been filtered and may contain deposits but a wine must never be blurred. This is a signal for a fault.

2. Nose: Since nose is a very sensitive organ, perfume is not used when taste is made, the place for taste process should be an airy place free from odors. First, take the glass to the nose without shaking it and try to get the odors in front. The thing that you must firstly decide is whether there is an odor disturbing you in the first moment. In case of such an odor, this is never normal. These odors may generally be walnut, acetone, vinegar, soap, candle, burnt match, rotten egg, robber, horse, mold etc. In general, they may arise from the faults at production stage of wine or improper storage of wine. Each grape has specific characteristics. These characteristics may be noticed both during observation, by nose and on the palate. However, nose is our sense organ which may discriminate these characteristics best. When you smell the glass, note the odors it reminds you and compare whether you may get the same odors when you drink the same wine again. In general, wines made from the same grape should have basically the same characteristics although methods of production are different or their conditions for storage change. Shake the glass by keeping at the bottom. We ensure the odors remained at the bottom to be moved upwards by this action and thus we may get the odor at the front easily and feel more odors.

3.Palate: Take a sip of wine to leave sufficient space in your mouth for air and circulate it in your mouth fully to ensure its contact with each edge of your mouth. When you take the first sip, alcohol, acid, fruits or especially tannin (for red wines) must not be in the foreground, all of them must be in a balance. The point that you must firstly consider is that whether you feel one of them in your mouth dominantly. Comment on your feelings from the sip you took; does the wine softly slip from your mouth or are there rough tastes noticed such as bitter, sour, sweet? After passing all of these stages, you must make general comments on the wine you tasted. Is the wine you drank balanced? Are its alcohol, acid, fruit and tannin distributed in a balanced manner; or are any of them noticed dominantly? For how long does the taste of the wine stay on your palate? It is also called as end of wine; you may make comments on short, middle or long end of the wine after swallowing it. Do not forget that the more we taste different wines frequently, the more we may improve ourselves in this sense. Our senses that we use in tasting wine would improve in time when we run them. Despite the fact that there are some stereotyped patterns in degustation, personal comments may be made as well; it is essential to define the basic odors in that integrity in the same manner all the time.