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The following is a simple, standard set of steps for evaluating a wine. In
this illustration, we are concentrating on the characteristics of a red wine you might be tasting
1.
LOOK. Is the color of the wine deep, hazy, opaque, inky dark or intense?
2.
NOSE. The nose is the smell of the wine. What aromas do you detect? Does it smell like
berries, cherries, vanilla, plum, currant, smoky, fruity, or tobacco, for example?
3. TASTE
IT. Swirl the glass a bit and then sip and hold the wine in your mouth for a moment. Here are
some things to consider when tasting:
a. Temperature Red wines usually need to breathe
for from a few minutes up to an hour after opening. This 'opens up' or unlocks the flavors. Reds are generally
served at room temperature as opposed to whites, which are served chilled. If red wine is too cold, it won't be
as flavorful.
b. Body Is the wine light, medium or full-bodied?
c. Flavor
What exactly are you tasting. Are these flavors subtle or intense?
d. Mouthfeel
Sweet or sour (dry), tart or crisp acidity, bitternessor astringency (tannins) and savoriness (called "umami") all
should be noted.
e. Balance Do all the flavors and sensations of the wine seem in balance?
Do they create a harmonious, elegant or unbalanced effect?
f. Finish Do the
flavors linger or do they end quickly? Are other flavors or sensations apparent in the finish?
4. SUMMARIZE. What stands out about this wine? What didn't you like about the
wine? Is it a good value?
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