Wine 101, Part III- Tasting Wine

A wine flight refers to a series of wine pours that are carefully selected and arranged in a specific order. The purpose of a wine flight is to allow the consumer to compare and appreciate the different qualities of the wines being served. Each wine is presented one after another, allowing the consumer to taste and analyze them side by side. This format helps to enhance the tasting experience and allows the consumer to understand the nuances and characteristics of each wine in relation to the others.

If a wine is described as 'corked,' it means that the wine smells 'muted,' 'moldy,' or 'musty.' This is a common term used in the wine industry to describe a fault in the wine caused by a contaminated cork. The cork may have been tainted with a compound called trichloroanisole (TCA), which can give the wine an unpleasant aroma and affect its flavor. This is considered a flaw and can greatly diminish the enjoyment of the wine.

Different sized glassware allows the proper amount of surface area to be exposed for each variety, and is also shaped to better capture the aroma and palate experience of different wine-styles. This is because different wines have different characteristics and flavors that are best appreciated when the wine is served in the appropriate glass. The size and shape of the glass can enhance the wine's bouquet, direct the wine to specific areas of the tongue, and allow the wine to breathe properly. Therefore, having different sized glassware ensures that each wine is served in the most optimal way to enhance its unique qualities.

Swirling wine before tasting it helps to volatize the aromatic compounds, which means it releases the compounds into the air, making it easier to smell the aromas of the wine. This enhances the overall tasting experience by allowing the taster to fully appreciate the different scents and flavors that the wine has to offer.

When tasting multiple wines in one sitting, spitting the wine instead of swallowing allows you to retain your ability to discern tastes and flavors. This is because swallowing the wine can lead to intoxication, which can impair your senses and make it difficult to accurately evaluate each wine. By spitting, you can continue to taste and analyze the wines without the negative effects of alcohol.

Tannin is an astringent, bitter, organic compound found in wine that causes a 'dry' sensation in your mouth.

Terroir refers to the combination of soil, microclimate, aspect, water retention, native-yeasts, and traditional viticultural practices that give a wine a sense of 'place.' It encompasses all the environmental factors that contribute to the unique characteristics and flavors of a wine, reflecting the specific geographic location where the grapes are grown. This term is widely used in the wine industry to highlight the importance of terroir in the quality and identity of a wine.

Blind tasting refers to the act of tasting wine without any prior knowledge or information about the wine. This means that the taster does not know the type of wine, the grape variety, the region it comes from, or any other details that could influence their perception. The purpose of blind tasting is to evaluate the wine solely based on its taste, aroma, and other sensory characteristics, without any bias or preconceived notions. By removing the element of expectation, blind tasting allows for a more objective assessment of the wine's quality and characteristics.

The acidity in a wine causes you to salivate. When you consume a wine with high acidity, it stimulates your salivary glands, leading to an increase in saliva production. This can enhance the overall taste experience by adding freshness and liveliness to the wine. Additionally, the increased salivation can help to balance out other flavors and textures in the wine, making it more enjoyable to drink.

Typicity refers to the archetypal wine style and flavor profile that a consumer can expect from a particular wine region or varietal. It signifies the characteristic traits and qualities that are typically associated with a specific wine, allowing consumers to have certain expectations when choosing a wine from that region or made from a particular grape variety.

If a wine is oxidized, it will have a pronounced loss of its typical color, flavor, and aroma. Additionally, it may have a slightly nutty smell.

Vertical tastings showcase two or more consecutive vintages of the same wine, while horizontal tastings showcase two or more wines from the same vintage. In a vertical tasting, the focus is on comparing the differences between different vintages of the same wine, allowing tasters to understand how the wine evolves over time. On the other hand, a horizontal tasting allows tasters to compare different wines from the same vintage, highlighting the variations between different producers or vineyards within the same year.

The metaphor of comparing the body of a wine to milk is a good explanation because it effectively conveys the concept of different levels of richness and weight in wines. Just as milk comes in different fat percentages, wines can be categorized into light, medium, and full-bodied based on their richness and texture. This metaphor helps to simplify the understanding of wine body by relating it to a familiar everyday item.

Chilling a white wine down to below room temperature can have the effect of increasing the perceived acidity. This is because colder temperatures can enhance the perception of acidity in the wine. On the other hand, it can also decrease the aromatics of the wine. Lower temperatures can suppress the volatile compounds responsible for the wine's aromas, resulting in a less aromatic experience.

Chilling a red wine down to below room temperature can have the following effects on the wine: increased perceived acidity, decreased aromatics, and increased perception of tannin.