Even though many people  just assume that Wine tasting is sipping, swishing, and swallowing - many are amazed to find that it’s actually a bit more. Wine tasting is more of an art, an art that is used to distinguish the taste of fine Wines. Wine can be a tasty and refreshing drink - if the bottle was stored correctly and aged properly. Wine tasting begins with the swishing. The reason why Wine tasters swish the Wine around in their mouths is to get the taste. Both the front and the back areas of the tongue contain taste buds, although neither one has any distinct sensation in taste. Taste buds can detect food and liquid that is bitter, salty or sweet, without a problem. To get the proper taste from Wine however, you need to swish it around in your mouth and allow your taste buds and sense of smell to bring out the unique and fine flavors in the Wine.

When you have a cold however, the Wine can taste very different. When tasting your Wine, your sense of smell has a major impact on the taste. What many fail to realize, is that over 75% of our taste is due to our sense of smell. When we have a cold, our sense of smell is affected. Therefore, when eating or tasting Wine with a cold, the taste will appear different. Wine tasters all over the world will tell you that tasting Wine is more about a sense of smell than the actual taste buds.

The art of Wine tasting is indeed an art. Wine tasters do however, follow some general guidelines and rules that judge how great a Wine is. These techniques can help you bring the most out of your Wine, providing you follow them and know how to bring out the taste.

The first thing to do with Wine is to look. With Wine, you can tell quite a bit about it by looking at it. You should always start by pouring the Wine into a clear glass, then taking a few minutes to look at the color. As far as the color goes, white whines aren’t white, but actually yellow, green, or brown. Red Wines on the other hand are normally a pale red or dark brown color. Red Wine gets better with age, while white whines get more stale with age.

Next, is the smell of the Wine, which you should do in two steps. You should start with a brief smell to get a general idea of the Wine, then take a deep, long smell. This deeper smell should allow you take the flavor of the Wine in. The more experienced Wine tasters prefer to sit back a bit and think about the smell before they actually taste the Wine.

Last but not least, is to taste the Wine. To properly taste the Wine, you should first take a sip, swish it around in your mouth, and then swallow. Once you swish the Wine around in your mouth, you’ll bring out the rich and bold flavors of the Wine. After swallowing, you’ll be able to distinguish the after taste of the Wine, and the overall flavor.

Once you have looked at the Wine, smelled it, and finally tasted it, you’ll be able to evaluate the Wine from a taster’s standpoint. This is the easiest way to determine the quality of the Wine, and whether or not it has been properly stored and aged. As with all things in life - the more you taste Wine - the better you will get at distinguishing the unique flavors.

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A Cultural Connoisseur Knows Types Of Wine 

Have you ever gone to a fancy French restaurant and been utterly confused by the back of the menu?  If so, you’re not alone.  The back of the menu is where the Wine list is, and sometimes it is so extensive that it is found on a completely separate menu!  There are many different types of Wine, and each is intended to be paired with a specific type of food.  You don’t have to be a Wine expert to function at fancy restaurants like these—all you need to do is become aware of the basic different types of Wine.  This knowledge will serve you time and time again in the world of food culture. 

A Wine For Every Aspect Of The Meal 

Though there are many different ways in which the types of Wine can be classified, one of the most common ways is by the portion of the meal with which it was intended to be served.  This method of categorization is a no-brainer and ensures that you will be able to pick a type of Wine for every occasion. 

Apéritifs are also known as appetizer Wines, and they are made to be consumed prior to a meal.  Appetizer Wines typically contain anywhere from 14 to 20% alcohol, making them richer and sweeter than Wines that were made to go along with the main course.  Types of Wine usually classified under this category include: Vermouth, dry sherry, and

Main dish Wines are typically either white Wines or red Wines.  Though both work well with main courses, each works better with different dishes.  Typically, white Wines go best with fowl, white meats, and sea food.  They can range from being very sweet to somewhat dry, and are best served chilled. 

Red Wines, on the other hand, are always fairly dry and are best served with spaghetti, red meats, and any food that is strongly seasoned.  Both red Wines and white Wines typically contain 10-14% alcohol, as they are served with the main course and meant to have a lighter taste.

For formal occasions, it is common for sparkling Wines to be served.  These types of Wines are sweet and best served as either an appetizer Wine or a dessert Wine.  Popular sparkling Wines include: Blanc de Noir, Champagne, Blanc de Blanc, and Spumante.  There are even Wines designated for dessert!  They range in flavor from being very sweet to medium sweet.  Port Wine, sweet sherry, Tokaji, Sauternes and muscatel are all common dessert Wines.  However, just because a Wine falls within this category does not mean it is only served with desserts, merely that it is most commonly served with desserts. Other Classification Methods 

It is possible to classify types of Wine using methods other than by the course they are associated with.  Some choose to categorize Wine by vinification method, quality, vintage, taste, or Wine style.  There is no set rule for classifying different types of Wine.

A Perfect Match 

After narrowing down which Wines go with a specific course, the next step is being able to narrow down the list of Wines so that you can pick the type of Wine that would best go with a specific meal.  This is difficult for many people to do, and most rely on the waiter’s recommendation. 

When pairing Wines with food, it is important to keep a few factors in mind.  The first key thing to remember is that white Wine goes well with white meat, while red Wine goes well with red meat.  Also, salty and sour foods go best with acidic Wines, while bitter Wines and bitter foods go well together.  Sweet Wines and sweet foods go hand in hand, while delicate food and delicate Wines pair up just nicely.  Finally, pair medium-bodied Wines with medium flavors.  Much of Wine pairing is simply common sense!

A Capable Connoisseur 

Next time you go to a fancy restaurant, you won’t have to spend a long time looking confused at the long list of Wine types, or ask the maître d’ for assistance.  With your newfound knowledge of the many different types of Wine, which courses they are associated with, and which meals they pair best with, you are on your way to becoming a Wine expert. 

George Kissi

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