The main sequence of wine tasting is from simple to complex. Therefore, white wines first, then reds. First young, then mature. First dry, then hardened.

There is a huge selection of glasses for wine. But even glasses sometimes correspond to a certain type of wine. Thanks to their special shape, you can better feel the bouquet and taste of the drink.

Criteria for the best glass

For wine tasting, it is recommended to take tulip-shaped glasses. The bowl is preferably made of crystal - the purer and thinner the crystal, the more transparent it becomes. The stem of the glass should be long (as long as a brush) and thin. Only in this case can you admire the wine and get maximum information about its quality.

A glass of wine must be held exclusively by the stem. Firstly, this way the wine will not heat up from your hands. Secondly, fingerprints may remain on the bowl of the glass. Thirdly, it is more convenient to rotate the wine by the stem. And fourthly, holding a glass by the bowl is not aesthetically pleasing.

Start of tasting

The glasses are thoroughly washed, free of foreign odors and wiped dry.

Wine is poured into a glass one third full. This allows you to easily rotate the glass in order to catch all the notes of the aromatic wine. In restaurants, this method of service is used to judge the qualifications of the waiter.

Identifying defects in wine

Let's start with the aroma. If the wine has a musty smell, then its taste will also be spoiled. If the wine smells like a cork, then its taste will be unpleasant. The smell of garlic, in turn, indicates an excess of sulfur.

If white wine has a sour taste of ascorbic acid, and red wine has a sour taste of spoiled fruit, then such wines are oversaturated with oxygen.

The burning sensation in the mouth is caused by excess alcohol. The heavy, cloying taste of wine indicates an incorrect ratio of sugar and alcohol.

If young wine has a bitter taste, and aged wine has a dry, bitter taste, this is a consequence of unripe tannins.

History of wine as an element of culture

Tasting translated from Latin (degustetion) means “tasting”. In many European countries, wine tasting was an element of civilization. This culture then spread to other countries. There was increased interest in wines, as a result of which a lot of professional literature appeared. Experts created a special wine terminology that is understandable regardless of the language of the country.

Subjective area

Since each subject has his own taste, it is recommended to listen to the opinions of experts if you want to join the tasting. However, the final say in choosing a particular wine will still remain with you.

Definition

Tasting, by definition, is an objective assessment of a product by the senses, that is, sight, smell, taste.

On at the moment There are standards for each type of wine, certain terminology. However, in addition to professional literature, there are a large number of independent descriptions that enrich wine terminology.

Types of wine tasting

Tastings vary depending on the purpose and are divided into competitive, working, scientific, arbitration, commercial, industrial, and demonstration. Tastings can be vertical and horizontal, open and closed.

Sometimes tasting can be hedonic, that is, done for pleasure

Lifestyle

For a certain lifestyle, tasting is an indicator of a culture, sometimes an entire society. This is an art that anyone can learn. Learn to research wine, describe it and give it your assessment and characteristics.

However, there are significant differences between professional and amateur tasting.

A taster is a professionally trained person who has been able to develop his senses and memory. A professional will be able to easily grasp the most subtle taste and aroma, and quickly compare it with familiar images from previous tastings. Thanks to special language and terminology, a taster can easily express his feelings, while it is very difficult for an amateur. A specialist will easily find all the shortcomings of a particular wine, while an amateur will rely solely on its advantages and enjoyment.

Ethics

It is important for the taster to rely on his own feelings; he has no right to give preference to one type of wine or another. In order to professionally train as a taster, you need some experience and a keen sense of smell and taste memory.

As for the amateur, this may be a person with sufficiently developed senses. The taster reaches the heights of mastery exclusively through many years of experience.

By watching a professional work, you can master the main areas of tasting. Do this as often as possible, try to take part in “blind tastings”, look for new opportunities, train your senses on berries, fruits, flowers, vegetables, etc. Increase your vocabulary of terms by studying professional literature.

Tasting conditions

Depending on the well-being of the taster, his diet, as well as the time of year or day, lighting, temperature and other factors, the same type of wine may be perceived differently.

Visual assessment (“eye”)

The first impression of wine is color, fluidity, transparency, effervescence (for sparkling wines). Having determined the color of the wine, you need to pay attention to the shades.

Color. The wine is examined up to the light. The white background is a white sheet of paper or a white tablecloth. Hold the glass in a vertical position by the stem, then tilt it slightly away from you, thereby the wine takes on an oval shape inside the bowl, which helps to determine all its shades. Shades will tell about the age and aging of the wine.

White wine can range from colorless to light yellow (light green) in color when young, and darkens (to an amber color) as it ages. Red young wine - from bright purple or crimson to orange (brick) hue when ripe.

The main factor in color saturation is the grape variety. For example, Burgundy red wine made from Pinot Noir has a less intense color than Bordeaux red wine from Cabernet variety.

However, the color is influenced by many other factors: the maturity of the grapes, the age of the vine, weather conditions, harvest time, technological process, etc.

Fluidity. By rotating the glass in a circle, you can determine the viscosity and fluidity of the wine. The quality of the wine is assessed by the speed at which and exactly what marks the wine leaves on the glass during rotation. The longer the “traces” drain, the thicker and stronger the wine. However, it is recommended to determine the structure of wine not visually, but in the mouth.

Transparency. A mandatory requirement for wine is transparency, absence of sediment and bubbles. A cloudy, bluish, dull tint, as well as small particles in it, is a clear sign of a wine defect.

Activity (effervescence) and bubble size This is the first quality test for sparkling wine. The smaller and more intense the bubbles, the better the quality of the sparkling wine. Bubble terminology: long lasting, beautiful, intense.

Olfactory evaluation of wine (“nose”)

Taste is based on smells and aromas, so olfactory assessment is key when tasting. It allows you to feel the persistence and intensity of the aroma of the wine.

First, the glass should be kept at a distance and the subtle notes of aroma should be caught, then the glass should be brought closer to the nose, and then the nose should be lowered into the glass, but not into the wine. As you swirl the glass, the wine oxidizes and its aromas come to life.

Fragrances are divided into three groups:

Primary, that is, those that correspond to a given grape variety.

Secondary, which appear as a result of fermentation of alcohol and wort.

Tertiary, acquired during the aging process, as well as upon completion of malolactic fermentation.

There are specific inhalation skills for the taster (quick inhalations or long soft inhalations).

Primary and secondary aromas have floral, plant, fruity, spicy tones. Tertiary – animal, empyrematic, balsamic tones.

The description of the aroma of wine depends on the bouquet, consisting of various aromas and shades. The older the wine, the richer the geo description.

Taste-tactile assessment (“mouth”)

Feeling the taste is much easier than feeling the aroma. After all, there are only four known tastes for the receptors of the tongue - sweet, salty, sour and bitter.

Sweetness. This sensation catches the tip of the tongue. If a wine has little sugar, it is called dry. In tasting terminology, the following designations of sweetness are used: sharp, cloying, pleasant, unpleasant.

Salinity. It is found by the upper front part of the tongue. In wine, saltiness brings out sour or sweet notes.

Acidity. This quality of taste is found at the edges of the tongue. Acidity is divided into six types: malic, citric, tartaric, succinic, acetic and lactic. If acidity is not expressed, then the wines are characterized as fresh. However, pronounced acidity makes the wine harsh, aggressive and even caustic.

Bitterness. It is found by the back of the tongue.

Structure– general impression of the wine. Thus, bad wines are called flabby and poorly formed, while good wines are called round and well-formed. The wine can be light, full, extractive, etc.

Astringency. A little astringency is welcome in a balanced wine. Astringency is affected by tannins found in red wines. In terminology, expressions such as matured (i.e., velvety, soft, silky) and unripened (green, rough, astringent) tannins are used.

Temperature. The main factor is the moment when the wine first enters the mouth. The heat is caused by ethyl alcohol, the amount of which depends on the strength of the wine.

Density. It is related to the alcoholic strength, structure of the wine and richness of taste.

Tingling. This refers to the feeling of tasting sparkling wines that release carbon dioxide, but it is also inherent in young sour wines.

Aftertaste. It is the final stage of the sensation of wine in the mouth. It remains after drinking or spitting out a drink. It is believed that the longer the aftertaste, the better the wine. Caudal is a unit of measurement for aftertaste. It is equal to one second. A good wine has an aftertaste of 10 caudals, while fine, great wines have up to 30 caudals.

The tasting technique is as follows. Take about 30 ml of wine into your mouth, moisten the palate with it first, then the entire oral cavity. Next, the wine is “chewed” and “ventilated”, drawing in air through the mouth and exhaling through the nose, swallowing a few drops and spitting out the rest. For amateur tasting, spitting is not necessary.

Features of tasting wines and spirits

The main responsibility of the taster is not to lose sensation at the first sip. At this moment, alcohol burns and dulls the receptors in the mouth.

Sometimes the drinks being tasted are diluted with water, but this leads to disruption of the balance and structure of the wine. Other tasters place a few drops of wine on the palm of their hand and try to pick up the aromas, but this method does not evaluate the taste. Still others rinse the glass with wine, and then, covering it with paper, wait for the excess alcohol to evaporate in order to inhale the aroma.

The generally accepted and most successful method is one in which the taster briefly takes a few drops of wine into his mouth, where it evaporates. With this method, there are more opportunities to experience all the subtleties of taste and its shades, as well as the richness and structure of the wine, and fully experience its aftertaste.

A wine taster is a specialist who evaluates the quality and level of wines. The task of this person is to recognize the maximum number of wines, to identify problems as early as possible in order to prevent spoilage of the drink in the early stages. As a rule, the taster works directly at the winery or in an organization involved in certification in the field of winemaking.

What do you call a person who tastes alcohol?

The person involved in tasting is called a wine taster. Sometimes his profession is confused with another specialty in the wine field - sommelier. The sommelier selects the wine assortment, recommending certain drinks to clients depending on the choice of dishes.

There is also the profession of cavist, which also should not be confused with a taster. He works in wine stores, and his duties include helping customers choose a drink. He must know the history and origin of wines, understand their quality and especially successful samples.

A taster is a person who helps production and enterprises obtain best product as a result of its manufacture.

Tasks of the profession:

1. Evaluation of wine or material for its production.
2. Full analysis of the taste and aroma of the drink.
3. Comparison of the taste and aroma of the original product with wine standards.
4. Recommendations regarding the optimal production technology and aging period of the drink.
5. The taster can also give advice on the future value of the wine based on its analogues.

How to become a taster

This is a profitable, but not easy profession that not everyone can master. To master this profession, a person requires not only special training, but also a natural predisposition. You must have high sensitivity to subtly distinguish between the aromas, taste and color of drinks.

You will also need an excellent memory that will be able to retain the maximum number of parameters of elite alcohol samples for further comparison with them. The larger the knowledge base of such a specialist, the more valuable he is. This profession will also require the ability to competently express thoughts in order to correctly convey information to listeners.

If a person has the initial natural qualities, he needs to undergo training. In Russia, this specialty is taught at a limited number of enterprises. There are organizations that conduct training courses for future tasters. Upon successful completion, you can receive a certificate and the opportunity to continue working in this company.

You can also go to university - there is a specialty “food industry technologist”, which will allow you to give technological advice on the topic of wine production. This will be a great advantage for a specialist in this profession.

How to properly conduct a wine tasting

There are several types of wine tasting, they are divided depending on the goals. First of all, the taster evaluates the product to determine whether it meets the required standards. A production assessment is given, which allows one to approve certain new brands and select the best samples. Competitive evaluation allows you to evaluate a product at various exhibitions and competitions.

There are also types of tasting intended for the end consumer. In the first case, guests come to a wine production, taste drinks from its range and then purchase the samples they like best. In the second, tasting takes place during a festive feast, when drinking wine is complemented by snacks.

Assessing drinks in production is a difficult job that cannot be done without appropriate education. But it is also possible to try tasting the drink at home. To do this, you will need to choose a room that will have good ventilation; Natural light and a temperature of +19… +22°C are highly desirable.

It is equally important to choose the right glasses that most clearly reveal the aroma of the drink. Suitable shape is tulip-shaped, made of thin transparent glass and with a long stem. The tasting glasses are filled 1/3 full and held solely by the stem. If you drink several types of alcohol, it is recommended to start with sparkling wines and end with the strongest and sweetest ones.

Wine is assessed in several stages:

1. First we talk about its visual aspect. It should be of the appropriate shade, without unnecessary particles, not cloudy and shiny.
2. Next, the smell is assessed. At this stage, all shades and nuances of the aroma of the drink are determined.
3. After this, the taste is assessed - both the first sensations after wetting the mouth with wine, and the aftertaste after a sip.

After all the procedures have been completed, you can enjoy your favorite drink.

How to taste beer correctly

In this article you will find: rules for beer tasting, main beer styles, beer ratings, top 10 beer producing countries.

When tasting, you first need to determine the style of the beer. The most comprehensive classification of beer styles is regularly published by the American organization Brewers Association. This guide is called the Brewers Association Beer Style Guidelines and is available on the official website. It takes into account all the details: from taste and visual assessment to density and bitterness.
But this guide also has its drawbacks - the characteristics of beer styles do not always coincide with the generally accepted ones. This applies to a greater extent to European beer. So it’s worth keeping alternative classifications in mind. At least for Belgian varieties (Confederation of Belgian Brewers), British (Campaign for Real Ale) and Czech (Výzkumný ústav pivovarský a sladařský).

Then the correct temperature of the drink is necessary. For normal consumption, it is recommended to maintain the temperature of the beer based on its type. During tasting, the temperature of all varieties is the same: 10-12 °C.

For beer tasting, you should choose a cognac type glass - wide in the center and tapering at the top. In such a glass the aroma of the drink is better felt.

What to pay attention to

One of the important components of beer is color. It must exactly match the style of the drink. There are several accepted shades of beer: at one end of the scale there is straw color, at the other - black. When assessing color, tasters use a regular white sheet of paper and a flashlight. The leaf is used as a background against which the color of the beer is visible.

The next stage: assessing the aroma and identifying defects - that is, odors that should not be present in a given style of beer. To do this, the tasting glass is filled one third full. First, the aroma is slowly inhaled - in order to create the initial sensation of the main smell. Then you need a glass
One of the main indicators of the taste of beer is bitterness, or bitterness. It is measured instrumentally and expressed on the IBU scale. A light “Lager”, for example, has an IBU of 5-10 units, a Czech Pilsner contains 30-40 units, India Pale Ale has an IBU of 40 units and above

rotate clockwise - the aroma of the beer rises to the surface. Next - drink. The initial smell will be revealed either by half-tones of similar aromatics, or complemented by new aromas. Main beer aromas: bread, yeast, caramel, fruit, spicy, berry, floral.

In addition to the correct aromas, beer may contain foreign odors - those same defects. The most common of them: diacetyl (the smell of melted butter), dimethyl sulfide (cooked vegetables), acetaldehyde (green apples or freshly cut grass), musty, burnt, metal or rust smell, solvent aroma, phenol, medicine smell.

One of the main indicators of the taste of beer is bitterness. The bitterness of a beer, or bitterness, is measured instrumentally and expressed on the IBU - International Bitterness Units Scale, but the taster must determine by taste how much bitterness corresponds to a particular style of beer. To a large extent, it is a matter of studying the scale and constant practice. A light "Lager", for example, has an IBU of 5-10 units. Czech Pilsner contains 30-40 units. A real Pilsner should have a distinct bitterness, and not a malty (sweet) taste - this is now, unfortunately, a common practice in the world. India Pale Ale has an IBU of 40 and above.

Bitterness scale

Another important characteristic of beer taste is its body score. The body is determined by the sensations during use. Of course, there are gradations to help. The body can be light, watery, dense, rich, uneven (with some kind of bulging taste), round - balanced; strongly, lightly or moderately carbonated (carbon dioxide bubbles present in beer). For example, the rice “Obolon” ​​has a watery body, while the light “Krusovice” has a dense body. While drinking beer, you can “chew” it a little - then its body feels better.

The final stage: assessing the aftertaste of the beer. What taste sensations are left on the receptors and how does this correspond to the style of the beer? In professional tastings, by the way, the aftertaste of beer is not highlighted separately, but is assessed along with other criteria as a general, final impression of the beer.
How to drink correctly

First, you need to decide on the basic concepts of the taste characteristics of beer. Taste is a sensation that occurs when irritants act on human receptors. Receptors are located on the tongue, pharynx and palate. After the substance acts on the receptors, the information is transmitted to the brain, where it is processed and perceived as a particular taste. It is customary to distinguish five types of basic tastes: sour, sweet, bitter, salty, umami.
Among the foods we are familiar with, the taste of umami can be felt in Parmesan cheese, Roquefort cheese, and soy sauce.

The receptors responsible for the perception of basic tastes are located on different parts of the tongue. Sweet taste is the tip of the tongue, bitter taste is its root (that is, the very end part); sour, salty and umami - sides. For more than a hundred years, it has been customary to separate the taste of umami from saltiness thanks to the efforts of Japanese scientists. Among the foods we are familiar with, umami can be felt in Parmesan and Roquefort cheeses, as well as in soy sauce.

Knowing the location of the receptors, it is easy to understand how to properly drink beer when tasting. If you don’t have to swallow wine when tasting wine, then when tasting beer you should definitely swallow it so that the receptors located at the end of the tongue can appreciate the bitterness of the beer. However, the method of tasting wine, in which you fill your mouth with liquid and then inhale with your mouth slightly open without swallowing (to oxygenate it), works well for beer.

About the main types of beer

Ale is a strong, bitter drink produced by rapid top fermentation at high temperature fermentation. In England, ale has been known at least since the 15th century; a similar drink without hops was brewed back in the 7th century. Ale typically takes 3 to 4 weeks to brew, but some varieties can take up to 4 months. Before hops were brought to England from the Netherlands in the 15th century, the word "Ale" was used exclusively to refer to drinks resulting from fermentation without hops. The word beer gradually took root for a drink with the addition of hops. Ale was a very important drink in the Middle Ages and, along with bread, was considered an essential commodity

Ale Prepared by infusion and top fermentation (top fermentation) of yeast at room temperature

Bitter This group includes several varieties with colors ranging from light yellow to light brown. All of them are dry, with a noticeable bitterness in the aftertaste and are popular as bottle varieties. For preparation, the lightest and purest barley is used, which produces light malt, and a relatively large amount of hops, which gives the drink a specific hop taste

Trappist A strong ale with an amber-copper color, slightly sour and spicy, it differs significantly from other varieties. Trappist beer - a type of beer brewed by or under the supervision of Trappist monks

Barley Wine A completely unusual type of beer with a very high alcohol content and high density. Has a dark garnet color and wine taste

Porter A dark, strong, dense beer with a strong hop flavor.

Stout A group of the darkest beers, made from a mixture of regular and roasted malt and having a strong hop flavor. Stout is a predominantly English drink and is generally not brewed anywhere else. From the Stout group, the darkest variety is Extra Stout, which, by the way, also includes the great GUINNESS.

Lambic One of the types of ale prepared in some regions of Belgium. The malt solution is exposed to the open air and the fermentation process occurs with the help of “wild” yeast in the air. To improve the taste, beer is usually flavored with fruit.

Weiss Berlin top-fermented wheat beer with low alcohol content. Prepared from 25% wheat malt. Very foamy, has a sour taste caused by fermentation with lactic acid bacteria

Weizen Wheat beer from Southern Germany, 50-67% wheat malt. This is usually light beer, but dark beer (dunkel weizen) is also prepared. Some brands of wheat beer are fermented in bottles (hefeweizen), in which the yeast sediment remains suspended. Wheat beer contains few hops and has a clove aroma from a special type of yeast.

LAGER

Lager- the type of beer and the name of the brewer's yeast that causes the beer to ferment, followed by low temperature fermentation starting at the bottom of the barrel - what is called bottom fermentation. During bottom fermentation, the yeast settles to the bottom of the fermentation tank. Their name comes from the German word lagern - “to collect”. This yeast “works” in low temperature conditions; it processes more sugar, and the beer tastes cleaner and more distinct. The taste of a real “lager” can be different - from sweetish to bitterish, which depends on the amount of hops and technological subtleties.
Lager beer is usually light in color, but can also be dark. Currently, this is the most common type of beer, the share of which in global consumption reaches 80%. Bottled beer is often pasteurized or finely filtered to increase shelf life

Lager Although Lager is considered a simple light beer, it is fundamentally different from Ales and is the product of a completely different brewing system. Unlike Ales, Lager is prepared by boiling and bottom fermentation (bottom fermentation) with a slow secondary fermentation at low temperature over several months. In other words, this beer uses more of a wine-making technique. Mostly Lager is light yellow, although dark varieties are also found. Beer is prepared with a small addition of hops and therefore has a soft, light taste. Lager includes styles such as Bocks, Doppelbocks, as well as a large number of Pilsners

Pilsner The beer was first brewed in the city of Pilsen in the Czech Republic and was the first clear beer. Low density, light yellow. Unique environmental conditions and the latest technologies have made WARSTEINER one of the most popular brands of this variety in the world

Bock Traditionally prepared in Germany at the end of the harvest, when both barley and hops have " full force"The beer sits throughout the winter and is the main drink at the spring festival. Bock comes in light (helles) and dark (dunkles). The strongest beer is called “double” (doppelbock)

Octoberfest/Marzen Amber strong Munich beer. Prepared in March and consumed during the annual festival in October

Rauch A beer with a smoky flavor that comes from the malt roasted by burning beech wood. Distributed in the Bamberg area in Germany. Served exclusively with smoked meat or shish kebab, with rye bread and sharp cheeses

Dry A light beer in which all the fermentable sugars from the malt are converted into alcohol. For this type, less malt is taken. Has a low initial gravity and would have very little aroma if not for the large amount of hops

Draft Means beer from a barrel, not pasteurized. Some breweries put it in cans or bottles, but transport it in refrigerated containers or undergo a fine cleaning process that replaces pasteurization. WARSTEINER in any container - unpasteurized beer!

Ice Beer Light beer, which, after brewing but before final fermentation, is quickly cooled to near freezing temperature. The resulting ice crystals are removed, resulting in a beer with almost double the alcohol content of other types of light beer.

TOP 10 beer producing countries

1st place England

This country is the world's largest exporter of beer and all its derivatives. Ale is especially popular in other countries and is valued by true gourmets. England produces the world's largest volume of beer per capita. Beer is part of the history of this country.

2nd place Germany

The beer festival is the most famous holiday in Germany, which has become almost international. Today in this country there are about 1,300 companies producing the drink beloved by the Germans.

3rd place Belgium

Of course, this country is known to all beer lovers without exception. One has only to mention Stella Artois - and everything becomes clear. However, in addition to this manufacturer, there are about 300 different beer producers operating in Belgium.

4th place USA

Beer makes up 85% of all alcoholic beverages produced in the United States. In France they love wine, in America they love beer. There are more than 1,400 large, medium and small producers in this country, from giants like Budweiser and Coors to tiny breweries that produce a couple of plastic bags of beer a day.

5th place Canada

There are many well-known producers in this country, and the beers produced in Canada are imported by other countries by the tens of thousands of liters. The most well-known manufacturers include Labatt, Molson, Sleeman, and Moosehead.

6th place Mexico

Mexicans love beer, but they were able to start producing their favorite drink only in the 19th century, when the mass migration of Germans to this country began. The settlers had a very strong influence on the life of Mexico, including brewing. Today, Mexico is represented on the beer market by two of its most famous producers: Negra Modelo and Dos Equis Ambar.

7th place Ireland

Beer production in this country also dates back hundreds of years. The most famous beer manufacturer in this country is Guinness, a company founded back in 1756. Now the company is one of the largest beer producers in the world.

8th place Australia

As soon as the British settled in Australia, they were faced with the main difficulty of all residents of hot countries - the inability to maintain the required temperature for beer production (naturally, there were no refrigerators in those days). The production of this drink began only in 1887, when refrigeration units had already become quite widespread. We know of two Australian manufacturers: Foster's and Lion Nathan.

9th place Japan

Japan also loves beer - and varieties of this drink produced in the Land of the Rising Sun are valued even where the Sun sets. The beers produced in Japan are very dry and full of carbonates. The most famous varieties include Asahi and Sapporo.

10th place Scotland

It is believed that the ancient Celtic tribes learned to brew beer about 5 thousand years ago. Now the art of brewing in Scotland has reached heights undreamed of by the ancients. The most famous beer producers in this country are Arran, McEwan's and Belhaven

Where to study to become a beer taster

Typically, a specialist in beer tasting is called a beer judge or beer taster. If we talk about Europe, beer tasting schools operate in Prague, Munich, and London. Prague is closer geographically, and the price is more reasonable - the course costs about $400. In Munich there is a joint project between the World Brewing Academy and the Siebel Institute. The price of the course is $1400.

There are schools in the United States that prepare you to pass exams for various degrees of beer judge skill. Graduates subsequently work as tasters at local beer competitions. In our country, tastings are taught in international brewing concerns equipped with beer quality laboratories.

We're working for a glass of beer)

Wine tasting is a skill which requires certain knowledge, skills and experience. It will take time to reach a level where, after drinking from a glass, you can give out a ten-minute monologue with detailed metaphors and comparisons. But you can form your own opinion now. So, how to taste wine correctly.

Before trying the next variety, it is best to eat a crust of bread and rinse your mouth with plain water.

Wine taste killers

It should be remembered that before start wine tasting You should not consume food products that can “clog” your taste buds with their taste and smell (coffee, cigarettes, menthol candies, overly hot or spicy dishes, traditional pickles, etc.). It is important to remember that the line between taste and smell is very blurred, and if you deliberately dull your ability to feel the taste and aroma to the fullest, then you can forget about the pleasure of tasting wine.

You should also remember about your health. If you have a runny nose or a cold, it is better to avoid wine tasting, otherwise you will not feel the smell or taste of the wine being tasted to the fullest. Before trying the next variety, it is best to eat a crust of bread and rinse your mouth with plain water.

Glassware for proper wine tasting

Wine containers must be perfectly clean and dry. For wine tasting, it is better to fill the glass one-third full., it is better to hold on to the stem so that your hand does not heat the wine. When tasting, it is better to go from simple and young wines to richer ones, from dry to sweet, from white to red. By the way, the walls of the glass should be slightly fogged - this means that the wine is properly cooled.

Getting started wine tasting first evaluate the color. The way a wine looks can say a lot about its quality and origin. First of all, you need to evaluate the color of the wine in contrast with the white background (a tablecloth on the table or a napkin will do for this). Tilt your glass slightly and notice the color of the wine and its depth. The color of a wine can also tell you a little about the grapes used to create it. For example, the color of Pinot Noir wine will be the palest. Young white wine, as a rule, has a greenish-yellow tint, while young red wine has a violet-scarlet tint. Over time, the color scheme changes towards brown.

Young white wines have a golden color, more mature ones turn into amber shades, and a gray or brown rim of the disc in the glass may indicate the fading of the drink. Red wines gradually transition from purple to brown. Most unaged red wines appear dark purple. As the wine ages, its color loses depth and becomes paler. If you notice a brown tone in a young wine, this is not very good. Most likely, this wine underwent too rapid and aggressive oxidation. Look at how the wine plays in the glass, whether there are any foreign particles on its surface, evaluate its transparency, shine and the presence/absence of carbon dioxide bubbles.

Sometimes When tasting wine you may encounter small crystals"tartar" Do not be alarmed, this is not a fault in the wine and means that it has been exposed to low temperatures. Some producers specifically chill the wine and filter it to remove cream of tartar, which confuses some consumers. Interestingly, white wines from countries with cooler climates do not sparkle as much as wines created in countries with warmer climates.

If you tilt the glass too much or shake it, you will be able to see the so-called “tears” flowing down. The more alcohol in a wine, the more impressive they look and can give you some idea of ​​the alcohol content of the drink. After you enjoy the performance of the wine in the glass, you can begin to discover its aroma. Professionals divide the so-called “noses” into the first, second and third.

First nose. After you pour the wine from the bottle into the glass, immediately smell it without shaking it. You will feel a changing range of aromas as the wine interacts with oxygen. Your task is to determine the main notes and their intensity.

Second nose. You need to twist the glass, holding it by the stem, giving the wine the opportunity to interact with oxygen, get rid of the remaining carbon dioxide and reveal its aromas. Place your nose in the glass and inhale, you will feel a different bouquet from the first nose.

Third nose. In order to trace all the changes occurring in a glass of wine, you should wait a while and inhale again from the glass of wine. This way you can track the full aromatic evolution of the wine, as well as the wine’s resistance to oxygen.

To do this, it is recommended to fill the glass about 1/4-1/3 full to avoid spilling anything. You can place the glass on a horizontal surface and, holding it by the base, make several circular movements. Now bring the glass to your nose again, you can even lower your nose into the glass a little (don’t overdo it). Take a deep breath. Don't smell too much, as this will dull your sense of smell. It's better to pause for a couple of minutes and try again. What to look for? Fragrances can be (roughly) divided into several groups:

• fruit (citrus, berries, fruit, dried fruits);

• floral (geranium, rose, violet);

• herbaceous (green peppers, artichokes, tea, tobacco);

• spicy (anise, black pepper);

• nut;

• caramel (butter, chocolate, honey, molasses);

• woody (oak, cedar, vanilla);

• earthy (mushrooms, dampness);

• unpleasant odors of chemical or microbial origin.

Evaluate the intensity and typicality of certain aromas for a given variety and type of wine. Think about the smell from the glass: young wines have a fruity aroma (notice the smell of raspberries or citrus, for example), older wines have a complex aroma (including the smell of oak bark or grass).

Wine tasting

Very often, when someone tastes wine, they barely take a sip or simply wet their lips. Please don't do this. Put this amount of wine in your mouth so that you can completely immerse your tongue in it and roll it from side to side. “Roll” the wine over the entire surface of your mouth and tongue, “chew.”

Do not swallow immediately. First, try to gently inhale air through your mouth. I agree, it doesn’t look very aesthetically pleasing, and the sound is like a water whistle. But in this way you will connect the retronasal sense of smell to the assessment, which will allow you to experience the bouquet even more fully. Professional wine tasters they try to take a small portion of wine into their mouth and pass oxygen through it. In the mouth, the wine heats up and releases aromas that are detected by our sense of smell. A good wine should have a harmoniously composed taste and gradually open up in the mouth, giving away its bouquet.

Remember that the main thing is not the assessments of experts and specialists, who can only be a certain guideline for you. The main thing is that you like the wine and suit your taste preferences. You can better appreciate the taste of wine, if you hold it in your mouth for a while, paying special attention to your sensations and taste in the back of your throat. You can evaluate the taste of wine according to the following parameters:

• astringency;

• acidity;

• harmony (combination of all elements);

• fullness of taste (body);

• drinkability (is it easy to drink on its own).

When tasting wine They share a short taste (a sensation that is felt on the palate only for a while and goes away quickly) and an aftertaste. They can and most likely will differ. Try to capture these nuances and describe them.

Evaluate the aftertaste of the wine

Aftertaste of wine is the feeling you are left with after you finally take a sip of wine. And it can be very different from the taste that you felt on your palate.

What you need to pay attention to is the taste of the alcohol (which you shouldn't taste) and the time for which the taste of the wine stays in your mouth. This is called aftertaste. The taste of some wines can last longer than one minute. Assess the balance of the wine. Are there any dominant flavors or does the wine have a clear and defined taste? The longer the aftertaste, the better the wine.

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Attention: This article is intended for persons over 18 years of age.

Whenever you visit a country rich in wine, tasting it is one of the most rewarding and worthwhile excursions. If you take a long walk through the vineyards and admire the vines and picturesque scenery with glass in hand, you must first learn to appreciate the subtle beauty of wine.

Steps

Look at the wine, specifically around the edges. By tilting the glass a little, you can see how the color changes from the center to the edges. By holding a glass against a white background, such as a napkin, tablecloth, or piece of paper, you can see the real color of the wine. Consider the color of the wine and how clear it is. Intensity, depth and saturation of color do not necessarily correlate with quality. White wines become darker with age, while red wines, on the other hand, lose their color, becoming brownish, often a little harmful due to the dark red sediment at the bottom of the bottle or glass. It’s good to inhale the smell of wine and feel its preliminary aroma, so that you can then compare it with the aroma after swirling the glass. In this way, you may notice some off-odors indicating that the (bottled) wine is probably spoiled.

Swirl the wine in the glass. This is done to increase the evaporation surface area of ​​the wine, it spreads inside the glass and reaches your nose, allows it to mix with oxygen and helps the aromas develop.

As you swirl the glass, pay attention to the viscosity of the wine (how slowly it flows back down the sides of the glass). More viscous wines are said to have "legs" and are likely to contain more alcohol. Although the wine looks beautiful in appearance, this has nothing to do with its quality, but may indicate its strength.

Inhale the wine. First you need to bring the glass to your nose at a distance of several centimeters. Then dip the tip of your nose into the glass. How do you feel?

Take a small sip of wine, but do not swallow it until you have completed this step. The difference between drinking wine and tasting it is that you have to spit it out! Swirl the wine around in your mouth to introduce it to everyone taste buds. You will only be able to taste sweet, sour, salty, bitter and umami (the savory fifth taste of MSG). Pay attention to consistency and other tactile sensations, such as a distinct sense of weight and texture.

• Spit the wine into a special “spittoon” if you are going to taste many other types of wine. Drinking alcohol may reduce your tasting abilities. Moreover, if you are driving, you should undoubtedly use a spittoon.

1. Inhale through the wine. Purse your lips as if you are going to whistle, draw a little air into your mouth and exhale through your nose. This releases the aromas of the wine and allows them to reach the nose where they can be recognized. The nose is the only place where the bouquet of a wine is recognizable. However, enzymes and other chemicals in your mouth and saliva often change the flavor profile of a wine. By inhaling through wine, you find completely different aromas, separate from those that were in interaction with the oral environment.

   Take your next sip of wine, but this time (especially if you're drinking red wine) let it come in contact with the air. In other words, slurp it while smacking your lips (without a loud slurping sound, of course). Notice a subtle difference in taste and texture.

   Feel the aftertaste. How long does it stay? Do you like the taste?

2. Write down your entire experience on paper. You can use any terminology that suits you. The most important thing is to describe your impression and how much you liked the wine. Many wineries provide their own booklets and pens so you can take notes on the flavor during the tasting. This will force you to discern the subtleties of the wine. Also, you will have useful notes about what each wine tastes like and you can easily match it with food or according to your mood.

   • There are 4 main components to wine: flavor, tannins, alcohol and acidity. Some wines have sweetness, but this is only found in dessert wines. A good wine will have the right balance of all four characteristics. Tannins soften over the years (see Tips for a more detailed description). Acidity disappears throughout the life of the wine as it undergoes chemical changes, including the breakdown of acids. The fruit flavor will increase and then fade over the life of the wine. The alcohol content will remain unchanged. All these factors provide knowledge about when to drink or pour wine.
   • Here is a list of the most common varieties of wine and their tastes (keep in mind that the area where the raw materials grew, the method of harvesting and other technological features of production have a great influence on the nature of the taste of the wine):
     • Cabernet – black currants, cherries, other black fruits, green spices
     • Merlot – plum, red and black fruits, green spices, floral flavor
     • Zinfandel – black fruit (usually sticky), black spices
     • Syrah (or shiraz, depending on where it is grown) – black fruits, black spices, in particular white and black pepper
     • Pinot Noir – red fruits, flowers, herbs
     • Chardonnay – in cool climates: tropical fruits; citrus fruits in slightly warmer regions, and melon in warmer regions. With an increase in the proportion of malolactic fermentation, Chardonnay loses its green apple and turns into a milky note, apple, pear, peach, apricot.
     • Sauvignon Blanc – grapefruit, white gooseberry, lime, melon.
   • Malolactic fermentation (the natural or artificial introduction of specific bacteria) gives white wine a creamy or buttery flavor.
   • Maturing wine in an oak barrel will give it a vanilla or nutty flavor.
   • Other flavor identifiers are minerality, earthiness, and asparagus.
   • "Tannins" is a very common term in wine tasting (usually red wines). They belong to the astringent, bitter components contained in the skins of grapes, stems and seeds, as well as in oak barrels in which the wine is aged. If you want to taste the tannin, simply bite off a piece of the stem or eat a cabernet grape straight from the vine. In young red wines, tannins taste bitter and dry, while in aged ones they are more velvety and pleasant.

3. Try pairing wines with unusual ingredients and notice how they enhance or subtract the flavor of the wine. With red wine, try different types of cheese, quality chocolate and berries. With white wine you can try apples, pears and citrus fruits. You can pair wines with more complex foods, and not just according to the well-known formula “red with meat, white with fish.” Use any wine you like with any food, but remember that the perfect combination will bring you the highest pleasure.

   • At tastings, you will encounter people of varying levels of knowledge about wine. Some of them will have broad knowledge, but don't distance yourself from them right away. “Wine snobs” tend to recruit and rant, but not every beginner is ready to accept this. However, if you are paired with a savvy taster who is willing to share knowledge in a respectful manner, it will be very educational.
   • When using lead decanters or glasses, there is a small risk of lead poisoning, directly dependent on the amount of time the wine is exposed to the lead. Therefore, you should consume wine in lead containers within 48 hours to avoid poisoning.
   • Many wines are not recommended to be stored for more than a few days after uncorking. They lose their freshness and fruity taste. They also expire and oxidize. However, very rarely does good wine become vinegar. Some people believe this happens, but this is one of the myths about wine.
   • Like golf, wine is associated with status and a business lifestyle. If you want to be accepted into the circle of wine connoisseurs, it can cost you a lot.