Wine: the art of tasting

“Wine tasting is a sensory analysis of a wine’s organoleptic qualities,” as Antoine Lebègue defines it. In other words, tasting is essential for appreciating a wine’s overall qualities. While every tasting involves three successive examinations—visual, olfactory, and gustatory—there are also many different types of tasting. For an enthusiast who wants to succeed at tasting wine, it’s important to distinguish the various techniques that allow them to properly understand a wine’s quality and personality. So, how do you taste wine properly?

Step 1: Getting ready

The environment

To conduct a successful tasting, it's important to create the right conditions. In other words, it's necessary to begin by awaken your sensesWine is a highly complex sensory experience that demands considerable concentration and attention. Therefore, proper preparation is essential, as it eliminates any distractions. 

This preparation also applies to the equipment used. It is therefore preferable to use INAO glasses, which are designed for this purpose. Similarly, the tasting room should be well-lit, and ideally, the tasting table should have a white tablecloth. Under these conditions, it will be easier to identify all the characteristics of the wine being tasted. 

Step 2: The Eye

Observing the dress

This first step is crucial in a wine tasting. Visual examination provides a wealth of information about the wine's composition. This step takes place in two stages: first, it is necessary to hold the glass uprightat eye level. Then, simply tilt it in order to examine the disk formed at the surface of the wineIt is at this stage that the wine's color is observed. This refers to the wine's hue and all its nuances. It encompasses three different concepts: 

First of all, transparency also called clarity. This element refers to the elements that light reveals. It can be dark, deep, strong, pale, or light. 

Next, we talk about the brilliance of the wineThis refers to the brilliance with which the wine reflects light. We also refer to the wine's color, which is analyzed through its intensity and hue. This last element indicates age And the state of preservation Wine. For a red wine, a young wine will express itself through violet and purple hues. An older wine will evolve through more amber and brown hues. For a white wine, it will express itself through hues ranging from colorless to golden, up to amber for certain grape varieties.

We also talk about the intensity of the dressThis refers to the wine's density and is perceived as a thicker appearance when the wine is held in a tilted glass. All these elements already provide clues about the grape variety or varieties used. Some varieties, like Pinot Noir, naturally have a lighter color and are characterized by a ruby hue. Conversely, others, like Syrah, are darker. Furthermore, the maceration time chosen by the winemaker will determine the wine's color. The longer the maceration, the darker the color will be, and vice versa.

Step 3: The nose 

Olfactory examination, aroma analysis

The nose of a wine corresponds to all of its olfactory characteristics and determines the aromas that it emits. Just like the visual examination, this analysis takes place in several stages. 

First, it is necessary to observe and smell the wine at restThat is, without moving the glass. That's what we call the first noseThis allows the aromas to be isolated and a first expression of the grape varieties to be perceived. 

Next, we do Gently swirl the wine while holding the glass by the stembefore bringing it closer to the nose. That's what we call the second noseThis step allows the aromas of the terroir to be revealed. By stirring the wine, its contact with the air is increased; this is called oxidation. More intense aromas are unveiled and constitute the wine's bouquet. 

Finally, we're talking about the third noseThis step consists of smell the wine a few hours after opening of the bottle and allows to reveal the aromas which are developed during aging. 

In total, nine families of aromas exist : fruity, floral, mineral (flint, limestone), vegetal (grass, hay, undergrowth, mushroom), empyreumatic (smoky, grilled, roasted, caramel, cocoa, tobacco, burnt), woody, animal (game, leather, fur, musk), balsamic (resin), chemical (oxidized, rancio, iodine and sulfur). 

Step 4: The mouth 

The taste test, the final step

Finally, the last step in a tasting is the taste examination. It allows you to evaluate the flavors, balance and length on the palate of the wine. During this step, it is first necessary to take a sip and swirl the wine in his mouthThis will allow the mucous membranes to absorb the flavor. Some tasters associate each area of the tongue with a particular taste. The tongue plays an important role in identifying flavors. For example, a bitter taste will be detectable at the back of the tongue, while a sweet taste will be detectable at the tip. 

The tasting process itself is also broken down into several stages: 

The attack It consists of all the flavors perceived during the first few seconds. These are creaminess, roundness or softness of a wine that will be enhanced. Then, the mid-palate enhances the flavors perceived in the following seconds. Finally, the finish brings out the wine's astringency. 

In the mouthSeveral flavors need to be identified. First, there's acidity, characterized by a sensation of freshness. It's perceptible on the side of the tongue and produces a sensation of salivation. Next, there's the smoothness of a wine. This characteristic relates to sweeter wines and creates a sensation of richness or roundness in the mouth. Finally, bitterness can be detected in a wine and is specific to red wines. 

When we talk balance of a wineWe refer to three elements: acidity, alcohol and tanninsThese characteristics are fundamental in a tasting since they determine the consistency of the wine being tasted. Acidity is what characterizes freshness of wine. Tannins, on the other hand, constitute the structureThe structure of the wine. Finally, alcohol content This is what contributes to the balance of the wine. A wine that lacks alcohol can be considered bland or, conversely, too alcoholic, which prevents it from revealing all its flavors. 

Finally, the last step consists of evaluate the persistence in the mouthThe best-known technique for this is to count the caudalies, that is, the time that the aromas will remain in the mouth after swallowing or spitting out the wine. A caudalie corresponds to one second. Some wines will have persistent aromas, others aromas that fade quickly on the palate. This is referred to as length on the palate. In the case of a great wineThe aromatic persistence lasts approximately about ten caudalies. 

Obviously, wine tasting is not an easy task. It requires practice and developing a refined palate before one can identify all the aromas and characteristics of a wine. These elements will allow enthusiasts eager for knowledge in the domaine wine to practice and learn more about.

You now know the theoretical basics of wine tasting. The next step is practicing wine tasting, and Cavissima offers you... a selection of wine prepared by our team of sommeliers.