Enjoying wine is one thing, but judging wine requires practice, discipline and concentration. Despite the fact that young wines are always changing, great wines of a vintage are always apparent.
In evaluating wines, proper glassware and the correct serving temperature is imperative to any objective and meaningful tasting. An ISO tasting glass is preferred and the temperature of the wine for both red and white wines should be between 60 to 65 degrees. Too warm and the bouquet becomes diffuse and the taste flat. Too cold and there is no discernible bouquet and the flavors are completely blocked.
To examine red wine critically, there is both a visual and physical examination. Against a white background the wine observed for its brilliance, richness, and intensity of color. A young wine that is light in color, cloudy, or both has serious problems. Color is extremely important. All great wines have a very deep, rich color when young. White wines vary from almost water clear, through greenish yellow, to straw or mildly golden and finally amber to golden brown. A young dry white wine should be light straw with maybe a hint of green or yellow-green in its make-up. Sweet white wines should be light yellow to amber depending on their age.
After swirling a wine, the nose must be placed into the glass to smell the aromas of the wine. The aroma will tell the ripeness and richness of the underlying fruit, the state of maturity, and whether there is anything unclean or suspicious about the wine. Following is a list of certain wine aromas.
If you can, observe the wine over a few hours. A fine Cabernet for example may take a few hours to open completely. Record your observations of changes in the wine every half hour or so. These observations will give you insight into the quality and potential of the wine. A wine that opens and changes over many hours is a candidate for long term cellaring. A great wine should become richer and more complex as time goes by.
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To examine red wine critically, there is both a visual and physical examination. Against a white background the wine observed for its brilliance, richness, and intensity of color. A young wine that is light in color, cloudy, or both has serious problems. Color is extremely important. All great wines have a very deep, rich color when young. White wines vary from almost water clear, through greenish yellow, to straw or mildly golden and finally amber to golden brown. A young dry white wine should be light straw with maybe a hint of green or yellow-green in its make-up. Sweet white wines should be light yellow to amber depending on their age.
After swirling a wine, the nose must be placed into the glass to smell the aromas of the wine. The aroma will tell the ripeness and richness of the underlying fruit, the state of maturity, and whether there is anything unclean or suspicious about the wine. Following is a list of certain wine aromas.
Aromas
- animal: game, beef
- balsamic: pine trees, resin, vanilla
- woody: new wood, oak barrels
- chemical: acetone, mercaptan, yeasts, acidity and fermentation
- spicy: pepper, cloves, cinnamon, nutmeg, ginger, truffles, anise, mint
- empyreumatic: creme brulee, smoke, toast, leather, coffee
- floral: violets, roses, lilacs, jasmine
- fruity: blackcurrants, raspberries, cherries, plums, apricots, peaches, figs
- vegetal: herbs, tea, mushrooms
The 100 point Rating System
- 96 - 100 Extraordinary
- 90 - 95 Outstanding
- 80 - 89 Above average
- 70 - 79 Average
- 50 - 69 Poor
If you can, observe the wine over a few hours. A fine Cabernet for example may take a few hours to open completely. Record your observations of changes in the wine every half hour or so. These observations will give you insight into the quality and potential of the wine. A wine that opens and changes over many hours is a candidate for long term cellaring. A great wine should become richer and more complex as time goes by.
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