1. Look over the appearance of the wine. Noting the color and viscosity with your eyes can give an idea of how the wine may taste. For reds, give the glass a quick swirl and hold it up to the light: bolder varieties, like Cabernet and Zinfandel, will leave telltale ‘legs’ that stream down the inside of the glass.
2. “In Glass,” meaning that the aroma is noted. Don’t be shy stick your nose in the glass. So you can pick up the complex nuances.
-The first aromas to hit the nose are associated with aspects of the grapes.
-While later aromas are connected to the winemaking process and how the wine aged.
3. Take a small sip of wine in order to get a good taste. Roll the wine around your mouth with your tongue and note the different flavors. Pursing your lips and inhaling some air while the wine is still on your palate is also a nice way to spread the more complex flavors through your sinuses.
4. After swallowing, note the aftertaste, which is likely different from how the wine tasted when it first hit your tongue.
5. Draw some conclusions. Was this wine too acidic? Was it too sweet? Was it too alcoholic?
Now you are one step closer to being a professional Wine Taster. Cheers!!
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