When going into tasting rooms, there are certain etiquette rules one should follow. If you are wondering to yourself what these rules entail, you are not alone. Most people are not aware of proper wine tasting etiquette, but by the time you are finished with this article you will be ready to make your way to the closest winery for a tasting. The most basic rule for wine tasting is to start with white and work your way to the reds. Another hint is to go from dry to sweet within your white and red wines. Strong flavors can overwhelm the palate and can hinder your taste buds from experiencing the bouquets of each wine. Always save your dessert and ice wines for last. Those have the most sweetness and fullness attached to them and affects your palates ability to experience the next tasting.

When entering a wine establishment, do not be timid. Go ahead and walk straight to the bar; most places are fairly relaxed and informal. After you take a seat, you will be approached by a bartender or a barista. If you do not know much about the wine you are about to sample, just ask. Most servers who do wine tastings enjoy explaining the wine and the flavors that are incorporated. Remember to work your way from whites, to red, to ports and ice wine.

Wine tasting can be an involved process. To help you understand various flavors of wine, keep a journal when participating in tastings. This will help you to identify specific flavors, regions, and full bodied wines. Also it will be a great reference for when you want a particular flavor of wine to pair with food or share with friends and family. There are a few things to look for when doing a tasting if you are planning on becoming a wine connoisseur: color of the wine, legs, the aroma, and fullness or flavor of that wine. Smelling and tasting the wine poured for you during a tasting are the two most important steps in the examination your wine. It will give you a greater understanding of the types of wine and what you like in a wine. If you are interested in learning more, buy a book about wine. It will go into great detail about particular aspects and types of wine.

Now that all of our bases are covered, let us talk about spitting after tasting. Movies show wine tasters spitting out the wine after they taste. This is not always the approach that needs to be taken. The reason why people spit out the wine after tasting it is mainly because of the alcohol content involved. As we have all heard, alcohol can hinder your judgment and this is true even with our sense of taste. You only truly need to spit out the wine if you are doing several tastings, more than ten, or if you are at a formal wine tasting. If you are judging wines, I suggest that you spit. Tasting 20 glasses can cause you to become intoxicated even if you spit it out because alcohol is absorbed through the skin in your mouth.

Since wine has high alcohol content, most people enjoy a snack with tastings. If you are going to be having snack with your wine tasting there are few things to keep in mind here as well. Most establishments have cheese tray, chocolates, dried fruit and nuts to serve. White wines pair slightly better with cheese and dried fruit and red wines go well with the chocolates. But do not be afraid to mix it up. Wine sampling is about finding the flavors that you enjoy the most, and you are never wrong when it comes to choosing flavor combination that you enjoy. These are tips to help you begin to learn what your personal preferences are. For the sweeter ports and ice wines try it with chocolates, nuts and dried fruits. They seem to compliment the sweetness the best.

Those are the basic things to keep in mind when doing tastings. Now get out there and start learning about the several varieties of wines that are available to you. Soon enough you will be able to host your own wine tasting party. Ask questions if you have any, take notes if you wish, but most importantly enjoy yourself!

By: David M Scott

About the Author:

[carpwp:amazon{wine}][/carpwp]

Your tongue is covered with over 10,000 individual taste buds. These receptors enable us to detect the presence of certain compounds in our food and drink. Yet for all the adjectives we have to describe flavors, there are only 4 basic flavors the tongue can detect, with a fifth having been described in Asian cultures and only recently being accepted in the west. The four we commonly think of are sweet, sour, salt, and bitter. The fifth flavor perception has been named by the Japanese as umami, or the savory sensation, associated with protein or meats.

So if the tongue has such a limited role to play in how we perceive wine, then where does all that wonderful experience come from when we sip and enjoy a glass? The answer is in front of your nose; or rather it is your nose. The sense of smell is more important to taste than the tongue itself. So what better place to start tasting wine than with the aroma? Well, actually before you ever taste or smell the wine your eyes will see it, so let us start with a look at the wine.

Color and Clarity

The first thing you should do is hold your glass at half an arm’s length, and against a while or light colored background. Look at how the light comes through the wine. A good quality wine should be bright, with no cloudy haze or particles floating around. If it is a sparkling wine the bubbles should be fine and leave a delicate mist bursting at the surface. If the wine appears brownish, like is has been tinted, it may very well be oxidized. The color of white wine is often very telling of the flavors they contain. Lighter, pale straw colored wines are likely to taste lighter and crisp with very fresh citrus or herbal notes, whereas darker whites will have more bold oak or vanilla components. The color of red wines will be very indicative of the grapes used, ranging from pale burgundy to a purple crimson.

Aroma

Gently swirl the wine in the glass for a moment, and before you even get the glass to your nose you will start to smell it. The first aromas to get to your nose will be the highly volatile esters responsible for the fruity smells, as well as alcohol. Now bring the glass up to your nose, but don’t put your nose in the glass, after all you are going to drink from it in a moment. Give a nice gentle but lingering sniff. This will be the most complex part of the wine as there are literally hundreds of components contributing to the wines aroma. If there is any sign of spoilage, stop now before you ruin your nose and taste buds for the night. There are many words used to describe wine aroma, from fresh fruit, dried fruit, herbal, grassy, oaky, vanilla, citrus, floral, to less desirable like chemical, sulphur, or madeirised (oxidized). Wines that have been aging for a while may even develop some aromas that are earthy and almost like truffles. Don’t be too concerned with the exact description, just use other flavors you are already familiar with and can remember for future comparisons.

Tasting

Finally take a sip of wine into your mouth but do not swallow. Don’t worry, we wont’ ask you to spit it out, after all the vintner made the wine to be consumed. But do hold the wine in your mouth a moment. Now you will quickly perceive acidity (sour), on the sides of your tongue, and sweet on the tip. And soon after if there are any tannins on the wine they will make themselves known as the sensation of drying, or almost “sticking” to your tongue. Breathe out into your nose a little and you unleash the full potential of the wine. By now the wine has change dramatically as you progress from the fore palate through the mid to the end palate. Finally swallow and any bitterness will be perceived on the back of your tongue, and you can really enjoy the lingering affects.As you proceed through these steps you may be amazed at how different the perception of the wine is.

Many wines excel at a single point or two along this tasting path, but only those wines that are exceptional improve with each phase of tasting and culminate with a lingering end palate that leaves you begging for another sip. While these are just the basics, it can many years and literally hundreds of wine samples to become expertly tuned into tasting wine.

By: Michael Briggs

About the Author: