Wine
Tasting 101 – Understanding Aromas and Flavors
One
thing that can be the most intimidating about being around experienced
wine drinkers is when they start talking about the flavors and aromas
they are experiencing as they swirl, sniff, and drink their wine.
When I first started really getting into wine and going to more
and more tastings these were the guys I’d try to steer clear
of. I was just starting to understand what it meant for the wine
to be “oaky” and they were talking about the spice in
the nose and the leather and tobacco in the finish. When they’d
look at me and ask, are you getting the green pepper, I’d
just smile and nod and then look at my friend and roll my eyes.
We’ve all be there. But as time goes on and you start tasting
lots of different types of wine (and there really is no better way
to learn than to do lots of side by side tastings) you will start
to pick up more of these flavors and they will help you to begin
to identify the style, age, and region of the different types of
wine. In my first 101 article – “Quick
Terms to Increase Your Tasting Enjoyment” I discuss the
meanings of words such as sweetness, acidity, structure, body, alcohol,
and fruitiness. Please feel free to refer back to
“Quick Terms” if you need a refresher.
Beginning
tasters often feel that they "cannot smell anything" or
can't think of a way to describe the aroma of wine. I know this
was certainly a problem for me for quiet some time. Fortunately,
it is very easy to train our noses and brains to connect and quickly
link terms with aromas. The fastest way is to make physical standards
to illustrate important and major notes in wine aroma. Here are
some quick basics for matching flavors/aromas to different varietals:
Syrah
or Shiraz - Aromas and flavors of wild black-fruit (such
as blackcurrant), with overtones of black pepper spice and roasting
meat. The abundance of fruit sensations is often complemented by
warm alcohol and gripping tannins. Toffee notes if present come
not from the fruit but from the wine having rested in oak barrels.
Hearty and spicy are terms you will often hear associated with Syrah.
Merlot
– Often considered an introductory wine for beginners
because of it’s softer tannins. You know how strong or soft
tannins are by the dry, bitter feeling you get on the sides of your
tongue. It is sort of like the feeling you get when you drink strong
tea. Black cherry and herbal flavors are typical.
Cabernet
– Rich currant qualities of Cabernet Sauvignon wine can change
to that of pencil box. Bell pepper is also a flavor you will often
hear associated with Cabernet. Vanilla notes if present come not
from the fruit but from the oak treatment.
Pinot
Noir - Very unlike Cabernet Sauvignon. The structure is
delicate and fresh. The tannins are very soft; this is related to
the low level of polyphenols (tannins from the grape skins). The
aromatics are very fruity (cherry, strawberry, plum), often with
notes of tea-leaf, damp earth, or worn leather.
Zinfandel
- Often has a zesty flavor with berry and pepper.
Chardonnay
- Often wider-bodied (and more velvety) than other types
of dry whites, with rich citrus (lemon, grapefruit) flavors. Fermenting
in new oak barrels adds a buttery tone (vanilla, toast, coconut,
toffee). Tasting a USD Californian Chardonnay should give citrus
fruit flavors, hints of melon, vanilla, some toasty character and
some creaminess. French Burgundies can taste very different, however
we will not go into that quiet yet.
Riesling
- Riesling wines are much lighter than Chardonnay wines. The aromas
generally include fresh apples. The Riesling variety expresses itself
very differently depending on the district and the winemaking. Rieslings
should taste fresh. If they do, then they might also prove tastier
and tastier as they age. An aroma often associated with Riesling
is Petrol. You will also hear green apple, apricot, peach, and pear
a lot.
Sauvignon
Blanc – Also lighter than Chardonnay - Sauvignon
Blanc normally shows a herbal character suggesting bell pepper or
freshly mown grass. The dominating flavors range from sour green
fruits of apple, pear and gooseberry through to tropical fruits
of melon, mango and blackcurrant. Quality unoaked Sauvignon Blancs
will display smoky qualities; they require bright aromas and a strong
acid finish; they are best grown in cool climates.
Try
this quick tip, if you who can’t get out and do lots of tastings.
Train your senses by putting tiny samples of green pepper, apple,
lemon, melon, toast, raspberry in baby food or other small jars.
Label the bottoms of the jars with the different wines the aromas
are associated with. Try to play the matching game and make associations
between the different wines and the smells that tend to go with
them. Soon you will start to associate these different aromas and
flavors with the different styles of wine you will begin to feel
more confident throwing them out in wine discussions and comparing
notes with friends. Also know that wine tasting can be a tricky
subject and that flavors and aromas are subjective. What one person
thinks smells like raspberry, another may say smells like bell pepper.
You will rarely be wrong with your association. Have fun with it!
I can’t think of a better topic to practice, so start training
now and pour yourself a glass. CHEERS!
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