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.
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.
Learn
More about Wine Tasting
