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Central Coast Wine Insider Blog

Central Coast Wine Insider Blog

Finding Bubbles in Paso Robles

Did you know you can find sparkling wines in Paso Robles? Many think of the wine region as a place for big reds only but if you know where to look, there’s lot’s of hidden treasures in the region. One of those treasures is bubbles! There’s actually quite a few wineries in north county offering sparkling wine these days and doing a fantastic job of it. If you want a list of all of them you might want to check out Cali Coast Wine Country Websitewhich has bubble maps for all the central coast regions.

Need help choosing which ones to visit? These wineries boast some of the best bubbles north of the grade in our humble opinion:

WEST SIDE OF 101

Jack Creek – Blanc de blancs is a made from chardonnay grapes. It is wonderfully crisp with nice acidity and a clean fruit undertone. With that being said, it isn’t always available so make sure you give them a call and get it when you can!

Hammersky – Detained is more than just a cool label. Featuring soft notes of pear and apple, hints of tangerine, coconut and pineapple, This light sparkling wine pairs perfectly with a hot summer’s day and is also perfect for sipping while overlooking their beautiful estate!

Niner – Brut Rose is classically made from Pinot Noir grapes. It has great salinity, wonderful floral taste and a bold vibrant bubble. Niner also handled every step of the sparkling wine making process in house and if you want to hear about it you can read it all on their blog!

EAST SIDE OF 101

Bianchi – California Brut has lively bubbles and a fruity taste. This wine is easy to drink or would make a great gift. It’s also perfect for sitting on their lovely patio on a warm day to enjoy.

Clavo – Sparkling Grenache Blanc is made in the traditional fashion. It is very dry and would be a good special occasion popper. It also has won several medals in California wine competitions throughout the state.

Rava – Sparkling Brut features aromas of white nectarine, Meyer lemon, and toast. The flavors are that of stone fruit and minerality with a bright natural acidity. Delicious!

We know some of you think of sparkling wine as a special occasion sipper only. Luckily, there are so many reasons to celebrate the month of May and if you don’t have one yet, make one with some of these amazing May specials. We can help you find sparkling wines, interesting varietals, vineyard tours, and other hidden gems. We have something for everyone and we’re ready and waiting for you!


JUNE CENTRAL COAST WINE COUNTRY EVENTS


 

Summer Vineyard at Sunset

You know you want to spend the day in wine country!

Summer is upon us ~ Check out some of the fun in the sun!

Looking for Wine Country Events happening in June in one of
California’s Central Coast Wine Regions?
Paso Robles, San Luis Obispo or Santa Barbara County
Well, drink up!

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DEEP THOUGHTS…WITH DAVE MCGEE: MONOCHROME WINES

Monochrome Wines

Monochrome Wines, California White Wine

There are hundreds of great wineries in California focused primarily on red wines. Monochrome Wines devote all of their attention, effort and passion exclusively to white wines.  To paraphrase Coco Chanel, “To be memorable, you must first be different.”

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DEEP THOUGHTS…WITH DAVID PARRISH: PARRISH FAMILY VINEYARD

David Parrish, Parrish Family Vineyard

David Parrish, owner and winemaker at Parrish Family Vineyard has a long family history of wine making which is rooted deep in Atascadero and Paso Robles wine country. Inspired by the legacy of his grandfather Earl Henderson, David followed his passion for wine and began producing boutique wines from the vineyard in 2004.

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TRYING TO CONCEIVE? DRINK RED WINE!

According to a brand new study from the American Society for Reproductive Medicine, there’s a positive correlation between ovarian counts in women and moderate red wine consumption*. Trying to conceive? Pour yourself up a glass and turn down the lights, honey! Here are 5 well-loved varietals from across the Central Coast.

*Disclaimer: Before you go uncorking every bottle you come across, remember this. This study only supports the growing theory that moderate red wine consumption (that’s one drink per day for women and up to two drinks per day for men) does not impede a healthy lifestyle. It does not imply that drinking more will increase fertility. Five to ten glasses a month should do it if you’re trying to get pregnant. No amount of alcohol is considered safe during pregnancy.
  • Casa Dumetz Wines Solid Ground GSM – 2013 $35

From the winemaker

Heady, aromatic and smooth, I broke my own rules when creating this Grenache, Syrah and Mourvedre blend. (My rule was to never make a blend.) Full of blackberry, fragrant garden roses and an earthy richness, this is now a standard in our lineup. 380 cases produced.”

  • Kynsi Winery Nocturnum – 2014 $39

“Floral aromatics of black cherry, purple freesia, molasses and toasted almond with prominent baking spice notes.  The palate is rich and round with notes of strawberry, allspice, green peppercorn and vine ripened olallieberries.”

  • Municipal Winemakers Syrah- 2014 $28

“The 2014 Syrah is dark, bold and gamy, with tons of intensity and cool-climate spice. Firm tannins support a core of pungent fruit, giving the wine much of its energy and drive. There is plenty to like here. The 2014 was done with 15% whole clusters and aged in neutral oak. And the vineyard sources? Bien Nacido and John Sebastiano. Municipal’s 2014 Syrah is a superb value, especially for a wine made from such pedigreed sites.”

  • Cambria Estate Vineyard & Winery Benchbreak Pinot Noir- 2014 $25

“Deep, dark purple in color with abundant red fruit and dark berry aromas and flavors.”

  • JUSTIN Merlot- 2015 $30

“Full-bodied with ripe fruit, and classic Bordeaux savory character and firm tannins, this wine is a complex and serious version of Merlot that announces to the world that this is a grape variety with serious intentions.”


DEEP THOUGHTS…WITH NICOLE BERTOTTI POPE: STOLO FAMILY VINEYARDS

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Stolo Family Vineyards is the only Estate winery and vineyard in Cambria and the surrounding area. Located just 3 miles east of the Pacific Ocean, Stolo is one of the closest vineyards to the California coast and uses the ideal cool climate growing conditions to produce award-winning wines like their 2014 Estate Syrah, voted #27 on the 2017 Wine Enthusiasts 100 list. 

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The unsung Wine Warrior, Tempranillo

tempranillo grapesTempranillo is one of the world’s greatest wines, but one that sadly is too often overlooked by many wine enthusiasts.

Capable of great aging, the winemakers of Spain have been aging these wines ten or more years before releasing them to the public for consumption for centuries.  These are wines of wonderful complexity and finesse when they mature and can be an absolute joy when you find a good one. The most common fine red wine grape used in Spain, it is arguably at its best in Rioja and Ribera del Duero regions with references to its production found in literature from as far back as the 13th century. It is also widely used in the Duaro region of Portugal where it is known as Tinto Roriz and a major grape used in Port wine blends. None of this is lost on many of the winemakers of California who have been searching around the world for grapes that do well in the Mediterranean climate found here, and Tempranillo was a natural. This is a grape that has an affinity for mountainous terrains as well as areas that offer a great diurnal shift (the difference between the hottest and coolest part of the day- Hello Paso Robles!!) The grape first made its way to California in the early 1900s, but was planted in areas not ideal for vineyards and some particularly prone to Phylloxera, causing significant issues with its continued cultivation. Often used as part of inexpensive red wine blends it didn’t receive fine wine status here until the last ten years or so when it was finally planted to the regions that support it’s viticultural requirements.

Cultivation: A thick skinned black grape that forms fairly tight clusters, Tempranillo is particularly susceptible to pests and mildew. Luckily it is a grape that buds late and ripens early. providing less opportunity to be affected by inclement weather. One unfortunate feature of the grape is that it swells in humid weather, negatively impacting its color and flavor intensity. The good acidity levels demanded of a well made version of this wine requires that its tendency to lower acidity be mitigated by growing it in locations with significant daily temperature swings and blending it with another red wine to ensure its aging ability. This is a vine that particularly likes chalky or calcareous sandy soils or iron rich clays, preferably located on hillsides. Besides California, Portugal, and Spain, Tempranillo is often found in southern France, Chile and Argentina.

Flavor Profiles: Flavor profiles and winemaking style can vary significantly between its home in Spain and the versions being made in California. However, there are some significant similaritiestempranillo vines such as red cherries, strawberries, red berries and red plum, as well as a propensity towards an herbal quality, often dill. Both versions often contain the essence of tobacco, vanilla, leather, coffee and tea. The American version can often be quite full bodied wines with significant up front fruit and can resemble a Cabernet Sauvignon with less tannin and generally more acidity. The Spanish versions are generally aged in old American oak and tend towards great vanilla flavor and an earthiness that is less evident in American versions. Aged Rioja versions tend more towards elegant and earthy and can be quite delicate if older making them more reminiscent of a Burgundian Pinot.

Wine Pairing Considerations: Pair Tempranillo with similar foods that you would pair with Cabernet Sauvignon or Pinot Noir. It works beautifully with lamb and beef, but because of its good acidity when made well and not overpowering body; can work with bolder fish such as salmon and ahi. A perfect bridge ingredient is dill, an herbal quality often found in the nose of the wine, as well as mushrooms with that great earthiness they share with the wine. Also consider using it with sausage, roast pork and most styles of chicken.

Major California Growing Regions: Clarksburg, Lodi, Paso Robles, San Luis Obispo, Sierra Foothills, Sonoma County.


How the Vines make the Wine- the Annual Cycle!

How do things grow from Root to Fruit?

If you’ve ever visited a working vineyard and beheld the vines, you’ve undoubtedly heard the terms bandied about: Bud Break, Fruit Set, Veraison. But how does that seemingly barren chunk of wood you see in December become the fruit laden cornucopia of grape splendor we see in September?  To understand, we look at the yearly growth cycle of the wine vine. Come along!

Dormancy of Vines

From leaf fall to the beginning of growth in spring, grape vines are dormant and consist entirely of woody tissue. Relatively little activity occurs during this period. Root growth can still occur unless soil temperatures are too cold to support growth. Cold hardiness within rootstocks can vary depending on genetics, temperature, and temperature fluctuations. Many of the hybrid grape varieties are created to address the lack of hardiness in varieties of grapes in the species Vitis vinifera. As a result, hardiness varies considerably across varieties. In cold climates, hardy hybrid varieties are necessary for grape production

vines bud break

Bud Break

Bud break

As temperatures warm in the spring, stored starch is converted to sugar and sap begins to move in the vine. This can be seen on warm spring days when pruning wounds begin to “bleed”. As temperatures warm, buds begin to swell, then burst (break). The newly emerged shoots grow very rapidly, and will continue to do so for several weeks in the absence of stress. Soon clusters become visible, usually opposite the third and fourth leaves on a shoot.

 

Bloom and fruit set

After a few weeks, depending on weather conditions, clusters begin to swell, and soon flowers open. The flowering period can be as short as a day or two under warm, dry conditions, or as long as a month under very cool, wet weather conditions. Grapevines are still mostly reliant on stored carbohydrates from the previous season for their energy at this point. After pollination, the flowers abscise and the newly-formed berries go through a rapid period of development due to cell division. Flower cluster primordia for the following season begin to originate in buds at this time, and will continue to develop until veraison. Leaves well exposed to sunlight during this time will result in more fruitful buds in the following growing season. Once the berries are well formed, cell division largely ceases and further berry growth is mostly due to cell expansion. Many leaves on each shoot are fully expanded, and the vine no longer depends on stored carbohydrates for its energy source. For the next few weeks, shoots and berries grow very rapidly.

 

Veraison and fruit maturation

vines veraison

Photo of Veraison

Approximately five to seven weeks after fruit set, veraison begins. Berries expand further, begin to soften, and accumulate sugar. The color on red cultivars is readily apparent, while the visual indicators of maturity on white cultivars are more subtle. During the next four to six weeks, sugar, pigments, and other flavor compounds increase in the maturing fruit, while organic acids decrease and change forms. Unless there is an excess of water or fertility, shoot growth slows greatly or ceases. The bark of green shoots begins to turn brown from the base, becoming woody by the end of the period. This process is called lignification. On managed plantings, the veraison period ends with harvest

 

Post-harvest

After harvest, grapevine leaves continue to photosynthesize until frost if temperatures are warm enough. This is a very important period for the vines to accumulate carbohydrates for future growth. As temperatures fall, vines gradually become more cold hardy, and sugars are converted to starch to be stored for the winter, mostly in perennial structures such as roots and trunks. After leaf fall, vines continue to acclimate to cold weather, but no more carbohydrate accumulation occurs.

Want to learn more about how wine is made? Join us at Breakaway Tours and get a behind the scenes look at how it Root to Fruit, from Grape to Glass! Call or email todaymailto:info@breakaway-tours.com or 800-799-7657.

 


Wine Festival Season hits the Central Coast!

One of the absolute most exciting things about Spring on the Central Coast? That’s right, its Wine Festival Season! Not sure which one is right for you? Check out the options below, grab your sandals and sunscreen and celebrate the vine with these amazing events.

Hospice du Rhone

HDR

Hospice du Rhone

Hospice du Rhone is An international vintners’ association that provides promotional and educational opportunities to the wine industry, trade and Rhône enthusiasts. Each year over 1,200 Rhône lovers converge in Paso Robles, California USA for the annual Hospice du Rhône Festival. The group is a mix of Rhône producers and importers, wine industry representatives, restaurateurs, Sommeliers and enthusiasts who possess an unwavering passion for the 22 Rhône varieties. The event hosts upwards of 160 Rhône wine producers and importers, from throughout the world at the Friday Rhône Rendezvous and the Saturday Grand Tasting. These worldly Rhône wine producers and imports gathered from France, South Africa, Australia, Spain, Chile and the USA. The states represented from the USA are Arizona, California, Oregon and Washington.

Tickets to attend the Paso Robles installment are now on-sale through the organizations website!  This weekend, dedicated to nothing but Rhônes, will include four in-depth educational seminars, two spirited tastings and three lively meals. Attendees should gear up for a weekend of serious Rhône fun brimming with Rhône wines, Rhône zealots and Rhône producers from throughout the world. Passes are currently on sale for the Paso Robles Installment of Hospice du Rhône taking place April 14 – 16, 2016 at the Paso Robles Event Center in Paso Robles, California. Event and Seminar passes begin at $100. To purchase passes and to learn more visit www.hospicedurhone.org.

CAB’s of Distinction Media, Trade & Sommelier Events

CAB collwective

CAB Collective

If you’re ready to get your CAB on, here the Festival for you! With Seminars like :Know Your Cab Clones: Learn how to differentiate the different clones of Cabernet in Paso, and how choices in the vineyard are elevating Paso Robles wines. Join this session for an opportunity to taste and compare five different Cabernet Sauvignon clones and discuss vineyard and winery practices with the winemaker panel.

And there’s a bot o’ the ol’ competish here as well. Take the final seminar – The Judgment of Paso. Just as the Judgment of Paris proved that California Napa Valley Cabernet and Chardonnay were on a level playing field with Bordeaux in 1976, we aim to show that Paso Robles has risen to a global stage along with celebrated appellations like Napa and Bordeaux in producing superior Cabernet Sauvignon. Join this session for an opportunity to blind-taste and compare eight different Cabernet Sauvignons along with a panel of top sommeliers. After each wine is tasted, and its region strategically analyzed and guessed, it will be revealed!

If you’re in the mood to sip more than study, there’s the En Primeur & Current Vintage Tasting: Be the first to sample the latest vintages from both the barrel and just-released bottle from all 22 member wineries.

Info can be found at the Paso Robles Cab Collective’s website www.pasoroblescab.com

Earth day

Earth Day Food and Wine Festival

Earth Day Food and Wine Festival

The Earth Day Food & Wine Main event delivers a top quality food and wine experience paired with a casual, low-key atmosphere, all while celebrating the passionate people behind a sustainable food movement. Nestled under the oaks at Castoro Cellars in Templeton, California on April 23, premiere entry begins at 1pm, with general admission at 2pm.  Wear your boots, wear your flip-flops. Relax at VIP tables, or enjoy yourself picnic style. Event proceeds benefit educational scholarships for relatives of farmworkers and Spanish education programs of the Vineyard Team.

Borne from the desire to share sustainable wine and food with hungry eaters and caring connoisseurs, Earth Day Food and Wine has become the acclaimed culinary experience of the season. Forget the carrot sticks—these chefs, farmers and winemakers are serving up sustainable fare that dares to be delicious.

For ten years Earth Day Food and Wine Festival has set the bar for top quality food and wine experiences, with the added bonus of celebrating a sustainable food culture. Tickets begin at $75 for the Main Event. From twenty-somethings to seventy-somethings,  the goal is to connect like minded folks all for the greater good!

Additional info and tickets here: www.earthdayfoodandwine.com

 

These amazing Events are only the beginning of a season of incredible Wine Exploration. Stay tuned to the Breakaway Blog for the latest on Wine Festival happenings around the Central Coast!

 

 

 

 

 

 

 


Using All Your Senses: The 5 S’s of Tasting Wine Like a Pro

People have been tasting wine for thousands of years.

People have been making money as wine tasters for hundreds of years. Sounds like an awesome gig, huh? What do they know that you don’t?

When it comes to tasting wine and understanding how to evaluate a wine for its qualities and note its faults, by the time you are finished reading this page, not too much. Of course they will have a greater understanding on the history of the wine, the grape, the appellation the wine came from, as well as the chemistry behind things, but knowing those types of interesting information are not going to make you a better taster. Reading this page, and tasting wine again, and again are going to turn you into a better taster.

Remember, wine tasting, wine drinking, or evaluating wine are related, but they are different skill sets. Tasting wine is more for education to help you understand the wine and let you know if you like the wine, or not. Evaluating wine is for a deeper, more critical look at the wine, or wines in question. Evaluating wine is often done in peer groups letting you know how a wine, or group of wine compares to other wines in the same peer group. Drinking wine is for pleasure. Hopefully, you will be be spending a lot more time drinking wine than evaluating or tasting wine. The best wines in the world are meant to be enjoyed with friends and family over a meal. Or with me. You can absolutely enjoy them with me.

The problem most people have with wine is “oenophobia,” a fear of wine. The fear comes from the a variety of factors starting with unfamiliarity with wine and how to talk about wine and explain what you’re tasting. This dictionary of wine terms will help you with that: ABC of Wine, A Glossary of Important Wine Terms.

The first step in understanding how to taste is wine is get over your fear. There is no right or wrong in your taste. You are always going to like what you like because you like it. Do not pay attention to the geek at the winery next to you, with his fancy vocabulary. He may taste a lot more wine than you do, but he cannot decide what wine is best for your palate, only you can. Sadly, too many people make wine overly complicated. Wine is a unique beverage and it’s complexity is why many of us find it so fascinating, but at the end of the day….wine is meant to be enjoyed. If you’re enjoying the wine, you’re doing it right.

For now, let’s cover the basics of how to taste wine. To be a good wine tasters, all you need are your normal senses, sight, smell, taste and touch. With a little practice, you’ll see how easy it is to taste like a pro!

TR2See

Just like food, your initial taste a wine starts with your eyes. The color of a wine can tell you a lot about the wine. One helpful hint is, when looking at a wine, hold out the glass and tilt it a bit. Try to hold the wine over a white surface like a white table cloth, plain white plate, napkin or other blank surface. At this point, you need to notice the depth of color from the rim to the center of the glass. To fully understand the ramifications of the color, in this case, it helps to have a minor understanding of how a wine should look for its grape varietal, age and growing season. For now, we are going to focus on Bordeaux wine, which is most often a blend dominated by either Cabernet Sauvignon or Merlot. For a young Bordeaux wine, the wine should be dark, displaying a depth of color from the rim to the center of the glass. The color can feature purple or dark blue, often shiny accents. Deeper and richer colors let the taster know this is a concentrated wine. For my palate, concentration and depth of flavor is a good thing. Young wines that lack good color are going to be lighter less ripe and more acidic in style. That is natural for wines made from Pinot Noir. But for young wines produced using Bordeaux varieties, you want to see a good, rich, deep color. The depth of color is also a good, beginning indicator of a wines style. An inky, dark hued Bordeaux is probably going to be intense, mouth filling lower in acid and long. Young Bordeaux or young Bordeaux styled wines with light colors are going to be lighter in flavor, with more red fruits than black and brighter in acidity.

Swirl

Next in your visual evaluation of the wine is the legs or tears on the side of the glass. You do this by swirling the wine in your glass and observing the ‘legs’ or ‘tears’ that remain after the wine settles.

The size of the tears or legs and the length of time they remain in the glass give a glimpse into the wines potential alcohol level and sweetness, as well as the viscosity of the wine. Thin legs that dissipate quickly are usually found in lighter, less concentrated wines. While fatter, or should I say more athletic legs that remain on the glass foretell of a rich, concentrated wine with lots of fruit, sweetness and length. Again, it’s important to note, the legs and tears of wine are related to the grape variety and the country the wine was made in. For Bordeaux styled wines, we want large tears that stay in the glass. Legs and tears will let you know a little about the alcoholic content and level of sweetness in the wine, they are not an indicator that you will like the wine, or not.

Swirling also helps open the wine up. Think of it like decanting a wine inside your glass. Swirling introduces Oxygen and helps mellow tannins, while accessing aromas and flavors.

Smell

Tasting

Smell

It’s said that as much as 85% of taste is derived from your sense of smell. But you cannot smell the wine without first swirling your glass gently. If you’re a beginner, to avoid smelling the wine once its drenched your clothes, swirl the glass, but keep the stem of the glass firmly planted on the table. You will not spill the wine if you keep the glass anchored to the table. The action of swirling your glass allows oxygen to enter into the wine, which allows the wine to release its scents into the air while coating the glass at the same time.

Wine Tasting

Aroma Wheel

After swirling your wine, you can use whatever technique that works best for you, when nosing the wines aromatics. However, one little trick that could help is, keep your mouth slightly open when inhaling and exhaling the scents from the wine. That little secret will allow you to discern more aromatic complexities in your wine. Next, do not simply inhale the aromas. Sniff them, more than once. You will inhale more of the wines aromatics using that technique. But at the end of the day, there is no right or wrong way to nose a wine. Use what works for you. Some tasters inhale deeply, others take small, short sniffs, while others practice a combination of both techniques. Find the technique that works best for you. To help understand the aromas that are correct for the grape varietal characteristics of the wine, please see our page on the Davis Wine Aroma Wheel

Generally speaking, if a wine smells good, meaning there are no off odors such as scents of wet dogs, old news papers, mold, vinegar or generally unclean scents, the wine is sound. The next step is to note how complex the wine smells and what scents make up its complex, aromatic profile. The key to being a good wine taster is understanding that we all have different levels of olfactory capabilities. Some people are going to be more sensitive overall than others. Select tasters will also sense some, specific fragrances better than others. Sense memory, or perhaps it should be scents memory” is the key here. Most of the scents found in wine are common to us. The lack of fear in trying to recall, recognize and communicate our sensations is all that is required here. It’s important to note that wines and the grapes they are made from are quite complex and that once your fear of sharing what you smell and taste subsides, wine will no longer simply smell like red wine or white wine. You’ll find a vast array of scents and flavors are present in your wine. Again, please refer to the Davis Aroma Wheel to get you started. It’s a great tool that will help you be a better wine taster.

Noting what you smell in a wine can tell you a lot about the wine and its potential character. For example, when examining wines from Bordeaux varietals, as well as some Rhone wines, the scents of dark fruit like blackberries and plum tell the taster the wine is made from ripe berries, The darker the fruits, the riper the wine and the higher level of sugar and alcohol. The scents of blueberries are the sign of an even riper wine. Jam flavors or scents in a wine can offer a sought after complexity in the right amount. Too much jammyness and the wine could be over ripe and too high in alcohol. Prune and raisin scents are more often caused by over ripe fruit, which is usually lacking in freshness. When looking at a wine, when you encounter cherries, raspberries or other red berries, that is often the sign of fruit that did not achieve full, phenolic ripeness. Those wines will be brighter in their palate profile and higher in acid as well. A light, balanced sense of oak is to be expected in young wines. This is reflected by odors of vanilla, coffee or toast aromas. But when those smells become the dominant characteristic in a wine, it is a potential sign that the wine will be oaky later in life as well. Regardless of the wine being white or red, remember, the fruit needs to smell clean and fresh. While earth and other mineral odors or sensations are a sought after complexity in wine, dirt in the fruit is not.

Part of being a good wine taster is also being able to recognize flaws in wine, especially corked wines. The biggest fault in a wine that a wine taster needs to be able to identify takes place due to TCA, which causes a wine to smell like a wet dog, or old, wet newspapers.

So far, we have dealt with primary scents in young wine as well as faults in wine, which can be found in young or old wine. Older, mature wines also need to retain a freshness to their aromatic profile. But when wines age and mature, they exchange their primary fruit aroma for more complex, secondary scents. In red wine, smells of earth, truffle, tobacco, spice, cigar box and forest floor and common aromas. White wines develop more notes of honey, flowers, spice, butter, popcorn, caramel and minerals with time.

 

Sip

Now that you have a good understanding of how to look at a wine, and smell a wine, all that’s left is to taste a wine. Right? Basically, yes. Note I said basically, because while your personal like or dislike of the wine is all that counts, understanding how to look for a few quality indicators will help you with being a better wine taster. More important than quality indicators is understanding why you like a certain wine, or not. Remember, there is no right or wrong when it comes to personal taste. The Davis Aroma Wine Wheel is going to help you find the aromas and scents you were thinking of, but could not find the words for. Our wine glossary gives you the language you might be seeking to help express what you are tasting and feeling in the wine on your palate.

Finally, we are at the good part in learning how to taste wine. We are actually tasting the wine! There are three, easy, secret tips on learning how to taste wine. Tasting a wine involves more than just your sense of taste, which focuses on the primary sensations of sweet, salt, bitter, sour and Umami, which are experienced on the top of your tongue through your taste-buds, there is also the texture of the wine and the length of the experience that you need to pay attention to. Remember, you are going to become a better wine taster the more you taste. You would not be reading this page, at least not this far into the page if you were not interested in learning how to taste wine. So go ahead, pour a glass of wine and let’s move to final and most fun part of this article.

tasting wine

Sip

Like I mentioned earlier, wine is for drinking, right? Wine tasting tip number 1, decanting wines. Young wines are almost always better with decanting. Decanting in advance allows the wine to breathe, which means the wine is going to soften in texture and develop more complex aromas in the glass. Decanting coupled with correct temperatures will improve your tasting experience with young wines. Your wine tasting tip #2 is, taste wines at the right temperature and try to always taste wine with a decent wine glass. For temperatures, red wine likes to be served at cooler temperatures. 60 to 65 degrees is about right. When red wines become too warm, the become flabby, lacking freshness and a lively, refreshing quality. White wines should be served 55 to 60 degrees. White wines become much less interesting as they warm in the glass. As for glasses, there are more makers of wine glasses today than I can count. I use Riedel. Schott and Zalto are quality producers. There are countless stemware manufactures to chose from. This is only a short list.

When buying glasses, it’s much easier than you think to decide on what you want, even considering the plethora of glasses available in the market place. Buy glasses that are clear. You must be able to see the wine. Avoid cut or colored glass. Buy glasses with bowls large enough to allow for a decent pour, yet not spill when being swirled. Glasses with stems are better for tasting. I know they do not go in the dishwasher. But the stems allow you to avoid fingerprints so you can see the wine, and they keep the wine at a lower temperature, as you are not handling the bowl while tasting. Reasonably thin lips on the glass allow the wine to fall more gracefully on your palate. The glass should be wider at the bottom than it is at the top to allow for ease in swirling, which helps develop in the wines aromatic complexities.

Some tasters find the perfumed aspect of a wine to be the most interesting. Others seek the experience of the wine on the palate. Count me in as a member of the second group. I like smelling a wine. I love felling the texture and reveling in the flavor of wine on my palate. There is no right or right. It’s a personal choice.

Keep in mind, there is a big difference between tasting a wine and drinking wine. Tasting is more like giving a wine its final exam. When tasting wine, you asses the wines balance, structure, palate feel, level of sweetness, acidity, complexity and length of the finish.

This is done by tasting the wine. Wine tasting tip #3, tasting wine is quite simple. Take a reasonable sip of wine into your mouth. It’s important that you place enough wine in your mouth the obtain the full flavor profile and textural sensations. If you take too small of a sip, you’ll miss some of much of the impact the wine has to offer. Next, slightly open your lips and inhale some air. At that point, gently chew on the wine for a bit. Slosh the wine around your mouth if you like. When tasting several wines, feel free to spit into a bucket, if one has been provided. Else, take a small swallow and enjoy. Notice all the sensations taking place in your mouth and on your palate. Did the wine feel good when it landed on your palate? Was the wine smooth, silky, velvet like and lush in texture? Or was the wine rough, dusty or dry? Was the wine light, concentrated and full bodied? Full bodied refers to the level of alcohol in the wine, which is often felt on the palate due to the amount of glycerin in the wine. Was the wine dense and did it seem concentrated, or was it light, or shallow? Was the wine hot, which is a sign of being unbalanced due to a high level of alcohol?

What did the wine taste and feel like initially? This is known as the attack. How was the fruit, was it fresh? Fresh means lively on your palate. The freshness comes from acidity. Was the wine sweet, bitter, spicy or sour? Was the wine tart or sour, which can be from under ripe fruits or too much acid? Or was the wine sweet and balanced, the sign of a quality wine. Balance refers to the all the main elements in the wine not overshadowing each other, fruit, acid and tannin. Using the same process as we practiced with smelling the wine, was the fruit dark or red in character? Were there signs on under ripe flavors?

Those characteristics and traits are all important qualities that every great wine shares. Lastly, the length and persistence of the finish. The longer the good, enjoyable flavors remain in your mouth, the better the wine. Did the wine taste and feel good from start, (the attack) to the finish? Was the wine complex? Complex means that there were multiple flavors and sensations at once. More is often better when it comes to wine. However, more does not mean too much. The average wine delivers a finish that is often not longer than 5 to 10 seconds. Very good wines last in your mouth for 20 to 30 seconds. The world’s best wines remain on your palate for up to 1 minute, or even longer!

Savor

Now that you have thoroughly examined the wine, ask yourself, do you want to drink it? Does each sip make you want another taste? Do you want to buy the wine? Do you want your friends to buy the wine? Does tasting or even better, does drinking this wine make you want to know more about wine? Those are some of the key questions you should ask yourself to determine how much you liked the wine.

Tasting wine and drinking wine are passions many people all over the world enjoy. Using the advice in this article will help you better understand what is in your glass and why you liked a wine, or not. If you follow some or all of these steps, you will become a better wine taster.

One last tip, remembering the wines you tasted if why you liked them or not is going to help you become not only a better wine taster, but a wine better wine buyer as well! Write a few comments down to help you remember. Take pictures of the labels from the wines you really liked, or didn’t and add a comment. Sooner than later, you will be surprised how much more comfortable you have become, now that you are a better wine taster.