SEE:

      Clarity: Most wines should be clear, not hazy.  Older red wines may have a normal amount of sediment.  Descriptive words to use are brilliant, clear or hazy.

      Color: A wine’s color is largely determined by the grape.  White wines can be green, straw, gold or amber.  Red wines can be purple or ruby red; older reds can be brickish or amber.

      Color Intensity: Refers to the concentration of color.  Wines with greater color intensity generally tend to be fuller-bodied.  Descriptive words to use are pale, medium or dark.

      Legs: Refers to the rivulets of wine that form on the sides of the glass after swirling.  In general, the more pronounced the legs, the higher the alcohol content and the more full-bodied the wine.  Descriptive words to use are faint or pronounced.

 

SNIFF:The aromas of a wine depend on everything from the grape itself, to where it was stored, to what was growing in the next field over.  Most wines are a complex combination of aromas. 

 

In whites you may detect: CITRUS (lemon, lime, citrus peel, etc.), TREE FRUIT (apple, pear, apricot, fig, etc.), TROPICAL (melon, guava, pineapple, banana, etc.), FLORAL, HERBAL, MINERAL (slate, stone, flint, chalk), SPICE (cinnamon, nutmeg, ginger, etc.), NUT, WOOD, YEAST or SWEETS (butter, honey, caramel, etc.)

 

In reds you may detect: BERRY (strawberry, blackberry, currant, etc.), TREE FRUIT (cherry, plum, etc.), DRIED FRUIT (jam, raisin, prune) FLORAL, HERBAL, EARTH, MEAT, SPICE, WOOD, SWEETS (chocolate, molasses, mocha)

 

SIP:

      Acidity: Acids in wine can make a wine tart and crisp.  A puckering or sharp taste indicates high acidity, while a clean, refreshing feeling indicates a more moderate acidity.  A bitter or astringent feeling in reds indicates a high tannin level.

      Sweetness: Sweetness in wines is caused by the variety of grape as well as the presence of alcohol.  Sweetness is off-set by acidity.  Descriptive words to use are sweet, off-sweet or dry.

  Body_____________________________________

  Flavor ___________________________________

 

SUMMARIZE:

  Aftertaste ________________________________

  Finish ___________________________________

  Balance __________________________________

  Complexity _______________________________

  Quality __________________________________

  Preference _______________________________

 

 

SIP:

      Body: Body refers to the sensation of the wine in the mouth.  Think of it in terms of milk: skim milk is thin and watery, or light-bodied; whole milk is slightly thicker and more viscous, or medium-bodied; cream is rich and thick, or full-bodied.

      Flavor and Aftertaste: The flavor and aftertaste can be as complex as the aroma.  The flavors often echo the aroma, but you may detect more flavors than aromas.  The same descriptors may apply.

 

SUMMARIZE:

      Finish: The finish refers to the length of time the wine’s flavors linger in your mouth after swallowing.  The better the wine, the longer the finish (providing the flavors are pleasing!)  Descriptive words to use are short, moderate or long.

      Balance: A wine is balanced when no single element—acidity, alcohol, sweetness or tannins—stands out.  If one of these elements stands out, wines can be described as unbalanced, awkward or disjointed.

      Complexity: A wine is particularly complex if you discover another flavor or nuance each time you take a sip.  Wines do not need to be complex to be enjoyable.  Descriptive words to use are simple, moderately complex or complex.

      Preference : Did you like it???