Learn to Taste Wine with a Master of Wine

In this video, I'll take you through the steps I've used to taste and evaluate wines over the last few decades. Whether you're in a wine education program, planning a trip to a wine region, or just want to up your wine tasting skills, you're in the right place. To get the most out of your wines, tasting like a pro is a useful skill. But first, there are some basic, but important considerations. White wines are often served too cold and reds too warm. As a general rule, most white wines will show their best at around 10C, aromatic whites a bit cooler. And reds, a bit warmer, closer to 15C, with tannic reds a bit warmer still. High-end glassware is nice, but here I'm using a good, inexpensive, all-purpose glass. Before pouring a wine, it's always a good idea to check the glass to make sure it's free from dust or off aromas. The proper hold of a wine glass is by the stem, away from the bowl. Some people may choose to hold the glass by the base or foot. Avoid holding the glass by the bowl; don't do this, this, or this as it'll leave smudges, and it'll warm the wine in the glass. Sight can provide heaps of information before the wine's aroma and taste profile are checked. Hold the glass at a 45-degree angle over a plain white surface. Look at the core, then the gradation toward the edge of the glass. White wines tend to deepen with age, and red wines tend to lighten over time. With this side-by-side, the wine on the left is more youthful with a deeper core and less fade at the edge. The older wine on the right is less deep with more fade and a slight amber edge. Aside from clues about the age, appearance provides information about the grape variety and how the wine was made. Aroma reveals more about the wine than any other sense. Rest the glass on a flat surface or lift it and give it a good swirl. This effectively increases the surface area of the wine, along with aerating it, helping accentuate the full range of aromas. Think of primary fruit characteristics as being derived from the fruit itself, versus the winemaking or aging process. It's most evident when a wine is youthful, usually within a few years of the vintage. In white wines, it includes citrus, tropical, or orchard fruit traits. In red wines, it includes red or black fruits. In addition, some wines may show floral, herbal, spice or vegetal characteristics. Secondary characteristics develop during winemaking and are often present along with the primary notes. This includes aging in barrels or ML conversion. Secondary characteristics tend to become increasingly prominent as primary notes start to recede over time. And tertiary traits occur through extended aging in barrels or bottles. It will impact the appearance, aroma, and taste of a wine through a slow oxidative process. Some wines will develop characteristics that were not at all present in the younger wine. Dried fruit, mushroom, nuttiness or honey-like traits are common. It can be a positive or negative attribute depending on the wine and the level of development. Every wine has its own life cycle; first, it shows youthful characteristics, then peak maturity, and finally a period of decline. Take a small sip of about 5ml Sip, then draw some air through your mouth before swallowing. The wine should cover your entire palate. This will link your sense of smell and taste for the full experience. TEXT There's no need to swish it around like mouthwash. Both taste and tactile impression provide more to the story. Included is the weight of a wine, which is closely linked to the alcohol level. Lower levels are lighter on the palate, and higher alcohol wines tend to have more volume on the palate. Acidity will come into play in many ways; it can lend vitality, freshness, and brightness to a wine, much like a splash of lemon used in a dish that's a bit flat. Bitterness is a taste sensation that's mostly detected at the back of the tongue, while astringency is a tactile impression, a grippy or dry sensation. Both can be linked to tannins in a wine. 2024 Clos des Lunes Lune d'Argent Bordeaux Blanc. The wine runs about $25; various vintages are available at Total Wine. 2023 La Fuga Rosso di Montalcino from Tuscany. Around $25. #winetasting #wineeducation #wineexperience #wine #winelover #winelife #wset #winelife #learning #wineglass #howto #masterofwine #tuscany #bordeaux #bobpaulinski Chapter markers 00:00 - 00:28 Decades of Wine Tasting 00:29 - 00:55 Wine Serving Temp 00:56 - 01:08 Wine Glasses 01:09 - 01:25 Holding a Wine Glass 01:26 - 01:53 Senses Used to Taste Wine 01:54 - 02:44 Sight or Appearance of Wine 02:45 - 03:04 Aroma of Wine 03:05 - 04:33 Primary, Secondary, Tertiary 04:34 - 04:44 Wine Tasting Technique 04:45 - 05:29 Taste and Tactile Impression 05:30 - 06:27 Common Wine Terms 06:28 - 09:41 Tasting Wine One Bordeaux Blanc 09:42 - 13:03 Tasting Wine Two Tuscan Sangiovese