Wine Tasting Techniques

THE EYE – Visual Analysis

Tilt the glass and observe:

• Color: light, deep, cloudy
• Reflections: youthful (purple/green) or evolved (brick/golden)
• Legs: slow or thick? (can indicate alcohol or sugar)

What it means:

• Light color → young wine, lighter body, or low-pigment grapes.
• Deep color → concentrated grapes, thick skins, or oak ageing.
• Cloudy → unfiltered/natural wine or possible fault.
• Purple/green reflections → freshness and youth.
• Brick/golden reflections → maturity or oxidation.
• Slow, thick legs → higher alcohol or sweetness.
• Fast, light legs → lower alcohol, lighter body.

Possible faults:

• Brown tint in a young wine → premature oxidation.
• Unusual haze or sediment → microbial contamination or heat damage.
• Gas bubbles in still wine → unwanted refermentation.

---

THE NOSE – Olfactory Analysis

First smell without swirling (primary aromas), then swirl (secondary/tertiary aromas).

• Fruity (strawberry, cherry, citrus…)
• Floral (violet, rose…)
• Spicy (pepper, cinnamon…)
• Woody/toasty (vanilla, coffee, oak…)
• Mineral / animal / vegetal

What it means:

• Primary aromas → grape variety, ripeness, freshness.
• Secondary aromas → winemaking influences (yeast, butter, cream).
• Tertiary aromas → ageing notes (nuts, leather, dried fruit).
• Fruit-forward nose → young, approachable wine.
• Spice/wood dominant → oak influence or varietal character.
• Earthy/mineral dominant → terroir-driven complexity.

Possible faults:

• Cork taint (TCA) → musty, damp cardboard smell.
• Oxidation → bruised apple, stale nuts in whites; cooked fruit in reds.
• Brettanomyces → barnyard, sweaty saddle.
• Sulphur issues → rotten egg, struck match, garlic.
• Volatile acidity → nail polish remover, vinegar.

---

THE PALATE – Gustatory Analysis

Sip and aerate slightly by inhaling air. Evaluate:

• Attack: sharp, soft, acidic?
• Balance: between acidity, tannins, alcohol, sugar
• Texture: fluid, oily, velvety, rough?
• Length: how long do the aromas last?

What it means:

• Sharp attack → high acidity, refreshing style.
• Soft attack → low acidity, round mouthfeel.
• Good balance → harmony; usually high quality.
• Imbalance → one element dominates.
• Fluid/light texture → simple, easy-drinking.
• Velvety/oily texture → rich style, oak-aged or malolactic fermentation.
• Rough texture → high tannins, youth, or rustic style.
• Short finish → simpler style.
• Long finish → complex, high-quality wine.

Possible faults:

• Excessive bitterness → faulty extraction or oxidation.
• Harsh, burning alcohol → overripe grapes, poor balance.
• Flat, dull taste → oxidation or wine past its prime.
• Prickly sensation in still wine → refermentation in bottle.

---

EVOLUTION

Observe how the wine changes with oxygenation or time in the glass.

What it means:

• Opens up with air → complexity, structure, age potential.
• Fades quickly → simpler style or decline.
• New aromas appear → layered, evolving profile.
• Becomes less pleasant → fragile wine.

Possible faults:

• Rapid oxidation → tired wine or poor closure.
• Aroma turns to vinegar or nail polish → volatile acidity.
• Loss of fruit, leaving harsh tannins or bitterness → ageing past prime.