UK NATIONWIDE DELIVERY
November 05, 2018
Interestingly, smelling a wine is critical to testing it. So, how should you smell wine correctly? Start by swirling the wine in the glass, this aerates the wine. The best way to do this is to place the wine glas on a table, and holding it by the stem, rapidly move it as if you were drawing small circles.
As for actually smelling, or nosing, the wine, nothing is achieved by holding your nose two inches above the glass. You have to get your nose into the glass near the wine, and then take a series of short sniffs. The smell of a wine may be called its aroma, nose, or bouquet.
What is taste? Taken together, aroma, body, texture and flavour comprise what we refer to as taste.
1. Body A wine's body is described as light, medium or full, or some permutation in between. Imagine the relative weights of skimmed milk, whole milk, or half and half, in your mouth. A light bodied wine, like skimmed milk slides easily down your throat. A medium bodied wine has more viscosity, like full fat milk or whole milk. A full bodied wine seems to coat your palate, like half and half. Body in other words is solely about the weight of the wine in your mouth, and has nothing to do with quality, intensity of flavour or finish.
2. Texture Closely related to body is texture or mouthfeel. A wine's mouthfeel is the tactile impression it leaves in your mouth. Fabrics are often used as metaphors i.e. a wine maybe described as being as smooth as silk. In order to assess a wine's texture, you have to roll it around in your mouth and literally feel it. Swallow too quickly, and you will miss this aspect of wine altogether.
3. Flavour Flavour is more complex and difficult to describe than body and texture. We commonly describe flavour as being composed of four basic tastes - sweet, sour, bitter and salty (although salty is not a category that occurs in wine).
Flavours and aromas of white wineFruit - fresh: apple, apricot, bananas, coconut, fig, grapefruit, lemon, lime, melon, peach, pear, pineapple.Cooked: baked apple, baked pearButter and cream - butter, butterscotch, cream, custardVegetables - asparagus, bell peppers, olivesNuts - almonds, hazelnutsSpices - cinnamon, cloves, ginger, white pepperFlowers - gardenia, geranium, honeysuckle, roseEarth - chalk, grass, hayBarrel aromas and flavours - oak, vanillaHoney
Flavours and aromas of red wineFruit - fresh: blackberry, blackcurrant, blueberry, cherry, dried orange peel, plum, pomegranate, raspberry, strawberryCooked: baked blackberry, cherry, raspberry and prunesVegetables - asparagus, bell pepper, mushroom, truffles, olivesChocolate - bitter chocolate, cocoa, milk chocolate, mochaCoffeeSpices and herbs - black pepper, cinnamon, cloves, liquorice and mintTobacco - pipe tobacco, smokeFlowers - rose, geranium and violetEarth - cedar, damp earth, dried leaves, eucalyptus and pineBarrel aromas and flavours - oak and vanillaOther aromas and flavours - leather and tar
November 13, 2018
November 06, 2018
October 26, 2018