Wine Tasting

The purpose of the first taste of wine is to acclimate the palate. Before swallowing, swish it around your mouth lightly. Before taking the following sip, take a modest sip while holding your breath. Swirl this sip in your mouth, then consume and exhale. By stimulating your olfactory system (the system of the body responsible for the sense of scent), you will detect more flavors.
Below are some useful suggestions for your wine-tasting journey.

Taste: Our taste buds can detect salty, acidic, sweet, and bitter tastes. Because fruits are naturally acidic, all wines will contain a degree of tartness. This depends on the climate and grape variety. Some varieties, such as Pinot Grigio, are known for their bitterness, which manifests as a light, delightful tonic water-like flavor. Some white table wines retain a small amount of their grape sugars, which contributes to their natural sweetness. However, you can never scent sweetness because only your tongue can detect it. Finally, peppery reds and whites are extremely uncommon, but they do exist.

Texture: Your tongue can “touch” and perceive the texture of the wine. Texture in wine is influenced by a number of variables, but an increase in texture almost always occurs in riper, higher-alcohol wines. Ethanol imparts a texture to wine because it is perceived as “richer” than water. Tannin, the sandpaper-like or tongue-depressor-like sensation found in red wines, can also be detected with the tongue.

Length: There is a beginning, middle (mid-palate), and conclusion (finish) to the flavor of the wine. Consider: How long until the wine is no longer with you?