Although the important thing when tasting any wine is that we like it, we are going to propose that you evaluate it professionally. Have you ever done a wine tasting? Learning how to make it will improve the way you appreciate wine and allow you to establish a deeper connection with it, understanding its essence, origin and value.
Oenology is an exciting and complex world, which requires a deep knowledge of wine, so the ideal is to start with guided tastings. You can do this by visiting the Enoturismo María Manuela winery and cabins, where you can live an authentic experience of enjoying wine, from the field to the table. However, we are going to share here some simple indications so that you can also taste any wine in more depth and delve into this exciting culture.
Wine tasting is a sensory experience. Appreciating any wine requires identifying aromas, analyzing flavors, texture and general characteristics, so, in addition to taste and smell, it involves sight.
Background & Preparation
Before embarking on a wine tasting, you should bear in mind that expert tasters have a great deal of knowledge. Therefore, if you lack this background, it is essential that you prepare, for example, by researching the winery, its wines and the region of origin.
It’s also important to avoid ingesting strong flavors before a tasting, as they could take over the taste buds and disrupt the experience. A fruity and hydrating snack is best. You should also avoid coffee or tobacco and even strong smells of colognes or perfumes, which can make it difficult to appreciate the aromas of wine.
Let’s start with the view
To correctly interpret a wine from a visual point of view, you have to grab the glass by the foot so as not to heat it with your hand, which could affect, in addition to the ideal tasting temperature, the aromas.
The first step in a wine tasting is to observe the color and clarity of the wine. At this stage, professional tasters already form their expectations about the test they are going to perform. Only by observation do they get clues about the age, grape varieties, winemaking techniques, or potential flavors of the wine.
The tone and intensity will help you connect with the character of the wine in question, whether it is white, red or rosé. Clarity reflects its purity and quality. On the contrary, sediments and turbidity may indicate that the wine has been ageing or that the filtering has not been optimal.However, it should also be borne in mind that there are wines that pride themselves on this quality. The so-called cloudy wines come from wineries that choose to dispense with the filtering process to prevent some natural properties from being lost. In the case of Galicia, cloudy wine is also associated with artisanal production for domestic consumption in wines such as family-grown Ribeiro, with high acidity, freshness and mild flavour.
Shake the glass
Have you ever wondered why professional tasters shake the glass before tasting the wine? The main reason is its oxygenation. However, this circular movement also causes small droplets of wine to stick to the glass of the glass. They are known as tears because of their downward movement in the container and also hide a lot of information, for example, about the viscosity or alcohol content of the wine.Those with slow-moving tears tend to have more alcohol content and, possibly, glycerol, a compound with aromatic properties, which contributes to the quality, sweetness and body of the wine, which we will talk about later. In addition, glycerol affects its texture and mouthfeel.
On the other hand, the stirring phase in wine tasting allows you to check the body.
Let’s continue with the sense of smell
By shaking a broth before tasting, it is exposed to a larger surface area of air, so that the volatile aromatic compounds evaporate and concentrate in the glass space. This process contributes to its oxygenation and intensifies the aromas, improving the olfactory and tasting experience. An aroma that is unavoidable to recognize is that of grapes, but, in fruity wines, other fruity smells can be perceived.
The diverse aromas that a wine displays derive from its ageing and fermentation processes. They make up the so-called bouquet of a wine.
On the other hand, stirring is especially beneficial in the case of red wines, due to their tannin content. They can interact with oxygen, so moving these types of broths softens them and makes them more accessible to the palate.
Tannins are compounds found in the skin, seeds, and stems of grapes. They provide a sensation of dryness in the mouth, sometimes even astringency, but they mark the personality of the broth.
And we taste in the mouth
On the palate
Tasting is a wine tasting ritual that is made up of several steps. First, you take a small sip and hold it in your mouth to notice the first impression on the palate. It is important to observe its structure and its taste: is it sweet or dry?
A wine is described as dry if it has little or no residual sugar, i.e. it does not leave a sweet taste. Dry wines are best complemented by pairing because they allow natural flavors to come out.
As mentioned above, the presence of tannins is also noticeable here and the level of acidity is identical. We understand as such the refreshing and lively sensation that is felt on the tongue when tasting wine. In addition, acidity is another important aspect for establishing pairings. Wines with higher acidity tend to pair well with meals.
In this first sip you can also assess the freshness and body of the wine, that is, its weight and texture in the mouth. Normally, wines are classified as light-bodied, medium-bodied, or full-bodied, terminology that describes that sensation on the palate.
Finally, you need to analyze the flavors. Tasting notes such as fruits, herbs, spices or earthiness can be appreciated. These nuances come from a variety of sources. For example, wine aged in oak barrels can develop vanilla or toasty flavors from the wood. Likewise, oak is an element that contributes to the complexity of the wine.
Another interesting term to assess the nuances of wine is terroir. This word of French origin refers to the land where the wine is produced. The soil, climate, and topography of a vineyard influence the personality of the wines, so in essence, the terroir refers to their origin.
First sip
When tasting wine, it’s essential to pay attention to the aftertaste or finish. In this regard, we can observe how long its flavors linger in the mouth. Wines with a longer finish demonstrate higher quality and flavor complexity.
After taking a moment to reflect on the initial impression of the wine, it’s time to appreciate other considerations, such as balance. Balance refers to the harmony of the various aspects already evaluated: sweetness, acidity, tannins, and alcohol. A wine is considered “round” when it is well-crafted and harmonious.
Furthermore, balance is one of the elements that allow us to classify a wine as elegant. In this case, it stands out for its smooth and harmonious character, as well as its delicacy. This refinement indicates that it doesn’t overwhelm the senses.
To analyze complexity, in addition to the previously mentioned factors, we should observe the layers of aromas and flavors a wine offers. The more complex a wine is, the more nuances and variety it will provide during tasting.
In the world of wine, there are many subjective assessments. For instance, we say a wine has “character” when we find it peculiar in any of the aforementioned aspects. It’s a description that applies to different wines, highlighting their authenticity, unique characteristics, and the feeling of encountering something special.
After considering these three steps, in addition to character, we can define a wine as “fruity,” referring to its pleasant fruit aroma. We label it as “flat” if it has low organoleptic values, with minimal aromatic or taste intensity. This often results from excessive filtration that neutralizes the flavor, leaving it without attributes—a negative quality.
Regarding “clean” wines, they appear bright and slightly opaque in the visual phase due to the absence of volatile particles. A wine can also be considered clean when it lacks any strange flavors in the mouth that would overshadow the main nuances.
Varietal wines are made from a single grape variety, such as our María Manuela wine. During tasting, they offer the specific aromas and nuances characteristic of that variety—in this case, the albariño grape, which is small, moderately compact, and known for its elevated acidity and duration.
Wine Tasting: A Practical Exercise
We invite you to try your new knowledge with our white wine D. O. Rías Baixas María Manuela, which we make with Albariño grapes. To start this wine tasting, we present the technical data and essence of our wine. María Manuela Albariño is a wine that seeks to express the peculiarities of the property. Convey the different soils and the climatic year through a bottle.
TECHNICAL SHEET
TIPE: White Wine
REGION: Rías Baixas, Ribeira do Ulla subzone (Spain)
GRAPE VARIETY: 100% Albariño
PRODUCER: Enoturismo María Manuela
ALLERGENS: Contains sulfites
GRADUATION: 13.5
Visual Phase: When you observe this wine, you’ll notice golden hues, brilliant highlights, and abundant tears. It is elaborated in stainless steel tanks and undergoes a maturation period of seven months.
Aromas (Nose): On the nose, you’ll perceive citrus aromas, stone fruit, and hints of anise. Additionally, there’s complexity with deeper aromatic layers. Can you recognize these scents? They are attributed both to the aging process and the vineyard’s unique terroir.
Palate: The wine has a full, rounded mouthfeel with great amplitude and a profound finish. It features moderate acidity, balance, and a voluptuous character.
