Wino101: How To Taste Like a Pro (part 4 – final)

Part 1. The overall visual appearance of the wine,

Part 2. The wine’s scent,

Part 3. The wine’s taste and,

Part 4. The texture or feel of the wine in your mouth.

This last part will add to what we looked at last week. Last week we looked at the flavours that you tasted from the wine. Now we will examine the different textures that wine can have when tasting them.

Tannins: A naturally occurring preservative in wines from the grape skins. Tannins are more commonly seen in red wines which are made to be consumed years after they are bottled (especially more expensive red wines). In younger red wines tannins can leave a harsh drying taste in your mouth. You will feel tannins towards the back of your mouth when tasting wine. Breathing your wine either in a decanter, the bottle or in your glass for the wine’s flavours to develop and allow the tannins to become more balanced is one way to overcome a wine being too tannic.

Body: Wine’s are rated on a scale of light to full bodied. The body of a wine is in a sense how dense and rich it feels in your mouth. A wine’s body can be affected by the age of the wine as well as the wine’s style and production methods.

Length: How long the taste of the wine lingers in your mouth after you have swallowed or spit out the wine. Generally the longer it remains the better the quality of the wine.

I hope this series has helped to demystify wines for many of you! Feel free to continue to let me know how your wine tasting adventures go and any other questions or requests you may have on Facebook, Twitter or down below in the comments section.

Until next time!


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