About Wine Tasting


• By Allen Dale "Ole" Olson   |   Monday, July 6, 2009 at 4:30 pm   |     |   Print   |   Permalink

While I do not like the term “wine tasting,” I can’t think of a suitable alternative, and I do try to avail myself of every opportunity to attend one. Because wine tastings have become very popuar, I feel a need to define — or least describe — them.

First of all, they really defy definition. Best I can say is that they are events designed to bring people together for sampling and discussing wines. They can be very serious, formal or business-like affairs or they can be very casual with an intent to provide fun. No matter which, they do provide opportunities to learn something about wine and its use.

As a wine journalist, most of the “tastings” I attend are more like trade shows. Some are in a large hall where producers and distributors from many places staff tasting tables with personnel prepared to describe in detail the wines they are showing. Most are more intimate affairs where a wholesale representative will carry in a portfolio of a dozen or so wines for a few retailers or writers to sample, the former in hopes of buying the wines for resale, the latter in hopes of finding something new and different to write about. The representative, of course, is very dependent on both groups for the company’s success.

These get-togethers, while serious, are neither intimidating nor inhibiting. Spitting, rather than swallowing, after tasting is a given, and there is no hesitancy or concern about the propriety of spitting, and there is always plenty of note-taking.

For the average consumer, however, tastings take many dfferent forms, ranging from a Saturday afternoon tasting tray at a retail store, to a wine dinner in a restaurant, or to a kind of tasting party in a private home. It’s the latter event I wish to address.

To make it as meaningful as possible, the host should determine in advance what kinds of wine to present. Should they be all Rieslings or all Cabernet Sauvigons or some of both? Should they be wines from the same winery but of different vintage years? Should they be of the same vintage year but from different wineries? Should they be from a single country or region? In other words, there should be a basic theme around which meaningful comparisons could be made.

How many wines? I suggest six to eight so as not to overwhelm the palate during the actual sampling. That also leaves a palate ready to drink and appreciate the wines after the tasting and during any party following. (Tasting v. drinking is the subject of another lesson sometime.)

The host should assure guests at least two stemmed glasses each, and the wines should be poured in small portions into the glasses over a white table cloth so the partcipants can look through the wine to assess its color and density. While it’s fairly obvious in these times to know that smoking should be banned from the tasting room, it is equally true that perfumes and after-shave fragrances should also be banned. After all, we don’t want to have anything interfere with the wine’ s aroma.

As for the “spit bucket.” A carafe will do, or an oversize pitcher or glass. But to be sure the palate keeps its cool, the wines during the tasting should not be swallowed.  Rolled around the mouth a bit, held for a few seconds to sense the full impact, then spit unabashedly into the carafe. After doing so, make a mental note about the length of time the taste remains in the mouth to judge the quality of the finish.

Notes should include the appearance, the aroma, the taste, and the aftertaste of each wine. Feel free to make up your own scoring system and you’re on your way to learning about choosing and evaulating the wines you like — or dislike.

And if you think of a term better than “wine tasting,” please let us know.

2 comments

• John   |   July 8th, 2009 at 3:11 pm    

Hmmm maybe a better term would be Wine Sampling? Either way, is there a reason behind the “spit bucket” vs. actually swallowing the wine? Seems like a waste of good wine.

• Allen "Ole" Olson   |   July 8th, 2009 at 4:01 pm    

I like your term, John; thanks.

When sampling a number of wines in a relatively short period, we should remember that wine is an alcoholic beverage. Even if sipped in moderation, the alcohol can tire the palate and make it less sensitive to the complexities of the wine. Also, one must try to avoid any mental impairment resulting from imbibing an inordinate amount of alcohol in such a short time. Spitting it after rolling it around the mouth allows most of the components to figure in your assessment without the risk of palate fatigue.

Leave a Comment




« please enter the sum of 7 and eight