Tasting vs. Drinking
There is nothing more annoying than attending a wine tasting that is filled to the brim with those who are not so much interested in experiencing new wines, as much as they are there to drink – and drink a lot – for free (well, after the initial cost of the tasting ticket).
<a target=”_blank” href=”http://www.vinology.com” target=”_new”>Wine tasting</a> takes discipline, some knowledge about wines, and a bit of stamina. In short, it is an art. The good news is that those newcomers to wine can learn the art of tasting. And what could be better than learning a skill while tasting wines along the way.
But what, exactly, is taste. It is a function of the olfactory system and is connected directly to the sense of smell. Without smell, we cannot taste. Ask someone suffering from asnomia (the temporary or permanent loss of smell) if they enjoy their meals sometime. Or hold your nose the next time you take a bite into a cheese, savory tart, or candy bar. You’ll notice an immediate decline in your ability to taste.
So in training one to taste one must begin with teaching one to smell – a sense, to be certain, that most human beings take for granted. But it can be done. And developing ones olfactory abilities via wine is, hands down, sheer pleasure.
Short of taking a class, tasting two different wines side by side is one of the best ways to begin teaching oneself how to taste. Start simply: purchase a New Zealand Sauvignon Blanc and a California Chardonnay. As you are a beginner, there is no need at this point to do this “blind”.
Poor a bit of each in to two separate glasses.
Twirl the Sauvignon Blanc (this aerates the wine and releases molecules, which, simply, begins opening the doors to all the aromas dancing around in that glass of wine). Now put your nose deep into the glass and take a huge sniff.
As a first-timer you may not quite be able to name, exactly, some of the notes that are hitting your nose. So it actually helps to understand that some common characteristics found in a glass of Sauvignon Blanc are grass, green pepper, asparagus, grapefruit, and, oddly, cat pee.
Now put that glass down, pick up the Chardonnay, and give that a twirl. With this grape variety one can expect butter, toast, oak, and apples. Now continue to go back and forth between the two so that your sense of smell can begin differentiating and you can begin understanding the thumbprints of these two basic varieties.
Next comes the sip. Draw a bit of the Sauvignon Blanc in your mouth. Now swish it around like it’s mouthwash. Feel that bitterness going on in your mouth? That’s the acid in the wine, often referred to, in winespeak, as “bright” or “crisp”. Do the same with the Chardonnay and compare the two. With the Chardonnay, one may deem how it feels in the mouth (or “mouthfeel”, as they say) as “waxy” or “heavier than” the Sauvignon Blanc.
Now you are ready to compare a Cabernet Sauvignon with a Pinot Noir. And, as said, it doesn’t hurt to have a little wine guide available to help you understand exactly what you are looking for when first attempting to sniff it out.
In the end, learning to taste wines can only lead to a deeper appreciation of it, whether you are off to your first tour of Sonoma wineries and want to taste several wines throughout the day (remember to spit!), or whether you just want to savor those first few sips of wine before falling into deep conversation and laughter with friends. Tasting wine has its place in both these situations. Thankfully, in the latter, the drinking has its place too.
Jenny Park works at The Wine School of Philadelphia Article Source:http://www.articlesbase.com/wines-and-spirits-articles/tasting-vs-drinking-1006448.html
