Wine tasting techniques (The visual examination)

The colour:

 It’s the first element to be appreciated in the appearance of the wine.

It is characterised by:

            - 1. its shade (its nuances)

                        - depends on the grape variety (red wine)

                        - varies according to the development of the wine        (ageing)

N.B:  You have to distinguish the main colour from the  reflections.

                        - method: above a glass that is slightly tilted and in a clear light, the reflections are observed on the edge of the surface (fringe)

                         - vocabulary: analogies of flowers, fruit, precious stones etc.

It is also characterised by:

            - 2. the intensity of the colour:

                        - depends on the strength of the colour pigment (the anthocyanins are the specific pigments of red grape varieties)

                        - depends on the maturity of the grape, the age of the vine, the yield, the type of soil etc.

                        - varies according to the extraction techniques (punching down, breaking the cap etc.), the temperature, the duration of maceration, etc.

                        - method: above a glass that is slightly tilted and in a clear light (look towards the centre of the glass)

                        - vocabulary: from colourless to intense: pale, light, dark, sustained, deep, dense etc.

The brilliance:

Another element for appreciating the appearance of wines, is the brilliance of the reflection of light on the surface.

It is the luster of the wine.

It should be naturally bright.

Beware of non-filtered wines, they are generally less bright than filtered wines but do not necessarily appear dull.

                         - method: observe the surface of the wine, from above, the glass sitting on a white, well-lit surface

                         - vocabulary: from dull to iridescent:  lacklustre, light, shining, bright, sparkling, crystalline (white wine)….

The limpidity:

 The limpidity is an essential characteristic of a quality colour.

It is defined by the absence of clouds, of suspended particles.

                               limpidity ≠ turbidity

                        - method: observe the glass lit from the side by a natural or artificial light source.

                        - vocabulary: from opaque to crystalline: cloudy, hazy, misty, milky, opalescent, transparent and limpid.

Do not confuse cloudiness with deposits.

Note: a cloudy wine is not good for tasting: it appears rustic and unappetising.

The fluidity/viscosity:

The fluidity is one of the elements which characterises the appearance of dry wines, whilst the viscosity characterises sweet wines.

The greater the sugar and glycerol content of a wine, the more viscous its appearance.

The tears or legs:

The “tears” or “legs”, viscous in consistency, which flow down the inside of the glass after swirling the wine, are due to the presence of alcohol. (Marangoni effect)

Sparkling wines:

 With sparkling wines, alongside the colour, brilliance, limpidity and fluidity of its appearance, you should observe:

            - the colour,

            - the consistency,

            - and the persistency of the bubbles,

            - as well as the speed with which the bubbles rise

            - and the size of the bubbles.