Wine Tasting Notes for Beginners: Hints, Tips and Suggestions

Whether in Napa Valley or the verdant hills of Tuscany, a working knowledge of wine can bring a new level of enjoyment to your vacation, a weekend outing, or even a romantic evening at home. Those with an affinity for wine should know a little about it and how to take good wine tasting notes. A good understanding of a few working terms is always helpful.

No matter if you're talking about a rich, smoky Pinot Noir or a crisp, fruity Cabernet Sauvignon, wine tasting allows a person to break down the properties of wine into common categories. The first is Nose. This refers to the way a wine smells, or what wine connoisseurs refer to as its bouquet. A majority of a person's sense of taste comes from their sense of smell. The Nose gives us the first opportunity to "taste" the wine, albeit on a more tentative level. When you see a wine taster swirl the wine glass and then stick their nose down into the mouth of the glass, this is what they are doing. Try it yourself. Gently swirl the wine around the glass for a few seconds, tilt the glass towards you until your nose is in the mouth of the glass, and then inhale slowly. Do you smell flowers or grapes? Are there hints of Vanilla or perhaps something more difficult to describe?

A wine's Legs are a visual way to let a wine taster know of a wine's consistency. Will it be a light tasting or heavy, thicker tasting wine? The way a wine's legs are determined is by swirling your glass. After swirling for a few seconds, hold it up to eye level and note the residue on the sides of the glass. Does the wine run down in several thick rivulets or only a few? Does the wine simply film off the glass like a certain commercial for dishwashing detergent? The higher the alcohol content of the wine, the more rivulets it will have, and the thicker they will be.

Color is another way for a person to judge a wine. It is often said we feast first with our eyes. At most wine tasting parties or functions (tours, etc.) your glass is often accompanied by a white paper napkin. Sure, feel free to wipe your lips on it, but you may notice others tipping their wine glasses while holding the napkin underneath. They are studying the Color of the wine; examining the wine's hue and clarity. Carefully tip your glass away from you until the majority of the wine is in the side of the glass. This allows the most light to pass through the wine and onto the napkin. Now study the color of the wine by looking through it, then looking at the color of the shadow on the napkin. A semi-clear wine such as a white or blush should never look misty or opaque. Hearty red wines may let very little light through, but most burgundies offer a rich, deep color.

When it comes time to actually taste the wine, forget the swirl - that's just for your nose - and take a healthy sip. Swish it around your mouth for a second or two, and then swallow. Now breathe out through your nose to get the most that the wine has to offer. New dimensions of flavor will assault you. Relish them. Try to categorize them. Fruity? Smokey? Floral? Vanilla notes? Does it have a crisp, clean finish or a strong, heavy finish?

Yes, that's a good question. What is Finish? Well, if we were talking about a diet soda, we might call it aftertaste. All wines have certain nuances of their flavor that linger on the palate and in the throat for a time. The question is, how long? Whites generally finish crisp and light while reds finish heavier and linger longer. Red wines also contain a substance called tannin, which can leave a slightly astringent aftertaste. A wine with a crisp or short finish will fade from your mouth after a brief moment. A wine with a strong or a heavy finish will linger for a longer period. This is something else for you to study.

Even the way you hold your glass will have an effect on the wine's characteristics. Whites and blushes are most commonly served chilled. Not necessarily refrigerator cold, but around 40-45 degrees is a nice temperature. To prevent the wine from warming up while you drink it, many would recommend holding the glass by its stem when drinking white wines. Reds are generally served at room temperature, so cupping your hand around the bowl of the wine glass is completely acceptable. As wines change their temperature, the various flavors become more accentuated.

These terms should help you get the most out of your next wine tasting. You'll feel more comfortable with a little knowledge under your belt. It will also be easier to spot the "Nouveau Riche Bourgeois Wine Snob" in the crowd. He'll be the one holding his glass by its base and saying things like, "Ooh, that's very complex..."

Port: Rich, sweet nose. Thick legs. Deep, opaque red. Full bodied with lingering fruity finish, tannins very subtle. Makes me feel warm...

White Grenache: Warm, crisp nose, slightly floral. Fine legs. Clear rose color. Surprisingly full bodied in mouth with crisp, fruity finish. Slight tannin in finish. Refreshing!

Riesling: Sweet, heady nose, pale legs. Clear, clean yellow. Bright, fruity mouth that lingers. Crisp finish. Would be nice with dessert.

Cabernet Sauvignon: Heady nose with subtle vanilla, thin legs. Clear, pale yellow. Warm and tannic in mouth with dry finish. A bit heavy for my taste.

Pinot Noir: Rich, smoky nose, heavy legs. Warm, tannic and full bodied in the mouth. Dry finish. Didn't care for this one.