There are four basic steps to wine tasting. The first is the ‘looking’ at the wine where one closely inspects the textures and colors of the wine and through which determine the sugar levels, type of grape and sometimes even where the grape comes from. Next is the smelling of it. The different aromas of the wine from the primary to the secondary to tertiary gives one a more detailed breakdown of the wine. The third is the tasting of the wine. This is a more intricate and detailed process through which you can confirm your previous observations.
Sweetness of the wine
The first thing one can decipher from a taste of wine is the sweetness of it through the first touch on the tip of the tongue. Different types of wines have different sweetness levels ranging from 0 to 220 g/l RS. A wine with such a high sweet table have a syrup like texture and are found in wines originating from Germany, Alsace or Loire Valley where they use white grapes instead of the red. The dryness and the acidity of the wine too defines the sweetness of the wine through the human perception of taste as we are unable to distinguish the two as separate parts from the actual sugar levels of the wine. pinot noir australia
The acidity of wine
The mouth-watering quality of wine is brought by the overall acidity of the wine. A wine from a warmer climate such as those from the Howard Park winery from west Australia have a less acidic texture compared to those from cooler regions.
Howard park chardonnay would have a pH level ranging from 3 t0 4 and give a less mouth-watering texture compared to those of the cooler climates which give a tart taste and have a very high acidic level. Wines with low acidic levels are creamier and have a less mouth-watering quality. A ‘flat’ wine will usually have a very low acidic level.
The skin and seeds of a grape or sometimes even the oak aging process give off tannin, which is a drying sensation which is sometimes called even as the cotton-ball-taste of wine. This is a red wine characteristic and can define the type of grape as each grape has their own inherent tannin quality. A Nebbilio grape will have a high tannin value while a pinot noir in Australia will have a relatively low tannin level. The tannin level can also define the age of the wine as it is obtained from the aging in oak. This form of wine will have a smoother tanning taste which usually hits the center part of the tongue. Distinguishing between the two will take a little more time and practice.