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Tasting Wines
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by Christine Millar,
HCMG |
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I've written about
growing grapes in Texas.
Perhaps now would be a
good time to learn a
little more about the
final product of many of
the grapes grown here in
Texas. |
Check the label
Is it
one variety or a blend?
Which region does the
wine come from? What is
the classification (AC,
Vin de Pays, etc.)? What
is the name and address
of the producer? What is
the alcohol level? |
Removing the cork
Good quality cork wood
is expensive and
producers are turning to
synthetic corks and
screw caps for the more
inexpensive wines. Time
will tell whether these
alternatives will hold
up in aged wines,
however. For wines meant
to be drunk early they
are efficient.
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Looking at the wine
The color and depth of
the wine can often tell
you whether the grapes
come from a cool region
or a hot one. Wines from
cooler areas tend to be
paler in color. The
color can also indicate
the age of the wine.
Young red wines will
often be a dense red
color whereas an aged
wine will have more of
an orange-red color and
be more translucent.
Aged whites will often
be a deeper straw yellow
color than the young
whites.
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Swirling the wine
Gently swirl the wine to
release the volatile
aromas as it mixes with
air. Sometimes the wine
needs to oxidize a
little longer and is
said to be “tightly
wound”. This is often
why it is suggested that
you remove the cork from
a bottle of red wine for
a period of time before
you serve it so that it
has time to mix with air
and “unwind”. |
Smelling the wine
Most of what we perceive
as taste is, in fact,
smell. Swirl the glass
gently and then take a
good steady sniff.
Familiar and unfamiliar
smells will be revealed.
Try to put those smells
into your own words.
Another person may
interpret the smells
differently.
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Taking a mouthful
Take a reasonable
mouthful, about 1/3
full. The whole
objective is to get the
fumes of the wine to
rise up into your nasal
cavity. Suck in a little
air into your mouth and
chew on the mouthful of
wine while you count to
15 and breathe out
through your nose.
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Assessing the wine
What comes to mind as
you swish the wine
around in your mouth?
Cherries, citrus,
cigarettes, leather,
coffee? Is the acidity
pleasant? Does it make
your mouth tingle nicely
(balanced), is it flat
(too little acidity) or
make you salivate (too
much acidity)? Does it
coat your mouth as you
swirl it around?
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Swallow or spit
If you are sampling a
lot of wines and want to
remain standing then
spit the wine out.
Swallowing is more
appropriate for most
social occasions. How
long does the taste of
the wine remain in your
mouth after swallowing?
This is termed the
“finish”. If the flavor
lingers in your mouth
then it is a sign of
quality and the wine may
be a good prospect for
ageing.
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Understanding faults
If the wine smells and
tastes flat or stale
then it has been exposed
to oxygen for too long
and eventually will
smell and taste like
vinegar. The cork may
have failed and allowed
too much oxygen to enter
the bottle. If the wine
smells or tastes of mold
or mildew, or stale,
then it is “corked”.
This is caused by a
bacterial infection in
the cork wood. It is not
harmful to drink, but it
is unpleasant. “Dirty”
tasting wine can come
from dirty barrels. Too
much sulfur smells like
spent matches. If the
wine fizzes or has a
yeasty smell then it may
be fermenting again. If
it is hazy then there
may be a chemical
problem. However, fine
wines will often have
sediment if it is
mature. It is best to
see what it tastes like. |
White Varietals
Chardonnay
Clean, crisp, well
balanced with big
flavors of citrus and
oak. Oak-aged is good
with beef in cream
sauces, smoked chicken.
Unoaked with lobster and
veal.
(Region 1,5, but is very
marginally suited here)
Blanc du Bois
Light, fresh-finished
with notes of grapefruit
and apples. Good with
fish with lemon butter
sauce, pasta Alfredo and
pineapple chicken.
(Region 3, mostly used
in blends to add
complexity)
Pinot Grigio
Creamy, slightly
perfumed with rich color
and a fresh palate. Good
with TexMex, gulf fried
shrimp and oysters. It
prefers cool nights.
Viognier
Intense, slightly spicy
with floral, peach and
apricot notes. Good with
lettuce wraps, white
fish with mango salsa
and paella.
(Region 3)
Reisling
Crisp, unobtrusive
accented by rich, fruit
flavors and a floral
bouquet. Good with
Indian cuisine, green
salad and Jamaican pork.
(Region 1)
Sauvignon Blanc
Silky smooth with
floral, grassy and
delicate herbal
properties. Good with
fish, shrimp, cream
soups and veggies. This
is often over-oaked.
Chenin Blanc
Delicate, floral with a
dry, well-balanced
finish. Good with cheese
crepes, quiche and
Waldorf salad.
(Region 1)
Orange Muscat- Fruity,
sweet with notes of
gooseberry and orange
peel. Good with ice
cream, dark chocolate
and smoked salmon.
(Region 1)
Muscat Blanc
Light, fragrant accented
coriander, peach and
citrus flavors. Good
with fish, pasta, raw
vegetables and soups.
Muscat
Canelli
Fresh, fruity retaining
the zesty flavors of the
grape. Good with
chocolate, fresh fruit ,
fish and pasta.
(Region 3)
Gewurtztraminer
Full-bodied pungent
characterized by fruity,
nutty flavors. Good with
BBQ, sushi and blackened
fish. Best in areas with
cool nights.
Semillon
Bold and oaky with hints
of honey and figs. Good
with fried catfish,
olive tapenade and fried
chicken, blue cheese and
crème bruleè. Needs a
lot of care to produce a
good wine in this area. |
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Note: See the newly
revised
Starting a Vineyard
at the
Go Texan Wine
website sponsored by
Texas Wine Marketing
Assistance Program
and the Texas Department
of Agriculture |
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Graphic by permission of
Robert Champion, TWMAP |
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