Firstly, wine is a beverage that is mainly water, with 12- 15% alcohol (sweet), food acid, red tannins (bitter) and many flavour compounds in micro amounts; as you would expect from a fermented fruit juice.
Secondly, it is important to know how your eating system works. There are two competing senses involved – the mouth/tongue and the nose. The former tastes or feels (sweet, acid, bitter, salt, umami) what has entered the mouth while the latter checks out the aromas – twice- by sniffing and then while the food or drink is warming in the mouth. This second time is interesting because the aromas are passing over the nasal sensors in the reverse direction, carried there as we breathe out (bacaroma). The word flavour refers to the persistent feeling in the mouth combined with the bacaroma.
Thirdly, wine is not like other beverages. If you drink wine in the same way as water or beer, as many do, then you are missing much that a wine has to offer, in particular the flavours and a more complete experience of the wine’s balance. On the other hand if you treat wine as a food (liquid food?) and eat it, then everything that a wine can offer becomes available.
Here’s how it’s done:
Keep the head level (don’t throw the chin up!), tip a small portion of wine into the front of the mouth, don’t swallow, hold the wine there and chew lightly. Wait and enjoy the experience.
Now that you are equipped with the above knowledge any wine can be approached with confidence. That doesn’t mean that you have to like everything you taste, but you can make better judgements. For example, it is much easier to spot the ‘short ’(ie.cheap) wines as opposed to those with lingering flavours (ie.quality).
Here are some other useful hints;
- be open to trying a range of wines, such as the same grape variety from different areas or vintages. It’s fun to discuss and share with friends.
- a food and wine “match” is when they bring out the best in each other – it will be obvious.
- Chicken or fish really do go well with a dry white wine, as do lamb or beef with a dry red.
- it is normal to be able to discern only one or two aromas. People who claim more have vivid imaginations!
- use large open glasses, that don’t have to be expensive.
- second tastes are usually more reliable than the first taste.
- a high wine price does not always indicate quality. Keep away from the bottom; the $20-$40 retail bracket will serve you well.
- there are different wines for different occasions. Picnics and BBQ’s may require a light fresh wine, whilst formal dinners use wines as conversation pieces, hence an individual styled wine is appropriate.
- try wines that are a little older as they can be more interesting.
- avoid decanting or breathing a wine, unless they are very young and you want to reduce their preservative level and bring up the flavours.
Ken Eckersley
Nicholson River Winery
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January 2011
