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Monthly Archives: November 2020

  1. How to Taste Wine - Aroma

    Sniffing a glass of wine is one of the greatest pleasures of tasting. But identifying the aromas can be a difficult task especially for beginners.

    When tasting wine it’s important to select the correct shaped glass and serve the wine at the right temperature. Both of these factors will affect the wine’s aroma. Select a tulip-shaped glass (for red, white and rosé wines) and only fill it to a third full. If the wine is too cold its aromas will be suppressed. If the wine is too warm its aromas will vaporise too quickly and be overpowered by alcohol fumes.

    How to analyse the aroma of a wine

    Approach this in three stages:

    FIRST NOSING - Without swirling the wine in the glass take your first sniff. What you’re trying to identify here is whether there are any undesirable smells and then capture the delicate, volatile aromas of the wine that are present in the

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  2. How To Taste Wine - Appearance

    Our first contact with wine is visual and a lot can be revealed about a wine from its appearance.

    Evaluating the appearance of a wine is the first stage of three employed when tasting wine (the others being aroma and taste).

    A wine’s appearance is made up of four areas: the colour, clarity, the surface and meniscus, and the legs. We’ll look at each of these areas in detail below.

    The Colour of Wine

    When wine is poured the first thing we notice is its colour. The best way to get a good look at the colour is to hold the glass against a white background or to the palm of your hand. Colour is evaluated by hue and intensity.


    The words used to describe a wine's hue often come from the world of precious stones, metals, flowers, and fruit - ruby, topaz, gold, copper, rose, violet, lemon, cherry, etc

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