See, Swirl, Sniff, Sip and Savor

Obviously, there is plenty to learn about wine. As you peel away the layers of knowledge, more appear, and it can be almost overwhelming. You could use all that brain power to FINALLY learn calculus instead. What’s the point if you don’t get to enjoy the taste?

From that first sip of crisp white on a hot summer deck (I know it’s February, but a girl can dream…) or a luscious Bordeaux red with an elk steak, wine is essentially important because of the reaction it has with your senses. Not just your mouth, but your nose and eyes as well. So, how do we taste wine? Is all that swirling and swishing necessary or just pretentious?

Let’s get down to it. This requires opening a bottle of wine to taste. Don’t feel guilty — consider it homework. Pour an ounce of wine into a good size wine glass, big enough the wine isn’t going to slosh everywhere.

Now the serious part: the five S’s of tasting. Basically this consists of see, swirl, sniff, sip and savor.

See: Notice the color and the brightness of the hue. It helps to hold the glass at an angle next to something white, like a piece of paper. Drink in the colors as they are the first clues as to the type and age of a wine. Does it get darker or lighter toward the edges?

Swirl: Bring air into the wine. Air helps release the nuances and aromas. Use the extra space in the glass by swirling the wine around in it. Also, look for “legs” (the clear liquid returning to the basin of the glass from the sides). If it looks like your glass is crying on the inside, the wine is probably higher in alcohol content.

Sniff: Don’t be shy. Get your nose in there and really inhale. Hundreds of words are used to describe the flavors and odor of wine. Run some of these through your mind. What fruits do you smell? (Hint, the only unacceptable answer at this point is grapes.) Citrus? Berries? Melons? What about non-foods? Whites are often described as hay, herbs or slate, while reds sometimes emit tobacco, leather or tar. If this is really new to you, taste with friends. You might not agree with what they smell or taste, but their opinions can awaken descriptors of your own.

Sip: Bring a small sip to your mouth.  Try to suck a little air in as well. Let the flavors move across your tongue. Go back to your descriptors. Do you experience the same flavors as aromas? Does the wine taste like you expected? What other flavors are you getting? If you have experience with tannins and acids, you should be identifying them about now. (I’m sure we’ll touch on that another day…)  Also note if the wine feels “hot,” indicating more alcohol, or if you actually taste sugars and not just fruity sweetness.

Savor: Take a small mouthful. Notice the richness of the wine.  If it was milk would it be non-fat, 2 percent or whole? Does it coat your mouth? Some people swish at this point or continue to suck air through their teeth. Try this by a mirror first if it feels foolish — then let the wine move naturally over your taste buds. Finally, see how the “finish” lasts. After you spit out the wine (OK, seriously here, drink the wine), does the flavor stay with you? How long? Seconds or minutes?

Whew. The hard part is over, but the homework is not. Throughout this week, don’t take your taste buds and sense of smell for granted. If you bite an apple, ask yourself what flavors are you getting. As the ground thaws, can you smell earth? Have you ever smelled or tasted something like that in wine? Don’t remember? Better sip a few more bottles to jog your memory.

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Rona Ferguson

Rona Ferguson escaped to Jackson from Southern California in 1994. She has served in some of the Valley’s best restaurants including the OYG, Osteria, Sidewinders, and now Bin22. Downtime includes her four legged children, gourmet meals prepared by her chef/baker/nursing student husband, and delicious wines from traveling to west coast wine countries. Add a river and mountain bike, and she has found a recipe for the perfect meritage.

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