Have you ever thought that tasting a wine is just tasting it and deciding whether you like it or not? Actually, tasting a wine is much more than that: it is a complete sensory experience that involves all the senses and connects you with the history and character of each bottle and its origin.
If you want to learn to enjoy wine in a conscious way and discover everything it hides, we share a simple guide with the basic steps to taste like an expert… without complications!
Look at the color and clarity
Before tasting, take a good look at the wine. Hold the glass against a white surface and note:
Its color: is it intense or delicate?
Its brightness and transparency: is it clean or does it appear cloudy?
Reflections: a young white wine may have greenish tones, while an aged one shows golden colors.
Color can tell you a lot about the age, variety and type of aging of the wine.
The rim and the tear: two visual clues to wine age and density
When we observe a wine in the glass, there are details that can give us very interesting clues. One of them is the rim, that edge of the wine that can be appreciated when the glass is tilted against a white background. In white wines, the rim varies from an almost transparent tone (when the wine is young) to intense gold (indicating further aging or evolution). In red wines, young wines tend to show purplish or reddish tones, while, with the passage of time, these tones turn to russet, brown or orange hues.
Another aspect that deserves attention is the tear, those drops that slide down the inside of the glass after shaking it gently. The speed and density with which they fall can give us an idea of the alcohol and glycerin content: the slower and denser the tear, the greater the body of the wine.
Smell and discover aromas
Bring your nose to the glass and breathe deeply. In the first sniff, you will capture its most original aromas, always with the glass still, without moving it. A second, deeper sniff, after moving the glass, will help you discover more complex notes thanks to oxygenation.
- Fresh and fruity aromas (primary)
- Aromas derived from fermentation (secondary) such as bakery notes (toasted bread, yeast) or lactic touches (yogurt, butter) depending on the type of wine.
- Aromas from barrel or bottle aging (tertiary) such as vanilla or leather
Move it gently
Swirl the glass gently so that the wine moves. This releases the aromas and also allows you to see the tears that form in the glass that we mentioned earlier.
What do we feel in our mouth when tasting a wine? The role of acidity, tannin and alcohol
When we talk about the palate in a tasting, we are not only referring to taste. In reality, it is a sum of sensations that allow us to understand the structure of the wine, its balance and its capacity to evolve over time.
A well-made wine with the potential to improve in bottle must have three fundamental pillars: acidity, tannin (in the case of reds) and alcohol.
- Acidity is what makes us salivate. It gives us freshness, tension and that vibrant character that makes the wine “come alive” in the mouth. It is key for the wine to be enjoyable, remain balanced and age well.
- Tannin (present especially in red wines) can have a more or less astringent texture depending on its degree of maturity. When well integrated, it provides structure and depth, enriching the flavor and lengthening the persistence of the wine.
- Alcohol contributes body, texture and warmth in the mouth. It balances acidic and astringent sensations and contributes to the sensation of unctuousness in some wines.
In addition, the minerality or saline sensation can be perceived in some wines, especially in some whites or aged reds that come from particular soils. For example, in the case of Finca Valpiedra Reserva, this saline note conveys its mineral origin and gives it a unique character.
Ultimately, these mouthfeel sensations are much more than flavors: they tell us about the wine’s origin, its style and, above all, its ability to move us.
Enjoy the end
The finish or aftertaste is what remains after swallowing. A quality wine usually leaves a pleasant and lasting taste that invites you to continue enjoying it. If you have the ability to take in air and expel it through your nose while the wine is in your mouth, all its nuances and characteristics will be enhanced.
Tasting with or without food: the impact of food and wine pairing
It is important to note that tasting a wine alone is not the same as enjoying it with food. When we taste without food, we analyze the wine in its “pure” state, paying attention to every detail: acidity, tannin, body, aromas… However, in a gastronomic context, everything changes.
Food can soften certain nuances, balance sensations and even enhance the flavors of both the wine and the dish. For this reason, food pairing plays a key role: it is not only about combining, but also about creating harmony and bringing out the best of both worlds.
Remember! Wine tasting for enjoyment
There are no right or wrong answers, your experience is unique. Tasting helps you to train your palate and to appreciate each glass more, but the most important thing is that you enjoy the moment.
We invite you to practice and discover our wines, you can choose your favorite from Finca Valpiedra, Finca AntiguaYou can choose your favorite from Finca Valpiedra, Finca Antigua, Viña Bujanda or Finca Montepedroso, you will discover their differences and their own character in every sip.
