If you are an oenophile (wine lover), you are probably wondering what is stopping you from becoming a true expert. Luckily you don't have to become a winemaker or own a cellar in the basement to be able to appreciate good wine. You only need a few bottles of good product, a notepad and you are already on the right track.
Steps
Part 1 of 4: Gaining a Good Knowledge of Wines
Step 1. Drink the wine remembering the "four phases".
Even if you're not much of an expert, you probably know that there are a few ways wine should be drunk. In truth, you can taste it as you like, but to fully enjoy its taste and aroma, you must follow a certain procedure, which can also be considered an art. Here are the basics described in four steps:
- Observe it. Examine the color of the wine. If it is a very aged white wine, it will be rather dark; while if it is an aged red, it will be quite clear. The hue also gives you some insight into the aging process that was used. Chardonnay, for example, will be more golden when aged in oak barrels.
- Shake it. Make the inner walls of the glass get wet with liquid by gently swirling the wine. This operation releases its aroma, allowing you to truly savor it.
- Smell it. If it's a white, you should look for tropical or citrus notes like lemon, lime or even melon. You may also feel vanilla or oak wood. Generally speaking, the colder places of origin produce a more tart wine with a flavor close to that of citrus fruits. In case you are tasting a red wine, look for the scent of berries or plum. Vines that grow in cold regions produce a wine with notes closer to berries (such as strawberry or cherry), while those originating in warm regions release more intense aromas such as blueberry or plum in the drink. You will also feel an aroma of coffee, smoke or chocolate.
- Sip it. This is a process that involves both smell and taste. As you sip the wine, simply ask yourself if you like it or not. Then look for the reasons for your answer.
Step 2. Learn the concepts of terroir and tannic
Wine connoisseurs and oenophiles have discussed a lot about the term "tannic". This is the element that makes the wine "dry". Taste a very "dry" wine and you will understand the meaning of this term (obviously no liquid can be dry in the strict sense). Tannins are natural elements present in grapes (as well as in the bark, wood and leaves) and add a bitter, astringent and complex flavor to the wine. To your knowledge, this concept applies "mostly" to red wines.
The "terroir" is a term that refers, in practice, to the environment in which the grapes were grown, where the wine was produced and how these external elements influenced the drink. The climate and the type of soil, the topography and the presence of other plants are all factors that make up the terroir and leave a trace in the grapes. Many wines are classified according to the grape variety from which they originate, especially in America, but others based on the region in which the grapes and wine are produced (in Europe). The terroir is what identifies a type of wine as such
Step 3. Taste it at the correct temperature
Each type of wine should be served at slightly different temperatures to release all the flavor. Here are some notions that you cannot fail to know when you go to a tasting or invite your friends over:
- Red wines should be served at room temperature, around 20-25 ° C.
- The rosé ones should be cooled a little, up to 7-13 ° C.
- Whites and sparkling wines should be stored in the refrigerator at a temperature below 5 ° C.
- After a wonderful party in which you offered a tasting, remember to drink light wines (with an alcohol by volume of less than 11%) within three days of opening the bottle. The strongest wines can also be consumed 10 days after opening.
Step 4. Use the right glass.
Each type of wine should be tasted in a glass of certain size to fully expand its aroma. Do justice to what you have chosen and pour it into the correct glass:
- A standard wine glass is suitable for most reds. The Cabernet Sauvignon should be poured into a slightly taller and narrower glass, while checking that the Pinot Grigio is contained in a 30-60 ml one.
- Whites can also be enjoyed in standard glasses, but Chardonnay needs a glass with a wider opening.
- Porto gives its best in a large flute; Madeira needs a large glass and Sherry a narrow glass similar to that for the Martini.
- Put vintage sparkling wines in bowls, tulip glasses or flutes.
Step 5. Also learn how to grab a glass
You will never be considered a wine connoisseur if you hold your glass the wrong way. To look like an expert, hold the glass and drink the wine as if it were your job, then grab the stem and not the cup of the glass. This rule is particularly important for whites that are served cold, to prevent the heat from the hands from transferring to the liquid, altering its flavor.
To stir the wine inside the cup, rotate your wrist and not the whole arm. The perfume will fill the glass and it will be possible to appreciate all its complexity
Step 6. Familiarize yourself with the terms used to describe the aroma of a wine
To be a true connoisseur, you must above all be able to express the taste and olfactory sensations of the product and to describe what you are feeling. The aroma is described according to five general categories: fruity, mineral, toasted and milky, sweet and woody, spicy and salty. Here are the "flavors" that belong to each category:
- Fruity: practically the flavor of each fruit in addition to the aroma of jam.
- Mineral: aroma of flint, stone, earth, petrol.
- Toasted and milk: butter, cream, yeast, bread, toasted nuts, biscuits, almonds, toast.
- Sweet and woody: chocolate, honey, vanilla, cedar, oak, butterscotch, toffee.
- Spicy and salty: tobacco, smoke, licorice, pepper, truffle, bacon, coffee, cinnamon.
Part 2 of 4: Developing the Taste
Step 1. Go to a wine shop and ask the clerk for some advice
Look for bottles with reviews, which have won awards or been featured in competitions, and which have excellent ratings. Try to go to the store when you know that tastings and samples are being offered. Ask the shop assistants and the manager for information: what are their favorite wines and why?
Go to the store when you have already planned the meal menu. In this way you can buy the wines that best match the dishes you will serve and you can experiment with combinations. As a general rule, reds accompany red meat, while whites accompany white. Champagne is great with just about everything, but first you need to know how to handle the simplest wines
Step 2. Attend tasting evenings or sign up for some taster courses
In schools for the elderly, in social cellars, in hotel schools, in wine bars and even in restaurants, courses and themed evenings of this type are often organized. Don't feel intimidated, most people believe they can distinguish a bland 2 euro wine from a vintage one, but that's not the case.
If you go to a winery, take the time not only for tasting, but also to learn how wine is made, to see how the vine is grown and to learn the correct drinking procedure
Step 3. Join a group of enthusiasts
Wine is in fashion. There are wine shops, specialty shops, newsletters and even podcasts dedicated to this drink. Finding a group of enophiles nearby is a lot easier than you might think. The first thing to do, to develop your skills as a connoisseur, is to meet people who think the same way as you, who have other knowledge, and stay informed about the events related to wine in your area.
In most groups you can find individuals at all levels of winemaking experience; from those who want to buy their own winery, to those who are only interested in drinking a little good wine. You will find space for yourself too
Step 4. Organize an informal tasting at your home, at your friend's or at a restaurant with a "cork right" (not very common in Italy) where each guest brings a bottle of wine
In this way you can taste a wide variety of products without spending a fortune. Furthermore, there is no need to specify it, you will have a great tasting experience.
Make sure you have food available to nibble on to "cleanse your palate" or something to drink between one tasting and the next. Stick to unsalted, plain crackers, bread (nothing too elaborate though), and water. We also use olives and rare roast beef for this purpose. Avoid the cheeses and fruits that are normally offered with wines, as they mask the true flavor of the drink
Step 5. Buy a notebook or download a smartphone application to take notes
Now that you are almost completely immersed in the world of wine, you need to have support that allows you to remember your experiences. You can rely on a simple tool like a notepad and a pen or set up a mobile application (search for the words "wine diary" or something similar). This will allow you to remember the name of the bottles you liked the most, which you didn't like and the characteristics of the various products you tasted.
There are also websites organized as forums and communities. In these virtual places you can share your notes with other enthusiasts and throw yourself headlong into the cybernetic world of wine lovers
Part 3 of 4: Developing the Palate
Step 1. Start trying different varieties of wine
Many people start with fruity whites, which have a mild flavor, and sometimes go no further. You probably know a couple of "safe" bottles that have never cheated on you, but now is the time to try new things! Switch to rosés and then start tasting reds with an adventurous spirit. Even if you don't like them, at least you'd know you don't like them and why.
Not only should you switch from one variety to another, but also change brand and vintage. Just because you don't like a particular manufacturer's Chardonnay doesn't mean you can't appreciate another's. Each wine is absolutely unique and your reaction to it also depends on your mood
Step 2. Find the wine that fully satisfies you
A lot of people spend years stuck in their beliefs that robust reds are not worth mentioning or that Moscato is too sweet, and their experience and understanding of wines stops there. Then, suddenly, she tastes the right wine, the one that pleasantly surprises her! It is a product that really lets you taste cedar, chocolate or smoke. In a moment you understand that it is the wine for you. To find your wine you have to proceed by trial and error.
Remember that it doesn't have to be a good wine or one that you like to taste. It is simply the product that instantly awakens all your taste buds. It allows you to distinctly perceive each flavor and aroma with a single glass, to understand what you like and don't like and why
Step 3. Do your research
Now that you have started to take your first steps in the world of wines, you can also start looking outside your circle of information. Read wine books and blogs. There are websites that also offer quizzes to test your growing winemaking knowledge. Buy a guide, subscribe to a specialized magazine; there are endless possibilities.
- Sign up for a free online newsletter on the subject. Do a quick Google search and find reputable websites that want to build a virtual community of enthusiasts.
- The passion for wine is often accompanied by that of good food. In the forums for gourmets you will also find "sub-forums" dedicated to oenology.
Step 4. Get bolder and bolder
Now you know the taste of Pinot Grigio, you have understood the difference between a bottle of good Merlot and that of a Cabernet. But there is much more to learn. Once you master the basics of tasting, embark on some new venture. Here are some wines you should definitely taste:
- Syrah or Shiraz.
- Malbec.
- Petite Sirah.
- Mourvèdre also known as Monastrell.
- Touriga Nacional.
- Cabernet Sauvignon.
- Petit Verdot.
Part 4 of 4: Becoming a Real Expert
Step 1. Start by expanding your vocabulary to describe wines
The difference between a wine lover and a true connoisseur is largely related to the ability to speak about it with precision and accuracy. Here's what you shouldn't leave out when describing your next wine glasses:
- You should name at least two fruity flavors that you can perceive.
- You should also mention three other characteristics such as a cinnamon, oregano, rose, chalk or spice flavor that are used in baking.
- The range of aromas in wine changes from when you taste it to when you swallow it and you should understand how this mutation occurs and be able to describe it.
Step 2. Try sparkling wines, dessert wines and eisweins
Now your experience is wider and the time has come to step out of the "main road" to try something different, such as sparkling wines, dessert wines and eisweins (made with grapes that have been frozen). They are not products that you will be able to taste at the same time as the main course in a five-star restaurant, but they are just as important.
Taste wines from different countries and locations, such as those from New Zealand or England or those from America produced in South Dakota and Idaho. Do not limit yourself to the Italian or French ones, thinking that all the others "are not up to par"; try something unusual with sweet and dessert wines as well
Step 3. Learn to recognize the differences of the grape varieties
Traditionally, fine wines are made from French vines, but a wide range of varieties are currently used. Wineries and wineries are popping up like mushrooms everywhere and the "terroir" of grapes is changing. Try to distinguish the various taste sensations that different types of grapes offer.
France, Italy, Spain, China, Turkey and the United States are the major producers of wine (although not the only ones) and have specific grape varieties that grow in the various regions. Since these grapes grow in such different places, the flavors will be very different. Try to understand what you can perceive
Step 4. Go back to the basics
Now that you've been around the world in terms of wine, you can go back to the first product you tasted. You will perceive so many differences that you will wonder if it is the person who is drinking it who has changed or if the wine has completely transformed; in any case, it is undeniable that something is no longer the same. Grab that bottle of common Chardonnay found in your pantry, taste it and enjoy your progress.
You will immediately understand how much your palate has changed, in addition to the fact that it will immediately become clear which wines you like and which you do not even intend to taste a second time. If you want to experience an exciting challenge, try a blind tasting and see if you are consistent with the sensations and opinions
Step 5. Look for a tasting school nearby
There are many hotel or oenology courses that issue you a sort of "certificate" or "recognition" of participation at the end of the lessons. Sometimes universities for the elderly and restaurants organize these meetings. When people ask you if you know wines, you can even claim to have studied them.
However, be aware that, like almost any other experience, you don't have to go to school to become a wine connoisseur. This is just an easy way to prove that you know the subject
Step 6. Sign up for a sommelier course
The Italian Sommelier Association organizes courses throughout Italy, at the end of which you can be accredited. The course is divided into three levels and at the end you will take an exam to obtain the title of AIS Sommelier.
The course also includes study trips and many tasting sessions
Advice
- Pair wine with food, while you sip it and enjoy your meal, be very attentive to the sensations you experience and write them down to understand which are the best combinations.
- If you have the opportunity, spend some time in the regions famous for their wine production, such as the French one where Bordeaux is produced (Aquitaine). You will be able to try excellent wines at reasonable prices and delve into the local culture that revolves around this drink.
- Make some cheap homemade wine. You can find home wine making kits, both online and in specialty stores. You will have to learn the function of yeasts and how to regulate them, how to manage the stages of fermentation, clarification, the role of gravity and how to flavor the drink with oak barrels. The taste of the wine changes rather quickly in the first months of fermentation.
