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Many smells in wine can actually be directly linked to certain chemical compounds. For example that Black Pepper smell you get in some Shiraz wines is due to a compound called rotundone which is also found in black pepper corns. Compounds called Pyrazines found in green bell peppers are also seen in unripe Cabernet Sauvignon. Interestingly you also see this flavour in unripe Cabernet Franc and Sauvignon Blanc which also happen to be the genetic parents of Cabernet Sauvignon.
6. So, is there a better way to do it? What about if we just use a system that breaks it down wine into what we See, Smell and Taste?
7. SEE. What does a wine look like? Is it still or does it have bubbles? Is it clear or cloudy? Is it watery or opaque? Does it have sediment? What colour is it? Is the colour the same in the center to the rim of the glass? You can get quite nerdy here.
8. SMELL. Then ask What does it smell like? How intense is that smell? What is the Aroma? (Aroma are flavours coming directly from the grapes e.g., Rose petals in Gewuztraminer). What is the Bouquet. (bouquet are flavours coming from the winemaking process e.g. Vanilla from oak ageing in barrels. Personally like to break down smells into Fruit and Non-Fruit components. Fruit or floral aromas would be something like black currants, blackberries, and violets in a Chilean Merlot. Then you look at non fruit or savory flavours. E.g., Bready flavours in Champagne, which arise from leaving the wine on its yeast lees in bottle. Some other weird ones you sometimes hear a) new tennis balls, kerosene, cat pee, tobacco, wet wool, wet dog, horses, fresh steak, wet carpet, rain on hot pavement, beef jerky or rubber hose.
9. Spices are often apparent in wines aged in barrel. Things like cloves, cinnamon, vanilla and nutmeg. Barrels can often introduce flavours like smoke, coffee, coconut or chocolate.
10. TASTE Then you look at how the wine tastes. Do the flavours on the nose carry through to the palate? What are the structural components? Structural components are not flavours but rather affect how the wine feels on our palates. (When I’m talking about our palates I mean mainly our tongues)
These are;
i) Sweet – is there any noticeable sugar?
ii) sour -actually a measure of acidity
iii) Heat & Body – usually a measure of alcohol
iv) Astringency-tannins (tannin is like the rough sensation from a tongue depresser at the doctor’s office or the feeling in your mouth from drinking cold black tea)
v) bitterness (often in the rear and sides of your tongue.)
vi) Length? How long do these flavours and sensations last?
Now while you asses the wine you should ask yourself “what quality is this wine? Do I like it? Is this Typical for the variety/style region. Is it balanced? Does the sweetness balance acidity, does the fruit balance the oak etc. Is it Concentrated? Does it have enough stuffing? Is it complex? Is there more going on? Is it Ageable ?- does it have the necessary intensity/complexity/balance to age well.
So putting all that together. You would look at a wine and check its colour, clarity and condition. Smell it then give it another swirl to release any volatile flavours. Take a sip, hold it in your mouth, draw a little air through to help the wines volatile compounds to get up it your olfactory bulb at the back of your throat. Then swallow (or spit) and think about how it tastes and feels and how long it is doing it.
A perfectly good tasting note might be;
“Deep purple colour. Nose of black fruit with some vanilla. Full bodied with soft tannins.”
Or
“Pale green clear colour. Smells like cut grass. Palate is fresh and crisp with slight sweetness on the finish”
You just need to look at See, Smell and Taste. Do this simply and methodically every time and you will find that your appreciation and confidence in any wine situation will improve over time. Wine is awesome. Drink in moderation. And have fun!