Gary's Tips for Tasting and Evaluating Wine

There's a lot to learn about wine, but the best way to learn is to taste and taste some more. Here are a few tips on what to pay attention to when tasting and evaluating a wine.

Always start out with:

• The right stemware (good quality glass with room to swirl)
• A colorless and odorless environment (or as close as possible)
• A white table cloth and bright lighting (to help you see the wine)
• A spit bucket (to keep your wits about you when tasting through a flight!)

First, evaluate the APPEARANCE.

• Clarity: Is the wine dull or clear?
• Intensity: Is the wine pale, deep, or opaque?
• Color: What is the color?

Second, evaluate the NOSE.

• Condition: Is the aroma clean or flawed?
• Intensity: Is the aroma very light, medium, or pronounced?
• Development: Does the aroma seem young or aged?
• Aroma Characteristics: Does the wine smell fruity? Floral? Grassy?

Third, evaluate the PALATE.

• Sweetness: Does it taste sweet, off-dry, or dry?
• Acidity: Does it have high or low acidity? (Notice whether your mouth waters)
• Tannin: Are the tannins recognizably high? (the higher the tannin, the drier the wine)
• Body: Is the mouthfeel light, medium or heavy on the tongue?
• Intensity: Are the flavors light or pronounced?
• Flavor Characterisics: Does it taste fruity? Nutty? Chocolatey? Do the flavors match the aromas?
• Alcohol level: Does the alcohol seem recognizably low or high?
• Length: Does the finish end quickly, or does the flavor linger for some time?

Finally, make your CONCLUSIONS.

• Quality: Does the wine seem to be of an overall low or high quality?
• Maturity: Is this wine ready to drink? Does it need to age? Is it past its prime?
• Value: Is it the right quality for the cost?

Finally, remember there's no right or wrong answer when it comes to evaluating a wine; it's all about what you like.

Cheers!