Judging a good wine is a matter of sensitivity, exercise but above all of experience.
Sensitivity is necessary to recognize the finest and most delicate aromas and flavors. It is important to have a well-developed olfactory and gustatory memory.
Exercise is necessary to develop our memory and recognize more and more flavors and aromas.
The experience, however, is acquired after many tastings. The most experienced sommelier is the one who has drunk the most wines.
Let’s neglect the appearance of wine at least for the moment.
However important, in fact, the color can vary a lot depending on different factors.
And it is not always true that a wine with the most beautiful or intense color is also the best.
Here are other useful tips:
What to look for “with your nose”
The sommelier always pays close attention to the analysis of the perfume. Indeed some argue that this is absolutely the most important sense when judging a wine.
But how does perfume have to be to be considered good?
- First of all there must be no unpleasant smells. Some of these tend to disappear after a few moments. Others, unfortunately, do not leave and should be considered a defect.
- Then you need to be able to identify a dominant note, that is, a perfume that stands out above all. For example notes of red fruit, typical for red wines, or flowers and fruit with white and yellow flesh, which are often associated with white wines.
- Furthermore, the scent of a good wine is not always the same and with the passage of time it evolves. Different flowers or fruits must be recognized progressively.
- If a wine has undergone a period of aging in cask, typical aromas can also be recognized, such as vanilla or toasted. The important thing is that they are not prevalent but that they only make the “bouquet” more complex.
- Overall, a wine is defined as “elegant” when the scent is not too strong but rich in different nuances that are well integrated. No component stands above or covers the others.
What to look for “in the mouth”
After all, a good wine is made to be drunk. So, after analyzing the perfumes, it is important to go to the tasting.
- It is important that there is a certain correspondence between what we have heard smelling the wine and what we feel when we sip it. Some wines, just to understand, have very strong and persistent aromas but once tasted they do not reveal the same type of “strength”.
- Alcohol should not be too obvious. If after drinking we feel that the wine is very alcoholic, there is probably something wrong. In a good wine, alcohol is always well integrated with other flavors.
- Acidity and softness must be well balanced. Except for some particular wines, you should never have the feeling that a wine is too acidic or too soft. They are two sensations that must always coexist in a good wine and must always balance each other.
- After drinking the sensation of pleasantness should not vanish too soon. A good wine is also usually persistent. Obviously always proportionally with its typology.
- Beyond any evaluation, personal taste remains the only really important parameter to consider. If we like the wine in our glass, our judgment can still be positive.
Remember that tasting is above all a subjective matter.