It is not easy to define the requirements of a competent wine taster, but the following points are important:

1. A good palate, incorporating a keen sense of smell and discriminating taste. Good cooks, for example, possess these attributes, but many people are not aware of the perceptiveness of their palates. This information may enlighten them.
2. A reliable memory. One hears many stories about the remarkable memory of some winemakers and judges. Whilst some of these are true there is also the aspect of luck and self-praise to be considered, since one tends to remember only those times when one is right, not wrong. Nevertheless, there is no doubt that a sound memory is of great help and should be cultivated. Practice remembering the good wines you enjoy and what it is about them that you liked.
3. The opportunity to taste many wines. This is where winemakers have an advantage over the enthusiastic amateur, in that most of them taste wines far more frequently. One should add that the tasting should be in the presence of other tasters who have had long experience. An example is in Wine Shows where judges, together, taste hundreds of wines and see all kinds – good, bad and indifferent.
4. The ability to concentrate deeply. Distractions are a major cause of difficulties in wine evaluation. It is a good idea to shut one’s eyes when tasting for palate impressions to avoid visual distractions, and to avoid talking or undue movement. It is a sound idea to go into a quiet corner with your glass if that is possible. The conditions necessary for tasting will be set out later.
5. Open-mindedness, humility and honesty are important attributes. We are all human and subject to human frailties, including making mistakes – but let them be honest ones. Furthermore, we all have our off-days when we are less perceptive.

Wine and Taste

How do we taste wine? Why does wine taste the way it does?

Our tongue is important to our sense of taste, but it can only recognise four different sensations -

Because each part of the tongue is responsible for a designated taste sensation, wine must be swished around in the mouth for it to reach all areas.

In addition to taste, the role of our sense of smell is just as important. Have you ever tried to detect flavour from food or a beverage when you had a terrible cold? You probably tasted very little, if anything at all. There are aroma receptors located in the back of the mouth, the throat, as well as the nose, and these transmit the information to the brain.

Variations in Taste

How is a red wine different from a white wine, other than in colour?

The wines have a very different set of characteristics, and there are a number of reasons for the variations. One difference is the grape(s) used in the production of the wine, as each grape has its own distinct qualities and flavour. The wine maker can also adjust the taste of the wine by controlling the yeast (amount, type and duration of fermentation), sugar and alcohol content, bubbles.

White Wines
The wine should be balanced in acidity, sugar and alcohol content, and elements (fruit, nuts and oak if aged in an oak barrel). White wines are usually served chilled because the acidity tends to be more apparent when the wine is warmer. A wine with too high an acidity can be unpleasant and make your mouth water, but too low produces a dull wine.

Red Wines
A good red wine should be balanced in acidity, sugar and alcohol content, elements (Fruits and berries, spices, oak), as well as tannins (from the grape skins and stems). Tannins can be both beneficial and detrimental to a wine; young reds can overwhelm you with their tannins, but tannins are what permit many reds to age so gracefully, softening and improving the flavour. Red and white wines are about the same acidity, but tannins give red wines more complexity that disguises some of the acidity. You can feel the tannins in your mouth; they give the wine texture and body.

Sparkling Wines
Sparkling wines are different from both red and white wines in that they have “bubbles”, and they undergo special methods designed to help retain the bubbles. The carbonation gives sparkling wines a very distinctive taste that can range from very dry to very sweet.

Wine and Food

So, why can’t you drink a white wine with beef or pasta?
Why can’t you drink a red wine with seafood?
There are countless books written on the “correct” way to match wine with food, but the wonderful simplicity is that you can drink whichever wine you desire. Certain aspects or spices in the food may be masked by the wine, or altered in taste, but that simply means that neither of the flavours will be enhanced.

Some Wine Matching Suggestions -

• Match opposites: A sweet wine, such as the White Zinfandel, goes excellent with Pacific Rim and other spicy cuisine.
• Sparkling wines cut intensity: They are good with salty and smoked foods.
• For cheaper wines: Drink a cheaper wine with cheese; the fat and protein makes the wine taste better.
• Avoid fruits: Most are acidic and clash with the acidity of the wine.
• Foods to avoid: Avoid anchovies, Mayo, eggs, vinegar, and very sweet foods

Red with fish?
Fish is often cooked or served with lemon; the acidity of the lemon enhances the fish without hiding the flavour. A white wine is less powerful than red and its more apparent acid matches the subtle flavour of the fish. Red wine generally won’t match because it is too strong, its acidity too masked. If you must have a red wine, try one high in acidity and very low in tannins, and choose a stronger or grilled fish with more flavour.

White with beef?
Beef and other heavy meat dishes are generally strong and full of flavour, and red wine matches in strength. White wines just don’t have the strength of the red. If, however, you must have a white wine, try a strong white high in alcohol and with oak undertones such as a complex Chardonnay.