Tasting guide: the 10 essential expressions!

Who hasn't felt lost while tasting with a seasoned connoisseur? They rattle off increasingly precise comments until you no longer dare to speak. jargon may seem complex but tasting a wine and talking about it is an art accessible to all !

Keep in mind that the most talkative palates aren't necessarily the most refined. There are no rules or absolute truths: all tasters are right as long as they convey what they feel. The idea isn't to embark on a complex analysis at all costs, but to sharing the sensations that wine gives us. 

Here is the guide to 10 essential expressions which will allow you to take trust And decipher the comments of the most talkative tasters.

The appearance of the wine

1. The wine has a beautiful color!

None of the guests are fashion critics, and yet each one offers their own commentary on the wine's color. It's about describe the visual appearance of the wine in the glassPosition yourself above a light background and observe the wine in the light. The color includes the wine's hue, intensity, and clarity.

• The color of the wine can help you to determine his ageFor red wine, purple hues often indicate youth, while brown signifies aging. In white wine, green reflections disappear over time, giving way to golden or even coppery yellows. 

• For describe the intensity of the winePlace your head over the glass on a white table. If you can see the stem of the glass, the color is pale. If you can't see through it, the color is very intense. From pale to deep, the color can give you clues about the grape variety used and the age of the wine. 
• THE The wine is crystal clear. if it is perfectly transparent, without any residue that could cloud its appearance. 

The wine hasn't even reached your lips yet, but it's already speaking to you. Take the time to watch it in order to describe her dress and possibly tailor a suit for her. 

2. Wine has beautiful legs

Contrary to what your tasting buddy tells you, you don't see a leg, a thigh, or a tear in your glass of wine? Don't worry, it's normal! These terms have long been used to describe the marks that form on the sides of the glass when in contact with wine. Thick and oily, they would indicate a high level of glycerol and alcohol and would bring a lot of smoothness to the wine.

In reality, these terms are used less and less. The formation of these traces depends more on the glass shape, of his cleanliness and of the quantity of alcohol in wine than the real quality of the beverage.

The nose of the wine

3. A magnificent bouquet 

There is not the slightest trace of flowers in the composition of the wine and yet some tasters admire the bouquet of the wine. This refers to the entire set of olfactory characteristics perceived when smelling wineThe combination of primary aromas (from the grape varieties), secondary aromas (due to the fermentation process) and tertiary aromas forms the bouquet. 

Often the term bouquet is used for wines whose tertiary aromas are particularly expressed. That is to say, post-fermentation and aging aromas (truffle, hazelnut, caramel, etc.).

The bouquet therefore develops over time and often reflects a complex wineIt is generally used in a positive way to highlight the olfactory richness and wide aromatic range of the wine, right from the nose. 

4. This wine smells of Brettanomyces. 

You can't miss that famous Brett smell. We can describe it as a stable smell, sweat or even burnt plastic Doesn't it look appetizing? The Bretts refer to the BrettanomycesThese volatile yeasts are responsible for unpleasant odors found in many red wines. The trend of natural wines has led to an increase in the appearance of Brettanomyces in wine. When SO2 (or sulfur) levels are low, the risk of these bacteria appearing is increased! Depending on the winemaker's winemaking methods, aging conditions, or treatments used, the wine can be contaminated by these unwanted yeastsThis flaw can be difficult to detect because it is sometimes subtle. If you are unsure, you can also imply that the wine is rustic.

5. The aroma of gunflint 

Olfactory memory is very rich, and we are capable of recording thousands of scents. These smells also evoke memories of… memories which may date back to childhood. Among this whole range of smells, the aroma of gunflint is often used during the white wine tastingShe is referring to 17th century firearms called flintlock muskets. On this weapon, a piece of flint is fixed to the hammer of the musket. When the shooter pulls the trigger, the flint strikes an iron strip, causing a spark and the smell of gunflint! 

The wines of the appellations of Sancerre or Chablis They consist of white soils called Kimmeridgian marls. The high minerality of these soil types is expressed on the nose, revealing aromas of gunflint. If you cannot identify this smell in the wine, try striking two flints together to detect it. olfactory memory it will be recorded in your memory and will resurface during a future tasting.

6. The wine is sealed 

Don't be surprised, even once opened, a wine can remain closed! This expression is used when, on the nose, The wine is not very expressive and discreetThis comment is very subjective and also depends on the tasting context. For example, if you are in a restaurant and other cooking aromas are present, or if you have just tasted a very aromatic wine, then your wine will seem closed. It is also important to to take into account the character and typical features of the appellations and grape varieties which are, by nature, more or less expressive. Chenin from the Loire tends to be more closed than Gamay from Beaujolais, for example. 

To open wine more quickly, here are our tips: 

1. Then it is necessary allow time allowing the wine to open up and release its aromas in the glass.
2. To speed up the opening process, feel free to gently swirl the wine in your glass using... circular movements. 
3.  If the wine is very shy, you can decanter so that it can come into contact with the air and reveal all its wonders. To maximize your chances, it is advisable towait for the peak date to taste the wine. 

Tasting the wine 

7. La cuvée has a body 

Tasters refer to the body of the wine to describe the wine structure in the mouth. Several elements are taken into account, such as the volume, there density, L'acidity and the alcohol level Wine. For red wines, the tannins They contribute significantly to the concept of body because they constitute the structure of the wine. For white wines, there are no tannins but the minerality or acidity can play this role. 

Describing the body of a wine allows for a precise assessment. If it lacks body, the wine will be weak and fleeting, without much interest. It can also be light and easy to drink, ideal as an aperitif, for example. structurally sound body refers to a structured wine without excess. When it is strongIt appeals to lovers of exuberant and generous wines. On the other hand, too much body can result in a heavy and thick wine.

8. The tannins are silky 

Tannins are present in red wines and come primarily from the skins, seeds, and stems of the grapes. Depending on the grape variety, the region, and/or winemaking techniques, the presence of tannins can vary. Along with alcohol content and acidity, tannins provide the necessary structure to the wine. good aging of wine. 

A few years of aging are often necessary for tannins to integrate into the wine and express themselves with finesse. Poor tannin integration can create an overly drying sensation on the palate. Tannins are silky when they bring structure to la cuvée without overpowering the other elements of the wine. They are present but not too pronounced and leave a beautiful tasting memory!

9. The wine is fruity

1.3 kg Grapes are needed to produce a bottle of wine, and yet there are wines that are more or less fruity. Fruity wines reveal simple aromas on the nose without secondary aromas (brioche, butter) or tertiary (Dried fruit, cocoa, trufflesThese are often varietal aromas, that is to say, the fruit notes typical of the grape varieties: cherry for Syrah, blackcurrant for Cabernet Sauvignon, lemon for Sauvignon Blanc or pear for the roll. Fruity wines are not necessarily sweet wines.A dry, fruity wine is ideal as an aperitif, with meals among friends, or to accompany a barbecue, for example. Approachable and easy to drink, it's also a great introduction for novice wine tasters looking to familiarize themselves with wine tasting. 

10. The wine is balanced 

The balance of a wine depends on the correct expression of each of the major components of the wine: sugar, acidity, alcohol and tannins (mostly for reds). These components are true pillars of the wine. If one of these pillars is more prominent than all the others, then the wine's balance is threatened. The challenge for the winemaker is to produce a wine in which none of these pillars predominates. The elements then work together synergistically and form a perfect balance! 

Thus even the sweet wines Wines with high sugar levels can be balanced by high acidity: the freshness provided by the acidity balances the sweetness. So don't rely solely on the sugar or alcohol content indicated on the bottle. If the wine is well-balanced, these indications will be disconnected from the actual taste. Thanks to this short guide to 10 essential tasting expressions, you have all the tools you need for your next tasting – it's your turn!