by Ian Kleine

Swirling is a varied technique used by wine drinkers to coax a shy wine to open up. By spreading the wine against the sides of the glass, the surface area is exposed and the solution is easily exposed to the air. The added oxygen also helps the aroma ‘blossom up’ in to a full-bodied taste.

By swirling, you can also observe the wines viscosity – the rate at which runs back into the solution and whether how long it sticks to the side of the glass. Thick wines are said to be more alcoholic than running wine. It is not a 100% guarantee that the belief is true, but it is a quick reference as to determining the wine’s quality. A ‘thick’ wine is a full bodied wine.

Let your nose take an experimental sniff from the outside of the glass, slowly come closer and sniff from the lip of the glass. Slowly, bring your nose inside the glass and sniff once more. Process what do you smell? Take a small, ample slip and slowly swirl it and roll it around your mouth. Let the wine flow through your taste buds, coating each bud with the goodness of the wine. Try and taste the smooth and silky, soft feeling of the liquid. Pay attention to the sensations and the feelings that flit and travel from your tongue, to your gums, and to your teeth.

Breathe through your mouth and allow the air to carry the wine up from your mouth to the back of your nose. Breathe out through your nostrils. Discover new scents and aromas that have been liberated by your mouth’s movements and the fluids of your tongue.

With your second drink, slurp the wine with air. Note the subtle (or dramatic) change with the wine as you introduce the air with the liquid. Feel for any difference. See if there is any observable development and difference with each of the samples you have ingested.

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