The following steps are often thought of simply as 'wine
tasting' steps, but can and should be used to fully appreciate any
type of alcoholic drink. In point of fact, these same steps could
be followed to enhance the enjoyment of many beverages which
contain no alcohol at all, but that is beyond the scope of this
study. Be that as it may, follows are what I generally look for
when tasting and judging wine and other alcoholic berverages:
1. Appearance. Most beverages should be clear. They may be
dark, which will make clarity harder to detect. but they
should not be murky or cloudy. Hold your glass up to a
light, preferably against a plain white background.
Obviously, a glass that is perfectly clear with smooth,
even sides is a necessity for this purpose. The color
should be even, blending a little lighter toward the
edges. There should be no swirls of color, or viscosity
within the drink, as this indicates a lack of proper
ageing and the bottle should be left to age so all the
components of the drink can marry with each other and not
compete within the glass for your attention.
2. Aroma. Young wines will have a light, fruity, aroma.
Older wines, as well as brandies and whiskeys will have
a much more complex bouquet. Cordials, of course, will
vary, depending on the number and type of aromatic
ingredients used. Beer should have the aroma of its
malt, which can also be quite complex if a mixture of
different malts is used. In no case should there be any
underlying aroma of yeastiness. Gently swirl the drink
around in its glass, which should be shaped so as to
capture the aromatics and concentrate them at the top of
the glass, ready to be appreciated by the drinker. Sniff
gently, placing the nose over the glass.
3. Taste. This is the part that so many people like to skip
to, but without fully appreciating the color and aroma,
particularly the aroma, the taste can not be fully
appreciated either. The taste will combine the senses of
the tongue with those of the nose to give a more complete
understanding and enjoyment to the experience of alcohol-
ic bevereges. The tongue will sense lightness, or
fruitiness from the fruit itself; crispness, or tartness
from the acidity of the drink; the presence of higher
alcohols, esters and other flavoring agents such as
sugar, honey, or spices, while the nose is still dwelling
on the bouquet of the drink. Both of these senses will
combine at this time for fuller appreciation than either
could give alone.
4. Finish. Swallow just a tiny sip and note the sensations
left behind in the mouth, and also as it flows downward,
through the throat and into the stomach. Feel the
alcohol's warming qualities and embrace the beverage's
subtle aftertaste. All of the various flavor sensations
should come together at this time and compiment each
other, none being more noticeable than any of the others.
This balance is the mark of a well made beverage, be it
wine, beer, whiskey, brandy or liqueur. This is what all
the work, all the striving up to this point, is all
about. This is what we are all working for.