Letter to a young wine taster

Dear Taster,

So, you’re off; you’ve begun. You’ve discovered the enchantment of wine. You’re hungry for flavors and knowledge. I remember the beginning of my journey well. I remember the ferocity of those primordial sensations of wine, the excitement of discovery, the awe of costly disappointments, and the feeling of discontent. As you continue to read, the more insecure you feel. The pace of progress is impeded by money and must be slow.

Then, there’s the first big consumer wine-tasting or trade-tasting event, followed by the utterly incomprehensible mix of flavors and aromas while you wander through the exhibit hall. How do you discern the many competing experiences? How do you unravel the strands? Try to enjoy it as much as you can. However, the more flavors you get a hold of each other, the more confusion erupts.

Relax and let the understanding come. The speed is determined by exposure. Those who work professionally in the field of wine are able to move faster than those who enjoy a drink with a bit of enthusiasm after hours. In the coming years, you’ll be able to discover your tastes and experience a unique kind of “lifetime achievement.” You’ll, in terms of learning the types of wines common to hundreds of wine regions and, find out what you enjoy and the things you do not. Making the distinction between purchases that you cherish five or ten years later and the ones you don’t is the most important information of all.

It is worth noting what a pleasure it is to have the ability to taste and to be able to smell, and experience the universe. This is similar to the pleasure of being able to walk, that allows us to run and walk around the world. It’s an opportunity that young people are accustomed to – but both legs and the palate require careful use and training in order to keep them in good shape, and limiting their use due to neglect or excess or neglect, is a tragedy.

What is it that you’re tasting? We all enjoy tasting for our own pleasure, naturally however, if you’re a professional in any job, it’s likely that you’ll be a representative of other people. Sommeliers offer tastings to ensure that diners get the most enjoyment from their dining experience. Sales staff or wine buyers look for wines that can provide their customers with maximum enjoyment at a low cost or, for premium wines or classic wines for classic wines — at a fair cost. Wine critics are able to taste and communicate quality within an established group of peers. Bloggers or wine writers try to communicate the beauty and variety of the world of wine.

Trade professionals sample wines during tastings at Decanter Greece, Italy and Bulgaria tasting.

Whatever the task is, professional tasters should maintain their palates as wide as they can be, being open to any form of beauty. Any interaction with people whom you interact with will show how much tastes differ.

The primary axes of distinction appear to be sensitiveness to liking or disliking -the sweetness warm, acidity, warmth and a tangible texture in wine. The reactions triggered by particular aromas can be quite diverse and so can the judgments regarding the importance and appeal of the fruity flavours compared to other types of flavour.

One of the most difficult aspects of tasting wines, in reality, is knowing how to determine the requirement of being open to all kinds of excellence and the need to critique what you may think are winemaking flaws or mistakes. Your personal tasting value hierarchy is obviously ‘right’ for you and your taste. However, it is not the same for other people who have a different taste.

This issue is a major concern for wine writers and critics. One of their responsibilities is to influence the wine industry in the near future. It’s not as important (except for personal angst) for sommeliers and traders who may be forced to buy and sell wines they don’t enjoy due to the fact that they are aware that the wines they purchase are what their clients are searching for.

The final masterclass of the Decanter Fine Wine Encounter 2016, the first day, featured an ad hoc taste of Ch. Pontet-Canet. Credit: Cath Lowe

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As a respectable youthful taster have to present the concept of ‘drinkability’. When we are able to taste wine on behalf of other people, we’re tasting for the drinkers, not on behalf of tasters. Wine is meant to be drunk. Sipping a glass offers a refined and sensual stimulation; reduces stress and happiness; it also assists digestion and overall well-being. How effective is it? We’re all aware that certain bottles or decanters go through their emptying quicker than others when you sit down. To me, the capability to recognize drinking ability (present or upcoming) when you savor is the most important quality of a savorer. Not just to calculate the certain qualities, however but to go above the premise of a taster and feel with the drinker and find the characteristics that will satisfy the deeply when drinking. This is a difficult task.

Let me explain it in another way. It’s simple to determine “noise” when you taste wine, but it’s a lot more difficult to listen to music. Noise is not a quality wine; it’s music that is what does. You’ll encounter a variety of noisy wines during your lifetime of tasting Many wines called betes of concours (prize-fighter wines) that are delightful tasting, but not easy to drink. It is possible to discover this at the cost of your own when you purchase and store these wines.

Wine lovers enjoying tasting in the Vintners’ Hall. Credit: Cath Lowe

This is the reason I think the best tasters must drink as mindfully (and as diligently) as he is practicing tasting. When a wine is well-drink, analyze the reasons. When you find yourself struggling to consume a bottle of wine, take note of the reason, and include it in your tasting reviews even if it appears odd or out of style to do it.

Why is drinkability important so important? It’s because it’s one of the proofs – maybe the most significant proof of harmony, an essential aesthetic virtue.

It’s always beneficial to test your palate analytically and structurally in order to weigh and determine the elements or linesaments of flavor and aroma as you’ll come to understand what wines actually are and not what they’re portrayed to be. (Many wines are based by relying on myths.) But don’t take this structural concept of a wine, and then apply it in a prescriptive manner. The best wine doesn’t need to be formulated. The best wine could be acidic, as well as low acidity high in tannin, or low in tannin, with a high alcohol content and low alcohol. (Alcohol is especially appealing for the prescriptive since it’s printed in the bottle. Do not look at the figure until you’ve had a taste. And even then, only glance for signs that the harmony you were hoping for may not be there.) Harmony possibilities – – believe me — are endless.

Concentration of flavour, which I consider to be an over-valued virtue. It can be easily created by acid-adjustment, or other types of winemaking extremeism. The best wines are outstanding because of the way they taste rather than the accumulation of flavor.

The difference between a simple wine and a high-quality wine is not in the level of concentration, but rather in what I would refer to as grain, which is a type of flavor-texture continuum (the equivalent of space-time for a wine-taster). The perfect grains is the thing you have to seek out at the top levels and not concentration. It is also connected to a dazzling aroma that is that is not only perceived by the nose, but through the mouth as well.


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