Quarter Life Survival Guide #2 | Understand Wine in 5 Minutes
All it takes is 5-minutes to become a sommelier-in-training: Wine not?
You're at a restaurant, and the waiter pours you a sample of wine. You swirl the glass, take a sip, and after a thoughtful pause, simply say, "That's fine."
Sound familiar? This guide is for you.
While becoming a sommelier takes years, grasping the basics is straightforward. Here's your 5-minute crash course to transform you into a somm-in-training.
Part I: The Art of Wine Tasting - See, Smell Sip
Wine tasting isn't just about drinking (though that's the fun part); it's about engaging all your senses. Let's break it down into three key steps.
SEE: Your Eyes Won’t Deceive
First, examine the Cork
Does the cork match the label? It's your first line of defense against counterfeit wines. Yes, wine fraud is a real thing - a $3 billion problem! (To learn more, check out the movie "Sour Grapes")
Is it intact? Okay, this may get a little nerdy here, but hang on. You're checking for "TCA" (2, 4, 6-tricholoranisole) a chemical compound that derives that musty, basement smell. It’s a fungus that can ruin up to 12% of wines. While it's not dangerous to drink, it spoils the wine and the experience.
Is the cork damp? Especially for red wines, this is actually a good sign. It means the restaurant has been storing the bottle on its side, keeping the cork moist and preventing too much air from getting in.
Now, observe the wine:
Go ahead, give it a swirl. But hold the glass by the stem - we don't want your warm hands messing with the temperature. As you swirl, watch what happens:
The legs. See those streaks running down the inside of the glass? These are the “legs.” Slower, more prominent streaks indicate higher alcohol or sugar content.
The color. White wines get darker as they age, while red wines get lighter and more transparent. If you're feeling fancy, look at the edge of the wine where it meets the glass. An orange or brown tinge often means it's an older wine. Context matters: Malbec is known for its dark velvet purple color, whereas Nebbiolo could be a paler color.
🍷 Wine industry secret 🍷: Some producers use micro-oxygenation or even food-grade dyes to enhance color, especially in reds.
SMELL: Your Nose Knows
Smell accounts for about 80% of what we taste. Take a deep whiff and look for three types of aromas:
Primary aromas: These come straight from the grape. Think fruity or floral scents.
Secondary scents: These develop during fermentation. They might be yeasty or nutty.
Tertiary bouquet: These complex aromas only show up in aged wines. Think leather, tobacco, or even petrol (yes, really!).
🍷 Wine science 🍷: Recognize a grassy smell in Sauvignon Blanc? It's caused by the same compounds found in bell peppers (pyridines). And if your Chardonnay reminds you of movie theater popcorn, there's a reason - they share a chemical compound (dactyl)!
SIP: The Best Part
Finally, take a sip and let it linger in your mouth. Here's what to look for:
Acidity: Does it make your mouth water? High acidity often means the grapes came from a cooler climate or were harvested early. It's what makes a wine taste fresh and lively.
Tannins (mainly in reds): Tannins give you that dry, puckering feeling. They come from grape skins, seeds, and stems, and can also be imparted by oak aging. Tannins act as a natural preservative, helping wines age gracefully.
Body: Think of this as the wine's "weight" in your mouth. The body is influenced by alcohol content, residual sugar, and other dissolved solids. Imagine a spectrum from skim milk (light-bodied) to whole milk (medium-bodied) to cream (full-bodied). Examples:
Light-bodied: Pinot Grigio, Provence Rosé
Medium-bodied: Merlot, Chardonnay
Full-bodied: Cabernet Sauvignon, oaked Chardonnay
Flavor Profile: Can you taste fruit? Flowers? Earth? Spices? Wine contains hundreds of flavor compounds, so there's a lot to discover.
Part II: Navigating the Wine Shop
So you've mastered the art of tasting, but now you're standing in the wine aisle, feeling a bit lost. Here's how to select your bottle:
1. Know Your Occasion: Are you pairing with food or serving at a party? Your purpose will guide your choice.
For food pairing: Consider the weight of your dish. Light foods generally pair well with lighter wines, while heavier dishes can stand up to bolder wines.
For a crowd: Aim for something middle-of-the-road. A medium-bodied red or a not-too-oaky white are often safe bets.
2. Set Your Budget: Good wine doesn't have to break the bank. Many excellent bottles can be found in the $15-$25 range. If you're going cheaper, look for lesser-known regions - like South Africa or Chile - or grape varieties! (Watch sommelier comparing cheap v expensive wines, below!)
3. Explore Different Regions
Old World (Europe) wines tend to be more subtle and earthy.
New World (Americas, Australia, etc.) wines often have bolder fruit flavors.
4. Read the Label (But Don't Judge a Wine by Its Label Alone)
Front Label: Look for the producer, region, and grape variety (if listed)… More on this in a moment!
Back Label: This often provides tasting notes and food pairing suggestions.
🍷 Pro Tip 🍷: If produced abroad, read the back label for a wine importer. Some enthusiasts follow specific importers like Kermit Lynch, who has developed a cult-like following in the wine world.
Vintage: The year can be crucial for some wines. For most everyday wines (especially under $20), newer vintages are usually fine. But when in doubt, run a quick search on good years for that region..
🍷 Quality indicators 🍷: Terms like "Estate Bottled," "Reserve," or "Grand Cru" can indicate higher quality (but may also mean a higher price).
Decode the Label. Wines typically fall into one of three labeling categories:
a) Variety-Focused Labels. Popular in New World wine regions like California, Australia, and Chile, these labels prominently feature the grape variety, like Merlot or Riesling. Keep in mind: Laws vary on how much of the stated variety must be in the bottle. In the U.S., it's generally 75%, while in Europe it's often 85% or higher.
b) Region-Centric Labels. Common in traditional European wine regions, these labels emphasize the place of origin (e.g. Bordeaux, Chianti, or Rioja). It is more challenging, since you need to know which grapes are typically grown in each region.
🍷 Pro tip 🍷: Chablis means Chardonnay, Barolo means Nebbiolo, and Sancerre usually indicates Sauvignon Blanc.
c) Proprietary Names. These are often creative blends or wines that don't fit traditional categories, such as “Super Tuscans” or unique winery blends. To decipher these, you might need to research the specific winery or ask your sommelier.
Part III: Serving Like a Pro
You’ve picked out your bottle, and you’re now ready to serve. Here's a simple trick to serve wine at the right temperature:
The 20-Minute Rule:
For white wines: Take them out of the fridge about 20 minutes before serving.
For red wines: Give them a quick chill in the fridge for about 20 minutes before pouring.
This little hack will bring most wines close to their ideal serving temperature.
White wines shine around 45-50°F. Too cold, and you'll miss out on the aromas and flavors.
Red wines show their best at 60-65°F. Too warm, and the alcohol dominates, making the wine feel "hot" or unbalanced.
Conclusion: Your Five-Minute Wine Transformation
Congratulations! You've leveled up your wine game, from visual cues to aroma analysis, tasting techniques to label decoding.
Remember, the best way to learn about wine is to keep tasting. So grab a glass, trust your senses, and start exploring. Who knows? You might discover your new favorite bottle along the way.
Cheers, Cin cin, Prost, L’Chaim! 🍷
