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<img data-src="https://images.prismic.io/lesgrappes-mag/23de4331-51e5-49a8-9f70-4158903f4685_unnamed+%2813%29.jpg?auto=compress,format&rect=8,0,497,341&w=124&h=85" data-srcset="https://images.prismic.io/lesgrappes-mag/23de4331-51e5-49a8-9f70-4158903f4685_unnamed+%2813%29.jpg?auto=compress,format&rect=0,25,512,291&w=510&h=290 510w,https://images.prismic.io/lesgrappes-mag/23de4331-51e5-49a8-9f70-4158903f4685_unnamed+%2813%29.jpg?auto=compress,format&rect=0,30,512,281&w=730&h=400 730w,https://images.prismic.io/lesgrappes-mag/23de4331-51e5-49a8-9f70-4158903f4685_unnamed+%2813%29.jpg?auto=compress,format&rect=8,0,497,341&w=124&h=85 124w" alt="Oenologie - Comment déguster le vin comme un pro ? - Les Grappes" class="grp-image__header lazyload" loading="lazy" data-sizes="100vw" /><noscript><img src="https://images.prismic.io/lesgrappes-mag/23de4331-51e5-49a8-9f70-4158903f4685_unnamed+%2813%29.jpg?auto=compress,format&rect=8,0,497,341&w=124&h=85" alt="Oenologie - Comment déguster le vin comme un pro ? - Les Grappes" ></noscript> <h1 class="text-uppercase font-weight-bold pt-4">How to taste wine like a pro?
</h1>
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<p><em>In this article, accessible to all, we give you the basics of the tasting technique used by professionals, using our different senses in three steps: sight, smell and taste.</em></p><h2><strong>Step 1 - The eye: tasting means looking at your glass of wine</strong></h2><p>Attention, revelation: tasting a wine is not only tasting it! The color and appearance of the wine already give indications on the nature and quality of the wine you are about to taste. </p><p>As far as technique is concerned, nothing complicated, observe the wine with a white background that will allow you to faithfully reproduce its color. Tilt your glass slightly (hence the interest in not filling it to the brim), with your arm stretched out horizontally, and take the time to observe the "dress of the wine".</p><p><em>"It's nice to look at the wine, but what am I supposed to infer from it?"</em></p><p>The color itself is not an indication of the quality of the wine. While the richness of a dark color for a red wine can be impressive, the taste is not necessarily better. On the other hand, <strong>the intensity of the color</strong>, the brightness of the disk (i.e. the ease with which the surface of the wine reflects light) and theThe intensity of the color, the brightness of the disk (i.e. the ease with which the surface of the wine reflects the light) and the clarity (is the wine crystalline/transparent or on the contrary muddy and opaque) are indications of the good sanitary quality of the wine.</p><p>Another characteristic of the wine that can be perceived through visual examination is its <strong>"viscosity"</strong>. Viscosity is observed by rotating the wine in the glass to enlarge the disc formed on the surface. The wine, while turning, will be fluid or, conversely, thick and fat. And the thicker the wine's texture, the more alcohol and sugar (or assimilated) it contains. In reality, unless you are looking for a particularly alcoholic wine, the viscosity does not allow you to deduce the quality level of a wine.</p><h2><strong>Step 2 - The nose: dip your nose and remember</strong></h2><p>Smelling a wine is a preview of the wine's flavor, not only the current flavor but the future flavor of the wine. Once you get used to deconstructing the nose of the wine, you will see that this olfactory dimension will become more and more important.</p><p>Smell the wine without moving it, this is the first nose.<em><strong><a href="https://www.lesgrappes.com/magazine/le-vin-pour-les-nuls/pourquoi-faut-il-laisser-un-vin-souvrir">Is the wine closed?</a></strong></em>(you don't smell anything), discrete or open? If it is closed, you can decant it to open it. </p><p>Next, turn the wine and smell it, this is the second nose. Close your eyes. What do you feel?</p><p><em>"What if I can't recognize the aromas in the wine?"</em></p><p>Like Proust's madeleine, the scents evoke memories buried deep within - let the aromas carry you away. Don't be afraid of the associations of ideas provoked by these aromas, even the most unusual ones. Each aroma speaks differently to each of us. Where some will perceive almond, others will think of the glue of their childhood elementary school. But who cares? </p><p>The important thing is to <strong>put words on sensations</strong> to then describe the wine, explain why you like it (or not) and be able to remember it in a more precise way than "Ah it was good the wine of yesterday! With practice and experience, you will be able to recognize and categorize aromas and then even more accurately name the specific aroma.</p><p>A great wine often has <strong>a complex and racy nose</strong>, meaning that you will find many different aromas (or families of aromas) while keeping a great precision of these aromas.</p><h2><strong>Step 3 - The mouth: are the different dimensions of my wine well balanced?</strong></h2><p>A little point about spitting out: as you know, professionals who taste many wines in a row spit them out in order to keep their palate and their ideas clear. If you are new to wine tasting, you may have difficulty perceiving the wine if you spit it out completely; at least you will probably have the impression that you are not taking full advantage of the wine's palette or its length in the mouth. This is perfectly normal. Learning to taste is not something that happens overnight and learning to spit out is part of that learning process. Start by swallowing a few sips and then spitting out more and more as you go along.</p><p>There are a few differences between tasting a wine and simply drinking it as part of a meal. When you taste a wine, you will almost "violate" it: for the nose, you have done a good job, now soak your mouth with the wine (like a mouthwash) and don't hesitate to practice retro-olfaction. </p><p> <strong>Retro-olfaction</strong> is a complicated word for something very simple. In fact, your mouth, i.e. your tongue, can only perceive the 5 flavors (acid, bitter, sweet, salty and umami) but not the aromas of strawberry or toast for example! All the aromas are perceived by your "nose" (more precisely your olfactory bulb). The principle of retro-olfaction is therefore very simple, it will consist in "bringing up" the aromas of the wine to your olfactory bulb. To do this, use the ascending air flow during exhalation, by propelling the air that has been in contact with the tasted product behind the mouth, by movements of the cheeks and the jaw.</p><p><em>But what do we look for once the wine is in the mouth?</em></p><h3><strong>The balance of the wine</strong></h3><p><strong>For a white wine</strong>, the balance is based on two dimensions: <strong>the acidity</strong> and <strong>the fatness</strong> of the wine. The acidity, everyone is more or less used to it and knows how to perceive it, it makes you salivate and is felt on the sides of the tongue. On the other hand, the fatness of wine is not an easy notion to apprehend. It can be defined as a certain softness, a pleasant, suave sensation of roundness and unctuousness (without going into detail, the unctuousness is due to the alcohol and glycerol in large part).</p><p><strong>For a red wine</strong>, a third dimension is added to the acidity and the fatness, <strong>the tannins</strong>. Tannins have no "taste" but they are felt both when you have the wine in your mouth, like a powder in the middle of your tongue, and after swallowing, they give the impression of being in the mouth.After swallowing, they give the impression of "dryness", as if your tongue had been dried.</p><p>To appreciate the balance of a wine is simply to judge<strong> if these different dimensions fit together well</strong>. If, for example, a white wine is low in acidity with a lot of fat, it is said to be heavy, which is neither balanced nor positive.</p><p>Of course, tasting is a personal exercise that has an important subjective dimension and each person will note differently the different dimensions of acidity, fat and tannins. However, when it comes to judging the harmony of a wine (or its possible technical defects), the exercise is actually quite objective.</p><h3><strong>Wine aromas</strong></h3><p>Use the famous retro-olfaction to perceive the different aromas of the wine. Are they precise? Pleasant? Powerful?</p><h3><strong>The length in mouth</strong></h3><p>The length in mouth is defined as the intensity of the aromatic and tactile persistence that a wine leaves after swallowing it. As you can imagine, the longer a wine is in the mouth, the better it is in general.</p><p></p><p>Now you know everything (or almost everything) to taste like a professional! And don't forget, it's by going to taste in the middle of the vineyards directly with the winemakers thanks to<em><strong><a href="https://www.lesgrappes.com/oenotourisme">Les Grappes Oenotourisme</a></strong></em>that we discover all the facets of wine!</p> </section>
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Les Grappes est un site d'achat de vins en ligne en direct des vignerons récoltants pour les professionnels et les particuliers. Les Grappes est un circuit court de vins de vignerons. Des vignerons récoltants vendent en direct le vin qu’ils font avec leur cœur, leurs raisins et leurs mains. Les Grappes est un fournisseur vin pour les professionnels. Grossiste vin et <a href="https://www.lesgrappes.com/en/p/vin-professionnel/grossiste-champagne">champagne</a>, Les Grappes s'adresse aux <a href="https://www.lesgrappes.com/en/p/vin-professionnel/acheteur-distributeur">acheteurs distributeurs</a>, aux <a href="https://www.lesgrappes.com/en/p/vin-professionnel/epicerie-commerce">commerçants</a>, <a href="https://www.lesgrappes.com/en/p/vin-professionnel/restaurant-bar-hotel">restaurants</a>, hôtels, caves à vins. L'achat de vins en ligne pour les professionnels n'a jamais été aussi simple : facturation unique, prix domaine, commande autonome et gestion logistique. Des passionnés du vins vous accompagnent aussi à choisir les meilleurs vins selon votre budget, votre carte ou votre rayon vin.
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Blog : <a href="https://www.lesgrappes.com/en/magazine/professionnel/conseil-restaurateur/comment-fixer-les-prix-de-sa-carte-des-vins">Comment fixer les prix de sa carte des vins ?</a>, <a href="https://www.lesgrappes.com/en/magazine/professionnel/conseil-restaurateur/la-reglementation-du-vin-au-verre">Quelle réglementation du vin au verre ?</a>, <a href="https://www.lesgrappes.com/en/magazine/professionnel/conseil-restaurateur/ouvrir-un-bar-a-vin">Ouvrir un bar à vin</a>, <a href="https://www.lesgrappes.com/en/magazine/professionnel/conseil-restaurateur/comment-etablir-une-carte-de-vins-de-restaurant">Comment faire une carte des vins de restaurant ?</a>, <a href="https://www.lesgrappes.com/en/magazine/professionnel/conseil-restaurateur/nos-astuces-pour-conserver-une-bouteille-de-vin-ouverte">Nos astuces pour conserver une bouteille de vin ouverte</a>, <a href="https://www.lesgrappes.com/en/magazine/professionnel/conseil-restaurateur/quelles-licences-faut-il-pour-vendre-de-lalcool">Quelle licence pour vendre de l'alcool ?</a>, <a href="https://www.lesgrappes.com/en/magazine/professionnel/conseil-restaurateur/ouverture-dun-restaurant-comment-etablir-son-business-plan">Ouverture d'un restaurant : comment établir son business plan ?</a>, <a href="https://www.lesgrappes.com/en/magazine/professionnel/conseil-restaurateur/10-erreurs-a-ne-pas-faire-sur-sa-carte-des-vins">10 erreurs à ne pas faire sur sa carte des vins ?</a>
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