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Wine color is an important characteristic that can inform you of the wine before you even smell it. The pertinent information is on the grape type (red or white); the less obvious would be the wine age, or the climatic conditions for grape growing, or the winemaking style.
That is why experienced wine tasters like to examine wine appearance and wine color in particular at the beginning of every tasting.
That is also why I find this way of tasting inappropriate because experienced tasters eventually evaluate wine with their minds and not their senses.
Evaluating wine color first can trigger several biases, especially the halo effect and logical errors, as I covered in a different article.
There is no wrong or right answer in wine tasting; however, a few biases in setting up the tasting or conducting the tasting can trick your senses, and therefore your overall evaluation and appreciation.
The best you can do is to become aware and take all the actions required to minimize them the best you can. You will find all this information in my recent article.
One of my pet peeves is to enter a wine tasting room and smelling an ambient odor, be it perfumes from guests or wonderful smells coming from the nearby cafeteria. Am I the only one?
That’s why I always teach my students my ten essential rules of proper wine tasting etiquette. They are just common sense, really. They help you to concentrate on tasting wine and not being distracted by ambient smells or other people’s behavior.
I just updated an article on wine tasting etiquette in which you will go through these simple rules.
BONUS: Download the cheat sheet
Astringency is rarely used by wine writers or winemakers to describe a wine. I did a little experiment and perused a Wine Spectator issue I had at home. I selected randomly 150 wine reviews and counted the adjectives associated with astringency. Only once did I read “pleasant astringency.” I looked at my counts and had found 23 words used at different frequencies. The picture summarizes my findings.
As you can see in this word cloud, the words seem to describe different sensations.
Why do I believe they describe wine astringency since they don’t use this specific descriptor?
In this new article dedicated to Wine Mouthfeel, I share with you:
* the most up to date definition of wine astringency,
* how you experience it in wine tasting,
* its causes, and
* how to cleanse off your palate with three simple palate cleansers.
Are you the kind of wine lover reading back labels before buying?They can be quite poetic or esoteric sometimes, can't they?
Wine marketers like to tell us about the body of the wine: it is medium-bodied or full-bodied or maybe light. You have read these terms a few times, no doubt.
In this new article dedicated to wine mouthfeel, I will show you that:
--We lack scientific evidence to explain what "wine body" is.
--51% of consumers do not use "wine body" to describe wine*.
--Experts and consumers do not perceive the same sensations in the mouth when they describe "wine body".
So let me demystify "Wine Body" for you.