The right serving temperature for a wine can makes a vast difference. In order to enjoy the fruits of our labor the correct serving temperature can express the true characters of a wine. White wines have some wonderful aromatic qualities that will appear when served at a cooler temperature. Whites are served cooler because it makes them more refreshing to drink, it gives shape and definition to wines that are low in acidity, it can mask sugar by delaying your perception of sweetness, it can reduces the burn of excess alcohol. Most fridges are set around 40^oF so don’t just grab a white wine from the fridge, let it sit for a while before popping the cork. Light sweet wines like Semi Sweet can be served between 43-47^oF. Rich sweet white wines like Ice Wine and Late Harvest Viognier can be served between 45-50^oF. Light-medium dry wines like Sauvignon Blanc can also be served between 45-50^oF. Full bodied white wines like Chardonnay, Viognier and our Meritage White can be served between 52^o-59^oF. Wine can have some unique aromas and flavors so be kind to it and it will be kind to you.

For red wines serving temperatures are a little more simplistic. Serving most red wines at room temperature will releases the bouquet more readily and soften the astringency of tannin. However if red wines are served cold they can have a distinctive bitterness and enhanced astringency of tannin. Medium bodied red wines like Beaujolais, Port, and Chianti should be served between 59-61^oF. Full bodied and highly tannic Merlot, Cabernet Franc, Cabernet Sauvignon and Syrah should be served at about 61- 65^oF. This is a rough guide that can provide you with a more pleasurable wine experience. You could even experiment with friends by starting with the wine at a lower temp then let in warm up as it sits out and continually trying it, eventually as you manage to drink the entire bottle you will have realize the point that wine was more enjoyable.

COMMON TASTING TERMS:

ACIDITY: (tart, sour) indicating sharpness or tartness to taste. High levels of acid will give this effect.
AGGRESSIVE: said of young wine or older wine that hasn’t mellowed, as it should have done.
AFTER TASTE: a term used to describe the taste left in the mouth after swallowing the wine.
AROMA: the intensity of the smell the wine has.
ASTRINGENT: mouth-puckering tannin normally derived from the grape skin, stems or oak. Normally decreases with age.
BALANCE: harmonizing tastes with the right proportion of sweetness and acidity, or the right amount of fruit flavors with oak and tannin content.
BIG: the overall flavor of the wine. Reds are normally associated with their tannin and white with their high alcohol.
BITTER: derived from the seeds of the grapes. If there is a high level of bitterness in a wine it is generally considered a fault.
BRILLIANT: a wine described as very clear or no visible suspensions.
COMPLEXITY: a wine with a diversity of fruit flavors, long finish.
CRISP: fresh and positively refreshing, especially whites.
DENSE: solid color and/or densely packed with flavor, usually positive.
FAT: full-bodied with high glycerol, maybe sweet.
FIRM: good tannin and/or acid.
FORWARD: more mature than you would expect.
GREEN: young wine may develop, or the grapes may have been unripe.
HARD: too much tannin or acid.
HEAVY: full-bodied and alcoholic, usually used to indicate imperfect balance, although not in the case of fortified wines.
LEAN: lacking breadth of flavors.
LONG: flavors that can have a lasting effect.
ROBUST: full-bodied, sturdy wine, usually red.
ROUND: no hard edges, ready to drink.
SHARP: acid flavors that may simply need time to soften, mostly whites.
SHORT: no lingering aftertaste cannot be a high quality wine.
SIMPLE: sound, drinkable wine of no great distinction.
SMOOTH: applies to texture, no tannin or acid getting in the way. Structure: as in good firm structure or poor, weak structure.
STALE: wine that has low quality aroma and taste sensations, stagnant.
THIN: lacking flavor and body.
WARM: possessing high alcohol flavors.
WOODY: oaky, can be implied from an over prolonged time in the barrel.
YEASTY: a term described by odors derived from yeast’s carried from grape skins or mold.

I hope you have enjoyed the three part series on wine tasting and you are more comfortable with wines.

Well what are you waiting for, start tasting…

Happy Sipping.

Sincerely,

Corey Norsworthy

Winemaker/Marketer

Grande River Vineyards

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