food-and-wine-pairing-a-sensory-experience-robert-harrington

and distinguish the key elements of the product, these elements or sensations form a whole
that impact our sense of pleasure and quality. This whole can be described as a bundling of
unique attributes to form what is, ideally, a balanced and cohesive final product. As with any
product, the attributes of wine are based not only on taste but also on sight, smell, sound,
and touch.
While the emphasis in this text is primarily on taste, the visual and aromatic characteristics
of wine provide us with clues about the potential match of the wine with particular
food dishes as well as the quality of the wine itself. The next step is to briefly go over the
basics of wine evaluation: a visual examination, an olfactory examination and, finally, an
examination of the taste. This basic process has been described as the six S’s of wine tasting:
seeing, swirling, smelling, sipping, spitting (or swallowing), and savoring. 2
The Look of Wine: Visual Examination The first step in assessing wine
is to take a look at it. Visual inspection of the bottle and of an individual glass of wine
provides us with a substantial amount of information about the style of the wine, aging or
fermentation method, level of alcohol, and other clues.
To begin the task of the visual examination, you need to create an environment that
allows an inspection of its color and clarity. Most restaurant dining rooms are much too
dark to evaluate the color of wine. To effectively assess wine color, you must have sufficient
incandescent or natural light (not fluorescent, which can create a false and unpleasant color
impression). Next, hold the glass against a white background such as a tablecloth or white
paper. Tilt the glass away from you at a 45 degree angle, then look at the color and clarity
of the wine from the rim inward.
✦ Color. The color of wine can vary substantially and provides us with clues on varietals,
growing region and climate, all of which can help us make educated guesses about the
ultimate taste of the wine. The depth of color is not necessarily an indicator of wine quality
but provides clues to the wine’s structure, weight, and length of finish. 3
While color varies by the varietal of the grape used, reds can vary from opaque to
almost black. Light-colored reds may be a sign of cool climate, and darker colors in reds (as
in whites) tend to indicate warmer regions. Unlike in whites, richness of color can be evidence
of youth in a red wine.
White wines can be as clear as water or a deep yellow. A pale color indicates a young
white that was bottled early without any aging in wood; the wine should taste fresh, young,
and well-balanced. Aged whites or those left in oak will tend to be darker in color. Rosé can
range from a pale salmon pink to a dark pink.
When the objective is to compare the color across two or more wines, it is recommended
that you use identical glasses, fill the glasses to the same level (one-third full), and
have a white background, preferably with direct light.
✦ Clarity. After inspecting the color of wine, the next step in the visual examination is
to assess the clarity or transparency. The clarity provides an indication of the quality of
winemaking technique and whether or not the bottle has been properly handled. Level of
clarity can be judged as cloudy, about clear, clear, crystal clear, or brilliant.
✦ Swirling. The process of swirling wine provides a look at the consistency in wine and
opens up its aromas. The need to swirl without spilling is one reason not to overfill wineglasses.
With the glass sitting on the table, grip the bottom of the stem, lift the glass slightly,
and swirl in a counterclockwise motion (if you are right-handed). An easier method for those
who are less experienced is to swirl the glass by the stem but keep it on the table rather
than above it.
An experienced wine taster never grips a wineglass by its bowl unless the wine is served
too cool; then, cupping the bowl with your hands can be used to warm the wine. This
warming effect assists in releasing tastes and flavors.
Basics of Wine Evaluation 23