Page 52 - Thirst Magazine Issue 1 (Feb 2017)

THAT LINGERING SENSATION AND THE FINAL

TASTE MAY OFTEN DIFFER FROM THE ENTRY OR
FIRST SENSATIONS, AS A SKILLED WINEMAKER

WILL LEAVE YOU WANTING A LITTLE MORE.

Tasting is often said to be matter of THE FINISHING
individual preference, yet factors that make
up a well-crafted wine have been described The intensity of flavour which each varietal
for centuries. There are a number of has is important and often where we have
characteristics that suggest a well- balanced preference differences, whereas most tasters
wine, from when the wine first hits the mouth, will agree on whether a wine has a short,
flows across the palate and then finishes with medium or a long finish. That lingering
a tell-tale aftertaste. sensation and the final taste may often differ
Sweetness is an obvious sensation, but too from the entry or first sensations, as a skilled
much may be cloying and heavy, unless one winemaker will leave you wanting a little
fancies a dessert or “sticky” wine. more. An Oliver Twist trick. A lingering slight
Acidity, as one may find in a fresh Riesling dryness or nuttiness calls the drinker back
or Sauvignon Blanc, often comes as a citrus from somewhat sweeter first sensations. All
element in white wines providing a freshness this in a mouthful as we swirl the wine around
and backbone more evident in youthful wines, the mouth to experience it fully. Wine judges
whether white, rose or red. certainly have to spit or it will all taste good
The alcohol in wine links to sensations after the fifteenth.
of weightiness, or the body of the wine, and
it is here that we talk of wines such as big CALIBRATING THE SCORES
red Barossas or Napa reds. Too much alcohol
without fruit flavour intensity may bring a Wine-tasting for competitions involves
heating sensation on the taste buds and a detailed score sheets and tasting in silence
sense of excessive heaviness. whether for Decanter, Wine Spectator,
Tannins, felt as a texture, are derived from WSET, AVIO or other detailed point systems.
the skins of grapes. They make for structure Most wine judging is within systems in
in great red wines providing for aging and which panellist scores are moderated at the
complexity and may be felt along with hints of beginning of sessions to account for any
the oak used to mature good reds. judge who is overly generous. Points are
tallied by others with great care and it is quiet
concentration in action.
In October 2015 at the Asia Wine Trophy
show in Daejeon, Korea. I was tired and happy
when we reached the final round after three
concentrated days of judging. Our panel
had tasted wines from Korea, New Zealand,
Uruguay, Moldova, Rioja and Mosel to name
but a few. I encountered a last round of aged
Madeira and Sherries. They were rich, fruit
cake opulence with one minute finishes,
a full and complex finale, to the points
allocation and description of our panel’s 358
other wines. I did not spit out the last two
wines on that day. There are always classic
delights to enjoy, as well as the new, in the
world of wine.

Hints of
cocoa
anyone?

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