This lesson is quite similar to the last one where we looked at aromas. Usually, the aromas and flavors will “match” to a certain degree: if you detect black cherries on the nose, there should be some black cherry notes on the palate.
Why is this? If you’ve listened to my Indiana University South Bend podcast episodes, you know the answer. But, if you’re new to the site, let me suggest a little experiment. Get a jelly bean or some other small piece of candy. Use one hand to pinch your nose shut. With your other hand, put the jelly bean in your mouth and begin chewing. You’ll notice that there’s not much flavor there. Now, while still chewing, release your nose. In all likelihood, the flavors became immediately apparent.
If you think back to your elementary school health classes, you’ll recall that the tongue has four flavors that it can sense: salt, sweet, sour and bitter. (Science has all but declared a fifth flavor, known as umami, which is sort of a meaty, savory flavor). Everything else that we identify as flavors actually comes about because of our sense of smell. It’s no wonder, then, that when you have a bad head cold that you can’t taste much in your food.
The most important question, remember, is what do you taste in the wine, not what does someone else taste? I may pick up papaya or something like that, but maybe you’re picking up bananas. There is no right answer, just as there’s no right answer as to the aromas.
What you’re really trying to figure out here is whether the wine is properly balanced (sometimes we say it has “nice structure”). The issue is whether all of the elements are in harmony. Alcohol, flavors, acidity–none of these should be dominant or overpowering. Also, do all of these factors work together at all phases of the tasting experience–at the start, mid-palate, and on the finish? Sometimes flavors will fade in the mid-palate, which is a flaw in the wine.
The problem with all of this, of course, is that until you experience a wine that has good (or bad!) structure, you won’t know what that experience is like. So here’s your homework assignment: go to a wine shop where the staff knows what they are doing. Tell them you’re learning about wine and need to find a medium-priced bottle ($10 to $15 or so) of wine that is nicely balanced/has good structure. The wine could be a Cabernet Sauvignon or Riesling–whatever your preference is will be just fine. Then tell them you’re looking for a cheap bottle (less than $10) that they think is poorly balanced/has bad structure. Unless the shop is one that refuses to stock cheap, crummy wines, they’ll have something that costs around five bucks. Just make sure that the grape varietal is the same as the better wine.
Take both of the wines home and then give them a try, side-by-side. Should you taste them blind? I don’t think so for our purposes here. It’s probably best to know which wine is which so you aren’t confused. It’s just like tasting good food versus bad food. Once you have the experience, you’ll know exactly what we’re talking about.
Here’s the second part of your homework assignment: leave a comment below to tell us what wines you used for this assignment. If you want to try to describe them, that’s great. But at least just let us know what the wines were. That information may be helpful to others.
Finally, as usual, tell me what you think about all of this–think I’m totally nuts? Think I’m spot-on? Leave a comment and engage in the discussion!
{ 3 comments… read them below or add one }
I’m not a newbie, but there are always things to learn. Thanks so much for posting this series!
Thanks, Josie, for your vote of support.
As I work through these posts, I’m sure that I’m going to forget something or some point, so if anyone spots an omission (or, God forbid, an error!) please point it out!
I think this is a good idea to try. I know a place that sells nothing but jug-style wine and a few gems (like Chateau St. Michelle) and will give them a try.