Tasting wine

The wines and the order in which they are served depend on the purpose or theme of the tasting. It's interesting, for example, to compare wines of one particular grape variety, wine-growing region, quality level or vintage.

For a regional tasting, select wines of the same grape variety and same quality level, but from different German wine-growing regions. This kind of tasting enables you to compare the typical characteristics that each region lends its wines, thanks to differences in soil types and climatic conditions.

If you wish to compare different grape varieties, then select one quality level and choose wines from a region where numerous varieties are grown, such as Rheinhessen, the Pfalz, Baden or Württemberg. Start with a refreshing Riesling wine, then compare it with a neutral Silvaner, followed by a Müller-Thurgau (also called Rivaner). After a powerful Grauburgunder (also called Ruländer and synonymous with Pinot Gris) or a Gewürztraminer, return to an elegant, fruity Riesling.

As a tasting progresses, gradually increase the quality category of the wines. A German wine's "quality category" is partly determined by how ripe the grapes were when they were harvested, but also by the character of the finished wine. In other words, to qualify as an Auslese, for example, a wine must be made from grapes that have developed a legally-specified amount of natural sugar at harvest time in the vineyard. However, after fermentation in the cellar, the finished wine must also show the characteristics typically associated with an Auslese, e.g. sufficient concentration of aromas and flavors, depth and body. The sugar content of the grapes at harvest can only serve as a guideline; it's the overall character of the final product that ultimately determines the wine's quality category.

Begin with a pleasant Tafelwein or Landwein (ripe grapes), move up to a Qualitätswein (abbreviated QbA), made from fully-ripened grapes, and end with the highest quality, Qualitätswein mit Prädikat (abbreviated QmP), made from grapes harvested at various levels of ripeness that are identified by a Prädikat, or special attrribute. The last category, in ascending order of quality, or ripeness, includes Kabinett, Spätlese, Auslese, as well as the exceptionally ripe, luscious dessert wines in the categories Beerenauslese (abbreviated BA), Eiswein and Trockenbeerenauslese (abbreviated TBA). To really show what ripeness is all about, end the tasting with a light Kabinett wine. In any case, it is interesting and a good reference to record your impressions of all the wines on a tasting sheet.

Every vintage is unique, thanks to the weather. As such, wines from the same vineyard site can be surprisingly different from year to year. To experience the "vintage" factor, organize a tasting of wines from different vintages, from one producer, and from the same quality (or ripeness) level and same vineyard site. End the tasting with a superb vintage, such as a mature wine from the eighties or early nineties.

Wine also tastes different in every glass. Producers of top-quality glasses have designed special shapes for each type of wine. For a wine tasting at home, use stemmed glasses. These should be crystal-clear, colorless, have a thin lip and taper toward the top to concentrate the bouquet. Connoisseurs hold the glass by the stem, not by the bowl, to avoid the influence of body warmth.

Water, preferably still or only slightly carbonated, should be available. This is not simply for rinsing the glasses between wines, but also to replenish the body with liquid that it can't absorb from wine consumption. As a rule of thumb, one bottle is sufficient for two guests.

A receptacle for unwanted or excess wine is needed, too. This can be any type of glass, such as ordinary household tumblers, or a carafe would look nice, too. Bread should be on hand to cleanse the palate between wines, and according to experts, it should be as mild in flavor as possible. As an alternative to tasting only wine, you might consider a culinary wine tasting, during which several wines are poured with each course and evaluated for how well they harmonize with the food.

Chilling the wines calls for some effort. White wines should be served well chilled, red wines at room temperature. One day before the tasting, the white wines should be placed in a refrigerator set at 7-8o C 44-46o F) and not be put on the table until shortly after the guests have arrived. Wine coolers help them stay cool longer. Store the red wines in a cool place, such as a cellar or a pantry, at a temperature of 16-18o C (61-64o F).

A table set in white always looks attractive, and it is easiest to judge the color of a wine against a white background.

Most wines need not be opened until shortly before serving, although mature red wines can be allowed to breathe for an hour or two beforehand. Decanting is necessary only if there is sediment at the bottom of the bottle.
Before sampling the first wine, rinse the glass with a small amount of wine to dispel any foreign odors. Don't fill the tasting glass more than a third full. Now you're ready to begin. First look, then sniff, then taste.

What color is the wine? A certain intensity of color is a criterion of quality. This ranges from brilliantly pale to old gold for white wines and from light ruby red to nearly black for reds.

How does the wine smell? Rotating the glass a few times is the best way to release a wine's bouquet. This exposes the wine to more oxygen and unfolds its bouquet to the full. An interesting side effect of swirling the wine: the formation of "legs" on the sides of the glass, the sign of a high-quality wine.

Last but not least: how does the wine taste? Swish the wine around in your mouth a few seconds so that it comes into contact with the individual sensors for sweetness (sugar, alcohol, glycerine), saltiness (minerals), acidity (the acids in wine) and bitterness (tannins). The longer a pleasant aftertaste lingers, the richer the wine. Together, these sensory impressions lead to an overall impression.

As a general rule, drink a light wine before a full-bodied one; dry, crisp wine before sweet; mild, dry white wine before red, but serve a dry red wine before a sweet white wine. Experience has shown that after intensive exposure to many tastes, the tongue is no longer able to discern subtle nuances. This is why wines are served in ascending order, from light to full-bodied, according to alcohol content.