Major mistakes to avoid when tasting wine

Major mistakes to avoid when tasting wine

Wine tasting is a subtle art that involves all the senses. It's more than just a pleasure to taste: it's a process of sensory analysis and understanding of wine. However, even the most enlightened wine connoisseur can make mistakes that can distort his or her perception and judgment. Here's how main mistakes to avoid to taste in the best conditions and fully appreciate a wine's potential.

1. Serving wine at the wrong temperature

The operating temperature has a direct influence on the perception of aromas, tannins, acidity and alcohol.

A wine too cold will mask its aromas, while wine that is too hot will accentuate alcohol and will unbalance the mouth. The ideal solution is to use a multi-temperature service cellar to manage these discrepancies with precision.

2. Using unsuitable glass

A good glass is transparent, thin and tulip-shaped. Common errors :

• Glasses too thick: poor perception of aromas.

• Colored lenses: prevent visual analysis.

• Glasses too small or too wide: poor concentration of aromas.

Choose a universal wine glass or specific glasses according to the type of wine (red, white, sparkling). Visit fill to a maximum of one-third allows the wine to turn and release its volatile compounds.

3. Neglect aeration or decantation

Some wines, especially powerful young reds or older vintages, need to be aerated or carafes to fully reveal their bouquet.

• Young tannic wine energetic decanting for oxygenation.

• Fragile aged wine gentle settling to separate the deposit without rushing it.

Not aerating a wine that needs it can reduce complexity. Conversely, too much aeration can fatiguing a fragile wine.

4. Tasting with a saturated mouth

Before tasting, it is essential to avoid :

• Overly spicy, sweet or acidic foods,

• Coffee, tobacco or chewing gum,

• Perfumes or scented creams (olfactory disturbance).

A neutral mouth and a rested nose are the taster's first tools. We also recommend rinse palate with water between two wines.

5. Forgetting the order of tasting

The order in which wines are tasted influences their perception. It is advisable to follow a logical progression:

1. Dry white wines

2. Rosé wines

3. Light red wines, then structured

4. Sweet or syrupy wines

5. Sparkling wines for closing or as an aperitif

Going from a powerful wine to a delicate one without transition can Crush aromas of the latter.

6. Ignore ambient conditions

Good tasting takes place in the right environment:

• Natural or neutral lighting (no colored light),

• Silence or calm atmosphere, to concentrate,

• Room temperature around 18 to 20°C.

A place that is too hot, noisy or perfumed distorts the perception of wines.

7. Lack of method in analysis

A structured tasting follows three stages:

• View color, intensity, clarity, reflections.

• Nose first nose (on opening), second nose (after shaking).

• Mouth the palate: attack, mid-palate, length, balance.

Not structuring your tasting can lead to poor judgement subjective or incomplete.

8. Tasting without taking notes

Even for an amateur, recording your impressions is essential for :

• Keep track,

• Refine your sensory memory,

• Follow the evolution of a wine over time.

The use ofdedicated applications or a personal notebook allows you to build up your own repository.

Conclusion

Wine tasting is not only a sensory experience, but also a technical one. By avoiding these common mistakes, you'll not only improve your immediate pleasure, but also your understanding wine and its potential. A well-prepared tasting, in the right conditions, fully appreciates the work of the winemaker and the conservation choices you have made.