A cursory taste impression confirms that what you see and smell….is what you get! The initial taste impression of the ‘attack’ of the wine, how it evolves in the mouth and finally the finish of the wine is a quality consideration.
- Attack or the sensations of tartness or sweetness. It is detected in the first two or three seconds of the wine entering your mouth
- Body or the style of the wine. Imagine light bodied wines to be like lime juice, medium bodied wines to be like Teh-O (tea without milk) and heavy bodied wines to be like Kopi Susu (coffee with lots of evaporated milk).
- Evolution or the diminution of the sweet sensations, the augmentation of the acid and then the bitter sensations that appear. These sensations together with the textural sensations of tannins and the ‘warmth’ of alcohol are detected in the next 5-12 seconds
- Faults such as spritzy-ness in table wines suggest unintended re-fermentation(malolactic) in the bottle. Extreme bitter aftertaste is due to over extraction of tannins.
- Final Impression or the balance of the components, the texture of the wine, the domination or lack of domination of acidity or bitterness over the other sensations and the time (6 seconds to 120 seconds) the pleasant tastes of the wine remains in your mouth after swallowing. Mature wines usually have a longer ‘finish’ compared to a similar but youthful wine.