When hosting my many and varied Wine Tasting events, I am often accused of steering my fellow imbibers by suggesting and putting in their minds, the flavours and individual nuances of a specific wine; so eager I am to ensure that my audience can pick out the exact characteristics that I can detect that, in turn, make my wine so special to me.
With a sound knowledge of a particular grape variety and its unique characteristics, one is often able to pre-empt the potential flavour and a feel of a wine before you actually try it. That said, even to the most experienced wine buff, there are several factors that can possibly alter ones anticipated perception of a wine. The vintage ... every wine from a specific year will adopt the signature of that unique vintage. The age of vines can change the finished wine, older vines will often result in greater concentration with more texture ... which in turn, can benefit from a little extra bottle aging ... which in turn, might benefit and be enhanced by the use of wood as its influence and such a wine will, as a result, control a much higher price, it goes on .... The use of oak is so complex and intriguing. Whether during fermentation or aging prior to bottling, the influences of oak can radically change a wine. I say ‘can’ change a wine, when skilfully used to a minimum, the apparent end result can sometimes leave you totally unaware that oak has indeed had a part to play in that wine’s production. Maybe used just to add the mouth feel and to help the structure of a wine rather than enhance the flavour; it is a bit like seasoning food, you only notice it if it is not correct.
One can always be forgiven for being confused by the somewhat enormous array of different grape varieties. Whilst I am sure most can rattle off maybe 10-15 of the principal grapes ... keep going, there are just shy of 1000 varieties, and to confuse you further many varieties have many alternative names. It is when a wine is a mix of two or more varieties that one can be overwhelmed, as each variety will bring its own individuality to the ‘cuvee’ or mix. It is a misconception often aired that blended wines are inferior to single variety wines. This could not be further from the truth. The top and most expensive wines from say Bordeaux are, with very few exceptions, blends of 2, 3, or up to 5 varieties. Indeed, ‘blending’ to perfection requires great skill, a key understanding of how each grape will sit side by side with another and how they will age as one.
Food for thought. Whilst one samples a wine with your mouth, do not underestimate the essential influences of your nose. In short, if you cannot smell, you cannot taste. Trust me, next time you open a bottle of wine, before you smell or sip it, pinch your nose and then have a sip. It is only when you release your nose that you will get the full impact and flavour of the wine. Whilst recently hosting a formal wine dinner I was made aware how important your eyes are in the art of tasting. Without taking note of the intricacies of the delicious plate of food I was eating, I was unable to identify a flavour. I recalled that the plate had basically been made up of brown and green colours yet my palate had been confused. It was only when I checked the menu that I noticed I had eaten golden beetroot. In my world beetroot is dark purple, my eyes had indeed deceived my palate.
Final thought ... you never stop topping up your ‘wine memory bank’ ... so keep practicising!
Charles Steevenson
Steevenson Wines