This topic will cover

1. Pointers for tasting
2. Tasting notes of Riesling, Chardonnay and Syrah from multiple countries

1.       Pointers for tasting:

• Note the colour and clarity of the wine to look for faults (browning may be a sign of spoilage). Briefly ‘nose’ (sniff) the wine to check for wet cardboard/moldy smell (‘cork taint’).
  • Swirl the wine in the glass to release the aromas and take short sniffs, as opposed to long inhalations. TIP: If your nose is exhausted it helps to sniff your shirt-sleeve to recalibrate.
    • How intense is the nose of the wine? Do you smell a variety of fruit, floral, spice, etc? Try to qualify the scent further (e.g. fresh, dried or stewed/jam). All of these characters can help build your tasting note.
• Taste the wine. Coat all of your mouth. Introduce air by opening your lips as you lightly breathe in.
  • Make observations of the flavour profile as for the nose.
  • Also note

1. Acidity: How does the wine make your mouth water or pucker your lips?
2. Sweetness: dry, off-dry, medium-dry, medium-sweet, sweet, luscious/syrupy
3. Tannin (for reds): best gauged by the gripping sensations in the inside of the lips against your teeth, or your tongue and the hard palate (think of the sensation of a cotton ball in your mouth or drinking a heavily-steeped tea).
4. Alcohol: often sensed by the heat felt on the finish (when the wine leaves the mouth), as the residual wine sits on your inner lips and gums just above your two front teeth.
5. Body (weight): is it like skim milk (light), 2% or homo (medium), or cream (heavy)? Body is the summation of (a) through (d). Acidity and tannin lighten weight; sugar and alcohol add weight.

• The ‘finish’ is the period when the wine leaves the mouth. What flavours do you notice? How long does the fruit linger in the mouth (the ‘length’).
  • TIP: ‘Retronasal breathing’ may uncover additional nuances as the warmed vapours passes back over your nasal passages, palate and tongue. Close your mouth, drop your tongue away from your hard palate, and breathe out your nose, letting some of the air enter your buccal cavity.
  • Quality: What makes a great wine? Think of a symphony orchestra…
    • Complexity: Has a variety of flavours (more than three) like instruments in a band
    • Balance: Nothing is overbearing or obnoxious. The profile is in harmony.
    • Regional Typicity: With experience, you will be able to note where the wine comes from (the ‘terroir’), based on what you perceive (Much like recognizing the genre of the music).

Is this a daunting exercise? We exercise our bodies almost every day. You can do the same for your palate. With continued (conscious) smelling and tasting, you will soon be able ‘bench-press’ any wine, no matter how serious.

2.         Tasting notes

2010 Cave Spring Estate Riesling, VQA Beamsville Bench                                           $17.95 (LCBO, V #286377)

Pale lemon colour, nose of granny smith apples and a hint of muscat. The off-dry palate has much acidity and a fresh light body with flavours of apple, tart peach, a touch of lychee and with mineral notes. Medium length.

2010 H. Thanisch Bernkasteler Badstube Riesling Spätlese, Mosel                            $24.95 (LCBO, V, 295667)

There is some great depth to this late-harvest. Medium-lemon with green flecks. Candied oranges and a hint of rosebud on the nose. The medium-sweet palate is in great balance with the acidity and minerality. Very lengthy with flavours of apricot and Mandarin orange.

2010 Tawse ‘Sketches of Niagara’ Riesling, VQA Niagara Peninsula                          $17.95   (LCBO, V, 89029)

A delicious riesling at a great pricepoint. Red apple, peach, mango and minerality for structure. Medium-dry and medium body with a tart acidity. Great balance and excellent length.

2010 Séguinot-Bordet, AC Chablis 1^er cru, Vaillons                                                       $29.95   (LCBO, V, 289389)

More intense than ordinary Chablis. Notes of lemon rind and crisp green apple, wet stone and smoky flint. The palate is medium-light bodied with refreshing acidity. Briny undertones and nice length. Oysters anyone? Great value.

2008 Domaine Drouhin ‘Arthur’, AVA Dundee Hills                                                     $19.95 (LCBO, V, 959619)

Medium intense with notes of fresh pineapple, lemon and baguette, with barrel-aged caramel and vanilla characters. Medium-full body with structured acidity. Great length, with juicy pineapple and peach finish.

2009 Dierberg/Star Lane Vineyards ‘Three Saints’ Chardonnay, AVA Santa Maria Valley                                                   $20.95 (LCBO, V, 297531)

This medium-full-bodied chardonnay has nose of stewed peach, roast pineapple and brown sugar. The structured acidity balances the buttery, creamy body. The potent alcohol lingers on the palate with some heat that is a touch excessive.

2007 Pierre Gaillard, AC Saint-Joseph                                                                             $22.15 (LCBO, V, 194928)

Classy old-world charactered syrah. Deep ruby with a ruby rim. A developed nose of dried black fruits, pepper, and prosciutto. There was a dark floral element that added to the elegance. The palate has soft tannins and full body. The meaty and leathered flavours come through most prominently and the finish is pleasingly tart. Generous length.

2010 Grant Burge ‘Miamba’ Shiraz, Barossa Valley                                                       $21.80 (LCBO, G, 284091)

A full-bodied purpled style with blackberry jam, black cherry, hints of clove and black pepper. The palate has light acidity and grippy tannin. The density of fruit hints imparts perceived off-dry sweetness. Nice length with a dark chocolate finish.

Here’s a Niagara Peninsula Pinot from a great vintage, drinking nicely. Velvety soft, raspberry, cranberry, rhubarb and violets. Good Length.