Wine Tasting

In France, the country of wine, it is easier to taste high-quality wines and attend sophisticated tasting classes. You can take wine courses from professional sommeliers, sample wines, and learn how to discern and appreciate wines from different regions of France.

If you want to describe the taste of the wine you had last night to your friends but can't remember the taste clearly or how to articulate it, knowing wine-tasting methods can be very helpful. Wine tasting is a process that helps you identify the characteristics of a particular wine when tasting it. It involves analyzing the wine visually, through smell, and taste, and expressing your observations clearly in words. Once you learn this process, you can assess whether the wine is well-balanced and suits your preferences based on the results of your wine-tasting experience.

There are three basic elements of wine tasting: color, aroma, and taste. If you remember these three and understand the terminology, it will be sufficient to present the wine you had last night in a very impressive way.

First, pour the wine into the glass, filling it less than halfway. And hold the stem of the glass and look at the color of the wine reflected in the bowl. The first thing to check is whether the wine is clear or turbid. If the wine is turbid, it means it is old or not stored properly.

Then, swirl the wine in the glass. The phenomenon of wine flowing down the curves of the glass is called "tears" or "legs," and this phenomenon is called the Gibbs-Marangoni effect. The more tears there are, the higher the alcohol content in the wine.

When you swirl the wine in the glass, it contacts with the air, enhancing the release of its aromas. Before swirling, try to smell of the aroma from the wine, and then smell it again after swirling. The aromas can be described as fruity, herbal, oaky, or earthy.

You have smelled the aroma, now let's taste it. Take a sip of the wine and let it linger in your mouth to fully appreciate the taste. The taste is typically described as sweet, tannin(dry), acidic, and the overall body(intensity) of the wine. The sweetness in wine comes from residual sugar (RS) left over from the fermentation process. Wines with less sweetness tend to have a higher level of acidity. The body refers to the richness perceived in the mouth and can be categorized as light, medium, or full-bodied. The body depends on the alcohol content, with higher alcohol levels providing more viscosity and richness.

The better the wine, the longer the lingering scent remains. The lingering aftertaste in the mouth is referred to as ‘Finish,’ and the longer the finish, the more it is recognized as an excellent wine. This lingering sensation is unique to wine and cannot be experienced with other beverages, making it one of the best moments of wine tasting.

Now, you know how to describe the taste of wine, then you can find your favorite wine in France.

I recommend you visit specialized shops called "Caviste", where French people usually buy wine with advice from experts. They will help you to find the perfect wine for you. You can also buy it in supermarkets. In any supermarket in France, there are a lot of selections of wine. French people usually spent from 5 to 15euros in average for a bottle. In restaurants, you can order a whole bottle but also just a glass. If you are alone or two, ordering by each glass can be good so that you don’t have to waste it and can try two different ones. It will be from 4/5 euros per glass. But if you are more than 3, it is recommended to have a whole bottle, which normally starts from 15 euros for one.

All each wine has some food that particularly goes well with it. Let's find out about "Accord mets et vin," which means so-called Wine Paring, to enjoy your meal with a specific wine pairing best with it.

If you know about wine pairing, it can be one of the ways to enjoy your meal more perfectly. The perfect pairing of wine and food enhances the taste of the dish. Even those who don't know much about this may have heard that red wine usually goes well with meat and white wine goes well with seafood dishes. Besides these, I will introduce more of wine pairing that perfectly matches each food.

Firstly, red wines pair best with bold-flavored meats like red meat, and steak. Since beef is fatty and red wine is astringent, they have a good balance each other by reducing the opposing sensation and ultimately. The best red wines with steak are Cabernet Sauvignon, Zinfandel, and Malbec.

White wines like Pinot Gris or Sauvignon Blanc pair well with light and delicate white fish such as sole or cod. On the other hand, oily fish such as tuna or salmon pairs best with full-bodied white wines like Chardonnay. Chardonnay also pairs with light-intensity meats like delicate chicken or pork. Oaked Chardonnay’s buttery taste can add more richness to those dishes, whereas zesty unoaked chardonnay can make the meal light and refreshing.

Besides, Sangiovese pairs well tomato-based dishes such as pizza and pasta. Burgundy pairs best with earthy dishes like food using a lot of vegetables or herbs. Its elegant flavor brings out the richness in foods like mushrooms, squash, basil, apples, and bell peppers. Rosé pairs with cheesy dishes.

So far, we have explored wine tasting. France is a country that loves and enjoys alcohol. If you visit France, refer to the above information and enjoy wine like the French. Once you discover the mysteriously great flavors that change with each taste, you will be into even more by the world of wine.