Mastering Wine Tasting and Food Pairing Techniques
The Three Phases of Wine Tasting
Tasting is the organoleptic description of a wine or broth. It consists of three distinct phases: visual, olfactory, and gustatory.
1. Visual Analysis
This is the first part of the tasting. We analyze the wine color, which ranges from aqueous yellow to warm mahogany, cherry, and ruby, ending with dark jet. The visual phase also shows the brilliance of the wine; focusing on the rim indicates its youth or maturity. We also observe the fluidity when stirred, which indicates the amount of sugar it contains, and the presence of bubbles in sparkling wines or those containing needle (frizzante).
2. Olfactory Analysis (Fragrance)
The organ of smell is located at the top of the nose, above the nostrils. It recognizes volatile substances that activate nerve endings. One must breathe deeply to perceive initial perceptions by bringing the cup to the nose and inhaling the aromas given off at the top of the wine. If the glass is rotated, the stirring increases the release of aroma and intensity via the direct nasal path.
Aromatic Groups
- Fruity: Citrus, lemon, etc.
- Flowers: Jasmine, chamomile, etc.
- Balsamic: Fir, licorice, etc.
- Wood: Tannins from the oak, etc.
- Chemicals: Acids such as acetic (vinegar).
- Chlorine: Sulfur, medicinal, etc.
- Spices: Anise, white pepper, etc.
- Herbaceous: Laurel, grass, and other plants.
Types of Aromas
There are three types of aromas depending on the grape variety, cropland, preparation, age, and conservation:
- Primary Aromas: These come from the grapes, soil, and climate. They are essential to the vinification process because pressing and maceration transfer a multitude of essences from the skins to the wine.
- Secondary Aromas: These result from fermentation and the conversion of sugar to alcohol. They indicate the ripeness of the grapes and provide yeasty aromas, which can evolve into the smell of ripe apples and pastry.
- Tertiary Aromas (Vintage): Developed during the aging phase in the barrel or bottle. This is where the bouquet develops, influenced by the type and size of the wood in the casks where the wine was aged.
3. Gustatory Analysis (Taste)
The wine reaches the mouth where the organs of taste (the papillae of the tongue, sides, and tip) are located. There are four primary types of flavors:
- Bitter: Perceived at the back of the tongue.
- Acid: Perceived at the lateral centers of the tongue.
- Salty: Perceived on the sides of the tongue.
- Sweet: Perceived at the tip.
Salty and sweet flavors are perceived quickly, while bitterness is slower and rises over time.
Wine and Food Pairing Principles
Matching involves accompanying prepared dishes with the same wine used in the preparation (e.g., lamprey). If you are only drinking one wine, choose one that pairs well with the main entree.
Recommended Wine and Dish Combinations
Fish and Shellfish
- Boiled or Grilled: White wines, Champagne, dry (Sec), and young wines.
- White Fish in Creamy Sauces: Acidic or young white wines.
- Cooked Fish or Lobster: Rosé and young red wines.
Soups, Creams, and Vegetables
- With Fish: White wine and Champagne.
- With Meat or Rosé: Red wines.
- Stews: Lighter wines for simple stews; stronger, more robust, full-bodied wines for heavy stews.
- Vegetables: Rosé and some young, fresh red wines.
Sausages and Meats
- Cured or Smoked Sausages: White wines with significant aging or thin whites.
- Less Cured or Less Smoked: Young wines, mostly reds.
- Poultry and Grilled Tripe: Red Crianza.
- Grilled Red Meat and Poultry: Red Reserva.
Game (Hunting)
- Small Game (Grilled): Red Crianza.
- Small Game (Cooked): Red Reserva.
- Large Game (Astringent, e.g., Hare): Astringent Red Reserva.
- High and Low Feathered Game: Red Reserva.
- Roasted Wild Game: Red Gran Reserva.
Cheese and Desserts
- Very Cured or Spicy Fermented Cheese: Generous sweet wines or sweet whites.
- Semicured, Smooth, and Creamy Cheese: Young reds and Crianza.
- Desserts: Sweet wines and rancio (oxidized) wines.