The Taste And Touch Of The Wine
Organising A Tasting
The Act Of Tasting
How To Start
Look Of The Wine
The Smell Of The Wine
Making Notes, Judging Quality
Principal Wine Faults
What To Note
How Good Is The Wine?
Conclusion And Assessment

We have learnt how to perceive and describe the bare bones of a wine colour, nose, body, tannin, acidity, flavour but not yet how to judge its quality.

Good wines are well balanced: there is no part that appears deficient or excessive. But remember the proportions of that balance will vary according to origin and grape variety; there is no one "ideal" style.

In general, concentration and depth of flavour are positive features, but these do not alone make for quality. Fine wines will have within that concentration a large variety of complex flavours that will make you want to keep them in your mouth. This quality is called long middle palate, especially in Australia.

Finally, one of the clearest indicators of quality is a long finish, where the wonderful tastes and aromas linger for several seconds or more after swallowing. The longer the finish the better; lesser wines have a short finish.

Wine regions of the world.

History of wine
Choosing Wine
Keeping Wine
Serving Wine
Tasting Wine
Wine and Food
Making of Wine
Maturing Wine
Wine Terminology
Creating A Cellar
Facts And Fallacies
Wine Glossary
Reading Wine Label
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