Wine Tasting 101 - EP 3 - Proper setting

Proper setting: A few things need to be considered for the proper setting. Light, something white, Glassware, Odor, Spitoon. Yes, tasting is not swallowing. But you can if you really want to but you will mess with the neurological process. Natural light is the best but a normal tungsten globe for light will work just as well. LED lights are also ok but sometimes bring out a few artificial colours in the wine. What I would recommend you stay clear of is florescent lights…. They tend to make things look green or grey, which should be used for reviewing cadavas or bonsais… Use appropriate glassware! Done. No strange outrageous crystal artistic glasses or cocktail cosmo glasses should be used. Stay clear of coffee mugs and or collins glasses. Hehe. Just get yourself an egg-shaped glass, that holds at least 2 massive gulps at its widest part and should be perfectly clear. The finer the rim the better but you do not have to look for something paper thin. In future episodes we will do a review of wine glasses but for now, have a look at Riedel's Vinum Chianti/Zinfandel glass. It's elegant, attractive, very functional, and it doesn't cost a fortune. Stay clear of industrial fans, or indian spice shops and try stay away from the cologne section of your nearest boutique store and if you have just varnished or oiled a table, give it a day or two before you get tasting. If you would like to neutralize your nose, just smell your forearm. I have some bad news. Yes,this will seem to you like advice from the grim reaper. The difference between tasting and drinking wine is enormous. The ability of your mind (the neurological wiring) to unassociate quenching thirst with tasting is massive. Remove the swallow and you may actually learn a lot more about that bottle than you think. I am not saying, taste the whole bottle. I am saying, when tasting, spit… Professionals taste up to 100 wines a day, and if they don't spit, they might end up spitting a little more later… If a glass seems musty, give it a quick rinse with wine, not water, swirling it around to cover all the sides of the bowl. This is called conditioning the glass. The Main Event Now that you've set the stage we can actually discuss deductive tasting. Check out the next set of episodes to learn a little more.