Ask Sid: Importance of the Wine Appearance in a Blind Tasting

November 4th, 2015
Ask your question here The International Wine & Food Society

Importance of Wine Appearance in a Blind Tasting

Question: In a blind tasting can you learn anything from just looking at the appearance of a wine?

Answer: Good question. I rely mainly on my nose but of course also the taste. On score cards they often list lots of marks for colour and appearance but generally they are not as important as other factors.

However a few good tips to remember include:

Age – white wines get darker & red wines get lighter.
Clarity – Bright or dull, clarity, un-fined or unfiltered, throwing a deposit or sediment.
Region – usually younger yellow coloured whites (though there could be oxidation issues) and deep very dark reds are indicative from a warmer climate & a lighter colour from cooler regions (eg. Chablis).
Glycerol – The so called legs or tears are indicative of the amount of glycerol in the wine with more alcohol giving you more legs (though this can vary depending on the glass and the cleanliness of it).


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November 4th, 2015

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