Evaluating the Quality of Wine
There are five different ways to analyze the quality of wine. The taster must evaluate how dry or sweet the wine is, the acidity level of the wine, the wines tannin level, they type of barrel the wine was aged in and the fruitiness of the wine.
The dryness or sweetness level of the wine is important because this is a distinctive attribute of the type of wine which is being tasted. The dryness or sweetness will be a give – a – way to the exact type of wine style it is.
The acidity of the wine is important as well because this will give the taster an idea of how “fresh” the wine is being tasted. Acid level of a wine is also a distinguished aspect to the type of grape which was used to make the wine.
Tannin is the taste which is given by the stalk and seeds of the grapes being used in the wine. The skin of the grape is tasted in this aspect of the wine as well. This taste will disappear as the wine ages.
The barrel the wine is aged in is very important. The barrel the wine is aged in can give the wine entirely different taste from where the grape was processed into wine. Most wines are aged in oak barrels and other elements are added to give wine additional flavor, some wines have rose pedals added along with exotic fruits or nuts. Either way, the barrel the wine is aged in is a very important part of the tasting process.
Lastly, fruit of the wine. Yes, wine has fruit in it, per say. Bright fruit flavors are among some of the most favorite wines which are tasted on a daily basis. Fruit is a very important element of the tasting process. Fruit flavored wines are also great with paring different meats and cheeses, so let your imagination run wild with the possibilities for your parties.