Unlocking the secrets of white wines

In the realm of wine, the practice of evaluating, appreciating, and distinguishing different varieties based on their color, aroma, taste, and mouthfeel is known as 'tasting'. This intricate process is not only a science but an art form, essential for those who wish to understand and enjoy white wine to its fullest.

The act of simply savoring or drinking small amounts of wine for pleasure, without the need for evaluation or comparison, is commonly referred to as tasting or sampling. However, in many instances, these terms are also interchangeably used with 'tasting' in a professional context.

Wine tasting comprises three phases: visual, olfactory (smell), and gustatory (taste). Each phase plays a crucial role in the overall experience and understanding of the wine. The gustatory phase further divides into the initial taste, evolution in the mouth, and the aftertaste or finish.

The standardized procedure for wine analysis and evaluation varies according to the type of wine. In this article, we focus on white wines, detailing the specific techniques and considerations unique to their tasting.

Creating the Right Environment

A proper wine tasting requires not only the right glasses but also an environment conducive to focus and sensory perception. The ideal space for wine tasting should be spacious, well-lit (preferably with natural light), devoid of strong odors and noises, and maintained at a temperature of around 20°C with relative humidity between 60-70%. This specific climate ensures the optimal perception of the wine's aromas.

The venue should be sufficiently ventilated and have walls painted in neutral or light, matte colors. Bright or vibrant colors can increase sensory sharpness but may also lead to fatigue and reduced concentration levels.

The Significance of Glassware

The choice of glassware is crucial in the organoleptic (sensory) evaluation of a wine. There are various types and shapes of glasses, each designed to enhance the characteristics of specific wines. For white wines, specialized glasses are available in retail establishments, and in professional tastings, standardized glasses are often used. These are designed to adequately appreciate almost all types of wine. The International Organization of Vine and Wine (OIV) and the International Standards Organization (ISO) have codified a model for wine tasting, meticulously studying its shape and dimensions to suit a range of wines, including white.

The Tasting Phases

Tasting white wines involves comparison and evaluation, subjective as they may be. We will break down this process into three stages, focusing on the unique attributes of white wines.

Visual Phase

The visual examination includes assessing the wine's clarity, brightness, and color.

• Clarity: Check the wine's clarity by looking at it against a white background or in front of a light source. Young wines should be bright and somewhat pale.
• Brightness: Reflects the amount of light the wine reflects. Based on the wine's age (up to 2 years), it ranges from very bright to bright.
• Color: Predominantly yellow in hue. Young wines are pale, almost colorless with greenish tints, aging to golden, straw-colored, amber, and even wood-toned. Aged white wines often exhibit deeper gold and yellow hues. Paler wines typically originate from cooler climates, while deeper yellow wines are from warmer regions.

Olfactory Phase

This phase involves assessing the aromas of the white wine, which often include floral, fruity, jammy, and sometimes vegetal notes. With aging, aromas of dried fruits and caramel emerge.

Gustatory Phase

White wines, often characterized by minimal or no tannins, offer a simpler balance between sweet and acidic flavors. Alcohol and sugar content counterbalance the acidity. Key characteristics in this phase include a slight prickle on the tongue if CO2 is present, varying levels of sweetness depending on whether the wine is dry or semi-sweet, smoothness, fruity flavors, and a refreshing acidity that becomes sharper over time.

In conclusion, attention should also be given to the wine's harmony and the lingering aftertaste or finish.

The Language of White Wine

When describing white wines, a variety of terms are employed.

Color:

Colorless, gray, steel, pale yellow, yellow-green, lemon yellow, straw yellow, gold yellow, old gold, topaz, golden, wood-toned, amber, brown, mahogany.

Aromas:

• Young Wines: Green apple, lemon, grapefruit, jasmine, roses, mint, herbs, hay, exotic fruit.
• With Fermentation or Oak Aging: Cocoa, roasted, bitter almond, yeast, dairy, toasted, hazelnuts, golden apple, vanilla.

Taste:

• Young Wines: Sweet, mellow, soft, sugary, enveloping, elegant, velvety, dry, fresh, light, thin, acidic, raspy, biting, bitter, astringent.
• With Fermentation or Barrel Aging: Ripe fruits, crushed grapes, plums, licorice, oak, caramel, toffee.