Tampa wine tasting events happen about three or four times in one month. These are held in various locations usually in country clubs, wine cellars, wine shops, wine classes and restaurants. The main purpose of these events is to judge those exquisite liquors to enthusiasts, sommeliers, and buyers alike.
It is not difficult as one would imagine and it does not take a large amount of time. Newbies should know some ways in judging. Your eyes, nose, and mouth will play an important factor in judging.
Finish, in glass, in mouth, and appearance are considered the four stages in wine tasting. Complexity, character, possible faults, and drinking or aging potentiality are the focus of these stages. A preferred writing medium and a pen for jotting down notes during the tasting period. The pen and paper are provided by some events but just bring some in case if there is none.
In the appearance stage, tasters observe the color and clarity. Try pouring it on a glass and tilt it away from you. Observe the color of the rim to the middle portion of the liquid. It is best if you look at it with a white background. Either napkin, paper, or table cloths with white color can be used.
Red wines are usually colored purple, ruby, red, garnet, maroon, or brownish. White wines are usually light green, golden, brown, amber, pale yellow, or clear in appearance. Old red wines often have orange tinges on the edges compared to the new ones. Old white wines are darker if compared to a new one.
Another thing to observe is the opacity. The taster judges it by finding out if it is brilliant or dull, watery or dark, translucent or opaque, and cloudy or clear. Swirling the glass in seconds allows the eye to spot some sediments, floaters, or tiny parts of corks.
In the in glass stage, the tasters will have to make use of their noses. Swirling your glass within ten to twelve seconds is helpful in getting the aroma. The swirling causes the alcohol to vaporize leaving only the aroma. Quickly sniff at it to get that first impression. Try sniffing it again, but this time put your nose closer to the glass. You will find different scents. Swirl it again and sniff to get that mix smell.
The in mouth stage is the part where tasters finally taste the flavor. Try sipping at it first, but do not swallow. Let your tongue feel the flavor for a few seconds and spit it on a spittoon for the initial impression. Acidity, residual sugar, alcohol content, and tannin levels should be considered in analyzing. If you did try to swallow it, it will affect your judging with other wines. There will be a second time in tasting, but this time, the liquid is slurped to the mouth. Once again, let the tongue feel the flavor and swallow it. The main focus in judging should be on the fruit or spice.
The finish stage or final phase focuses on the effect it leaves in the mouth and throat. Another thing to also take note is the duration of the effect. If testing for other wines, it is advisable not to swallow. Drink lots of water to avoid drunkenness. Judging should be done unbiasedly. Remember these tips and you will be a good judge in any Tampa wine tasting event.
It is not difficult as one would imagine and it does not take a large amount of time. Newbies should know some ways in judging. Your eyes, nose, and mouth will play an important factor in judging.
Finish, in glass, in mouth, and appearance are considered the four stages in wine tasting. Complexity, character, possible faults, and drinking or aging potentiality are the focus of these stages. A preferred writing medium and a pen for jotting down notes during the tasting period. The pen and paper are provided by some events but just bring some in case if there is none.
In the appearance stage, tasters observe the color and clarity. Try pouring it on a glass and tilt it away from you. Observe the color of the rim to the middle portion of the liquid. It is best if you look at it with a white background. Either napkin, paper, or table cloths with white color can be used.
Red wines are usually colored purple, ruby, red, garnet, maroon, or brownish. White wines are usually light green, golden, brown, amber, pale yellow, or clear in appearance. Old red wines often have orange tinges on the edges compared to the new ones. Old white wines are darker if compared to a new one.
Another thing to observe is the opacity. The taster judges it by finding out if it is brilliant or dull, watery or dark, translucent or opaque, and cloudy or clear. Swirling the glass in seconds allows the eye to spot some sediments, floaters, or tiny parts of corks.
In the in glass stage, the tasters will have to make use of their noses. Swirling your glass within ten to twelve seconds is helpful in getting the aroma. The swirling causes the alcohol to vaporize leaving only the aroma. Quickly sniff at it to get that first impression. Try sniffing it again, but this time put your nose closer to the glass. You will find different scents. Swirl it again and sniff to get that mix smell.
The in mouth stage is the part where tasters finally taste the flavor. Try sipping at it first, but do not swallow. Let your tongue feel the flavor for a few seconds and spit it on a spittoon for the initial impression. Acidity, residual sugar, alcohol content, and tannin levels should be considered in analyzing. If you did try to swallow it, it will affect your judging with other wines. There will be a second time in tasting, but this time, the liquid is slurped to the mouth. Once again, let the tongue feel the flavor and swallow it. The main focus in judging should be on the fruit or spice.
The finish stage or final phase focuses on the effect it leaves in the mouth and throat. Another thing to also take note is the duration of the effect. If testing for other wines, it is advisable not to swallow. Drink lots of water to avoid drunkenness. Judging should be done unbiasedly. Remember these tips and you will be a good judge in any Tampa wine tasting event.
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