Most people will go to restaurants; they’ll go to a bar and know the wine a bit. But that’s very different from the wine tasting in the winery. A tasting room is an opportunity to try wine side by side and then go to another winery and try wine side by side again. And each place you go the ways are different. Wine Tasting In the Winery

Why is the Wine Tasting In the Winery So Desirable?

And why is this important as that?  The conscious mind does not control taste. Taste is controlled by the limbic system, the deeper parts of the mind. It’s the part that’s related to emotions, and that part of the brain, just like emotions, never forgets a flavor or scent.  So as you taste your way through tasting rooms, you build up a bigger and bigger library of flavors. That later on, when you’re drinking wines, you’re going to bring that to bear.  So after a weekend of wine tasting, next time you go into a restaurant, and you have a glass of wine, it’s going to taste very different to you. Why is this so? Because your body has read more deeply on the subject. When people are tasting, they do certain things. It’s not meant to be snobbish; it’s about allowing your body to appreciate and understand the wines. People will often say, and it’s quite true, that the wine always tastes better at the winery. And that’s partly because you’re in the environment; you’re in a place where all we talk about is food, wine, and weather. So, of course, you’re going to enjoy it more because that’s what you’re focused on.

A Proper Glass is Very Important

Wineries are very careful in the wine glass that they choose. This is a significant reason why the wine tasting in the winery is such a fantastic experience. Years ago, when I was young, we had tiny wine glasses, and over the years, they’ve gotten bigger and bigger.  Why? Because we have wonderful growing conditions. A very long growing season allows us to keep the grapes on the vine for a very long time, and when you do that, the sugar levels get higher and higher. When the yeast goes to work on it and converts it into alcohol, the alcohol goes higher and higher. The reason for these big glasses is that it allows more space for the alcohol to come off of the wine. You don’t want to smell only the alcohol. You want to smell the fruit also.  To do that, you’ll hold the glass sideways. Professionals put their noses right in the glass.

The nose is the Major Portion of the Wine ExperienceChampagnes

It’s essential to realize that the nose is the major portion of the wine experience. The nose will pick up about 2200 different scents where the palate only picks up about five to six flavors. You can make a lot of different music out of 5 to 6 notes, but it’s still only five to six flavors, and those a lot of variations. The typical wines have hundreds of flavors, and if you look at the total number of flavors that are found in wines, there are about a thousand flavors. Compared to this to about three or four hundred for coffee. Wines are very very complex. But it’s the nose, those 2224 hundred different sense of it picks up, it will read a tremendous amount of information, and it tells you all about the wine.

It Can Be Too Much

When you go into the wine tasting in the winery, they’re going to pour a small amount. The average pour is about an ounce. Now sometimes you have to watch out. If you go into a private tasting, you know,  it’s a sit-down tasting, they can get a little heavy-handed. There they might go up to two ounces per glass.  Well if they’re pouring four wines in the course and it’s an ounce per glass that’s a four-ounce glass of wine. And if you’re going to do two or three of those in the day you’re going to be drinking three to four glasses of wine in the day. And they’re pouring a lot more; they can load you up.  When you go with a tour guide, you have to watch out for someone who’s driving you because they’ll know that you’re not driving and they can start getting a little heavy-handed there. So watch out for that.

Dump the Wine Out

That’s why they have tasting buckets there but dump buckets and feel free to dump the wine out. Okay, feel free to share a tasting if you’re there with your honey.  The wineries never or very rarely will ever mind if you share tasting or if you dump the wine out.  Why? Because they don’t want drunk showing up at the end of the day.  They want you to taste the wine and enjoy it because they want you to buy it.  But why would you buy there? You can go to some big box store and get the wine cheaper. In truth realize that what they sell in the stores many times is not what they sell in the wineries. You see the wineries as the best wines to sell at the winery. And they sell the very best wines to their wine club.

Get Back to Tasting

So when they pour the tasting, they’re going to pour about an ounce. The ideal thing is that, and I’m not some expert at this, but you should be able to put the glass sideways, and it should stay inside the glass when you do that. Now when you first pour it in, okay before you swirl it, put your nose on there angled and take a little sniff.  Why? There’s a concept called the corked wine. This is due to a bacterium that’s found in corks. It’s a nasty little thing. It doesn’t destroy the wine but what it does do is it gives the flavor or the smell of wet newspaper.  It’s not pleasant. It happens now and then. It’s one of the reasons why many people like to use twist tops. You can’t quirk wine if you’re not using a cork.  Over the years they’ve improved corks dramatically. It’s much rarer than used to be, but it still happens. Now before you take a serious sip, you’re going to want to swirl it. And then you bring it to your nose, turn the little sideways and take a sip and then what you want to do is make sure that the juice gets all over your tongue.


Champagnes have very high acid levels.  They’re a cold climate grape that’s grown in a place that gets very cool at night, maintaining high acid levels. The plant will dump the acid out at night if it can. But if it goes to cool, the plant goes dormant, and then it can’t dump the acid out. That’s the key to a good wine grape. A good wine region has to be very hot and dry during the day. Dry protects it from mold. Hot and sunny gives it a chance to make lots and lots of sugar to turn into alcohol and then cool at night so the plant can’t dump out the asset. If it can dump the acid out, then you get what’s called a flabby wine, and there is no situation where the word flabby is meant as a compliment.

Swirl In a Different Way

Now here’s the cool thing. This is interesting. If you swirl to the left, you’re going to get more of the flavor of the barrel.  If you swirl to the right, you’re going to get more of the flavor of the fruit. This will be most evident, of course, in grapes that have been the barrels. Especially new barrels for a long period. Why this happens has to do with how vortexes function. In which way particles are carried and how the barrel flavor is placed on the molecule.  If you have a perfect nose, you will notice the difference besides its fun. You’re exploring the wine; you want to see what these flavors are about. Why not try different ways? Like I said with the juice, let it get all over the palate because it’s going to affect different things.

The Wine Has No Bitter

The only place it doesn’t get time to get to is at the back of the throat. Because at the back of the throat are the bitters and wine typically doesn’t have bitters. So you can taste wines quite effectively and spit them out. It’s pretty rare to see people who are on vacation doing that, but professionals do it. What’s funny is that you can’t do that with beer. You can’t taste and then spit the beer out. The reason is some of the most important flavors in beer are the bitters. So you’re spitting the best part out.

Start With White

In a wine tasting in the winery, they’re going to start with a white typically, and they’re going to go to a lighter red and then a darker red and finally whatever their most popular wine is. And that’s a way in which your palate can kind of work its way up from similar flavors to more complex flavors. It’s also because these big reds stick themselves to your palate. So make sure that in between tastings, you eat something to clean that palate. So you have a little bit more room on there to try the next one. So that’s wine tasting. I hope you enjoyed it.

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