Have you ever raised a glass of wine to your nose pretending to be an expert sommelier only to find that you couldn’t detect anything other than … well, the aroma of wine? Or after sipping from a goblet, have you swirled and sipped like a seasoned oenologist only to realize that your palate seems to identify only dry or sweet?
It’s frustrating to see wines referred to as balanced, structured with hints of grass, pineapple or dark currant, for example, and not know how to segregate the flavors and aromas in a way that would allow you to participate in the conversation at a wine tasting event or pairing dinner.
Learning how to use the proven methods of measuring acidity, tannins, sweetness and alcohol via smell and taste are for a more advanced lesson, but there’s a trick to learning how to pull flavors from the essence of wine. We hope this fun, approachable experiment will pique your interest in learning more about discovering the complexities of wine.
Got your glass ready? Let’s begin.
- The first “sniff” should always be done without swirling, to be sure the wine maintains its purity. Can’t detect the flavors yet? Don’t worry—you’re on your way.
- Put the glass down and let the aroma invoke a memory. Perhaps pancakes at your grandmother’s house, that first waft of the ocean during summer vacation or maybe the smell of a freshly cut lawn. Relax. No answer is incorrect. The goal is to get in touch with your memories and how to identify them utilizing the senses.
- Now break down those memories into specific ingredients typically associated with wines, such as buttery (pancakes), fresh (ocean) or grassy (grass), to name a few. Don’t worry if your aromas overlap. Wines are blends and can have several fruit accents.
- Go back and smell the wine again. Does the aroma seem easier to identify now? Taste it by sipping while sucking in a bit of air with that initial swallow. Does using a memory help trigger a way to describe the flavor?
Hopefully, this exercise will make it simpler for you to describe what it is you’re smelling and tasting with regard to good wine. Be sure to let us know how it works by commenting below!
To test your newfound knowledge, head to Black Walnut Winery, which offers plenty of premium vintages to help you along the way toward wine-tasting perfection.
The recently released 2012 Tryst, a light- to medium-body blend of Pinot Noir and Merlot, is available for the first time at both Black Walnut locations. Tryst shows aromas of dark cherries with flavors of pomegranate and cranberry, while the tannic structure leads to a medium finish, drinks well now and also has the potential for more depth during aging. $23/bottle
Give another recent release a go with the winery’s 2013 Merlot. A great crowd-pleaser, this medium-bodied wine begins with leather, black currant and herbal aromas. Flavors include dark cherry, coffee and toasted almond. The balanced acidity and soft tannins present a smooth finish and go splendidly with pork, salmon and holiday feasts. $24/bottle
Also recent is Black Walnut’s 2014 Sauvignon Blanc. This wine starts with herbaceous and green apple aromas and is highly acidic and crisp, with lime and grassy notes for a quick mineral finish. It pairs well with Alfredo sauces, cold pasta salads, sushi, light fish dishes with dill and lighter fruits like melon and bananas. $20/bottle
The definition of the ultimate crowd pleaser is Black Walnut’s 2013 Cabernet Sauvignon, released in late February. The medium- to full-bodied tannic red opens with aromas of dark fruits; presents distinct cherry, blackberry and pepper notes mid-palate; and has a delightful caramel finish. This is a beautiful wine to drink on its own or to pair with game meats and sheep’s milk cheeses such as Manchego. $25/bottle
A consistent power hitter, Bank Barn Red has a strong black cherry aroma on the nose with an initial hit of cherry cola, then moves onto dried fruits and blackberry. Bank Barn has a nice soft and slightly sweet finish. $16/bottle
Stay in touch with the latest happenings (and the latest wines) all year long on Facebook, Instagram and the Black Walnut Winery website.
Find Black Walnut Winery at 3000 Lincoln Highway in Sadsburyville; phone: (610) 857-5566. Hours are Wednesday–Sunday, 12–6 p.m. (or by appointment).
The Black Walnut Tasting Room is located at 260 Bridge St. in Phoenixville; phone: (484) 924-8740. Hours are Wednesday–Thursday, 4–9 p.m.; Friday, 4–10 p.m.; Saturday, 11 a.m.–10 p.m.; and Sunday, 1–8 p.m. (or by appointment).
- Top two photos: BigStock
- Remaining photos: Ed Williams
