- VISIT XANADU
- HISTORY & HERITAGE
- THE WINEMAKERS
- FUNCTIONS & WEDDINGS
- YARRA VALLEY
- ENJOY WINE
- EVENTS & NEWS
Step One – Look
Clarity is an indication of the character and condition of the wine.
Colour (intensity and hue) should be assessed – generally a darker colour and a difference in colour from the centre of the glass to the edge can indicate oxidation, which may be a deliberate part of the winemaking, an error, or a part of the natural process of maturation in bottle.
The ‘tears’ left on the inside side of the glass after swirling can be indicative of the amount of glycerol and alcohol present in the wine.
Step Two – Smell
Inhale and try and identify as many flavour compounds as possible.
Aromas refer to smells derived from grapes and include fruit descriptors (e.g.: lemon) and herbs and spices.
Bouquet refers to smells derived from the winemaking process such as characters formed by yeasts, specific fermentation techniques or type and size of maturation vessel.
Step Three – Taste
The texture of a wine can provide clues as to how the wine is made.
Progression of flavour from when the wine enters your mouth to after you swallow, is an indicator of the quality of the wine, a long aftertaste is generally a positive indication of quality.
After looking, smelling and tasting, make an overall assessment of the wine – a lasting impression of harmony and balance is considered desirable and easiest to enjoy.