Wine Education

Tannins vs Acidity

Wine Wine Education | 3 June 2018

Tannins are a complex group of phenolic compounds which occur from the pips, skins and stems of grapes and to a lesser effect from oak. They play an important role in the ageing of wine, especially red wines where quality and character are enhanced. Tannins are crucial to colour and sensory evaluation. On the palate…


Wine Wine Education | 2 June 2018

Astrigency Particulate =  Talc/Clay/Powder/Plaster/dusty/Grainy/Chalky/sawdust Surface Smoothness = Furry/fine Emery/Velvet/Suede/Silk/Chamois/Satin Complex = Soft/Supple/Fleshy/Mouth/Rich Drying = Numbing/Parching/Dry Dynamic = Pucker/Chewy/Grippy/Adhesive Harsh = Aggressive/Hard/Abrasive Unripe = Green/Sappy/Resinous Flavour = Lift/Activity/Concentration Acidity = Metallic/Steely/Sour/Soapy Feel Weight = Watery/Thin/Full/Viscous Texture = Syrup/Creamy Heat = Warm/Hot Irritation = Spritz/Prickle/Tingle/Pepper/Chili  

Wine Aromas

Wine Wine Education | 1 June 2018

Fruity Citrus = Grapefruit/Lemon/Lime Berry = Blackberry/Raspberry/Strawberry/Black Currant (cassis) Tree Fruit = Cherry/Apricot/Peach/Apple (Tropical) Fruit = Pineapple/Melon/Banana (Dried) Fruit = Strawberry Jam/Raisin/Prune/Fig Other = Artificial Fruit/Methyl Anthranilate Vegetative Fresh = Stemmy/Grass, Cut Green/Bell Pepper/Eucalyptus/Mint Canned-Cooked = Green Beans/Asparagus/Green Olive/Black Olive/Artichoke Dried = Hay/Straw/Tea/Tobacco Nutty Nutty = Walnut/Hazelnut/Almond Caramelized Caramelized = Honey/Butterscotch/Diacetyl(Butter)/Soy Sauce/Chocolate/Mollasses Woody Phenolic = Phenolic/Vanilla Resinous = Cedar/Oak Burned = Smoky/Burnt Toast/Charred/Coffee Earthy Mouldy = Mouldy Cork/Musty (Mildew) Earthy =…

What to look for when approaching a wine

Wine Wine Education | 1 June 2018

Without complicating things it’s important to understand wine before assessing it. The wine tool section of this website has many tables that can help you evaluate wine. Some basic qualities to look for when determining how good the wine is: a) Distinct Varietal Character: Each variety represents itself in a unique way. If a wine…

I know what I can smell & taste, but I can’t describe it

Wine Wine Education | 1 June 2018

I hear this a lot when we are tasting wine with friends. Do yourself a favour and get a fruit chart or write descriptors down when you’re tasting wine. It’s a lot easier to recognise something when you can see it on paper rather than thinking about the descriptors in your head. In time you…

Wine Tasting Table

Wine Wine Education | 16 March 2018

Earthy Earthy = Mushroom / Dusty Mouldy = Mouldy / Mouldy Cork Woody Burned = Smokey / Burnt Toast / Coffee Phenolic = Medicinal / Bacon/ Phenolic Resinous = Oak / Cedar / Vanilla Caramel Caramel = Honey/Butterscotch/Diacetyl(Butter)/Soy Sauce/ Chocolate/Caramel Nutty Nutty = Walnut/Hazelnut/Almond Herbaceous or Vegetative Fresh = Cut Green Grass/Bell Pepper/ Eucalyptus/ Mint Canned/Cooked = Green Beans/Asparagus/Green Olive/ Black Olive/ Artichoke Dried =…

Cellaring / Decanting / Aerating / Glassware

Wine Wine Education | 16 March 2018

CELLARING: Without getting carried away or spending thousands of dollars in a wine cellar just remember 3 basic rules when it comes to cellaring wine. 1.  Keep wines in a cool environment – with little or no fluctuation in moisture or temperature – Reason been, it can affect wine maturity and bottle pressure, hence, if…

Common Wine Faults

Wine Wine Education | 26 January 2018

This table is a quick way to recognise faults when smelling and tasting wine: Fault Substance Smells Causes Sulfides               Hydrogen Sulfide Boiled Eggs Lack of amino acids (nitrogen) in fermenting juice or must Mercaptans Onion, Garlic, Burnt Rubber Dimethylsulfide Tinned Corn, Cooked Veg Brettanomyces  4-ethyl phenol Band-aid Low SO2 /Elevated Storage Temp. Infection during barrel…

Evaluating Wine

Wine Wine Education | 11 January 2018

Evaluate a wine’s appearance by pouring a small amount into a clean, odourless glass and tilt against a white background or white tablecloth. Look for colour of brilliance rather than murky hues, the colour should also be appropriate for its type and age. For example, white wines range in hue from pale straw-yellow to a…

General Wine Tasting Glossary A-Z

Wine Wine Education | 20 September 2017

Are you trying to explain that certain smell or taste in your pinot, shiraz or chardonnay? This general wine tasting glossary will help you pinpoint those exact words to describe your wine. Wine Aromas Acacia, Almond, Angelica, Animal, Aniseed, Apple, Apricot, Artichoke, Asparagus, Bacon, Balsamic, Banana, Basil, Bay, Bees-Wax, Bergamot, Berry, Bilberry, Biscuit, Blackberry, Blackcurrant,…

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