Our wines got top awards at the 2014 New York State Fair Wine Competition. This year Sweet Spot got the Double Gold, and Silvers went to our Honey Wine and Fresh Blueberry Wine. Mon Cheri, our diamond grape wine, took home a Bronze medal.
Knowing how to taste wine like an expert helps you get the most out of your experience, and you’re better able toÂ selectÂ a customÂ wine that best suits your palate.
The professionals — wine critics and sommeliers Â — generally don’t drink the wines they taste. However, at Lakeland, we encourage you to taste and drink. It’s part of the experienceÂ here — you’re with friends, you’re eating snacks and you’re having a party. Drink up!
The whole wine tasting process doesn’t really take long, butÂ you have several things to consider in those minutes it takes to visually examine, sniff and taste a wine you might end up making yourself.
First things first: HoldÂ the wine glass by the stem. Never hold it by the bowl or you’ll end up warming the wine with your hand.
Before You Begin
Certain conditions can affect the taste of wine. The foods you eat, someone wearing too much perfume, the size of theÂ glasses and whether you drank anything beforehand will influence how the wine tastes.
Taste wines from lightest to heaviest, whites to reds.
Get a Good Look
Look straight down the glass to see the wine’s color. HoldÂ the glassÂ up to the light, and give it a tilt. Then, look at the wine through the side of the glass to see the clarity of the wine. A clear wine is always a good sign, but sometimes a wine with sediment just means the wineÂ was notÂ filtered. Look for the brightness as the wine is reflected in the light. The color of the wine tells you the age and the condition. White wines deepen as they age and red wines lose their color.
Give it a Swirl
Newbie wine tastersÂ may swirl the glass on a flat surface instead of swirling the glass in the air.Â As you swirl the glass, look for the “legs” that run down the sides of the glass. A wine with good legs has more alcohol and flavor.
Take a Sniff
Give the glass another swirl, and put your nose just over the top of the wine glass. Take quick sniffs to smell for anything noticeably wrong like the musty smell of spoilage, the smell of vinegar or the “brett” — the sweaty, earthy smell of bad yeast.
If you don’t notice any bad smells, you should notice a fruity smell, because, you know, grapes. Other scents you might pick up: whites like Gewurztraminers have floral scents. Sauvignon Blancs and Rhone redsÂ might smell grassy. You might pick up on wine barrel scents like vanilla, toast or smoke.
Time for Tasting
Taking a small sip and sucking on the wine aerates it so you can get the flavor. This is when you find out if the wine is balanced — the flavors won’t be too much of anything — not too sweet, salty or bitter.
Determine the complexity of the wine. IfÂ you taste something right away, such asÂ anÂ unmistakableÂ vanilla taste, you don’t have a complex wine.Â But, if the taste of the wine seems to changeÂ the more youÂ taste it, you’ve got a complex wine.
AÂ good wine is detected on its finish, or aftertaste.Â If you can still taste it in your mouth minutes later, you’ve got a good wine. The longer the finish, the better the wine.
What’s Your Palate?
So, areÂ you theÂ dry wineÂ type, or do you prefer something sweet?Â The dryness or sweetness of the wineÂ is determined by how much sugar is in the wine.Â A dry wine is less sweet.Â But, don’t confuse fruitiness with sweetness — a dry wine can be fruity. You’ll notice the sweetness or dryness on the finish.
Another thing to notice: the “mouthfeel” or body tells you the levelÂ of alcohol in the wine. More alcohol in the wine has a fuller body. You can think of it like low-fatÂ and high-fat foods. Light-bodiedÂ is the low fat and full-bodied, is the full fat food.
Now that you know how the experts do it, get ready to taste and choose your very own wine.
Our featured wine of the month is the silver medalÂ award-winning Cayuga-Traminette. It’s also on sale all September, buy one, get one half-off!
TheseÂ wines are winners! We just won three silvers and a bronze inÂ the 2013 New York State Fair Commercial Wine Competition.
Our Cayuga-Traminette got the Silver; our delicious Diamond, Mon Cheri won Silver; the ever-popular Sweet Spot got a Silver medal; and our Traminette got the Bronze.
Robert T. Hodgson, who analyzes the reliability of Gold medals awarded at 13 California Wine Fairs. â€œAn analysis of over 4000 wines entered in 13 U.S. wine competitions shows little concordance among the venues in awarding Gold medals. Of the 2,440 wines entered in more than three competitions, 47 percent received Gold medals, but 84 percent of these same wines also received no award in another competition. Thus, many wines that are viewed as extraordinarily good at some competitions are viewed as below average at others. An analysis of the number of Gold medals received in multiple competitions indicates that the probability of winning a Gold medal at one competition is stochastically independent of the probability of receiving a Gold at another competition, indicating that winning a Gold medal is greatly influenced by chance alone. â€
I know from personal experience that a majority of judges may recommend a gold medal on a particular wine, but not all of them. One judge may not even think that wine the others thought was worth a gold is worth ANY medal. It’s very subjective, depending on the Judges experience or personal feelings about a certain wine. We try to be objective, but it’s doesn’t always work.