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STEPS OF WINE TASTING

Steps Of Wine Tasting

When we do a wine tasting we follow some steps and we use 3 of 5 senses. We use the sense of seing, the sense of smelling and at the end the sense of tasting. So the steps of a right wine tasting are:

First Step of Wine Tasting: Look

Check out the color, opacity, and viscosity (wine legs). You don’t really need to spend more than 5 seconds on this step. A lot of clues about a wine are buried in its appearance, but unless you’re tasting blind, most of the answers that those clues provide will be found on the bottle (i.e. the vintage, ABV and grape variety).

Second Step of Wine Tasting: Smell

Wine Tasting

 

Identify aromas through orthonasal olfaction.

Divide the nose of a wine into three primary categories:

  • Primary Aromasare grape-derivative and include fruits, herbs, and floral notes.
  • Secondary Aromascome from winemaking practices. The most common aromas are yeast-derivative and are most easy to spot in white wines: cheese rind, nut husk (almond, peanut), or stale beer.
  • Tertiary Aromascome from aging, usually in bottle, or possibly in oak. These aromas are mostly savory: roasted nuts, baking spices, vanilla, autumn leaves, old tobacco, cured leather, cedar, and even coconut.

Third Step of Wine Tasting: Taste

Wine Tasting

  • Taste:Our tongues can detect salty, sour, sweet, or bitter. All wines are going to have some sour, because grapes all inherently have some acid. This varies with climate and grape type. Some varieties are known for their bitterness (i.e. Pinot Grigio), and it manifests as a sort of light, pleasant tonic-water-type flavor. Some white table wines have a small portion of their grape sugars retained, and this adds natural sweetness. You can’t ever smell sweetness though, since only your tongue can detect it. Lastly, very few wines have a salty quality, but in some rare instances salty reds and whites exist.
  • Texture: Your tongue can “touch” the wine and perceive its texture. Texture in wine is related to a few factors, but an increase in texture is almost always happens in a higher-alcohol, riper wine. Ethanol gives a wine texture because we perceive it as “richer” than water. We also can detect tannin with our tongue, which are that sand-paper or tongue-depressor drying sensation in red wines.
  • Length:The taste of wine is also time-based, there is a beginning, middle (mid-palate) and end (finish). Ask yourself, how it takes until the wine isn’t with you anymore?

Think

Wine Tasting

https://winefolly.com/

 

  • Did the wine taste balanced or out of balance (i.e. too acidic, too alcoholic, too tannic)?
  • Did you like the wine?
  • Was this wine unique or unmemorable?
  • Were there any characteristics that shined through and impressed you?

 

OinoxoosSTEPS OF WINE TASTING
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Rose Wines.. La vie est rose!

Rose wine for all day!!!!

Rose wines is not fashion…

We will start by saying a phrase that Coco Channel had said “Fashion come and go, but style lasts forever”, in order to emphasize that the new tendency for rosé wines has come to stay for a lot of years.

A few years ago the rosé wines were on the sidelines. This feeling is now overcome. The stereotypes that we had in mind for the quality have changed. Now the rosé wine fascinates us with their color, their body and the gastronomic combinations that they can match.

The range of rosé shades is playful and impressive: we have a wine world full of different colors from bright pink (rose, cherry) to “onion” pink and saumon.

 

Common myths about so misunderstood wine are that rosé are intended exclusively for consumption by the female sex because they are related to their color, as well as , that they are mostly semi-dry. Others believe they come from blending white and red wines. Apparently both of these are huge myths.

Rose wines come from red grape varieties and more often than reddish, such as Pinot Grigio. Given that colour of the grape are found in skin of the grape rather than the wine juice, the rosé process starts with a red wine protocol and continues with a white protocol.

Another reason, which has greatly contributed to their development as well, is their exceptional adaptability to different styles of food. Ideally suited to seafood and light lean meats, as well as ideal combinations for Chinese and Asian cuisine. However, you can enjoy them without food, because most of them are fresh and easy drinking and can be an excellent choice for all hours of the day.

So, to be initiated into the magical world of rosé, you can come to our place, and taste different type of rosé wine from the Cretan varieties.

OinoxoosRose Wines.. La vie est rose!
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WHAT ABOUT DIVA?

What about Diva??????????? Let’s talk about her!!!!!

  • Do you know which is the unique certificated variety of Rethymno?
  • Do you know which variety has characterized as Cretan Diva?
  • Do you want to learn more about this variety?

You can see and learn more about it, to this amazing interview at this link:

https://www.youtube.com/watch?v=1kVyIcAdY9k

Mr. Andrew Jeffords visited Crete on February 2016 on a fam trip about the Cretan terroir and the indigenous varieties of Crete. In this video he talks about the white grape variety Vidiano. to wine journalist, Nico Manessis.

If you want to learn for all Cretan Varieties, you can come to our place, at Oinoxoos House, and have a wine tasting to all of them, or you can choose which of them you want to taste. To our place you have the chance to taste this fantastic variety, Vidiano,
and create your own point of view if it is indeed the Cretan Diva!!

OinoxoosWHAT ABOUT DIVA?
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Mantilari

Mantilari,

is a cretan red wine variety that you can taste and learn about it in the wine tasting of Oinoxoos House in Rethymno Crete.

Mantilari is the king of the local red varieties of the island. Its wildness and power make it special. Because of its good acidity, it gives wines very dry and full.

The heart of Mandilaria beats in the Aegean Sea and in Crete. It is not a coincidence that there, it is involved in the production of PDO Peza and PDO Archanes red wines. In the windswept and sun-kissed vineyards of these islands. Mandilaria – usually goblet shaped, acquires extraordinary characteristics: deep dark color, overripe fruit aromas, fleshy aromas (such as leather) and medium body, with unrestrained, robust tannins.

With hard work in the vineyard and in the winery, but also by blending with other varieties -as white Monemvassia in Paros or soft red Kotsifali in Crete- many noteworthy winemakers are trying to tame the generally rampant nature of Mandilaria.

However, a few years in the bottle is probably the best way to find ourselves in front of a “European” wine, which through its taste brings in mind its wonderful place of origin.

By its imposing personality, the unique Mandilaria variety leaves an indelible imprint in Greek wines, which sometimes is deeper and sometimes subtle, but always revealing the identity of the terroir. Given also its multi-faceted character, any daring wine lover who wants to broaden his palette of aromas and tastes, will find a reason to fill his glass with Mandilaria.

OinoxoosMantilari
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