ine is a social beverage, and a wine tasting in your home is an easy way to make any gathering into a dynamic and memorable event. This month's column, will, I hope, give you all the information you need to taste wine. A wine tasting or a wine dinner should not be a challenge, but an experience. Even without taking a Sommelier course, with just a little effort and practice from you, a well-crafted wine will reveal complexity and layers of flavor. There are three basic senses involved in wine tasting-sight, smell, and taste-that will be touched on here.

Eyes: See the color
With the glass about 1/3 full, hold it by the stem in front of a white background. Tilt the glass at a 45 degree angle and observe the depth of color and the way the light catches it. Although we refer to most wines as red or white, wine comes in many shades, such as straw yellow, gold, amber, brick, ruby and purple.

Nose: Sniff the aroma
Next, swirl the wine in the glass. The objective in gently swirling the wine is to release the aromas by coating the inside of your glass. More surface area is thus exposed to the air, increasing evaporation, which transports aromas into the air. After a few swirls, put your nose just inside the rim where the aromas are most concentrated and take some sharp sniffs. The aromas are an important part of the wine and, as anyone who has had a cold with a stuffy nose can attest, the sense of smell is integral to tasting.

Mouth:Taste
Take a small sip of wine and hold it in your mouth- don't swallow yet. Move the wine around your mouth and feel its weight, or body. How thick, heavy or juicy does the wine seem? This is your first clue to the wine's body. Concentrate as your tongue deciphers taste and you pick up the flavors. After 30 seconds or so, you can spit the wine into a container provided for this purpose, or swallow the wine. Either way, continue to concentrate as you now taste the wine's finish; it may be brief or lingering. (Note: if you are tasting a large number of wines, spitting may be preferable, since you may otherwise end up drinking a lot more wine than you expected!)

THE LANGUAGE OF WINE

Like other specialized pursuits, wine has a language of its own. Flavor descriptors, including those we've discussed (such as body), are usually self-explanatory, but there are terms specific to wine you may encounter in conversation or reading. Here is a quick reference to some of the most common terms you will want to know for wine tasting.
Acidity
An important component in all wines, acidity can lend crispness and life to a wine; acidity levels mark the difference between a wine that is bright and refreshing and one that's soft or flabby. Aroma
The scent of a wine. White wines tend to have aromas of a pale-colored fruits, citrus, peach or melon. Red wines tend to have aromas of darker-colored fruits, such as strawberry, cherry or plum. Bouquet describes aromas gained through the aging process.
Body
Refers to the weight of a wine in your mouth. Wines are usually described as light, medium, or full bodied. Think about the difference in weight between skim milk, whole milk and half-and-half. Finish
The lasting impression of a wine, the aftertaste.
Fruity
Describes a wine with abundant or pronounced fruit flavors (often used incorrectly to describe sweet wine). Malolactic Fermentation
A chemical process that takes place after the primary fermentation. It can soften a wine's acidity and add flavor complexity; often perceived in white wines as buttery richness.
Tannin
Derived from the skins and stems of grapes as well as oak barrels, this substance balances the fruit and sweetness of a wine and gives red wine the ability to age.
Texture
The mouth/feel of a wine, especially on the finish. In red wines, the texture is determined primarily by tannins and might be described as silky, smooth or rough.

Jean L’Hereault is a certified Sommelier and a wine consultant for ABC Fine Wine & Spirits. Questions for Jean can be sent to Taste Dining & Travel or
e-mailed to finelli@tasteweb.net.