Evaluating the Smell of Wine

Now that you know what the color of wine indicates, the next step is to understand how to smell wine and what those smells indicate. Smelling wine (particularly the first impression) is used to determine if there are flaws in the wine and whether the wine should be evaluated further. Of importance is that every person perceives smells differently and that many people have "blind spots" when it comes to scent. A great way to enhance your sense of smell is to crush different types of herbs, spices, and fruits into wine glasses and memorize what each one smells like.

1. Take a quick sniff of the wine. Is the smell pleasant? Here are some common (there are many more) unpleasant smells in wine and what they indicate:

o    Burning Match Aromas:

§  An indication of excessive sulfur dioxide

§  Sulfur dioxide is often used in vineyards to protect from mildew and mold

o    Dirty Socks Aromas:

§  Commonly due to bacterial contamination of the wine or unclean barrels (yet there are many other causes)

o    Moldy Aromas:

§  Often caused by bacterial spoilage, moldy grapes, or unclean barrels

o    Nail Polish Remover Aromas:

§  A sign of ethyl acetate, which occurs when acetic acid (common in wine) combines with ethanol (the most common type of alcohol in wine)

o    Wet Cardboard Aromas:

§  A sign that the wine is corked, meaning that the cork, and thus the wine, have been chemically contaminated

*These bad smells will not cause you any harm. Actually, some wine drinkers find small amounts of these smells pleasing. However, if it smells bad to you and you can't drink the wine, return it to the store you bought it from or, if in a restaurant, ask the sommelier for a new bottle. 

2. Now, swirl the glass of wine vigorously (I always swirl 10 times for consistency).The best way to do this is to put the wine on a flat surface, hold the glass from the stem, and rapidly move it as if you were drawing small circles. Tilt the glass towards you on an angle. Put your nose as close to the surface of the wine as possible (don't worry if you get wine on your nose...it happens). Start smelling at the bottom of the glass and work your way towards the top.

• The smells that you get at the bottom of the glass are called the aromas of the wine. These smells include fruit and the type of land that the vines are planted in.
• Examples of smells:
• Fruit
• Floral
• Chemical
• Spicy
• Earthy
• Woody
• The smells that you get at the top of the glass are called the bouquet of the wine. These smells indicate the fermentation techniques used as well as the type of storage used.
• If the smell does not change from bottom to top, the wine has been aged in stainless steel.
• Yeasty/bread dough smell:
• The wine has gone through a process known as Sur Lie (Lee's Treatment) in which the wine is rested on the dead yeast (the yeast that converted the juice into alcohol) for 3 months to 2 years.
• This process increases the body and viscosity of the wine.
• Buttery cream smell:
• The wine has gone through a process known as Malolactic Fermentation which is triggered by bacteria that converts the malic acid (which is tart and has an apple scent) in the wine into lactic acid (buttery cream scent).
• Almost every red wine goes through this process
• This process increases the body and viscosity of the wine but is much more expensive than a Sur Lie treatment.
• Scents of oak:
• The main types of oak that are used in wine-making are American and French oak. However, other types of oak are used (such as South African, Slavinian, and Hungarian) yet they are less common.
• American Oak:
• Dill, light vanilla, vegetables
• Generally more pronounced
• French Oak:
• Vanilla, butterscotch
• Generally less pronounced
• Additionally, if the oak is charred, it is common to get smoky scents in the wine, which often makes the wine more complex. 

Basic Information About the Color of Wine

What does the color of wine indicate?

The color of wine indicates many things, such as age, body, and indication of possible flaws. Here are the steps you should take with each glass of wine if you want to analyze the color:

1. Pour approximately one ounce of wine into the glass and look straight down to view the wine. Look and see how clear the wine is. The ideal glass of wine is clear and reflects light. 
2. Hold the glass by the stem and tilt the glass away from you so that the wine forms a "tongue" in the glass:

Color in White Wine

• Oaking adds canary yellow overtones to wine
• Fruit intensity often adds straw yellow overtones
• Oxidation also adds increased color concentration towards brown
• When white wine gets older it gets darker in hue

Color in Red Wine

• As red wine ages the color shifts to more orange hues
• The following picture gives common characteristics. Thus, there are often variations with color. Use this chart only as a guideline.

United States, Stephen and Walker, California, Portentous, 2004, 20%

This is certainly a delicious port style wine. Made from 65% Tinta Cao, 32% Touriga Nacional, and 3% Mourvedre, Stephen and Walker's Portentous is delicious. The wine has a luscious purple color with a addicting nose of blackberry jam, chocolate, vanilla, and cinnamon. On the palate the wine is sweet (characteristic of a dessert wine), smooth, and well rounded. The in-mouth flavors are pleasant with dried plums, figs, and cooked berries standing out. Pair this wine with rich chocolate desserts and you will experience perfection.

Price: $60

What is Port?

• Port is from Portugal, Spain and is one of the most delicious and rich dessert wines available. Traditionally, "red" Port comes in three styles: Ruby, Tawny, and Vintage. Both Ruby and Tawny have been oaked, fortified, fined, and oxidized. Because of the oxidization, both Ruby and Tawny ports can remain open for up to four months (unlike traditional wine which must be consumed in approximately two days once opened). Vintage Port, however, is not oxidized and thus must be consumed in a timely manner (2 days).
• Traditionally, Port can be made out of 80 different grapes.
• Broad attributes:
• Ruby Port
• Common flavors: plum, cherry, cooked berries
• Common color: Maroon 
• Food pairing: milk chocolate
• Tawny Port
• Common flavors: caramel, butterscotch 
• Common color: Amber
• Food pairing: custards, cigars
• Vintage Port
• Common flavors: fresh fruit (dark fruits)
• Common color: Ruby
• Food pairing: big cheeses (such as Stilton)
• There is also White Port, which is often served over ice.

United States, Seghesio, California - Russian River Valley, Arneis, 2009, 13.2%

Seghesio Family Vineyards is mostly known for their production of high quality and spectacular Zinfandels. However, Seghesio also makes some fabulous wines that are not as largely distributed. One of these wines is the 2009 Arneis.  With a clear, straw green color, the Seghesio Arneis has a pleasant nose with hints of fresh grass, citrus, and vanilla.  On the palate the wine is light bodied and expresses notes of buttercups and sunflower seeds. Pair this wine with fresh oysters or any simply prepared seafood dish. Priced at around $20, I consider this wine a summer must. 

What is Arneis?

Arneis is a white grape originating from northern Italy (specifically the Piedmont region). For many centuries the Arneis grape was used to soften the tannins of the Nebbiolo grape in the Barolo region. Thus, Arneis is often referred to as "Barolo Bianco".