Wine...one of Life's Greatest Pleasures...

Wine Tasting Tips

Color and smell can tell you a lot about a wine before you taste it. Start by holding your tasting glass up to the light to observe its color and its texture (or weight).

Next swirl the wine around in your tasting glass. Observe the streaks of wine (legs) as they roll down the side of the glass. The legs can help you determine the body of the wine. The swirling will also allow the aroma of the wine to be released into the air. Stick your nose down into the glass to detect the fragrances being released.

Slowly and carefully taste the wine making sure it comes in contact with each part of your tongue (the tip, the sides, the center and the back). Each part of your tongue specializes in a different taste sensation so it is important to slurp the wine around in your mouth so that each part of your tongue gets a turn to taste.

It's okay to dump wine after you have tasted it. All tasting rooms have dump buckets and if you don't see one, ask the tasting room to dump it for you.

Spit after you have tasted. Especially if you are planning to visit several wineries. That will help you keep your senses.

There are no right or wrong descriptions of how a wine tastes or smells. Everyone's palate is as unique and different as each individual.

Below is a list of some common wines and what you should expect from a quality wine:

Red Wines

Cabernet Sauvignon (Cab-er-nay So-vin-yawn)
Complex in flavors that can emerge as currants, green olives, herbs, bell peppers, or combinations of these with mint and leather. Medium to full-bodied, tannic and dry. When young, good with robust meat dishes; older Cabernets go well with roasts, steaks, and cheeses.

Merlot (Merlow)
Cherry-like aromas with hints of Cabernet's herbaceousness. Softer flavor than Cabernet Sauvignon. Medium to full bodied, dry, less tannic than Cabernet. Drinkable earlier than Cabernet, yet ages well.

Cabernet Franc (Cab-er-nay Fronc)
Full bodied, dry wine with cherry flavors and violet aromas.

Pinot Noir (Pe-no-Nwahr)
Cherry aroma with rich flavors. Less tannic with less pigment than Cabernet and Merlot, so somewhat lighter. Drinkable at two to five years of age, and will improve after that.

Chambourcin (Sham-boor-san)
Rich grape aroma and flavor. Full bodied, dry.

Norton
This native Virginia grape is dark in color and its fruity flavors may include plums and tart cherries. Norton does not have the "foxy" characteristic associated with native American grapes.

Specialty Wines

Rosé and Blush Wines
Usually blends of white wine with a small percentage of red wine, blended together to give them the blush of color. Usually light and fruity.

Cabernet Blanc (Cab-er-nay-Blonc)
Made from the Cabernet Sauvignon grape, these wines get their salmon color from the process of removing the grape skin early in the wine making process. Light bodied and dry.

Sparkling Wines
Made in the Methode Champenoise: A table wine is refermented in a heavy glass bottle to produce a wine that has a bubbly effervescence. Light bodied, can be dry to semi-sweet.

Brut (Broot)
A sparkling blend of Chardonnay and Pinot Noir. Usually dry.

Touring a Winery

Touring a winery and seeing the vineyards is a wonderful exploration in winegrowing and winemaking. Whatever your level of wine knowledge and enthusiasm, they've got an experience for you. Most wineries are open to visitors for tours and tastings at various times. Get directions, as well as daily tour and tasting information, before venturing off.