^{Photo by Robert Hubner}

Winter 2005-06

Who better to give tips on wine tasting, than WSU's own original wine maker and tasting expert and Supreme Knight of the Vine, Chas Nagel? Here is his advice.

Trust your palate.

Ultimately it doesn't matter what a judge or reviewer says, it comes down to what the wine does for you. You might be surprised to learn Walt Clore, WSU's well-known wine-grape researcher, wasn't much of a wine drinker. When he did indulge, it was usually a Grenache mixed with 7-Up. Come to think of it, he probably invented the first wine-cooler.

If you're new to wine,

and you find the deep dark reds daunting, start with a fresh, fruity, slightly sweet wine like a rosé. Eventually your palate will mature, and you will crave more complex and more flavorful wines.

Bottle age

is very important in some wines, but it's a real trick knowing that a wine you're tasting now will be better a few years down the line. Most wines are made with the idea that they'll be consumed within a year or two of purchase. Most reds tend to go downhill after that. But if you must buy to store, look for reds with deep color, high fruit character, and high tannins. They're going to last much longer.

Vintage years

are years when the overall grape quality is better. There are two great ones: 1974 was ideal for cabernets from California, and 1983 in Washington produced smaller berries with a lot of flavor and color.

In general, when you're trying wines, look for color.

A browning component in whites means they've oxidized, which will mar the flavor. In reds, a deep coloration is good. Hold your wine up to the light and examine it for clarity.

Smell.

Look for a floral character in Riesling, muscatel, Gewürztraminer, and to a lesser degree in chardonnay. Sauvignon Blanc's major flavorants are pyrazines, which give the effect of bell pepper or potato. Too much of this can be objectionable, which is one reason why Sauvignon Blanc is blended with a more neutral Semillon. In red wines one can expect many different flavors. Fruitiness manifests itself in cherry, blackberry, and raspberry scents, but also look for cigar, cedar, and vanilla. And be alert for off-aromas like vinegar, rotten egg, or a sherry-like odor, signs of poor winemaking and oxidation.

Now taste it.

Look for a balance between acid and sugar. Look for acidity. This is important, particularly in white wines. Higher acid wines tend to be fruity, lower acid offers a bigger mouth feel, less fruit. Look at the difference between Oregon and Washington chardonnays. Oregon's are lighter and fruitier, more elegant. Washington's have more mouth feeling and are more complex.

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