Tasting Components (Lesson 1 of 4)

I think it’s time we get back to basics. Before this blog goes too far, we should all start on the same page, right? Along with some other wine basics, I think it’s important to discuss tasting components. We all need to understand the four basic components of what we’re sensing (tasting) when we drink wine. Now don’t worry…I’m not going to get scientific on you. I said basics, didn’t I?

Your tongue senses four basic tastes: salt, sugar, acid and bitter. You can think of bitter in the wine world as “tannin.” That’s for another day though. Today we’re going to start nice and easy.

Photo credit: http://media.photobucket.com/image/salt/Guppy051708/Salt.jpg?o=2

Lesson 1: Salt. If you just thought to yourself, “Salt?! In wine?! Ew!” then you are right on point. There IS no salt in wine! There better not be, anyway.

Boom! That’s it. See? Wine tasting is a lot easier than it looks. We’ll get into the other three forms of taste throughout this blog, so keep an eye out. Until then, start paying attention to what you’re tasting and where you sense that on your tongue. Begin expanding that palate and you’ll soon start noticing many more (salt-free) subtleties in your glass.

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