Wine is a complex beverage! Unlocking the Secrets of Your Glass: A Beginner’s Guide to Savoring the Unique Flavors and Aromas of Wine.

A little bit of knowledge and practice will help you identify the wide range of flavors and aromas of wines. Learning to identify wine characteristics will enable you to develop your palate and find the wine that is meant for you. Follow these tips to become a wine connoisseur:

Sweetness

The sweetness of wine refers to the level of residual sugar left in the wine after its creation. Sweet wines have a higher level of residual sugar, while in dry wines, all the sugars have been fermented into alcohol. A wine that is “bone dry” has zero residual sugar.

When it comes to Silk Road Wines, our semi-sweet wines from the Alazni Valley and Kindzmarauli Village have approximately 35 grams of sugar per liter, while a “sweet” wine has upwards of 70 g/L. Additionally, the process for achieving the desired sweetness level in our Kindzmarauli wine is unique. During the final stages of fermentation, the temperature is lowered, which prevents some of the sugars from converting into alcohol. The result is a sweet start, but a dry finish.

The sweetness level is something we experience immediately upon taste, making it one of the most basic characteristics of wine. Our perception of sweetness starts at the tip of our tongue, and a slight tingling sensation is a good indicator of sweetness. You may also have a slight oily sensation in the middle of your tongue. Moreover, sweet wines have a higher viscosity, which means you will see tear drops glide down the sides of your glass in a slow manner, leaving “legs”.

Acidity

Don’t confuse acidity with a high concentration of alcohol. Wine’s acidity gives it sharpness or sourness – high acidity wines are often tart and zesty and may have a lighter weight as they come across as “spritzy”. Most acid in wine comes from grapes grown in cooler vintages, because cooler temperatures slow down the ripening process of the grapes. As a result, the grapes are harvested with higher levels of natural acidity, which is an essential component in creating a balanced and flavorful wine.
When you take a sip, you should experience a tingling sensation on the front and sides of your tongue, which may feel gravelly if you rub it along the roof of your mouth. Wines with high acidity are often described as crisp, lively, or tangy, and they pair well with a wide range of foods. The acidity can help to cut through rich or fatty dishes, making them more refreshing and enjoyable. So, if you’re looking for a wine that will wake up your taste buds and leave your mouth feeling invigorated, seek out wines with high acidity.

Tannin

As tannin has a drying effect on the mouth, people often label wines high in tannin as dry wines. Tannin is astringent and exists inside a grape’s skin, seed, and stem. It is the presence of phenolic compounds that add bitterness to a wine. Tannin also adds balance and structure and helps wine last longer. Many researchers confirm that the tannin in red wine is good for your health, too.

Tannins trigger the receptors on the front inside of your mouth and along the side of your tongue, leaving a lingering bitter feeling. Tannins are typically most noticeable in red wines, as white wines are conventionally fermented without grape skins (note: many of our Georgian white wines are enhanced by contact with the grape skins during the fermentation process). Tannins can also be absorbed from oak barrels. If you want to know how tannin tastes, place a tea bag on your tongue and keep it there for about 5 seconds.

Tannin has an important role in winemaking, especially when it concerns food pairings, because tannin acts as a palate cleanser that allows you to continuously taste high-intensity food such that each bite feels new. The special purpose of tannin in wine is most appreciated when enjoying foods like:

• Red meats: Steak, lamb, venison, and other red meats are classic pairings for high-tannin wines. The tannins in the wine help to cut through the richness of the meat and create a harmonious flavor balance.
• Game birds: Pheasant, duck, and other game birds have a rich, savory flavor that pairs well with the bold flavors of high-tannin wines.
• Strong cheeses: Aged cheddar, gouda, and other strong cheeses can stand up to the intense flavors of high-tannin wines.
• Dark chocolate: The bitterness of dark chocolate can complement the astringency of tannins in red wine, creating a luxurious and indulgent pairing.
• Barbecue: Smoked meats and barbecue sauces can pair well with high-tannin wines, especially those with spicy or smoky notes.

Of specific interest is the delicious presence of tannin in Qvevri wines, which provides the wine special desirability.

Alcohol

One of the key characteristics of wine is alcohol. It is created by putting the fruit through a process called fermentation. The time taken to ferment plays a key role in the final alcohol percentage. Besides contributing to the wine’s texture and viscosity, the alcohol carries the wine’s scent from its surface to your nose. The average wine contains around 11-13% alcohol by volume (ABV). Grapes that were allowed to ripen later into the season or that were grown in warmer climates will have higher sugar contents, which will result in higher alcohol in the final product.

It is almost universally agreed, however, that we can all sense alcohol towards the backs of our mouths and in our throats as a warming sensation.

Body

Finally, let’s talk about body. The four factors – sweetness, acidity, tannin, and alcohol – make up the wine’s body. Light-bodied wines generally have more acidity, less alcohol, tannin, and sweetness, and they pair well with lighter dishes. Full-bodied wines are less acidic, higher in alcohol, more tannic, and sweeter. They pair well with richer dishes.

As a rough rule of thumb, if the wine’s taste lasts longer in your mouth – say 30-40 seconds – it is full-bodied.