How Tasting Wine Differs From Tasting Spirits - Part 1.

Understanding the main difference between wine and spirits is crucial. Wines are made from fermented fruits and are usually aged in oak for a short period. Spirits, however, are made from various fermented organic materials rich in sugar, distilled, and often aged for decades.

Wines typically have an alcohol content ranging from 11% to about 14% abv, which is considered high. If they are fortified wines, then it could go a little over 18% abv. Most countries require spirits to be bottled at a minimum of 40% abv. This alone has a significant impact on how we taste wine and spirits.

To fully experience the flavors and aromas of high abv spirits, it is recommended to add a few drops of room temperature spring water. This helps to lower the alcohol content and release the aromas and flavors. I would recommend using water when tasting spirits of 50 abv or higher, or very young spirits that need to open up. Avoid using ice, as it dilutes the spirit and numbs your palate, encapsulating the flavor and aromas.

Wine does not require water, but depending on the type of wine, it is recommended to decant or let it breathe before tasting or drinking. It is fascinating to observe the evolution of these beverages as they sit in the glass and open up.

On this occasion, we will focus on what to look for when tasting wine.

Wine experts recommend taking a systematic approach to identify the wine's characteristics and determine its quality.

This starts by examining the appearance, as the intensity and color can provide valuable information. White wines get darker as they age, while reds get lighter and more garnet, which means more time in oak or more interaction with oxygen, causing the color to change.

Note: Legs in wine are a sign of its alcohol content.

Next, nosing is the most important step in wine tasting, as between 80 and 95 percent of what we taste comes from our sense of smell.

Give your wine a swirl to help it open up, then smell, looking for any faults to make sure it is not corked. Look for at least three fruit characteristics, such as citrus, tropical fruits, or stone fruits, and identify their specific qualities. For example, is the citrus aroma from the peel or zest? Are the stone fruits baked or ripe? Then, identify non-fruit characteristics such as flowers, herbs, stones, and soil. Finally, look for characteristics that result from oak treatment, such as butter, smoke, and coconut.

Third, let's taste it! Does the palate match the aroma? Confirm the smells. Identify the structure with low, medium and high or full, at least you are measuring the sweetness. Look for acidity, such as the sour or bright note found in lemon or vinegar. Pay attention to the alcohol content. Does it burn or goes down easily. When discussing body, consider milk types: whole, 2%, and skim. How does it feel in the palate? Is it rich, medium or light? Next, let's consider the tannin structure. Tannins come from the stems, skin, and seeds of the grapes, and they determine how dry your palate feels. Additionally, it's important to note that most wines are dry and have no sugar, but sometimes we confuse fruity flavors with sweetness.

Finally, we must analyze the quality of the wine, looking at the balance, finish and complexity to determine if the wine is poor, acceptable, good, very good or outstanding.

Make sure to take notes and ultimately enjoy the experience!