Mastering the Art of Wine Tasting Notes
A Guide to Describing Flavours, Structure, and Finish
Wine tasting is more than just enjoying a glass of wine—it’s about understanding, analysing, and articulating what makes that wine unique. Writing wine tasting notes is a key skill for anyone studying wine, whether you’re a beginner or a seasoned enthusiast. This guide will help you become proficient in describing wine flavours, identifying key components like tannin, acidity, and body, and recognising the wine’s finish.
By the end of this blog, you’ll have the tools to write clear, structured, and insightful wine tasting notes that reflect the nuances of the wine in your glass.
Identifying Wine Flavours: Primary, Secondary, and Tertiary
Primary Flavours
These are the flavours directly derived from the grape itself and are most prominent in young wines. They typically include fruit, floral, and herbal notes. For example, a Sauvignon Blanc may exhibit primary flavours of lime, green apple, and gooseberry, while a Syrah might showcase blackcurrant, blackberry, and violet.
Secondary Flavours
These develop during the winemaking process, particularly through fermentation. These can include notes like yeast (bread, biscuit), dairy (butter, cream), or even subtle hints of oak if the wine has undergone malolactic fermentation or has been aged in oak barrels.
Tertiary Flavours
These emerge as a wine ages, whether in the bottle or barrel. Tertiary aromas often include nutty, earthy, as well as more complex flavours like leather, tobacco, or dried fruit. For instance, a well-aged Bordeaux might have tertiary notes of leather, or dried fig.
When writing tasting notes, be sure to specify which of these flavours you’re identifying. For instance, “This wine opens with primary flavours of black cherry and plum, followed by secondary notes of vanilla and smoke, with tertiary hints of tobacco and leather emerging on the finish.”
Describing Tannin, Acidity, and Body
Beyond flavours, understanding a wine’s structure—tannin, acidity, and body—is crucial for effective tasting notes.
Tannin
Tannins are compounds derived from grape skins, seeds, and stems, giving red wines their structure and astringency. Tannins can feel drying or grippy on your palate. When describing tannins, you might note whether they are “smooth and well-integrated” or “firm and gripping.” Wines like Cabernet Sauvignon or Nebbiolo tend to have high tannins, while Pinot Noir and Gamay are known for lighter, softer tannins.
Acidity
Acidity provides freshness and vibrancy to a wine, balancing its flavours. High-acid wines feel crisp and refreshing, like many Rieslings or Sauvignon Blancs, while low-acid wines may feel rounder or softer, such as many Chardonnays. Describing acidity involves noting its intensity: “bracing acidity” indicates a very crisp, sharp wine, while “mellow acidity” suggests a softer, more subdued profile.
Body
Body refers to the weight and mouthfeel of the wine, often described as light, medium, or full-bodied. Body can be influenced by factors like alcohol, sugar, and the grape variety. A wine’s body is a key indicator of its style: for example, a full-bodied wine like a California Zinfandel will feel rich and dense, while a light-bodied wine like a Loire Valley Muscadet will feel much lighter on the palate.
Describing the Finish
The finish of a wine refers to how long its flavours and sensations linger on your palate after swallowing. A long, complex finish is often seen as a sign of quality. When writing tasting notes, it’s important to describe both the length and nature of the finish. Is it short and sharp, or long and lingering? Are the final impressions fruity, earthy, or something else entirely?
For example: “The wine finishes with a long, lingering note of dark cherry and a touch of smoky oak.”
What Not to Say vs. How to Describe Effectively
Many beginners fall into the trap of writing tasting notes that are too vague or simplistic. Here’s how to avoid that by focusing on more specific descriptions:
- Avoid overly vague language: Saying “This wine is fruity” doesn’t provide enough detail. Instead, aim to identify specific fruits (e.g., cherry, apple, peach) and whether they’re ripe, dried, or tart.
- Focus on balance: Rather than saying “I like this wine,” consider what makes the wine enjoyable or unbalanced. Is it the balance of fruit and acidity? The smoothness of the tannins? Try to describe the interaction of the wine’s components.
Example of an Unclear Note:
“This wine is red and tastes fruity. I liked it.”
This note is too broad and doesn't offer enough insight into the wine’s characteristics.
Example of a Clear, Descriptive Note:
“This Rioja displays ripe cherry and raspberry aromas, alongside hints of vanilla from oak ageing. The palate is medium-bodied, with firm but well-integrated tannins and a refreshing acidity. The finish is long, with lingering notes of red fruit and a touch of spice.”
This description provides a well-rounded view of the wine’s flavours, structure, and finish.
The Importance of Clarity in Tasting Notes
Learning to write clear, detailed wine tasting notes takes practice, but it’s a valuable skill for anyone studying or enjoying wine. Focus on identifying the wine’s primary, secondary, and tertiary flavours, as well as its tannin, acidity, body, and finish.
Rather than offering vague or overly simplistic notes, aim to provide specific and structured descriptions that give the reader a full understanding of the wine’s characteristics. As you practise, your ability to articulate what you taste will become more refined.
Take Your Skills to the Next Level
If you’re ready to deepen your understanding of wine and improve your tasting skills, Join our WSET Level 1 Award in Wines and master the art of wine tasting! Gain confidence, enhance your palate, and start writing expert-level tasting notes today. Enroll now and begin your journey!