Wine Flavours

The flavours of red and white wines differ from each other, with white wine having citrus, stone fruit, apples and melon. The taste of red wine reminds one of soft red berries like blackberries and black currents, cherries, and also of plums. Both red and white may also have hints of other flavours such as caramel, bread, honey and nuts.

While flavours are important, texture will also play a role in the enjoyment of a wine. The palate perceives wine texture in four different ways; astringency, body, temperature and CO2 bubbles.

The tannin content of the wine causes astringency and makes the whole mouth experience a dry, gripping sensation. Body refers to the feel of wine in the mouth and is due to the alcoholic weight and the consistency of the wine. A wine with limited alcoholic content and not much flavour will feel watery.

Temperature is an important element of wine tasting. If the wine is not served at its optimum temperature, the whole bouquet can be spoiled. There are different temperature guidelines for different wines, which should be adhered to for the best taste.

Finally, the bubbles of carbon dioxide add to the texture of wines. Even still wines should leave a slight prickle on the tongue that denotes the presence of CO2. All these sensations added together become what is described as a satiny or silky or velvety 'feel' in wines.

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