Rossiters Vineyard

Wine Tasting

THE APPROACH TO TASTING
The difference in a trial of wine by the consumer and the expert, is that the former seeks for something to praise; whilst the latter seeks for a fault, a blemish or something to condemn”
(Arpad Haraszthy 1889)

A detailed knowledge of viniculture is not a prerequisite for the enjoyment of wine, though an understanding of basic principles, some experience and a fairly discerning palate are essential if wine is to be appreciated as something more than an ordinary drink.

ABILITY TO TASTE
If one can taste food, one can taste wine. Generally speaking what is good smells and tastes good; what smells "off" and has a nasty taste is bad.

FIRST PRINCIPLES
Whilst background information such as districts where the vines are grown, soil, grape varieties, wine-making are of signi? cant importance, it is by a wine’s colour, bouquet and flavour that a
wine is judged.

Tasting a wine is subjective and is based on the senses of taste and smell; what appeals to one person may not appeal to another.

TASTING
Taste Dry before Sweet; young before old; modest before ? ne. Light dry whites are better before fuller-bodied reds.

GOOD COMPANY
An exchange of views helps to strengthen an impression of a wine. We trust you will share your views with us at Rossiters.