Describe Wine Your Way

I got to witness my friend have a moment of realization that not only could she distinguish the texture and body between two wines, but that she could describe what she was experiencing using words that made sense to her.

She described the body of the Txakolina wine as being “light like vegetable broth”. Where as she found the body of the Chardonnay to be more like “a soup with collagen”. These are the mouth feel and body of the two wines we drank.

I have never thought to describe wine this way nor have I heard any wine professionals use these descriptions. And yet it made perfect sense to me.

Most of us wine professionals at one point or another have described the body of wine by comparing it to milk: skim, whole, cream, etc. As someone who has consumed milk, I can also understand this way of talking about wine. But what about you? Maybe you don’t consume milk or have had options of different milk fat percentages? Could we find other descriptors that equally resonate with you? Yes, yes we can.

Let me share this video of my friend describing wine in her own words.

My role in this interaction was: (1) encourage my friend to continue searching for words to associate with her experiences as she tasted the wines; (2) validate what she was experiencing regardless of what title and certification I hold as a wine professional. Sensory memories and experiences are the core of each person’s wine language; and (3) assist in defining her palate by providing relatable descriptors that she could later use to request wines in restaurants or wine shops (e.g., crisp instead of “tight”, full or voluminous instead of “flat”) 

Seeing my friend gain more confidence in her wine language and feel empowered, is precisely the experience I hope to facilitate for you.