Wine tasting is more complex than the simple "swirl and sniff" and distinguishing between a Merlot and a Shiraz is not always that easy. Grape varietals have characteristics that change according to the soil they were grown in, how they were matured, the region they came from and even the weather. While this may sound daunting, wine tasting need not be intimidating but rather a journey of discovery. With a little help from Hazendal Wine Estate, you can easily build your wine tasting confidence and know your Merlots from your Shiraz's and impress a few people along the way.

WINE TASTING VARIETALS

While each Merlot or Sauvignon Blanc is unique to its own wine estate, every type of wine does have some common characteristics and flavours that can give you a head start. Knowing which flavours are usually found in a particular wine can give you the confidence to lead a wine discussion. Knowing the effects of everything from maturation to oxidation can also help you become a confident wine tasting expert.

RED WINE VARIETAL CHARACTERS

Cabernet Sauvignon - this type of wine is often used in wine blends thanks to its consistency and great depth of flavour. Its classic flavours include currant, plum, black cherry and spice and can also be marked by herb, olive, mint, tobacco and cedar tones. Greatly affected by temperature, if grown in cooler areas this wine can have pronounced vegetal, bell pepper, oregano and tar characteristics.

Shiraz - this wine is also known as Syrah and is a popular type around the world. Shiraz wines are rich and complex and feature varietal characters of black olive, white pepper, black pepper, spice, raspberry, redcurrant, cherry, mulberry, blackberry, plum, menthol, eucalyptus, aniseed, licorice, salami, earthy, chocolate, leather, soy and tar.

Merlot - this is typically a very light and simple wine and is thus a favourite amongst new red wine drinkers. Often blended, Merlot also has distinct flavours when it stands alone with black olive, sage, mint, strawberry, raspberry, cherry, mulberry, bramble, blackberry, blackcurrant, plum, violets and tobacco being amongst the most prominent.

What about Pinotage? Pinot Noir?

Peruse the list of Hazendal Red Wines for more.

 

WHITE WINE VARIETAL CHARACTERS

Chardonnay - This is known as the king of the white wines and if made properly, offers bold fruit flavours of green apple, grapefruit, citrus, lime, melon, pear and peach. These intense flavours are complemented by the addition of subtle honey, hazelnut, chestnut and tobacco characteristics.

Sauvignon Blanc - This crisp and refreshing wine is the first choice of many white wine drinkers and often has pungent grassy, vegetal and herbaceous flavours. Its perfumed and fruity style can be identified through strong boxwood, tomato bush, blackcurrant bud, elderflower, nettle, asparagus, artichoke, capsicum, gooseberry, green apple, grapefruit, citrus, melon, mango, tropical fruit, mineral, flint and gunpowder flavours.

Chenin Blanc - also known as Steen, this is South Africa's most popular and widely-planted grape variety and acts as the ideal base for a wine blend. This pleasant wine has subtle melon, peach, spice and citrus notes and ranges from very dry to extra sweet.

View the range of Hazendal White Wines.

 

EFFECTS OF WINEMAKING AND MATURATION

Oak Maturation - This means that the wine is left to mature in large oak barrels and can result in a variety of flavours and aromas. The most common flavours are coffee grounds, chocolate, vanilla and mocha, while  pine, sawdust, raw wood, citrus, coconut, cedar, pencil shavings, sandalwood and cigar box can also often be detected.

Aged White Wines - During a wine tasting, the wines that have a toast, biscuit, honey, toffee, caramel, lanolin, quince, fig, raisin or nutty flavour can usually be safely labeled as aged.

Aged Red Wines - These wines reveal themselves through their leather, savoury, earthy, ink, tar, chocolate, coffee, cigar box, nutty, fungal and grilled meat flavours.

EFFECTS OF COMMON WINE FAULTS

Oxidation - Wines that have been over exposed to the air have aldehyde, sherry, bruised apple, peanut, nutty, wet paper, beer towel and dull flavours.

Volatile Acidity - During a wine tasting, avoid those vintages with a nail polish remover, model glue, vinegar or acetic flavour.

Sulfide - This is very common and has very distinctive flavours of boiled eggs, garlic, onion, cabbage, rubber, cooked corn and even dirty socks.

Cork Taint - when a wine is corked, it will have a musty, mouldy, wet hessian, dank cellar and old books smell and taste to it.

Confused by any of these terms? To find out what exactly "corked" wine is, visit the Hazendal Wine Dictionary.