Evaluating on the Palate
When tasting wine, the palate assessment includes:
- Sweetness — perceived sugar level (dry to sweet)
- Acidity — freshness and crispness (mouth-watering sensation)
- Tannin — astringency and grip (drying sensation in red wines)
- Body — weight and viscosity
- Alcohol — warmth (sometimes a burning sensation if too high)
- Flavour intensity — how strongly flavours present themselves
- Flavour characteristics — specific taste notes (fruit, earth, spice, etc.)
Balance and Harmony
A well-balanced wine has all its structural elements — acidity, tannin, alcohol, fruit, and sweetness — in proportion. No single element should dominate. The best wines achieve a harmony where each component enhances the others.
Developing Your Palate
Tasting widely and consistently, taking notes, and tasting blind all help develop palate sensitivity. Comparing wines side by side (flights) is particularly effective for training.