The Edinburgh Wine Club 

 Taste, January 16, 2020

Dry Riesling:
2 x Weingut Winter Riesling Trocken 2018 Rheinhessen, Germany. (Retail = £15.95 per btl)
Hand harvested, from low yielding vines, and fermented in stainless steel, this is a dry style, bottled at 12%abv, with around 6 g/l residual sugar.
Tannic Red:
2 x Proprieta Sperino Uvaggio 2015 Coste della Sessia, Piedmont, Italy. (£25.95 per btl)
Piedmontese Nebbiolo tempered slightly with 15% Vespolina and 5 % Croatina – this still displays the classic Nebbiolo high acid/high tannin that you’d expect of Barolo, but without the price tag. (BEST RED)
Red to fortify with Grappa/Vodka:
2 x Borsao Garnacha 2018 Camp de Borja, Spain. (£6.95 per btl)
Campo de Borja is probably the source of the best fruit quality/price ratio in Europe. This is simple, straight forward Grenache, with good weight, ripe, juicy raspberry fruit and a touch of spice.
Primary flavours:
1 x BlankBottle Kortpad Kaaptoe 2017 Swartland, South Africa (£18.95 per btl)
Definitely the most unusual wine in the line-up: 100% Fernao Pires (also known as Maria Gomez in its native Portugal), but with rich texture, and clearly delineated flavours of rose-water, crystallised pineapple, tangerine and white flowers (honeysuckle/citrus blossom).
1 x Susana Balbo Signature Barrel Fermented Chardonnay 2015 Uco Valley, Mendoza, Argentina (£18.95 per btl)
The oak impact here is quite subtle, with fermentation and 4 months in French oak barriques. Primary flavours are citrus (lemon) butter/cream (from malolactic fermentation in barrel) and gentle toasty notes. (BEST WHITE)
1 x I Colombi Sangiovese 2018 (£9.95 per btl)
De-classified Chianti (because the fruit is from young vines), from Castello de Quercetto, in the heart of the classic zone – this is really pure Sangiovese with archetypal black cherry, dried herbs, and subtle earthy/liquorice notes. (BEST VALUE)


    •    How to taste
    •    Understand about the different function of taste
    •    How to judge the fundamental tastes in wine
    •    Develop you palate
    •    Not a comprehensive “how to” of tasting - how to systematically judge a wine
    •    Not going into the colour of wine etc visuals
    •    Not got time to look at food and wine paring – maybe next time

What is taste? (in terms of wine wasting)

Test – apple and cinnamon


Citric - tangerine
Malic – granny smith
Tartaric – cream of tartare
Lactic – kefir drink

How to taste acid in wine.


Same wine test
1 bottle of Riesling – dry and sweetened
1 bottle of red with added sugar

2 degree of sweetness


“chemesthesis”, “somatosensation”, or “trigeminal sense

How to taste (feel) tannin in wine

Soft and hard tannins

Taste – stewed tea
Taste - apple skin

Young Bordeaux
one decanted


Alcohol heat vs spice heat in wine

What is flavour?

How to smell?

3 wines

9 smells can you guess them?

Black pepper

3 wines – can you match the smells to each wine?

Torrontes/chenin/soave – rose, peach, lemon
Shiraz/suprer tuscan/chianti – black pepper, plum, chocolate
Sweet - vanilla, coconut, pineapple

Added sweetness

Current 6 % sugar
Doctored 15-20?           Add 15g of double sugar syrup

Alcohol 13.5%
Up to 15.5 %   add 15ml grappa to the wine to make it 15.5