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part 1. Sense. what i taste in glass
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part 2. The biology of wine: white vs red
part 2. The biology of wine: white vs red
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QUIZ
CHECK YOUR KNOWLEDGE
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Take a sip: the tip of your tongue detects a brief hint of sweetness that fades quickly, leaving a dry, clean, and refreshing finish.
WHAT STYLE IS THIS WINE?
WHAT STYLE IS THIS WINE?
Climate affects tannin ripeness, not whether tannins are extracted at all. A cool-climate red wine still contains tannins because it ferments with the skins.
Stopping fermentation early affects residual sugar and alcohol, not tannins. Tannins come from skins, not from the length of fermentation.
Correct. Tannins come from grape skins. White wines ferment without the skins—juice only. No skin contact means no tannin extraction. This is a fundamental production choice.
Some red grapes do have thinner skins, but the complete absence of grip points to a more fundamental factor: no skins present during fermentation at all.
After a sip of red wine, your gums feel dry and rough, and the inside of your cheeks has a sandpaper-like sensation.
WHAT COMPONENT ARE YOU FEELING?
WHAT COMPONENT ARE YOU FEELING?
Correct. Tannins are a texture, not a flavour. They are felt as dryness and roughness on the gums, inside the cheeks, and on the tongue.
Acidity triggers salivation — it increases saliva, not dryness. These two sensations come from entirely different components.
Body refers to weight and fullness, like cream versus skimmed milk. It is a different sensation from the dry, rough grip of tannins.
Alcohol is perceived as warmth in the throat and chest, not as dryness or roughness on the gums and cheeks.
Two white wines made from the same grape, both dry: one from a cool maritime region, the other from a hot inland region. Neither contains residual sugar.
WHICH ONE IS MOST LIKELY TO CAUSE MORE SALIVATION AFTER TASTING, AND WHY?
WHICH ONE IS MOST LIKELY TO CAUSE MORE SALIVATION AFTER TASTING, AND WHY?
Flavour concentration does not drive salivation. Acidity does. These are separate mechanisms.
Climate directly influences acidity. In warm climates, grapes develop more sugar and less acid; in cool climates, they retain more acid and less sugar. The same grape behaves very differently.
Correct. In cool climates, grapes ripen slowly and retain their acidity. Acidity is the direct trigger for the saliva response—the higher the acidity, the stronger the reaction.
Alcohol is perceived as warmth in the throat, not as salivation. The saliva test measures acidity.
A friend describes a red wine: “It’s so smooth — it goes down easily, with no sharpness.” You agree. But halfway through the glass, you start to feel strangely tired of it. By the second pour, you’ve lost interest completely.
WHAT IS MOST LIKELY HAPPENING WITH THIS WINE?
WHAT IS MOST LIKELY HAPPENING WITH THIS WINE?
Unripe tannins feel harsh, green, and aggressive—the opposite of “smooth.” That is not what is happening here.
Correct. Low acidity feels smooth on the first sip—there is no edge or sharpness. But without enough backbone to support the wine, it loses energy and becomes tiring over time. This is exactly what acidity as “backbone” means.
Dominant alcohol creates a burning sensation, typically in the throat or chest. This wine is described as smooth and easy, not hot.
Aromatic profile does not cause this kind of fatigue. The issue here is structural, not aromatic.
You’re in a wine shop on a hot summer evening, cooking grilled fish for dinner. You see: Italian Pinot Grigio, Napa Valley oaked Chardonnay, and Oregon Pinot Noir.
BASED ON BODY, ACIDITY, AND STYLE, WHICH BOTTLE DO YOU REACH FOR?
BASED ON BODY, ACIDITY, AND STYLE, WHICH BOTTLE DO YOU REACH FOR?
Correct. Its light body keeps it refreshing in the heat, and its higher acidity cuts through and complements grilled fish. The fresh fruit profile fits the moment perfectly.
Full-bodied, oaked Chardonnay brings richness, creaminess, and often lower acidity. On a hot evening with delicate grilled fish, it risks being too heavy and overpowering the food.
This can work, but Pinot Noir still brings tannins and a different structural profile than what delicate grilled fish typically calls for in summer.
Personal taste matters, but style logic is real. Body, acidity, and context all play a role. Understanding them leads to confident choices rather than guesswork.
Components need more time. Rewatch the lessons on acidity and balance—these two are the foundation for everything else.
Good foundation. You are reading the glass well. A few details still need sharpening—keep tasting and notice which components catch you out.
Module 1 is solid. You can identify components, explain imbalance, and predict style. Module 2 will show you why wine is built this way—starting from the grape itself.