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How to Fake Your Way Through a Wine Tasting

Time:2016-11-15 17:43wine - Red wine life health Click:

Your Wine tasting Fake Through

This piece originally appeared on VinePair.com

Wine tasting is intimidating. It doesn’t matter where it happens. You could be holding a glass of Merlot across from your grandmother at a bridge game. She asks “How does it taste, dearie?” You panic, throw the glass at the wall and scream “Why don’t you tell me how it tastes, grandma?,” and storm out. (Side note: send Grandma an apology card.)

There are plenty of reasons why the basic practice of describing wine seems so terrifying. For one, wine vocabulary is familiar, but not: wet dog? Sure. I’ve seen wet dogs. I’ve even toweled them off. Did they…touch my wine? Do I need a new glass? I’ll just throw this one out (which is a good idea, since “wet dog” probably means cork taint). Then there’s the larger culture of wine, which, yes, has recently “unbuttoned” a bit, with casual wine bars and tattooed sommeliers in flannel shirts who may or may not also front an Indie Rock band. But a lot of wine culture remains intimidating, from the tiny italicized print of wine lists (dizzingly organized by region, type, color, astrological sign) to this implicit cultural requirement to feel “serious” about wine. “Terroir, yes, exquisite.” (A single tear rolls down your cheek.)

Even your neighborhood wine store can be intimidating, or maybe just too damn quiet. You walk in, goose-necking it over a row of reds, wondering why one label has a picture of a drunk anthropomorphized frog on it, and a store clerk walks up to you. “Need any help?” It’s like when the girl at the GAP asks you how your jeans are fitting. For some reason, the instinct is “Go away, stranger. This is a private crisis of confusion.”

Except wine tastings make that all public. You’re not quietly asking your sommelier what makes a French Malbec different from an Argentine Malbec. You’re glaring at other wine tasters, hate-sweating into the glass of Malbec you’re actually afraid to talk about. To that end, a Cheat Sheet. We’ve compiled a few ways to help you fake it (‘til you make it) through your next wine tasting, whether it’s in a vineyard, graveyard, funky Sonoma winery, packed industry gathering, backstage at the Hanson Reunion Tour, or just at home, sitting by yourself with a glass of wine and an opinion.


Just like dance moves before Prom, practice describing wine at home. Not necessarily to learn (we’re faking it here, though learning is a bonus), but to get used to enunciating something you’ve never enunciated before. Seriously, how often have you been around actual friends and loved ones—the people you’ve allowed to see you in various states of physical and mental compromise—and still been too afraid to say anything about a glass of wine? Start with them.


Since taste is subjective, there’s really no end to what you can say a wine tastes like. (Seriously, if you’re getting notes of Mountain Dew Code Red in that Beaujolais, then by god there’s Mountain Dew Code Red in it.) Of course that kind of description may not earn you placement in the Court of Master Sommeliers, but it’s technically fair. For faking purposes, of course, we want to hit a bit closer to the traditional mark.

The only problem here is there are many, many wine styles and regions, and many ways of describing wine.

Your best faking it bet is to memorize some generally applicable terms. Think tannins (dry out the mouth, like black tea, mostly applies to darker dry reds), acid (applicable to most wines), body (all wines have some kind of body, be it heavy, medium, light, etc.), fruit (all wines also have fruit, “expressing” itself in some form—which reminds us, say “expressing” at some point!), aroma(because this has a huge impact on the flavor), texture (the feel of the wine in your mouth), etc. The trick is not to just say these words, but use them in non-committal phrases like “Interesting body. I loved the texture.” Or, “Noticing the impact of the acidity.” (See, you’re not saying what that impact is…you’re just saying there is one. Someone might follow up with “Oh, I didn’t get much acidity at all…” And you can say “Precisely,” then put on your monocle and walk away.)


Not bummed out. Not on the verge of tears. Just gently, sadly wise, like Charlie Brown. Nothing gives away an amateur like a big grin. And happiness is uncool anyway, right? But if you look kindly disappointed—yet still intrigued—with your sip, you’ll hit just the right combination to say “I’m thinking about this wine, in a way that reaches deeply into my soul and personal experience.”


Whatever descriptive terms or ideas you whip out at a wine tasting, say them confidently, but quietly. Not that you should be whispering things like “smooth mouthfeel” and “notes of gooseberry” to strangers and then giggling. Just make your points with a moderate voice—the best faker never announces. Sidenote: if someone wants to run their mouth about how the wine reminds them of the valley they once saw in Provence, lush with heather and the smell of sweet sun-dried grass, well, let them. Of course if you want to tell a similar story, of how the wine reminds you of a day on the Atlantic City Boardwalk when that seagull attacked you and stole your bag of buttered popcorn (because you detect some salinity cutting through the richness), go for it. Just, per “faking it,” say it with confidence.


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