Wine Knowledge
1. What you should know about wine
Basic terms on the label
- Grape variety: e.g. Riesling, Grüner Veltliner, Merlot – it defines the character of the wine.
- Origin: The country or region the wine comes from (e.g. Wachau, Bordeaux).
- Vintage: The year the grapes were harvested – the weather and climate of that year shape the wine.
- Quality level (varies by country): e.g. table wine, quality wine, premium categories.
- Taste indication:
- dry: hardly any residual sugar, not sweet
- off-dry / medium-dry: a hint of sweetness
- medium-sweet / sweet: clearly sweet
2. The right preparation
Serving temperature (rules of thumb)
- Red wine: 16–18 °C (not too warm, definitely not hot room temperature in summer)
- White wine & rosé: 8–12 °C
- Sparkling wine: 6–8 °C
Glass & pour size
- A glass with a stem, so the wine doesn’t warm up in your hand.
- Fill the glass to a maximum of one third, so the aromas can unfold.
3. Tasting wine step by step
Step 1: Look
- Hold the glass slightly above a white background.
- Pay attention to:
- Colour: pale/intense, more yellow/greenish/amber (white) or ruby/violet/brownish (red).
- Clarity: is the wine clear or cloudy?
- Viscosity (“legs”): how slowly the drops run down the inside of the glass – this gives hints about alcohol and sugar content.
Step 2: Smell
- Gently swirl the wine in the glass to release the aromas.
- First take a short sniff, then set the glass down and smell again more deeply.
- Typical aroma groups:
- Fruit: apple, citrus, berries, stone fruit
- Floral & herbal: roses, elderflower, herbs
- Spice & oak: vanilla, coffee, chocolate, pepper
- Mature/aged notes: honey, nuts, leather, tobacco
It’s not about finding the “right answer”, but about describing what you personally perceive.
Step 3: Taste
- Take a small sip and move it gently around your mouth.
- Pay attention to:
- Sweetness: how much residual sugar can you taste?
- Acidity: freshness that makes your mouth water.
- Tannins (especially in red wine): slightly drying, grippy feeling on teeth and gums.
- Body: does the wine feel light, medium or full-bodied?
- Flavours on the palate: what do you recognise from what you already smelled?
- Finish: how long does the taste last after swallowing? Short, medium, long?
4. Basic types of wine
A brief overview that fits well on one page:
- White wine: usually fresh, fruity, often with higher acidity; pairs well with fish, poultry, salads and many starters.
- Red wine: more powerful, more tannins; great with meat, cheese and hearty dishes.
- Rosé: fruity, light and often enjoyed as a summer wine.
- Sparkling wine (Sekt, Crémant, Champagne, Prosecco): bubbly and ideal as an aperitif.
- Sweet wine: clearly sweet; with dessert, cheese or as a wine to sip and savour.
5. Storage & keeping
- Before opening:
- Store in a cool, dark place without major temperature changes (ideally around 10–14 °C).
- Bottles with corks should be stored on their side, so the cork doesn’t dry out.
- After opening:
- Close the bottle well (with the cork or a special wine stopper).
- Store in the fridge:
- White & rosé wine: approx. 3–5 days
- Red wine: approx. 2–4 days
- Sparkling wine: 1–3 days with a sparkling wine stopper
6. Wine & food – simple rules
- Light wines with light dishes, fuller-bodied wines with hearty dishes.
- High-acid wines go well with fatty or very savoury food.
- Sweet wines pair nicely with desserts or very salty dishes (e.g. blue cheese).
- In the end, the rule is: If it tastes good, it’s right – the rules are just guidelines.
