Determining taste before you taste

[Wines & Sheperds]

What are the significant variables that determine the taste of a finshed wine?

Varietal blend, days in barrel, % malalactic fermentation, PH, Sugar what else are good questions to ask to predict if a wine will be "drinkable" before you open the bottle.

[hotwine]

Welcome to the board. There's no way to know for sure, but experience with the varietal, producer and vintage are all indicators of what to expect. Reviews from friends/critics whom you trust are also helpful. But one word really sums it up: experience.

[Wines & Sheperds]

I understand the experience factor but am interested in the science end.

For instance, If I am interested in a buttery Chardonnay I need to ask about amount of maloactic fermentation and tend towards those with higher amounts as this has a direct correlation to the buttery flavor.

If I want to concentrate on finish I need to know about PH balance.

I know that amount of time spent in barrels is important but what else causes predictable changes in flavor?



[This message has been edited by Wines & Sheperds (edited 09-17-2006).]

[hotwine]

Alcohol level is one factor; the higher the alcohol level, the more intense the flavors due to extended hangtime required to reach the high alcohol content. The longer the hangtime, the more "raisiny" the grapes at harvest, thus the higher alcohol and intense flavors. Personally, I tend to favor wines of less than 14% alc/vol, arguably a threshhold for wines becoming "fruit bombs".