by John Pawlett

Although the four main flavors - sweet, salty, sour, and bitter are all your tongue is really capable of tasting, the long lasting impression that wine leaves in your mouth is far more complex. When you drink or taste wine, your taste buds and your sense of smell are involved, adding to the way you interpret wine overall. The flavors, aromas, and sensations that wine is comprised of provide the interaction that you taste when you sample wine.

Sweetness is something that wines are well known for. With most types of wine, grapes are responsible for the sweet taste. Grapes contain a lot of sugar, which breaks the yeast down into alcohol. The grapes and yeast that were used to produce the wine will leave behind various sugars, which your tongue will be able to quickly detect. Once your tongue detects these various sugars, the stimulation of sweetness from the wine will be ever so present in your mouth.

Alcohol is also present in wine, although your tongue doesn’t really know how to decipher the taste of alcohol. Even though the tongue doesn’t really taste alcohol, the alcohol is present in the mouth. The alcohol found in wine will dilate blood vessels and therefore intensify all of the other flavors found in the wine. After you have samples a few types of wine, the alcohol level can easily have an effect on your taste buds, making it hard to distinguish other drinks that you may have.

Another flavor is acidity, which will effect the sugars. With the proper balance of acidity, the overall flavor of wine can be very overwhelming. Once you taste wine that contains it, the flavor of the acidity will be well known to your tongue. Although acidity is great with wine, too much of it will leave a very sharp taste. With the right levels, acidity will bring the flavors of the grape and fruits alive in your mouth - providing you with the perfect taste.

Yet another effect of flavor are tannins, which are the proteins found in the skins of grapes and other fruits. If a wine has the right amount of tannins, it will give your tongue a great feel, and bring in the sensations of the other flavors. Once a wine starts to age, the tannins will begin to breakdown in the bottle, giving you a softer feel to the taste. Tannins are essential for the taste of wine - providing the wine has been properly aged.

The last flavor associated with wine is oak. Although oak isn’t put into the wine during the manufacturing process, it is actually transferred during the aging process, as most wines will spend quite a bit of time in oak barrels. Depending on how long the wine is left in the oak barrel or cask, the ability to extract the flavor will vary. Most often times, wine will be aged just enough to where the oak taste is visibly there - and adds the perfect sentiment to the taste.

Although there are other flavors involved with the taste of wine, they aren’t as present as those listed above. The above flavors are the most present in wine, and also the flavors that you need to get more familiar with. Before you try to taste wine or distinguish flavors, you should always learn as much you can about the components responsible for the flavors. This way - you will know more about what you are tasting and you’ll truly be able to appreciate wine.

It is a dilemma that has plagued mankind since the first hook was tied to fishing line and a rudimentary fishing bobber attached. Since the first days of fishing, there has been the question. The question itself has meant the difference between acceptance and banishment in the eyes of your dinner guests. Which wine goes with your fish?

For as long as I can remember, white wine was the commonly chosen wine to compliment a fish dinner. Yet in recent history red wine has found it’s way into the hearts of many. This means if you were once banished for serving a California Chardonnay with your Portuguese-Style Swordfish, you can now come out of hiding. For it is not the color of the wine that makes your fish acceptable, but whether or not the flavors compliment one another.

Probably the most easily paired serving of fish with wine is the salmon. Also to be noted is the type of sauce that is served with the fish in question. You will find that buttery and moist dishes open up a world of opportunities when it comes to wine pairings. Salmon, for example, falls square into this category. You can easily serve this dish with many non-white wines like Chardonnay, Burgundy, or even Champagne. Even a Pinot will pair well with broiled or grilled salmon. For instance an Olive-Encrusted Salmon with Zucchini and Mushroom Stew.

Now this is not to say that white wine has been replaced at the table. It is about the texture and consistency of the fish that lends to the type of wine you wish to serve. White wine is still a traditional serving with fish. A dry wine, such as a Muscadet would pair well with a Marlin Piccatta or similar dish.

If you are looking at a smoked fish like a Smoked Salmon Spread at your next dinner party, try something with a fruity or oaky wine. But as a word of caution, do not pair a heavy oaky wine with a smoked entrée’ or you may find it a bit overpowering for your quests.

The simple word here is that you do not have to fear serving white or red wine with your fish. Just think about the type of flavors, textures, and constancy that will be present and marry them to the complimentary flavors found in your wine selection.

By Dean Carl