Last week’s MBT article focused on evaluating a wine’s ‘nose’ – ie the presence and intensity of aromas. Today we’ll dig into how to evaluate the palate of a wine – ie its flavours and textures – and how elements such as sweetness, tannins, acidity, alcohol, body, intensity of flavours and finish can help determine the identity of a wine.
If you’ve taken my wine suggestions from Part 1 – essential tools, go ahead and pour your young Vinho Verde, young Beaujolais Nouveau or Villages, young(ish)...
