Size Matters When it Comes to Tasting Wine

September 22, 2015 – When tasting wine, the size of the sip matters according to new research from the University of Naples.  Just another esotericism to confound the novice who is gamely trying to learn about wine.  But it is interesting, so stay with me.

We all know that smell plays a critical role in how we perceive wine, or any food for that matter.  But what scientists have found is that the size of the sip regulates the quantities of volatiles released in the mouth.  Volatiles is just a fancy way of saying smelly chemicals.

Beside the size of the sip, saliva plays a role too.  It can change the whole volatile thing and the way the chemicals are released.

The research found that small sips of a white wine produce grassy, fruity notes while the big gulp, so to speak, will produce strong citrus and floral flavors.  For example, a first sip of Sauvignon Blanc will be delightfully grassy; the second sip, probably bigger, opens up grapefruit and maybe green apple and peach.   The researchers have been quoted as recommending small sips of Chardonnay, Semillon and Sauvignon Blanc to find baked apple, apple pie and floral while a larger sip will introduce berries, cherries, grapefruit and honey.

The theory is pretty simple.  The larger quantity in the mouth, the greater the amount of volatile compounds released.  Smaller sips allow the volatile compounds to escape.

As for the effect of saliva, the study showed that a chemical responsible for sweet honey and melon flavors decreased in the larger sip but when saliva was added the chemical level was greatly increased.

Don’t worry.  Be happy.  Just enjoy your wine.