After Hong Kong canceled its wine tax, the red wine craze seems unstoppable, and wine culture has indeed become widespread today. There are countless wine courses available, but Hong Kongers have demanding work schedules and may not be able to allocate time for formal study. However, if one can self-learn some wine tasting techniques or wine etiquette, it would be more appropriate for business entertainment and avoid awkwardness in social settings. The following text includes some self-study tips on wine tasting that may help you become more confident in handling wine at the dining table.

Old World and New World
Spanning over 6,000 years of history, the footprint of winemaking has traversed multiple Western empires, evolving from ancient Egypt and Greece to the present day. Wine regions are now distributed around the world, with the wine community referring to them as the "Old World" and "New World." Historical records indicate that the Roman Empire's military campaigns to expand its territory and borders helped spread wine culture across Europe and the Mediterranean coastline, planting the seeds for today's European wine industry. Given its long history of over 2,500 years, these regions are collectively known as the "Old World" wine producing countries.

New World - Regions outside of Europe are collectively referred to as the "New World" wine regions. New World wines are generally characterized by their ripe, fruit-forward flavors, lower acidity, and slightly higher alcohol content, ranging from around 13-15% ABV. The wine labels are very clear and informative, often displaying the grape varietal used, such as Cabernet Sauvignon.

Old World – Within the European (Old World) regions, the wines are distinguished by the unique terroir characteristics of their origins. The Old World wines tend to have a more distinct style, higher acidity, and lower alcohol content, typically ranging from 9-13% ABV. The wine labels are generally more complex, often using the native language of the country, and may not explicitly state the grape varietals used.

Common Wine Varieties
The common wine varieties include: White Wines - The main characteristics are fresh fruit flavors, with sweetness and acidity used to balance the body. White wines are generally more approachable and popular with younger drinkers and women. Sparkling Wines (including Champagne) - These are white or rosé wines with effervescence. Brut (dry) styles are the most popular. Rosé Wines - Also known as blush wines, these are light pink in color, typically dry in style, refreshing, and enjoyable when chilled, appealing to younger consumers. Red Wines - In addition to fruit flavors, red wines also have tannins, color pigments, and oak barrel influences, resulting in a more complex structure that requires more tasting expertise. Sweet Wines - Mainly white wines, with a small market share for sweet red wines. These have a rich, luscious sweetness and are best served chilled at 6-8°C, popular with female consumers. Famous examples include French Sauternes, German Eiswein, and Hungarian Tokaji Aszu. The differences in structure and mouthfeel between these wine styles are quite significant.
The wine varieties available in the market are as numerous as the stars in the sky, and the prices have a very wide range. How to discern and select the right one truly requires more wine tasting experience and skills!

What makes a quality bottle of wine?

1. Aromatic complexity and persistent evolution.
2. Balanced flavors, where the elements of sweetness, acidity, saltiness, and bitterness within the wine are in harmony. If any one element is too dominant, such as being too sour, too bitter, or too salty, it can throw the wine off balance, just as an imbalance of flavors in a dish can make the overall taste uneven.
3. Smooth mouthfeel, especially in red wines. The tannins should be integrated seamlessly, not causing a harsh, astringent sensation or drying out the palate.
4. Complex structure, where the different elements within the wine display layers and a gradual evolution of flavors on the palate.
5. A long, persistent finish where the wine's flavors linger in the mouth and do not dissipate quickly.

To master the skills of wine tasting and evaluation, one needs to understand the basic methods and have knowledge of the structure and components of wine. Then, by applying one's own sensory perception, one can objectively analyze and assess the quality and characteristics of the wine.

The components of wine:

Water - makes up over 80% of the composition.

Alcohol - formed from the fermentation of sugars, contributing a sweet taste.

Organic acids - including malic acid, citric acid, and tartaric acid.

Sugars - the content varies depending on the wine's sweetness (approximately 0.2 to 5 grams per liter).

Pigments - for red wines, the red pigments are derived from the grape skins.

Tannins - extracted from the grape skins, stems, seeds, and oak barrels, becoming smoother with aging.

Minerals - usually derived from the mineral compounds.

Aromatic compounds - developed through fermentation and aging, contributing to the wine's aroma and bouquet.

Esters - formed by the enzymes of the yeast during fermentation, also contributing to the wine's aroma.

Proteins - present in small amounts.

Vitamins and minerals - with relatively higher levels of B vitamins.

Sulfur dioxide (SO2) - a common chemical compound used to protect the wine's quality, higher levels in some New World wines may cause headaches in some people.

The components above, especially tannins, organic acids, and aromatic compounds, play important roles in the structure and quality of wine. Additionally, as tannins contain antioxidants, they also serve a preservative function, helping to protect the wine.

Damon Yuen

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