Describe any bottle
The four steps
- Look. Tilt against white. Note the colour and its depth. Grape variety, winemaking and age all affect it; colour alone cannot confirm age or oak use. Legs do not establish quality.
- Smell. Start with fruit, then notice other aromas such as herbs, toast or earth.
- Taste. Take a small sip and let it move around your mouth. Acidity waters the mouth; tannin dries the gums. Notice the first impression, the middle of the sip and the lingering finish.
- Conclude. Did it change? Did it last? Rate it however you like — “bleh” to “last meal on earth” works.
The six traits
- Sweetness — across the whole mouth; a dry taste need not mean zero sugar.
- Acidity — your mouth waters, like biting a lemon.
- Tannin — gums dry like over-steeped tea.
- Alcohol — warmth at the back of the throat; burning means “hot”.
- Body — skimmed milk or whole milk?
- Finish — flavours that remain after swallowing or spitting; notice what remains and how long it lasts pleasantly.
Serving temperatures
- Sparkling & sweet — 6–8°C.
- Light whites & rosé — 8–10°C.
- Full whites — 10–13°C.
- Light reds — around 13°C.
- Medium & full reds — 15–18°C: often cooler than a modern kitchen. Start here, then adjust to taste; chilling time varies.
Eight pairings to try
- Oysters + Champagne · Steak + Cabernet · Blue cheese + Sauternes · Chilli heat + off-dry Riesling
- Tomato sauce + Chianti · Goat cheese + Sancerre · Fried food + Champagne · Port + Stilton
- Start with the whole dish: weight, flavour intensity, sauce and seasoning. Acid and salt often soften wine; sweetness and umami can make it seem harsher. Lower alcohol and a little sweetness can help with chilli heat. Your preference decides.
In the shop
- Set a budget, then compare type, sweetness, body and style within it.
- Try an unfamiliar bottle in a style and price range you know; compare it with a favourite.
- At the restaurant, tell the sommelier what you enjoy and want to spend. For wine by the glass, ask whether a small taste is possible.
At Systembolaget
- Use the online catalogue to compare styles and prices. Check availability and ordering options for your store.
- The smakklockor, or taste clocks, describe familiar traits: fyllighet = body, strävhet = tannin, fruktsyra = acidity, sötma = sweetness.
- Check release dates and ordering details for wines in the temporary range.
Sources and further reading
keep this nearby next time you choose a bottle.