Wine knowledge for normals, Part II.I: Those big mama noble wines
How to grasp the taste basics of the seven O.G. wines and continue looking like a boss.
I know — the suspense is killing you.
What are these damn noble wines, anyway? Get your learning hats on because here we go.
The noble whites are Chardonnay, Sauvignon Blanc, and Riesling.
The noble reds are Cabernet Sauvignon, Merlot, Pinot Noir, and Syrah/Shiraz.
Each noble wine is named after the variety of grape (or varietal) from which it’s made. BOOM.
I am fairly positive that if you’ve ever drunk wine, you’ve tried these varietals. And these varieties of grape are often blended, or go through a different process, to create other wines you may have come across. For example, Champagne is a blend of Chardonnay and Pinot Noir (which is, yes, a noble red grape; but remember, it’s the skins that make a wine red — the insides will always press clear). The ever popular Sancerre (yum) is made from Sauvignon Blanc.
Understanding what to expect flavour-wise in the noble varieties of wine provides an excellent basis on what to look for when you sample other wines that use the noble grapes (as many blends do). The aroma and flavour characteristics outlined below are ones that I can pretty much guarantee you will be able to identify when trying the noble wines.
Try it at home: go out and buy a bottle of noble wine and as you’re sniffing and tasting a glass like a pro, keep the following cheat sheets in mind. I’d highly recommend following these wine tasting steps.
When it comes time to sniff and sip, try thinking of the aroma/flavour profiles I outline below.
For example, think of what green bell pepper and citrus fruit smell and taste like when trying a Sauvignon Blanc — those characteristics will then leap to the front of your senses. By knowing what flavours to look for before I tried a wine, I found I could finally put my finger (or tongue) on exactly what it was I was tasting when I sipped a Pinot Noir versus a Syrah.
It may sound nerdy, but I found this super satisfying—it’s like my palate grew a brain.
And if you find that you can’t really identify each of these flavour profiles when trying your wines, don’t worry. Crafting a well-educated palate takes time and practice (and a lot of time and practice if you want to get really serious about it). But hey, all that means is you get to drink more wine. Learning’s never been this fun!
Your noble white tasting cheat sheet of life
Chardonnay
Say it: shar-don-ay; also called “Chard”, pronounced shard, for short
Colour: Rich golden yellow
Aroma/flavours: In Chards from cooler climates — citrus and green apple; in Chards from warmer climates—tropical fruit (pineapple and banana) and stone fruit (peach); in oaked chards—vanilla spice and, well, oak
Body/mouthfeel: Full-bodied, creamy
Sauvignon Blanc
Say it: soh-vin-yon blonk
Colour: Very light yellow tinged with green
Aroma/flavours: Citrus, green apple, green bell pepper, fresh green grass
Body/mouthfeel: Light-bodied, high acidity
Riesling
Say it: ree-sleeng
Colour: Young Riesling—pale golden yellow or light yellow-green; aged Riesling—rich golden amber
Aroma/flavours: Citrus, floral, stone fruit (peach and apricot)
Body/mouthfeel: Light- to medium-bodied, high acidity
Your noble red tasting cheat sheet of life
Cabernet Sauvignon
Say it: kah-bear-nay soh-vin-yon; also called “Cab Sauv”, pronounced kab sOHv (not kab sAHv!), for short
Colour: Near opaque deep ruby red, magenta
Aroma/flavours: Blackcurrant, black cherry, vanilla spice, black pepper, hints of mint
Body/mouthfeel: Full-bodied, medium to high tannins
Merlot
Say it: merr-loh
Colour: Similar to Cab Sauv, but brick red at the edges
Aroma/flavours: Plum, strawberry, blackberry, oak
Body/mouthfeel: Medium-bodied, low acidity
Pinot Noir
Say it: pee-noh nwar
Colour: Very pale translucent berry red
Aroma/flavours: Raspberry, red cherry, strawberry
Body/mouthfeel: Light-bodied, high acidity
Syrah (Old World name)/Shiraz (New World name—yes, it’s the same varietal!)
Say it: si-rah or shih-razz
Colour: Opaque black-purple
Aroma/flavours: Black cherry, blueberry, black pepper, oak
Body/mouthfeel: Full-bodied, medium to high tannins
Super fun cheat sheet notes
On Chardonnay in general:
A highly prominent wine that’s taken a hit in popularity, probably due to being so damn ubiquitous. I’ll admit, I’m a member of the ABC — Anything But Chardonnay—club (an actual thing) but it’s mainly because my palate is highly sensitive to the peach flavours found in many Chards. They usually come off as tasting far too sweet for my liking. Keep reading to learn more about palate sensitivity.
On Riesling aromas:
Some aged Rieslings have a twinge of petrol on the nose — sounds gross, but it’s a highly sought-after characteristic by experienced wine drinkers.
On Cab Sauv aromas and palate sensitivity:
I am not a fan of Cab Sauv because, for whatever reason, my palate is highly sensitive to menthol. It’s so prominent to me that I can’t really enjoy this wine and its “hints of mint”.
You’ll realize what flavours or sensations you’re sensitive to when tasting wines with these cheat sheets in mind (for example, I’m also sensitive to bitterness, making the high tannins in Cab Sauv another reason I’m not a fan). If one characteristic keeps standing out to you over and over again when tasting, that’s something your palate is sensitive to. If it’s something you find unpleasant, knowing this will help you identify wines to avoid drinking in the future.
On identifying oak:
Identifying oak aromas and flavours in wine was one of the first “insider tasting” things I learned a long while ago. If you’re not getting the oak thing, try a Sauvignon Blanc then immediately try an oaked Chardonnay. It’ll feel like you’re smelling freshly sanded wood—the sensation is hard to forget.
The final installment of this series will come. I know — as the ticket collector at Euro Itchy & Scratchy Land said — “My children need wine!” and you, my children, deserve more.
That being said, there’s a lot of exciting stuff happening in the life of this Booze Noob right now, so apologies for being a little MIA. Stay tuned for the third and final part of your wine education, coming soon.
In the meantime, buy some wine and educate your palates.
Next post: I identify which foods go best with your wine, smarty pants.
Marta S is a freelance writer and bartender living and working in Toronto. She also has a nifty monthly column called Behind the Boîte, profiling the personalities in Toronto’s independent food & beverage scene. Email her at marta@behindtheboite.com.
