All have different effects on the finished wine. It all sound a bit murky. After fermentation and aging, the wine is clarified or cleaned, most commonly with egg whites, which help the particles in the wine sink to the bottom of the tank where they are racked off. A screen filtration is also common, but many winemakers believe this strips the wine of flavor and is thus losing popularity. But the trick to participating in a blind tasting is in learning about the small things.
Color tells a lot.
With reds, a deep, dark ruby tone suggests youth, but if it s turning bricky it probably has some age. With whites, a golden hue or green tinge can tell something about the type of fruit and its ripeness. With more experience, you might get some clues as to where the wine is from, or if it s blended with more than one type of grape. When you finally taste the wine in your mouth, you can confirm what you ve learned with your nose, and at the same time make some discoveries about the dimensions of the wine its acidity, bitterness, viscosity and level of tannin. You will also learn about its balance and its alcohol level, its texture and how it lingers on your palate.