Wine becomes even more enjoyable when you understand what creates the flavors in your glass. From bright Riesling to expressive Pinot Noir and structured Cabernet Sauvignon, every wine tells a story about its grape, growing region and winemaking process. Understanding a few fundamentals can help you identify what you enjoy, choose a wine with confidence and create better food pairings. Here is a closer look at how to taste wine, recognize different varietals, and explore wine on tap at Sixty Vines. How to Taste Wine There is no “correct” tasting note. Everyone experiences aroma and flavor differently. However, evaluating a few key characteristics can help you understand why a wine tastes the way it does. Look Begin with the wine’s color and opacity. A pale white wine may indicate a lighter body, while a deeper gold color can reflect the grape, age or winemaking method. Red wines can range from translucent red to opaque purple. The grape variety, climate, extraction and age can all affect the wine’s appearance. Smell Swirling wine introduces oxygen and helps release its aromatic compounds. Smell the wine before tasting and look for these categories: Fruit, such as citrus, apple, cherry or blackberry Flowers and fresh herbs Earth, stone or mineral characteristics Spices Winemaking influences, including vanilla You do not need to identify every aroma. Begin with what feels familiar and build your wine vocabulary over time. Taste As you taste, consider five primary structural components: Sweetness: The amount of residual sugar remaining after fermentation Acidity: The mouthwatering sensation that gives wine freshness Tannin: The drying or gripping sensation most commonly found in red wine Alcohol: The warmth and weight you feel on the palate Body: The overall sense of fullness or texture Finally, notice the finish. Which flavors remain after you taste, and how long do they last? Understanding Wine Varietals A varietal is the grape variety used to make a wine. Each grape has recognizable characteristics, but climate, soil, vineyard practices and winemaking choices can dramatically affect the final result. Riesling Riesling is an aromatic grape with naturally high acidity. Common flavors include citrus, green apple, peach and other stone fruits. It can be produced in styles ranging from dry to sweet. Comparing a Dr. Loosen Riesling from Germany with a J. Bookwalter Riesling from Washington demonstrates how the same grape can express itself differently. Germany’s cooler growing conditions often preserve delicate aromas and sharp acidity, while Washington’s abundant sunshine can produce a riper fruit profile. Chardonnay Chardonnay is especially responsive to winemaking decisions. A Chardonnay fermented or aged in stainless steel may emphasize fresh citrus, orchard fruit and acidity. Oak can contribute a fuller texture with notes of vanilla. Malolactic fermentation -the conversion of sharper malic acid into softer lactic acid - can also give Chardonnay a rounder, smoother character. Wines from producers such as Diatom, Merryvale and CrossBarn offer an opportunity to explore the many expressions of this adaptable grape. Pinot Noir Pinot Noir typically has lighter color and lower tannin than Cabernet Sauvignon. Its flavors can include cherry, raspberry, cranberry, herbs, earth and spice. Pinot Noir from Adelsheim in Oregon’s Willamette Valley may display bright acidity and red-fruit character associated with a cooler climate. A California Pinot Noir can offer a riper, more concentrated expression of the grape. Cabernet Sauvignon Cabernet Sauvignon is known for dark-fruit flavors, noticeable tannin and a full-bodied structure. Depending on where and how it is produced, it may also show notes of cedar, tobacco, herbs or baking spice. Cabernet Sauvignon from producers such as Martin Ray and Sequoia Grove gives guests a chance to explore the relationship between concentrated fruit, tannin, acidity and oak. What Are Wine Regions and Terroir? Terroir describes the environmental factors that shape a wine, including climate, soil, elevation, topography and exposure to sunlight. Climate plays an especially important role. Grapes grown in cooler regions generally ripen more slowly and retain greater acidity. Warmer climates can produce riper fruit flavors, higher sugar levels and fuller-bodied wines. Soil can affect drainage, water availability and vine growth. Elevation changes temperature and sun exposure, while nearby oceans, rivers and mountains can influence an entire growing region. Nisia Old Vines Verdejo offers a distinctive example. This Spanish white wine comes from the Rueda region and is produced from Verdejo grown in high-altitude, sandy soils. The old vines and time spent aging on the lees - used yeast cells left after fermentation - help create texture and complexity. Ridge Three Valleys demonstrates regional character differently. The wine combines fruit from vineyards across Sonoma County, with Zinfandel leading the blend. Supporting grapes such as Carignane and Petite Sirah contribute acidity, color, spice and structure. How to Pair Food and Wine Great food and wine pairings are less about memorizing rules and more about creating balance. Match Weight with Weight Lighter wines generally complement lighter dishes, while fuller-bodied wines can stand up to richer foods. A bright Riesling or Verdejo can complement salads, seafood and fresh vegetables. A structured Cabernet Sauvignon can match the intensity of a wood-grilled protein or hearty pasta. Use Acidity to Refresh the Palate Acidity can cut through creamy, salty or rich foods. A high-acid wine refreshes the palate after each bite, keeping the pairing from feeling too heavy. Nisia Old Vines Verdejo can provide contrast alongside a creamy dish, while Riesling’s acidity can balance rich or spicy flavors. Balance Tannin With Fat and Protein Tannin interacts with protein and fat, which can soften the wine’s drying sensation. This is why Cabernet Sauvignon often pairs well with steak and other rich proteins. Complement or Contrast Flavors A wine can mirror flavors in a dish or introduce a contrasting element. The dark fruit and spice of Ridge Three Valleys can complement savory, wood-fired flavors, while the wine’s acidity balances richer ingredients. Rosé is particularly versatile because it combines refreshing acidity with subtle red-fruit flavors. A Rhône-style rosé from Tablas Creek can pair with seafood, fried chicken, pizza or Mediterranean-inspired dishes. Why Wine on Tap Matters At Sixty Vines, wine on tap supports quality, exploration and sustainability. Wine is stored in sealed kegs that protect it from oxygen, preserving its aroma, flavor and freshness from the first pour to the last. Each reusable keg holds the equivalent of approximately 26 bottles and can eliminate the bottles, corks, foils and labels associated with traditional packaging. The tap system also makes wine education more approachable. Guests can choose from different pour sizes or build a flight, making it easy to compare varietals, regions and winemaking styles during one visit. Try comparing two Chardonnays with different levels of oak influence, a Riesling and Verdejo with similar acidity, or Pinot Noir from two distinct regions. Tasting wines side by side makes their similarities and differences easier to recognize. Explore Wine at Sixty Vines You do not need to memorize every grape or wine region to appreciate what is in your glass. Begin by identifying what you notice. Is the wine light or full-bodied? Is it fruit-forward, earthy or floral? Does it feel crisp or smooth? Whether you’re visiting Sixty Vines Gaithersburg or Sixty Las Olas to explore 60 wines on tap, our team is more than happy to help you pair your wine of choice with the perfect dish.
