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When we delve into the world of wine, we are often fascinated by its aromatic complexity, by the color it displays in the glass, or by the story that accompanies each bottle. Nevertheless, there is a much more immediate and universal element that allows us to evaluate the quality of a wine: the tongue.

By tasting, we can recognize essential sensations that reveal whether a wine is well crafted, balanced, and has the potential to age. Learning to use the tongue as an instrument of analysis is a fascinating journey that combines science, practice, and personal sensitivity.

THE TONGUE AS A TASTING TOOL

The tongue and the mouth are privileged spaces where a large part of sensory information is concentrated. Sweetness is detected at the tip, acidity on the sides, bitterness at the back, and across the entire surface tactile sensations (dryness, roughness, velvet-like texture…) and thermal sensations (the warmth provided by alcohol or, conversely, the freshness of a wine served at a low temperature) are activated. The tannins in red wines, for example, are not perceived as flavor but as dryness or astringency in the mouth, the result of their interaction with the proteins in saliva. Alcohol manifests itself as warmth and volume, and the body of the wine is expressed in the density or weight we feel as the liquid glides across the tongue.

This immediate information allows us to go beyond simply deciding whether we like a wine or not, because it provides clues about the harmony of the whole, the quality of the raw material, and the choices made by the winemaker during vinification.

SWEETNESS AND ACIDITY: THE FIRST BALANCE

When a wine touches the tip of the tongue, sweetness is the first sensation to appear. In most dry wines it is almost imperceptible, but in wines with residual sugar it can become a key characteristic. Immediately after, acidity comes into play. This provokes an immediate response: the mouth begins to salivate, bringing freshness and liveliness. A wine with too much acidity may seem sour, while a wine with little acidity can feel flat and dull.

This is why many experts emphasize that the first criterion of quality on the palate is the relationship between sweetness and acidity. When they are in harmony, the wine conveys balance and pleasure.

THE TEXTURE OF TANNINS

In red wines, the tongue is the best ally for detecting tannins. This sensation of astringency— as if the mouth were left drier and the gums tighter— is the result of contact with the skins, the seeds, and often the oak used in aging. Not all tannins are the same: some can be harsh and green, leaving an unpleasant feeling, while others, when ripe and polished, bring silkiness and elegance.

Professional tasters often describe tannins with adjectives that evoke textures: “velvety,” “silky,” “grained,” or “rough.” This quality is decisive in judging a wine, since well-integrated tannins not only make it more enjoyable but also indicate good aging potential.

ALCOHOL AND BODY: VOLUME AND DENSITY

Alcohol plays an important role on the palate, and the tongue can perceive it through the warmth it leaves in the throat and the sensation of volume. When well integrated, it gives breadth and body to the wine; when excessive, it unbalances and can dominate the other flavors.

The body of a wine is defined as its density or weight in the mouth. It results from the combination of alcohol, glycerol, sugars, and other components. To better understand this sensation, many educators use the example of milk: a light-bodied wine recalls the texture of skimmed milk, while a full-bodied wine can resemble the creaminess of whole milk.

SIGNS OF QUALITY THAT THE TONGUE CAN DETECT

Although tasting is a global process, there are a series of signs which, if we pay attention with the tongue, can help us identify a good wine:

• Balance: no element stands out in an exaggerated way; sweetness, acidity, tannins, and alcohol coexist in harmony.
• Persistence: the taste lingers after swallowing or spitting. Great wines leave a long and pleasant trace.
• Fine texture: polished and silky tannins, without a scratching sensation.
• Purity: the wine shows clarity in its sensations, without strange notes or faults.

FACTORS THAT CAN DISTORT PERCEPTION

It must be borne in mind that the perception of the tongue is not always objective or constant. Several factors can alter it: eating very spicy food before tasting, smoking, taking medication, or suffering from a cold can condition the sensations.

It is also essential to respect the serving temperature: a wine that is too cold hides aromas and sweetness, while one that is too warm accentuates the alcohol. Environmental conditions and the physical state of the taster influence just as much as the wine itself.

The tongue is a privileged tool for identifying a good wine. It allows us to understand whether a wine is balanced, whether it has freshness, whether the tannins are silky or aggressive, whether the alcohol is well integrated, and whether the finish is long and memorable. It is not only about perceiving tastes, but about knowing how to read the sensations that the mouth offers us and interpreting them within the whole. With practice and attention, the tongue becomes a reliable compass that guides us between simple wines and wines that leave a mark.

Ultimately, tasting with the tongue is an art that requires time, training, and sensitivity, but it is also one of the most rewarding experiences for any wine lover. And beyond the technique, there is pleasure: that moment when the tongue tells us, with clarity, that we are in front of a wine worth remembering.

Practical Guide

WORKSHOP TO IDENTIFY A GOOD WINE WITH THE TONGUE

When we taste a wine, the tongue is our best ally. With it we detect sweetness, acidity, tannins, and the warmth of alcohol—four fundamental pillars for understanding whether a wine is balanced and of quality. But training the palate is not an innate gift: it can be practiced easily at home with a few reference solutions and three representative wines.

Below we propose a step-by-step workshop to educate your tongue and turn each tasting into a conscious and revealing experience.

1. Preliminary preparation

Before starting, prepare four glasses with simple solutions that will serve as your “sensory dictionary”:

• Sweetness: 10 g of sugar in 100 ml of water.
• Acidity: 5 ml of lemon juice in 100 ml of water.
• Tannins: infusion of 1 black tea bag in 200 ml of water (5 minutes).
• Alcohol: 30 ml of vodka (40% vol.) in 70 ml of water (approx. 12% vol.).

In addition, choose three easy-to-find wines:

• Young white (Sauvignon Blanc, Verdejo, or Xarel·lo).
• Young red (Tempranillo, Garnacha, or Syrah with little or no aging).
• Aged red (Cabernet Sauvignon, Merlot, or a Rioja Crianza).

2. Training with the solutions

Start by tasting the four solutions one by one:

• Sweetness: notice it on the tip of the tongue, soft and pleasant.
• Acidity: observe how it activates the sides of the tongue and triggers salivation.
• Tannins: pay attention to the dryness they leave on the gums and cheeks.
• Alcohol: perceive the warmth at the back of the mouth and in the throat.

This first step gives you a clear foundation for recognizing the same sensations in wine.

3. Tasting the young white wine

• It is usually dry, so there will be no sweetness.
• Acidity will be the main feature, providing freshness.
• Tannins are practically nonexistent.
• Alcohol is usually moderate (11–12.5% vol.), with a gentle warmth

4. Tasting the young red wine

• Although dry, the fruit can convey a sweet sensation.
• Acidity is less pronounced than in the white, but still noticeable.
• Tannins appear strongly, similar to black tea, sometimes slightly astringent.
• Alcohol is present and adds volume (12.5–13.5% vol.).

5. Tasting the aged red wine

• Wood notes can convey an aromatic sweetness (vanilla, cocoa, spices…).
• Acidity plays a secondary, more subtle role.
• Tannins are more polished, velvety, and integrated.
• Alcohol may be higher (13.5–14.5% vol.), but well balanced with the other sensations.

6. Conclusions and reflection

When you have finished, compare what you perceived in the solutions with what you found in the wines. Ask yourself:

• Where did I notice sweetness, acidity, tannins, and alcohol the most?
• Does the acidity make the white wine seem fresher?
• How do the tannins change from a young red to an aged one?
• Is the alcohol well integrated or does it stand out too much?

Write down your impressions in a notebook and repeat the exercise with other wines to consolidate your sensory memory.

7. Closing

This tongue workshop is a fascinating gateway into the world of tasting. It will help you understand that a good wine does not depend solely on personal taste, but on the balance between sweetness, acidity, tannins, and alcohol. With practice and curiosity, your tongue will become a precise tool capable of revealing the secrets of each bottle.

Goodbye for now, and see you soon.

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The moment of enjoying a good wine tasting is often perceived as a special experience, full of nuances. But a question arises:

Why is the last glass of wine from the bottle often the best?

This phenomenon can be explained by the wine’s evolution over time, which enhances its aromatic and taste properties. Moreover, the emotion associated with finishing a bottle can amplify the perception of pleasure and satisfaction.

TRANSFORMATIONS OF WINE

Wine is a living beverage that undergoes chemical and organoleptic transformations from the moment the bottle is opened until it is finished. These transformations contribute to the wine’s evolution, altering its aromas, flavor, and texture.

The perception that the last glass of wine is the best can be attributed to various interrelated factors, including oxygenation, temperature, context, and even the consumer’s mood.

• The Effect of Oxygenation

When a bottle of wine is opened, it comes into contact with oxygen in the air. This process, known as oxygenation, allows certain aromatic molecules to develop and become more pronounced.

Volatile compounds present in the wine, which may initially seem “closed” or less noticeable, are gradually released as they interact with air. This reaction is particularly significant in structured red wines or those aged in barrels, as they contain tannins and other substances that need time to soften.

At first, oxygen exposure can dissipate certain reductive or sulfuric notes that might be perceived as unpleasant. This opening effect allows more desirable notes, such as ripe fruit, spices, or even tertiary nuances like leather or tobacco, to emerge more clearly.

However, oxygenation also has a limit. If the wine remains exposed to air for too long, it can start to over-oxidize, leading to a loss of freshness and the emergence of less pleasant aromas, such as overripe fruit or vinegar. For this reason, the last glass of a bottle consumed within a reasonable timeframe tends to have an optimal balance between aromatic evolution and structural integrity.

In white and rosé wines, although the process is less pronounced, oxygen also helps highlight floral and fruity notes, making the final glasses more expressive aromatically.

It is worth noting that in sparkling wines, oxygenation can have a different effect: while it may enhance aromas of dried fruits or brioche, prolonged exposure can cause a loss of its characteristic effervescence.

• Aromatic Evolution

Over time, wine can reveal more complex aromas that are not initially perceived. This phenomenon is due to the interaction between the wine’s molecules and oxygen, which can transform its aromatic compounds.

In robust red wines, such as Cabernet Sauvignon or Syrah, the first glasses may be dominated by notes of ripe black fruit, spices, or even herbaceous aromas. As the wine evolves, more subtle and sophisticated nuances can emerge, such as leather, tobacco, fine wood, or dark chocolate.

In white wines, such as barrel-fermented Chardonnay, aromatic evolution can lead to notes of dried fruits, vanilla, or butter. Meanwhile, in lighter whites like Sauvignon Blanc, tropical fruit and floral aromas may become more pronounced. This aromatic enrichment is often most noticeable in the final glasses, which have had more time to interact with the air.

• The Influence of Temperature

The temperature of the wine also plays a crucial role in its perception. As the wine remains in the glass or in an open bottle, it tends to warm up slightly, especially when consumed at room temperature. This increase in temperature can alter the expression of aromas and enhance the perception of texture.

In red wines, a slight rise in temperature can intensify fruit perception and soften tannins, making the wine rounder and more enjoyable.

In white and rosé wines, a slightly higher temperature can allow aromatic notes to emerge that might remain hidden at cooler temperatures. However, it is important to avoid excessive warming, as the wine could lose freshness and vibrancy.

For sparkling wines, temperature is even more critical: keeping them cold helps preserve their effervescence and balance sweet aromas with refreshing acidity. A final glass at the right temperature can provide a uniquely satisfying sensory experience.

• Interaction with Sediments

In some wines, especially aged reds and natural wines, the last glass may contain a small amount of sediment. These sediments, formed from yeast residues or precipitated polyphenols, can add texture and additional intensity of flavor that is not as present in the first glasses. While not everyone appreciates sediment, for some consumers, its presence is an added value.

Sediments can introduce a tactile dimension to the wine, giving it a richer, deeper sensation. In unfiltered wines, this extra layer of complexity is especially appreciated by those seeking a more authentic experience, closer to the wine’s natural essence.

• The Psychological and Emotional Factor

The last glass of wine is often enjoyed with a sense of nostalgia, as it marks the end of the tasting experience. This awareness can influence the way the consumer perceives the wine, making it more appreciated with greater attention and mindfulness. Additionally, wine is a beverage often shared in special moments, where its perceived quality can be amplified by the social and emotional context.

This emotional dimension is also influenced by the ritual of wine consumption. Watching the bottle’s contents gradually decrease can create a sense of anticipation, culminating in the final glass, which becomes a moment of closure and celebration. The pleasure it brings is not only a matter of taste but also of emotions and experiences.

The perception that the last glass of wine is the best is the result of a combination of chemical, physical, and psychological phenomena. Oxygenation, aromatic evolution, temperature, and the emotional context all come together to enhance the tasting experience.

However, it is important to remember that each bottle of wine and each moment are unique, and the pleasure found in the last glass is also a reflection of wine’s richness—both as a beverage and as a cultural experience.

Goodbye for now, and see you soon.

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The balance on the palate of wine is a key concept for understanding and appreciating wine, as it refers to the equilibrium between the different components that shape the sensations we experience when tasting it.

When we talk about the balance on the palate, we are referring to the harmonious interaction of factors such as acidity, body, tannins, sweetness, and alcohol. These elements can vary in intensity, but the ideal wine must have a balance that ensures none of them overpowers the others.

THE ACIDITY OF WINE

Acidity is one of the most important factors that influence the mouthfeel when tasting wine. It is the component that provides freshness, liveliness, and structure, and it has a direct impact on how the wine is perceived.

Let’s see how acidity affects the mouthfeel and the overall balance of a wine.

• Freshness and liveliness

Acidity is responsible for the sensation of freshness we experience on the palate. In wines with good acidity, there is a certain electric or crisp feeling on the palate that makes the wine more vibrant and refreshing. This freshness is especially notable in white, rosé, and sparkling wines, but it is also important in some red wines.

• “Cleaning” effect

Acidity has the ability to “cleanse” the palate, eliminating the sensation of fat or heaviness that other components of the wine, such as sugar or alcohol, might cause. This makes wines with good acidity excellent food companions, as they help balance the richness of many foods like cheeses, fatty meats, or creamy dishes.

• Balance

Acidity plays a key role in the balance of the wine. A wine with too much acidity can seem too harsh, acidic, or sour, like an overly tart lemon, but a wine with too little acidity can be flat, cloying, and lifeless. Acidity must be in balance with other components like sweetness, alcohol, and tannins to make the wine harmonious and enjoyable.

• Persistence

Wines with adequate acidity tend to have better persistence on the palate, meaning that the sensations from the wine linger longer after each sip. This contributes to a more complete and prolonged tasting experience. Wines with low acidity, on the other hand, can disappear quickly from the palate, leaving a sense of lack of depth.

THE BODY OF WINE

The body of the wine is another key factor that influences mouthfeel and is often what determines the impression of “weight” or “volume” that the wine leaves as we taste it. The body of a wine is related to its texture, density, and the overall perception of fullness we experience on the palate.

This sensation can range from a light wine (such as a young white wine or rosé) to a full-bodied wine (such as a robust red wine or a fortified wine).

For example, a wine with a lot of body but little acidity can feel too heavy or cloying, while a wine with a light body and high acidity can be refreshing and easy to drink. The challenge in winemaking is to ensure the body is well balanced with the other characteristics for a pleasant wine.

• Light-bodied wines

They are often described as light or delicate, with a fluid and slightly translucent mouthfeel. These wines can be fresh, easy to drink, and often have a lower alcohol content. An example could be a Pinot Noir or Sauvignon Blanc.

• Medium-bodied wines

These wines have more structure but aren’t too dense or heavy. They often strike a balance between freshness and richness, like a Merlot or a Chardonnay aged in oak barrels.

• Full-bodied wines

Full-bodied wines are perceived as dense, concentrated, and can fill the mouth with a powerful and pronounced presence. They typically have a high alcohol content and are often associated with varieties like Cabernet Sauvignon, Syrah, or fortified wines like Port.

THE TANNINS OF WINE

Tannins are compounds found in the skin, seeds, and wood that give a sensation of astringency or dryness on the palate. They are primarily associated with red wines, and their role in the balance of wine is essential, as they provide structure and allow the wine to age properly.

How are tannins perceived on the palate?

• Astringency

The most obvious characteristic of tannins is astringency, a sensation of dryness or roughness that occurs when tannins interact with the proteins in saliva. This interaction causes the saliva to adhere to the mucous membranes of the mouth, generating a sensation of dryness, as if the mouth becomes “rougher.” This feeling is similar to that caused by very strong black tea or unripe fruit.

• Texture

Tannins contribute structure to the wine and are responsible for giving it “body” and depth. A wine with well-integrated tannins will be perceived with a rich, full, and velvety texture. The sensation can range from a firm, marked roughness (such as in young, tannic wines) to a silky smoothness in aged wines, where the tannins have softened over time.

• Dryness

Dryness is a key secondary effect of tannins on the palate. This sensation of dryness can vary in intensity: in wines with very pronounced tannins, such as a Cabernet Sauvignon or Nebbiolo, the dryness is more noticeable, while in wines with softer tannins, such as Pinot Noir, the sensation is more delicate and subtle.

• Persistence

Tannins also influence the persistence of the wine, that is, the length of time the sensations linger after the last sip. A wine with a good amount of tannins can leave a lasting impression on the palate, prolonging its presence and contributing to the perception of complexity.

THE SWEETNESS OF WINE

Although many wines are not sweet, the presence of some residual sweetness can influence the balance. In sweet wines, the sweetness must be counterbalanced by sufficient acidity to prevent them from becoming cloying.

How does sweetness affect the palate?

• Sweetness Sensation

Sweetness is perceived on the taste buds of the tongue, particularly at the tip. Depending on the level of residual sugar present in the wine, this sensation can range from subtle softness to a marked sweetness. Totally dry wines have almost imperceptible sugar content, while sweet wines, such as dessert wines, can have high levels of sugar that leave a distinct sensation of sweetness on the palate.

• Texture and Viscosity

In addition to the direct perception of sweetness, residual sugar can influence the texture of the wine. Wines with higher sugar levels are often perceived with a sensation of viscosity or fattiness, that is, a certain volume and weight on the palate. This is particularly evident in wines like Sauternes, Tokaji, or ice wine, which may have an almost viscous texture. On the other hand, dry wines typically have a lighter, more fluid texture.

• Balance with Acidity

Acidity plays a key role in how sweetness is perceived. In well-balanced sweet wines, acidity counteracts the sweetness, preventing the wine from becoming cloying or heavy. This balance is essential for sweet wines to be enjoyable and fresh. For example, a sweet Riesling has very high acidity that keeps the sweetness in balance, providing freshness and liveliness. If a sweet wine has low acidity, the sweetness can become overwhelming and tire the palate.

• Softening Effect

Sweetness can also soften other elements of the wine, particularly tannins and acidity. In wines with strong tannins, a bit of sweetness can balance their roughness and make the wine more approachable. This is particularly noticeable in some fortified wines like Port or in certain red wines with a bit of residual sweetness, like certain Zinfandel.

• Persistence

Sweet wines often have a longer persistence on the palate than dry wines. This means that after swallowing or spitting out the wine, the sensations of sweetness continue to be felt for a longer period. This persistence is highly valued in dessert wines and can give an impression of depth and complexity in the tasting.

• Perception of Body

Sweetness increases the perception of the body of a wine. The more sugar a wine contains, the more body it is perceived to have on the palate, as sugar adds density and viscosity. This is clear in sweet wines, which are often perceived as fuller and denser than their dry counterparts, even when they have the same alcohol content.

THE ALCOHOL OF WINE

Alcohol gives a sensation of warmth on the palate. A high alcohol level can make a wine seem too strong or heavy if not well balanced with the other elements. Conversely, a wine with low alcohol may seem thin or dull.

What impact does alcohol have on the mouthfeel?

• Warmth Sensation

One of the most evident ways alcohol manifests on the palate is through a sensation of warmth or “spiciness.” Wines with a high alcohol content (14-16% or more) leave a warm feeling in the mouth and throat after drinking. This warmth can be pleasant if well balanced with other elements of the wine, but if it is excessive or overpowers other sensations, the wine may seem “hot” or even “burning,” which is undesirable.

• Body and Viscosity

Alcohol contributes to the body of the wine, adding volume and a fuller sensation on the palate. The higher the alcohol content, the more “body” the wine will have. This is because alcohol has a denser texture than water and makes the wine feel heavier and more viscous.

• Texture and Mouthfeel

Alcohol adds a certain smoothness and roundness to the mouthfeel. In a well-balanced wine, it can give a silky, rounded sensation that makes the wine more pleasant and harmonious. On the other hand, if the wine has too much alcohol in relation to other components such as acidity and tannins, it can seem unbalanced, with a greasy or heavy sensation.

• Perceptible Sweetness

Although alcohol is not sweet itself, a wine with high alcohol content can create a greater perception of sweetness. This is because alcohol can mask the perception of acidity, making the wine seem softer or sweeter than it really is. This effect is particularly evident in full-bodied wines or certain fortified wines, where the perceived sweetness is often related to the combination of high alcohol and residual sugar.

• Persistence

Alcohol also influences the persistence of the wine on the palate, that is, the length of time the wine leaves sensations after the last sip. Wines with higher alcohol tend to have a longer persistence, making the wine continue to leave an impression even after it is consumed. This persistence contributes to the perception of quality and depth in a wine.

THE IDEAL BALANCE

A well-balanced wine is one where none of these elements dominate the others in an exaggerated way.

Excess acidity can make the wine seem too sour or aggressive, while a lack of acidity can leave the wine flat or lifeless. Similarly, overly strong tannins can be astringent and unpleasant, but a lack of tannins in a red wine can make it bland or lacking in complexity. In the case of alcohol, if it is too prominent, it can overshadow the other characteristics of the wine, while excessive sweetness without the balance of acidity can make the wine too heavy.

The harmony between these components is what defines a good wine. When tasting a well-balanced wine, the mouthfeel is full and satisfying, and it is often described as “round” or “harmonious.” This balance can also be perceived in the wine’s persistence, an important aspect in evaluating the quality of the wine.

The balance on the palate of a wine is a combination of complex sensations that depend on the harmony between these described factors. This harmony or balance is essential to enjoying a quality wine, and it is what distinguishes a well-crafted wine from one made with less care.

Goodbye for now, and see you soon.