When tasting wine, the task of identifying and articulating those we like can seem quite daunting. it can be a lifelong journey to find what one would call their perfect glass. not only do the wines change flavor with vintage and time, but our palate changes as well. how many of you who enjoy big full reds or tart buttery whites started out drinking White Zinfandel? it can be disheartening to fall out of love with a wine once your tongue has matured.

To begin, we need to educate ourselves on what it is we like in a wine, and we can do this by learning the components of wine and how they make up the structure of flavor. Even though hundreds of flavors can be used to describe a wine, there are actually only five major components present in every wine.

The first component, tannin, is probably the most well-known flavor component. extracted from the seeds and skins of the grape during fermentation, tannin is found predominantly in red wines. It is identifiable by a dry, almost fuzzy sensation in the mouth, similar to drinking tea that has been steeped for too long. Tannins react with the proteins in your saliva and literally displace moisture to create the dry effect in your mouth. You will hear people describe tannin as giving the wine “backbone” or “complexity” which is typical of full-bodied reds.

The second is acid, the broadest component in flavor because of the multitude of acids that can be in a wine. Acid is present in all fruits, and determines the characteristics of any particular fruit’s flavor. The fruit or grapes going into a wine greatly dictate the amount and types of acids coming out. In the best cases, acid can give a wine a tart, fresh character, and even creamy undertones (in the case of lactic acid). In the worst cases, acid causes an astringent taste often perceived as bitterness.

The next component, sugar, is straightforward. We all recognize sweetness, as it has been hardwired into our brains through millions of years of evolution. When trying to decide on a wine to drink, the first thing one should ask is, “Do I want this to be sweet, or not, or somewhere in between?“ Knowing that will allow you to focus in on other flavors and not worry about the wine being face-puckering dry or stupendously sweet. Not only is sugar present for taste, it also serves as the fuel in the winemaking process. This brings us to our next component.

Alcohol is what makes wine. Without it you would only have juice. It is what allows us to keep wine on the rack for months or even years. It’s also probably the reason why we drink wine. Alcohol is mostly associated with a hot or burning sensation, but can produce a sweet flavor in higher concentrations. That is why many fortified wines (wine with alcohol levels in excess of 14%) have a sweet taste to them.

The last flavor component in wine, although not in all wines, is oak. Many traditional wines are aged—even fermented—inside an oak barrel. This imparts a variety of flavors simply by being in contact with the wine for an extended period. Those characteristics include wood (obviously), spices, vanilla, caramel, and butterscotch. Even though traditional wines have always had some level of oak in their structure, new methods of making wine allow winemakers to experiment without any oak whatsoever.

Now, go forth and explore, and don’t be intimidated by tasting sheets. Allow your tongue to taste and learn. Take notes on which components you taste and which are absent. You’ll eventually be able to tell if you like a wine or not, and why.

Paul Kovacich is the owner and winemaker at Falderal Winery (falderalwinery.com) and has been making wine for seven years. The winery currently produces between 150–200 cases per year, with new varietals rotating every couple months. The retail shop offers home winemaking classes and the supplies needed to get started. Paul can be reached at paul@falderalwinery.com or 828.693.7676.