Swirl: Swirling opens up the aromas and flavors and introduces oxygen which will help soften a young red wine's tannins.
Swirl the wine in your glass. This is to increase the surface area of the wine by spreading it over the inside of the glass allowing them to escape from solution and reach your nose.
Swirl: Assists in releasing volatiles.
Sniff: Don't be shy. Sniff hard and confidently.
Taste: How much? Whatever feels comfortable. For most people 10 mls is sufficient. Don't just sip the wine.
Swirl the wine.
Honestly, I still can't bring myself to do this step as I just feel too silly.
Swirl the wine in the glass to release its fragrances. Sniff rather sharply to carry them to the nerve ends high in the nose.
Swirling a glass of wine can reveal a higher alcohol content.
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Swirl:
While firmly holding the stem of the wine glass, gently swirl the glass in tiny circles on a flat surface for 10 to 20 seconds allowing oxygen to penetrate the wine.
Swirl, Sip, Discuss
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2. Swirl the glass around gently, holding your glass by the stem or foot, in order to release the aroma (forward smells that come from the grape) and bouquet (subtle scents that develop as a result maturing and oak aging).
Try swirling a thick wine in a glass sometime. See how some of the wine sticks to the side of the glass and slowly drains down in thick rivulets? Those are the legs of the wine.
Next, swirl the unoaked Chardonnay around and give it a good sniff - bright fresh, fruit will likely dominate the nose.
When you swirl wine in a glass and sniff it, the volatile essences of the wine are carried by thousands of nerve endings in your nasal cavity to the olfactory bulb in your brain.
Aaron Pott swirling & tasting wine from the fermentation tank.
Pump Over!
Preparing to climb into the tank.
Why should I swirl wine in my glass before I drink it?
By swirling your wine, oxygen is invited into the glass, which allows the aromas to escape.
Some of the best-known grape varietals and their characteristics: ...
Gently swirl the wine inside the glass so that you can see the color of the wine. White wines are rarely white and you will normally see colors that range from light yellows to greens and even browns.
Next, there's the swirl. No, it's not just something you see in the movies, although it does make you look pretty cool; it's actually to coat the sides of the glass and release the "bouquet," or the smell of the wine.
You don't want to be so worried about spilling it that you can't give it a nice swirl in the glass.
Take a look at it.
Next, swirl the wine gently in the glass by holding the stem and keeping the base on the table. Swirling will mix the wine with the surrounding air and will help release the wine's bouquet, or aroma.
Each guest will need to have a wine glass, preferably one with a large bowl for swirling and sniffing. Glasses used for wine tasting are very important, so spend some time selecting good stemware.
Term used when referring to the liquid rivulets that form on the inside of a wineglass bowl after the wine is swirled in order to evaluate the alcohol concentration present.
No matter how much I swirled and sniffed, the nose remained closed and uninteresting. The palate was similar - some hints of blackcurrants, cassis, leather, tobacco, blackberry, spice, and earth - but otherwise flat and, well, obtuse.
The viscous rivulets that run down the side of the glass after swirling or sipping, a mingling of glycerin and alcohol.
Length
Lingering aftertaste.
Light ...
A lot of people call this process, swirling, but I like to call it agitating because that is in fact what you are doing. The action of swirling the wine causes the wine to become agitated by oxygen, releasing several aromas present in the wine.
Your partner is slowly swirling a glass of Pinot Noir, delighting in the aroma and flavor of strawberries and raspberries. This is one of those moments for light thoughts - nothing too deep or meaningful.
The rivulets of wine that slowly glide down the glass after swirling the wine are often called legs or tears. They’re related to surface tension differences between water and alcohol.
The bouquet of wine is best revealed by gently swirling the wine in a wine glass to expose it to more oxygen and release more aromatic[13] etheric, ester, and aldehyde molecules that comprise the essential components of a wine's bouquet.
Immediately start adding iodine solution to the sample, swirling it as you go. You will note a purple-black patch which disappears as you swirl. As soon as the purple colour persists, stop adding iodine, and note how many mL you've used.
Use the swirl, sniff, and slurp method to enhance your tasting ability.
Aeration: Inviting oxygen into the wine by decanting or swirling wine in a glass, balancing out the flavor of a wine.
Aging: The act of storing wine in barrels, tanks, casks and bottles allowing the wine to mature.
Agronomist: Soil expert ...
Decanting the wine or swirling it in a glass will allow the wine to breathe, therefore helping it to open up and develop. The oxygen will allow the wine to release its aromas and give off scents developed in the bottle.
It refers to the streams that are seen on the side of the glass after swirling (also called tears).
AERATION: The process of letting a wine "breathe" in the open air, or swirling wine in a glass. It's debatable whether aerating bottled wines (mostly reds) improves their quality.
It refers to the tear-like tracks that a wine makes down the side of a glass after it has been swirled. It may be related to alcohol or glycerol content - it's a matter of contention.
Legs The viscous droplets that form and ease down the sides of the glass when the wine is swirled. The more pronounced and persistent the legs, the higher the alcohol content of the wine.
Legs: The streams that run down the sides of a glass when swirled, it indicates a rich, full-bodied wine.
Lively: Winehigh in acidity with a crisp, fresh flavor. Also used for sparkling wines with a pleasant bubble.
Legs: a wine's body or viscosity can be determined, often, by the way rivulets (or sheets, or "tears") of wine descend the inner glass after swirling.
the more studied reflection gained by swirling the wine in the glass to release more than it does on the first impression
cherry-like ...
Legs or tears Droplets which slide down the sides of the glass after the wine is swirled, indicating a rich wine. They have nothing to do with glycerol.
Length Long finish on aftertaste.
Light Low alcohol or lack of body ...
Legs: A term used to describe how wine sticks to the inside of a wine glass after drinking or swirling. Also called tears.
Length: A characteristic of fine wines. The amount of time the sensations of taste and aroma persist after swallowing.
AERATION: This is the process of trying to drive more oxygen (air) into the wine, usually done through decanting, double decanting, or vigorous swirling in the glass.
Legs
The traces of wine that run down the side of the glass after swirling or sipping.
Length
Lingering aftertaste of flavours and aromas in the mouth. Fine wines should have a long finish.
Legs
Wine streaks or "tears" that run down the side of the glass after swirling or sipping. They result from alcohol and glycerin in the wine. Long legs are often a sign of better wines.
Legs. the streams of liquid formed on the sides of the wine glass after the wine is swirled, indicative of the body and texture of the wine.
Length. The sustained impression of a wine across the tongue.
Legs: A term used to describe how wine sticks to the inside of a wineglass after drinking or swirling.
Loire: A river in central France as well as a wine region famous for Chenin Blanc, Sauvignon Blanc and Cabernet Franc.
legs or tears
The rivulets that creep down the inside of a glass after the wine has been swirled. They are not indicators of quality, but are rather the interaction of water and alcohol molecules.
Used to describe how wine clings to the glass after swirling - the greater the alcohol by volume, the more viscous the wine and the longer the "legs".
Len De L'Elh...
White grape variety. French.
Legs: This is a wine appreciation term referring to the colorless "tears" or liquid rivulets which form along the inside wall of a wine glass a few seconds after the wine in the glass is swirled.
Legs - The tracks of liquid that cling to the sides of a glass after the contents have been swirled. Often said to be related to the alcohol or glycerol content of a wine. Also called tears.
It also prevents fingerprints from smearing the glass, and makes the glass easier to swirl. Except for the wine connoisseur, wine glasses can be divided into three types: red wine glasses, white wine glasses and champagne flutes.
Legs
The name given to the rivulets that run slowly down the inside of a glass after a wine has been swirled. Legs are generally indicative of a rich wine.
Legs:
The droplets that form and ease down
the sides of a glass
when the wine is swirled.
Legs
Also called tears, legs is a tasting term referring to the tear-like tracks that cling to the sides of a glass after the wine has been swirled. It may be related to glycerol or alcohol content .
Late Harvest - Wines left on the vine longer than usual to obtain higher sugar levels.
Legs - The tear-like tracks that a wine makes down the side of a glass after it has been swirled.
M ...
This can happen during the winemaking process, when decanting a wine, or by swirling the wine in a glass before tasting it. Aeration softens the tannins and expands the bouquet and flavors.
Aging ...
Yeast in the bottom of beer bottles is not harmful; neither does it cause upset stomachs, in fact some beers, especially Weissbiers/Wheatbeers, generally taste better with the yeast swirled in.
See Brewers Yeast.
LEGS/TEARS - The streams of wine down the inside of a glass after it has been swirled. Not at all a sign of quality, but a general relation to the alcohol content of the wine. The thinner the streams, the higher the alcohol.
Legs: A coating on the inside of the wine glass, after being swirled, that separates into viscous-looking rivulets that slowly slide down the glass to the wine's surface. Legs generally indicate a rich, full-bodied wine.
 See also: Wine, Taste, White, Aroma, Red Wine
  
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