Evgeny Strzhalkovsky on the Art of Wine Tasting
To truly understand wine, one must stop treating the glass as an ordinary drink — this is the view of collector and owner of an Italian winery Evgeny Strzhalkovsky. The work of a taster begins long before the first sip and continues far longer than many assume. Attentiveness, a slow immersion into the aroma, and the ability to notice changes — this, according to Evgeny Strzhalkovsky, is what makes the process especially engaging.
As Evgeny Strzhalkovsky explains, aromas do not remain unchanged during tasting. Once the wine stands for a moment, it begins to shift: what was initially restrained gradually becomes more complex. Sometimes, after half an hour in the open air, the wine seems to “wake up,” and after an hour it acquires new notes — sometimes improving, and sometimes not. An equally important element, notes Evgeny Strzhalkovsky, is a properly chosen glass: its shape helps collect in one place the aromas that might otherwise slip away.
For those who are only beginning their journey as tasters, the winemaker suggests not complicating the process. First — examine the wine carefully, noticing its shades and clarity. Then — give the nose time to adjust to the aroma, taking a few calm breaths, each of which reveals a distinct layer. Only after this should one move on to the taste, paying attention to how the wine behaves on the tongue, how it changes from the first second to the aftertaste.
When the basic steps no longer raise questions, it is worth moving on to comparing different wines. Such parallel tastings help one better understand the character of a variety, whether it is Pinot Noir, Barbera, Cabernet Sauvignon or Chardonnay. And for those who want to go further, there is an opportunity to explore less common varieties — Saperavi, Kokur or Krasnostop — and study how ageing in steel or in oak barrels of different types affects the taste.
The most captivating stage is the ability to “read” the place where the grapes were grown. Terroir — the subtle combination of climate, soil and landscape — does not reveal itself immediately, and learning to detect these features is something not everyone succeeds at. But this very skill turns tasting into a journey between regions, even if a person never leaves the table.
Gradually, not only one’s palate develops, but also attention to detail, which over time carries over into other spheres of life. In a world where everyone is in a hurry, tasting becomes a rare opportunity to stop and immerse oneself in sensations. Each glass, approached this way, becomes a small discovery, and the process — a pleasure one naturally wants to share with loved ones.
