Deciphering the Tears and Legs of Wine

When we taste a wine, every detail can tell us a story about its origin, composition and quality. Among these details, the "tears" or "legs" that run down the sides of the bowl are often observed by connoisseurs. But what do they really reveal about the wine?

What are tears and wine legs?

Tears, also known as legs, are the drops that form and slide down the side of the glass after the wine is shaken. Although many believe that they indicate the quality of the wine, they are actually more related to its physical characteristics.

What do they reveal?

Alcohol Content: Tears are an indication of the alcohol content and viscosity of the wine. Wines with a higher alcohol content tend to form more prominent and numerous tears. This happens because alcohol evaporates faster than water, leaving a concentration of glycerol that forms tears.

Residual sugar: Sweeter wines may also have thicker tears. Residual sugar increases viscosity, making tears flow more slowly.

How to interpret them?

Although observing tears can enrich the tasting experience, it is important to remember that they are not a definitive indicator of the quality of the wine. They can, however, offer clues about the style and structure of the wine you are about to taste.

Tasting tips:

Observe: As you spin the bowl, pause and watch as the tears form and flow. This can prepare your palate for what to expect in terms of the wine's weight and body.

Compare: When tasting different wines, compare the tears of each one. This can help understand the variations in alcohol content and sweetness between them.

Enjoy: Wine tasting is a complete sensory experience. Tears are just one part of the puzzle, so let yourself be enveloped by all the aromas and flavors wine has to offer.

The tears and legs of the wine are a beautiful visual spectacle that complements the complexity of the tasting. Next time you raise a glass, take a moment to appreciate this liquid dance and all it may suggest about the wine you're about to enjoy.