Meads that are stronger or sweeter may have a stronger honey aroma than those that are drier or weaker. Is the honey’s varietal character present if honey varieties are declared?
Taste
When a person drinks mead, they experience flavor. Is it loaded with honey? Do you detect any wine-like notes? Are the ingredients (fruits and spices) present, and does the flavor have a good balance or does one element overpower the others? Consider the following as you try to pinpoint the flavors in your mead.
Flavors of the mead:
The most desirable flavors are estery, fresh, and clean, with yeast or fermentation qualities being minimal to nonexistent. Smooth, well-aged alcohol flavors are preferred against sharp, hot, or solventy ones. The acidity is enhanced and the finish is given a “bite” by higher carbonation (if present). Depending on age, very slight oxidation may be present, but it’s best to avoid flavors like excessive molasses, sherry, or paper.
Sweetness and flavor of honey:
Meads that are stronger, sweeter, and more potent will have a stronger flavor of honey. Is the honey’s varietal character obvious if honey varieties are declared? The remaining sweetness must never be syrupy, cloying, or have the appearance of unfermented honey. Is there any sweetness felt if it’s dry?
Mouthfeel
The physical and physiological feelings you experience while consuming mead are referred to as mouthfeel. It may be referring to the body, texture, or balance of the mead.
Body of the mead:
The body might vary greatly, although the majority fall between medium-light to medium-full. With stronger and/or sweeter meads, body typically increases, whereas with lower gravity and/or drier meads, body typically reduces. Even with sweet meads, body sensations shouldn’t be accompanied by an overpowering sweetness. Likewise unattractive are bodies that are overly thin or watery.
High carbonation will make the acidity stronger and give the finish bite.
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