In just a few weeks, Aug. 7-8, the state’s original wine festival, Vintage Ohio, www.VisitVintageOhio.com, will open at Lake Farmpark in Kirtland, near Cleveland. There are lots of new features in its 31st year, but the stars of this and all other wine events are always the wineries on Festival Field.

Northeast Ohio truly has developed a vibrant wine culture as our communities have embraced our wine-producing families as their own.

However, before heading to a tasting experience, just like studying for an exam in school, sometimes a review of information will make the final experience — or final grade — a little better. So, for those attending the festival as well as for those visiting a nearby winery soon, here are some hints to make everyone a “better” wine taster and the experience more enjoyable.

Look for clarity: Hold the glass up to light. Wines should be brilliantly clear, free of any haze or cloudiness regardless of their color.

Observe the legs — or tears — to help you anticipate what you are about to taste: Swirl the glass. The little rivulets that cling to the inside of a glass of wine are an indication of sweetness or a sign of the percentage of alcohol. The higher the sweetness, the thicker and longer lasting the legs will become. Conversely, higher alcohol will result in thinner, albeit a larger number of legs.

Color also provides lots of clues.

White wines: These should range from nearly colorless to light yellow-green and light straw to medium gold and a deep golden color. Low-color wines tend to come from cool climate regions and are from more recent vintages. Medium-color wines generally have some oak aging, have had lots of hang time in the vineyard at the end of harvest, more bottle aging time or are sweeter wines. Once white wines begin to show evidence of ‘browning,’ they are likely becoming oxidized and should be quickly consumed before they go “over the hill.”

Red wines: Colors for reds range from pink to light red and medium red to a deep dark ruby red. An older wine will often be described as having a “brick-red” look whereas a recently released wine will show lots of purple hues. Pink wines are usually made from red grapes that are traditionally pressed quickly with little skin contact. Certain red grape varieties have more natural pigment than others so a Pinot Noir will produce a lighter red that would a Cabernet Sauvignon. As wines mature in the bottle, they take on an ever-more tawny appearance, but as with whites, once browning occurs, wine quality rapidly diminishes.

The aromas: Grape varieties show different and unique aromas — like peach, melon and pear in Riesling or the blackberry and plum in a Syrah. Regardless, the aromas, which come from the fresh fruit, and the bouquets, which result from the complexity of fruit plus cellar time and bottle aging, should always be pleasant. There is an aroma wheel, developed by Ann Noble at UC-Davis 50 years ago, for those interested in identifying grape varieties and their aromas in a finished wine. Check one out online.

Take a sip: Slowly roll the wine across your palate. You will notice sweetness only from the tip of the tongue. Acid will activate the middle sides of the tongue receptors and bitter — AKA tannins — only toward the middle back. A flavor called umami — think bacon — provides a kind of coating across its entire surface. The complexity gives what we call the “finish.”

Finally, at the very end, activate your brain but then relax and enjoy all the senses captured in those few seconds.

For more information on all things wine, email Donniella at dwinchell@ohiowines.org.