How to taste wine?

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Tasting the wine you always use all your five senses and imagination. The three stages of tasting are: visual judgment, olphactoric stage and tasting in the mouth.

The tasting starts with the visual judgment of the wine. Good looking wine makes taster anxious to try it. How to look correctly the wine? The glass needs to be transparent; in the colorful or sculpted glass you will be not able to see the wine correctly. Take the glass and put it on a white tablecloth or piece of paper.

Take a look at the wine from the top of the glass. It should be transparent, brilliant. Please note that each style of wine has different shadow of color, also the age of the wine influences it.

For example light body red wine will have more ruby color and full body one more purple. After years in the bottle, the wine changes the color, the reds become browner and whites move to gold.

From the quality of visual aspects, the professional tasters can immediately say about the age of wine, the style in which is done and sometimes even about the variety. The brilliancy is telling about the condition and freshness of the wine.

narizSecond stage is the bouquet of the wine. First “nose”, means aromas which come when you lift the glass to your nose and inhale its fragrance. Then spin glass gently, in order to aerate the wine. This process makes all the closed scents of wine explore.

About the aromas in the wine it is possible to successfully write a voluminous book. Some of them are specific to the white wines, like white flowers, white and yellow fruits, green notes, and often tropical fruits.

Others are used to describe red wines as: berries, red fruits, red flowers, wild fruits, dry off cooked red berries.Each strain also has its typical scents like famous cassis and blackcurrants aromas in Cabernet Sauvignon. The type of soil and the winemaking process translates the intensity and type of the wine’s aromas.

gustoSearching aromas in the wine, tasters move within several fragrance families, among them: floral, fruity, mineral, bloody, animal and fur, musk, sweat, meat, tobacco, smoke, burned, roast, toast, burned stone, leather, chocolate, coffee, spices like star anise, fennel, mushrooms, vegetable, herbs, balsamic and resin, pine, incense, wood, pencil, bark, sawdust, chemicals such as alcohol, oil, sulfur, drugs, iodine, and others.

It is a great pleasure to smell the wine and hunt in own olfactory memory fragrances associations. Close your eyes, smell the wine and picture the specific fruit or forest, moss, grass, and even the sea.

The last step is an attempt to taste the wine in the mouth with the tongue. The perfect wine should have: sweetness, acidity and balanced tannin. Other important factors are: the structure of wine according to its style, the durability and of course the personality of the wine.

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