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Tasting
Wine tasting is both a simple and complex process. Below you will find the different components of understanding and tasting wine.
The color : the first impression
Firstly, take a good close look: taking the glass by the stem gently incline it to gauge the intensity and the nuances through the various depths of liquid.Note the brightness of the colours, and reactions to the light. Enthusiasts usually judge a wines colour against a white backdrop and in this way note if a wine has a dark or pale robe.
The ‘nose’ : the first evaluation
It is important to try identify that which we smell, relating to a known fragrance (products or individual circumstances).
First smell the wine, then after lightly swirling the wine in the glass, in order to reveal the various "olfactive images" and discover all the subtleties.
Do not hesitate to generously dive your nose into the wine glass. As the fragrance develops one can become capable of associating aromas with the scent of the wine.
- the primary aromas which come from the grape variety ;
- the secondary aromas which come from the fermentation,
- the tertiary aromas which come from aging, the ‘bouquet’.
The mouth : Finalizing the overall impression
By small successive sips, together the mouth and the taste buds reveal all the subtlety and finesse of the bouquet. Take a moderate mouthful of wine and drawing in some air pass the wine around the mouth in order to saturate the palate and stimulate the taste buds during this tasting phase.You can either spit out or swallow, depending on the circumstances and the number of wines to be tasted. The duration of aromatic perception like that of structure (more or less fleshy or lively) thus determines the length of the wine.