Oenophilist and Wines

Oenophilist

With Regards to wine, there are three types of person so far: those who like to solely enjoy its flavor; those very interested in how it is made and some further information; and those who are “oenophilists”. This word gets employed to classify those who work by studying the fabrication and degustation of wine. Such name comes from the Greek “oenos”, which means “Wine”. Still in wine culture, we can find the viticulture, which is the general cultivation of wine (grapes) – what can be classified as a branch of science horticulture
A very important characteristic specific of oenologists is the degustation of the final product (when it is done). The chief goals of wine tasting are to:
1) Assess the wine's quality;
2) Determine the wine's maturity and suitability for aging or immediate drinking;
3) Detect the aromas and flavors of the wine;
4) Discover the many facets of wine, so as to better appreciate it.
To assess a wine's quality, one must gauge (what means to  measure and indicate a quantity or test conformity with a standard)  Its complexity of aroma and flavor, determine the intensity of the aroma and flavour, check that the flavours and structural elements -- such as acid, tannin and alcoholic strength -- are well balanced, and finally see how long the wine persists in the mouth after tasting.
Experienced wine tasters can determine the wine's quality by other ways, too. These other techniques include, whether the wine is of high quality with respect to other wines of its price, region or vintage; if it is typical of the region it is made in or diverges in style; if it uses certain wine making techniques, such as “oak fermentation” or “malolactic fermentation”. Many professional wine tasters, such as sommeliers – which are restaurant waiters specialized in wine -  or people purchasing for liquor outlets look for characterists which are desirable amongst wine drinkers and which are likely to sell or mature well. To ensure impartial judgement of a wine, it should generally be served blind -- that is, without the taster(s) having seen the label.
Oenophilists have other “tasks”, too. But, certainly the tasting one, is one of the most difficult part. Experience, time and lots of study can make a “wine professional” to be known.