Tasting Wines

Tasting Wines

Most people know the wine tasting practice . This kind of “test” is run by professionals – which means coming to grips with comprehensive subject, by all means. When wine is poured, the taster’s skills are being tested, too. What most people do not seem to be aware of is that there are some “specifications” or “rules” if you like so tasting can be successfully undergone. Such procedures are about providing ideal conditions of judging. Some of these conditions are:
- To use a thin and uncolored glass, with a base, made out in a tulip shape;
- To be in a very illuminated place;
- To go against white backdrop, this will facilitate sight to admire wine appearance;
- Do not trespass 1/3 of the glass with whine itself;
- To observe the correct temperature to pour wine;
- To avoid, at all costs, the ambient temperature to be higher than 24° C.
The first thing a taster will note when experimenting a particular wine, is its color. That is because, when poured, the color catches an eye in the first place – even before the gustative and/or the smelling. This first visual contact is very important, because the color permits to the judger to analyze the general state of a wine produce. A sharpen look of a wine judger to the color of a glass of wine can identify its health state and even the evolution level it is. The visual aspects can be divided in two parts: tonality and limpidity.
The smelling process always comes  after the visual process, and it involves three parts:
After pouring, the wine taster must keep liquid motionless, while handling it by its base. This first aroma or bouquet is prime step to be analyzed. After that, the wine taster must make two or three circular movements thus it releases specific aromas which will emerge due to the oxidation and aeration; then when the liquid becomes still  and rests again, a new scent will appear, and it will vary for a few minutes. After smelling, the wine taster puts the liquid on his mouth without swallowing it, and makes it round about, so the bouquet reaches his mouth elsewhere. Then he swallows and takes a deep breath.
Generally speaking, in a good quality wine, the sweet, acid, salty and bitter flavors must be harmonized, and this way, it is normal the sweeter bit flavor to be highlighted in the sweet wines and the acidity in the white ones.
  

Interesting Links

Tasting Wines  - Notes about Tasting Wines