Describing a wine is not an obvious thing, it’s a bit like asking to describe the aroma of chocolate to someone who has never tasted. For this, you will try to transcribe the flavours or textures akin to it.
A tasting is personal because it is enough to call your own experience. Schematically it’s not because your neighbours table says the wine has a cherry flavour that you will agree with him.
Knowing the fundamentals of a tasting is must, above all, let you know the express reasons why you like a wine or not. With regular practice you arouse senses and vocabulary to help you excel in this exercise. But before we get to that, here are the basics to properly lead a good tasting. important vocabulary words are highlighted throughout this chapter.
• Meet the right conditions
• Step 1: Visual examination
• Step 2: The first nose
• Step 3: The second nose
• Step 4: The taste test
Above all: Bringing good conditions
It sounds silly to say this, but a tasting appeals to your senses and we are not all equal in this. Some people have sensory predisposition or have experienced sensory experiences in the past (eg a perfumer) that will influence their thoughts differently from yours.
To properly assess a wine you will need your eyes, your tongue and your nose. In other words if you have a cold you can already store your bottle. It is for these same reasons that you should not have eaten strong foods taste (garlic) or drank coffee before tasting. The ideal time is before a meal because it is at that moment that your senses are more alert.
Settle in a lighted area, without any smell and reasonable temperature.
Regarding wine glasses, choose those tulip-shaped, they have the distinction of offering the wine a good surface contact with the air will develop the flavours and imprison with its upper part smaller.
When your glasses are stored in a closet or in a carton, the residual odors can be impregnated. In this case, avinez (pour some wine and rinse) your glasses and your jug.
Fill your glass to its most flared part to promote maximum contact with the air.
And always hold your glass by his foot to prevent your hand warms the content.
Now that all the conditions are met enter the heart of the subject.
Step 1: Visual examination
Tilt the glass over a white surface and observe at first its clarity . The presence of particles will indicate the degree of filtration that the winemaker has had. Clarity: clear or cloudy
Then watch the liquid on the edge of the glass. A shiny reveal a certain acidity that will bring liveliness on the palate.
Proceed to the examination of the dress (the colour) and its intensity . It may be: light, medium, intense. You should know that the dress . Changes over time for the reds, the dress of a young wine will be more purple as that of an aged wine will tone brick. Dress red wines: purple, ruby, garnet, brown. For white wine, a young wine has green reflections to become amber for older. Dress white wines: lemon, gold, amber, brown. For roses, a purple rose is a sign of youth while it turns on orange tones he is older.
The colour of the wine and allow you to give you a rough idea of the age of the wine but careful not to make it a rule because there are many exceptions depending on the grape varieties used, regions and winemaking methods.
Now tilt the glass and observe how the liquid descends along the walls to determine its viscosity. A wine with a good degree of alcohol and / or good sugar content slide to form drops that are called tears . Expect then to a certain roundness in the mouth. Otherwise, the wine will be rather quick.
If you enjoy a sparkling wine, observe the size and abundance of bubbles tend to reveal the finesse and smoothness of the wine.
Step 2: The first nose
Go ahead, do not be afraid, dip your nose into the glass and inhale.
At this point determine what is your first impression. Is it free or “questionable”? If you ever get to determine certain flavors we say that the wine is opened or otherwise we say it is closed .
Do not necessarily try to immediately identify specific flavors but let it present itself to you in time.
Step 3: The second nose
Rotate the wine in your glass in order to put it in contact with air and release the aromas it contains. If you see a much higher intensity it can be aromatic we will consider decanting . Otherwise, please do not use a carafe; the wine is mature and too the oxygenate would only deteriorate. Continue sensory analysis, if you had already identified a family of aromas in the first nose, trying to determine specifically aromas.