| Wine tasting is an assessment of a wine's quality. | | | | 18 degrees centigrade (60 and 64 degrees |
| It's not just about taste but also covers aroma, | | | | fahrenheit). It is at this temperature that the |
| color, the way it feels in one's mouth and how | | | | wine's flavor and aroma is said to be most |
| long the wine persists in the mouth after tasting. | | | | detectable. It is important that wines be served |
| Wine tasting is also one way to determine the | | | | at the same temperature so that they can be |
| maturity of the wine and whether it is suitable for | | | | judged using the same standards. The one |
| aging or for immediate drinking. Its purpose it to | | | | exception is in the case of sparkling wine, which is |
| discover the key facets of the wine in order to | | | | usually served chilled mainly because sparkling wine |
| appreciate it better in every sense of the word. | | | | does not taste well when it is warm. |
| Wine tasting also serves to compare a particular | | | | Since wines do not taste alike, the order of |
| wine with others that fall into the same price | | | | tasting the wine is also important. For instance, |
| range, region or vintage - its quality, whether it is | | | | heavy or sweet wine leaves a lingering taste that |
| typical of the region it was made in, whether it | | | | can affect the taste of succeeding lighter wines. |
| uses certain wine making techniques and if it has | | | | There is actually a preferred order of tasting: |
| any faults. It may sound hard to believe, but | | | | sparkling wines; light whites, then heavy whites; |
| practiced wine tasters can actually tell if a wine | | | | roses; light reds; heavy reds; sweet wines. |
| was made through oak fermentation or malolactic | | | | So, the next time you see someone smelling his |
| fermentation. Their taste buds and their noses are | | | | wine or just gently dabbing it on his tongue and |
| simply that well-developed. | | | | lips, you have a better idea of what's going on. In |
| In wine tasting, wine is often served "blind," | | | | truth, it looks foreign and a little complicated, but |
| meaning that the taster should not see the wine's | | | | anyone can be an accomplished wine taster with |
| label because he might be influenced by it and to | | | | some practice. All you have to do is drink more |
| ensure impartial judgment of the wine. | | | | wine. What could be easier? |
| Wine should be served at temperatures of 16 and | | | | |