| Tasting wine should be an intensely sensual | | | | we perceive first), the persistence and quality of |
| experience. | | | | the aromas. |
| These basic guidelines will help you sharpen and | | | | At this point you'll be able to perceive the fruity |
| use in a systematic way your senses of | | | | or floral notes in the young wines and and the |
| strong>sight, smell and taste to better | | | | spicy and woody flavors of the more mature |
| appreciate the infinite nuances of a good wine. | | | | ones. |
| - Appearance | | | | - Taste |
| We are very visual creatures and our first , | | | | Finally, with the taste you can appreciate the |
| instinctive approach to something new is a visual | | | | quantity of sugars, alcohol, acids, tannins and |
| assessment. | | | | mineral salts. |
| In a wine we can observe the color, | | | | To better appreciate the balance, intensity and |
| transparency, fluidity and the fizz of sparkling | | | | persistence of the flavor try to move the wine |
| wines. | | | | around in your mouth and then "chew" it before |
| In the color, look for the intensity given by the | | | | swallowing it. |
| quantity of pigments and the tone determined by | | | | Some wines will give us "soft" sensations due to |
| the aging and the brightness. | | | | sugars or glycerin or hard" impressions caused by |
| The clarity and transparency are related to the | | | | the acidity. |
| presence of particles and can be assessed | | | | In some wines you'll be able to taste the mineral |
| exposing the glass to the light. | | | | salts or the tannins that will give an astringent, dry |
| The texture is given by the content of solid | | | | feeling to the mouth. |
| particles and pigments in the wine. | | | | A good balance of this sensations makes an |
| Only in sparkling wines we will evaluate the | | | | harmonious wine. The intensity, persistence and |
| persistence of the fizz, the quantity and size of | | | | quality of flavors will determine the degree of |
| the bubbles. | | | | excellence of that particular wine. |
| - Smell | | | | Finally the degree of evolution of the wine has to |
| First make sure there are no unwanted smells like | | | | be considered. A mature wine is at its best, but |
| cork or mold, then start looking for the desired | | | | keep in mind that the life span and time of |
| characteristics of that particular wine. | | | | maturation is peculiar to every single wine. |
| Look for the intensity (the quantity of perfumes | | | | |