Wine tasting should be an intensely sensual experience.
These basic guidelines will help refine and use in a systematic sense of having strong>, smell and taste to appreciate the infinite nuances of a good wine.
Aspect
We are very visual creatures and our first instinctive approach to something new is a visual inspection.
Can be seen in a wine color,transparency, fluidity and effervescence of sparkling wines.
In color, look for the intensity given by the quantity of pigment and tone given the aging and the brightness.
Clarity and transparency are linked to the presence of particles and can be assessed by exposing the glass to the light.
The texture is given by solid particles and pigment content of wine.
Only in sparkling wines we will evaluate the persistence of the fizz, the quantity andbubble sizes.
Smell
First make sure there are no unpleasant smells such as cork or mold, then start looking for the desired characteristics of that particular wine.
Look for the intensity (the amount of fragrance we perceive before), persistence and the quality of aromas.
At this point you will be able to perceive the floral and fruit notes in young wines and spicy and woody flavors of the more matureones.
Taste
Finally, the taste you can appreciate the amount of sugar, alcohol, acids, tannins and minerals.
To better appreciate the balance, intensity and persistence of flavor to try to move the wine around the mouth and then chew before swallowing.
Some wines will give us soft feelings because sugar or glycerin or hard "impressions caused by acidity.
In some wines you can taste the minerals orastringent tannins that gives a, sensation of dry mouth.
A good balance of feeling that makes a harmonious wine. The intensity, persistence and quality of flavors will determine the degree of excellence of that particular wine.
Finally, the degree of evolution of the wine must be considered. A mature wine is at its best, but keep in mind that the life expectancy and the aging time is unique to each wine.
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