Once upon a wine ... tasting

Visual examination of a wine
 
Techniques of visual inspection:
Observe the clear: to detect potential problems, the taster observed on black, wine lit side. A limpid wine is not necessarily transparent.
Observe the brightness: the brightness or brightness of the wine, the wine reveals the ability to reflect light.
A note on a white background, glass held obliquely.

 
Dress Wine:
The color of wine informs on the evolution of wine and health.

The color intensity depends on some grape varieties (Pinot low intensity, high intensity of Cabernet, Syrah).

The examination of a Nose Wine

- First Nose: the glass remains stationary on a table or held by its foot.
Smell the wine jerks to enjoy the most volatile aromas.
- The Second Nose: print a whirl in the glass to turn the wine: it increases the evaporation surface and oxygenation. The heaviest molecules can exhale. Nose jerks.
- The Third Nose: we reserve wine is very old and practiced. The procedure is as for the second nose "breaking" the last movement. The less volatile aromas emerge.

The examination in the mouth of a wine

- The attack: the first contact with the wine (1-2 seconds) is critical. It is pleasant or unpleasant and characteristics of the wine appear.
- Taste: tastes captured by the language are relatively localized and expressed sequence: sweet, sour, salty, bitter.
The bitterness is related to tannins.
The salty taste is practically nonexistent.
Also be detected in the mouth consistency of the wine: flat or wide, astringency, the sparkling, and aromas on the palate, the balanced of the wine.
The aromatic persistence is measured by Caudalies (1 caudalie = 1 second)
                 

    “God created the water, man has created the wine”, Victor Hugo