Wine tasting was formalized during the 14th century. Tasting wine is more of a challenge. One will need special tools and proper environment. Like any skill, serious tasting requires a combination of technique and experience. An expert taster, using only his senses and his memory, can pick out the grape variety, the wine's vintage, its region of origin, even the specific winery that produced it. The first step for wine tasting is visual. Focus is hue, intensity and clarity. Each of which requires a different technique of looking. The true colour, or hue, of the wine is best judged by tilting the glass and looking at the wine through the rim, to see the variation from the deepest part of the liquid to its edges. Intensity can best be gauged looking straight down through the wine from above. Clarity, whether the wine is brilliant, or cloudy with particles, this is most evident when light is shining sideways through the glass. Swirling the wine vaporizes it, and a thin sheet of liquid on the sides of the glass evaporates rapidly; the result is an intensification of the aromas. Some serious wine tasters love to identify smells. Wine’s aromas offer insights into character, origin and history, as our actual sense of taste is limited to four simple categories such as the well-known sweet, sour, bitter and salt. Initial taste is the first impression, this is where the wine awakens your senses and your taste buds respond to sensations. Taste: Slosh the wine around and draw in some air. Examine the body and texture of the wines. This is to figure out if the wine is light, rich, smooth or harsh? Aftertaste: The taste that remains in your mouth after you have swallowed the wine. How long did the taste last? Whether the wine is pleasant?
Please Rate this Article 5 out of 54 out of 53 out of 52 out of 51 out of 5
Not yet Rated
