2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
When tasting wine, there are some subtleties that need to be considered. The tasting is done with the help of three sensory organs - eyes, nose and palate.
The way the cup is held is the first element that starts the tasting. The cup should be held by the base.
This is important to avoid any traces on the cup and to prevent the cup from warming by hand. This is especially important if you are going to taste white wine.
Eye tasting: The wine glass is raised to eye level and held to the light. If done to a neutral background or white tablecloth, it gives clarity to the color of the wine.
Nose tasting: During the tasting 1/3 of the glass is filled with wine. It approaches the nose and the first smell of the wine is felt. This can detect fungal problems and oxidation.
Then turn the glass slightly and stir the wine, and again approach the nose. The goal is to increase phenols and increase their bond with oxygen. This creates a more intense aroma.
Tasting with palate: Aroma and taste usually go together. The perceived aroma and taste of the nose must also be perceived by the palate. There are different points of sensitivity in the tongue and mouth. The tip of the tongue perceives the sweet taste, and the edges and back perceive the more bitter tastes.
Take a sip of the wine and sip lightly, the wine should reach all points in the mouth. In addition to taste and aroma, the palate also has the ability to feel the duration and suitability of wine.
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