How to taste wine? Whether part 1is Known by you how it is pleasant to flash the knowledge before relatives or friends behind a dining table at restaurant? No, I not about rules of table etiquette. Has to know them (and I hope, knows!) everyone. This time we will talk about wine tasting. Believe me: there is nothing more pleasantly, than to be surprising of attendees, having expressed, with a type of the expert - the sommelier, about “ easy tannin tones of this fine » wine;.
So, the first. Professional tasting is carried out in the pure, quiet, well aired room, ideally at natural lighting, temperature 19 - 22 ° With and humidity of 60 - 70 percent. White walls and white cloths are desirable. Spittoons have to be indoors established.
The most widespread type of a degustatorsky glass - semi-ellipsoidal “ tulip “ (AFNOR or INAO type) of 210 - 225 milliliters. Use of glasses of bigger, but not smaller volume is admissible. Main requirements: existence of a leg, the thin, polished, absolutely transparent, narrowed up walls.
Glasses have to be perfectly pure and dry. It is necessary to fill them on one third (70 - 80 milliliters) and to hold by a leg or for a support.
The order of tasting is always invariable: from more light wines - to more saturated, from young people - to sustained, from dry - to sweet:
- lungs white and pink;
- sustained dry white;
- young people red;
- very well sustained white dry;
- sustained red;
- sweet and fortified.
Tasting consists their three main phases: visual (“ of eyes “), olfaktivny (“ nose “) and flavoring (“ of companies “).
“ of Eyes “
a) Top view . Lower a glass and look at a wine surface (“ disk “), defining as far as it shining (“ mirror “) whether there are on its surface no particles.
) Side view . Give a toast on the level of eyes (on a white background). Take it directly, then having inclined, define intensity of color of wine, its shade, degree of transparency and gloss, existence or lack of a suspension and vials of carbon dioxide. The last are pertinent only in wines like sur lie; in other silent wines they are a consequence of insufficiently good vinification or damage.
White wines . Pallor of young wine usually means its ease, gloss and transparency - high acidity. Than gloss is stronger and the wine is more transparent, the acidity is higher. Easy dullness - the softened acidity. It is white - greenish color testifies to youth, freshness and fragrance. More mature wine possesses solomenno - golden color, completely, mature - amber (for long-living wines). Grayish or brownish rim of a disk (“ wreath “) confirms dying of wine.
Red wines accept colors from purple to brown. Young elite wine - purple, is dark - ruby, garnet, cherry or scarlet with a violet shade; mature and harmonious - oranzhevaty and lighter, having a wreath with ochre shades. Very old wine - brownish, sometimes without gleams red (the last is good only for long-living wines). If not long-living wine has a yellowish wreath, so it completely withered.
The turbidity of not really old wine demonstrates or its damage, or bad vinification, or about the shaken-up deposit. Brownish color of young wine - an indicator of premature dying as a result either damage, or use of all grapes by the producer without analysis, vklyuchayagnily berries.
Sometimes in wine or on the lower part of a stopper small crystals are observed. It is so-called “ wine stone “ the crystal deposit which is dropping out together with yeast at spirit fermentation of a grape mash and at the subsequent aging of wine if in the course of storage or transportation it was affected by low temperature. Existence of a wine stone is not defect. Nevertheless many producers (especially in Champagne) in order to avoid this phenomenon often cool previously wine to minus 4 - 5 ° With, with the subsequent sediment or a filtration which completely eliminate this crystal deposit confusing many consumers.
Strongly incline a glass or give it a rotary motion It will allow you to consider “ legs “ or “ tears “ flowing down on walls from formed “ roller “.
Legs are formed from - for time differences of evaporation of water and alcohol, and also from - for existence in wine of glycerin. About it there is a set of theories, however today is definitely not established, how well legs can characterize quality of wine, except for the fact that they give a certain notion of the content in it of alcohol and glycerin.
In light table wines of a leg are expressed poorly, in wines with rather high content of alcohol and extractive substances they are more relief, and form beautiful “ arcades “. The greased legs are quite often characteristic of the spoiled wines: something like a continuous shapeless smudge or a film, sometimes with impregnations of small drops or bubbles. Of course, for an objective assessment of legs the glass has to be ideally pure and dry.
Sparkling . Not to pour in a wet glass at all! Foam and vials of carbon dioxide will suffer. Bubbles in general are the good indicator of quality of champagne. In normal champagne they have to be very small and absolutely identical by the size. Each bubble lives several seconds. After foam subsidence bubbles continue to rise constantly from a glass bottom, forming chains. If it is not enough bubbles - means, the champagne withering.
It is necessary to judge quality of bubbles not earlier than in half-minute after filling of a glass. From - for differences of temperatures (glass temperature - room) bubbles first can be larger. In order that temperature of a glass and its contents were made even, about 30 seconds are necessary. Not to cool a glass with ice at all - it will inevitably lead to formation of moisture on its walls.