How to taste wine? Part 2Having inspected a glass with wine, having enjoyed a play of light in solomenno - golden liquid of white wine or ruby modulations in red wine, it is possible to pass to the second stage. So, “ Nose “.
“ First nose “. It is necessary to pour wine from the same bottle in other glass and, without shaking up it, to make an exhalation and to smell. Your purpose - to feel almost inaudible volatiles which character quickly changes under the influence of oxygen, and also to define degree of their intensity. Quite often after an uncapping it is felt formed in a bottle “ parasitic “ the smell, residual smells are gray, fermentations, draft, etc.
“ Second nose “. Twist a glass, holding it for a support (it is possible to do it, having put a glass on a table), with the purpose to oxygenate wine, to relieve of the possible remains of carbon dioxide and to release aromatic substances. In such cases sometimes say that " wine; reveals “. Lower a nose in a glass and inhale.
“ Third nose “. Under the influence of oxygen in wine there are difficult chemical processes, and its properties constantly change due to loss of volatiles. To track nature of these changes, it is necessary to smell wine in the first glass (or to wait several minutes if there is only one glass). It allows to define aromatic evolution and resistance of wine to oxygen influence.
Some professionals leave wine in a glass for 12 - 14 hours. Easier way: to pour out wine and to smell an empty glass to define what aromatic components in it remained and what their intensity. This way is especially useful at wine tasting with the high content of alcohol (late collecting or fortified), and also hard alcoholic drinks. Probably, it is possible to call it “ fourth nose “.
After you enjoyed aroma of wine, there comes the most pleasant moment - now wine can be tasted.
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Gather a little wine in a mouth. The first feeling which wine causes in a mouth is called “ attack “. If wine good, attack has to be accurately expressed. “ Chew “ wine, twist it in a mouth, washing language, gums, an internal surface of cheeks. Move to back part of an oral cavity, then smoothly - to a lobby. Without unclenching teeth, slightly slightly open lips, and involve a little air. Concentrate on feelings which are caused by wine, being warmed in a mouth and emitting more and more aromatic substances. Good wine as if blossoms in a mouth that is defined sometimes as “ effect of the dismissed peacock tail “. Analyse all scale flavoring feeling: sweet, acidity, bitterness; consistence: easy, dense, oily.
It is also possible to feel purity of wine or it “ contamination “: vials of carbon dioxide and the weighed particles. Availability of carbon dioxide in silent wines demonstrates insufficient quantity of decantations (removal of wine from a deposit in hold time in a flank), or incomplete fermentation, or damage of wine.
The knitting properties of young red wine speak about rather large amount of tannins - an obligatory element of elite wine which provides his longevity and, therefore, potential for improvement. Over time tannins are softened, and wine becomes “ harmonious “ or “ balanced “ or “ counterbalanced “. Too sharp, “ aggressive “ tannins - a shortcoming.
The feeling of heat in a mouth is caused by alcohol. " wine; sluggish “ if in it there is not enough acidity. It is quite often peculiar to wines of the southern countries or grapes wines, ripened in very hot summer and not gathered additionally acidity. Metal smack testifies to excess of wine acid.
The main making wines have to be balanced and form uniform and harmonious whole. These components are: for red wines - residual sugar, alcohol, acidity and tannins; for white - the same minus tannins.
Aftertaste is called the continuing aromatic and flavoring influence of wine and feeling of its balance and a harmony after it is swallowed or spat out (professional tasters who daily should taste tens of wines are forced to resort to the last).
If wine ordinary, its influence weakens very quickly. Aftertaste duration (either wine longitude, or duration) is measured in a mouth in kaudalyakh (1 kaudal it is equal to 1 second). The wine, the longer aftertaste is better.
Remember, aftertaste are not: feeling of fortress of wine (spirtuoznost), acidity, a taninnost the, and also any unpleasant olfaktivny or flavoring elements, inherent, to the wines generally spoiled.
Well, and for receiving a better understanding about properties of wine, besides professional, settles additional, “ gedonistsky “ tasting. It is that wine is not tasted any more, and drink at dinner or a dinner. The sense of such approach is obvious: wine is created in order that it not “ to taste “ and to drink with suitable dishes. Only this way it is possible to gain about it the most complete idea.
Finally, it is necessary to notice that wines are useful to health. But, as well as any medicine, wine should not be abused. “ the Ministry of Health warns: overconsumption of alcohol is hazardous to health! “. Good luck to you and health!