All the Senses Required when You Taste Wine
Isn't wine tasting one of the easiest things to do? Is it not just to breathe in some air, take a sip, and determine its taste? Well, we wish it was that straightforward, but that can't be any further away from the truth. While enjoying wine isn't hard to do, evaluating its flavor requires a bit of learning, especially if you are a first timer.
Many things are required to determine how a wine tastes, and below are the senses required.
To discover the greatness of a wine, there is a need to study it before a sip. This allows you to discover the clarity, color and the thickness of the content. The exercise here is simple. Just pour yourself a glass and raise it up against a clear background or a plain white sheet, and you would see how clear the liquid is.
By doing this, you would discover any of the following information. About the color, whites could range from almost colorless to pale yellow while reds could range from almost purplish red to light red. This is largely due to how aged the beverage is or the climate from which the grape was grown as grapes grown from warmer climate are always darker than those of the cooler climate.
Hold the glass by its neck and tilt it around until the wine begins to swirl within the glass. This act brings air into the glass which mixes up with the content, then bring about an eruption of aroma from which a lot could be inferred. For better effect, you could bring the glass closer to your nose and continue the constant tilting. Most professionals actually favor this technique.
A sip of the nectar could reveal how velvety, chewy or crisp it is. To discover this awesomeness, just take a sip, breath in a little air and concentrate on the feeling. The air you breathe would unlock the aroma and the taste would come alive. Feel its texture as you play your tongue over it because that is only how you would be able to feel its acidity, and know if it is sweet or bitter, with the latter usually caused by the tannins found in the skin and seeds of grapes.
There’s a way of feeling it through the mouth, using it as the major organ of touch. A simple sip would reveal its texture as well as astringency. You could know how the beverage feels in terms of being creamy, grainy, sharp, and even the effect of alcohol are all ignited by the sense of touch.
Conclusively, anytime you find yourself with a nice glass, preferably in good company, you might try to determine its flavors, qualities, and faults by all means, especially if you need to pair it right with food. It is a wonderful feeling and it is easy to do, but sadly, many people don’t know this secret about wines. The best way to learn is to practice with a professional. If you are wondering whether to try a caviste shop, or to visit a producer's chateau, know that there are no entrance fees either way, simply go, taste and choose the bottles your heart desire from the variety of wines available.
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