The process of wine tasting
The grape has to travel a long way before it appears as wine in a clean, dry glass. In order to experience all of its many properties, we will need several of our sensing organs. First, our eyes will make contact with the wine. When pouring it into the glass, we may admire its movement, its bubbles.
It is practical to view the colour of the wine in front of a white background. Some characteristic wine colours inclue:
– White wines:
silver white, greenish white, yellowish green, light greenish yellow, light yellow, straw yellow, golden yellow, greenish gold, red gold, tea colour, amber, brown.
– Rose wines:
Grey, silky rose, onion, faint red, light red, light purplish red.
– Red wines
Red, purple, ruby red, garnet red, cherry red, bluish red, black red, dark cherry colour.
We are able to judge the clarity of the wine, as well (mirror-like, clean, dusty, cloudy, opal, etc.), in the case of red wine by placing the glass in front of a light source such as a candle flame. If we roll the wine around in the glass and it leaves transparent stripes (glycerine) on the glass, then we say that the wine has a crown. This reflects a “wine with a body”. Then we should pass the glass under our nose several times and smell it with quick breathing.
We may repeat this a couple of times, however it should not be forgotten that on one side our smelling tires fast, and the first impression is the strongest. We have lots of adjectives available for describing the scent of wines (fruity, seasoned, flowery, chemical, mineral, earthy, woody, caramel, green plant, etc.). We should just let our fantasy free and allow it to tell us what the scent reminds us of. Finally, we should take an appropriate amount of wine into our mouth and “chew it well.”