A few words about wine tasting

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According to oenologist Emile Peynaud, wine tasting is assessing the quality of wine by sight, smell and taste.

Wine tasting must be conducted in a day-lit, odour-free room, friendly, quiet and with moderate temperature.

The glass must be clear, slim, with a simple line and sufficient volume, while the taster must be in good physical and mental shape and with an empty stomach. Meals influence taste. Also, the taster should avoid smoking, drinking coffee, taking medicines, using toothpaste and a strong perfume.

Stage 1. Sight

For starters, the taster raises the glass of wine and lets himself seduced by the actions of light on the wine and the magic liquid’s nuances.

In this first step of wine tasting, one makes some assessment about the wine’s clarity and looks for any suspended particles.

White wines must be yellowish-green, a colour which is specific to young wines. Something more like yellow-ochre is specific to oxidation, as it is the case with opalenscence, tulbidity and staining.

With red wines, one makes some assessment about the brilliance, clarity of the wine and beauty, intensity of the red hue. Lack of transparency and black tones are considered defects.

Strage 2. Smell

The taster raises the glass again, swirling the wine in it. In this way, the wine is exposed to more oxygen and wine’s aromas are released. It is time for the taster to close his eyes and experience the richness of the aroma.

By smelling the wines, we can precisely classify and identify them. The aromas of wines could be classified into:

- flowery (lime-tree flowers, locust tree, almond tree, field flowers, jasmine, rose, geranium, hyacinth, viola etc.)

- fruity (from sour cherry, apricots, apples, cranberry or blackberries up to the exotic citrus aromas)

- grassy (green grass or dry hay)

- spicy (cinnamon, green or black pepper, lavender, mushrooms, green pepper or pepper).

Stage 3. Taste

It’s finally time to taste the wine. The taster takes one sip of wine and lets it linger in his mouth for a few
seconds. It is important to know that sweetness comes first, followed by the other two tastes: acidity and
bitterness.

Stage 4. The persistence of the aftertaste

Aftertaste is the flavour that remains after you swallow the wine. The persistence of the aftertaste
is a very important characteristic of a wine. The longer the finish, the better the wine quality.

He who loves wine finds joy and pleasure as big in tasting like sharing impressions with others.
Drank in this way, the wine is pure joy, enthusiasm, generosity.