The truth is in wine
Recently, our whole editorial Board went to a wine tasting. And before a good drink — had to ask this taster, a respected us Seeds of A. Polyakova about how to taste wine professionals. Master told us so many interesting things that we collectively realized we don’t know shit about wine. So, now we are sharing with you useful information on how to become the greatest connoisseur of this noble drink.
Ask the astonished waiters to bring you wine in order of seniority. Suppose first that are young. And if you’re getting a disgusting and red and white, start with white.
If the wine does not match the temperature, you risk to fill up all the event. Mind you, that young red wines, the ideal serving temperature — 12°C, the other between 15 and 18°C. Aged white tasting wine at a temperature of 13-14°C, the other white — 8-12°C.
No cut glasses! Professionals choose a classic bottles of thin glass, in the shape of a Tulip. But glasses can vary depending on the type of wine, in order to illuminate the specific features of the drink.
Colorless glass does not stop properly evaluate color, and the thin walls do not prevent the lips and tongue to taste. The stem should be long so that the palm is not touching the glass bowl and warmed drink.
The right time for an adequate assessment of the wine is recognized as morning, when sensory perception is most acute and fresh, and uniform natural light allows us to see as much as possible. Therefore, champagne in the morning drink, or degenerates, or tasters.
Learn «clothing» of the wine (color, opacity, intensity), as follows: put a glass of white background and look at the drink, to evaluate the transparency and color depth. Red wine is allowed in the sediment, but not turbidity. The more aged the wine is, the paler its color.
Also the color of the wine depends on the grape variety and place of origin (southern grapes gives a more bright and rich color of the wine than the North). The color of white wine with aging becomes more profound and acquires an amber color.
Color is considered in the bulk of the liquid and on the edge that is in contact with the walls. Light must pass through glass. The clarity and luster of talk about the good quality of the wine. The density and thickness of the drops of the drink («legs») running down the sides of the bowl and you can make the assumption about the alcohol content, and sometimes the age of the wine.
The term «nose» is a set of odors inherent fault.
Bring the glass to your nose, take short breaths. Fruity aroma tells of a young wine, and more complex smells of the fault are older. Sufficient intensity and a wide aromatic palette are the signs of high quality wines. For example, unripe grapes Sauvignon with enough concentrated juice is not too complex flavor, consisting of lemon and a light herbal component. In a Mature state, especially if we are talking about low-yield grapes, it gets more complex aroma with a clear presence of pineapple and the zest of pink grapefruit.
Next, holding the glass by the stem, gently spin the drink, it will help to reveal the fresh aroma of young wine or a volatile substance contained in the bouquet of older wines, as they focus on the top of the glass.
And finally — learn the scent that remained on the walls of the empty glass. The aroma of wine is important to feel two lines: the fruit that comes from the grape and tannic, spicy, which comes from grape skins and oak barrels.
Primarily analyzes the first taste when you first drink a small SIP of wine. You must immediately record the temperature of the drink, feel, taste and individuality. If you are not able to feel anything specific, then this «attack» called a weak, fast or watery. If the taste is strong and unpleasant feelings, talking about the so-called aggressive «attack».
Next, «ride» a SIP of wine in your mouth, try it, «chew», and then gently suck the air through your mouth to speed up the penetration of aromatic molecules through the opposite nasal canal to the olfactory bulb. At this stage it identifies all the flavours and aromas contained in the wine, and its structure and density.
The final stage is characteristic of the finish. The more stable the finish, the higher the quality of the wine. It is measured in seconds or Caudalie (from the Latin «cauda» meaning «tail»). Professionals prefer to use the latter term.
The aftertaste is long or lush. Ideally, it is compared with the peacock’s tail. Negative characteristics are short or, more generally, the lack of aftertaste.
The velvety feeling is caused by alcohol, which has a mild sweet flavor. This feeling is enhanced if the wine contains residual sugar. Dry white wines alcohol imparts a soft, red wine with alcohol the impression of fat.
The sensation of spice is caused by different components of wine containing acid. In red wines it appears smaller due to the presence of tannins; in white and pink, made by means of squeezing — more, giving it a refreshing character.
The astringent sensation is felt as dryness of the mouth, called tannins. Peculiar mainly red wines but also rosé made by means of maceration. Tannins determine the structure, the «skeleton» of the wine. Each of these sensations may be subjected to a separate analysis, although often their perception is in General.
And if you’re really going to address this issue, when tasting spit out, not swallow. Otherwise graceful and intelligent pastime will turn into the usual booze.