Drinking wine is a pleasure. This enjoyment can be enhanced by the quality of the wine, the drinking conditions and the admissibility of the taster. Tasting wine appeals to the sight, smell and taste.
Of course, the taste of wine comes to exploring its finesse and quality. The better the wine, the more enjoyment is linked to the discovery of the wine when tasting.
The glass
A custom glass can greatly contribute to the drinking pleasure. For almost every wine region, there is a matching glass. The shape of the glass based on healthy gourmet principles. The shape of the wine can develop up.
A wine glass is thin, clear, colorless and has no decorations. Colored and decorated glass conceal or change the color of the wine. The edge of the glass barrel also slightly inwards so that the scents are released in the glass. Glass is also pretty generous but not pretentious big.
And glass is also perfectly clean and free of odors and flavors. Keep glasses rather not upside down: it gives easy closet odors.
The well-known and respected Riedel glass has something for everyone and for every budget. They dedicate you with pleasure in the wonderful world of wine glasses.
The label
Unless the blind tasting is starting to study carefully with the label. This will tell you a lot about the wine.
On the label you will always certain information can be found. Depending on the class of the wine and the country or region they come from will have to find more or less information.
In Europe, you'll always find the content, alcohol content and origin of the wine. Labels for European wines will you once again find the quality which is (still) not to see on the labels of New World wines. On this last bottle you will then facilitate the grape variety used to make the wine.
Watching the wine
When viewing the wine you analyze the color and depth of color, the color of the edge of the glass, the 'tears' or viscosity, any gas bubbles and brightness.
A. The color of the wine
's color and depth of color says something about how far the wine has evolved:
- red wine: the tanner how mature (older), the deeper the younger
- white wine: the more yellow the riper ( older), the deeper the parent.
It must be said that a lot depends on the grape variety and the type of wine, for example, is a sweet white wine faster are golden yellow and is a dry white wine may never get a yellowish color.
B. The color of the wine edge
Gives an idea of the age of the wine. How waterachtiger the younger. One in being drank red wine color edge will tanner, darker red. When too old wines will reprint the color.
C. The viscosity of the wine
This gives a first impression of the quantity of alcohol present in the wine and of the quality of the wine. Usually you will find that the more alcohol there is, the more 'tears' are there, but that's just a rough estimate since many substances in the wine-determine the viscosity.
D. Any carbon dioxide bubbles in the wine
list needs to be a distinction between the amount of bubbles. We bring the wines into four categories.
- No bubbles. The vast majority of the wines.
- A few bubbles adhering to the bottom of the glass. That may come because the glass was not clean one hundred percent, because the wine is bottled very young or because the wine has gone through the Sur Lie process (ie the wine is kept for several months on the yeast cells which mostly carbon bubbles in the wine remain imprisoned).
- The wine is 'frizzante'. This is again because the wine is bottled very young or because the wine has been on yeast cells. This time the bubbles preserved intentionally.
- The wine is sparkling. These are wines that resemble Champagne in terms of carbon dioxide.
It can of course happen that a wine was attacked by bacteria before uncorked the bottle. At that time, the wine is usually become undrinkable.
E. Wine brightness
If the wine is not clear then that does not mean necessarily that something is wrong. Usually this indicates that the wine was not filtered and thus all natural substances are still present in the wine.
Crystals come in the wine acids in the wine that will strike through what age or too much light in the wine. You will find that sometimes back on the inside of the cork which when a few minutes was exposed to the open air after opening the bottle. This is certainly not a bad sign.
However, if the wine is very cloudy and it does not taste really as it should then it means that something with the wine has gone wrong.
Sniffing the wine
Often the initial phase is not doing rolling wine but a first besnuffeling. Many professional tasters found that the rolling part of a second besnuffeling. During sniffing again sought to several factors: the presence of errors, the intensity, the state of evolution and odors. The best way to smell the wine by taking small sips or different times over the glass.
1. Are there errors in the present wine?
The smell of errors are difficult to recognize for a novice wine lover. In addition, give the scents of certain errors itself finesse to the wine. Thus, a minor amount of acetic acid can benefit the bouquet. Several errors vinegar smell, odor and cork oxidation (caused by excessive exposure to oxygen).
2. The intensity of the odor
How strong smell wine? The example is in fact already at the nosing in two stages. The second time, the time after rolling, the wine will smell much more than the first time.
3. The state of evolution of the wine
Let the smell assume that there are many young fruit flavors are or have previously aromas of wood (oak) or still the aromas of old age? Often this gives a first insight of the wine (too) young or is (too) old.
4. The aromas of the scent
They are divided into classes. The classes are fruity, floral aromas, grassy flavors, spicy aromas, wood flavorings, smoke flavorings and animal aromas.
The taste of the wine
Now that you've watched the wine smelled and you are finally to the tests. Again you are looking for during trials at things in the wine. You start by analyzing the four main make, then check the feel of the wine in the mouth to ultimately decipher the aromas. When tasting, you must ensure that all sensitive parts of the tongue in the same way come in contact with the wine. This is done by balancing the wine in the mouth. You can also suck up air, as long as it comes to minute amounts, but chewing is usually out of the question.
- The sweetness of the wine is at the front of the tongue observed as a tingle.
- The acidity of the wine is observed on the side of the tongue. Various acids will be 'felt' different. For example, a wine can taste metallic or more flavors of sour apples.
- The tannins cause a dry feeling in the mouth, but also those who sometimes give a bitter taste. Bitter tongue is back observed.
- Salt is normally not observed in wine. They can, however, find in some sherries. The middle of the tongue taking salt true.
- The body of the wine can be described as an oily sensation of the wine in the mouth.
- assessing the intensity of the flavor can not with the first glass. This needs a learning process.
- The aromas are described as with the scent.
- The strength of the alcohol plays a role in the perception of all flavors in wine and makes the body rounder. It is perceived as a burning sensation in the nose and pharynx.
- The length of the wine. This is the length of the time in which the flavors remain in the mouth. This can sometimes be a very long time.
Finally, you can say that the wine is good or bad, or if he spends more for some time in the basement or is already mature. The pleasures of wine is a very subjective matter. Everyone will taste different wines. This does not mean that there are certain conventions relating to the tests. Ultimately, you are the master of what you think is good or bad.
You can buy a sample pack
For we help you to recognize the age of the wine you have prepared a package with wines that are much too young and wines to drink.
- to a young red wine
- a young red wine that is drunk
- an older wine that is drunk
- too young white wine
- a young white wine to drink
- an older white wine to drink