The only tool we need is our wineglass. It must be thin, transparent, plain and medium size. If the wineglass is too small, we won’t be able to move the wine around, but if it is too big, handling it will be difficult.
Now that we know this, let's fill one third of the wineglass (to ease the handling) and hold it from the bottom.
Now we will analyze its tonality. By doing this, we can get to know its evolution as the color changes over time.
they lose color intensity over time. They go from claret with violet rims to light orange with amber rims.
unlike red, white wines get darker. First, they usually have a light yellow straw-colored with green rims. Then, they turn towards a golden tone and finally they end up with an amber color.
alike red wines, pink ones lose their color intensity. They go from a violet carmine to an orange salmon.
The aromatic molecules of the wine reach the olfactory bulb. This organ is located in the upper part of the nasal cavity, which is the center of our smell.
According to its quantity and composition, they cause a nerve impulse directed towards our brain where it is perceived, identified and classified as a fragrant feeling.
There are 2 ways in which the aromas can reach the olfactory bulb:
To analyse the smell, we have to bring the wineglass to the nose.
First, in order to measure the aromatic intensity and appreciate if the aroma is clean or not, we should not move the wineglass.
Second, we have to shake the wineglass before bringing it to the nose. Thus, we ventilate the wine and exalt its aromas to identify and check wether it exist any variations from the first step.
those provided by the grape
those provided by the alcoholic and malolactic fermentation (in case it is performed).
Tertiary or Bouquet
those provided by the barrel and bottle aging
Dried fruit and nuts
Provided by fermentation
Minerals and earthy
Provided by wood
Taste buds are sensory receptors that allow us to appreciate the different flavors.
They are situated in the tongue. Each side of the tongue identifies a particular flavor.
Detected at the tip of the tongue. Provided by sugars and alcohol in wine.
Detected on the sides of the tongue. Provided by different wine acids.
Detected at the edges of the tongue. Provided by mineral salts and organic acids.
Detected in the middle part of the end of the tongue. Provided by the phenolic compounds.
To carry out this analysis, we poured in the mouth a small amount of wine and we move it so as to soak all the taste buds.
Then, we inhale a small quantity of wine to oxygenate it as well as to exalt its aromas and push them retro nasally through the medulla oblongata.
TouchBy pouring the wine in the mouth, certain chemicals provide different sensations in gums, cheeks, at the bottom of the lip and throughout the mouth.