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HOW
TO TASTE WINE
The formal tasting of any food product, and especially a wine, is an analytical
process carried out through the use of the senses of sight, smell, taste
and touch for the determination of the subject's visual, smelling and
tasting features or properties as part of an assessment of its quality.
The simple act of drinking a wine is completely different from a formal
tasting, which is a scheduled act according to a precise methodology aimed
at producing a disciplined assessment of perceived sensations. Even then,
a wine requires accurate attention if it is to be fully appreciated and
the capacity to analyse it adds to the pleasure of drinking it.
VISUAL
EXAMINATION: Raising the glass allows us to appreciate the
aspect of the wine, in terms of colour and limpidity.
| SOFT
STRAW YELLOWS |
The
tonality of white wines that are very young, and have a light body
and alcohol content. The tint can be an indication of a defective
wine due to exaggeration in filtration or an excessive use of clarifying
agents |
| STRAW
YELLOW WITH GREEN NUANCES |
Some
types, especially with very fresh wines, have greenish reflections
due to the presence of chlorophyll. These wines tend to retain the
green pigment of the grape |
| STRAW
YELLOW |
The
tonality of wines on a yellow colour scale. The degree of the colour's
intensity varies according to the stage of the wine's evolution |
| GOLDEN
YELLOW |
The
tonality of wines having a characteristic yellow colour, derived from
the grape variety, the choice of harvested grapes, and the enology.
The golden yellow colour, no longer vivacious, can give indications
of the stage of evolution of straw yellow wines, resulting in oxidation |
| YELLOW
AMBER |
An amber
tint is typical of wines made from partly dried grapes or fortified
versions. When wines that are originally straw yellow develop an amber
hue, it is a sign of a loss of quality because of oxidation |
| PINK |
The
tonality of wines having a reddish colour with soft, intermediate
reflections. Wines with a pink colour may obtain numerous tonalities
depending on the duration of the wine's contact with the skins during
maceration and/or the intensity of the grape variety's colour |
| SLIGHTLY
PINK |
The
tonality of wines having a soft red colour, almost transparent, vivacious,
with ruby tendencies |
| PINKISH
CHERRY RED |
The
tonality of wines on a red colour scale. The characteristic tonality
of the colour is of cherries |
| PURPLISH-RED |
The
colour is red with purple reflections, similar to the colour of peonies
or the tint of a cardinal's robe. These purple reflections are more
evident when looking away from the center of the goblet and looking
toward the edge |
| RUBY
RED |
The
tonality of the colour generally present in red wines |
| GARNET |
The
colour is similar to the seeds of the pomegranate and is typical of
mature red wines and those with remarkable structures |
| REDISH-ORANGE |
Colour
which wines with remarkable bodies take on during the best maturation
period |
OLFACTORY EXAMINATION: smelling the
wine, after applying a slight rotary movement, it is possible to catch
a range of fragrances, spread out by the wine (Intensity, Persistence,
Quality, Description)
Intensity
| VERY
INTENSE |
Typical
of great red wines with an evolved bouquet, like Barolo, Brunello
or those derived from such aromatic varieties as Moscato, Traminer
Aromatico or Brachetto |
| INTENSE |
When
a wine has a full, pronounced and enveloping odor, like those of reds
derived from the Nebbiolo variety and whites of such semi-aromatic
varieties as Müller Thurgau and Chardonnay |
| FAIRLY
INTENSE |
An odor
of medium intensity typical of light white wines |
| LIGHT |
When
a wine has a delicately scented odor, like Bardolino and Ischia Bianco |
| TENUOUS |
An odor
of a barely perceptible intensity |
Persistence
| VERY
PERSISTENT |
Wine
characterized by a succession of very rich, continual and prolonged
sensations |
| PERSISTENT |
Wine
that has a succession of important and prolonged odorous stimulants |
| FAIRLY
PERSISTENT |
Wine
with sufficient succession of odorous stimulants |
| LITTLE
PERSISTENCE |
Wine
that presents a slight succession of stimulants |
| FLEETING |
Wine
that almost does not have succession of fragrances |
Quality
| VERY
FINE |
Indicates
a very distinct and very pleasant fragrance |
| FINE |
Indicates
a distinct and pleasant fragrance |
| FAIRLY
FINE |
Indicates
a sufficiently fine and pleasant fragrance |
| ORDINARY |
Indicates
a mediocre fragrance and of little worth |
| COARSE |
Indicates
a poor fragrance and of no worth |
Description
| FULL |
A wine
with an expansive odor with various and diversified shadings produced
by numerous substances that normally evolve over time. The wine offers
odors of an enveloping type that are delicate and fine |
| AROMATIC |
A wine
whose odor recalls in a pronounced way the grapes from which it is
made. The scent is constant |
| HERBAL |
Typical
of some varieties like Cabernet Franc, Merlot, etc.; similar to the
scent of freshly picked herbs |
| ETHEREAL |
A characteristic
odor of mature wines when the initial fruitiness has given way to
ethereal scents of refined alcohols and esters |
| FLOWERY |
Scents
associated with young wines. They are the aromas of flowers |
| FRUITY |
Aromas
of young wines that are similar to those of fresh fruits |
| FRAGRANT |
In young
wines, the term refers to the ensemble of odors. The flowery and fruity
scents are amalgamated with the aromas, partly expressed, of the yeasts.
In mature premium wines, light scents of ripe fruit and dried flowers
and other delicate and fine odors develop as a result of the decomposition
and reassembling of complex chemical compounds |
| CLEAN |
A well-defined
and forthright odor that is communicated without hindrance |
| PENETRATING |
A wine
whose volatile components have so much intensity that the sensory
faculties are overwhelmed by their pungency |
| SPICY |
Wines
matured more or less for a long time, first in barrels and then in
bottles, which present a ray of reconcilable fragrances of spices
(vanilla, cloves, cinnamon, pepper, etc.) |
| VINOUS |
The
odor is characteristic of a wine that has just been vinified. The
scent of fermenting must clearly indicate the wine's youth. Typical
of red wines in their infancy |
TASTE EXAMINATION: The palate is able
to immediately detect the features of a wine, its qualities as well as
its imperfections. The tongue allows us to perceive the wine temperature
and taste and to distinguish its values (Harmony, Intensity, Persistence,
Quality)
Harmony
In terms of the purely taste component, this examination is based on a
comparison of softness and acidity, in respect to white wines, and softness,
acidity and tannins as far as red wines are concerned
| DISHARMONIOUS |
When
one or more of the components of odour or flavour prevails in an unfavourable
way masking all other elements. The lack of harmony comes from the
excessive amounts of alcohol, acids, tannins and bitter sensations |
| SLIGHTLY
DISHARMONIOUS |
When
one or more of the components of odour or flavour interfere with the
structure, moderately masking all other elements |
| FAIRLY
BALANCED |
When
one or more of the structural components are not balanced |
| BALANCED |
A wine
that tends to have a balance |
| HARMONIOUS |
Wine
in which all of the structural elements are present in the same intensity
and, therefore, having a perfect balance. It is, of course, a very
fine and elegant wine |
Intensity
This examination is intended to evaluate the maximum impact of the sensations
of odour and flavour when the wine is held in the mouth and the degree
to which that intensity persists after the wine is swallowed
| VERY
INTENSE |
This
refers to the quantity of odour and flavour components that remain
in the oral cavity after the wine is swallowed. The sensation is very
evident |
INTENSE
-
FAIRLY INTENSE |
The
quantity of these components is normally found in quality wines |
| LIGHT |
The
stimulants are lacking, or may be acceptable if they are part of the
particular type of wine as outlined in the production regulations |
| TENUOUS |
The
wine generally lacks all stimulants. The sensations are transient
to the flavor and, with more evidence, to the taste and odour via
retro-nasal |
Persistence
This examination is intended to evaluate the duration (in seconds) of
the intensity of the odor-flavor sensations
| VERY
PERSISTENT |
The
intensity is still evident more than 15 seconds after the wine is
swallowed. Indicates a high quality wine |
| PERSISTENT |
The
intensity can be sensed for a period of 10 to 15 seconds after swallowing |
| FAIRLY
PERSISTENT |
The
intensity is still apparent 8 to 10 seconds after swallowing |
| LITTLE
PERSISTENT |
The
intensity is evident for only 5 to 8 seconds after swallowing |
| SHORT |
The
intensity is evident for less than 5 seconds after swallowing |
Quality
This is the wine's capacity to satisfy the qualified taster
| VERY
FINE |
Describes
great wines, having properties, complete and perfectly balanced, which
assure the greatest satisfaction |
| FINE |
The
term is reserved for those wines that offer particularly positive
sensations in the proper balance |
| FAIRLY
FINE |
This
is applied to all of those premium wines that offer positive and balanced
sensations but are of lesser standing |
| ORDINARY |
Reserved
for those wines that, while they have no defects, do not possess any
outstanding characteristics |
| COARSE |
Wines
that, while they have no defects, produce pronounced sensations with
more or less obvious imbalances |
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