During the olfactory analysis of wine, the sommeliers often evoke bizarre scents, that make them sound like aliens, a bit boastful.
Let me make some example: the scent of some New Zealand Cabernet Sauvignon, reminds us of green pepper salad, we then describe the Rhine Riesling Mosel as wines with a strong smell of hydrocarbons and gunpowder, and in red wines, aged in barrels for a long time, we can perceive hints of nail polish. At the height of strangeness, in some French wines, particularly in Sauvignon blanc, we smell "cat pee".
If you would like a video wine training course on line, send me an email at email@example.com
wine tasting. visual examination - the color of the wine
In the wine tasting, during the visual examination of wine, after checking the brilliance, which provides information on the wine quality, and the texture, watching the tears and the arches, should be found information on the evolution of the wine, assessing the color.
The color of the wine provides a lot of information.
Life is a wonderful experience, made of fleeting moments, positive memories to recall every time one needs a positive charge. That's why I've learned to taste wine.
Each one of us has had the opportunity in his life to uncork a prestigious bottle of wine.
The journey to discover wine tasting begins in the glass.
Already at first sight the wine speaks of itself, of its history. It’s like the first encounter with a handsome stranger. I do not know who he is, but his look is familiar to me and, at first sight, I can make assumptions.
Firstly I should check if my wine has an attractive, bright and pleasant color. A little dull or matt color can be a warning, because it indicates oxidation: my wine may have been improperly stored or it have reached the end of its history. When I am at the restaurant, if I am served with a wine whose color is bad, I should check immediately its scent and, often, I do not even need to taste it to send it back firmly.
Swirling the glass, the wine creates tears and arches, that give us some information on the texture of the wine. An aged wine, that is a bit denser, will leave thick, viscous streaks (called legs or tears) down the sides of the glass when swirled. When the tears are slow and the arches are thick and tight , the wine has a great texture.
However, if the tears are fast and the arches are wide, such as with still water, probably the wine is young and has not been stored in barrel.
In the next post I will talk about which information provides the color of the wine during the visual examination.
Life is full of surprises and our perceptions are a continuum of stimuli and complexity , so many that we have not enough words to express what we feel. Moreover do you know that humans have an unlimited number of perceptions? It has not yet been invented a machine to analyze a scent, like a good nose trained.
That's why I'm here, telling you how to use your senses while tasting your glass of wine.
Wine should be tasted with 3 of our senses organs : sight, olfaction and taste.
To get the highest pleasure from a wine, is not enough to drink it. There exist steps and rules to better get it, that can be sum up in the the "5 S" :
See - Swirl - Sniff - Sip - Savor
To have a satisfactory sensory examination, it is important before tasting, to learn how to properly hold the glass.
Hold the glass by the stem is elegant and correct for 3 reasons :
SEE. You can more easily see the beauty of the wine color, which gives us a lot of information about wine. Looking instead our fingers or fingerprints on the "rim points" is not nearly as pleasant.
SWIRL and SNIFF. Swirling the wine in the glass, you can unleash a greater quantity of volatile substances, so you concentrate the aromas, sniffing them in full. Holding the stem allow you to have your hand far from your nose, appreciating better the wine perfumes instead of your hand lotion ones.
SWIRL and SAVOR. Swirling the glass, the wine molecules cling to the glass, forming tears and arches, which provide information on the texture of the wine.
If you are interesting in wine tasting and you would like a wine-training video course in english, send me an e-mail at firstname.lastname@example.org
I’m Adri, sommelier, official wine taster. I’d like to share my passion, because learning how to taste wine is a tool to discover the world and promote a lifestyle.
The idea of my wine-web project is to spread the curiosity of tasting wine, because everyone can afford a bottle of wine, also a very expensive one, but only those who have mastered the techniques of tasting, will be able to really enjoy it, appreciating the multiple shades of pleasure that wine can give.
Wine Tasting is the sensory examination and evaluation of wine. A sensory examination concern visual, smell and taste-olfactory examination. Learn to taste means to sample the wine carefully, connect the sensations perceived with its history and its evolution and especially learn to express an opinion not conditioned by own preferences.
People reaction, while attending a wine tasting course, are astonishment, admiration and mostly scepticism. Many even think that to be able to taste it’s pointless! They don’t know that learn to taste wine has several advantages:
WORKSHOP on "THE BEST FOOD EDUCATION"
my speech on "DIGITAL WINE EDUCATION"
WORKSHOP sul tema "LA MIGLIORE EDUCAZIONE ALIMENTARE
Tema del mio intervento: L'educazione digitale alla degustazione
La deustazione del vino online è una realtà
Mi è piaciuta molta la partecipazione al workshop organizzato in Expo da Talent4Rice e Rice2up in collaborazione con SISECO, dal tema "Think global, act local"
Nelle sale di cascina Triulza, insieme ad interlocutori prestigiosi, abbiamo raccontato le best practices, che guardano con ottimismo al futuro, secondo il paradigma della "economia glocale”, ovvero valorizzando le realtà territoriali, i valori e i contenuti locali, condividendoli globalmente per produrre arricchimento culturale ed economico, in pieno tema di EXPO.
L'inter-attività tra persone permette di vivere la dimensione locale con prospettiva globale.