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The wine tasting is a practice. To be well done, it must abide by certain rules that increase the acuity with which amateur or professional will be able to recognize the subtlety and nuance of wines.
Rules 1: The wine tasting should ideally be done at the right time of the day:
When we hunger and our senses of taste and smell her awake, ideally between 10:00 and 12:00, or alternatively between 17.00 and 19.00.
Rule 2: The wine tasting should take place in an appropriate local:
The room where the wine tasting should be well lit, ideally open to natural light, or lighting imitating daylight.
The play will be devoid of sources of smells that might disturb the wine tasting. The smells are to avoid such odors kitchen, a bouquet of flowers, a basket of fruit, or smoke or the scent of one of the diners.
The play must be conducive to concentration, meditation and reflection. It will therefore be free from sources of disruption.
Rule 3: A white tablecloth should cover the table which held wine tasting:
In the absence of a water board, a white towel, a mat or a sheet of white paper placed before the guests will appreciate the color, tint and clarity of the wine.
A candle may also be useful for evaluating the clarity of the wine.
The seals will be made available to tasters so they can spit the wine and keep their minds.
Rule 4: The wines will be served at their temperature and their optimal level of ventilation:
A red wine will be served between 16 º and 18 º
A white wine will be served between 12 º and 14 º.
A young wine will be produced an hour before the tasting.
If necessary, some wines will be carafe two hours before tasting to give them time to s'aérer.
An old wine will be out of the cave, left to the horizontal and placed in a basket in which it is produced and stored at the horizontal so as not to disturb the deposit to be pasted on the walls of the bottle. If necessary, it will be decanted, but with caution: some old wines may be too sensitive to aeration.
Rule 5: The glasses are clean and appropriate to the type of wine tasting
The glasses will be cleaned with mild soap and water and then thoroughly rinsed with water so that they are totally free of smell of soap.
The glasses will be up to the heat of the hand does not warm up the wine.
The glasses must be sufficiently high and grandparents to help shake easily wine and provide a good surface air exchange.
They will ovoid shape to better focus the aromas.
The INAO type glass are an excellent choice, or better yet glasses of the house Riedel.
Rule 6: Water and bread will be available to diners at the wine tasting
Ideally, we will not eat during the tasting, with the exception of pieces of bread that can be redone by reducing the taste sensations tannins and acids.
If you want to serve snacks, be aware that any food influence perceptions of wine, for good or evil. This will change your perceptions and your analysis.
The water used to quench, although it is preferable not to rinse the mouth during a series of wine.
Rule 7: Proceed in an organized and orderly.
Use at least two or three wines in order to allow the comparison that promotes the identification of different perceptions visual, olfactory and taste.
Determine in advance the goals of the tasting:
Compare different producers of the same name,
Compare different vintages of the same wine,
Compare wines from different regions but a basis of the same varietals,
Etc.
Each bottle of wine will be served and numbered according to a predetermined order:
Ideally, white before red, dry before sweet, light before concentrated, simple before complex, young before old.
The wines will be served by following the numbers corresponding to the order of bottles, placing before each guest glasses in ascending order, from left to right.
The steps of wine tasting
The wine tasting proceeded in three stages:
The visual analysis:
It analyzes the clarity, brightness and color of wine
The olfactory analysis:
Part most interesting and most difficult of wine tasting, analysis smells of wine is the step that shows the greatest wealth of wine.
This is first of all to feel the wine to rest, and then stirring to release the aromas.
The analysis taste:
Finally, it tastes like wine, which can analyse new aromas and assess the various sensations that it creates in the mouth.
It gives special attention:
At the "attack" in the mouth, first impressions,
Then the "taste in the mouth"
And finally the "final", is the impression that the wine leaves once swallowed or recraché.
Exercising his memory of the wine tasting
While the challenge of wine tasting is the ability to identify and recognize odors and aromas of wine. In our contemporary way of life, it is not necessary to have a particular smell end to survive. It is therefore very few trained. The person who wants to develop his talents as tasters will have incentive to exercise his palace and its smell.
The opportunities to practise no shortage to learn how to identify smells:
When you eat or drink, you get a moment and take the time to enjoy and identify smells, aromas and flavors of what you eat.
When you walk, whether in the city, the campaign or the market, pay attention to the different smells around you.
Do you buy a package including specialized vials containing the main smells of wine and practise you to identify them.
Finally, that sent your life? Your home, your furniture, your book, your computer, your children, your wine…?
Then it is exercised remember smells:
If someone tells you about the 9th symphony Bethoven, Bolero by Ravel, Mona Lisa, or even the Statue of Liberty, you will be able to represent them mentally.
To become a good taster, it is able to represent mentally, similarly, smells, aromas and flavors of wine. It can thus make memorization exercises:
You start by trying to represent memory major categories smell of wine: fruity, floral, spicy, and so on.
Similarly, it is practiced remembering the different taste sensations of wine acidity, astringency (tannins) and soft (alcohol) and their variations.
Finally, as our knowledge of wine grows, it is practical to remember memory archetypes of wine: white, red, Bordeaux, Burgundy, Chianti, etc..
Then, during subsequent tastings, it is to compare wines analyzed our schemes sensory analyses mentally.
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