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Taste a wine

The tasting of a wine by wine lovers, as agreeable as it may be, must comply with simple rules that we follow almost without realizing it:

> We look at the wine in the glass
> We smell it
> We taste it
> We appreciate it in its globality

View

Regarder la robe du vin

Observe the wine close to light on a white background.

White wines will give many shades of colours, from transparent to pale yellow.

You must look at the colour, it must seduce you when you raise your glass: bright is indicative of a certain vivacity (especially for white wines), the clarity gives information about its health.


Do not worry if you see crystals, especially with white wines. They are crystals of tartar like you have in your pipelines or in your kettle. In this case the wine is not "modified" or "sweet": the tartar appears when the “wine gets cold”
For red wines the visual exam reveals approximate age: is it ruby, bright red or brownish, worn?


Smell

We have ten classes of smells: animal, balsamic, chemical, ethereal, spicy, empyreumatic (roasted), floral, fruity, vegetable.
You will smell the primary aromas of the wine first, without shaking the glass.
Then turn the wine in the glass, the air has its effect and secondary aromas escape.
Tertiary aromas appear about 30 minutes later.
With a little practice you will find the language of fragrance to express what you feel. Floral scents (acacia, violet), fruits (apricot, raspberry), wooden etc. …

Gouter le vin

Taste

Taste organs are located in the taste buds and on the tongue.


Sweetness:

    - is felt on the end of the tongue;
    - is felt immediately;
    - the feeling is at its highest point after 2 seconds and disappears after 10.

Acidity:

    - is felt on the sides and beneath the tongue;
    - is felt immediately;
    - persists as does the salty taste;

Saltiness:

    - is felt on the front sides of the tongue;
    - is felt rapidly;
    - lasts longer than the sweet taste;

Bitterness:

    - is felt on the posterior part of the tongue;
    - develops slowly;
    - increases and remains for a long time.

When tasting a wine you will determine its attack, its balance, its evolution and its length.
The attack is the first sensation you feel. The balance comes from the feeling it leaves

The evolution gives the changes of the wine’s qualities during the tasting.

The length in mouth, also called aromatic persistence is the time in seconds (caudalies) during which the aroma remains in the mouth after having swallowed or spit out the wine


Global evaluation

After analyzing the wine with your eyes, nose, mouth, you should have an overall perception.
In our case, the result of our tasting corresponds to the mark you see on the page of each wine presented on 1001degustations . com

Beneath a certain tasting note, the wines are not retained.


Understanding
the marks


We are obliged to separate the 'professional' tasting from the 'discovery' or 'friendly' tasting.
A professional will need calm conditions, he will probably prefer tasting at the end of the morning when the palate is completely new .
If you are tasting with friends or at the producer's place the conditions may be different and not seeing the label or tasting late at night will not matter, the most important thing is to take pleasure and exchange with others about your impressions.

Here are several adjectives you can use:

QUALITY OF THE COLOUR: strong, amber, ruby, deep, intense
DEFECT OF THE COLOUR:cloudiness, heavy
QUALITY OF AROMAS: Discreet, expressive, bouquet, floral, fruity, spicy
DEFECTS OF AROMAS: Without; corked, too short, musty nose
GLOBAL QUALITIES: Full-bodied, powerful, fine, elegant, ample, fat, complex, fleshy, silky
MAIN DEFECTS:Meager, astringent, acid, flat, short in mouth, unbalanced

mets

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