The taste art is not a privilege for only a few persons:
except that persons, who depend on malformations or
illness which offend the sense call to take part in
operation of the wine tasting, all the human being, they
have the possibility to tasting wine, on condition that
they have interest to learn the base technical, and
fundamental rudiments about the drink examination.
Everybody own sufficient ability sense to carry out the
wine tasting analysis.
The taster can be classified in "empirical" or
"technical" based on the specific competence, to the
preparation, the attended school and the possessed
cultural baggage. But for being considered taster the
individual logical and able being must however formulate
possible the most objective judgment.
The assay finds the feelings in several is made
successive: at first Between the personal sensations
feelings of which we are in possession, those more
useful for one corrected tasting are :le visual ones the
sense of smell, the tactile ones, the gustative and the
taste-sense of smell. The final judgment examines the
presence less or than an just equilibrium (harmony)
between the various sensations of personal members. The
several feelings closely are tied the one to the others,
and to times they influence on the successive
impressions, anticipating judgments and allowing
important comparisons. Classic, to such purpose, the
consideration "Wine that it promises to the scent well,
but that to the taste it is revealed still young".
When it is gotten ready to us to taste is useful to
remember some practical rules: it is necessary to begin
from the lighter and young wines in order to finish with
those of greater body and old; the sweet wines always
for last. Of rule: white men, rose wine, red young
people, red age to you, sweet Charmat sparkling wines,
sparkling wines method classic, wines, aromatic wines
us, finally aromatic Charmat sparkling wines sweet us.
The optimal premises in which to carry out at the taste
must have a good
obtained with neon and filament lamps and rigorously not
arrange of a support plan white man, waves to be able to
estimate exactly the aspect of the wine. The glass must
always be handled taking it for the stem and never for
the body, in order to avoid the cause interfering of it
smells coming from the hand; profits bread or cracker
not salted in order to neutralize the palate during the
assays, it will be useful between a wine and to other to
clean up our gustative papillae with the assistance of a
natural glass of water.