In the last years, wine tourism has experienced a tremendous surge; this is the reason why the offer in this sector has been increasing little by little, from visits to wine cellars to wine seminars; however, the most anticipated moment for all wine lovers is coming into contact with this prized spirit originating from the grape: the wine tasting.
Whether you are beginning to venture into this fascinating and diverse world of wine or if you want to broaden your knowledge, you could be part of different wine tastings or sensory analysis courses conducted by authentic professionals, making this experience a lifetime memory.
Preparing the wine tasting
Before embarking on the sensory adventure involved in wine tasting we have to consider the following:
- For the wine tasting, we should choose a location with adequate ventilation and lighting
- We should not allow odors that do not come from the wine to alter our sense of smell.
- The wine should be at an adequate temperature depending on the type of wine
- When possible we will use several wine glasses if different wines are going to be tasted
The wine glass should measure about 155 mm high, the rim diameter 46 mm and the bowl size 65 mm, although it is increasingly popular to use a oenologue wine glass where the opening at the top has enough space for the nose and mouth.
Let´s begin, how do you perform a wine tasting?
To do a correct wine tasting we have to sharpen our senses, or rather, three of the senses since three phases are involved:
The visual phase
After opening and examining the cork, we hold the glass by the bottom at an angle of about 45º; to appreciate its color we should place the glass against a white background; in this phase the characteristics to evaluate are clarity, intensity, “tears” (drops that remain on the surface of the glass), effervescence and of course, color.
The olfactory phase
The first aroma is from the grape itself (primary aroma), to find this aroma we should place our nose into the glass without moving or swirling the wine.
To determine the secondary aroma, we should swirl the glass slightly so the wine can come into contact with the oxygen in the air, this will bring out the aromas associated with fermentation or vinification.
The last aroma is the so-called tertiary or “bouquet”; they are the most complicated aromas to identify, they are developed during the aging of the wine and are usually grouped by categories (animal, vegetable, nuts…).
The taste phase
The first flavors that we will perceive would be the basic ones (sweet, salty, acidic and sour), after that we will discover the texture and thirdly we will reach the retro-nasal phase by breathing out and determining if the primary flavors still remain.
To correctly conclude our wine tasting, we should take notes of the results in order to contrast them and reach our conclusions.
We are sure that you are now ready for a wine tasting and to learn a little bit more on the subject. In Viavinum we are waiting to make a wine tasting part of your trip!