Prefix is well recognized that tasting is not just watching, sniff and sip, but the sum of three combined with a process of deductive thinking and analyzing what we have received information from our senses and receptors.

The first step in evaluating the taste is the appearance of wine, using the white background of the screen on the table a white sheet or napkin.

Evaluating:

1. Cleanliness - to assess the transparency, as the wine may be fine with or without glitter. As reported defect wines that are turbid to one extent or another.

2. Color - color in white wines range from trevistozeleni, citrine and golden color to slamenozhalti or even amber. Rozetata are pink, pink, orange and a dark shade of pink - etc. "Lukova scale. Color in red wines are ruby, purple red, testaceous-red and brownish-red (mahogany type).

Tsvetouseshtaneto for each individual is expressed differently, so it is possible that the same wine to give slightly different descriptions.

3. Intensity of color - all wines (white, red and rosé) may be pale, medium or thick density. White only exception under which it may be observed beztsvetnost (aqueous).

4. The presence of bubbles (CO2) - refers only to sparkling wines - the general rule is the more delicate and intensive mehurchetata are, the more quality sparkling wine and vice versa.

5. The presence of "feet" - by their speed of run-off draw conclusions on the strength, density and viscosity of the wine.

At this stage, unless agreed visual information may make some conclusions (certainly not final). For example, in dark or light color, respectively, in our general direction to the age of the wines (red wines fade over time until the time factor affects the white wines in precisely the opposite way - they fade). The presence of so "Feet" gives us information about the density and viscosity of the wine. When evaluating the sparkling wines size and intensity of mehurchetata give us initial information about the quality of the wine.

The second step is the adoption of information through the nose - that is, appreciate the aromas in wine. This is a quick and deep sniff (three is the optimal number) within 5 to 10 seconds. For some people a quick sniff is much more informative than the number of braids. Our advice is: find out which option is more useful for you and use it. Prior to sniff the wine is good to razvarti in the glass to further its aeration and release of the complete set of aromatic components - esters, ethers and aldehydes. Evaluating:

1. Clean aroma - clean or unclean (with defect)

2. Intensity (saturation) - estimated length - short, medium or long.

3. Character - fruity, spicy, wood, color, vegetable ... ..

4. Balance and completeness - the optimal option is present for all items are in perfect balance as a force, feeling and composition.

Different flavors, which one can distinguish in the wild are several thousand, but in wine the most common are about two hundred. Sense of each flavor is strictly individual, and the first association made by the brain. Here is a vivid example of the association in various different subjects: few people taste the same wine varietal Merlot and comments for one of the main spices are different - one flavor is prune, another of the plum compote for third of sweet plums, etc. Often the case and another - one flavor to be reported immediately by one taster, while another of the many later or even not to be felt.

Tip: tasting the more often the better and create their own "database" of flavors and tastes to help you in the next tasting.

We and the third, perhaps the most interesting step in the tasting - wine tasting. Before we begin it should be noted that the basic tastes, one that differs only four - sweet, salty, bitter and sour.

Receptors for these tastes are located in different places in the mouth - the tip of the tongue for sweet, since it is for salt, the base of the tongue are bitter, and on both sides of the mouth are receptors for sour. It is therefore necessary to sip wine oblee entire oral cavity prior to ingestion i.

What should be determined by the taste of wine:

1. Purity of taste - is taken for any defects.

2. Intensity (intensity and duration) of taste - to determine the degree of durability.

3. Body (density) of wine - low, medium or high.

4. Alcoholic strength.

5. Character - fruity, spicy, wood, color, vegetable ... ..

6. Acidity - a very important factor especially in white wines. May be weak, balanced (harmonic) or underlined.

7. Tannins - the presence of tannins will find out from a sense of harshness of the palate and tongue. Such is the feeling when eating wild fruits, such as drenki. Tannins can be as rough and intrusive, so soft and rounded and in balance with other components.

8. Sweetness (the level of residual sugar) wine. According to the sugar content wines are dry, semi-arid, polusladki and sweet.

9. Aftertaste - a appellative the overall impression of the taste of wine from the balance of all components and their duration. Longer remains pleasant and balanced taste, the quality and memorable is the wine.

After all the stages can make general conclusions. Ask questions and their answers they seek:

What do you most impressed - plodovost, acidity, tannins, dryness, sweetness, balance, imbalance, strong presence of oak opushenost ... ....?

In your wine it worth the price in terms of quality?

This wine is ready for consumption?

What food would you choose this wine?

Is the wine variety or coupage?

Features of any variety or varieties recognize this wine?

What is the style of this wine - old or new world?

Old or young?

A country of origin is ... ... ...?

Prospective area is ... ... ...?

Winery is probably ... ... ...?

Harvest is ... ... ... ..?

Almost certainly is that your first taste is likely to be difficult to find the correct answer to all these questions. Probably, however, that with more practice, your skills will grow and improve. We wish you many pleasant moments during the wine tasting and good luck!