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How to taste a wine
VISUAL EXAMINATION: Raising the glass allows us to appreciate the aspect of the wine, in terms of colour and limpidity.
SOFT STRAW YELLOWS | The tonality of white wines that are very young, and have a light body and alcohol content. The tint can be an indication of a defective wine due to exaggeration in filtration or an excessive use of clarifying agents |
| STRAW YELLOW WITH GREEN NUANCES | Some types, especially with very fresh wines, have greenish reflections due to the presence of chlorophyll. These wines tend to retain the green pigment of the grape |
| STRAW YELLOW | The tonality of wines on a yellow colour scale. The degree of the colour's intensity varies according to the stage of the wine's evolution |
| GOLDEN YELLOW | The tonality of wines having a characteristic yellow colour, derived from the grape variety, the choice of harvested grapes, and the enology. The golden yellow colour, no longer vivacious, can give indications of the stage of evolution of straw yellow wines, resulting in oxidation |
| YELLOW AMBER | An amber tint is typical of wines made from partly dried grapes or fortified versions. When wines that are originally straw yellow develop an amber hue, it is a sign of a loss of quality because of oxidation |
| PINK | The tonality of wines having a reddish colour with soft, intermediate reflections. Wines with a pink colour may obtain numerous tonalities depending on the duration of the wine's contact with the skins during maceration and/or the intensity of the grape variety's colour |
| SLIGHTLY PINK | The tonality of wines having a soft red colour, almost transparent, vivacious, with ruby tendencies |
| PINKISH CHERRY RED | The tonality of wines on a red colour scale. The characteristic tonality of the colour is of cherries |
| PURPLISH-RED | The colour is red with purple reflections, similar to the colour of peonies or the tint of a cardinal's robe. These purple reflections are more evident when looking away from the center of the goblet and looking toward the edge |
| RUBY RED | The tonality of the colour generally present in red wines |
| GARNET | The colour is similar to the seeds of the pomegranate and is typical of mature red wines and those with remarkable structures |
| REDISH-ORANGE | Colour which wines with remarkable bodies take on during the best maturation period |
OLFACTORY EXAMINATION: smelling the wine, after applying a slight rotary movement, it is possible to catch a range of fragrances, spread out by the wine (Intensity, Persistence, Quality, Description)
Intensity
| VERY INTENSE | Typical of great red wines with an evolved bouquet, like Barolo, Brunello or those derived from such aromatic varieties as Moscato, Traminer Aromatico or Brachetto |
| INTENSE | When a wine has a full, pronounced and enveloping odor, like those of reds derived from the Nebbiolo variety and whites of such semi-aromatic varieties as Müller Thurgau and Chardonnay |
| FAIRLY INTENSE | An odor of medium intensity typical of light white wines |
| LIGHT | When a wine has a delicately scented odor, like Bardolino and Ischia Bianco |
| TENUOUS | An odor of a barely perceptible intensity |
Persistence
| VERY PERSISTENT | Wine characterized by a succession of very rich, continual and prolonged sensations |
| PERSISTENT | Wine that has a succession of important and prolonged odorous stimulants |
| FAIRLY PERSISTENT | Wine with sufficient succession of odorous stimulants |
| LITTLE PERSISTENCE | Wine that presents a slight succession of stimulants |
| FLEETING | Wine that almost does not have succession of fragrances |
Quality
| VERY FINE | Indicates a very distinct and very pleasant fragrance |
| FINE | Indicates a distinct and pleasant fragrance |
| FAIRLY FINE | Indicates a sufficiently fine and pleasant fragrance |
| ORDINARY | Indicates a mediocre fragrance and of little worth |
| COARSE | Indicates a poor fragrance and of no worth |
Description
| FULL | A wine with an expansive odor with various and diversified shadings produced by numerous substances that normally evolve over time. The wine offers odors of an enveloping type that are delicate and fine |
| AROMATIC | A wine whose odor recalls in a pronounced way the grapes from which it is made. The scent is constant |
| HERBAL | Typical of some varieties like Cabernet Franc, Merlot, etc.; similar to the scent of freshly picked herbs |
| ETHEREAL | A characteristic odor of mature wines when the initial fruitiness has given way to ethereal scents of refined alcohols and esters |
| FLOWERY | Scents associated with young wines. They are the aromas of flowers |
| FRUITY | Aromas of young wines that are similar to those of fresh fruits |
| FRAGRANT | In young wines, the term refers to the ensemble of odors. The flowery and fruity scents are amalgamated with the aromas, partly expressed, of the yeasts. In mature premium wines, light scents of ripe fruit and dried flowers and other delicate and fine odors develop as a result of the decomposition and reassembling of complex chemical compounds |
| CLEAN | A well-defined and forthright odor that is communicated without hindrance |
| PENETRATING | A wine whose volatile components have so much intensity that the sensory faculties are overwhelmed by their pungency |
| SPICY | Wines matured more or less for a long time, first in barrels and then in bottles, which present a ray of reconcilable fragrances of spices (vanilla, cloves, cinnamon, pepper, etc.) |
| VINOUS | The odor is characteristic of a wine that has just been vinified. The scent of fermenting must clearly indicate the wine's youth. Typical of red wines in their infancy |
TASTE EXAMINATION: The palate is able to immediately detect the features of a wine, its qualities as well as its imperfections. The tongue allows us to perceive the wine temperature and taste and to distinguish its values (Harmony, Intensity, Persistence, Quality)
Harmony
In terms of the purely taste component, this examination is based on a comparison of softness and acidity, in respect to white wines, and softness, acidity and tannins as far as red wines are concerned
| DISHARMONIOUS | When one or more of the components of odour or flavour prevails in an unfavourable way masking all other elements. The lack of harmony comes from the excessive amounts of alcohol, acids, tannins and bitter sensations |
| SLIGHTLY DISHARMONIOUS | When one or more of the components of odour or flavour interfere with the structure, moderately masking all other elements |
| FAIRLY BALANCED | When one or more of the structural components are not balanced |
| BALANCED | A wine that tends to have a balance |
| HARMONIOUS | Wine in which all of the structural elements are present in the same intensity and, therefore, having a perfect balance. It is, of course, a very fine and elegant wine |
Intensity
This examination is intended to evaluate the maximum impact of the sensations of odour and flavour when the wine is held in the mouth and the degree to which that intensity persists after the wine is swallowed
| VERY INTENSE | This refers to the quantity of odour and flavour components that remain in the oral cavity after the wine is swallowed. The sensation is very evident |
| INTENSE - FAIRLY INTENSE | The quantity of these components is normally found in quality wines |
| LIGHT | The stimulants are lacking, or may be acceptable if they are part of the particular type of wine as outlined in the production regulations |
| TENUOUS | The wine generally lacks all stimulants. The sensations are transient to the flavor and, with more evidence, to the taste and odour via retro-nasal |
Persistence
This examination is intended to evaluate the duration (in seconds) of the intensity of the odor-flavor sensations
| VERY PERSISTENT | The intensity is still evident more than 15 seconds after the wine is swallowed. Indicates a high quality wine |
| PERSISTENT | The intensity can be sensed for a period of 10 to 15 seconds after swallowing |
| FAIRLY PERSISTENT | The intensity is still apparent 8 to 10 seconds after swallowing |
| LITTLE PERSISTENT | The intensity is evident for only 5 to 8 seconds after swallowing |
| SHORT | The intensity is evident for less than 5 seconds after swallowing |
Quality
This is the wine's capacity to satisfy the qualified taster
| VERY FINE | Describes great wines, having properties, complete and perfectly balanced, which assure the greatest satisfaction |
| FINE | The term is reserved for those wines that offer particularly positive sensations in the proper balance |
| FAIRLY FINE | This is applied to all of those premium wines that offer positive and balanced sensations but are of lesser standing |
| ORDINARY | Reserved for those wines that, while they have no defects, do not possess any outstanding characteristics |
| COARSE | Wines that, while they have no defects, produce pronounced sensations with more or less obvious imbalances |
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