History of wine - Tasting
When you taste a wine, you capture its flavor, while when you consume it, you ingest it. In a wine tasting, it is essential to discern each of its components and identify as many stimuli as possible by looking at sweet, acidic or bitter flavors and aromatic molecules.
In wine tasting, it is much more important to discern each of its components and identify as many stimuli as possible.
It is also important to keep in mind that, depending on the type of objective being pursued, there are several types of tastings, from those that are more oriented to enjoyment to get to know the wines to the professional ones in which it is a matter of specifying which wine has the greatest qualities.
Tastings used to begin with the scrutiny of the color of the wine, but today this is no longer an important factor. The pharyngeal cavity is tasted after tasting, the tongue after the pharyngeal cavity, followed by smell and then color. Therefore, the correct tasting technique requires four steps: smell, test on the tongue, test in the pharyngeal cavity and observe the color.
The ability to correctly describe and evaluate the aroma and flavor of a wine depends on the ability to use the five senses to detect visual, olfactory, tactile and gustatory signals. The sense of smell makes it possible to detect three primary scents and three secondary scents.
The primary aromas are differentiated by the variety of the vine. The secondary aromas are more persistent. Secondary scents are more persistent. The aging process creates a “bouquet”. Although each person perceives wines differently, certain combinations of foods have established pairing rules.
White meats, especially fish and seafood, should be consumed with white wines, since the flavors of light-bodied wines such as whites tend to be more intense than those of red wines and because lean fish and crustacean meats do not contain as much fat as to hinder your palate.