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Wine Tasting
Tasting a wine means appreciate it with our senses. As we taste, we learn to recognize a wine by its nature, origin and class, allowing us to enjoy it more fully.

It allows us to evaluate two aspects: the state of the wine, if it looks clean and shiny or dull and cloudy (which might indicate there is a problem), and the evolution of wine according to their color.
The color should properly represent the type and age of the wine. In white wines varies from pale yellow or almost colorless when the wine is young, through yellow-green, golden yellow to deep amber in wines more evolved.
In rosé color varies from pale pink to cherry tones, when the wine is very young, to orange, salmon or onion skin as they evolve in the bottle.
In red wines the hue ranges from purple and violet when the wine is young, through various shades of red: cherry, garnet, ruby​​, to tile and brownish tones in evolved wines.

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Wine has a great aromatic complexity: we can find primary aromas coming from the grape variety, secondary aromas that are produced during fermentation and tertiary aromas that occur during oak breeding and bottle aging.
We start bringing the glass to the nose focusing on first impressions to perceive if the scent is clean, fresh, intense, pleasant or unpleasant. Then the glass is rotated to "aerate" the wine favoring the release of aromas and volatile substances. Through short and deep breaths are detected scents that did not appear in the first instance.
Thus we can find fruit aromas, floral, earthy and mineral, from the vine and soil, smoked and roasted from aging in oak barrels and reduction aromas from the stowage in bottle.


We take a sip of wine and stroll through the palate. Keeping the wine in the mouth we absorb some air between the lips to encourage the dissemination of aromas and flavors. Different aspects of a wine's taste can be noted by the reaction of different parts of the mouth, tongue and gums.
We get sensations of sweetness on the tip of the tongue, acidity at the sides of the tongue, towards the back, bitterness in the middle of the tongue towards the back. Alcohol is a part of the body of the wine, among with tannin, concentration of fruit, sugar and glycerol. They all contribute to the mouth-fell of a wine: silky, creamy, astringent, rough, light, medium-bodied, full-bodied,... The flavour characteristics found on the palate will confirm those already recognised on the nose, but this is not always the case. Finally, there is the finish or aftertaste when the flavours of the wine linger on the palate after the wine has been swallowed.


The conclusion of the tasting summarizes the most important impressions on wine quality, maturity and evolution of its components. We can say that the practice of tasting gives us tools to appreciate the virtues of wine, know how to choose when buying wines and better able to express what kind of wine we like best.


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