Introduction
The senses
2,1- Visual Exam
2.1.1 The color
2.1.2 The intensity of the color
2.1.3 The shade or tone
2.1.4 The limpidity
2.1.5 The fluency
2.2-Examen Olfactory
2.2.1Aroma and bouquet
2.3-Examen Taste
2.3.1 Sensations in the mouth
Other aspects of it tries
3.1-Temperatura
3.2-La comparison
3.3-Sensación of volume
3,4- Opening of the wine
3,5- The cups
3,6- The combination of the wines and the dishes
3,7- Useful Life of the wine
Defects of the wine
Demonstration of it tries
5.1-¿Qué is to try
5.2-Pasos to continue
Vocabulary of a tries
1-Introducción:
It tries consists it of testing and to carry out with attention the analysis of a wine by means of the senses. This act is carried out to discover its nature, to analyze its virtues and its defects.
Nowadays it turns out to be more feasible to carry out this work since we have more existing know-how on the world of the wine and a lot more in our country in question by the great existing bibliography.
The purpose is to transmit that knowledge to all them interested by the exciting world of the wine which has their subjective and objective part that, after continuing some theoretical steps, they will be able to value their subjective part.
To the extent that the years have gone passing the world of the wine has gone putting fashionable. The company wants to have some most minimum know-how on as to try a wine, but very few people are capable of doing it.
2- The senses:
It tries consists it of testing a product whose quality we want to appreciate, seeking through our senses, above all the flavor and the smell, his defects and qualities. In it he tries of wines he is therefore, an assembly of methods and technical that permit to appreciate their properties, calls organolépticas, by means of the organs of the senses.
The following picture gives us a very clear vision on the intervention of the senses in the tasting of the wine:
Organs
Senses and sensations
Characteristics perceived
EYES
Vision
Visual sensations
Color, limpidity, fluency, effervescence, intensity and transparency.
ASPECT
NOSE
Smell
Olfactory sensations (nasal way)
Fragrance, "bouquet"
SMELL
FLAVOR
Smell
Olfactory sensations (way retronasal)
Fragrance of mouth, "bouquet" internal
BODY
Flavor
Taste sensations
Flavor or flavor
Persistence, equilibrium
Touch
Chemical sensations
Reaction of the mucous membranes
Astringencia
Spicy, irritation
Touch
Tactile sensations
Thermal sensations
Consistency, fluency
Greasiness, body
Temperature
2,1 Visual Exam
In the first phase of it tries -visual- three characteristics are studied: color, intensity and limpidity.
The wine should be contemplated in the cup, initially in rest, through the light and trying to see its transparency or limpidity, the shine, the intensity and the tone of the color.
Causing rotating the wine in the cup is appreciated its fluency and density. A wine flowed behaves as the water and a dense wine like the syrup.
After agitating it, and while rests, the formation of tears is appreciated that slide for the walls of the cup, what a greater or smaller will indicate us alcoholic degree and of glycerin. The appreciation of the color is carried out inclining the cup 45º on a white fund to observe better the colors and shades.
2.1.1 The color
The color reports us on the body, the age and the state of the wine, therefore the human eye transforms into luminous sensations the external relations received. Its intensity will give us an idea more I need on the body of the wine and its tannic structure.
If the color is strong and concentrated possibly the wine be strong and rich in tannic substances.
If the color is weak and open the wine surely will be light and short in mouth, which does not mean that be rich, pleasant and without defects.
Interpretation of the color of the wine in the cup with an inclination of of 45°
Observations:
The different colors not themselves due to the smaller or greater old age, therefore they are similar of age. The chamomile or fine maintains a pale color due to the absence of oxidation (biological breeding, "flower", without contact with the oxygen). The amontillado has taken its color by its influence mixed oxidation-breeding flower and the odorous one is darker by the absolute breeding oxidativa (heat, air).
2.1.2 The intensity of the color
It consists of the evaluation of the quantity and intensity of color, of the wine and also the limpidity is evaluated, observing the possible presence of particles in suspension in the wine. It is important not to confuse the presence of particles in suspension with the turbidez, that can be consequence of a bad elaboration or of sediments located in old bottles product of the long natural aging of the wine. With the analysis of the limpidity can be determined if the wine is brilliant, clean, transparent, matt, hazy, opalescent, opaque, dirty, dull, murky, etc. The limpidity, the transparency and the shine are adequate qualities for the pink and white wines, not thus for the red wines where clean wines can be found that be not excessively transparent, since the transparency depends on the degree of intensity of its color, by a visual effect a very intense wine of color would be able us to seem little transparent.
2.1.3 The shade or tone
The shade or tone brings us to light the degree of evolution of the wine, thus the white young wines give us green reflections, the mature, straw, the old golden reflections and the white past, reflected ambarinos. The pink youths give us raspberry rose reflections, the mature recently cut strawberries, the old mature strawberry and the passed rosés give us reflections of apricot and in the young red wines violet reflections give us, the mature, red cherry, the old reflections to the tile, and the passed red wines, brown reflection. Saying that these shades depend on the variety colors of the grape, of the duration of soaking and of the acidity.
2.1.4 The limpidity
The limpidity, the good wine should be clean and its limpidity, permanent. The presence of particles in suspension disturbs other taste sensations. One must distinguish, among the turbidez, that is sign of bad elaboration of the wine and presence of natural sediments in the bottle during its aging, this I place of matters colorants is sign of quality, of old age and of absence of handling in the bottle. The limpidity, transparency and shine are fundamental in the pink and white wines, nevertheless in the red wines and according to the degree of intensity of its color, can occur that a wine be limpid but not transparent. The limpidity of a wine qualifies for adjectives: brilliant, clean, transparent, matt, hazy, opaque, dirty, dull, murky and watched.
2.1.5 The fluency
The fluency: gives the character of the viscosity of a wine that is observed upon rotating a cup and gives as a result the called effect, tears or legs of the wine, this effect described by James Thomson in 1,855, occurs when there is a strong evaporation of alcohol that condenses in the high part of the cup and descends for the walls in the shape of drops due to the superficial tension Clerk of the presence of glycerol and sugars. These tears depend on:
The superficial tension created among the I liquidate and the wall of the cup, smooth, rough or that there be remainders of detergents, filth, etc., and of the presence of alcohols, sweeten, etc. Carbonic gas, all the wines contain but or except a quantity of CO2. In general dig you contain them more than the white, these at the same time more than the pink and finally the red wines.
2,2 Olfactory Exam:
The smell is the main sense of it tries, the sensibility of the smell is some ten thousand upper times to that of the flavor. The center of our sense of the smell situates in the olfactory bulbs, that are found in the high thing of each one of the nostrils. These olfactory bulbs are stimulated for the sweet-smelling molecules in gaseous state, for two different ways: the nose and the mouth. By the first one we inspire the sweet-smelling molecules, which elevate for the nostrils through the length of the nose to the olfactory bulbs. By the second, the sweet-smelling molecules elevate of the mouth, by the throat toward the nose and the olfactory bulbs. Is the call "retronasal" of a wine. The quantity of aromatic molecules that volatilize they depend, in great measure, of the temperature of the wine and of the surface of evaporation.
The fragrances of the wine are classified in three categories:
Primary fragrances: are removed of the surface of the wine and they enlarge if we agitate it, this type of fragrance this produced by the variety of vine and by the land. They are obtained nasal way.
Secondary fragrances: are removed to the contact with the tongue and upon agitating it with the mouth, since enlarges the temperature of the wine, therefore they are obtained way retronasal, they are produced by the type of fermentation.
Tertiary fragrances: just like the secondary are obtained for way retronasal and they are produced by the ripening and breeding of the wine, whether in cask or in bottle.
The assembly of these three fragrances is him called "bouquet", that is to say, an ill-bred, young wine, will have secondary and primary fragrances, but never we will be able to speak of he referring us to his bouquet. The tertiary fragrances can be of oxidation or of reduction and of both at the same time. Those of oxidation are acquired during the process of ripening of the wine in contact with I oxygenate (during the breeding in cask) the fragrances of reduction are formed in the shelter of the air, during their aging in bottle.
As to carry out tries it:
In the first place one must smell the wine in rest, to be able to appreciate the more fleeting, most subtle fragrances, since are the most volatile, but is the best way to be able to determine possible defects or strange smells without enmascaramientos. Then one must smell the wine after turning it in the cup, in inverse movement to the needles of the clock, it enlarges the surface of evaporation and we will perceive a greater aromatic sensation. And by I finalize one must smell the empty cup, after the tasting, the presence of alcohol is low and the fragrances flow of the small movie of wine that still evaporates.
It tries it of wine retronasal is produced always with the wine in the mouth, just before the moment to swallow, thus a sobrepresión in the mouth is created and is expelled in air by the way retronasal. The tasters but experienced they carry out a light one I bubble aspiring air to heat the wine and to help to evaporate other heavier sweet-smelling molecules for be able to perceive new fragrances.
2.2.1 Fragrance and bouquet
The fragrance constitutes it the aromatic principles of the young wines, while the bouquet is the shade acquired during the aging.
The fragrances are classified:
1º. Primary or varietales, that are the fragrances of the grape: examples: the cabernet sauvignon, fragrance to coffee, currant or lies. The riesling, to flower of peach and at times to petroleum. The muscatel, to citrus, to wood of rose.
2º. Secondary or of fermentation, are the wine fragrances originating in the alcoholic fermentation. The more sugar have the grape but secondary fragrances.
3º. Tertiary or bouquet, are the fragrances of breeding that can be: of oxidation, the wines aged in contact with the air are characterized for the presence of substances aldehídicas, (apple, quince, nut, etc.), and its fragrance is stable to the air or of reduction, wines aged in the shelter of the air that can be destroyed upon opening violently the bottle. This bouquet reaches its perfection in the bottle.
PRIMARY FRAGRANCES OR VARIETALES:
Vegetable series
Floral series
Fruit-bearing series
Mineral series
Fresh herb, hay, dry hay, fern, green leaf, dry leaf, lavender, infusion, herbal tea, tea, leaf of tobacco, anís, mint, thyme, knee, laurel, boxwood, undergrowth, leafage, mushrooms, truffle, green pepper, fresh coffee, undergrowth, green leaf of tobacco, etc.
Honeysuckle, acacia, hyacinth, jasmine, hawthorn, rose, geranium, nard, lily, broom, carnation, flower of orange blossom, lilac, honey of acacia, romero, violet, peonia, wilted rose, etc.
Apple, pear, peach, melon, Granada, apricot, medlar, grapefruit, lemon, file, orange, skins of citrus, quince, pineapple, mango, maracuya, banana, sandia, fruit of the passion, acid caramel, fresh almond, black and red fruits (blackcurrant or currant, cherry, strawberry, raspberry, Moorish, lychee, apricot, arandino, cherry, plum), etc.
Flint, mine of pencil, chalk, iodine, silex, nafta, petroleum, black pepper, green pepper, white pepper, paprika, thyme, nail, nutmeg, cardamomo, etc.
SECONDARY FRAGRANCES OR OF FERMENTATION:
Series of fermentation
Milk series
Series amílica
Yeast, crumb of bread, briote, cracker, pastry shop, fine pastry shop, etc.
Milk, yoghurt, fresh butter, fresh cheese, dry and fresh yeast, etc.
Banana, acid caramel, shellac of nails, varnish, etc.
TERTIARY FRAGRANCES OR OF BREEDING:
Floral series
Fruit-bearing series
Series sweetshop
Series soothing wood
Dry flowers, chamomile, briar, undergrowth, truffle, mushrooms, etc.
Dry fruits: countersinks, nut, dry almond, dry apricot, black and red fruits in
Honey, praliné, paste of almonds, cake, beeswax, coconut bordered, rough, etc.
Cedar, oak tree, white wood, tender wood, vanilla, smoke, roasting, pine, resin, eucalyptus, coconut bordered, tobacco, smoked,
ALONE FOR RED WINES:
Empireumática animal series
Cocoa, bread tostado, bread of spices, you countersink and almonds tostadas, nuts, coffee, tobacco, juice of meat, leather, ink, musk, hunt of hair and of feather, skin of animal, blood, etc.
Fruit-bearing series
Series soothing wood
Rough, prune, cherry sweetened, cherry and plums in liquor, figs, fig tree, black olives, etc.
Licorice, wood smoked, wood burned, incense, box of pure, etc.
2,3 Taste Exam:
The organs taste receivers are found on the taste buds. Each papilla contains hundreds of taste yolks and each taste yolk contains about ten taste cells, finished in some cilia.
The taste buds can be: numbered, caliciformes that are in the subsequent part of the tongue in the call V lingual. They are sensitive to the bitter flavor. Mushroom-shaped, in the tip of the tongue and the thread-like or tactile papillas.
An alone substance has flavor if is soluble in the saliva, produced by the parietal glands, submaxilares, sublinguales and parotids, this saliva contains a called protein mucina that is coagulated for the tannins of the red wines producing a sensation of astringencia. The saliva has a PH neuter.
They said all this at the moment of to carry us a wine to the mouth, one must have some precautions as they are:
Putting in the mouth the same volume of wine each time.
Removing the wine with the tongue.
Carry out an I bubble to exalt fragrances and defects.
Spitting the wine.
2.3.1 Sensations in the mouth
The flavor is a resultant one of the sensation retroolfativa and of the sensation of contact. The fragrances of mouth are perceived for way retronasal and the sensations of contact are perceived:
By the elementary flavors, located in diverse parts of the tongue and clerks of the eating customs. For example, a person submitted to a state without salt, will have a threshold of the salty flavor that other that have not that state.
By the tactile sensations.- they are produce by the contact of the wine with the oral mucous membrane and the texture indicates us, fluency, greasiness and roundness of the wine.
By the thermal sensations.- an idea of the temperature of the wine gives Us.
By the sensations pseudotérmicas.- Produced by the alcohol and produces us sensations of burning and ardor.
By the chemical sensations.- Are the ones that sensations of dryness produce us, roughness, harshness, etc. For example, the astringencia of the red wines, also called estipticidad and that due to three causes:
1º. TO the coagulation of the mucina of the saliva.
2º. To The cessation of the secreción to salivate.
3º. AND to the obsession of the tannin in the mucous membrane losing thus permeability.
3- Other aspects of it tries:
3,1- Temperature:
The temperature of the wine has more importance of what is believed, is a fundamental requirement to be able to savor the kindnesses that this liquid offers us.
Neither very cold neither very hot, the adequate temperature varies in function of the type of wine. Although as guideline, with independence of the type of the broth, its alcoholic degree should keep in mind itself. As much as less alcohol contain lower can be its temperature to serve.
The red wines should be presented with a margin of temperature that oscillate between the 16 and 18º so that can conserve all its shades. An excessive temperature causes that the volatility of the alcohol flood the palate, discrediting its fragrances and turning out to be difficult to distinguish them.
The fresh and young red wines can be presented between the 12 and the 15º and the of large add to 20º C.
As for the pink and white wines they will be taken fresh, but not very cold. Between 8 and 10º C, are the ideal degrees that should reach the broth to be able to enjoy their fruit-bearing fragrances that otherwise could not be appreciated. With a higher temperature of the adequate thing the alcohol prevails, nevertheless an excessively drop stands out its acidity and disguises its personality.
As soon as, to the sweet white wines is recommendable to serve them to 6ºC, since permits him to stand out its fruit-bearing character and its sweet expression.
The white of breeding need a temperature between 10 and 12ºC to preserve the complex fragrances of the oak tree. They should be served between 7 and 10º C, the white generous, chamomile and fine.
The adequate temperature for the pink is something lower, between 6 and 8º and for the bubbles of the digs the temperature should oscillate between 5 and 7º C.
It is not recommendable that the wine change its temperature unceremoniously, should not be put in the freezer. If the wine is a white, pink one or digs one must put it in the refrigerator some hours before serving it.
The ideal resource for regular of fast form the temperature of the wines is the ice-tray with water and ice, although should neither be used during a time excessively prolonged. In the ice water, the wine delays around fifteen minutes in diminishing 10 º C, while in the cooler delays more than two hours to obtain the same result.
But as for inclinations the colors were done there is who prefers to take the red wine to the room temperature and to refresh it with carbonated water, there are other that consider to the wine like a middle to put out the thirst and the more better cold enters. In spite of the different appreciations on the wine, we should excuse a correct deal that permit to remove party to the innumerable qualities that this generous broth offers us.
3,2- The comparison:
It is always positive to taste or to try more than one wine in a session (three is an acceptable number) in order to comparing them and to evaluate better the positive aspects and negatives of each one of them.
3,3- Sensation of volume:
The perfect conjunction of all the parameters organolépticos of a wine, gives an one-dimensional and positive result, where we do not observe edges or teeth of saw (no flavor and/or fragrance exceed him above another.
3,4- Opening of the wine:
The history of the first corkscrew goes back in the middle of the 18th century when a spiral tool that was utilized originally to extract bullets of old rifles was an employee for remove cork plugs of idiot with the ones that the bottles of wine by that epoch were covered.
Nowadays the majority of the bottles of wine they are covered with corks, excepting some of them which they are closed with a simple plug of plastic.
Before the opening of a bottle we should assure us that the same one have the ideal temperature, is also of sum importance that the bottle to employ be found horizontal in a tranquil place protected of the light and of hardly changes of temperature, recommending a constant temperature from among 10ºC and 15ºC during several days.
If in the fund of the container not any type of sedimentation is observed, is not of importance to place the bottle in a basket for to be served; contrary case would occur with the mature wines which in their great majority they have sedimentations caused by the tannic matters.
If the bottle presents these last characteristics is necessary to take certain type of precautions as not to agitate the same one and to conserve it in the basket of decanting in its original position.
The operation of opening of a good wine is delicate and is recommendable to know its details, besides including the indispensable tool for such end as is it a good corkscrew.
We would be able to enumerate a series in transit to carry out this task with success and pleasure:
· In the first place is indispensable to cut with most greatest care the metallic capsule under the ring of the peak since the wine should not have any type of contact with her, then is recommended to review the peak of the bottle with a clean cloth.
· A data to have very in account is that itself should not be crossed completely the cork since this would produce particles of the same one that would fall on the beverage.
· After it carried out the operation of extraction of the cork is necessary to clean the peak of the bottle again before proceeding to serve it to test it. If the wine has flavor to cork doubt not in ruling out.
· For the opening of champagnes or wines espumantes is necessary also to know certain type of procedures as that of inclining the bottle lightly until obtaining an approximate angle of 45º, then comience to free the cork very carefully; this will permit the exit of the gas without be produced any type of noises and the foam of the same one be lost.
· Again after it carried out this process is necessary to dry the edge of the peak, then serve it in the cups to the measure of a finger before filling them to the three rooms of its totality.
Not alone is of sum importance to know about the opening of the wines but is also necessary to have know-how of how conserve them once open.
So much the white wine as the red wine they will conserve its characteristics and they will be maintained fresh during three days approximately after to have been uncorked, once passed that interval of time the same lose some of its characteristics what will cause that its flavor change a little.
After they to be uncorked, to the wines should be placed them the same one again and to try to maintain them to the original temperature of when they were open. When it be a matter of white wines the same should be maintained chilled, when we speak of red wines, these will be able to conserve whether the same as the previous that is to say chilled or to room temperature protecting them of the excessive heat and the large change of temperature.
Other methods exist a little but sophisticated but very troops at the moment of to conserve high-quality wines, as for example to acquire a minibomba special that extracts the air that remains inside the original bottle and blocks it. Another procedure is that of injecting some centimeters of inert gas that is acquired at home specialized.
When we speak of bottles which they have not been open is recommended to maintain them instead of pleasant temperature, where they be protected of the heat and of the abrupt movements, as thus also to locate them in horizontal position so that the cork be in permanent contact with the liquid.
3,5- The cups:
An adequate cup to serve the wine will owe:
-To have the mouth more I tighten that the lower part.
-To be of fine crystal, especially the top.
-To have a high foot to separate the hand of the wine so that come not to be heated the wine.
-To be smooth and transparent
-To have a sufficiently large size
-Never cups of color should be utilized, they hide the pleasant visual aspect of the wine
-Not too much a cup should be filled, the wine I need of sufficient space for "to breathe" and at the same time should free its magnificent fragrance.
11 - Cup Burgundy type
12 - Burgundy type Cup
13 - Cup designed for the Wines Cote of Rhone
14 - Cup of Champagne
15 - White Burgundy Cup Chardonay
3,6- The combination of the wines and the dishes:
Of all are acquaintances the norms established for the combination among the
Delicacies and the broths that, with the passage of time they have gone writing down. Today, fortunately, it remains clearer than is a matter of counsels more than of norms, and that is good and advisable to test so many new wines as new combinations.
At the moment of the combination should always be tried to find an equilibrium whether creative or conservative. Neither the dish can remove prominence to the wine neither to the inverse one. Also one must assure that the sensory result of the combination be not an authentic sensory failure.
In spite of it some substances exist that are true hostilities of the wine: the garlic, the onion, the vinegar and the celery. The alcachofa, the asparagus and the egg are really complicated to harmonize and they permit large successes for no wine.
There are dishes that involve an authentic risk at the moment of to combine them. For example, some crustaceans by its high one contained in iodine can spoil the fragrance of the wine.
The chocolate is another of the difficult food. But at present, can be found candies that combine perfectly and they are promoted mutually by effect of the synergy, as for example some Pedro Ximénez, wines of the Priorat or of Banyuls.
The cheeses, on the other hand, they are used to being large gastronomic allies of the at times spectacular wine giving results.
At the moment of choose the wines for a food does lack to evaluate the succession and to try to respect to the maximum the order of consumption. And always it is better one or two wines well chosen that five of contradictory.
Also it is good to know that the foamy in general and you dig them particularly, when they are dry is a sensory error to drink them with the candies of the desserts. It is a lot more logical to take it along the food and in the end of her, with the desserts, to remove a sweet wine.
Finally there would be that to have very present that the work of combination, in spite of its popularity, is something truly complex.
With purely reference mood an approximation to a classification of counsels can be done like for example:
APERITIFS
they stuffed, patés, foie, fried...
Aromatic, young, dry white wines for the fried.
Varietales fermented in cask or semi-sweet for the foie.
Young red wines or of short breeding for them stuffed.
SALADS
green, of vegetables, cold, temperate...
White little acid for the raw greenness.
Some young red wines when are added vegetables or paste.
White they fermented in cask and aromatic for the tepid.
SOUPS
cold, creams, of fish, of meat,
broths...
White and red, young and dry that can win in age when be soups of fish or meat.
ARROCESS
white, of fish, of meat, of vegetables...
Pink fresh and foamy dry.
Tannic red wines in the rices with meat.
PASTE
with sauces of vegetables, of meat...
White with body and pink fleshy and expressive.
MUSHROOMS
sautés, stews, to the ember...
Light red wines, not too much complexes, between youths and breeding.
EGGS
omelette, passed through water, fried...
For the omelettes, light young red wines.
For the remainder, also they are worth pink with
SHELLFISH
raw, light, thick...
White and foamy dry, young and aromatic
FISH
white, blue, raw, they marinated, stews, pickled, to the vapor, fumats...
Foamy and white light for the white fish to the vapor.
Foamy of breeding and white corpulent for the white fish in general.
White, aromatic young red wines fermented in cask and foamy with breeding for the blue fish, stews and smoked.
Foamy of age and white varietales of personality with the raw fish.
White medium-dry they aged for the pickle.
MEAT
white, of feather, red, cold, raw, to the ember, stewed, hunt...
Light and young red wines for the white meats.
White they fermented in cask, pink corpulent and smooth and fruity red wines for the raw meats.
Foamy and white of breeding, jointly with pink expressive and light red wines for the birds.
Tannic red wines for the gelatinous meats.
Red wines of long breeding and alcoholics for the hunt.
CHEESES
fresh, tender, it cured, of goat, sheep, cow...
White aromatic for the fresh cheese.
The remainder of cheeses they combine very well practically with all:
white, generous, easy and young red wines,
DESSERTS
fruit, sweet, lactic, chocolate...
Mistelas young for the fruit.
For the candies, muscatels, garnachas, pedro ximénez, Malaga, malvasías, foamy sweet...
For the odorous chocolate, Malaga, pedro ximénez old...
3,7- useful Life of the wine:
- Young white Wines: It is necessary that are consumed inside the first year to be appreciated all the aromatic expressiveness.
- White Wines of breeding: They can be maintained well and even to improve during 3 or 4 years.
- Rosés: Among the 6 or 12 months.
- New black Wines: Inside the period until the next crop leave.
- Young black Wines: To the 2 years.
- Black Wines with breeding: The better can arrive to the 20 years. But they are truly exceptional.
- You Dig: Inside the first year from the degüelle. It is good, since in the labels of the digs does not be used to appearing add it, to know the age of the digs. But each time there is more you dig high-quality that are maintained well during more time.
- Champagne: The youngest during the first subsequent year upon uncorking. Other more servants can last from 5 to 7 years.
- Sweet Wines: Depending on the type since 1 year at more than 10.
4-defects of the wine:
The wine is a food product, because of it during their elaboration and guard they should continue some serious norms of hygiene. By guideline, a wine is faulty when acquires aspects, fragrances and/or unpleasant inclinations. Not in vain, it tries is it a very personal sensory analysis, for that reason what to a defect can seem us us, to another taster can seem him a virtue.
Defects in wines:
-Fragrances or flavors to heated.
-Fragrances to rotten eggs (sulfhídrico).
-Fragrances to mushrooms.
-Herbaceous or astringent flavors.
-It came clouded.
-Carpenter (too much flavor and/or fragrance to wood).
-Old wood.
-Fragrance and/or flavor to medicine.
-Fragrance and/or flavor to vinegars.
5- Demonstration of it tries:
5.1-¿Qué is to try?
Trying a wine is to submit to judgment our senses to value it, to appreciate it and to enjoy with him. It tries is utilized it for the professional to know the origin about the wine, to appreciate the commercial value, the influence of cultural practices or experimental trials, for do monitoring of its evolution...tries is utilized It for the consumer for know better what is drinking and to enjoy more than the wine.
5.2-Pasos to continue:
In general, all the people have capacity to try. Nobody is born knowing to do it, although he is necessary to coach, to tune up the senses and to learn a simple technique.
The taster should be relaxed, tranquil and concentrated.
The best schedule to try is in the morning (one or two hours before the food) or in the afternoon once carried out the digestion. It is better to try with a little hunger.
An it tries for novices should not surpass the hour and a half of duration and the number of samples tried should be between 8 and 10.
In the room of tries a high level of noises of fund should be avoided so that the taster concentrate.
The temperature of the environment should be close to the 20 ºC. It is not convenient that descend of 18 ºC neither that surpass the 22 ºC by the possible alteration of the temperature of the wine.
In the lighting they are adequate the candles, lamps of filament and halogenous. They do not serve the fluorescent.
Relative humidity of the air: between the 60 and 70%.
The color of the room of tries has influence on our perceptions and they can influence in the final result. There are colors that promote certain characteristics of the wines.
Red. Power the sweet flavors. It benefits the very tannic red wines and damages to the elaborate red wine with garnacha.
Green. It gives greater impression of acidity. It benefits the white wines, less to the ones that have greater alcoholic degree, that leave damaged.
Blue. It stimulates the perception of bitter flavors. They leave benefited the rosés and the candies and, in contrast, damages to them you dig and the red wines.
Yellow. It stimulates it salted. In general, benefits the white wines and damages to the red wines.
The wines are ordered of the lightest to the hardest, of the weakest to the most alcoholic, of the driest to the sweetest. In general they are tested first the white and later the red wines, first the youths and later the old. If there is some sweet wine, will be left for the end.
Only neuter food can be eaten: bread, colines, not salty crackers…
It is the most important element than utilizes the taster. Should be of smooth, transparent, colorless, and fine crystal. The cup will be caught only by the foot for heat not the wine and not to leave tracks that cloud the vision of the wine.
The taster should taste many different wines since he permits the taster to be enriched so much in the vocabulary as sensory.
The taster should establish a method that there will be to continue in all you try them, is advisable the aid of an expert taster to be able to be set in the steps in q continues a tries.
It is advisable to put in practices it called "tries blindly" very utilized by expert tasters of wines since this practice permits to perceive the sensory sensations of each wine without the influence of the label of the bottle.
The steps mentioned previously is what that calls tries it. Trying a wine is not a difficult task, to the contrary, to try a wine is within reach of everyone since all we have the capacities of perceiving fragrances and flavors. Alone one must put a little will to carry to snail a good one tries. One must add that a good method to continue to do a good one tries drinks very to be schematized, clear, analytic and deep. If these steps are obtained then we will obtain an I authenticate knowledge of the wine.
We recall that the practice of it tries is a subjective exercise, can be deduced that the more strict be this procedure less subjective will be the face