The most beautiful wine, the wine that best matches your palate. Color, scent and flavor is important. This also depends on the type of grape.
Before tasting, the wine will taste, depending on the quality of the wine until the wine is also closely related to the presentation. In order to obtain the maximum flavor of the wine tasting are some of the elements that the candidate’s advantage.
Service temperature
A general rule, white wines chilled, drink reds at room temperature in the direction. 16-18 ° C for Reds, whites, is for a service temperature between 6-11 ° C is ideal. Upon leaving this temperature range for red wines, tannins and fruity aromas difficult to detect. In general, white wines, is served at 6 ° C. noticeable aroma and bouquet. 10 -11 ° C, is served on the vitality and viability of the ugly loses. Sweet white wines, 6-8 ° C, 8-10 ° C dry white wines, white wines made from Chardonnay grapes and 11 ° C must be served.
Glass
Tone and clarity of the wine to be detected easily, Taste me you will need to have a wine chalice plain and colorless. In general, wine chalice, slightly conical-shaped, curved, and long enough to have a structure in terms of wine tasting, but, according to the type and variety of wine, wine glasses tadılacak be preferred. Red wines, white wines and sparkling wines are available for different glasses. Also, when looking over the wine tasting only one-third of the glass is filled, the dimensions of the glass for tasting must contain a sufficient volume.
Decantation
Red wines, especially those who are old and aged, at least 30 minutes before drinking the aerated process, decanting or “decanted” to is called. More tannin than red wines, white wines are available. Be resolved by contact with oxygen as a result of red wine tannins which add bitterness, fruity characteristics and bouquet of red wine to the fore. Decanter called special decanters or wine decanter, wine, increasing contact with the air, accelerating the decanting process.
Contains less tannin than red wines, white wines do not need to pre-ventilation. White wines pre-cooling is provided to gain freshness and vitality.
Tasting order
Cared for the taste of wine, or smoked more than one variety in environments, white wine, red, young wine becomes mellow, dry wine, sweet, mild and low-density housing to go with fuller wines, tastings for as long as it retains the sensitivity of taste palate, is recommended.
Wine Faults
10 of 1 percent of wines from around the world is impaired because of a fungus. Such wines smell of mold. Once opened, continue to spread the fragrance of wine increased. Moldy and sour tastes. To avoid this undesirable situation that can happen to all kinds of wine, wine producing, using high-quality one-piece cork, the cork can significantly reduce the risk of breakdowns. Oxidation occurs as a result of a flaw in the wine is exposed to too much oxygen. Such as may occur at any stage of production of wine, wine barrels may also occur as a result of fungus air pass. Such as common lambsquarters and insipid taste of wine is oxidized.
TASTING
During the wine tasting and wine tasting to assess and assure better is worth reviewing the following items:
Eye
First of all, the wine chalice, is recommended to keep the foot or base. Thus, on the chalice of wine that may block the perception of color and clarity are formed as a fingerprint, and if you drink wine and white wine to warm up the warmth of your hand will be blocked. Removed and the light is kept at eye level glass for visual inspection. White wine, a tablecloth or a neutral background color, and clarity of the study, is ideal for comparing the other wines.
Nose
To keep in the aroma of the wine and wine glasses in the glass bukesini is curved and narrow diameter of the glass to the mouth. Aroma and odors fill not to exceed one third of the glass is recommended for viewing. Then, the nose before you buy wine glass, wine is recommended to detect the primary aromas. In addition, the fungus problem and nuisance odors caused by oxidation is possible to understand at this stage. Then, holding wine glasses in the foot several times, turned around its axis, and again brought to the nose. The goal is the theme of wine phenolics by increasing the oxygen exposure of the original flavor and bouquet provide a more intensive manner.
Palate
First of all senses of smell and taste, a common move, the perception of the nose is expected from the aroma on the palate. Otherwise, the wine in itself does not have the consistency and integrity. Tongue and mouth taste with the rest of the regions are different sensibilities. For example, the end portions of the tongue sweet, acidic sides, the back side better perceive the bitter taste. After taking a sip of wine, tongue and mouth detection with integrity in every corner of the flavors that make it easier to circulate sip. In addition to the perceived flavor and taste in the mouth and nose and palate the wine has awakened the other sensations. Acidity, texture and length are some of them:
Acidity
If the acid had not been a lot of the grapes naturally contain the wines would be flat and insipid. White wines, one of the most important elements of acidity, the palate is expected to provide a desirable vitality and viability. Wines with high acidity levels low or offensive is not acceptable.
Tissue
Unlike the intensity of impressions on the wine taste in the mouth, or “touch” is related to the textural properties of properties. Language “surrounds” the, “create a sense of intensity” “easy to flow”, “left on the palate lasting flavor” is used to mention the features such as texture definitions. Density, body, tannin and length are grouped under the title of the concepts of tissue.
Density – Complexity
Taste and odor intensity, simple and subtle, powerful and assertive flavors can be evaluated on a line extending true. If the analogy with an example to be given food, potatoes and carrots, while a simple and low-density flavors, garlic, foods such as strawberries, offers a powerful and complex flavors. Some wines plain and thin, Moskado, some wines such as Riesling has a higher density is immediately distinguished by distinct odors and flavors. But complexity is not a criterion for determining the quality of the wine. Simple or complex according to his own tastes may prefer the taste or smell.
Frame / Body (body)
Density of wines evoke the feeling in your mouth is called the body. Wines “body” and “fat” from the “light” and “smooth” or spread across a wide array stretching. For example, milk, buttermilk, milk is also more intense sudan body. Bodied wines feel the weight in the mouth. Fullness of wine, grapes, depending on the type and determine the method of production, such as wine, sugar and alcohol may also increase depending on the ratio. Private Kav Boğazkere – Öküzgözü, are examples of private Kav Narince fuller bodied wines.
Oak
Wines are kept in oak barrels, oak and win unique taste and smell, oak and a small amount of oxygen that permeates through the porous structure of the wine to the air by taking a small amount of development continue. Also, that red wine tannins bitterness, particularly as a result of aging in barrels earn a round structure. Vanilla, cinnamon, ginger, spices, caramel, coffee, toast, incense, taste and smell reminiscent of butter or cream, gives us a hint about the wine in oak eskitildiğine. Gained fullness and richness of the wine cask, such as waiting in a complex structure within the facility. Meşeyle Some wines have a perfect harmony. The vast majority of fine wines made from the Chardonnay grape, for example oak eskitilerek almost a “strong body” and “complexity” win.
Length
Some wines taste left on the palate is permanent. Such wines are “long” is considered. A wine to taste the wine’s a long sip of the encourages repeated. On the other hand, almost touches the palate, and lost some of the wines, the palate is not permanent. This type of wine “short” is defined as.
Balance
Come together in a manner consistent with all of the above items, wine, a “balance” is called. In order to define the visual and olfactory perception of a wine is a balanced perception tatsal must be harmonious. For example, the smell of a wine taste contradictory in itself, will be inconsistent. Unbalanced acidity of a wine, will disturb the palate. Rounded tannins in a red wine, the palate will cause excessive astringency.
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