We start with


Cleaning and color: By placing the glass between our eyes and a light point on the ceiling, we take advantage of the refraction of light and observe whether there are particles in suspension or not:

1. Cloudy: They clearly have particles in suspension.

2. Opalescent or matte: Slight turbidity, and a total absence of shine.
3. Transparent and clean: Clean, but without reaching the state of brilliant.
4. Bright: Reflects a lot of light, looks better on whites. Color Intensity: The following terms are often used: Weak, Light, Medium, Intense, Strong. To start the visual examination, we will tilt the glass filled to a third, being highly recommended to use a white background, we will distinguish 3 chromatic zones:

1. Thin layer: Its color indicates the maturity and the hue of the wine’s color. In young wines it is purplish, and as the wine gets older, the layer widens and changes to the range of tile red and brown.
2. Middle layer: This layer thickens and fades as the wine ages.
3. Eye: It is the most extensive part and where you can see the intensity of color of the wine.

Fluidity: It refers to the viscosity of the wine, which is appreciated when turning the glass, when we stop turning the glass in the glass so-called “tears” are formed, which are directly related to the wine

We continue with


Method: We proceed to smell the wine, without shaking the glass. The wine is sniffed after slightly shaking the glass, but without breaking the liquid. Aromas: Primary aromas.- They are aromas that already existed in the grape, also called varietals: Flowers, Fruits, Vegetables, Spices.

Secondary aromas: These aromas, unlike the previous ones, did not exist in the grape, and they originate in the alcoholic and malolactic fermentation.

Alcohols such as ethyl.
Lactic like butter.
Fatty acids like soap or wax.
Aldehydes such as yeast or bread.

Tertiary aromas: Aromas of the bouquet, normally develop in the aging or aging phase.

Animal like leather.
Dry vegetable like tobaccos.
Roasted coffee or cocoa.
Nuts such as walnuts or hazelnuts.

We end up with


Attack: First sensations perceived once the wine has reached the mouth. We will observe if we notice itching (presence of bubbles), sweet taste, and the unctuousness produced by glycerin, we will observe the time it takes to perceive the acidity and astringency.

Evolution: We will move the wine gently through the mouth, it is heated to 35 ° C for 5 seconds, and if it is young, it will have CO2 that would release and sting at the apex of the tongue, then, the same wine is subjected in the mouth to retro olfaction, sucking air through it, and closing its mouth, it launches itself through the nose. This operation is done 3 times and its smell is memorized. Finally the wine is swallowed and the residual sensations that evolve from:

  • 1. Acidity at the apex of the tongue, fades and becomes …
    2. Acidity in upper gums, fades and becomes …
    3. A cool or warm sensation that sets in the palate …
    4. Possible fixation on the soft palate …
    5. Travel forward, along the edges of the tongue.
    6. Appearance, at the end, of the sensation of roasted sugar under the tongue.

Aftertaste or Aftertaste: Once the wine has been swallowed or spit, we will expel the air through the nose and analyze the sensations perceived, for a while we will perceive the same sensations as when we had the wine in the mouth (aromatic persistence).

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