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| Adriana and Javier Ochoa. |
To taste means to try a product in order to value its quality; it means to subject it to our senses, particularly to the smell and taste, not forgetting the sight. It is a question of knowing the product, searching for its qualities and faults.
We all have the capability to taste wines. We just have to learn with a method and an art that is necessary to practise. The wine, if we want to esteem it in all the dimensions, requires care and concentration.
Conditions
The place assigned to the tasting must be well lit up, aired and quiet; it is preferable to have sunlight, because through it colours reflect better. Take into account that habits like smoking can obstruct the tasting. In addition, it’s better to taste not having had breakfast yet than after a meal. In any case, the taster has to be relaxed and calm because the tiredness, aches or troubles hinder concentration and reduce the stimulus of our sensory capacity.
The most important tool used by the taster is the glass, which always has to be made of transparent glass, thin and colourless, without carvings or ornaments. It has to be hold by the foot or stem in order not to heat up the wine not to dirty the glass.
We will always fill up the glass in a third of its volume to keep the wine colour, because it can change with the increase of the liquid mass, in order to give the aromas off and to have enough space to shake it without pouring it out.
The temperature of the wine is an important condition at the time of its tasting. We can give the aromas and bouquets off from 14º C on and they disappear when the temperature is under 8ª C.
When we are going to taste several wines, the order has to be always from white wines to reds and from young to old. The last of the series will always be the sweet wines.
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