Sommelier tecnics

 

Look aspetto del vinoワインの色合い

Tilting the glass away from you and Begin to examining the wine:

ワイン色調 ,tone 色の濃淡,清澄度と輝きbright and limpidezza

Consistenza脚と涙

Effervescenza

 

Swirl aroma del vino ワインの香り 

To release the aromas of a wine, swirl it in the glass and then give it a deep sniff.

Intensita'

Complessita'

Qualita'

 

Savor gusto del gusto ワインの味わい 

Take a good-size sip. Hold the wine in your mouth; swish it around, allowing it to coat your entire palate. What does the wine feel like? Is it thin and acidic? Is it rich and velvety?.

sensazioni saporifere

Dolcezza/morbidezza

Acidita'/durezza

Sapidita

Amarezza

sensazioni tattili

Termica

Pseudocalorica

Astringente

Consistente

sensazioni retronasali

Aroma di bocca o persistenza aromatica intensa" (p.a.i.).

 

Repeat as necessary, taking notes.

 

Draw in some air be-tween your front teeth or across your tongue and "gargle" the wine in your mouth. Keep in mind that your tongue can identify only four basic tastes: saltiness, bitterness, sweetness and acidity. All other flavors actually reach your brain as aromas through the retronasal passage at the back of your throat. By "chewing" the wine, or combining it with air, you cause its volatile elements to vaporize.

Stato evolutivo (età del vino)

Armonia complessiva

 

Comparing in company

Aromas and flavors

Free associate as you smell and taste the wine, and jot down the descriptive words or phrases that come to mind.

Texture and weight

Is the wine light and crisp? Is it soft and full-bodied? Is it rough or smooth?

Overall balance

Generally speaking, a good mature wine should display a harmony of components; no single element should dominate.

Persistence on the palate

If there is a single reliable indicator of wine quality, it's the length of the aftertaste, or finish. A wine that disappears virtually the moment you spit or swallow it probably lacks concentration or was made from marginally ripe grapes. An outstanding wine lingers on your palate for 20 to 30 seconds and sometimes much longer.

 

Consult

Allow everyone enough time to taste through each flight of wines and take a few notes. Then discuss the various bottles, exchanging your tasting notes and your likes and dislikes. It will work to the group's advantage if one person with a general familiarity with wine is able to provide the basic parameters for the category of wine you're tasting.

 

Taste again

As you discuss the wines, retaste them to see whether they have changed with aeration. Notice how some improve and grow richer while others lose their shape and freshness.

 

Vote

Pick your favorites before revealing the labels.

Taste with food

Later, as you drink the same wines with your meal, note how some complement the food and others overwhelm it with monolithic flavors or excessive alcohol or new oak. A wine that grabbed your attention during the tasting may ultimately prove tiring to drink, but another that was less compelling may come alive with your meat course. Compare your impressions at the table with the opinions recorded in your tasting notes.

 

And save your notes so that you can recall your preferences the next time you find yourself in a wine shop.