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The olfactive examination will enable us to determine:
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The wine age
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The methods of wine-making
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the location, thanks
to the primary aromas
Method
To appreciate the smell of the wine:
- smell it in moving your glass
(first smell and defects),
- smell it in the Aromatester
(aromas),
- after the gustatory examination,
smell again your empty glass (aromas)
The Aromas
Primaries
In each label of origin area, the INAO ( The french
national institute of the labels of origin) decide
the grape varieties that the producers have to use
to make an AOC wine (label of origin).
The wine from a label of origin area is recognizable
thanks to the grape varieties that are used because
the grape varieties have their typical aromas. Those
grape varieties aromascare called primary aromas.
In certain areas, several grape varieties are used
but there is always a predominant aroma.
Secondaries
We use different wine-making techniks depending on the wines we want to
obtain. Aromas linked to the wine-making type, called
secondary aromas, give the origin of the wine.
Tertiaries
The wine is slowly getting oxidized with the time, developping its
aromas. We can thus give a date to the wine depending
on its tertiary aromas.
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