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Whether we are rather amateur than connoisseur,
rather consumer than taster, we like to express the
savours that we feel in drinking wine.
Thus our aim is to introduce
you to the set of tasting techniques that allow to discover all the aromas revealed
in this savoury beverage.
Why are the savours so different
between the grape
varieties ? What does the
ageing in barrels bring to the wine?
The vocabulary we suggest, if used advisedly,
will make you speak as a fine connoisseur of wine.
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The Feeling
This is information received by the central nervous
system under the appearance of electric impulse following
a stimulus generated by an external material element,
chemical molecule - colored, scented, sapid –
exciting a sensorial receptor (direct contact between
the product and the sense organs.
The perception
This is the continuation of the feeling when the received elements,
at the sense organs level, are sent, projected onto
the brain, that projection is analysed, compared and
identified. At that level there is interpretation
according to the knowledge, the things that have been
lived, the conscience of each of us.
The sense organs are more or less effective depending
on the individual however evryone is able to have
feelings, this is innate (except in the case of a
disease or an accident leading to the loss of a sense
organs or physiological abnormality.
The receptor organ, the brain, makes a subjective
translation of an objective stimulus which perception
can be altered by many internal or external factors.
The Tasting Techniques
The Sight
- Watch how the wine flows when
being served
- Make an observation above the glass,
on a white or luminous surface
- Look directly in line, facing
a good luminous ray, the glass hold straight then
bent.
The Smell
- Smell the preparation or the wine
at rest.
- Smell the preparation or the wine
in shaking or after the shaking of the wine by circular
moves within the glass.
- If any doubts, smell the preparation
or the wine after rough move (“breaking of
the liquid within the glass”)
The Taste
- Take a small drop of preparation
or of wine into your mouth.
- Breathe a puff of air between your
teeth putting your lips as if you intended to whistle,
your mouth forming thus a kind of little dish. This
triggers out a spray of the free particules of the
liquid. It is thus possible to ananlyse more elements
constituting the wine.
- The wine is at the same time turned
round, rolled, chewed in this little dish formed
by the tongue, and add some moves from the tongue
that flatten the wine between the tongue and the
palate which allows to appreciate the texture. Note
: those operations can be repeated three or four
times.
- Spit the wine in a concentrated
dribble after analysis, by tightening the lips and
giving a move of expulsion with the tongue (as if
you intended to spit as far as possible).
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