Why the wine smells?
The senses are critical to appreciate a good wine, because through them will detect whether or not we feel like drinking.

"Smell the Wine" falls within the ritual of tasting and is undoubtedly one of the most important steps to detect if the wine is to our liking.

The first step in assessing the aroma of a wine is closer to the nose (without shaking), after his service in the cup. Thus it checks that there are no unpleasant smells (vinegary odor, sulfur, garlic, rubber or paper). It is also very important to ensure that the glass used for tasting wine is dry air, so as to not confuse the aromas.

After this first contact, we proceed to move the cup holding his foot. Through this movement the aerated wine aromas, being the ideal place to bring the cup back to your nose and try to recognize the aromas that gives us time.

The first noticeable and easier to explain the feeling, it is the aromatic intensity. Depending on power wine qualify its intensity from weak to developed, to other adjectives as neutral, insipid, discrete, closed, aromatic, open, expressive, strong or intense.

The next step is to observe the aromatic cleaning, ie sharpness from no defects.

A more subjective notion that experience is required to observe the harmony of smells: the wine will be unpleasant or complex, to common, simple, thin, severe, elegant, refined, harmonious and classy.

By the end, the most spectacular exercise is performed: identification of aromatic nuances.

It usually comes identifying an odor: raspberry, vanilla, pink or others. At this stage, an instant term that describes the scent without much reflection is used. But when a need is identified scent impressions of aromatic grouping families were observed.

To distinguish the different ranges flavorings are classified:

  • The primary or varietal aromas are very characteristic and identifiable, dominated by floral series vegetable, fruit, minerals and sometimes spicy.
  • Secondary aromas from the yeast, the transformation of sugar into alcohol and malolactic fermentation are the most common and abundant in wines. In this range dominate the flowers, fruits, spices and vegetable notes.
  • For aging aromas or bouquet ranges multiply: floral, fruity, honey, timber, coffee, chocolates, and others.
  • Once the glass is empty, the aromatic history does not stop. 
Even to the last drop from the bottom of the cup will say something.
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