Albeit with a wine tasting which must be claimed is enjoying it, with a tasting what is sought is to submit to a sensory analysis according to three factors:
The tasting is done in three phases:
- Fruity sensations: Since it is a fruit juice, the fruit must be feeling over other aromas.
- Structure: The wine has a "skeleton" structure, which should "filled" with a sense of more or less intense meatiness. Factors that denote the existence of a structure are the intense color and tannins, which is the dry wine; that is, if a wine calentáramos to evaporate, the end would be a sludge which are tannins. The more volume of extract have a wine greater structure.
- Persistence: When wine is drunk, it tastes and aromas should remain in place as long as possible.
- Visual: the cup on a white surface with light leans. The first thing that is studied is the color and trim, which are the sides of the wine when it meets the glass. Red, fuchsia and purple colors indicate that the wine is young. Orange, tiles and mahogany denote a change, an aging, old age. Color intensity and brilliance cleaning and also value.
- Nose: the nose the wine to breathe and evaluate the intensity and complexity of aromas is coming. A greater variety of aromas, more complex and better quality.
- Palate: The wine is drunk, he wanders through the mouth from front to back without swallowing. The taste sensations that remain are varied: sweet, salty, sour and bitter. The more remain in the mouth, the better. And some can not stand much on others. Hence the balance of flavor is valued. At the end of these phases, an overview is made and valuation is when wine is given.