The visual appearance or dress wine

Color
he contemplation of the wine in the glass slightly sloping to analyze the color or hue.

The color RED includes variants
Red (very young wines, futures)
Red Raspberry
Red purple
Cherry red (mature wines)
Ruby red
Red garnet
Red brown (maturity of great wines)

WHITE
Colorless (young wine, winemaking Tank)
Pale yellow green (green is a sign of youth)
Straw yellow
Or green (mature)
Amber (quite old, oxidized, the red is a sign of aging)
Golden
Roux

ROSY
Gray
Rosy
Rose orange
Salmon (young and fruity)
Peel onion (starting to be old)

The brightness of wine
Or shine: Mat, dull or brilliant, crystalline.
For white wines, it is an indication of their acidity.

The intensity of color
Pale, light or dark, deep.

The viscosity
When the wine adheres to the glass, is said to have the leg or tears: this phenomenon is due to the presence of sugars on the one hand, and the alcohol content on the other. They may not exist in a few rich wine into alcohol.

The olfactory sensation or nose wine

The intensity of nose
Low, medium, or intense, powerful.

The aromatic
Fruity : Apple, peach, pear, banana, gooseberry, black currant, grapefruit
Floral : Hawthorn, acacia, honeysuckle, jasmine, pink, lime, honey, violet
Spicy : (for reds wines) pepper, mint, cinnamon, thyme, bay
Animal : leather, fur, game
Vegetable : Herb, pepper green, cut hay, undergrowth
Woody : wood dry, wet
Balsamic : Pine, resin
Chemical : iodine, oil, cardboard, glue

The main flavors of the grape varieties are :

• RED WINE : Green pepper for Cabernets, for the cherry Pinot noir, peppery sensations for Syrah and Grenache for prunes.
• WHITE WINE : lychee for the Gewurztraminer, black for the Sauvignon, the apple for Mauzac and Chardonnay, apricot for Viognier.

The secret taste or mouth wine

The flavours
Sweet food : dry, semi-dry, soft, sweet
Salty : no salt, if you feel a salty taste, it should not be wine
Bitterness : Light bitterness, or bitter
Acidity : We detect her with 2 side sides of the tongue : flat, soft, nervous, lively, acid

The body
It is the feeling of fullness and volume in the mouth: thin, light, bold, fleshy, structured, powerful.

Tannin and astringency
The rate of tannin, which results essentially from the skin of the grape and is thus stronger at red wines, provokes the sensation of roughness in mouth.: he can be supple, fine, silky, or astringent, drying up, rustic.

The length
It is the sensation of obstinacy of the wine in mouth, the impression that stays having swallowed him. We say that he is long or short in mouth.

Tasting Technique
First of all, 5 essential points to appreciate better and understand

1 - ATTACK Given by the acidity: soft - supple - frank or lively ?
2 - BALANCE : Between acidity and softness ?
3 - BODY (matter) light or substantial ?
4 – END OF MOUTH Is it pleasant or not ?
5 - LENGTH IN MOUTH (borrows left by the wine) is it short or long ?

The taster takes a small amount of wine in the mouth, leaves permeate the taste buds of his tongue to experience the different flavors. This technique is called GRUMAGE, also known as vertical titillate.

To perceive the GUSTATIVE sharpnesses, you will have to keep the wine enough for a long time in mouth. The taster then practice HEATING IN MOUTH: the wine is kept 30 seconds between language and palate. Warm oral frees the resulting vapor alcoholics. This technique allows you to collect and accentuate the flaws of wine and its harshness.