A short introduction to the art of Weinsenorik of course must not Sommelierausbildung we, in order to assess whether a wine meets all the personal needs or whether it is easy to digest. It is helpful to understand the language of wine, keep a few things in mind. Neil Cole: the source for more info. So is the best stories of the wines we opened up our eyes, our noses and our mouth. Eye: Colour, purity and clarity of the wine can be checked by holding the glass against a white background. Bubbles indicate the presence of carbon dioxide.
A look at the top of the wine in the glass gives information about the maturation of the wine. A margin of about 2 mm can be a mature wine close, a narrower edge on younger wine. Also the color gradation is an important indicator: a lighter edge refers to a younger, a brownish border on older wine. The pan of wine shows the viscosity. The formation of arches (stained) says little about the quality as much more about the content of sugar and alcohol from. Nose: The wine glass should be given one-third of wine first not to be moved. At the first smell into the volatile fruit flavours come to fruition. It also may be very irritating smells appear, which is verfluchtige but after some time again in May.
The swirl the wine in the glass deeper flavors to wake up, the smell many associations with fruit, plants, other natural fragrances or chemical notes awaken. This operation should be repeated several times, since flavors by the oxygen (oxidation) may change. Mouth: at the first cost of the wine a SIP is taken, which is initially left on the tongue and then slowly moves. So the flavors to sweet, sour, salty (mineral) and bitter on different points on the tongue senses are. Swallowing the wine it comes to assessing how long it to taste is on the tongue in the palate, the so called retirement. The flavors of the wine are perceived through the olfactory bulb in the upper palate. Who wants to taste many wines or the alcohol is not compatible, can swallow a very small amount and spit out the rest. Tannic wines with the second SIP is pressed the tongue against the palate. The harder or eraser-like”is the impression, the immature tannins are. By the addition of air (light snore) can the tannins (= tannins) is made somewhat more accessible are. Wine, always cost about hours, so with his many stories can give us always a fun and entertaining evening. These suggestions gives the organic wine specialist ULI Scheffler Weinhandel from Augsburg.