Then rotate the wine gently, helping to release the aromas.
Bring the cup, aspire and feel all the aromas they give off.
After the visual inspection is time to take a deep breath and move on to the second stage of the ceremony: the olfactory examination.
Good tasters as good perfumers have olfactory memory. That ability that only 5% of mortals must
clearly remember the smell of the mountains of Peru made that trip to Machu Picchu for four years. Or still be able
to distinguish musk as a component of right perfume. Even if you do not have that gift, fill the jar and shake it without
feel the aromas. Then close your eyes, delicately turning the wine and try to identify their impressions. Violets
or raspberries? Cinnamon, orange blossom? Even without identifying them you can inebriated with the wine experts
classify as floral or fruity. Are the primary aromas, coming from the grapes. Fermentation is responsible for aromas
side. And while not a professional by doing this test you will not fail to notice that the wine has bouquet.
This unique combination of two types of flavors, only this one can provide great wines after a few
years of age.
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