Wine Tasting Advanced VISUAL EXAMINATION

Wine Tasting Advanced VISUAL EXAMINATION
Visual examination is the first in the series, and in it we will evaluate the following criteria:
Clarity and transparency - It is clear when a wine has no particulate matter that turvem. Therefore, one should take the cup at eye level and watch her against a light source.
One should be careful not to confuse the wine with the wine cloudy with deposit (usually the older wine), which has not been subjected to the filtering process. To do so, one should place the bottle standing in a cool place for a few hours, so that the unfiltered sediment to settle to the bottom of the garrafa.Procede is then decanting the wine when judged to be appreciated and correctly. Already turbidity is a defect and shows a lack of sanity product.
For judging the transparency, the glass should be tilted on a white surface. He will be judged transparently if some object or writing placed against this background can be seen clearly.
Intensity - The intensity of the color is due to the presence of coloring matter found in grape skins. The pulp of the grapes, in some cases, also contributes to enhancing the intensity that should be considered a quality of wine. Each grape variety has its default color depth, and the wine in question must be examined according to this criterion. In general, a golden white wines and for red wines atijolados should be understood with signs of oxidation.
Nuance - At this point, put into question the degree of aging wine. In red wines, when viewed through the glass leaning on white background, the color purple denotes a distinctly new wine youth. Already nuance orange or brown on the edges indicate the wine aging.
In whites, the paler colors and lively suggest wines marked by freshness, youth, made from grapes harvested just before full maturation. The golden color is associated with wines made with grapes harvest later, beyond the liqueur or sweets.
Tears - to judge that the tears of wine must print rotate the cup, so that there is an adherence of the liquid on the walls thereof. The wine then shaped tears will flow through the walls of the bowl. The more "lazy" are the tears, the higher the alcohol content and body of the wine. Contrary, the fluidity, indicate a wine lighter and thinner. The phenomenon is explained by the higher surface tension of alcohol relative to water. The Portuguese called the tears of legs.
Effervescence - Provoked by anhydrous dioxide dissolved in the wine, is one of the most important attributes in the evaluation of Champagne and other espumantes.A amount of balls (perlage), its size and persistence should be appreciated. The more numerous, smaller and more persistent the balls, the best bubbly. Some white wines quiet (not sparkling) may present a certain effervescence. In case it is not defective, but an indication that there was still some sugar in the wine when it was bottled, having been fermented in the bottle when his contact with yeast.

VISUAL EXAMINATION (COR)
Wine	Variation	Description
	Colorless	With little or no color, similar to water
	Verdoso	Light yellow with green reflections
	Straw	Light yellow straw with reflections
White	Yellow	Yellow defined without reflections
	Yellow gold	Yellow more intense
	Amber	Dark yellow, similar to amber
	Brown	Dark yellow with brown reflections
	Clear	Colorless to pink or violet reflections
Rosy	Light pink	Similar to flower in lighter shade
	Orange	Similar to fruit, more intense than the previous
	Purple	Feature young wine
	Violaceous	Red tending towards violet
Red	Retinto	Purple or violet darker
	Ruby	Similar to the stone
	Pomegranate	Similar to the fruit. More mature
	Orange	Very matured

VISUAL EXAMINATION (TRANSPARENCY)
Type	Description
Bright	Excellent transparency, with plenty of light reflecting surface
Clear	Good transparency, with little light reflecting surface
Filmy	Transparency regular, dull surface
Opaque	Slight turbidity
Cloudy	Great turbidity