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Our expert advice
The choice of glass is essential. It must meet several criteria. It must be transparent and colourless in order to view the colour of the wine perfectly and be of a particular shape, according to the type of wine being tasted.
Wine tasting uses four senses: sight, smell, taste and touch.
This is the first contact with the wine. The colour of the wine reveals several signs such as its shade, intensity, brightness, clearness and transparency.
In addition, the small waves that form shapes on the wall of the glass (caused by rotating movements) are signs of the right alcohol content.
This is the second stage in wine tasting. The aromatic elements of the bouquet (all of the scents) are expressed depending on their volatility. It comes from the evaporation of the wine.
The serving temperature of the wine is extremely important: too cold and the bouquet is anaesthetised, too warm and it will evaporate too quickly. It is possible to differentiate low quality wine from fine wine by the intensity and complexity of the bouquet.
This is the final stage of wine tasting. A small amount is placed in the mouth, and a trickle of air is drawn in to allow diffusion across the mouth.
The wine then warms, releasing new flavours which are magnified by the nose.
The tongue is detects four basic tastes (bitter, sour, sweet and salty). The nose amplifies the bouquet and allows better appreciation of the wine.
It is in the mouth that the balance and harmony of the wine are revealed. If any unusual tastes are detected when the wine is sipped, the wine should not be purchased.
The wine is then swallowed, which then makes it possible to measure its aromatic quality, called "la longueur en bouche” (the aftertaste).
Lingering on the palate is a sure sign of a quality wine. It is mainly this aftertaste that is used to rank the wines, from the lowest quality to the finest wine.
All of us at the My Wine Cabinet wish you
"Bonne dégustation (good tasting)"
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