Dégustation

A good wine is the result of a harmony among many components. The wine tasting begins with the observation of the bottle in all the details and is to detect, identify and evaluate the organoleptic characteristics of the wine. The thickness and color of glass offer good protection to the wine that has to defend itself in the course of his life from the sources of pollution, nature of heat, light and sound. A Bordeaux, a Burgundy or Brunello di Montalcino preserved in wine cellar always cool, dry, dark and silent, they can live for 20 or 30 years.

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Appearance
The first impression that one has of a wine is tied to her appearance, trying to get an idea of his character. The presence in the wine of suspended solid particles make it turbid as these filter the light of the sun. The cold helps the precipitation of any excess of tartaric acid in the wine. This process, in the initial phase, improves the quality of the wine, however, if the wine is left to age for many years the sedimentation process will lead to a deterioration of organoleptic properties.

Colour & Fluency
the colour depends on the grape variety of origin, the degree of ripeness of the grapes, the climate and the nature of the soil in which it was produced. The shade of color is also influenced by age. The young white wines are greenish, due to chlorophyll. Wines made from very ripe grapes often take a warm, golden color. Young red wines are bluish or purplish hue, which changes during aging. The color of red wines at the right stage of maturity varies from ruby ​​red to garnet red more or less intense. Fluidity is a feeling that is evaluated by swirling the glass and observing the slight edge colorless oily that has formed on the walls and back down slowly drawing of the “arches”. An excessive fluidity indicates a poorly structured wine, excessive viscosity indicates a wine too structured. Rarely excess viscosity is due to pathologies of the wine.

Perlage
In sparkling wines an important parameter is the effervescence, called perlage. It is due to the development of carbon dioxide that was formed during the fermentation. From the organoleptic point of view, carbon dioxide enhances the characteristics of the wine and the bubbles should be small and many with long times of perlage. To taste the sparkling wines should be respected the service modes.

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Aroma & Taste
The olfactory evaluation of a wine is the most important exam. The origin of the odors in wine can be derived from grapes, smell or aroma primary, as the odors of fruits and flowers. If the odor is formed during fermentation are talking about smell or secondary aroma, smells of yeast and some fruity smells. Finally, if the smell is formed during the aging is defined tertiary aroma or bouquet, such as barrel odors:  vanilla, wood, roasting. Si defines taste the set of sensations that are perceived in the mouth which are linked both to taste that stimuli of olfactory, tactile or thermal. Tartaric acid is one of the most acids present in wine and produces on the tongue and on the palate a fresh feel very pleasant, sometimes it is deposited on the bottom of the bottles that were left in the cold.

Rules tasting
The first rule to enjoy a glass of wine is that it is a good wine! It tasted good on an empty stomach or after eating bland foods. The ability to taste is more in the morning when you are thirsty, the environment also helps to create the right atmosphere for tasting. Preferred are the bright locations, white tablecloths, soft colors on the walls, the quiet and the lack of distractions. The smells are perceived better with open eyes and in well-lit environments. The shape of the glass is important to promote the right balance of odorous substances present in wine. The glasses at each change of wine ranging avvinati with the new wine. It tastes scale growing aroma, sweetness and aging. The glass, preferably tasting, should be filled no more than one third of its volume and shall be held by the stem.