Wine specialists often use terms such as "robust", "daring" or "elegant”When describing the aroma or taste of a good wine. They even dare to describe textures and sensations that for many are difficult to understand.
Those who want to fully enjoy the experience of a good wine should know that taste and smell can be trained. From there, aromas and flavors can be classified and identified with criteria.
How to identify a good wine
Sommeliers advise the "inexperienced" to The first thing when it comes to enjoying a good wine is precisely that: enjoying yourself.
Many learners want to move fast, trying to decode some riddle secret and forget this basic principle.
All aromas and flavors are subjective. What for any person a combination of certain elements can cause an accumulation of pleasant sensations, for others it can turn into an unpleasant experience.
To know if a product is good, you have to try it. And if both the nose and the palate know something, it is to identify what they like and what they don't.
It is also worth remembering that, To identify a good flavor, you don't have to be an expert.
The temperature in good wine
Temperature is a very important factor to be able to capture all the essence of a good wine. And from there to really get to enjoy it fully.
The parameters vary, according to the type of drink:
- White and sparkling wines They are the ones that should be consumed colder: between 6 and 10 degrees Celsius.
- Rose wines, between 8 and 12 degrees.
- Reds, between 14 and 16 degrees.
- Aged or aged They are those that should be ingested at warmer temperatures, between 16 and 18 degrees Celsius.
Many adjectives
Comparison is a very useful for identifying flavors and determining quality: more or less acidity, more or less sweet, etc. These are factors that can help when naming attributes: fine, robust, elegant or casual. Adjectives can also be negative: hollow, weak, flat of flavor ...
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