Introduction to wine tasting

1. Introduction to wine tasting

2. When the winery involved is small such as those owned by a single family entity, the customers get a chance to interact with the wine maker and helpful tips are provided on the whole wine making process.

3. More often, wine tasting events are done on specific days of the week and when bigger groups are to attend to attend these events; they are required to make reservations so that proper arrangements can be made and also adequate staffs to be provided by the winery.

4. History of wine tasting Wine tasting date back to many years and has the same genesis as the wine making itself. During these events customers get to learn a lot about wine such as the different flavors and aromas.

5. Most individual tend to think that the whole process is as simple as sipping tea or coffee but along the way different stages have been established for this process

7. Tips for wine tasting Certain conditions such as noisy environments, presence of perfumes odors such as that coming from people sweats may adversely affect the evaluation of wine through tasting.

8. While observing the wine to be evaluated individuals should ensure that the glass is half full, they should tilt it to allow the wine to roll on the edges of the glass, hold the tilted glass to the light.

9. This procedure is mainly for evaluation of wines color range. To achieve this, the person tasting the wine should ensure that they obtain an angle view.

11. Smelling should be done by first swirling the bottle to allow the wines’ alcohol to vaporize and then a real quick whiff is taken. These helps to create a better judgment of the smell of the wine but for more complete judgments the taster should ensure that their nose is down onto the glass and then inhale.

12. The tasting should involve the taster first taking smaller sips and allowing it to be felt in the mouth and the throat before taking another bigger sip.

13. At this point the taste should allow the wine to settle on their stomach. Here the taste evaluate the remnant of the wine left on the mouth, evaluate it to know whether they are good tasting or not, whether the wine is medium-bodied, full-bodied or light-bodied.

14. In conclusion it is always appropriate to leave the tastes note which basically highlights your judgments of the wine. Taster should not be limited in expressing their feelings and should use any word that better express their whole judgement.

16. The taster should include in their note, their judgments on the acidity level, tannins and the alcohol content. These are very helpful to the wineries for improvement of their wines.

17. Wine making is considered incomplete when the wine tasting event is lacking, when wineries are launching new brands of wines they usually invites person to sip these brands and give their honest judgments so that the wineries can know what to add or reduce. Wine making is a journey and wine tasting is one very crucial stage in the development of high quality wines.

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