Simple councils about independent test of wines
There are rules and the subtleties in estimating and understanding taste and a race of wine. Most simple - to go to the nearest tasting room. But also in usual cafe or even having made purchase in shop, you can arrange tasting. We advise no more than 6 wines , 25-50 grammes of everyone, and 50 grammes are if tasting is accompanied by slow conversation and a plentiful supper.
At once we will take care and about a corkscrew . If you travel in the car, is better the big thorough corkscrew-butterfly with a round emphasis for vvinchivanija and convenient gears on levers for soft extraction of a stopper. Such corkscrew is irreplaceable for old collection wines not to disturb their deposit. He does not demand efforts, unlike T-shaped corkscrews or the combined key somele, having a collapsible corkscrew, a knife for cutting of caps and keys for metal kronen-stoppers. The key somele with its metal sides is better for wrapping up a soft napkin.
In any case the corkscrew is important, it should be from a good steel in five coils, between coils freely there passes a match (matter is not in it, and in wide capture of a stopper), the corkscrew tip is well pointed. That the stopper has easily given in, a corkscrew twist against the stop, and a stopper slightly press downwards, and then already pull upwards.
For an estimation of advantages of wine there are enough 25 grammes in glass transparent colourless glasses in the form of a tulip (that is round below and with narrow above - for concentration of aroma). On correct tastings each wine moves in the glass. Very big glass is put also to merge the wine rests, if to finish drinking it it would not be desirable.
To all wines on tastings moves small cut slices neostrogo and bread crusts - is better a long French baguette (in Crimea more pertinently tandyrnaja a flat cake or an unleavened wheat cake). “Sell on cheese, buy on bread” - the ancient proverb of Frenchmen says that cheese underlines advantages of wine, and bread opens its lacks. In Crimea house cheese of valleys of Foothills where the cattle is grazed on edges of reserved woods is especially good. Perfectly accompany tasting fresh grapes, apples and pears – but only not a lemon, not an orange and not other citrus.
At tasting bring a glass on level of eyes and, first of all, wines, and then and it game estimate a transparency and colouring . We will remind once again that only on a white background and only at day illumination or against a burning candle.
On glass walls dense enough, sweet and ekstraktivnye wines form so-called " legs ". To estimate their beauty, a glass incline here and there. Wine as though start on a circle, and then allow to it to flow down easy. Thus there can be thin and twisting traces or quite harmonous and full "legs" (them name also a crown) - a sign of enough high maintenance of spirit and a saturation ekstraktivnymi substances, first of all tannin (as, for example, in tea), glycerine from grape grains, the tannins arising at interaction wine and oak container. Game of golden or ruby patches of light, asterisks, foam or gas vials supplements impression of colour.
Further the basic is estimated aroma (high-quality properties of grapes) and a bouquet fault (result of endurance, interaction with wood flanks). Glass top bring to the compressed lips and a short breath through a nose receive the first sensations. Then at easy rotation of a glass and its heating in a hand feel different shades in a bouquet and additional tone. For example, the basic aroma of all Crimean muscats - a clear smell of a tea rose, but only at a muscat of a white Red stone in a bouquet is shown also tsitronnye tone. In red ports are usually felt fruit tone, kokur Cabernet – spicy aroma of the withering, the well-known morocco tones differs honey tones, pino fran fresh aroma of wood berries, and. Bouquet shades is already features of separate grades of grapes, districts and even year of a crop. To feel and describe them it already art which, however, simply enough to develop in itself.
Except for Vermouths and balms in which add infusions of medicinal grasses, aroma of wines is not defined at all by any additives. Shades of blossoming spring grasses of Jajly or aroma chardzhujskoj melons are shown by itself. It is connected with the thin biochemical processes proceeding under the influence of special local microflora on a grape bush, then at mash fermentation, and further - at interaction with oak klepkoj flanks. At last, the long-term endurance collection wine in bottles, adds to aroma the of tone, and, each bottle after pair tens years has already the unique person.
To estimate taste , a wine drink take in a mouth, as though rinse with it a mouth, exhale through a nose, do chewing movements and slowly swallow, having raised a head a little. In taste always there are also cores (characteristic wines for type and grapes grade), and additional tone. The difference between kreplenymi vintage wines and ordinary is clearly felt that the endurance gives to wines so-called harmony, completeness. That is the fortress (spirit) and sweet are not perceived separately, and form a single whole.
Unfortunately, "harmonious taste" became now a stamp in the description of the most ordinary and cheap wines. Therefore if wine has no endurance, and on its label the word "harmonious" flaunts, it is not necessary to trust its manufacturers.
The Higher definition of taste of wine is expression "round": harmony and balance of all properties and qualities.
In taste can density, tartness (taninnost, characteristic for pink and red wines), oiliness (it is characteristic for muscats and in general likernyh wines) is shown also. Such wines name full or even heavy. For example, even koktebelskie white wines can be full enough, during too time as red wines of Foothills and a steppe zone can be less sated.
Young wines, as a rule, differ freshness and ease in taste.
Only branded and collection wines differ clear and long poslevkusiem . For example, the sherry gives very long smack of a crust of newly-baked rye bread, and the high maintenance of spirit defines easy zhguchest and a pleasant warm wave in blood.
Finishing councils about tasting, it is possible to add that on heat red, let even dry, it is better to pass. And here in the evening and in general for sogreva - on the contrary, it is better than blood red wines.
In addition on the given theme:
the Calendar of competitions, festivals, holidays
Grapes, wine and health. Ampeloterapija and enoterapija
Wine as a souvenir and as a gift, wine attributes, sweets from grapes
Export of wine, grapes and a landing material