Attentively examining any wine, you can easily obtain a lot of information about its origin: whether it is from a cold or a hot country, and so whether with an old or a young wine you deal. All these characteristics have decisive importance for the professional tasters and they mean almost nothing for the public. But even if you are not a professional, the visual study will tell you if the wine is clean, transparent or not; sometimes the color is so excellent that you can't cease examining admiring it.
This characteristic is very important both for the estimation and for the enjoyment. This is the first impression acquired through the olfactory senses, and since our possibility to feel the flavor often remains untouchable the sensation of smell proves to be considerable. Accurately turn the glass, mix up the wine a little and imagine you smell a beautiful flower in the garden. And then you will feel the real flavor of the wine.
What about the tongue?
It's a pity, but the tongue does not play the determining role in appreciating the taste of a product, not even speaking about the wine. You probably know that we all loose the taste when we are cold. But why? Because the nose has completely lost its smelling capacity. Nothing happened with our tongue, it's moving into our mouth as before, gripping only the simplest sensations of sweet, acid and so on.
They can remain constant for you from the very first inhalation, but they also can change so quickly as a figure on the sand washed by the water. Anyway, try to make some notes during this experiment. There is no more effective method to memorize the recently obtained information then to make a note of the type "it seemed me that...". You will be satisfied of the results when you will see that your previous observations about one or another wine coincide with your expectations.
Any white wine, be it sweet, moderated or dry, must possess acidity. Specifically, this quality refreshes and also makes it possible to maintain the wine. If you buy a bottle of wine with a short guarantee term, this sour acidity has a great importance. The red wines must also have a certain acid taste, for storing it longer. Still we don't have to deny the flavor of the grapes and its maturation.
This element is contained in the peel of the red grapes and its content is decisive for knowing how long the wine can be matured. But we will mention once again that the flavor of the grapes also has very important significance, even if it is not received instantly. Viscous southern wines that have the taste of cold tea and pressed black current peel can live for ever, but their taste will not change at all.
A nice, strong color is a good sign for the wine, but it is not necessary required for all the wines. The best white wines from the cold countries like Riesling or Sauvignon have a light-straw color. The red wines like Burgundy or Pinot Noir have a thick color, and nevertheless can have a rich and saturated bouquet.
The Fruits Flavor
The fruits flavor is easy recognizable by many different methods. Sometimes it becomes abundant and juicy, sometimes – meager and unripe as in a good Sauvignon, sometimes shedding sparkling freshness. Still, however it is, the fruits flavor is very important.