The pleasure
of the eyes
The glass is half full.
The drinker tilts his/her glass so as to enjoy the colours by varying the levels of the liquid.
The pleasure
of the nose and the brain.
Holding the wine so that the surface is horizontal, you take in air gently to "smell the scent of the bouquets". You then intensify the olfactory impression, by giving the liquid a progressive rotating movement.
This dance favours the emanation of the main volatiles by movement and contact with the air.
The pleasure
de la bouche,
of the tongue
of the palate.
Next, you delicately drink small mouthfuls, like a bird.
You swill each mouthful around the mouth to analyse it better.
Serving Wine | Getting to know all about Bordeaux wine | Looking at Wine | The Smell| The Mouth | Information Sheets


LOOKING AT WINE
Appearance :  
limpidity : Bland, cloudy, limpid, brilliant, crystalline; brightness is perceived by looking at the disc.
fluidity : Viscous, oily, thick, dense, fluid, aqueous.
The "streaks" indicate the presence of glycerol
and alcohol.
These "tears" run down the side of the glass when it has been tilted.
Couleur :  
Red wines :
(from the oldest to the youngest ones)		 Violet, red, garnet (dark red with a blue tint), purple (very dark red), ruby (nuances of pink), cherry red (nuances of yellow), brick red, "onion skin" (red/yellow), cashew (brownish red).
White wines : Light gold, green gold (pale yellow with green reflections), lemon yellow, golden, straw (golden yellow with nuances of amber), amber (syrupy wines), honey yellow.
Intensity : Weak, light, medium, heavy, dense, profound.

SMELLING WINE
Olfactory nuances (smells),
aromatic nuances (retro-olfaction) :
10 families are recognised in the language of tasting :
Animal, balsamic, woody, chemical, spicy, empyreumatic, ethereal, floral, fruity, vegetable.
3 types of aromas can be identified :
- Primary aromas: aromas of fruit
- Secondary aromas: aromas of fermentation
- Tertiary aromas: aromas of ageing which are qualified by the terms found in the various olfactive families.
Intensity :
- Closed, weak, discreet, medium, strong, powerful, intense.
Quality :
- Unpleasant, ordinary, pleasant, very pleasant
- Rustic, vulgar, common, elegant, refined
- Simple, rich, complex.

THE MOUTH
Elementary tastes :
Sugar : Dry, slightly sweet, rich, unctuous, syrupy
Salty : Yes or no
Acidity : dull, flat, sharp, lively, acid, hard, very acid, green
Bitterness : Yes or no
Astringency :
Supple, silky, velvety, light, tonic, hard, astringent, harsh, sharp
Alcohol :
Light, meagre, medium, powerful, rich, hot, heavy, alcoholic
(leaving the mouth dry)
Melted :
Hard, closed, soft, supple, round, full, unctuous, heavy
Carbon dioxide :
Flat, fizzy, bubbly, gassy, lively
Finale / Length :
Finale : After taste (undesirable), unbalanced, bitter, clean, well-balanced
Length : None, short, medium, long, very long.


Tasting sheets to print and cut out :

Here is an example of a very simple tasting sheet :
it will take you less than a minute
to write a summary of each wine tasted.
In this way, you will build up a "library", thanks to which you
will quickly identify and memorize your preferences.


 

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