Saturday, December 19, 2009
THE SERVICE AND WINE TASTING
When w
e open a bottle of wine the capsule is cut below the neck (many people choose to remove the entire capsule) and uncork. For if the cork is typically used under conditions typical lever corkscrew (it's
more comfortable double lever), while if the cork is impaired often use the corkscrew slides. The case of sparkling wine, the cork is usually removed by hand, rolling the cork (NEVER the bottle) and avoiding the typical sound and the usual 'shedding' of wine. Then sniff the cork, be it of a soft smell of cork or wine, the aromas of wet cardboard strong or very strong cork is a bad sign.
e open a bottle of wine the capsule is cut below the neck (many people choose to remove the entire capsule) and uncork. For if the cork is typically used under conditions typical lever corkscrew (it's
more comfortable double lever), while if the cork is impaired often use the corkscrew slides. The case of sparkling wine, the cork is usually removed by hand, rolling the cork (NEVER the bottle) and avoiding the typical sound and the usual 'shedding' of wine. Then sniff the cork, be it of a soft smell of cork or wine, the aromas of wet cardboard strong or very strong cork is a bad sign.
If the first impression is positive, we will serve the wine. No more than one third of the cup (slightly more if it accompanies a meal). To prevent leaking, the sommelier gives a gentle twist of the wrist, but there are drip devices on the market that provide the service.
After that you take the glass by the stem or foot (never by the body) and inclined 45 degrees, preferably on a white surface. The wine must appear clean and bright. The 'piping' will give us an impression about the level of evolution of wine and the heart o 'meniscus' show us the color of it and, in the case of red wines, the layer (opacity) of the same.
Then, with
out shaking the cup, smells inside. This action is called smell 'cup stop' and with that first impressions are perceived. Be all right, they must perceive smells clean and pleasant, also appreciate the intensity of them. Then the cup is shaken, preferably in a circular motion (eg a flat). This will shed more molecules that provide flavor and thus perceive more clearly the primary bouquet (young wine) and also secondary and tertiary.
Came time to taste the wine. You should take a small sip and pass the wine around the mouth. This is seen in different areas of the tongue the four basic tastes, but also by heating the wine in the mouth and postnasal perceive more features through the most developed sense of smell. Not only that, at the mouth sensations are perceived beyond the known, the presence of carbon, the pungency, astringency and density, which are caused by chemical compounds containing the wine.
Source: Paco Higón
After that you take the glass by the stem or foot (never by the body) and inclined 45 degrees, preferably on a white surface. The wine must appear clean and bright. The 'piping' will give us an impression about the level of evolution of wine and the heart o 'meniscus' show us the color of it and, in the case of red wines, the layer (opacity) of the same.
Then, with
out shaking the cup, smells inside. This action is called smell 'cup stop' and with that first impressions are perceived. Be all right, they must perceive smells clean and pleasant, also appreciate the intensity of them. Then the cup is shaken, preferably in a circular motion (eg a flat). This will shed more molecules that provide flavor and thus perceive more clearly the primary bouquet (young wine) and also secondary and tertiary.
Came time to taste the wine. You should take a small sip and pass the wine around the mouth. This is seen in different areas of the tongue the four basic tastes, but also by heating the wine in the mouth and postnasal perceive more features through the most developed sense of smell. Not only that, at the mouth sensations are perceived beyond the known, the presence of carbon, the pungency, astringency and density, which are caused by chemical compounds containing the wine.
Source: Paco Higón
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