How to taste white wine? Wine tasting steps

The correct procedure of liquor tasting is to first observe the color, then smell the aroma, and then taste the taste, and then combine the characteristics of color, aroma and taste, that is, the typicality of liquor, to judge the style of liquor. Color observation Pour the wine into a clear glass, place it in a bright place, tilt it against a white background, and observe its color, transparency, the presence of suspended matter and sediment.

Smells. Raise the wine glass, place the wine glass two inches below the nose, and lightly smell its scent. Do not shake the glass first, smell the volatilization of the aroma of the wine; then shake the glass to smell the aroma. Be careful not to exhale the wine while you are smelling it. It is best to hold the cup with your right hand and continue to smell the wind with your left. Fragrance is also known as overflowing, and the wine with outstanding fragrance is full of aroma as soon as it is poured, fragrant, and the aroma is harmonious, the main body is prominent, and there is no other evil smell, indicating that there are many aroma substances in the wine.

As soon as you enter the mouth, the aroma fills the mouth, and if it has a strong tendency to spray, it means that the wine contains more aroma substances with low boiling points; after swallowing, there is a residual fragrance in the mouth, and when you burp after drinking, there is another kind of unpleasant aroma. The comfortable special aroma exudes, indicating that there are more high-boiling esters in the wine.

Tips: Three ways to identify the special aroma of liquor (1) Use a small piece of filter paper, inhale an appropriate amount of liquor, put it in the nostrils and smell it carefully, then rotate the filter paper for about half an hour, continue to smell its fragrance, and make sure to release the fragrance time and size. (2) Drop a certain amount of wine in the palm of the hand, hold the hand and the nose close to the gap formed between the thumb and the index finger, and smell its aroma to verify whether the aroma is correct. (3) Put a little wine on the back of the hand, use body temperature to volatilize the wine sample, smell its aroma, and judge the authenticity of the wine aroma, the length and quality of the fragrance.

Tasting steps

1, --- taste

Bring the glass to your mouth and take the wine in your mouth, about 2 to 5 ml, about the same amount each time. Start with the light scent first, from light to strong, and then from strong to light, repeated many times. When tasting the wine, let the wine touch the tip of the tongue first, then the sides, and then to the base of the tongue, and then instigate the tongue to roll, so that the wine spreads to the whole surface of the tongue, so as to make a comprehensive judgment of taste. Fill your mouth with alcohol and spit it out or swallow it. Press the tongue against the front chin, and expel the alcohol from the nostrils with the breath to check whether the alcohol is pungent. When tasting the taste of wine with the tongue, it is necessary to analyze the changes in the various tastes of the wine in the mouth, initially sweet, secondly sour and salty, and then bitter and astringent. The tongue should be moved in the mouth to appreciate the degree of astringency. The wine remains in the mouth for about 10 seconds. Rinse mouth with water. After the first taste, the amount of mouth can be appropriately increased to identify the length of the wine's aftertaste, whether the aftertaste is clean, whether it is sweet or bitter. And identify the presence or absence of unpleasant sensations such as throat irritation. The length of aftertaste varies, with long aftertaste and short aftertaste. A good liquor has a long aftertaste and a long aftertaste.

2, --- wine tasting

The style of a wine is also called wine body, which is the comprehensive performance of color, aroma and taste, that is, the specific performance of the physical characteristics of the comprehensive threshold after the various trace aroma substances in the wine reach a certain proportion and content. Wine evaluation is to make a comprehensive judgment on the wine body and correctly describe the typical style of various wines. This requires high wine tasting skills and experience. The sommelier must have extensive exposure to various types of liquor, and repeatedly taste and evaluate. , Constantly comparing and thinking, and accumulating experience, can make a correct judgment on the wine body.

3. The relationship between the taste of liquor and the tongue

Understanding the relationship between taste and the tongue helps us better use our sense of taste for accurate sensory evaluation. Tasting a liquor, we will find that there are four basic tastes in the wine body: sour, sweet, bitter and salty. The sensitive areas of the tongue for various tastes are different, that is to say, various taste substances can only be sensitively displayed in a certain position on the tongue. The sensitive area for sweet taste is on the tip of the tongue, the sensitive area for salty taste is from the tip of the tongue to the sides of the tongue, the sensitive area for sour taste is on both sides of the tongue, and the most sensitive area for bitter taste is the base of the tongue.

The seemingly important middle part of the tongue becomes the "tasteless zone". When tasting wine, pay attention to the exact location of these flavors on your tongue and mouth. If you are like most people, if you swallow wine directly, it will easily lead to "drinking without knowing the taste of wine". So, it's best to let the body stay in the mouth for a few seconds before swallowing.