The Wine Tasting Tips And Tricks
- 810 Views
- July 1st, 2013
- in Food Tips
Tampa wine tasting events happen about three or four times in one month. These are held in various locations usually in country clubs, wine cellars, wine shops, wine classes and restaurants. The main purpose of these events is to judge those exquisite liquors to enthusiasts, sommeliers, and buyers alike.
The level of difficulty for someone to do this is quite easy. Anyone can easily learn it for an amount of time. Some pointers should also be considered for newbies. The three senses that will be your means in judging are tastes, smell, and tastes.
Wine tasting has four stages namely in glass, appearance, finish, and in mouth. The main objective of these stages is to find possible faults, the potentiality for drinking or aging, the complexity, and the character. Bring a pen and a writing material of your choosing to write down notes. Some events have pen and paper for the testers, but it is better to bring one for yourself in the circumstance that they might not provide them.
Appearance is the stage that focuses on color and clarity. Acquire a glass for the container of your drink. Tilt your glass and then observe first the edges then the center portion. A white background is very essential in determining the proper color. Napkins, table cloths, and paper are good examples.
The color of red wines are normally maroon, brownish, garnet, red, ruby, or purple. The color of white wines are normally clear, pale yellow, amber, brown, golden, or light green. Orange tinges are frequently spotted on the edges of old red wines compared to the new brands. Also, the difference between old white wines and new brands is that old ones have a darker tone if closely paired to new ones.
Something also to be noticed is the opacity. Try looking if it is dark or watery, dull or brilliant, opaque or translucent, and clear or cloudy. Swirl your glass for a short time. Take note if there are any bits of cork, sediments, or other floaters.
In glass is the stage where tasters rely on their noses. A ten to twelve second swirl makes the natural aroma more evident. The swirling vaporizes the alcohol causing any scent of alcohol to disappear. A quick sniff should be done to get a first impression. Putting the nose closer and sniffing it for the second time, causes a smell of different scents. Swirling it again makes those scents mix into one.
The in mouth stage is where the taste buds will take into action. Sipping it first but not swallowing is to be done first. Let the tongue feel the taste for a moment and then spit it on a nearby spit jar for an initial taste impression. Tannin levels, acidity, alcohol content, and residual sugar should be kept in mind while analyzing. If, however, the drink is swallowed, judgment with other wines will be affected. Slurping the drink is the second phase of tasting. The focus now is on the flavor of the fruit or, in some wines, spice. It is the same with the initial impression, the drink should stay in the mouth for a moment, but this time, swallow it.
The finish stage is the feeling left after swallowing. The time of the flavor to remain in the throat and mouth should be considered. This stage is optional if you like to taste other wines. Drink water first before the event because lack of water causes a quick way to get drunk. Remember to judge them objectively. A Tampa wine tasting event is just waiting for someone who knows his taste.
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