How to Develop Your For Wine Testing Experience

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How to Develop Your For Wine Testing Experience

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• Look
• If you are going to wine country vacation then
  checks out the color, opacity, and viscosity
  (wine legs). You dont really need to spend more
  than 5 seconds on this step. A lot of clues about
  a wine are buried in its appearance, but unless
  youre tasting blind, most of the answers that
  those clues provide will be found on the bottle
  (i.e. the vintage, ABV and grape variety).
• 2. Smell
• When you first start smelling wine,
• think big to small. Are there fruits?
• Think of broad categories first, i.e.
• citrus, orchard, or tropical fruits in
• whites or, when tasting reds, red
• fruits, blue fruits, or black fruits.
• Mainly getting too specific or
• looking for one particular note can
• lead to frustration. So, broadly,
• you can divide the nose of a wine into three
  primary categories

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• Primary Aromas are grape-derivative and include
  fruits, herbs, and floral notes.
• Secondary Aromas come from
• winemaking practices. The most
• common aromas are yeast-
• derivative and are most easy to
• spot in white wines cheese rind,
• nut husk, or stale beer.
• 3. Taste
• Mainly taste is how we use our
• tongues to observe the wine, but
• also, once you swallow the wine,
• the aromas may change because
• youre receiving them retro-
• nasally.
• Taste Our tongues can detect salty, sour, sweet,
  or bitter. All wines are mainly going to have
  some sour, because grapes all inherently have
  some acid. This varies with climate and grape
  type.

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Texture Your tongue can also touch
the wine and perceive its texture. Mainly texture
in wine is related to a few factors, but an
increase in texture is almost always happens in a
higher-alcohol, riper wine. 4. Think So, did
the wine taste balanced or out of balance (i.e.
too acidic, too alcoholic, too tannic)? Did you
like the wine? Was this wine unique or
unmemorable? So, keep above things in mind
before going to California wine tours.
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THANK-YOU