The 3 steps to evaluate a wine
There is a basic ritual for the evaluation of a wine which comprises three basic stages. briefly:
1 – Visual
The first contact with the wine. Observe the color, brightness, clarity, the existence of turbidity.
The first step is a visual analysis (Photo: sensethewine.com)
Red: the younger ones have an intense red, ruby, violet colors. The older ones win a brick edges color. The very old ones can be derived for an orange brown color.
White: the younger ones have light colors, yellow, straw, sometimes with greenish reflections. The older ones earn orange touches more intense.
Rosés: color may vary from cherry to the onion skin through the salmon.
Sparkling: the young ones, prepared by the Charmat method (second fermentation in stainless steel tanks) are usually light yellow, almost colorless. The older ones, produced by Champenoise or traditional method (second fermentation in the bottle) acquire a golden color. Fine gas bubbles and persistent (the perlage) are evidence of superior quality in a sparkling.
2 – Olfactory
Possibly the most important part of the evaluation of a wine. Turns up the liquid in the cup in order to the release the volatile substances and inhale deep aromas. That can be primary (originating from the fruit and terroir), secondary (from the winemaking process) or tertiary (particularly from the aging process).
In the olfactory analysis try to identify aromas in the wines
Red: in the young ones, find aromas of red fruits, sometimes jams and jellies. Or leather, coffee, spices and tobacco in the oldest ones.
White: in the young ones, identify flowers or clear fruit pulp, such as pineapple, melon, peach, banana or lemon. In the older ones, passing through barrels, butter notes.
In the liqueur whites or later harvest, much honey.
3 – Gustatory
The last stage of the evaluation. Do wine scroll through the mouth to feel alcohol, tannins, sweetness, acidity, bitterness. Here, try to balance between these various elements.
The last step is the gustatory analysis
Red: the bodied ones will show alcohol and tannins more than lighter ones.
White: they will present freshness, citrus notes, sometimes some butter.
Sparkling: the young ones, lots of fruit and acidity. The evolved ones, nut flavors, yeast, brioche, toasted bread, and lower acidity.
In this phase of the evaluation, the wines can be swallowed or disposed off in a suitable container, in the case of a technical tasting with many samples.