WINE TASTING: SIGHT

SIGHT

What do our eyes tell us?

Clarity. Depht or intensity of

colour. Colour. Fluidity. Effervescence.

Clarity of wine Wine should be transparent, bright and

completely clear, with no suspended particles.

cloudy

transparent

matt

Brilliant

difference

matt brilliant

difference

DEPTH OR INTENSITY OF

COLOUR - CAPA

The color and intensity of a wine are important features.

Red wines are putting pale as they age, from a purple to a ruby color, age well and finally if caught brown (all this by looking at the rim). Grape variety also determines the color intensity:

White wines have a more watery and less color difference compared to red wines appearance, but also have a change in the intensity of a greenish color (when young) to a deep golden color (when they have aged).

With 5 years of aging With 10 years of aging With 20 years of aging

We use the next words to describe the intensity or depth of colour:

Watery: weak wine with probably lack os alcohol

Pale: Low color intensity Medium: With average levels of

intensity and color Deep: colorfully Dark: with more color than the

previous

COLOUR

RED WINES EVOLUTION

White Wines

Evolution

FLUIDITY This refers to the viscosity of a wine

and that can be evaluated by swirling the wine in the glass.

The concept of fluidity is also associated with unctuousness and body.

When we stop swirling, the legs are formed on the sides of the glass, this give us information about the body and alcoholic content of the wine.

In order to determine the fluidity of the wine we use two senses (sight and touch).

Introducing the wine in the mouth we will get additional information from the obtained visually.

To describe the fluidity or viscosity of a wine we use the following words (terms used high to low fluidity):

Slight: An example of this would be milk. Watery: Such as bleach. Normal: The water. Viscous: Like the honey. Dense: For example, the balsamic vinegar of

Módena. Oily: The oil.

EFFERVESCENCE

Cavas Champagnes

Finesse Formation of

beads Mousse Persistence

Formation of laceFormation of a crown