When the sommelier begins to describe the taste and aroma of wine

When the sommelier begins to describe the taste and aroma of wine, it seems as if he mistakenly attempts to transfer the cipher to the wrong person. So that you do not get confused by all this fullness and tannin, we have made up for you a small dictionary.

Completeness. It's not so much about taste as about the sensation - how much wine seems dense in your mouth and viscous or light and flowing. Depends on alcohol and sugar: the more of them, the more thorough the wine.

Tannin. This means tartness. Tannins are substances with astringent taste, as in persimmons. They are in red wine and a little - in pink. If it comes to white, raise an eyebrow in surprise.

Acidity. It is measured in grams per liter and is present in wine always. But pay attention to the nuances. If the sommelier looks down and mentions acidity as "frank, bright and refreshing," then the wine is either young and undeveloped, or already halfway to vinegar.

Roundness. Here, the sommelier's face should soften and become dreamy. For roundness is the balance of the main elements: body, acidity, sugar, tannin. If the sommelier calls the taste roundish, you can end the conversation and start drinking. (Maxim Russia)
Next
This is the most recent post.
Previous
Posting Lama

Post A Comment: