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CLUES TO EXPERIENCE WINE TASTING USEFULLY, part I
Thursday March 14th, 2019
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Wine lovers enjoy the beauties of Rioja related to vineyards, wine and gastronomy with Exquisite Rioja; another goal they achieve is improving their skills about the art of Wine Tasting.

Let´s do a sort of wine experience to learn to be able to discriminate which wines meet different genuineness criteria.  We will see when a wine has been “corrected” “made-up” or simply is a bit too much “industrialized”.

This is the case that, each time we open a bottle of a new wine we don´t know, we taste it to get to know and explain if (and why) the wine is genuine and conforms to the parameters of its supposed quality and its price. We will detail some of the modern oenology practices.

Let´s say first which are some of the main natural phenolic compounds that, from origin, define or typify each wine. Also learn some wines characteristics related to the sensory attributes they convey.  Some of the minor wine compounds originating from grapes, fermentation and ageing are: flavonoids, non flavonoids acids and antocians, each one playing different roles in within the right balance of the wine.

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The gradiaton in the colour of wines have little consequences in relation to their quality, but aromas are really important to verify the quality and grandeur of a wine. Terpenes and esters conveying floral and frutal nuances; carbonylic and phenolic compounds expressing ripe fruit, hyacinths, butter, etc.  Then, originated from the fermentation and ageing in oak barrels there are: lactones, vanillin, guayacol, furan derivatives and some others that resemble flavours such as dark roasted, caramel, spiced, dried nuts.

As regards the mouth sensations, according to the way aromatic molecules, acids, tannins, polysaccharides, alcohols and other substances interact, plus mood swings, bacterial flora, the mouth pH of the taster… the final perception of the wine tasted may change slightly.