The wine cup is taken from the foot or stem in order not to change the wine temperature and pass on any sort of parfume causing alteration in the sense appreciation. With the wine cup leanedand on a white basis, we can appreciate the colour in the white wines going from a very intensepale yellow to a golden one.When the wine is served from the bottle, brownish colours come out. In the red wines, the colour goes from a very intense red and violet like when it is young to brown and tile like colour when it is a long shelf life.
It is recommended to shake the wine cup with circular movements to allow on one side to appreciate the tears of the wine, which expresses the greasy highlights as to the alcohol contained and on the other side and taking into consideration that alcohol is volatile, the fragance of the wine in contact with air will come out quicker and it is possible to discover more fragances.This is a very important step intasting as it makes us become near the wine. To start with, we identify families of fragances and then recognize special fragances. Every grape variety is made up of different molecules which are naturally settled in other fruits, flowers, spices, vegetables, herbs, etc. and this is the reason why we encounter familiar fragances when tasting a wine.
In mouth we find most of what we perceive in nose and this combines with basic tastes (salty, sweet, acid and bitter).It is recommended to breathe for a while while tasting.
In mouth we discover the touching side which is found when the wine is greasy, fleshy and principally the sensation given by tannine.This is a polyphenol which is found naturally and principally in red grapes, which gives a certain roughness and structure and long shelf life.