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(Newswire.net —July 25, 2013) Tampa, FL—Dating back to the 14th Century, wine tasting has taken on its own sense of methodology and it almost dates in parallel paths to the production of wine itself. What is it that actually occurs during a wine tasting? Essentially the “sensory and evaluation of wine” is what it is all about. With more modern day professionals in the wine business, whether they be sommeliers or wine stewards in restaurants, there is a constantly evolving terminology that is being used to describe all of the associated characteristics of wine. Aromas, texture, flavors, and reminders of other taste and smell sensations such as oak, chocolate, berries and fruit are part of this evolution. .
Often neglected are other aspects of wine tasting that are equally important to the wine connoisseurs such as its appearance when it is first poured or even as it is still uncorked. The sense of color tells much about a wine’s age and its body properties. Probably counter intuitive are the correlation between the richness of a red wine as it is young versus aged. As wines age, they actually lighten in color, contrary to what might be anticipated.
The aroma or sense of smell is the next sensation that is important to absorb while the bouquet of the wine is opened and the glass is brought to the taster’s face. Some professional wine tasters do not even taste wine such as Robert Parker, who tastes huge volumes of wines daily and will often pass over the wines with only his hand and his nose, as he waves the aroma in his direction.
The “in mouth” or actual taste is of course the most obvious and important aspect of a wine tasting. How that is done however is a special technique that capitalizes on the tongue’s features of using the different taste buds and its absorption qualities together.
Finally, there is the “after taste” or “finish” of the wine after it has been in the mouth. This tells the taster a lot about the wine’s qualities, longevity, and production qualities. The residue of tannin reveals the wine’s underlying grapes and the skin, stems, and seeds that all contribute to the tannin texture and after effects.
Wine tasting is also a match of relativity. Other wines that are similar in age, region, and processes to produce, all come into consideration. White wines and red wines have their own unique qualities and distinct approaches to tasting. Many assume that white wines do not age or possess the same character strength as that of reds, and nothing could be further from the truth, albeit red grapes do age more than whites as a class, but some white grapes are extremely rich and can age for decades.
For more information about wines and their origins or where they can be bought, contact Time For Wine at (813) 664-1430 www.timeforwine.net 5462 56th Commerce Park Boulevard, Tampa, FL 33610 timeforwine@tampabay.rr.com
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