How to Taste Wine
When
tasting wine, in a home or public setting, it is important to realize the many
senses you use when you taste it. You not only taste it with your taste buds,
you taste it will the sight and smell of the wine. Also, when tasting wine it
is important to be free of distractions and other smells, because this can
hinder the true aroma and flavor of the wine. For example: a noisy environment
with lots of smells like perfume, or food can inhibit the true essence of the
wine to come out.
The physiological systems that go on when in a wine tasting
are as follows: The sight that is involved with wine tasting is checking the
color and clarity of the wine. As wine ages it changes color, white wines
darken and reds lose their color. Smelling the wine gives your taste buds the
first hint of what you may experience next. Smell triggers taste, and if you
smell distinctly you should be able to follow along with the exact tastes. When
smelling wine, it is important to swirl the glass; thus aerating the wine. You
may smell aromas such as fruit, herbs, oaky or barrel smell, vanilla, or even
honey. The last sensation you experience is tasting the wine. You should taste
the wine by sipping not gulping, and swish the wine around in your mouth and
make sure to savor the flavors; experiencing every aspect of the wine.
Taste buds can make or break your
ability to taste. Taste buds are receptors that go to your brain that allow you
to taste the foods or drinks you intake. These receptors on your tongue allow
you to taste such flavors as sweet, sour, bitter, umami or savory, and salty.
Some people, actually about twenty-five percent of the world are what they call
“supertasters”. These supertasters have the amazing ability to pick out
different ingredients and flavors that are amongst others. Supertasters have
very sensitive tongues and often experience discomfort from foods that are
spicy or even carbonated drinks. What makes most people different from
supertasters? Well, the simple fact that we don’t have super receptors that
allow the flavors to be heightened so much that we taste everything for what it
is. For example what I may perceive as sweet, the supertaster might not be able
to handle because the sugar level to them would be over the top.
References
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