When defining wine quality, factors such as grape varieties, the vinification methods used and the origin of the wine are all contributory factors.
The first step is to observe the appearance, colour, froth, aroma and taste; the elements observed and compared and then a conclusion is drawn, necessarily subjective of course, as it always depends on who is tasting it. But this process is highly complex. It is an authentic ritual which requires experience to comply with all the procedures and in-depth knowledge of the specific associated vocabulary.
- Slowly pour the wine into the glass up to around a third of its capacity; analyse the limpidity.
- Put the glass at eye level to observe it; also place it at waist level, looking at it from above (you should hold the glass by its base).
- Take notes about its limpidity and lustre.
- Analyse whether or not there is any gaseous detachment.
- Try and precisely define the colour, its nuances and intensity.
- Incline the glass so that the wine flows up its sides; sniff it, taking a deep breath.
- Note any irregular scents.
- Repeat the two previous steps.
- Look for perfumes, aroma and bouquet.
- Moisten your whole mouth with a sip of wine; repeat and keep concentrating;
- Try and determine the dominant flavour and the final flavour.