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| -- Index
of subjects --WINE-TASTING ------ -> introduction - the cork - visual examination - olfactive examination - gustatory examination |
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Last, but
not least, the gustatory examination: the same small quantity of
wine is tasted twice, examining the prevailing taste sensations
of sweet, salt, acid and bitter. Then the so-called "tactile"
impressions: tannicity (the kind of astringency that makes it hard
for you to swallow, typical of the vine or due to the youth of the
product, the "pseudocalorific" sensation due to the alcohol,
pungency and consistency. |
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