La cata de vinos

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La cata de vinos

  1. 1. Juan Díez del Pino ( 2 º BACH)
  2. 2.  What is a wine tasting? Preparation of a tasting. Methodology. Questions.
  3. 3.  Definition. Who tasting?
  4. 4. Basically, we must take into accountLighting Temperature Glass of wine Wine taster
  5. 5.  Olfactory phase. Visual phase. Gustatory phase.
  6. 6.  Primary aromas (from the varieties of grapes). Secondary aromas (from the fermentation). Tertiary aromas (from the aging process).
  7. 7. It is the most importantphase because in themouth are the senses oftaste, smell and touch.
  8. 8.  Generous: wine rich in alcohol and with wood nuances Franco : wine free of defects. Hollow: empty, without special content of aromas and taste. Pale: lack of color in white and rosé wines. Tile: qualifier of the color of the red wine old. Quiet: wine without CO2. Opaque: wine without brightness.
  9. 9. IN WATH ORTHER CAN WE USE OUR SENSES IN AWINE TASTING? TASTE, SMELL AND SIGHT. SMELL, TASTE AND SIGHT. SMELL, SIGHT AND TASTE.
  10. 10. WHAT MUST WE CONSIDER WHEN MAKING AWINE TASTING? LIGHTING, TEMPERATURE, GLASS OF WINE AND WINE TASTER. THAT WINE IS GOOD. HAVE A GOOD SMELL.

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