Primary aromas (from the varieties of grapes). Secondary aromas (from the fermentation). Tertiary aromas (from the aging process).
It is the most importantphase because in themouth are the senses oftaste, smell and touch.
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.
IN WATH ORTHER CAN WE USE OUR SENSES IN AWINE TASTING? TASTE, SMELL AND SIGHT. SMELL, TASTE AND SIGHT. SMELL, SIGHT AND TASTE.
WHAT MUST WE CONSIDER WHEN MAKING AWINE TASTING? LIGHTING, TEMPERATURE, GLASS OF WINE AND WINE TASTER. THAT WINE IS GOOD. HAVE A GOOD SMELL.
A particular slide catching your eye?
Clipping is a handy way to collect important slides you want to go back to later.