The tasting is an at once a simple and a complex action. Thanks to it, the wine is elaborated, and the oenologists approach the wine, its nature, its origin and its possible evolution.

The shape of the glass must be adapted to the type of wine, so that a correct appreciation can be made at the gustative and olfactive level.

  • Color: the color, its intensity and its tone evolve always during aging. So for example, the evolution of a red wine colour will be the following: purplish blue, red, orange-yellow
  • A well made wine must be brilliant and limpid
  • The disk: it can be seen in white wines by maintaining the glass upright and for red wines by tilting the glass. Its thickness shows the potential of wine aging. The more it is thick, the longer would be the aging. It is the indicator of the acidity of the wine.
  • The tears: they are an indication of the alcohol and the glycerin present in the wine. It is the drops that go down along the walls of the glass when the wine is moved.

A wine can develop until 700 good or bad aromas. The olfactive function represents 70 % of the information supplied by the tasting.

  • The 1st nose: it is necessary to discover it, bend towards the glass put on the table to reveal the intensity and the general character of the wine.
  • The 2nd nose: turn the glass then carry the glass close to the nose. The aromas are distributed in four groups: vegetal, mineral, animal and empyreumatic.

  • The attack: the first two or three seconds in mouth. it can be round, soft, lively...
  • The middle: the flavours develop in the tongue. The tactile effects (astringency, viscosity and tannin) as well as the alcoholic thermal effect show themselves at this level of the tasting.
  • The finale: it is about the obstinacy of the aromas in the mouth.