The world of sparkling wines and wines is as immense as it is interesting. The experience that is lived when tasting them becomes even more gratifying when the sensations that have been experienced can be shared with others. Tasting notes are intended to present a sparkling wine or a wine and are very useful before choosing which drink to taste or even during the tasting, to help us distinguish and appreciate all its nuances.
A tasting note describes a sparkling wine or a wine after having carried out the corresponding organoleptic examination. This note is written with the collaboration of expert tasters, oenologists and sommeliers who identify the characteristics of each product. Even so, we must not forget that the tasting of a sparkling wine or a wine is something very personal and we could perceive nuances that are not present in the tasting note.
Reading a tasting note before choosing a wine or sparkling wine is very useful to get an idea of what type it is and know how to recognize if it is the right one for the occasion, if it fits the tastes of the person with whom we are going to share it. or even with our preferences.
The tasting notes include notes on how the sparkling wine looks, what aromas we perceive in the nose, how it feels in the mouth, texture, etc.
A very interesting exercise is to write your own tasting note. To do this, you can follow these steps.
Visual phase
Look at the sparkling wine or wine, preferably on a white background, and pay attention to these concepts:
Clarity
A wine is clear when there are no particles in suspension. The scale from clearest to least is: bright, clear, cloudy, cloudy, and cloudy.
Color tint
Identify the color: straw, gold, coppery gold, ochre, pink…
Color intensity
Those with low intensity will be practically transparent and those with high intensity will be more opaque.
Viscosity
The tear is the oiliness that a sparkling wine or wine leaves when the glass is stirred in a circular motion. This concept is related to the concentration of alcohol and sugar.
Olfactory phase
Wine aromas are classified into three categories:
Primary aromas
They come from the grape.
Secondary aromas
They are given by fermentation.
Tertiary aromas
They are caused by breeding
Taste phase
Taste a sip of sparkling wine or wine and describe its evolution during the passage in the mouth.
Attack
They are the sensations that you perceive in the first 4 or 5 seconds.
Evolution
It is the second stage, which lasts between 7 and 12 seconds and is perceived by “walking” the wine through the mouth.
End of mouth
After swallowing or spitting out the wine or sparkling wine, focus on the flavors you feel. Depending on how long this sensation lasts, you can classify the wine or sparkling as a long, medium or short finish.
Wine or sparkling profile
Acidity: acidity can be assessed based on salivation. The more it makes us salivate, the more acid it is. A correct acidity gives us freshness to balance the alcohol.
Alcohol: a good level of alcohol provides a sensation of velvet and balance.
Sweetness: depending on the amount of sugar, it can be extra dry, dry, semi-dry, sweet, semi-sweet or fortified.
Astringency: it is the sensation of dryness in the mouth and is usually evaluated in red wines.
Body: refers to density and consistency.
At Juvé & Camps, we share your passion for sparkling wines and wines. We invite you to discover all the tasting notes of our products to find the one that best suits your tastes or surprise yourself with a new experience.
