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Examination of taste
The general structure consists of:
- Fixed taste support (the element of pure taste)
- The volatile odorous component (the purely olfactory element).
General Structure;Harmony;Intensity;Persistence;Quality;
State Evolution
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Harmony
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In respect to the purely
gustatory component, this examination is based on a comparison
of softness and acidity, in respect to white wines, and
softness, acidity and tannins insofar as red wines are
concerned. As to the purely olfactory component, the focus is
on the consistency of the harmony among odors. In terms of
overall harmony, the balance between flavors and odors is
assessed.
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DISHARMONIOUS
When one or more of the components of odor or flavor
prevails in an unfavorable way masking all other elements. The
lack of harmony comes from the excessive amounts of alcohol,
acids, tannins and bitter sensations.
SLIGHTLY DISHARMONIOUS
When one or more of the components of odor or flavor
interfere with the structure, moderately masking all other
elements.
FAIRLY BALANCED
When one or more of the structural components are not
balanced.
BALANCED
A wine that tends to have a balance.
HARMONIOUS
Wine in which all of the structural elements are present
in the same intensity and, therefore, having a perfect balance.
It is, of course, a very fine and elegant wine.
Note: The use of the terms "relatively balanced" and "slightly
disharmonious" is highly relative, since wines so described,
depending upon type, may be regarded by some tasters as
satisfactory. In such cases, "satisfactory" should not be
considered synonymous with "quality." |
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Intensity
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This examination is intended to
evaluate the maximum impact of the sensations of odor and
flavor when the wine is held in the mouth and the degree to
which that intensity persists after the wine is swallowed.
That quantitative measurement is effected within the limits of
the threshold of perception on one hand and the threshold of
saturation on the other, both of which can vary from one wine
to another.
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VERY INTENSE
This refers to the quantity of odor and flavor components
that remain in the oral cavity after the wine is swallowed.
The sensation is very evident.
INTENSE - FAIRLY INTENSE
The quantity of these components is normally found in
quality wines.
LIGHT
The stimulants are lacking, or may be acceptable if they
are part of the particular type of wine as outlined in the
production regulations.
TENUOUS
The wine generally lacks all stimulants. The sensations
are transient to the flavor and, with more evidence, to the
taste and odor via retro-nasal.
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Persistence
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This examination is intended to
evaluate the duration (in seconds) of the intensity of the
odor-flavor sensations when the wine is held in the mouth and
after it is swallowed.
To evaluate this characteristic more effectively, the taster
should masticate slowly-at the rate of about once a
second-after swallowing the wine.
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VERY PERSISTENT
The intensity is still evident more than 15 seconds after
the wine is swallowed. Indicates a high quality wine.
PERSISTENT
The intensity can be sensed for a period of 10 to 15
seconds after swallowing.
FAIRLY PERSISTENT
The intensity is still apparent 8 to 10 seconds after
swallowing.
LITTLE PERSISTENT
The intensity is evident for only 5 to 8 seconds after
swallowing.
SHORT
The intensity is evident for less than 5 seconds after
swallowing.
Final sensations or finish
With the gradual weakening of the persistence of odors and
flavors, a final sensation may develop that is different from
those previously perceived. It generally lasts from 2 to 5
seconds and is known as the aftertaste. It is a defect if that
aftertaste does not correspond with the specific sensory
characteristics of the wine tasted, as in the case of a
Grignolino di Monferrato, which should always have a typically
bitter aftertaste.
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Quality
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This is the wine's capacity to
satisfy the qualified taster.
It may seem that quality is no more than "whatever pleases."
However, the assessment of quality is much more than a matter
of liking a wine. A definitive judgment can be passed only in
reference to a standard developed by the taster through
qualified instruction and experience.
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Very fine
Describes great wines, having properties, complete and
perfectly balanced, which assure the greatest satisfaction.
Fine
The term is reserved for those wines that offer
particularly positive sensations in the proper balance.
Fairly fine
This is applied to all of those premium wines that offer
positive and balanced sensations but are of lesser standing.
Ordinary
Reserved for those wines that, while they have no defects,
do not possess any outstanding characteristics.
Coarse
Wines that, while they have no defects, produce pronounced
sensations with more or less obvious imbalances.
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State of Evolution
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This examination evaluates the
evolution of the wine at the moment in which it is tasted in
relation to the sensory characteristics it has developed.
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YOUNG
Wines that still present disharmony and are not yet ready.
READY
Wines that are ready for consumption, even though in an
evolution stage and still capable of improvement.
MATURE
Wines which, independent from their age, have reached a
balance between their various components, but which can still
improve.
SLIGHTLY OLD
Wines which begin to have very evolved fragrances, at
times ethereal. They begin to show some signs of defect and
alteration because they are in the final maturation stage.
DECREPIT
Wines which are characteristically dead as a result of
excessive aging of their structural elements.
Harmony
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Home Test
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