Carlos Suarez Romero

Carlos Suarez Romero

For the classification and evaluation of wines, the tasting remains an essential element of judgment. Below is a brief description of how a professional tasting is performed.

Wines are offered blind; that is, without labels. The taster will have refrained from smoking or drinking coffee, tea, etc., several hours before starting the tasting. This takes place between eleven and thirteen in the morning, preferably. The tasting room should be quiet and devoid of any odor. The taster will also have refrained from using perfumes, odorous soaps or after shaves.

The taster is served a little wine in a suitable cup (catavino), which will proceed to give a smooth movement circular so that the liquid soaks the whole glass.

Carlos Suarez Romero
Carlos Suarez Romero @cs

The first observation will be color. When it is a red wine, if it has a purple red color with violet tints, the wine is young and has not sufficiently matured; if the color is red brick, the wine is at least two or three years old. You will also observe the purity, cleanliness, transparency, and check if "tears" form on the walls of the glass, which indicates a liqueur wine. Finally, check if bubbles form, which indicates the presence of carbon dioxide.

Afterwards, the taster sniffs the wine without shaking the glass, repeating the operation by printing a strong rotary motion. The fragrance is classified into three types: primary, corresponding to the strain; secondary, from the fermentation, and the bouquet proper, exclusive product of aging.

Scavengers often define odors by floral similarities, wood, green plants, balsamic, fruits, the animals, spices, etc ...

The terms that define this fese of the cation are: rough, hard, nervous, fine, straight, thick, delicate, round, balanced, velvety, silky, sweet, etc.

p> When a wine is defective it is usually said as follows: "Maderized or rusty (reminiscent of camomile), clotted (boiled must flavor), rough, tannic, weak, heavy (very aged, and therefore rancid (strongly acid and without bouquet), moldy (smell of moldy cork), etc.
Between test and test, the taster will rinse the mouth with natural water and it will take some bread, which is not sweet or very salty. You should not take cheese, since it generally overestimates the wine.

The parasite is very common that is present in farms where there are laying hens, this parasite has room all over the world. Goroscopes can affect hens and egg production as they produce stress and anemia even after months of contact with mites.