This site uses third party cookies and to improve our services and enhance your navigation. If you continue to browse, consider accepting our cookies policy

Tell me what you smell ... and tell you what wine you are.

Recognizing the wine by smell.

www.vegamoragona.com

Know them by smell ...

Know them by smell ...

Image Gallery

It seems a matter of guess but it is not. All you have to have a minimal training to detect olfactory primary aromas in a simple glass of wine and apply logical reasoning to determine.

Each grape variety has a name, naming the man to differentiate with respect to more than 5,000 varieties exist, some still undiscovered.

Each field has its aromatic, odd and distinctive pattern that relates directly to their parents.

However, this pattern whim or particular styles embodied in the growing area, determined by external variables: the terroir (climate, soil) and winemaking techniques used by man.

That said, a grape variety should smell first of all to herself. It requires a name that smell. You must repeat their pattern of baptism by their primary aroma, term given by scholars but understood by all.

The primary aroma can be seen in five different categories: floral, fruity, mineral, vegetable and spicy. Each grape variety will accommodate one of these, distinguishing it in wine. Other flavors are present, even all, but it is a field that will highlight the most.

Young wines are those that best reflect the strain of origin and their flavors. For white wines, the acidity is property marked critical. Expressive nose feeling fresh, fruity and relatively light. Aromas of white fruits such as apples is basic. Varieties such as chardonnay, pinot gris, pinot blanc and many others belong to this family. If the citrus scent is more important, the family of the sauvignon blanc and riesling is the giveaway. They have a freshness like fresh lemon juice threshold reveals his unmistakable.

The young red wines, however, compensate for the lightness of the acid with a distinctly fruity. Have direct and accessible aromas that can be associated with the variety used.

Aromas of plum fruit wines are common in pinot noir, sangiovese, nebbiolo, tempranillo, merlot and malbec. The green pepper is also common in young red wines. If this is subtle adds notes of spice, but if it is oversized may indicate that the grapes were vinified fully mature. Cabernet sauvignon, cabernet franc and merlot may have much or little of the spicy aroma.

It is understandable therefore that the direct primary aromas are expressed mainly in young wines. If these aromas in the nose are more evolved, then it is caused by the guard in barrel and bottle, or minimally prolonged. To these aromas are eligible as tertiaries.

This saves causes appear complex spicy aromas such as black pepper, especially full-bodied reds. A vanilla scent is always associated with the barrel, particularly imparting roasting inside their walls. Can be found in both red and white wines that have aged in new oak barrels.

The snuff, slightly sweet and spicy, ripe reds is that they have had a long period of aging in bottle. Cabernet sauvignon, syrah, sangiovese and other varieties express these nuances in the process towards a higher age.

The nutty flavor is on high quality white wines, especially those made with chardonnay. Check with a white Burgundy, and even with a good blanc de blancs champagne.

Smoking is an intriguing component but also tempting for some wines aged. The pinot noir is the ability to transmit it especially, but also chardonnay much when it has a considerable aging potential. The aromas of roasted primary may come from other evolved but also can identify totally different wines.

Namely, toasted almonds form partnerships with a wide variety of white wines aged, while the roast is mainly associated with red wines with greater elegance, acquired by a prolonged bottle stores.

There are even aromas in the wine described a form of winemaking. Honey, tint that combines notes of flowers, wax and dirt, appears extremely sweet wine quality, especially in the botrytis, and some late harvest grapes.

The logic of a sensory tasting wine is expressed in three phases: visual, olfactory and gustatory. This has been isolated only in passing but only one of her remaining two phases are very important too. The analysis of all parties always describes the set more accurately.

How lucky man to have such ways! Perhaps we lack the training, but for this exercise we can start drinking wine in a conscious and moderate. This practice may throw aroma descriptors than those listed by other specialists. Never mind. The wine also has a recreational component that makes it superior to any other drink.

Do you confess a secret? For me, certain wines they smell indescribable, mysterious, divine. Of them do not speak. Just enjoy them in silence to pay homage to everything that had to do with its creation.

Reviews deja tu opinionLeave Opinion
There are no reviews for this item.

Top OpinionOpinion Send to a friendSend to a friend Go BackGo Back

Tell me what you smell ... and tell you what wine you are. | vegamoragona.com
Hannstar Lung

Get Adobe Flash player

Our History |Who we Are |Environment |The Winery |Our Wines |News |Products |Location |Contact |Site Map

Diseño y Desarrollo Web Im3diA comunicación 2011 | Disclaimer | Cookies Policy

Esta página esta optimizada para navegadores Internet Explorer 7 y Firefox 3.0.

Valid XHTML 1.0 Transitional ¡CSS Válido!

rss Atom rss 1.0 rss 2.0