WineCountry.it: All you want to know about Italian wine: WineCountry.it Article

Formal Wine Tasting – Part Two of Three
Staff Writer - October 8, 2003

Visual Examination • Olfactory Examination • Taste Examination

Formal wine tasting is a process that follows a structured, precise methodology in three phases and is aimed at producing a disciplined assessment of the perceived sensations.

This is the second of a three-part article in which we analyze the three steps of formal wine tasting: the visual examination, the olfactory examination and finally, the examination of taste. Without further ado, let's get to the second installment.

Olfactory Examination

Olfactory examination is essential, first of all to rule out defects such as the presence of TCA taint, mildew, wood, sulphur dioxide, volatile acidity or similar. Overall, it is necessary to check and appreciate the typical aromas which, all together make up the perfume of the wine.

The characteristics of the vineyard and soil, the wine making techniques and the aging process, all contribute to the aroma of a wine. The perfumes typical of a grape variety are called 'primary perfumes, or 'profumi primari'. The 'secondary perfumes', or 'profumi secondari' are the ones acquired during the wine making process, from grape crushing to fermentation. Finally, the perfumes acquired in the maturation and aging phase are known as "tertiary perfumes', or 'profumi terziari'. Therefore, during the wine maturation and aging, the primary and secondary perfumes tend to become fainter while more structured and complex scents evolve into the particular bouquet which identify each specific vintage and lot.

The perfumes and aromas of a wine are assessed according to intensity, persistence, quality and overall characteristics.

Intensity

The impact on the sense of smell perceived by sniffing it. In this case is a matter of quantity, rather than of quality.

Very Intense

Typical of great red wines with an evolved bouquet, like Barolo and Brunello di Montalcino. It is also characteristic of wines made with very aromatic grape varieties such as Moscato, Traminer Aromatico or Brachetto.

Intense

Wine with full, pronounced and enveloping odor, such as reds wines made with Nebbiolo grapes and semi-aromatic white varieties such as Müller Thurgau and Chardonnay.

Fairly Intense

Medium intensity perfume, typical of light white wines.

Light

Wines with a delicately scented odor, like Bardolino and Ischia Bianco.

Tenuous

Very low intensity perfumed wines, where the scent is barely perceptible.

Persistence

The level of intensity previously evaluated. It refers more to the concentration and fullness of the scent while it lasts rather than to the length of time that the sensation persists. Very persistent means that in addition to be fairly prolonged, the intensity of the perfume is also constant and unyielding. Weakly persistent on the other end, indicates non-constant perfume with yielding strength.

Very Persistent

Wine characterized by a succession of very rich, continual and prolonged aromatic sensations.

Persistent

Wine that has a succession of important and prolonged odorous stimulants.

Fairly Persistent

Wine with acceptable succession of fragrant stimulants.

Little Persistence

Wine that presents a slight succession of perfumes.

Fleeting

Wine that has almost no succession of fragrances.

Quality

Measures a wine ability to satisfy the olfactory sense in an absolute manner and assigns either a positive or negative value to the wine perfume.

Very Fine

Wine with very distinct and decidedly pleasant fragrances.

Fine

Wine with distinct and pleasant fragrances.

Fairly Fine

Wine with acceptable fine and pleasant fragrances.

Ordinary

Wine with mediocre fragrance and little finesse.

Coarse

Wine with poor fragrance and no finesse at all.

Overall Characteristic

Includes the entire range of sensations registered during the olfactory examination.

Full

Wine with an expansive odor including various and diversified scent nuances that normally evolve over time. Such wine offers enveloping odors, yet the perfume is delicate and fine.

Aromatic

Wine whose perfume is strongly reminiscent of the typical scent of the grapes from which it was made. The scent is constant.

Herbal

Typical of varieties such as Cabernet Franc and Merlot. The scent is reminiscent of freshly picked herbs.

Ethereal

Characteristic of mature wines, when the initial fruit aroma has given way to acquired ethereal scents of refined alcohols.

Flowery

Aromas associated with young wines, reminiscent of fresh and wild flowers.

Fruity

Aromas typical of young wines, reminiscent of fresh fruits.

Fragrant

In young wines the term indicates to the ensemble of flowery and fruity scents.
In mature, premium wines the term defines light scents of ripe fruit and dried flowers amalgamated with delicate and fine perfumes developed in the aging stage.

Clean

Well-defined and forthright perfume delivered with directness.

Penetrating

Wine whose volatile components are so intense and pungent to overwhelm the sensory faculties.

Spicy

Wine matured for various lengths of time, first in barrels and then in bottles, which presents an array of reconcilable spice fragrances such as vanilla, cloves, cinnamon, pepper, or similar).

Vinous

Characteristic perfume of very young wines. The scent of fermenting must gives away the wine's youth. Typical of red wines in their infancy as well.

Coming Soon

Close Me

Visual Examination • Olfactory Examination • Taste Examination

Home • General Index • Contact Us • Search • News • About Us • Site Map

Feedback? Please, contact the web master.

Formal Wine Tasting – Part Two of ThreeStaff Writer - October 8, 2003