Wine Tasting

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Cover Wine

Here we introduce how to taste a good wine.

Wine is a world a part. Just in Italy we have about 12000 variety of wine!

Remember: YOU DON’T NEED TO BE A SOMMELIER TO ENJOY THE WINE, what you need is: wine, glass, friends.

1)First of all: the  Blind tasting

To ensure impartial judgment of a wine, it should be served blind — that is, without the taster(s) having seen the label or bottle shape. Blind tasting may also involve serving the wine from a black wine glass to mask the color of the wine. A taster’s judgment can be prejudiced by knowing details of a wine, such as geographic origin, price, reputation, color, or other considerations.

2)Vertical and horizontal tasting

Vertical and horizontal wine tastings are wine tasting events that are arranged to highlight differences between similar wines.

In a vertical tasting, different vintages of the same wine type from the same winery are tasted. This emphasizes differences between various vintages.
In a horizontal tasting, the wines are all from the same vintage but are from different wineries. Keeping wine variety or type and wine region the same helps emphasize differences in winery styles.
Tasting flights[edit]

Tasting flight is a term used by wine tasters to describe a selection of wines, usually between three and eight glasses, but sometimes as many as fifty, presented for the purpose of sampling and comparison.

3) Tasting notes, uhm here you need to do exercise 🙂 

A tasting note refers to a taster’s written testimony about the aroma, taste identification, acidity, structure, texture, and balance of a wine. Online wine communities like Bottlenotes allow members to maintain their tasting notes online and for the reference of others.

4)Please, not fall into the stereotypes. When you order a wine you have to know  that the “name” don’t make the wine. I mean when you order a Chianti (4 explanple) you should know that this wine is made with SANGIOVESE grapes (from 70 to 100%). Chianti is the region where the grapes grow up. One important part of the tasting is the temperature:

Sangiovese is served:

14–17°C 57–63°F

A lower temp   will emphasize acidity and tannini while muting the aromi. Higher temperatures will minimize acidity and tannins while increasing the aromatics.

Another ex is the Sassicaia. Lots of people ask me for Sassicaia that is a wonderful wine from the Castagneto Carducci, (Toscana) – This wine is almost made with cabernet sauvignon! Drink an important wine as the Sassicaia, need time, money…and a buon palato 🙂




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