A full tasting is divided into precise movements :
The wine is observed while it pours into the glass , then brought to eye level to assess the transparency , clarity and líeventuale effervescence ; lowering it against a white background and watching dallíalto evaluating líintensita ‘ , the tone’ and the color .
Shows allíaltezza eye , imparting a slow rotation in order to wet the walls of the glass on which are formed of the tears and arches to observe the fluidity ‘ .
Bringing the glass to his nose and, still wine , inhaling deeply at intervals.
Slowly rotate the glass to release the odorous substances .
It brings the glass to his nose , sniffs again and you taste with a small sip .
With the wine in front of the mouth , you breathe in through your teeth to expand so the taste and tactile sensation . It moves the wine with his tongue , giving a slight pressure on the palatal vault and out , to evaluate the different components of the wine .
Once you have tasted and swallowed , exhale to return to the olfactory mucosa other hints that will be released ( the aroma of mouth).
After you make a swallowed chewing mouth empty to assess the persistence of flavor and taste and smell.

Visual examination provides a number of important news on the sample to taste, tells us what to look for in wine. In the sparkling wine, the bubbles should be small, continually rise from the bottom of the glass even after several minutes and that ‘been paid, it should not be a few’ too. The straw-colored discharge promises to be a very delicate product, young and light, while a straw color probably a Classical Method.
In the white color from the grape variety: some are very poor pigmentation, we will then dellíacqua color, rich in flavonoids and other leucoantociani that give color yellow.
As for the red, more ‘young people are, the more’ have purple hues, which then become purple, ruby​​.
Of rosé does not talk much, but can vary from pale pink to claret color, up to cherry, a cherry-red exhaust.

A good wine has an intense aroma, which persists into the nostril after ‘aspiration, without any nuance defective.
The olfactory and ‘what he does discover, however,’ the faults of a wine unequivocally, as for example, the smell of cork. If the shape of the mold in the cork, the wine will absorb in a few days’ odors caused by it.
Other defects may result from the barrels or too old, that have become rotten wood from unpleasant odors, or acetic fermentation affecting mostly ‘wines and rustic peasants.

We can perceive four basic tastes: salty, líacido, líamaro and sweet.
the salty savory wines there are none or almost feeling a little salt can be detected in wines produced near the sea.
acid: derived from organic acids are also present in wine, especially whites.
the bitter bitter taste in red wines Puu be oxidation of the tannins and the transformation in the most bitter quinones. Phenomenon linked to aging that inevitably precedes and determines the slow decay of the taste of the wine.
dessert: wine and ‘present in the case of products derived from dried grapes, with large sugar concentration, or in the case of wines made cakes and remain stabilized eliminating saccharomycetes with repeated filtering.