10/21/2022 - Entertainment and Well-being

How to cataract a wine?

By Leandro Germain

How to cataract a wine?

Drinking, prove, prove... are they the same?

NO! Here I explain the difference to you that you light up with your people!

Drink: Take a liquid. Physiological action to satisfy a need (physiological) or for another goal (placer).

Degustar: It is not necessary to have prior knowledge, technical or to apply a method. I have to have someone who's a guide. Attention is paid. It's probably hedonism.

Qatar: It is associated with the professional. It is a concept that covers many issues. To be a good waste picker or waste picker you must have theoretical and practical knowledge (field experience: catar). This is added to pay attention, concentrate and use memory (compared with the experiences I had before). Suitable environment. Quiet.

It is necessary to be clear with the terminology used. The vocabulary changes all the time. Another fundamental thing is the methodology: steps to follow. This concerns the order. It's the way one doesn't forget everything one has to say about wine. There is no written regulation, but there are established parameters. You don't learn from one day to the next. To adjust the parameters of cata should be made catastrophes and listen to others doing catastrophes and adjust the parameters themselves (detection of their own).

What are the following steps to cataract a wine correctly?

It is necessary to pass through the visual phase, then through the olfactory phase, and lastly the gustative.

First always the look, see the color of the wine, if it is clear and bright. Then in the olfactory phase it is important to differentiate between smell and aroma is the way I perceive the stimulus.

Olor: all that is by direct nasal (oler without touching the wine).

Aroma: all that is by indirect nasal, retronasal and retropharynx (vine in the mouth).

In our case, the two terms are used as synonyms, and by uses and customs the smell is for something unpleasant and aroma as something pleasant and positive.

The first smell is made to the quiet cup (see if the wine is healthy or not), and then one can oxygenate by stirring the cup. When we oxygenate the wine what we seek is to open the wine (expressivity, complexity, character or family, particular descriptors).

Lastly, in the mouth divided into 3 parts: attack (dulce), middle of mouth (accidental, textures), end of mouth (longitude and permanence, bitterness, retronasal aromas).

The threshold does not change in time, what changes is learning and concentration. Change the work one does to detect this component. What changes is also what one recognizes The threshold is physiological. Change the use of memory.

If you do not get frustrated if when they take a wine they do not find this famous aroma the plum, frutilla or the same grape that tells people. Listen to those who know, but most importantly TOMA VINO and gain your own experience.

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leandro germain

Leandro Germain

Δdiv dir="auto"/2005Hi my name is Leandro, study the career of Gastronomy in the IAG and also the career of sommellerie. I currently dedicate myself to the world of wines, where I have my own brand, which is called "end the gods", and on the other hand I also work in the field of health, selling medical supplies. Let it be useful for you to publish about the gastro world in general. health

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