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Tasting a wine

eye | nose | mouth


Examination of the wine's aroma is the second test.
The odors that emanate from the glass make up the wine's bouquet.


 The serving temperature is very important if the aromatic components of the bouquet are to express themselves:
- Too cold, and there is no bouquet
- Too warm, and vaporization is too rapid, which destroys or modifies the different odors.

Swirling the wine in the glass allows the different odors to express themselves through the oxygenation of the wine.



 Vocabulary used to describe a bouquet proceeds by analogy:

  • Floral: violet, lime-blossom, jasmine, elder, acacia, iris, peony.
  • Fruity: raspberry, black currant, cherry, Morello cherry, red currant, apricot, apple, banana, prune.
  • Plant-like: grass, fern, moss, underwood, earthy, chalky, mushrooms.
  • Spicy: pepper, ginger, cumin, coriander, cloves, nutmeg.
  • Balsamic: resin, pine, terebinth.
  • Animal: meat, game, musk, fur.
  • Other: burnt, grilled, tobacco, dried hay, coffee, tea.
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