Enjoying a wine is much more interesting than you can imagine.
The practice per se, contrary to what it might seem, may not be a solid way to see a person, a good drinker, but who only appreciates wines from a certain region to the detriment of all the others. The sample is limited, the result can only be the same.
Think about the case of a man, or woman of the world, who appreciates many and varied wines from the most diverse origins, it would be said that one was in the presence of one or a connoisseur, which is not strictly true , since appreciating diversity in quantity is not synonymous with knowing how to evaluate wines, which goes far beyond: taste, don't taste…
All people who are minimally interested in this topic and able to talk about it with a minimum of consistency, should consider attending a tasting initiation course to equip themselves with the theoretical and practical knowledge that will allow them to minimally assess wines.
In fact if I ask you how to make white wine, would you know how to answer me? And sparkling? And white wine from red grapes? And port wine? As you see, the questions are varied and relevant and the answers are not always easy or intuitive.
Eça de Queiroz wrote, and I quote from memory, “to teach it is necessary to fulfill one condition: to know!”. Thus, knowing the basic foundations of how wines are made is nothing more than common sense to evaluate them, to know how to analyze, read, feel.
Just as, or more important than the theoretical part, is the practice that, from a sensory point of view, trains us to empirically evaluate wines, classifying them, comparing them and finding in those we like most, the reasons for this passion.
Training on an empirical basis, yes, as long as it is properly guided leads us to the right path and that, once started, has no end, because our search is as incessant as our curiosity….
The wine tasting starts by training your eyesknowing their colors and their meanings, allowing you to answer questions such as the expected age of a wine, which will later be confirmed, or not, in the following directions.
The nose is the next sense,perhaps the most poetic, which detects the good and the less good that the wine has to show: the aromas, the fruits, the flowers, the wood, the evolution and perhaps the defects that it may have , and that may just be the lack of attributes.
Finally, the true judge, the palate, is the one who dictates the final sentence, because a wine that does not behave properly is a wine without interest.
Like the nose, the mouth finds the flavors suggested by the aroma, or not, but it also evaluates its tannins, alcohol, astringency, time in the mouth, elegance, potency, attributes that end up dictating luck. of a wine. For example, a wine with a color that does not impress, a small nose, but a large mouth, would not fail your glass and your preferences. If the first two points are strong but the mouth is sparse, the same wine will not please.
As you can see, it is essential to identify each point and then practice a lot, a lot, always without ideas, because if there is one thing that wine does to us in an unexpected way, it is surprising us, and that is so, but so good.