Tampa wine tasting events occur three to four times in a month. There are many places it is held, but are commonly held in wine classes, wine cellars, restaurants, wine shops, and country clubs. The main goal for these events is evaluating the different products to the sommeliers, buyers, and enthusiasts alike.
It is not difficult as one would imagine and it does not take a large amount of time. Newbies should know some ways in judging. Your eyes, nose, and mouth will play an important factor in judging.
Finish, in glass, in mouth, and appearance are considered the four stages in wine tasting. Complexity, character, possible faults, and drinking or aging potentiality are the focus of these stages. A preferred writing medium and a pen for jotting down notes during the tasting period. The pen and paper are provided by some events but just bring some in case if there is none.
In the appearance stage, tasters observe the color and clarity. Try pouring it on a glass and tilt it away from you. Observe the color of the rim to the middle portion of the liquid. It is best if you look at it with a white background. Either napkin, paper, or table cloths with white color can be used.
Commonly, red wines are colored ruby, maroon, red, garnet, brownish, or purple. White wines are normally golden, amber, clear, brown, light green, or pale yellow in appearance. Tinges that are orange are usually found in aged red wines unlike the new ones. Aged white wines are noticeably darker than the new ones.
Opacity is also something to observe. Try differentiating between dark and watery, dull and brilliant, opaque and translucent, and clear and cloudy. Swirling the glass helps in finding some pieces of cork, floaters, and sediments.
In glass stage is where the testers use their noses. To get the aroma, swirl the glass for ten to twelve seconds. It causes the vaporization of the alcohol which leaves only the natural aroma. Take a whiff for that first impression. Sniff it again but put your nose near the glass. You will notice different scents. To mix those scent, swirl it once again.
The in mouth stage is where the taste buds will take into action. Sipping it first but not swallowing is to be done first. Let the tongue feel the taste for a moment and then spit it on a nearby spit jar for an initial taste impression. Tannin levels, acidity, alcohol content, and residual sugar should be kept in mind while analyzing. If, however, the drink is swallowed, judgment with other wines will be affected. Slurping the drink is the second phase of tasting. The focus now is on the flavor of the fruit or, in some wines, spice. It is the same with the initial impression, the drink should stay in the mouth for a moment, but this time, swallow it.
The finish stage or final phase focuses on the effect it leaves in the mouth and throat. Another thing to also take note is the duration of the effect. If testing for other wines, it is advisable not to swallow. Drink lots of water to avoid drunkenness. Judging should be done unbiasedly. Remember these tips and you will be a good judge in any Tampa wine tasting event.
It is not difficult as one would imagine and it does not take a large amount of time. Newbies should know some ways in judging. Your eyes, nose, and mouth will play an important factor in judging.
Finish, in glass, in mouth, and appearance are considered the four stages in wine tasting. Complexity, character, possible faults, and drinking or aging potentiality are the focus of these stages. A preferred writing medium and a pen for jotting down notes during the tasting period. The pen and paper are provided by some events but just bring some in case if there is none.
In the appearance stage, tasters observe the color and clarity. Try pouring it on a glass and tilt it away from you. Observe the color of the rim to the middle portion of the liquid. It is best if you look at it with a white background. Either napkin, paper, or table cloths with white color can be used.
Commonly, red wines are colored ruby, maroon, red, garnet, brownish, or purple. White wines are normally golden, amber, clear, brown, light green, or pale yellow in appearance. Tinges that are orange are usually found in aged red wines unlike the new ones. Aged white wines are noticeably darker than the new ones.
Opacity is also something to observe. Try differentiating between dark and watery, dull and brilliant, opaque and translucent, and clear and cloudy. Swirling the glass helps in finding some pieces of cork, floaters, and sediments.
In glass stage is where the testers use their noses. To get the aroma, swirl the glass for ten to twelve seconds. It causes the vaporization of the alcohol which leaves only the natural aroma. Take a whiff for that first impression. Sniff it again but put your nose near the glass. You will notice different scents. To mix those scent, swirl it once again.
The in mouth stage is where the taste buds will take into action. Sipping it first but not swallowing is to be done first. Let the tongue feel the taste for a moment and then spit it on a nearby spit jar for an initial taste impression. Tannin levels, acidity, alcohol content, and residual sugar should be kept in mind while analyzing. If, however, the drink is swallowed, judgment with other wines will be affected. Slurping the drink is the second phase of tasting. The focus now is on the flavor of the fruit or, in some wines, spice. It is the same with the initial impression, the drink should stay in the mouth for a moment, but this time, swallow it.
The finish stage or final phase focuses on the effect it leaves in the mouth and throat. Another thing to also take note is the duration of the effect. If testing for other wines, it is advisable not to swallow. Drink lots of water to avoid drunkenness. Judging should be done unbiasedly. Remember these tips and you will be a good judge in any Tampa wine tasting event.
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