WINE AND THE ART OF WINE TASTING. 17 



n. 



TASTING. 



The word " tasting " is not used with its ordinary signification when 

 referring to wine, but means, in that case, not only the testing of its 

 flavor by means of the gustatory organs, but also a careful examination 

 of the wine in other ways; of its appearance, of its bouquet, as well as 

 of its effect upon the palate; all of which is necessary before a final 

 judgment can be passed on its character, its qualities, and its defects. 



Wine tasting is a somewhat difficult art, which cannot be acquired 

 without long practice, and then only by one who possesses a clear eye 

 and very delicate organs of taste and smell. When the last two organs 

 have the requisite sensibility, practice alone is necessary to give them 

 the skill needed in tasting a wine. 



It is by frequent tasting, by making comparisons, by the examination 

 of good types, that this delicacy and sensibility of the palate is developed 

 which enables it to detect and appreciate the faintest aroma, flavor, or 

 bouquet, as well as the slightest defect. 



Practically the tasting of a wine is, up to a certain point, of more 

 importance than its chemical analysis. Analysis shows us the principal 

 components of the wine and the proportions in which they are combined; 

 tasting tells us whether these components are in proper proportions to 

 form an harmonious whole, or are, some of them, in excessive or deficient 

 amounts; whether the wine has '* seve," bouquet, aroma; whether it is 

 mature or not; whether it should be racked or bottled; what its defects 

 are, its keeping qualities, etc. 



Any one can say whether a wine pleases him or not, but only the 

 experienced taster can pronounce with any degree of certainty on the 

 real properties and character of a wine. A good wine may be pleasing 

 to-day and not so to-morrow, on account of slight exterior influences 

 which are dangerous to its stability but may be only transitory in their 

 effects, and the wine may recover and be as good as ever. 



In order to make useful deductions it is of the highest importance, in 

 fact absolutely necessary, to be able to appreciate and reflect on the sen- 

 sations experienced in the tasting. It is not every one who can appre- 

 ciate the true import of what they perceive, but only those who have 

 trained themselves by long practice. 



The experienced taster, when called upon to give his opinion, looks at 

 and attentively examines the wine. He then agitates it by shaking the 

 glass, and, when necessary, places his hand round the glass in such a 

 way as to warm the wine, thus favoring the volatilization of those mat- 

 ters which affect the olfactory organs; he then tastes it. 



Sometimes the simple agitation of the wine by twirling the glass is 

 not sufficient, especially when the sparkling and bouquet are to be par- 

 ticularly noticed. In this case the wine must be more thoroughly 

 shaken, which is done by placing the palm of the left hand over the 

 mouth of the glass, and then striking the bottom of it forcibly against 

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