WINE AND THE ART OP WJNE TASTING. 25 



effect of these odors, and therefore of the qualities a*nd defects of the 

 wine, is intensified if the moment the wine is swallowed the mouth is 

 moved as though masticating something. 



It has been attempted to measure the duration of certain sensations; 

 i. 6., those due to the aromas, bouquets, flavors, alcoholic strength, and 

 the various tastes of wine. 



In general these sensations are perceived in the brief space of time of 



3 seconds, and their duration varies from 10 to 20 seconds. After the 

 wine has been swallowed all the sensations disappear in about 7 or 8 

 seconds. In certain special cases the aromas leave a more lasting 

 impression; bad tastes persist longer than good ones. In some wines 

 the aroma can be perceived for 55 or 60 seconds. 



The sensation due to astringency is of short duration in fine wines, 

 and is much less intense than in the case of wines made from immature 

 grapes, where it makes a violent impression on the lips and the sides of 

 the mouth, which lasts sometimes for 100 to 110 seconds. 



Different bad tastes have different ways of showing themselves; some 

 are noticeable the moment the wine enters the mouth, while others are 

 not perceived till some seconds after the wine is swallowed. 



Some moldy tastes do not manifest themselves for 7 or 8 seconds after 

 the wine has left the mouth, but persist for 100 or 140 seconds. 



The "gout de ranee" is perceived in from 10 to 15 seconds, and lasts 

 for 50 or 60 seconds. The bitterness of some wines makes itself felt in 



4 or 5 seconds, and persists for as much as 280 seconds. 



In tasting, it should be kept in mind that certain qualities are liable 

 to variations, according to the condition and age of the wine. The deli- 

 cacy of a wine, for example, is almost totally hidden when the wine is 

 young; the more so the younger the wine. This is due to certain sub- 

 stances which are proper to new wines, but which, later, are deposited 

 and disappear from the composition of the wine. 



Aromas are more or less intense, according to their origin and to the 

 very variable circumstances under which they are formed. 



The sense of taste is the final judge, and from its sentence there is no 

 appeal. But how much careful consideration should be used before this 

 judgment is pronounced; what a multitude of sensations must be con- 

 sidered, on all of which this judgment must be based! 



The tongue, the cheeks, the gums, the anterior and posterior palates, 

 the larynx, the nasal cavities, and to a certain extent the stomach, all 

 contribute their separate sensations, which must all be taken into 

 account. Besides these, the taster has also the sensations received by 

 the eye and the nose. With all this varied testimony to consider, he 

 should reflect deeply before delivering his verdict. For this reason, the 

 taster, during the tasting and the few moments following, truly solemn 

 moments, should be completely undisturbed by noise or otherwise. 



A taster can sometimes conveniently express his verdict of quality by 

 means of numbers; usually those from 1 to 10 are used, and correspond 

 to the following expressions: 

 10 Perfect. 

 9 Almost perfect. 

 8 Quite good. 

 7 Relatively good. 

 6 Fair; sound, but not harmonious. 

 From 5 to indicate various defects, according to their gravity. 



