435 



moniously blended, or whether there is excess or deficiency of either 

 one or two of them. 



This having been done, the wine is allowed, by slowly raising 

 the head, to pass to the posterior part of the mouth, and a little 

 inhalation of air is at the same time taken in. This may cause the 

 tyro to choke, by diverting some of the wine into the wind passage, 

 but he will soon get over this difficulty. By the time it reaches that 

 part of the mouth, the wine has been gently warmed and mixed 

 with air, it gives off savours different to those perceived in the 

 anterior part of the mouth. Here the strength or the weakness of 

 the wine in spirit or its vinosity will be noticed ; also any specially 

 pleasant or unpleasant characteristics of the wine as the earthy 

 taste, bitterness, mawkish, mouldy, woody, or corky tastes. The 

 tester, having satisfied himself as to the presence or absence of these 

 tastes, may, if he chooses to further carry on the degustation, then 

 let a few drops of wine pass down his throat, when he will detect 

 the si've, which is distinct from the "flavour" in this much that it 

 is affected by both the taste and the sense of smell, in passing down 

 the base of the tongue and the posterior part of the palate, and in 

 coming into contact with the mucous membrane that lines the 

 pharynx, a distinct ethereal savour ascends to the palate as well as 

 to the internal nasal ducts. This sensation, according to the wine, 

 is more or less short and evanescent. 



Besides these sensorial impressions made by the wine on the 

 organ of light, smell, and taste, there is a physiological one as well, 

 quite independent of these, and which affect the digestive organs, 

 the locoinotory muscles, the heart and the head, and we often hear 

 the uninitiated declare that they know little or nothing about wine, 

 but they can tell next morning whether it is good or not. The 

 sensation is too well known to be described in these notes, but 

 nevertheless the physiological after effect is certainly of value in 

 discriminating between good and bad wine. 



The wine taster can't afford to indulge in luxuries of all sorts 

 before proceeding to taste wine. The best time to pass judgment 

 on wine is in the cool of the morning, when the body has been 

 freshened up by the night's rest. Salt meat, pickles and condiments 

 should be very sparingly used by wine tasters, and they should 

 above all things refrain from indulging in strong spirituous liquors. 

 Some pretend they can taste better just after smoking, but the 

 experience of most tasters is that tobacco just before sampling wine 

 almost absolutely 'destroys the senses of the smell and the taste. 



A taster can't do more than a limited number of samplings 

 in the forenoon's work, and whenever his palate is clogged, a dry, 

 small piece of unsweetened biscuit and mild cheese are good to clear 

 the palate. Sometimes an olive, when not cured in strong brine, 

 may be chewed and rejected, but a mouthful of cool, clear water 

 is above all things the best for cleansing the mouth should the 

 palate become clogged during tasting. 



