470 
Then comes the crucial part of the examination—that of tasting 
proper. 
As expressed by Dr. Guyot, epicure and high authority on wine 
as well, the mouth, which is the seat of tasting, is capable of detect- 
ing impressions of complex kinds. In this it is assisted by the 
tongue, the gums, the palate and the inner part of the cheeks; the 
flavours, moreover, detected by the tip are of a different nature from 
those which affect the base of the tongue. In order 
to differentiate between these different savours, the 
taster takes into his-mouth a sip of the wine, and 
keeps it for a moment in the anterior part of his 
mouth, where the sense of taste receives its first im- 
pression. Then, with the tip of the tongue, he spreads 
the wine out into a sort of film against the roof of 
the anterior part of the palate, subdivides and breaks 
it up, as it were, in order to increase the surface of 
contact with the delicate nervous expansion that lines 
the membrane of that part of the mouth. There 
sweet, saltish, acid and astringent impressions are re- 
ceived, and he percieves whether the wine is dry or 
sweet, acid and tart to exeess or satisfaction, too 
stvptie or poor in tannin. The sensation registered in 
that part of the mouth also indicates whether these 
three elements are harmoniously 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 
Velinche, 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 
taster, 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 séve, 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 
