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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 locomotary 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 never- 
theless the physiological after effects is certainly of value in discrim- 
inating 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 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 
impairs the senses of smell and 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. 
Some TecHnicaL TERMS IN WINE-TASTING. 
There exists amongst wine-growers, merchants, tasters, and 
connoisseurs, like in every art and science, a language of their own, 
which serves to express the qualities or the defects of wines, and 
which is composed of terms somewhat technical, some of which will 
be better understood when explained. 
QUALITIES AND DEFECTS WHICH AFFECT THE SIGHT. 
First, says Profesor G. Grazzi-Soncini, notice the Foam which 
forms on the surface of the glass, small beads which burst more or 
less rapidly. 
Foam.—An agglomeration of gaseous bubbles which float 
and move about on the surface of freshly poured-out 
wine, and adheres in a ring round the edge of the glass 
or floats in patches in the centre of the glass, 
