Degustation , is wine tasting for revealing its organoleptic features . In general, the word organoleptic, means evaluation of product quality, considering it’s specific characteristics such as color, aroma, taste, which can be identified by means of the human senses.
Organoleptic components appear while grape processing and wine maturation. Wine is evaluated due to these components and aromatic taste.
While wine tasting ,transparency, color, aroma ,bouquet, type and structure are assessed.
Young wine is significant with it’s aroma or flavor. Mature wine is measured by its bouquet.
There are some regulations while wine tasting and assessing organoleptic features.
First of all, the importance is given to the glass , which must be made of transparent glass and have a truncated cone shape.
Equal attention is given to the temperature of the wine. All Wine has its own temperature, while revealing great taste.
White wine should be cooled . Excessive cooling, prevents to feel it’s taste and flavor. Optimum temperature for cooling is considered to be is 10-12 degrees.
As a rule , red wine is cooled up to 16-18 degrees. Excessive cooling makes it to lose aroma and taste. Sense of taste is provided by approximately 80% of olfactory receptors. Tongue can feel bitterness, sweetness, acidity and dryness .
Sweetness of wine depends on sugar level in grape. There are many varieties of wine, which differ in sweetness level . For example, so called dry wine sugar content is 4 grams per liter, 25 grams per liter of semi-dry, sweet wine - 45 grams (or more) per liter.
During wine grape processing, sugar consistence experiences fermentation ,resulting of alcohol production Content of alcohol in wine is determined by the severity and body. Taste of alcoholic wine is heavier than less alcoholic. Excessive alcohol causes the unpleasant burning sensations, especially while swallowed.
Tannins are natural substances which appear in grape seeds and grape skin., Especially red wine, is distinguished by its high content of tannins, leaving a sticky feeling in the mouth.
Wine production in Georgia, traditionally, is connected to clay: qvevri , jug, tile. This, gives wine extra energy, which in turn, has a positive effect on human health.
If you want to taste the pure wine, taste it with a clay bowl.