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<img data-src="https://images.prismic.io/lesgrappes-mag/23de4331-51e5-49a8-9f70-4158903f4685_unnamed+%2813%29.jpg?auto=compress,format&rect=8,0,497,341&w=124&h=85" data-srcset="https://images.prismic.io/lesgrappes-mag/23de4331-51e5-49a8-9f70-4158903f4685_unnamed+%2813%29.jpg?auto=compress,format&rect=0,25,512,291&w=510&h=290 510w,https://images.prismic.io/lesgrappes-mag/23de4331-51e5-49a8-9f70-4158903f4685_unnamed+%2813%29.jpg?auto=compress,format&rect=0,30,512,281&w=730&h=400 730w,https://images.prismic.io/lesgrappes-mag/23de4331-51e5-49a8-9f70-4158903f4685_unnamed+%2813%29.jpg?auto=compress,format&rect=8,0,497,341&w=124&h=85 124w" alt="Oenologie - Comment déguster le vin comme un pro ? - Les Grappes" class="grp-image__header lazyload" loading="lazy" data-sizes="100vw" /><noscript><img src="https://images.prismic.io/lesgrappes-mag/23de4331-51e5-49a8-9f70-4158903f4685_unnamed+%2813%29.jpg?auto=compress,format&rect=8,0,497,341&w=124&h=85" alt="Oenologie - Comment déguster le vin comme un pro ? - Les Grappes" ></noscript> <h1 class="text-uppercase font-weight-bold pt-4">How to taste wine like a pro?</h1>
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<p><em>In this easy-to-read article, we'll take you through the basics of the tasting technique used by professionals, using our different senses in three stages: sight, smell and taste.</em></p><h2><strong>Step 1 - The eye: tasting means looking at your glass of wine</strong></h2><p>A revelation: tasting wine is more than just tasting it! The color and appearance of the wine already give an indication of the nature and quality of the wine you're about to taste. </p><p>Observe the wine with a white background to faithfully reproduce its color. Tilt your glass slightly (hence the importance of not filling it to the brim), with your arm stretched out horizontally, and take the time to observe the wine's "dress".</p><p><em>"It's nice to look at the wine, but what am I supposed to deduce from it?"</em></p><p>Color in itself is not an indication of wine quality. While the richness of a dark color in a red wine can be impressive, it doesn't necessarily make it taste any better. On the other hand, <strong>the intensity of the color</strong>, the brilliance of the disk (i.e., the ease with which the wine's surface reflects light) and the intensity of the tannins are all indicators of the wine's quality.light) and limpidity (whether the wine is crystalline/transparent or, on the contrary, muddy and opaque) are indicators of the wine's good sanitary quality.</p><p>Another characteristic of wine that can be detected by visual examination is its <strong>"viscosity".</strong> Viscosity can be observed by rotating the wine in the glass to enlarge the disc formed on the surface. As it rotates, the wine will either be fluid or, conversely, thick and oily. And the thicker the wine's texture, the more alcohol and sugar (or assimilated sugar) it contains. In reality, unless you're looking for a particularly alcoholic wine, viscosity doesn't allow you to deduce a wine's level of quality.</p><h2><strong>Step 2 - The nose: dip your nose in and remember</strong></h2><p>Smelling a wine is a preview of the wine's flavor, not only the current flavor but also the future flavor of the wine. Once you're used to deconstructing the wine's nose, you'll find that this olfactory dimension becomes increasingly important.</p><p>Smell the wine without moving it, that's the first nose.<em><strong><a href="https://www.lesgrappes.com/magazine/le-vin-pour-les-nuls/pourquoi-faut-il-laisser-un-vin-souvrir">Is the wine closed</a></strong></em>(you can't smell anything), discreet or open? If it's closed, you can decant it to open it up. </p><p>Then rotate the wine and smell it - this is the second nose. Close your eyes. What do you feel?</p><p><em>"What if I can't recognize the wine's aromas?"</em></p><p>Like Proust's madeleine, scents evoke memories buried deep down - let the aromas transport you. Don't be afraid of the associations these aromas provoke, even the most unusual ones. Each aroma speaks differently to each of us. Where some will perceive almond, others will think of their childhood elementary school glue. But who cares? </p><p>The important thing is to <strong>put words to sensations</strong> so that you can describe the wine, explain why you like it (or not) and remember it in a more precise way than "Ah, that was good wine yesterday! With practice and experience, you'll be able to recognize and categorize aromas, and then even more accurately name the precise aroma.</p><p>A great wine often has <strong>a complex, racy nose,</strong> i.e. you'll find lots of different aromas (or families of aromas), but the aromas will still be very precise.</p><h2><strong>Step 3 - Mouth: are the different dimensions of my wine well balanced?</strong></h2><p>A word about spitting out: as you know, professionals who taste many wines in a row spit them out to keep their palates and minds clear. If you're new to wine tasting, you may find it difficult to perceive the wine if you spit it out; at the very least, you'll probably feel that you're not getting the full benefit of the wine's palette and length on the palate. This is perfectly normal. Learning to taste wine doesn't happen overnight, and learning to spit it out is part of the learning process. Start by swallowing a few gulps and spitting out others, then, as you go along, you'll be able to spit out more and more.</p><p>There are a few differences between tasting a wine and simply drinking it as part of a meal. When you taste a wine, you're almost going to "rape" it: for the nose, you've given it a good whirl, now soak your mouth in the wine (like a mouthwash) and don't hesitate to practice retro-olfaction. </p><p><strong>Retro-olfaction</strong> is a complicated word for something very simple. In fact, your mouth, i.e. your tongue, can only perceive the 5 flavors (acid, bitter, sweet, salty and umami) but not the aromas of strawberry or toast, for example! All aromas are perceived by your "nose" (more precisely, your olfactory bulb). The principle of retro-olfaction is therefore very simple: it consists of "bringing up" the aromas of the wine to your olfactory bulb. To do this, use the upward flow of air as you exhale, propelling the air that has been in contact with the tasted product backwards through your cheeks and jaw.</p><p><em>But what are we looking for once the wine is in the mouth?</em></p><h3><strong>Wine balance</strong></h3><p><strong>For a white wine</strong>, there are two dimensions to balance: <strong>acidity</strong> and <strong>fatness</strong>. Everyone is more or less used to acidity, and knows how to perceive it: it makes you salivate, and can be felt on the sides of the tongue. Fatness, on the other hand, is not an easy concept to grasp. It can be defined as a certain softness, a pleasant, suave sensation of roundness and unctuosity (without going into detail, unctuosity is largely due to alcohol and glycerol).</p><p><strong>For a red wine</strong>, a third dimension is added to acidity and fatness: <strong>tannins</strong>. Tannins have no "taste", but they can be felt both when the wine is in your mouth, like a powder in the middle of your tongue, and after swallowing, they give you the impression that you've swallowed the wine.After swallowing, they give the impression of "dryness", as if your tongue had been dried.</p><p>Appreciating a wine's balance is simply a matter of judging<strong> how well these different dimensions fit together</strong>. If, for example, a white wine is low in acidity with a lot of fat, we'll say it's heavy, which is neither balanced nor positive.</p><p>Of course, tasting is a personal exercise with an important subjective dimension, and everyone will rate the different dimensions of acidity, fat and tannin differently. However, when it comes to judging a wine's harmony (or its possible technical faults), the exercise is actually quite objective.</p><h3><strong>Wine aromas</strong></h3><p>Use the famous retro-olfaction to perceive the wine's various aromas. Are they precise? Pleasant? Powerful?</p><h3><strong>Length on the palate</strong></h3><p>Length in the mouth is defined as the intensity of aromatic and tactile persistence that a wine leaves on the palate after swallowing. As you'd expect, the longer a wine is on the palate, the better it is in general.</p><p></p><p>Now you know (almost) everything there is to know about tasting like a professional! And don't forget, it's by going tasting in the vineyards directly with the winemakers thanks to<em><strong><a href="https://www.lesgrappes.com/oenotourisme">Les Grappes Oenotourisme</a></strong></em>that you discover all the facets of wine!</p> </section>
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Les Grappes est un site d'achat de vins en ligne en direct des vignerons récoltants pour les professionnels et les particuliers. Les Grappes est un circuit court de vins de vignerons. Des vignerons récoltants vendent en direct le vin qu’ils font avec leur cœur, leurs raisins et leurs mains. Les Grappes est un fournisseur vin pour les professionnels. Grossiste vin et <a href="https://www.lesgrappes.com/en/p/vin-professionnel/grossiste-champagne">champagne</a>, Les Grappes s'adresse aux <a href="https://www.lesgrappes.com/en/p/vin-professionnel/acheteur-distributeur">acheteurs distributeurs</a>, aux <a href="https://www.lesgrappes.com/en/p/vin-professionnel/epicerie-commerce">commerçants</a>, <a href="https://www.lesgrappes.com/en/p/vin-professionnel/restaurant-bar-hotel">restaurants</a>, hôtels, caves à vins. L'achat de vins en ligne pour les professionnels n'a jamais été aussi simple : facturation unique, prix domaine, commande autonome et gestion logistique. Des passionnés du vins vous accompagnent aussi à choisir les meilleurs vins selon votre budget, votre carte ou votre rayon vin.
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Vous cherchez à importer du vin français de vignerons récoltants ? c’est possible, Les Grappes propose un service <a href="https://www.lesgrappes.com/en/vin-professionnel/international-export">Export</a>. Les Grappes accompagne les professionnels dans leur sourcing vin en prenant compte de leurs problématiques d’import : logistique & dédouanement grâce à une facturation unique et une gestion 100% centralisée. Quelque soit votre pays : <a href="https://www.lesgrappes.com/en/vin-professionnel/import-export-vin-francais/belgique">importez du vin en Belgique</a>, <a href="https://www.lesgrappes.com/en/vin-professionnel/import-export-vin-francais/dom-tom">importez du vin dans les DOM TOM</a> ou <a href="https://www.lesgrappes.com/en/vin-professionnel/import-export-vin-francais/italie">importez du vin en Italie</a>.
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Blog : <a href="https://www.lesgrappes.com/en/magazine/professionnel/conseil-restaurateur/comment-fixer-les-prix-de-sa-carte-des-vins">Comment fixer les prix de sa carte des vins ?</a>, <a href="https://www.lesgrappes.com/en/magazine/professionnel/conseil-restaurateur/la-reglementation-du-vin-au-verre">Quelle réglementation du vin au verre ?</a>, <a href="https://www.lesgrappes.com/en/magazine/professionnel/conseil-restaurateur/ouvrir-un-bar-a-vin">Ouvrir un bar à vin</a>, <a href="https://www.lesgrappes.com/en/magazine/professionnel/conseil-restaurateur/comment-etablir-une-carte-de-vins-de-restaurant">Comment faire une carte des vins de restaurant ?</a>, <a href="https://www.lesgrappes.com/en/magazine/professionnel/conseil-restaurateur/nos-astuces-pour-conserver-une-bouteille-de-vin-ouverte">Nos astuces pour conserver une bouteille de vin ouverte</a>, <a href="https://www.lesgrappes.com/en/magazine/professionnel/conseil-restaurateur/quelles-licences-faut-il-pour-vendre-de-lalcool">Quelle licence pour vendre de l'alcool ?</a>, <a href="https://www.lesgrappes.com/en/magazine/professionnel/conseil-restaurateur/ouverture-dun-restaurant-comment-etablir-son-business-plan">Ouverture d'un restaurant : comment établir son business plan ?</a>, <a href="https://www.lesgrappes.com/en/magazine/professionnel/conseil-restaurateur/10-erreurs-a-ne-pas-faire-sur-sa-carte-des-vins">10 erreurs à ne pas faire sur sa carte des vins ?</a>
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