The moment of wine tasting

After choosing the wine, it’s time to taste it and at this stage we have to evaluate the color, the scent and the taste of the wine.

As soon as it is opened, the wine under normal conditions must go down without resistance, it must also be transparent and limpid, since if it has nebulosity or floating particles it is likely to be deteriorated. Obviously this often happens if an already opened bottle is not kept in optimal conditions. Using our eno-dispender Wineplease the wine keeps intact all its characteristics well after opening.

The second part involves the use of smell. We smell the wine, first from a standstill, to incorporate the first hints. If the wine has a bad, pungent smell, tastes like cooked, burned or corked, it is better to avoid. If the first hints are pleasant, we can rotate the glass gently to bring out the less volatile aromas: the more structured and aged wines will have a bouquet of wood and spices, while the young wines will give off hints of flowers and fruits.

Finally, it’s time to taste the flavor through a small sip. The wine must remain in our mouth for a few seconds: through the tongue and palate we will appreciate the acidity, opening the lips slightly we will catch the tannins (a feeling of dryness and roughness due to the presence of tannins) and, in some cases, the final we will notice a note of bitterness.

Obviously, for any restaurant that makes tasting its strong point, it will be absolutely a leap in quality to rely on the technology of wine dispensers to maintain the organoleptic characteristics of each bottle.