Click For Photo: https://3c1703fe8d.site.internapcdn.net/newman/gfx/news/2019/onceinthemou.jpg
Spitting is frowned upon in polite society—unless of course the spitter is engaged in tasting wines.
"It's by spitting out the wine that you will be even more distinguished in society," pleads Pierre-Jules Peyrat, a Paris sommelier.
Forth - Rapt - Crowd - Wine-tasting - Capital
Holding forth before a rapt crowd at a wine-tasting in the French capital, Peyrat begins by sticking his expert nose into a glass of chilled rose: it is important to get a good whiff before tasting the wine.
Once in the mouth, the wine is swirled around—or chewed—for a few seconds. The taster may then make a "duck face" to allow a bit of air in to detect further characteristics, a step called "grumage".
Mouthful - Liquid - Burst - Spittoon
Next, the mouthful of liquid is spewed back out in an unapologetic burst into a spittoon.
For professionals—winegrowers, oenologists, sommeliers, wine merchants—tasting wine means assessing its appearance, or robe, its interaction with air, its aromas and finally its taste, as well as its "structure" in the mouth.
Step - Wine - Quality - Salty - Acid
The first step is to identify the wine's basic quality: is it bitter, sweet, salty, acid or umami—that elusive taste between acid and sweet that is prized in Asia?
The appraisal then turns to the tactile sensation the vintage creates: coarse, astringent, effervescent?
Wine - Tasting
Spitting the wine out is intrinsic to a tasting.
"People think swallowing the wine will give you more aromas, but that's false," said Olivier Thienot, who founded the Ecole du Vin de France in 2003.
Aromas - Spitting - Christophe - Marchais - Oenologist
"The aromas often come after the spitting," agrees Christophe Marchais, an oenologist from western France near the city of Nantes, acknowledging that the act may seem "a...
Wake Up To Breaking News!