Also called phase in the mouth, is the most

important and complex sense as well as

analyzing the balance of flavors, also

appreciate the tactile sensations and indirect

mouth or retronasal aromas.

 

The tasting is always done in the same way:

 

First, it is introduced a sip into the mouth, around five and ten milliliters of wine.

Once it is inside the mouth, you have to put air into the mouth and extends the wine on it. You have to pay attention to the different areas of the tongue where the flavors begin to unfold while you are doing that process.

The flavors are not perceived at the same time. First, sweet flavour appear, then salty, acid and last but not least, the bitter. Persistence is done in reverse order.

 

Parallel to this process, we will perceive the retronasal or indirectly aromas.

 

You only have to sip a small amount of air through the mouth and make wine bubbling through by successive aspirations. This will allow us to perceive the aromas, but more exalted, because of the higher temperature conditions, the greater evaporation surface, etc.

 

In the mouth, one of the most easy to identify tactile sensations, is named astringency.