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Classification Of Wines


As a result, it is possible to allocate some classification of wines:


- harmonious wine considers a drink balanced on colour, a bouquet and taste which besides should correspond to its age and a grade. At what not one of its characteristics should not dominate, differently wine will be luscious, too tart, or too sour;


- live wine tasters name the drink which has kept brightness of colour, depth of aromas and freshness of taste;


- ordinary wine - without apparent defects, but also without bright advantages. So, fifty-fifty.


- the tired or tired wine - a direct opposite live, that is has lost a dress saturation, force of a bouquet and depth of taste.


- inharmonious wine - any of its characteristics: taste, colour or aroma - obviously does not correspond to the rests.


- bad wine - it what is made with infringements of technological process, or was incorrectly stored and as a result has deteriorated.


It is not necessary to drink this wine, if:


- Taste of the decayed fruit is felt - wine is made from poor-quality grapes;

- smack of vinegar is felt;

- wine has an unpleasant smell - for example, sick white wines smell as hydrogen sulphide;

- the paper or cardboard smell is felt is means that wine has not been filtered properly;

- it is not felt aroma and taste - wine was incorrectly stored, and, as a result of too long interaction with air, has lost the properties;

- the stopper left a neck a little and wine has filtered - wrong storage conditions, most likely at too heat, have led to that wine has deteriorated;

- taste of a stopper is sharply felt - this defect happens at 2 - 5 % of all bottles. The reason consists in disease of the stopper. And as to red wines this smell can be present because of long endurance at oak flanks, it quickly disappears after saturation of a drink by oxygen.



See also Tasting


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