Tasting a Saint-Emilion wine: the taste in the mouth

Tasting a Saint-Emilion wine: the taste in the mouth

After sight and nose of the wine, the final step is to fully enjoy the taste in the mouth.

This phase is rich in information about the greatness of a wine. As for the nose, three steps are required to understand the body of a Saint-Emilion wine.

Tasting a Saint-Emilion wine properly: the attack

The first step is the attack. This is the first contact with the wine in the mouth. To begin, you must take a small amount and suck a little air so that the wine's aromas are released. With this first sensation, you can determine if it is a fine and elegant, powerful, light, strong or acidic attack. Every tasting is based on the basic tastes: sweet, salty, sour and bitter. The sweet sensation - on the tip of the tongue - is accentuated by alcohol. The acidity is felt on the sides of the tongue. Finally, bitterness related to tannins, is noticeable on the back of the tongue. A good wine must be balanced. Between alcohol, acidity and tannins, nothing should dominate.

Second step: the evolution in the mouth

The analysis of the attack is used to find the balance of a wine, and the mid-palate can examine its structure and consistency. Your wine evolves on tannins with very tight textures? Does it head towards light and very fluid nectar in the mouth? Depending on the sensations felt, we can say a wine is structured, round, silky, fine or lighter. During the evolution of the wine in the mouth, you can also perceive, with precision, the acidity and astringency. The astringency is what causes the dryness sensation and it decreases with the ripening of tannins.

The finale, a story of caudalie

After the attack and evolution, the last step is the finale, that is to say the ultimate perceived sensation. When a wine has a very good persistence in the mouth, a very good finish, it is the sign of a great wine. The aromatic persistence is measured in caudalie. A caudalie is a unit of measurement equivalent to one second. You can start counting from the time the wine is swallowed or spat out as part of a tasting. If you reach a score between 10 and 14 caudalies, you have a great wine.

Dernière mise à jour le : 08/12/2015