To taste a wine of Saint-Emilion well, you need a good sense of smell!
Smell is THE most important sense to appreciate the subtleties of Saint-Emilion wine.
The great tasters are also very attentive to this step which is follows visual observation. Here are our tips to understand the "nose" of Saint-Emilion, Saint-Emilion Grand Cru, Lussac Saint-Emilion and Puisseguin Saint-Emilion appellations wines.
Tasting: the first nose
To enjoy a Saint Emilion wine at a fair measure, you need to respect the three phases in the discovery of the nose of the wine. The taster must first dwell on the first nose. For this, you must pour the wine into a glass and smell it without stirring. Do not hesitate to take deep breathes. The aromas of the more volatile wine will express themselves. The first nose is also the time when we perceive any defects, like the smell of a corked wine.
Oxygenation and second nose
After smelling the wine without stirring, you swirl the glass in a rotational movement for a few seconds. This circular motion allows the wine to oxygenate. The aeration of the wine leads to the release of new aromas. To carry out this process, it is advisable to proceed in sequence. Stir the wine, stop the action and smell, and try again. You can analyze more and more the different flavors that will not fail to appear.
The third nose, a few minutes of patience
The nose of a wine is a process of gradual discovery. The third nose does not appear immediately. It begins to appear after four or five minutes of oxygenation. The wine takes its full extent, it expresses its aromatic complexity. In this third nose, mix the flavors of the first and second nose. You can train yourself to distinguish the primary aromas (related to the grape variety), secondary aromas (born out of winemaking) and tertiary aromas (developed during aging).