..."colui che domina gli odors, dominates the hearts of men " ... after visual observation, we take some characters with the nose of the wine, perfumes but also possible errors, in order to form - or confirm - an idea about the additional its quality and its "classic", that his membership of a particular type. The smell of the grapes originate from, from wine-making, and the way in which the wine is matured and been refined.
Smell, between 'way, is 10 thousand times more receptive to the taste, but people today do not train properly because they have less need for a time, today we live in a predominantly "visual", not least because of mass media.
The characters of the wine to "measure" when the stimulus meets and crosses the threshold of perception threshold varies from individual to individual, are intensity (more or less intense impact on human mucous membranes), the complexity (mix of different smells that we feel, fragrance kit that wine gives off), the quality (cleaning of the whole, no obvious defects, extraneous odors, finesse, elegance), harmony of scents (such as acidity, which carries a pleasant sensation of freshness).
Smell, between 'way, is 10 thousand times more receptive to the taste, but people today do not train properly because they have less need for a time, today we live in a predominantly "visual", not least because of mass media.
The characters of the wine to "measure" when the stimulus meets and crosses the threshold of perception threshold varies from individual to individual, are intensity (more or less intense impact on human mucous membranes), the complexity (mix of different smells that we feel, fragrance kit that wine gives off), the quality (cleaning of the whole, no obvious defects, extraneous odors, finesse, elegance), harmony of scents (such as acidity, which carries a pleasant sensation of freshness).
The persistence of the perfume is essential for pairing with food, so one does not take precedence over others.
both nostrils are used (directly) that convey smells to the nasal cavity, oral cavity and pharynx (indirectly) in order to obtain what is said to match the nose and palate.
Consider also that the more a wine has high alcohol content, the lower the intensity of fragrant aromas. For
disporsi best, it is necessary - at an optimal temperature of 18 ° - with intense smell but not too close, one nostril at a time, because otherwise you get used to the smell and "off". We will use to "tell" el'accaduto wine, a descriptors taken from the world of plants (fresh and dried flowers, fresh or dried fruit or jam, herbs, spices ...), animal and mineral. As descriptors
animals and minerals, or ethereal, we will refer in the first case notes of leather, leather, game, manure, sweat (bad sign of fermentation, lack of hygiene ...) ... In the second
with hints of flint, tar (tar), wax, iodine, nail polish, paint ...
both nostrils are used (directly) that convey smells to the nasal cavity, oral cavity and pharynx (indirectly) in order to obtain what is said to match the nose and palate.
Consider also that the more a wine has high alcohol content, the lower the intensity of fragrant aromas. For
disporsi best, it is necessary - at an optimal temperature of 18 ° - with intense smell but not too close, one nostril at a time, because otherwise you get used to the smell and "off". We will use to "tell" el'accaduto wine, a descriptors taken from the world of plants (fresh and dried flowers, fresh or dried fruit or jam, herbs, spices ...), animal and mineral. As descriptors
animals and minerals, or ethereal, we will refer in the first case notes of leather, leather, game, manure, sweat (bad sign of fermentation, lack of hygiene ...) ... In the second
with hints of flint, tar (tar), wax, iodine, nail polish, paint ...
Umberto Curti, Ligucibario & Liguricettario
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