Introduction to gustatory-olfactory tasting
The olfactory-gustatory examination of wine is a rather complex process that takes into account a greater number of parameters than visual and olfactory tasting. It also verifies the predictions made previously.
First, the tasting must rule out diseases and anomalies that the visual and olfactory examination should have already anticipated. If the wine is in good condition, the next step is to analyze the flavor, tactile, and retronasal sensations.
Flavor Sensations
Sweetness : It depends on the residual sugar (i.e. the sugars not transformed into alcohol by the yeasts) and also on alcohols and polyalcohols (produced by fermentation) which enhance the sensation of sweetness in the mouth, an important element when paired with desserts and pastries.
Acidity : Depends on the acids present in the wine, which determine salivation and “freshness of taste”, an essential element when pairing with vegetarian dishes.
Sapidity : It derives from "minerality", or from the saline substances that cause salivation, also a decisive element in gastronomic pairing.
Bitterness : Determined by tannins, phenols and polyphenols.
Umami : Definition of Japanese origin to describe the taste sensation generated by sodium glutamate.
Tactile Sensations
Pseudoheat : A specific effect of ethyl alcohol that generates a sensation of heat in the mouth.
Softness : Pleasant, velvety, enveloping, creamy, buttery sensation, enriched with ethyl alcohol and residual sugars, an important element for balancing spicy or even hot dishes.
Astringency : A sensation of dryness and roughness throughout the mouth generated by tannins.
Pungency : A tingling sensation on the tongue caused by the carbon dioxide present in sparkling wines.
Gustatory Consistency : The so-called gustatory fullness, the structure, the body of the wine, typical of great reds but also of evolved white wines.
Thermal Effect : Sweetness, warmth, and smoothness are more noticeable at higher temperatures; saltiness and astringency at lower temperatures. Acidity, on the other hand, is not affected by temperature.
Retronasal Sensations
Mouthfeel aromas that determine the wine's persistence after swallowing. A wine's "length" is one of the characteristics used to distinguish and evaluate great wines.
The Phases of the Taste-Olfactory Examination
- First taste to warm the mouth.
- Second taste.
- Inhale through your teeth, bringing the wine to the front of your mouth.
- Move the wine in the mouth with the tongue.
- Swallow and exhale through the nose.
- Chew with an empty mouth to evaluate the so-called "PAI" or intense aromatic perception.
Taste-Olfactory Examination
Sugars : Glucose and fructose. If the sugars are not completely converted into alcohol, the wine is more or less sweet.
How to evaluate a wine based on its residual sugar content?
- Dry: No sweetness.
- Light Sweet: Light sweetness.
- Medium Sweet: Sensation of sweetness between 30-50 g/l.
- Sweet: Sensation of marked sweetness.
- Cloying: Sweetness too strong and predominant.
Alcohols : A fundamental element of wine.
How to evaluate a wine based on its alcohol content?
- Light: Very delicate pseudo-caloric sensation.
- Not very hot: Delicate pseudo-caloric sensation.
- Quite warm: Clear and pleasant pseudo-caloric sensation.
- Hot: Strong pseudo-caloric sensation.
- Alcoholic: Predominant pseudo-caloric sensation.
Polyols : They are formed during alcoholic fermentation.
How to evaluate a wine based on its polyalcohols?
- Edgy: No soft feel.
- Not very soft: Poor feeling of softness.
- Soft enough: Discreet and pleasant feeling of softness.
- Soft: Decisive softness and velvety feel.
- Pasty: Predominant softness.
Acids : They determine the greater or lesser acidity of the wine, the so-called "gustatory freshness".
How to evaluate a wine based on its acidity?
- Dish: Wine lacking in freshness of taste.
- Not very fresh: Delicate sensation of acidity.
- Quite fresh: Pleasant sensation of freshness.
- Fresh: Strong sensation of acidity.
- Acidulous: Normally unacceptable.
Tannins : They generate astringency and contribute to the structure of the wine.
How to evaluate a wine based on its tannins?
- Soft: Flaccid taste.
- Slightly tannic: Light tannic sensation.
- Quite tannic: Pleasant tannic sensation.
- Tannic: Clear sensation of dryness.
- Astringent: Unpleasant and predominant sensation of dryness.
Mineral Substances : They determine the flavor of the wine.
How to evaluate a wine based on its minerality?
- Scipito: No mineral sensation.
- Not very salty: Delicate mineral sensation.
- Quite savoury: Discrete mineral sensation.
- Savory: Clear and pleasant mineral sensation.
- Salty: Predominant mineral sensation.
Structure : It is the body of the wine that determines the so-called "fullness of taste".
How to evaluate a wine based on its body?
- Thin: Insufficient structure.
- Weak: Moderate structure.
- Full Body: Good structure.
- Robust: Large structure.
- Heavy: Excessive and unpleasant structure.
Balance : Appropriate balance between hardness and softness.
How to evaluate a wine based on its balance?
- Poorly balanced: Unpleasant prevalence of hardness or softness.
- Fairly balanced: A fair prevalence of hardness or softness.
- Balanced: Pleasant and adequate proportion.
Intensity : Measures the impact of flavor sensations (sweetness, acidity, saltiness, bitterness, umami).
How to evaluate a wine based on its gustatory-olfactory intensity?
- Poor: Poor flavor sensations.
- Not very intense: Delicate flavour sensations.
- Moderately intense: Discrete flavour sensations.
- Intense: Distinct flavour sensations.
- Very intense: Deep flavour sensations.
Persistence : It is the set of sensations that remain in the mouth after swallowing.
How to evaluate a wine based on its persistence?
- Short: Persistence less than 3 seconds.
- Not very persistent: Persistence of 3-5 seconds.
- Fairly persistent: Lasts for 5-8 seconds.
- Persistent: Persistence of 8-12 seconds.
- Very persistent: Greater than 12 seconds.
Quality : Final summary of the judgment on the taste of a wine.
How to evaluate a wine based on its quality?
- Common: Wine devoid of any merit.
- Not very fine: Mediocre taste and smell quality.
- Fairly fine: Averagely pleasant taste and smell.
- Fine: Good or excellent taste-olfactory quality.
- Excellent: Very high taste and smell quality.
Evolutionary Status: Every wine should be enjoyed when it expresses its best qualities. The evolutionary stage represents the quality of the wine as a function of its evolution.
How to evaluate a wine based on its state of evolution?
- Immature: Prevalence of hardness.
- Young: Predominance of hardness.
- Ready: Good balance between hardness and softness.
- Mature: Optimal balance.
- Old: Obvious subsidence.
Harmony : This is the synthesis judgment that takes into account all the perceived sensations. It is evaluated through the coherence between the characteristics emerging during the three tasting phases.
How to evaluate the harmony of a wine?
- Not very harmonious: Discrepancies between the characteristics.
- Fairly harmonious: Slight discrepancy.
- Harmonious: Full coherence between the characteristics.
Conclusion
The olfactory and taste analysis of vegan wine is not only a sensory journey, but also an exploration of ethical and sustainable values. Vegan wines offer a unique experience that combines rich flavors with a commitment to environmental protection, human health, and animal welfare.
Through a careful evaluation of flavor, texture, and retronasal sensations, tasters can appreciate not only the quality and balance of the wine, but also consider the positive impact these conscious choices have on our planet.
Vegan wine tasting thus becomes an opportunity to celebrate a winemaking culture that embraces innovation and responsibility, offering a toast to a more sustainable and respectful future for all.
Where to buy the best vegan and sustainable wines?
Find the best selection of Italian, organic and vegan wines on InVinoVegan.com , the first online sales site dedicated to ethical and sustainable wines. The benefits of purchasing from InVinoVegan are:
- Free Shipping: For orders over €99 (Italy only)
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- Donations: 4% of every purchase donated to causes chosen by customers
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