Tasting wine or Wine tasting? That´s the same really, although the former may and better accepted might be the first one by all those who have been attracted by a bottle of wine, them who felt the pleasure of tasting a good wine and want to make the experience repeated, without ever becoming technical or critical with the famous drink.
The term Wine tasting is usually associated with an expert taste of wine, but must not necessarily be taken that way.
Hugh Johnson, an expert in the world of wine, said in one of his books:
“A lot of good quality wine, even a great wine gets wasted. It flows on through throats and tongs unsynchronized with it, unreceptive to what it can offer you. Minded People or submerged in a conversation that might have just drunk a strong alcoholic beverage has stiff the sense of taste, or have swallowed a salad with vinegar that has been imposed on it, who has a cold, or simply not know where lies the difference between an ordinary wine and great wine. Nothing than a winemaker can do disclaims the need of a sensitive or interested drinker. “
Tasting is the ability to transform a common and ordinary act, in a more reflective one, with more detail on what is being done. When tasting a wine you are trying to figure out its secrets, get in a sip as much information about the product that we can. Experts call them organoleptic characteristics, between us; they refer to aroma, color and hidden flavors of wine.
When you visit a winery it is possible to be invited to the tasting room, and it may call your attention its poor decoration, the lack of items or elements capable of distracting the attention, this is so for one simple reason: all senses should be doomed to wine tasting. Even professional tasters generally winemakers, should concentrate the maximum and for them is best if these rooms have sober furniture and decoration.
According to the experts in the tasting or wine tasting there are various factors: the stimulus, sensation and perception. The first of course is the wine to taste itself, the sensation is a subjective phenomenon, dependent on the stimulation of the senses and finally we have perception that is what interprets the sensations.
Just this last factor, the perception is what requires to be learned, to achieve an independence from past experiences and be objective. It is important to have in mind that the classification of a wine as “good” depends on personal assessments, but when it comes to dry wine or astringent, it is an objective adjective referred to concepts that can be shared.