The examination and evaluation of wine alert and stimulate all of our senses. How to taste wine combining vision, the way wines look in the glass, related to color, transparency, Smell, aroma released in a glass; taste, mouth sensation; And the shades of the body or weight on our ceiling, which brings us to finish, is more understood as aftertaste; All join together to conclude the complexity of the wine, character, and overall quality of the wine.
When we talk about the taste of the wine we mean sweet (grape sugar), acid (acidity), salt, bitter (tannin, or astringency that causes dry mouthfuls), and umami. Umami is a Japanese word that means "savory" – it applies to "favors" sensations and is one of the five basic tastes felt by the tongue in the way we taste wine. You can consider the SommWine wine tasting institute if you want to become a sommeilier.
Perception of spices, cherries, and red raisins are actually our sense of smell. The taste and smell are often confused. The swallowing process helps retro-nose smell by bringing residual vapor in the mouth – Retro-nose – to the center of the smell because of the mouth connection to the nose through the retro-nose path.
The best objective judgment of wine is a comparison conducted between several wines, referred to as tasting "flights". Wine may be deliberately chosen for their vintage, which is known as horizontal tasting, or some vintages of certain wines called vertical tasting.
To further support non-biased analysis, bottles can be disguised in tasting "blind", to override prejudice about vintage, geographical origin, wine, price, reputation, color, or other considerations.