 Conditions in the tasting room:
Wine is best analysed in a good light, the best being daylight. The walls of the room should preferably be white.
Tasting glasses :
Use a smooth, transparent, uncut glass. The opening should not be too wide in order to concentrate the wine's aromas. The body should be tulip shaped. The glass should have a stem so that it may be held without warming the wine. The most appropriate glass for tasting is the AFNOR or INAO approved glass.
We recommend you pour a few drops of wine into the glass first to eliminate suspended particles or any impurities it may contain. Fill the glass one third full to enable you to swirl the wine and gradually release the aromas without spilling any.
Extraneous odours :
The room where the tasting is to take place should be well aired, with no stagnant or extraneous odours, or smells of tobacco, eau de Cologne or perfume.
The temperature in the room is also important :
It should not exceed 20°C so that the aromas can develop. |
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Silence :
Opt for a quiet place so as not to disturb the taster's concentration !
White background :
Use a white tablecloth that will emphasise the wine's features (colour, limpidity, brilliance etc.) Put white serviettes on the table if required.
Anonymity of the wines:
Consulting the label exercises an influence on the taster, therefore we recommend you conceal the wine's identity by covering the bottle with a sheet of aluminium foil or paper, or by decanting it.
Do not forget :
To put out some bread or unsalted crackers, some water, a spittoon or champagne bucket for any wine left over in the glass.
Minimum quantity of wine for tasting:
Only a small amount of liquid is necessary for tasting. Tastings were originally carried out without anyone ever taking a sip of the wine. |
