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Ricordiamo alla gentile clientela che la ristorazione è aperta solo per gruppi e cerimonie
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The tasting of a food anywhere, and especially a wine is to analyze the same product through the senses of sight, smell, taste and touch to set up its characters and properties visual, olfactory and gustatory and Thus, evaluating the "quality".

The simple act of drinking wine is very different from the "tasting", which, however, is an act planned according to a precise methodology with the aim of achieving a ranking of the governed "sensations perceived." So the wine to be appreciated demands attention, even meditation, and knowing how to analyze increases the pleasure of tasting.


Visual inspection

Visual examination evaluates: clarity, color, fluidity, the excitement (for sparkling wines) of a wine.



The second test required by the "tasting technique" is the sniff test. It thus represents the second stage of sensory and serves to discover and decipher all that luggage is the smell of wine, full of dozens and dozens of scents diversified and varied, ranging from the scents of everything that surrounds us in nature . The parameters that we will assess this issue are: intensity, persistence, quality, description.



The third question asked by the technique of tasting is the taste test in which we analyze both the fixed support gustatory (taste pure component) that the odoriferous volatile component (component olfactory pure) according to the following parameters: overall structure, harmony, intensity, persistence, quality, state of evolution.


Raffaele Tornatore, Sommelier alla Tenuta Montelaura


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