There are wine lovers, highly profiled, even educated, though they are poorly prepared in situations where they need to explain in the company the characteristics of a wine, even of their favorite. In other words, some people, as much as they like wine, talking about it represents a serious obstacle, primarily because some segments of wine vocal communication is perceived as a kind of taboo. So before you go to look at the metal wine rack in the store, let’s take a talk about the wine.

Let’s clear some of the terms and taboos in the simplest possible way:

Sour or bitter

You’re not sure what you’re feeling in your mouth when you take a red wine sip, whether acid and bitterness come from acid or tannin? The test is very simple, swallow the wine and if you move the secretion of saliva, this label is rich in acid. The body is trying to fight against acid by removing the effect of her that otherwise dries your mouth.

On the other hand, if your mouth dries out and there are no reactions and they stay dry, the wine is quite tannic so you can turn the story in that direction. White wines rarely have noticeable tannins, there is generally acid that prickling or pinching, while rosé wines can have a noticeable tannic structure.

What is this feeling on the tongue?

In describing wine, a special segment represents texture. Sounds complicated but it is not. Simply, some wines are soft, smooth and easy to call, but it doesn’t have to be. The others are sharp, rough or just robust, yet drinkable.

Drinkable wine is the one that extremely pleases you and slides down the throat where personal taste plays a bigger role than the texture. In general, dominate the texture determining the ratio between the sugar, acid, and alcohol in white, and tannins, acids and alcohols in red wines.

Fruity wine or sweet wine?

You taste Chardonnay with a strong odor. Immediately after pouring, you feel very mature fruit on the entire meter of the glass. You would never say that wine is dry, even though it is written on the bottle. With the category of dry, semi-dry, semi-sweet, sweet, winemakers do not play on the label, unlike alcohol. The law of the dryness of the wine is quite clear, while the alcohol allowed varying.

The sensation of sweetness in the mouth, in addition to the aroma of ripe fruit, produces residual sugar or alcohol. Is the sweetness of fruit flavors or sugar (alcohol) it is easy to determine? The smell of fruit reaches through the nose, and these others develop in the tongue. If you clog your nose while you take a sip, you will immediately recognize the cause of sweetness in the wine, because then the fruit will not be in the forefront for sure.

Balancing with harmony

Layered wine is something you can recognize it or not, those who claim that the wine doesn’t have pineapple, agave, minerals, chocolate, but the wine is good or not, for layering certainly don’t care.

But the balance or harmony of wine is actually the point where the taste quenches and comes to the truth of whether the wine is good. Someone likes sweet, other chewing acids, the third one is looking for the severity of wine, the fourth to be easy to drink, but everyone loves to drink wine.

Something similar is happening in the wine cellar, and the proper balancing of the mentioned factors lead to harmonious wine. Harmonious wine may not be big, but it certainly will not disappoint you no matter what kind of wine you love.…