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Wine tasting: smell

Video transcription:

« In a previous video, we started talking about the first stage of a tasting. Now, together, we’re going to go through the second stage of the tasting, that is to say the olfactory step, the nose. This runs through two stages. First, what is called the first nose. The first nose, it’s the first step where we’re going to smell the wine without agitating our glass. Already, we can smell the intensity of the nose, as well as its quality, and then the first volatile aromas that the wine gives us. Then we get to the second nose, that’s after agitating the glass, this way. The aromatic molecules being volatile molecules, we can better smell now that we’ve agitated the glass. At this moment, we can smell the whole aromatic bouquet and the full complexity that the wine has to deliver. The Sweet Bordeaux are very flavored wines, flower, fresh fruit,dried fruit, exotic fruit, but also candied fruit can be tasted, you see the palate is very, very rich. This palate can be completed by spicy touches or also smokey hints from the breeding, smokey is everything that is toasted, roasted, grilled. And we still have that fungus, the Botrytis cinerea, that famous noble rot that also contributes to that aromatic richness, to that aromatic palate, by bringing characteristic flavors including candied citrus fruit, candied oranges. With time, the flavors of the Sweet Bordeaux evolve. A young Sweet Bordeaux will show floral, quite fresh hints, fruity hints, such as mango, exotic fruit, but also citrus fruit hints, acacia honey, quince vanilla, aerated aromas, light, quite seductive. With older vintages, we are able to taste flavors that are a bit more concentrated, a little heavier, such as caramel, spices, dried fruit hints or also candied fruit, zesty candied fruit, racier and deeper flavors. I will see you again later for the third stage of the tasting: the gustatory phase. »

 

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