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Wine tasting: the palate

Video transcription:

« Hello, I’m going to tell you about the third and the final stage of the tasting. After going over the visual phase and the olfactory phase. It’s now time for the gustatory phase. Of course, to properly appreciate all the organic-mineral qualities of the Sweet Bordeaux wines, they have to be tasted at the right temperature. 9, 11°C for the youngest Sweet Bordeaux, we can go up to 12 or even  13°C for the oldest vintages. So how to go about doing it? Let’s take a little bit of wine, make it rotate in our mouth, impregnate our tastebuds, and then take a filet of air, like this, to aerate the wine, and then, either we spit it out or we swallow it. So, the first contact with the wine, that is what we call the attack, then the evolution is the middle of the mouth and then once we’ve spat out or swallowed, it’s the finale, it’s what we’ll be left with. So, we’ll be able to appreciate of course one after the other, the flavors: sweet, salty, acidic, bitter, the texture, more or less silky, more or less greasy, more or less unctuous but also the harmony and the long finish in the mouth, it’s the balance and the aromatic persistence. So, in general the Sweet Bordeaux present very sensual, very voluptuous mouths, the first impression obviously is the sweetness but also the extreme freshness. That freshness is brought by the acidity and the unctuosity, the range in the mouth at the same time through the alcohol and through the sugar which are in them. They are ample wines, generous wines, well-balanced wines, they also have an extreme aromatic persistence. There are small differences according to the wines, through their concentrations, a soft wine is a matter a little less dense, they are wines with a nice acidity. They are fruity, round wines, then we also have the liqorous that have a very nice balance between the sugar, and we can look for some other types of Sweet Bordeaux, very dense wines, very serious, we have the honey hints that dominate and the juice is a very, very concentrated liquor. Just as for the visual and the nose, the Sweet Bordeaux will evolve when it comes to flavors and texture. A young Sweet Bordeaux will show a fresh framework, light, aromatic, acidic. The oldest Sweet Bordeaux vintages have a richer, more concentrated, more complex texture. They have a breath taking length, we can taste, on an aromatic level, characteristic hints of honey, candy, roast, spices, it’s very decadent, if we want to illustrate a bit, there is dried fig, caramel, cinammon. And also candied zest hints. Well, cheers! »

 

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