Wine tasting means sampling it in order to judge its quality or define its characteristics. Professional wine tasting requires the study and respect of some rules on how to taste a wine, however everyone can do it, even the less experienced, following some easy precautions. There are no differences between how to taste a red wine or how to taste a white wine. In both cases it is a question of carrying out a sensorial analysis that involves sight, smell and taste and, of course, interpreting what your senses perceive with your own personal experiences, memories and emotions.
品酒是指对其进行采样以判断其质量或定义其特征。 专业的品酒需要研究并遵守有关如何品尝葡萄酒的一些规则，但是每个人都可以做到，即使是经验不足的人，只要遵循一些简单的预防措施即可。 如何品尝红酒或如何品尝白葡萄酒之间没有区别。 在这两种情况下，都需要进行涉及视觉，嗅觉和味觉的感官分析，当然还要通过自己的个人经历，记忆和情感来解释您的感官感知。
意大利达芬奇葡萄酒
The appearance颜色
Of all the sensory systems, the visual one is certainly the most complex. Just think that the optic nerve contains a million receptors compared to the acoustic one which contains only 30,000. Visual evaluation begins by observing the wine as it is poured into the glass. The glass should be brought to eye level to evaluate color, transparency and clarity. The best way to do this is to tilt the glass against a white background to bring out the color tone. By rotating the glass so that the wine spreads on the walls of the glass, you will observe the arches, also known as ‘tears’ or ‘legs’: detectors of the viscosity of the wine and the alcohol content. The smaller the arches and the more viscous the wine is on the walls, the greater the structure and the alcohol content.
在所有的感觉系统中，视觉系统无疑是最复杂的。 试想一下，与仅包含30,000个的听觉神经相比，视神经包含一百万个受体。 视觉评估从观察葡萄酒倒入玻璃杯开始。 应将玻璃杯放在视线高度以评估颜色，透明度和清晰度。 最好的方法是将玻璃倾斜在白色背景上，以带出色调。 通过旋转玻璃使葡萄酒在玻璃壁上扩散，您将观察到拱形，也称为“泪”或“腿”：检测葡萄酒的粘度和酒精含量。 拱形越小，墙壁上的葡萄酒越粘稠，其结构和酒精含量就越高。
达芬奇酒庄侍酒师
On the nose香味
The sense of smell is never fooled, unlike what happens to other sense organs, such as vision. For this reason, the moment in which the wine is smelt in a sensory analysis is very important and requires particular concentration. The olfactory stimuli reach the right hemisphere of our brain, the one in charge of creativity and emotions. The sense of smell has direct connections with the hypothalamus which oversees our intimate and emotional life, and can modify brain activity by influencing our actions much more than we realize. The wine should be smelt when the glass is still, inhaling deeply and quickly and then moving the glass away. Before sniffing again, it is good to swirl the glass in order to release the volatile substances. The perceived odors are generally grouped into six large families: floral, fruity, vegetable, spicy, different biochemicals. We also try to perceive its intensity and complexity.
嗅觉从未被愚弄过，这与其他感知器官（例如视觉）所发生的情况不同。 因此，在感官分析中将酒融化的时刻非常重要，需要特别集中。 嗅觉刺激到达大脑的右半球，负责创造力和情感。 嗅觉与下丘脑有直接联系，下丘脑监督我们的亲密和情感生活，并且可以通过影响我们的行为来改变大脑活动，其作用远超出我们的想象。 当杯子静止时，应将其熔化，然后迅速深吸并移开杯子。 在再次嗅探之前，最好使玻璃杯旋转以释放出挥发性物质。 感知到的气味通常分为六个大类：花香，果香，蔬菜，辛辣，不同的生物化学物质。 我们还尝试感知其强度和复杂性。
达芬奇酒庄.报喜红葡萄酒
On the palate口感
The time has come to taste the wine and understand how to evaluate the wine in the mouth, using the sense of taste. Taste has similar reception mechanisms as the sense of smell, one that operates on molecules dispersed in the air and the other on compounds dissolved or otherwise conveyed by a liquid medium. Both smell and taste reach the areas older than the cerebral cortex. The wine must be tasted in small quantities and held in the mouth to allow the papillae positioned on the tongue and on the palate to be able to perceive its flavor (there are four flavors that we can recognize with descriptors: sweet, salty, sour and bitter) and the consistency or body.
是时候品尝葡萄酒并了解如何使用味道来评估口中的葡萄酒了。 味道具有与嗅觉相似的接收机制，一种作用于分散在空气中的分子，另一种作用于由液体介质溶解或以其他方式输送的化合物。 气味和味道都到达比大脑皮层更老的区域。 酒必须少量品尝并放在嘴中，以使位于舌头和上颚的乳头能够感知其风味（我们可以用描述语识别出四种风味：甜，咸，酸和甜） 苦）和身体的一致性。
At the end of each tasting, the sensations encountered are usually noted on a notebook in order to have a complete description. This is also useful for making comparisons with other bottles.
每次品尝结束时，通常会在笔记本上记录遇到的感觉，以提供完整的描述。 这对于与其他红酒进行比较也很有用。
