The last step, before having complete knowledge of the wine we are going to drink, is to analyze its flavor. In a certain way, there is an intimate relationship between the aromas and flavors of the wine, since the former are reflected again when the wine enters the mouth. However, the true taste phase is given, specifically, by five flavors. : sweet, salty, bitter, sour and umami. We go with them.<\/p>\n\n\n\n
The sweet flavor is given by the residual sugar at the time of fermentation and is logically typical of sweet wines, but we must keep in mind that there are dry wines that, due to the variety of the grape, its production or the time of harvest, , they can also have a hint of sweetness. This characteristic can be found in white terpene varieties.<\/p>\n\n\n\n
Saltiness, although it may not seem like it, is relatively common and we find it, especially, in Atlantic wines. The albari\u00f1os from R\u00edas Baixas are a good example, as are the txacol\u00eds and also the wines from Sanl\u00facar and El Puerto de Santa Mar\u00eda. The proximity of the Atlantic Ocean is reflected in many of the wines.<\/p>\n\n\n\n
The bitterness, in particular, I associate more with a less than fine way of making it than with a grape variety. This comes from the tannins, coming from the skin, seeds and stems.<\/p>\n\n\n\n
Acidity is always key in a good wine. A wine without acidity tends to be heavy. The cold, the proper use of the stem and, of course, the variety of the grape, are the determinants of this acidity. Chardonnay, especially from Chablis, chenin blanc from the Loire, or riesling from most areas of Germany are excellent examples.<\/p>\n\n\n\n
Finally, umami, the so-called fifth flavor. These iron, blood, soy, or curry notes are characteristics of a good number of wines. We can find umami in many Sangiovese wines, in Tuscany, in Nebbiolo from Piedmont, and in Grenache and Carignan from Priorat.<\/p>\n","protected":false},"excerpt":{"rendered":"
Flavor is the last phase of the sensory analysis of wine. Beyond the aromas, five fundamental flavors unfold in the mouth: the sweetness from the residual sugar, the salty taste typical of Atlantic wines, the acidity that gives freshness, the bitterness of the tannins and the umami, with its spicy and mineral nuances. Each brings character and depth to the wine.<\/p>\n","protected":false},"author":2,"featured_media":23129,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3094],"tags":[],"yoast_head":"\n