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Was der Augenschein über die Qualität eines Weines aussagt

A magnifier or even intricate technical devices are not necessary, to get a first impression about a wine’s quality. Though, one should know what to mind – and of course, hoe to interpret the result.

Visible criteria:

1. Cloudiness
Wine must be clear; cloudiness’s are a sign of flaws. Exception: deposit. Which is the sediment, produced in the bottle? Deposit can be found in old, premium red wines. 
2. Tartar
With tiny, white crystals on the ground of the bottle and on cork, tartar, it is about potassium salt and calcium salt. It does not affect the quality!

3. The deposit
Deposit is to be found in old premium red wins and it is a drop out of tannins and colour, having settled on the bottle ground over the years.

4. Colour
Wine features a broad spectrum of colour nuances, which may be distinguished, depending on origin, quality and age. Red wine becomes lighter with progressive age, getting brownish at the edges. White wine changes into golden yellow with progressive age.  
More Information on this issue here.
 
Olfactory criteria regarding wine defects:

1. Normally, you can clearly smell a wine being corky. The wine often adopts the taste. The defective is not visible with the cork. Corky wine is unenjoyable.
2. Sherry-like odour may only occur with Sherry, otherwise the wine is oxidised, and i.e. the oxygen has made it unenjoyable.
3. A sulphurous or fermenting bouquet may occur with young wines. In this case, the wine needs sufficient oxygen. The smell may be evaporated within ten minutes. Possibly, it must remain one day in the open bottle.
4. If the wine smells like acetone, it does contain too much acetic acid. An odour defect, which makes the wine unenjoyable.    

Gustatory criteria:

1. Chew the wine and let it "roam" in your mouth.
2. Now it proves true, what the nose has already perceived (also the wine defects).

What does this actually mean...

Body – describes the substance of a wine. In the strict sense, its fullness is meant. Full-bodied wine does not necessarily have to be rich in alcohol. It will however show a high extract: glycerine, tannins and dyestuffs, acidic substances, which are produced during fermentation and which remain.
Heavy – charcaterises the alcohol content of a wine. The overly heavy wine is often lacking fineness, and then it may even have the effect of being plump. Light wine contains less alcohol. 
Long – the taste of premium wines lingers in the mouth, the longer, the higher the quality.
Fine – the wine has the effect of being even-tempered and elegant, a subjective impression, which may go to finesse. 
Harmonious – the slow maturity in the bottle, lets the fineness and balance of all taste components develop – harmony of body and alcohol, sweetness and acid, wood and fruit. 
Finish – Lingering of the wine. 

Further Information in our ABC´S of Wine!
 
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ABC´S of Wine
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