Wine-tasting is founded on three criteria:

  1. colour
  2. fragrance
  3. taste

pahar vin rosu 1One must know:

  • the colour divulges part of the wine’s secrets: variety, age, matureness
  • lucidity of the colour and limpidity of the wine represent its health barometer
  • white wines acquire darker golden shades with the passing of time
  • in time, red wines change their colour by brightening up to red with tile-coloured shades
  • at least 70% of a wine’s qualities may be perceived through its fragrance
  • stirring the wine in the glass helps to emphasise its bouquet and to unfasten its taste
  • in order to perceive the full savour of a wine, retain it inside the mouth for a few seconds
  • the consistency of the wine, be it light, medium or full, feels as the consistency of skimmed to fat milk
  • the taste of a good wine is maintained long after swallowing – this is the highly yearned aftertaste