There are more types of wine than we can count and how in the Earth we are for choosing one when they are done in front with an enormous bank of bottles. Being educated in wines you have taste you are absolutely easy if you as soon as you make some notes after a pattern of the system so that you can compare the wines that you have drunk to find you you have taste more better possible. The wine of the test is as much an art as a science and no correct and no incorrect way to do it there. There it is only one thing that the matters - hágale has taste of that type of wine? I use some basic indicators to help me to remember wines, because there it is four main elements to prove a total wine, aspect, aroma, taste and falls of impression. Appearance in three subdivisions, clarities, colors and ' legs. Clarity - the aspect is important. What its age he must seem clean and noncloudy or shameful. Red the very young of vendimias rich ones can often seem opaque but they must still be clear and not to have small pieces around floating. You can once in a while find some crystals of tartrate in the wine, red or white but this one does not affect the wine and it is not a failure. The color - the crystal to an angle of 45 degrees against a white bottom inclines that demonstrates graduations of the color - the color of the edge indicates age and maturity better than the center. The color gives tracks vendimia, speaking generally with the red ones, the alumbrador the color the more animated the taste, the more full and the concentrated color indicates a wine the more to weightier. The color of the increase of the targets with age and the red ones lose it that a young Beaujolais with is so purple with a rosaceous edge whereas claret older will be put under more with mahogany dyes ' legs - you can obtain a hint of the body and the dulzor of a wine of your viscosity. The wine in the crystal eddies and it let it place - it watches the ' legs in the side of the crystal. The whichever pronounced fullest (and possibly more alcoholic) wine and vice aroma of versa. The, branch or ' nose ' of a wine is a very personal thing but it must never be neglected. Take always some seconds to smell a wine and to appreciate the variety of scents that they change as the wine is warmed up and one becomes the crystal. The scent is the element most important to judge a wine as paladar it can take only sweet or bitter and an impression of the body. The flavors are perceived by the nose and the taste blooms together. The wine eddies to send the aromas and to stick the nose deeply in the crystal that takes some aspirations of the short circuit to obtain a total impression, too much will kill the sensitivity of its nose. The young wines will be with flavor to fruit and floral but a older wine will have more of a sense of the ' branch ' of fruits and spices mixed - perhaps with a hint of vanilla, specially if it has aged in American rather who oak. Taste French is combination of the senses and changes because to the wine rear guard in its mouth. The tongue-piece can only distinguish four flavors, candies in the extremity, the salt hardly behind the extremity, the acidity in the sides and the bitterness in the posteriora part. These can be changed by temperature, the weight and the texture. You can think you seem idiot but ' the wine by some seconds chews ' that take in a little air that allows that the nose and paladar work like one, to maintain the wine in its mouth by some seconds to only obtain to a total impression and then a drink. Some wines will attack their buds of the taste - the first impression, and later follows traverse after swallowing. Some, particularly the new wines of the world are very upon in front, whereas others have an almost oily texture (Chardonnay and Gewurztraminer) because they have low acidity. With red you will take tannins (employees in the barrels of the oak as well as the grape) in the posteriora part from the tongue-piece. If the wine is young and tánico it will feel as their teeth been have covered. The aid of tannins the well of the age of the wine but can sometimes be a rough small piece unless the wine is affluent impression of balanced. Overall and regusto is not given often enough importance by the something gurúes of the wine ' - for the rest of us it is what the matters more! Cheaper or younger wines will not fall behind in paladar, the pleasure ' now ' but have finished quickly. A fine mature wine must leave a clear impression that it persists by awhile before descolorar itself smoothly. A more important still is the balance, one that have enough fruit to balance the oakey condimente for example, or enough acidity to balance the sweet fruits so the fresh wine taste. A wine that is very tánico without the fruit to move it for above backwards because it ages is also unbalanced. The that most of the important thing, nevertheless, is to enjoy a wine. Some seconds happened to prove a wine before plunging itself in the bottle it can heighten his pleasure greatly - and you will have certain idea of which you are drinking and of what types of wine you stop to look for when you are going to make purchases!