THE TASTING SENSATIONS
The taste of a wine comes from a series of taste combinations perceived by the papillae of the tongue which are stimulated when we insert the wine into the oral cavity.
The speed of perception, the specific gustatory note and the time of persistence are notably different from each other in that on the tongue the flavors are located in different areas and it is important that the taster is trained and well prepared to feel and retrieve their memories of taste the previous sensations, working by comparison with other taste experiences.
The secret of the great taster is the frequent training and the continuous comparison between the various products that will lead him to perceive and recognize the various differences and make the tasting more and more meticulous.
Another important aspect is the retro-olfactory sensation.
The papillae are sensitive to the four flavors that will allow us to evaluate the sweet, the acid, the leap and the bitterness.
The sweet taste is perceived on the tip of the tongue.
The acid taste is perceived on an extended surface on the edge of the tongue.
Salty is also perceived along the side of the tongue.
Bitter is perceived on the back.
With taste we will come to find sensations that will allow us to evaluate frankness, harmony, persistence, structure and tactile sensations or the heat and heaviness of the product.
Another tasting purpose is to arrive at a general conclusion on the balance of the product tasted.
Repetition is the key to every success but before repeating we need to know what tools we have and how to use them, or to know ourselves and our perception thresholds.