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Los Angeles invites you to tasting of self-produced wine. You will be able to feel the atmosphere of the birth and to see process of life of wine. In a combination of clean air and rest, in anticipation of wine - gastronomic products, you will be able to spend several hours or even days, communicating with the company. It will betray new emotions and knowledge to you about the best drinks and healthy food. The sommelier carries out tasting with the purpose to determine what feelings will be caused in the consumer by the tested wine. You learn several secrets of wine tasting tours Los Angeles , helping to estimate any wine correctly.

The following types of wine tasting in Los Angeles

  1. Operating. It is an assessment of the fermented mash regarding its compliance to the standards. It is carried out in production rooms by technologists, laboratory assistants and experienced workers by a wine material intake from reservoirs. The main purpose is to determine and control quality of future batch of wine.
  2. Production. It is carried out by the group of experts of winery for the purpose of approval of blends, preparation for production of new brands of wines and selection of the best samples for exhibitions. Quality of wine of any producer directly depends on competence of its tasting commission therefore production tasting is the most important.
  3. Competitive. Independent experts at exhibitions and tenders carry it out according to the developed rules. The purpose is to determine the best samples and to award their producers. At the same time, complete anonymity of the competing drinks is provided.
  4. Consumer. The guests of a wine cellar taste all provided samples of wine at first, choose the most pleasant and buy them. This type of wine tasting in Los Angeles became popular only in the last decades. Usually it is combined with excursion on winery, during which the consumers are told about each brand of wine.
  5. Drinking. Participants of a celebration carry it out during a festive feast. It is the final stage of wine tasting, which is summing up the result of long-term work of the masters, who have made wine. At the same time, varieties of snacks are used together with drink to complement it.

Stages of wine tasting tours in los angeles

Any tasting consists of four phases: preliminary preparation, visual, olfactory and taste perception. We will consider each of them in detail.

  1. The preliminary preparation. Tasting of wine needs to be carried out in the quiet, net and well-aired room. It is desirable to achieve a natural illumination, humidity of air of 60-70% and temperature of 19-22 °C.

    Further, the glasses for wine are selected correctly, they should be in the semi-ellipsoidal form (tulip type), and their size is about 210-225 ml. The following demands are made to glasses: thin walls, absolute transparency and availability of a long leg. Before tasting, glasses should be net and dry. They are filled on one-third (70-80 milliliters) and held by a leg.

    If it is planned to estimate several different wines during a feast, it is important to observe a tasting order. The general rule is to begin with light wines and to pass to more saturated, from dry to sweet, from young to old. It is recommended to adhere to the following sequence:

    • champagne;
    • easy white and pink;
    • beeswing dry white;
    • young red;
    • beeswing red;
    • sweet and fortified.
  2. The visual phase ("Eye"). The top view and sideways is estimated. In the beginning, the glass is lowered on a table and people look at a wine surface. The high-quality drink should shine, and there should not be no particles on its surface.

    Further, a toast is given on a white background on the level of eyes, several seconds is held directly, and then is inclined. The transparency, color of drink, its shade and availability of carbon dioxide are so determined. Presence of carbon dioxide at a glass is a spoil sign (does not treat the champagne).

    • The visual tasting of white wine. Gloss and transparency of white young wine testifies to its high acidity. Wines of easily opaque shade contain less acid. Mature drink should have straw-golden or amber color. If you see a brown or grayish rim on "disk" - it is the proof of dying of wine.
    • The visual tasting of red wine. Drinks of this type have color from purple to brown. Good young wine may be dark and ruby, purple, garnet or cherry color. Mature and old wine should be brown or red. The turbidity or brown color of young wine demonstrates about its spoil or non-compliance with the production technology. General rule: the better is the crop, the deeper the color of the wine is.
  3. The olfactory phase ("Nose"). The wine is not poured into a glass by shaking, take a breath and smell it. At the same time, it is important to catch hardly notable volatiles and to determine their intensity. In good wine, there are no smells of sulfur or fermentation.

    Further, it is necessary to rotate a glass, holding it. It will oxygenate wine and will release the aromatic substances containing in it. Then, the nose is dipped lower in a glass and you can inhale its aroma. In such way, you will be able to determine the individual shades of a smell of drink.

    After that, wine is poured out and people smell an empty glass to estimate the residual aromatic components of wine and its resistance to oxygen impact. Still studying of aroma of an empty glass (it should not be sharp) gives an idea of content of alcohol in drink.

  4. Phase of flavoring perception ("Mouth "). A little wine is got in a mouth. The first feeling, caused by drink, the specialists call "attack". In good wine you express taste at once felt. Having taken several seconds drink in a mouth, open lips slightly and let in slightly air.

    Now it is necessary to be concentrated on the feelings. Being warmed in a mouth, wine will emit the aromatic substances. At this moment, it is possible to analyze its acid, sweet bitterness and a consistence.

    Metal smack testifies to insufficient acidity, and too strong viscosity specifies oversaturation tannin. All constituting wines should be well balanced, obvious allocation of one of them speaks about low quality of drink.

    Aftertaste of wine is a continuation of its flavoring and aromatic impact after a drink. If wine is low-quality, then aftertaste will disappear very quickly. This fact deserves a close attention when you have wine tasting tours in los angeles .

It is important to remember that the expressed feeling of fortress, saturations tannin and acidities does not belong to aftertaste. These are strong indications of bad wine.

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