1. Juan Díez del Pino ( 2 º BACH)

2.  What is a wine tasting?
 Preparation of a tasting.
 Methodology.
 Questions.

3.  Definition.
 Who tasting?

4. Basically, we must take into
account
Lighting Temperature Glass of wine Wine taster

5.  Olfactory phase.
 Visual phase.
 Gustatory phase.

6.  Primary aromas (from
the varieties of grapes).
 Secondary aromas (from
the fermentation).
 Tertiary aromas (from
the aging process).

8. It is the most important
phase because in the
mouth are the senses of
taste, smell and touch.

9.  Generous: wine rich in alcohol and with wood nuances
 Franco : wine free of defects.
 Hollow: empty, without special content of aromas and
taste.
 Pale: lack of color in white and rosé wines.
 Tile: qualifier of the color of the red wine old.
 Quiet: wine without CO2.
 Opaque: wine without brightness.

11. IN WATH ORTHER CAN WE USE OUR SENSES IN A
WINE TASTING?
 TASTE, SMELL AND SIGHT.
 SMELL, TASTE AND SIGHT.
 SMELL, SIGHT AND TASTE.

12. WHAT MUST WE CONSIDER WHEN MAKING A
WINE TASTING?
 LIGHTING, TEMPERATURE, GLASS OF WINE AND
WINE TASTER.
 THAT WINE IS GOOD.
 HAVE A GOOD SMELL.