No chemical analysis can provide enough information, to judge about the wine quality. Two wines with absolutely similar chemical analysis may have completely different taste and finally the human taste perception determines its quality. To taste a wine, means to get the information about the wine by means of human organs of sense. By EYE, NOSE and PALATE.

            Whether one is drinking wine just for simple pleasure with the friends round the table, or having professional blind tasting, several important points should be taken in to consideration:

• Wine temperature.

IIf a wine is not served at the right temperature, it harms its taste and flavour. It is accepted that white wines benefit from lower temperature and reds from higher. The ideal temperature for tasting is:

White dry wines 8-120C

White sweet wines 6- 80C

Red dry wines 16-180C

Red sweet wines 10-120C

Sparkling wines 8-100C

 Ideally the wine should be served a little bit cooler, as it warms up in the glass. Wine glass. It should have long leg and a tulip shaped bowl. Red wines need space to react with air and develop its bouquet.

That is why the glass has larger bowl. White wines are served cold and the glass has smaller bowl to ensure wine stays cool. Sparkling wine glass has a slim and high bowl in order to keep it cold and sparkling for a longer period. Pouring.

 The glass should be sloped towards the bottle, to be sure wine flows into the bowl across the glass. The glass should be filled at third of its volume..

 Natural light is the best for observing the wines color and limpidity. Tilt away the wine glass against the white background, holding it at the bottom of the leg. Thus you get the first impression about its transparency, which should be perfectly clear. Red wine color varies from rose to dark red, which sometimes seems like black. White wines range from water-white to deep yellowish color. Then one has to look from the top of the glass to determine the depth of the color. The red wines usually bleach after aging (brick color), while whites gain deeper color (yellow gold color)..                

NOSE

 Wine smell can provide valuable information about grape variety, wine age, wine style and even region of origin. Wine smelling is very simple. After swirling the glass, put nose into the glass bowl and take a sniff. The stronger the impression, the stronger is aroma. One can find thousands of smells in wine, from tropical fruits to leather and cigar. Some can distinguish specific smells better then other, but regular tasting can improve ones smelling ability.          

  PALATE   

        To taste a wine one should take a good mouthful and draw air into the mouth through wine. This way the volatile characters of the wine are magnified. We can feel 4 different tastes. Acidity, on the sides of the tongue, sweetness on the tip, saltiness on the sides and front and bitterness on the back. Excess alcohol as well as other volatile compounds in the back of the throat. After wine is swallowed or spited during the professional tasting, one can judge, if the above mentioned compounds are balanced, or how long wine taste is retained by palate (finish) -it is a good sign for quality. At this stage one can make final conclusion about wine quality.