The stimulus of the Spanish wine

The stimulus of the Spanish wine

The visual examination of the wine is the first step of the tasting. It is rare in our days that a wine presents defects clearly detectable by inspection. The steps in this kind of analysis are the following:
1. Examination of the cleanness. This is done by examining the surface of the wine and also laterally. It should be resplendent, without any impurities. If we lift the glass and look through it, the wine should be transparent, crystalline and without anything floating.
The stimulus of the Spanish wine

2. Appreciation of the colour. The analysis is done by inclining slightly the glass to enable us to appreciate:

a) The intensity (quantity)
b) Shade (description)

The evaluation of the colour gives an idea of the age, the aging and if the wine has suffered an excessive or accelerated maturation.

INTENSITY

WHITE WINE

ROSE WINE

RED WINE

Low
Low colourless
Pale yellow
Greenish yellow
Lemon yellow

Violet rose
Peonia rose
Cherry rose
Violet red

Puppy red
Cherry red
Currant red
Medium

Medium

Straw yellow
Golden yellow
Pale yellow
Greenish golden

Raspberry rose
Carmine rose
Yellowish rose
Orange rose

Blood red
Brick red
Orange red
Carmine

Alta
Strong golden
Amber
Copper coloured
Brownish
Mahogany
Caramel

Apricot
Salmon
Onion skin
Orange

Ruby
Maroon
Purple
Russet
Brown
Coffee

3. Examination of the effervescence (quiet wine, pearly, frothy).

4. Fluency. This is the last of the visual examinations. The examiner inclines slightly the glass and applies circular movements in order to wet the inner surface of the glass. When the wine moves down it forms tears. Generally a wine that cries is better than one that does not, but this is subject to many interpretations.