In general, if the wine has a good bouquet it has also a good taste, due to the armony of its characteristics. The taste inspection is based on the impressions quoted by our taste-buds. It is necessary therefore that all the parts of the mouth come into contact with wine, that should be drunk in small sips while the tongue should be sent round in order to soak all taste-buds.

First of all, the tasting reveals the presence of sugar, both as residual of the fermentation and added during the process; so, we will progressively have dry, medium-dry, palatable, sweet, mellow and strong sweet wines.
The wines contain fix acids - tartaric, malic, acids salt - and for this reason they can be classified in the range from poor to reach: tasteless (which are the most predisposed to the degeneration), sapid, fresh, acidulous, sharp and green. Among the other tastes that a wine can have, the tannin is a particular taste which is detected by the back of the tongue and leave a dryness impression. The tannin is a calming of nervous system and the tannic wines are therfore considered healthy. Also wine has an age and it demonstrates it: the tasting says to us if the wine is still in fermentation, if it is dumb (the fermentation is stopped), if it is still not ready to be drunk, or if it is new.

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