Temepratura

Very important it is the intensity: how intense it is the aroma that emanates of the chalice? You feel it easily or you must submerge the nose in the chalice to feel something? And the flavor in the mouth remains several seconds after I suck or disappears when the low wine by the throat? The more persistent the more the wine is of quality. It remembers that one says that can be known by all means if a wine is good smelling the cork, if is of cork. The norm that knows those that has made a course of wine taster in Italian is: " Il tappo sa I occurred wine, il came non sa I gave tappo! " – " If the cork knows to wine, the wine does not know corcho" That it means that if you smell a cork you feel a wine scent you do not wait for more and serves the first one chalice! Here you have the glossary of the Spanish-Italian article: Alcoholic: tenuous Yellow alcolico, color straw, golden: giallo tenuous, color paglia, dorato Arcs: archetti immature, mature Aroma of rfuta, in syrup: aroma I gave frutta bitter, matura, White sciroppata: bianco Chalice: calice Degustar: it will taste To open: stappare Balance: fresh equilibrato: fresh To turn: roteare Gotitas: goccioline Intense: intense Young person, mature:giovane, Persistent invecchiato: persistent Perfume of violet, esepcias: I prosmoke I gave viola, I gave spezie Reflected violceos: riflessi violacei Ros: ros Flavor: zapore Sorber: sorseggiare Structured: strutturato ambient Temepratura: red room temperature: rosso Vino from meditation: it came gives meditazione an example of how learning to describe a wine chalice in Italian. Peonia Minerani original Author and source of the article.