{"id":69580,"date":"2023-04-14T10:38:04","date_gmt":"2023-04-14T08:38:04","guid":{"rendered":"https:\/\/familiamartinezbujanda.madisonmk.agency\/finca-antigua-efficiency-and-sustainability-in-an-incomparable-winegrowing-setting"},"modified":"2023-06-15T10:46:13","modified_gmt":"2023-06-15T08:46:13","slug":"innovation-and-sustainability-between-payments-and-terroir-wines","status":"publish","type":"post","link":"https:\/\/familiamartinezbujanda.com\/en\/innovation-and-sustainability-between-payments-and-terroir-wines\/","title":{"rendered":"Finca Antigua, efficiency and sustainability in an incomparable winegrowing setting"},"content":{"rendered":"\t\t
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If you have always wanted to know how to taste like a professional, in this post we tell you all the secrets to become an expert taster. Even if you are not an experienced winemaker, or do not have any knowledge about it, enjoying and discovering the sensations that a good wine transmits in a tasting is within your reach.  All you need is to activate your five senses, choose a Familia Mart\u00ednez Bujanda wine and immerse yourself in the recommendations and advice we offer below.<\/span><\/p>\n

Within the world of wine tourism, wine tasting is undoubtedly the icing on the cake. This experience not only allows you to taste, evaluate and compare wines of any type, but also grants you a one-way ticket to the exciting world of sensations.<\/span><\/p>\n

A well conducted tasting will help you to know more and better any wine, to appreciate the nuances and strengths of each wine.<\/span>
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Tasting step by step<\/b><\/h3>\n

During wine tasting, it is necessary to pay special attention to sensations. Sight, smell and taste will be used to structure the phases of a tasting: visual, olfactory and gustatory.<\/span><\/p>\n

First, there is the visual phase. <\/span>visual phase.<\/b> The purpose of this first step is to evaluate the wine by aspects such as color, intensity or sharpness, as well as the tear. During this first journey we will begin to take notes on the color, age and density of the wine, aspects that can be appreciated visually.<\/span><\/p>\n

The <\/span>smell enters the scene as the main protagonist of the second part of a tasting.<\/b>. Before swirling the wine, you should introduce your nose into the glass and inhale gently to identify its primary aromas, which are those derived from the grape variety from which the wine is made. Next, we aerate the wine, which comes into contact with oxygen and begins to release secondary aromas, which are those resulting from the alcoholic or malolactic fermentation of the wine. Other aspects such as aromatic persistence or tertiary aromas, <\/span>derived from the aging of the wine in the barrel,<\/span>  can also be captured during this phase.<\/span><\/p>\n

The last part of the tasting will consist, finally, of tasting <\/span>tasting <\/b> wine. The best way to do it is through a small sip that we will pass from one side of the mouth to the other to reach all the sensitive parts. In this way, all recognizable tastes will be perceived through the tongue, denominating <\/span>round <\/span><\/i>to the wine that achieves an adequate balance between them. Just after swallowing or spitting out the wine you have just tasted, the air should be expelled slowly through the nose to analyze its retronasal pathway, identifying the set of sensations that remain in the mouth afterwards. The texture of the wine or the persistence are aspects that can also be identified during this phase.<\/span>
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Good and bad practices during tasting<\/b><\/h3>\n

Some of the best practices you should be aware of in order to perform the tasting in the best possible way are listed below:<\/span><\/p>\n