Wine tastes

Taste is the set of sensations perceived on the palate, linked both to the flavor of wine and to scent and thermal stimulation. The sensations closely linked to the flavor are: sweetness or softness, bitterness, sapidity and acidity. These are perceived at different times and in different areas of the tongue, that's why in a wine conflicting flavors can coexist.

Sensation given by acids, naturally contained in wine. If not excessive, acidity contributes to create wine harmony and balance, giving it a fresh, young character.

Taste sensation of astringency due to a high presence of tannin, a chemical substance found in all vegetal extracts, from wine to tea. Tannin can be transferred to wine by barrique wood and grapes.

This sensation can be perceived in much lower concentrations than all the others and is primarily given by tannins, so it is only found in red wines.

Sensation that can be confused with sweetness. Unlike the latter, it does not persist on the tongue but fades quickly.

Sweetness is given by undecomposed sugar present in wine, and it can be more or less prevalent.

Sensation given by mineral salts, it depends on soil and climate characteristics where grapes are grown and on winemaking practices.