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Wine tastes

Taste refers to the combination of sensations perceived on the palate, linked both to the flavour of the wine and to olfactory or thermal stimuli. The sensations strictly related to taste are: sweetness or softness, bitterness, saltiness, and acidity. These are perceived at different times and in different areas of the tongue, which is why contrasting flavours can coexist in a wine.

(1) Acid
A sensation caused by the acids naturally present in wine. When not excessive, acidity contributes to the wine’s harmony and balance, giving it a fresh and youthful character.

(2) Tannic
A taste sensation of astringency linked to the strong presence of tannins, a chemical substance found in almost all plant extracts, from wine to tea. In addition to grapes, tannins can also be imparted to wine from the wood of barriques.

(3) Bitter
A sensation detectable at much lower concentrations compared to other tastes, primarily derived from the presence of tannins. It is typically found in red wines.

(4) Alcoholic
Sensation that can be confused with sweetness. Unlike the latter, it does not linger on the tongue but fades quickly.

(5) Sweet
A sensation given by a wine that retains some unfermented sugar, resulting in a pleasant sweet taste. The perception of sweetness varies depending on how well it is balanced with other substances present in the wine.

(6) Sapid
A sensation due to the presence of mineral salts, influenced by the characteristics of the soil and climate where the grapes are grown, as well as winemaking practices.

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