Work out your sensory

The sensory abilities can be trained. This is done primarily through conscious taste of wine. Again and again you should try the wine tasting, to analyze and describe the smell and taste. These experiences are to be replaced by anything in the world.

Through exercises and references you can also train nose and palate.

The train nose

With the aid of references, you can smell refresh his memory for specific odors. For this purpose there are various sets, called "Le Nez du Vin" ("The nose of the wine"). These are available in several formats, depending on the number of flavors for about 70 € to 300 €.

In these sets manufacturers, the main ones occurring in wine aromas in small bottles and preserved at all times be smelled. I myself have no experience with it, but by and large do not read positive reviews about this set. The flavors are as described by critics as "artificial". These sets are otherwise quite expensive.

Easier and much cheaper it is with self-made references. I believe that these smell much more natural and therefore really are better.

Recipes for white wine-like odor References

For most recipes, you will need a base wine. This should be a neutral simple wine. Simple Italian Pinot Grigio or a dry Muller Thurgau for 3 € per flat is perfectly adequate for this.

Recipes for red wine-like odor References

Who wants to try to identify flavors should blindly, yet with each of the final mixture of food coloring to color or fill the mixtures in neutral vessels, and this number, then do not forget to write down the key to the resolution.

Even easier is to realize in the future to go through life. Take advantage of every opportunity, the different spices in the household, fruits, vegetables, flowers, etc. deliberately (!) To smell and try to remember the smell. This trains the sense of smell and is used to describe wine aromas of great help.

Train the palate

This is essentially a matter of experience the sweet and sour taste sensations. The train can be simple:

Sweet sensation

Sugar molecule

Make a sugar solution with a dilution of 50 g of sugar per 1 liter of liquid. As a liquid it can be a base wine (see above) or just use water. This sugar solution is then the basis to mix different sweet liquid solutions.

Begin by creating the following mixtures in addition to other established indicators:

The easiest way is to count the shares directly with teaspoons and fill in the glass.

Now you can replace by a foreign person just two of the glasses. You must then figure out which of the two glasses have been replaced.

Depending on the individual thresholds, you can now vary the concentrations accordingly.

Acid

The acid is another parameter whose objective is recognition can sometimes be quite difficult. Here the procedure is similar. Make yourself as an acid based solution with a concentration of 10 g of citric acid (from the pharmacy) per liter.

This use to prepare the following dilutions:

Now it is difficult

Now, when you ask a helper to build a series for you, occur simultaneously in the acidity and sweetness will learn you what influence such as the sugar to acid sensation has, and you will learn to separate the two flavor components in the perception of each other.

These samples you need to correct in order of sweetness and acidity. The table above is only an example, you can be varied as desired.

Do not forget to enjoy the sheer train wine too! The fact you can also, without analyzing it in detail.

Utz Graafmann