Wine

Professor G. Grazzi-Soncini’s detailed volume, Wine: Classification, Wine Tasting, Qualities and Defects, outlines the various classifications of wine, the art of wine tasting and the warning signs of defective wines. Historically, wines have been known by names that reflect their place of origin, such as Bordeaux, Rioja or Chianti. More recently, the shift has moved from general place of origin to the types of grapes used in the beverage or the actual vineyard where the grapes were grown. When tasting wines, one must follow the four accepted stages: (1) appearance, (2) the aroma of the wine in the glass, (3) the “in mouth” sensations of the beverage and (4) the aftertaste of the wine. Using these steps, the complexity, character and potential of the wine can be found. These stages can also be used to determine possible faults or defects in the wine. These faults are usually a result of poor winemaking methods or storage conditions. Interestingly, proficient wine tasters sometimes note these defects as positive qualities for particular wines.