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Second We evaluate the wine by swirling and sniffing it. Swirl the wine a little, try to take a few good sniffs, and then step away to let the information filter through your brain.
The more viscous the wine, it is said to have more legs or droplets, and are likely to be more alcoholic. This is due to the climate where the grapes were harvested. Cooler climates have thinner, quicker moving legs and the wine will have relatively low alcohol without residual sugar. Thick legs are indicative of full-bodied red wines with high alcohol or considerable residual sugar.
The scent of the wine will indicate if it is spoiled or not. As you sniff the wine, try to recognize things that you enjoy like some of the key fragrances of the fruits, herbs and flowers used to make the wine. Some trained noses will be able to find out fine details like the type of wood the barrel that held the wine was made from and other details about the production of the wine.
Now you will want to taste the wine. While tasting it, you do not want to fully consume the wine. You will want to pass the wine over all of your taste buds in order to fully absorb its flavor. Be sure to pay attention to the texture of the wine and notice if you get a sense of the wine’s weight.
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