Clarity of wine Wine should be transparent, bright and
completely clear, with no suspended particles.
The color and intensity of a wine are important features.
Red wines are putting pale as they age, from a purple to a ruby color, age well and finally if caught brown (all this by looking at the rim). Grape variety also determines the color intensity:
White wines have a more watery and less color difference compared to red wines appearance, but also have a change in the intensity of a greenish color (when young) to a deep golden color (when they have aged).
With 5 years of aging With 10 years of aging With 20 years of aging
We use the next words to describe the intensity or depth of colour:
Watery: weak wine with probably lack os alcohol
Pale: Low color intensity Medium: With average levels of
intensity and color Deep: colorfully Dark: with more color than the
previous
FLUIDITY This refers to the viscosity of a wine
and that can be evaluated by swirling the wine in the glass.
The concept of fluidity is also associated with unctuousness and body.
When we stop swirling, the legs are formed on the sides of the glass, this give us information about the body and alcoholic content of the wine.
In order to determine the fluidity of the wine we use two senses (sight and touch).
Introducing the wine in the mouth we will get additional information from the obtained visually.
To describe the fluidity or viscosity of a wine we use the following words (terms used high to low fluidity):
Slight: An example of this would be milk. Watery: Such as bleach. Normal: The water. Viscous: Like the honey. Dense: For example, the balsamic vinegar of
Módena. Oily: The oil.