Wine tastes

Taste is the combination of sensations perceived on the palate, linked to the flavour and scent of wine and also to thermal stimulation. The sensations that are closely connected to the flavour are sweetness or softness, bitterness, sapidity and acidity. These are perceived at different moments and in different areas of the tongue, that's why conflicting flavours can coexist in a wine.

Sensation given by acids that are naturally contained in wine. If not excessive, acidity contributes to creating wine's harmony and balance, giving it a fresh and young character.

A sensation of astringency linked to the high content of tannin, a chemical substance found in all vegetable extracts, from wine to tea. Tannin can also be released into wine from the wood of barriques.

This sensation can be perceived in much lower concentrations than all the other ones and it is primarily given by tannins, therefore it is typically found in red wines.

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

Sensation given by a wine that retains undecomposed sugar, therefore has a pleasant sweet taste and it can be more or less prevalent.

Sensation given by mineral salts. It depends on the characteristics of soil and climate in which grapes are grown and on winemaking practices.