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The
Wines of the Languedoc-Roussillon region - Tasting tips |
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Conservation
It is important to have a good cellar which allows your wines to
age in the best conditions. Temperature is one of the most important
factor. To high, it would lead to a too fast evolution of the wine
while a low temperature would slow down the process. It is admitted
that 12° C is a good temperature. Lay bottles of wine flat. |
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Tasting
temperatures
From 16 to 18 : the great red wines old
From 14 à 16 : the great red wines fine and with bouquet
From 11 à 13 : young red wines, light red wines, fortified wines
and great dry white wines
From 8 à 10 : White wines dry and light, perfumed white wines and
muscats
From 6 à 8 : Blanquette of Limoux and Crémant of Limoux.
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Serving the wine
Important note: Never place a wine in a freezer to cool it
down.
It would break the aromas. Manipulate the bottles delicately. Do
not shake it. After opening, clean the bottle-neck.
Use a thin, coulourless and transparent glass. It should be large
enough and have a stem to hold it.
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Tasting
The tasting process includes three steps: the eyes, the nose,
the mouth.
The Eyes - observing the robe: The robe is the wine's colour,
its depth and tone. The meniscus shows its brilliance and limpidity.
The leg or tear reveals its viscosity (richness in alcohol, glycerol
and sugar).
The nose : At the first smell the nose will detect odours and
perfumes. At the second, after turning the wine in the glass,
it is important to ascertain whether the scents are still the
same. If so, the wine should be decanted to allow it to breathe
a few hours before serving.
In the mouth the wine will of course reveal its taste, but also
its alcohol, sugar, acidity and bitterness.
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