HOW TO TASTE

1. Serve the wine at a suitable temperature filling only one third of the cup. A rule to avoid mistakes is to serve until the cup Ecuador (the widest part of the cup).
2. Tilt the cup on a white background to appreciate the colors and physical qualities such as transparency, clarity and density. The color and its shades are seen through the glass and then moving the cup to one.
3. You have to smell the aroma of the wine before turning it in the glass. Then you need to smell it again after move, while the liquid stops. Thus, differences between the two "blows nose" are noticed.
4. Drink a little wine, a little drink and "chew" well before spitting. Fill the mouth to better appreciate the flavors. This is the acidity, salty, sweet, bitter, alcohol and tannins that are manifested in the astringency in the language.
5. In the next drink, after returning to chew the wine, vacuuming twice or thrice a little air to find the aftertaste or restronasal phase and perceive new smells that reach the sense of smell through the palate.