Fuse Imports

There are three aspects of a wine that will enable anyone to make a qualified professional statement, in terms of describing any wine accurately. These are:BodySweetness range (sweet to dry)Flavor IntensityIt is around these three aspects that you will form your own wine language. When you are able to describe a wine’s body, sweetness range and its flavor intensity, you will be well on your way to begin making wine a major profit center.BodyThe term “body” refers to how the wine feels in the mouth or how it “fills” the mouth. In all wines, we find sugars, alcohol, glycerin, acids, tannins, etc. Some wines, we say, are better endowed than others because they have more of these particular substances. When you describe a wine’s feeling in the mouth, you say it is either light-bodied, medium-bodied, or full-bodied.Light-bodied wines guitar chords are easy to drink. Medium-bodied wines have more substance to them; they seem to weigh more on the palate. They fill the mouth with a richer, more velvety quality. Full-bodied wines make their presence known in the mouth.They are assertive, they can coat the tongue. A wine’s body is an important concept in matching wines with food.Sweetness RangeThe relative amounts of sugar and alcohol in a wine are what render it sweet, slightly sweet, or dry. The word “dry” implies absence of sugar. Novice wine drinkers usually start out enjoying wines that are on the slightly sweet side. The more experienced wine drinkers gradually develops a taste for dry wines.Flavor IntensityCertain wines possess a greater flavor intensity than do others. This can be due to any number of factors: the grape varieties used, the wine-making techniques, etc.