Tasting sheet
Fill it in glass in hand: what you see, what you smell, what you taste. Your sheets stay in your browser; nothing is sent.
Your notebook
These sheets are saved in this browser only.
The eye, the nose, the palate
By eye, you look at the colour, its hue and intensity, and the clarity. On the nose, you smell the wine first without swirling it, then after swirling it in the glass: the aromas open up. On the palate, you note the attack, the acidity, the tannins for a red, the balance and the length, that is, how long the flavour lingers.
The right conditions
A stemmed, tulip-shaped glass, filled a third full; a room without strong smells; a wine served at its proper temperature. Between two wines, a little water and plain bread. For a tasting with several people, serve from the lightest to the most powerful.
Why keep a notebook
Writing down what you perceive makes you smell and taste more carefully. Sheet after sheet, you learn to recognise what you like, and you can easily find the name of a bottle you enjoyed.
Your questions
Frequently asked questions
Are my sheets sent to the estate?
No. They stay in your browser, on your device. Nothing is sent, and you can print them.
What aromas are found in a Négrette?
Violet first and foremost, then red fruit and spicy notes. It is a wine low in tannins, with a deep colour.
Should you spit the wine during a tasting?
It is customary when tasting several wines: that way you keep your full perception right up to the last one. A spittoon, or a simple bucket, is enough.
Further reading
- Organising a tasting Your guests, your wines: the serving order, the bottles you will need and the checklist.
- Winegrower’s glossary Boulbène, coulure, settling, ageing: the words of the vineyard and the cellar, explained simply.
- Serving wine The right temperature for each of our wines, and a few simple tips.
