In the world of wine there are a wide variety of concepts to describe the impression that a certain wine makes on us when tasting. From Bodegas Copaboca, we want to explain one of these insights so that both occasional and experienced drinkers understand each other when trying to describe that perception. We talk about the length of sensation, a concept that will surely attract more than one attention in any informal chat.
The experience of tasting a glass of wine, either pairing it with a dish or with no other protagonist than the wine itself, should not be an ephemeral, fleeting pleasure, but must leave us with a memory. Wine must be able to activate our senses in order to prolong the impression.
When we taste wine, we refer to color, body, smell and taste. This important detail is what will finally leave us with a memory of that wine. Therein lies the importance of the length of sensation. We have to perpetuate this concept in our senses so that we can identify and associate that wine with what it transmits to us.
The sensations that we perceive during the attack phase (when we start to taste) are those that will guide us sensory to recognize the typology: dry or sweet.
The passage through the mouth allows us to distinguish between acidic and bitter flavors, as well as their texture, roughness or softness.
And the final impression, which helps us detect the tannins of the grapes used and the woods in their storage.
This whole process can take us between 15 and 20 seconds, with special relevance to the passage in the mouth, which should take up 5 to 10 seconds so we can capture the emotion that it transmits to us.
It is obvious that, in addition to the flavor, the aroma of the wine also has great importance, since it helps to strengthen the memory, but without a doubt the length of sensation is the one that will persist in the memory to associate it with our particular classification and pairing with dishes.