We visited the wine village of Ribadavia. Here is where grapes like tempranillo and alvarino really thrive in the warm Galician micro-climate. We sampled the delicious wine in a stone tavern with friends.
Wine tasting 1-2-3:
APPEARANCE-Examine the color by holding the glass up to the light and swishing it around. (also, this is a good time to thank the heavens for the elixir you are about to enjoy). The thicker the residue on the glass, the higher the alcohol content.
BOUQUET-Put your nose delicately into the glass and inhale. Professional wine-tasters and wine fans everywhere have a great time using adjectives common to daily life to describe the aroma of the wine; i.e. oaky, fruity, perky. I described this wine as having a complex aroma of deciduous rain blossom berries and sensuous Costa Rican beach sand. The longer the description, the more it seems you know what you are talking about.
TASTE-Sip the wine and let it flow over your tongue, from one side of your mouth to the other. Wine-tasters do this is because the tongue perceives tastes in sections. The after-taste of the wine is also noted by connoisseurs.
Cheers! Salud! Nastrovia! Le Chaim!
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