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You says that a pleasure is complete if everybody and five the senses have involved from the
experience; it is the case of the sparkling wine.
The eyes allow us to see the transparency, the tonality and the intensity of the color, appreciate the effervescence of the
wine.
FOAM:
it is observed the foam abundance and characteristics.
CLEARNESS: it is
the clearness at all the luminous rays that are not absorbed by the sparkling wine
cloudiness.
COLOUR: the
cromatic variation is observed lightening the sparkling wine with
reflected light against a screen with a white ground.
PERLAGE: it is
observed how big are the carbon dioxide little bubbles
dimensions developped.
PERLAGE: it is
observed the little bubbles duration and continuity persistency
(little chains).
The nose allows us to feel the range of the manifold tones of the
perfumes.
FRANKNESS:
the absence of any unpleasant sensation.
INTENSITY:
the perfume quality exhaled and its persistency in time.
FINESS:
qualitatively the elegance
and class of the aromatic-odorous shades of the sparkling wine.
HARMONY:
the result of the right equilibrium among all the components present in the formation of the olfactory
characteristics.
The mouth makes us taste the tastes in their complexity and wealth and does us feel the pure one to like that the gustatory papilles
stimulate.
FRANKNESS:
the taste sensation of pleasanteness and absence of extraneous or
unpleasant tastes.
INTENSITY
the quantity of taste sensations perceived.
BODY: all the
components that contribute to the taste sensation of fullness,
robustennes and body of the sparkling wine.
HARMONY: the
result of the right equilibrium among all the components (frankness, intensity,
body) that contributes to such
quality.
TASTE-OLFACTORY:
the lenght of the taste-olfactive sensation in the mouth.
PERSISTENCY
after the expulsion or swallowing of the sparkling wine.
FINAL
SENSATION: the quality of the sensation perceived after the
expulsion or the swallowing of the sparkling wine, classified as aftertaste
sensation.
The touch stimulates us with the pleasant feeling of great or smaller fluidity of the wine on the
language, besides the freshness transmitted to the hand by the thin walls of crystal of the
glass.
The hearing is stimulated by the fizzy sound of the due sparkling wine to the sum of thousand of individuals "pop" of explosion of little bubbles and to tinkle some cups that raise aloft
him.
All these feelings complete the agreeability to enjoy and to share the pleasures and the joy to accompany a good supper or a toast wish her with a foamy
wine.
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