Page 13 - CAVAS 2018 OK
P. 13


              Each wine description comprises two different concepts:
                 × OBJECTIVE
              These are the “measurable” and more reliable qua-  • Aroma: intensity, as well as any possible fault or ex-
              lities that do not depend on the personal idiosyn-  cessive pre-eminence of a particular element contai-
              crasies of the taster, and therefore may be easily   ned in the sample (e.g. wood, grape variety, fruit notes,
              compared and understood by a non-professional   type of ageing and its length, etc.)
              taster.                             •  Taste: both intensity and structure; whether it is meaty
                                                    or not, its body, roundness, the basic tastes (acidity,
              • Colour: both intensity and clarity; for example, if the   bitterness-tannins- sweetness, salty) as well as the
                wines is intense, open, pale, cloudy, limpid, etc.  notes already described for the aroma.
                 × SUBJECTIVE
              These are the “non-measurable” qualities of a more
              personal nature, related to other elements that the ex-
              perienced taster may manage and which could serve
              as a sort of sensory guide for the reader. For example,
              in terms of colour, to speak of “golden, cherry, old gold,
              mahogany, straw, etc”; or “roasted coffee, jam, cherry,
                                                                                        CAVAS & OTRAS BURBUJAS
              attic, etc.” when referring to both aroma and flavour.
              For  a  different  taster,  for  instance,  “roasted  coffee”
              could be equivalent to a toasted hint, and “attic” would
              rather be “dust” or “seasoned wood”.


         Maqueta_LUIS SEGURA rosa.indd   13                                       28/1/18   22:37
   8   9   10   11   12   13   14   15   16   17   18