ON THE TASTING

In red wines, the evolution of the colours would go from deep, almost bluish, purples and black cherry shades passing through violet-red, cherry-red, garnet, ruby, red with a brick-red rim, auburn-chestnut and in cases of a lot of evolution, chocolate colours. On the nose, the fruit, flowers, liquorice, aromatic herbs and spices that a wine can have, evolving towards dried fruit, jam, compotes, liqueurs and alcoholic headiness. This “theoretical” evolution can help us to know better the wine we are drinking and what point it has reached in its maturing process.