Tampa wine tasting events happen about three or four times in one month. These are held in various locations usually in country clubs, wine cellars, wine shops, wine classes and restaurants. The main purpose of these events is to judge those exquisite liquors to enthusiasts, sommeliers, and buyers alike.

The level of difficulty for someone to do this is quite easy. Anyone can easily learn it for an amount of time. Some pointers should also be considered for newbies. The three senses that will be your means in judging are tastes, smell, and tastes.

Wine tasting has four stages namely in glass, appearance, finish, and in mouth. The main objective of these stages is to find possible faults, the potentiality for drinking or aging, the complexity, and the character. Bring a pen and a writing material of your choosing to write down notes. Some events have pen and paper for the testers, but it is better to bring one for yourself in the circumstance that they might not provide them.

Appearance is the stage that focuses on color and clarity. Acquire a glass for the container of your drink. Tilt your glass and then observe first the edges then the center portion. A white background is very essential in determining the proper color. Napkins, table cloths, and paper are good examples.

Red wines are usually colored purple, ruby, red, garnet, maroon, or brownish. White wines are usually light green, golden, brown, amber, pale yellow, or clear in appearance. Old red wines often have orange tinges on the edges compared to the new ones. Old white wines are darker if compared to a new one.

Something also to be noticed is the opacity. Try looking if it is dark or watery, dull or brilliant, opaque or translucent, and clear or cloudy. Swirl your glass for a short time. Take note if there are any bits of cork, sediments, or other floaters.

In glass is the stage where tasters rely on their noses. A ten to twelve second swirl makes the natural aroma more evident. The swirling vaporizes the alcohol causing any scent of alcohol to disappear. A quick sniff should be done to get a first impression. Putting the nose closer and sniffing it for the second time, causes a smell of different scents. Swirling it again makes those scents mix into one.

The in mouth stage is the part where tasters finally taste the flavor. Try sipping at it first, but do not swallow. Let your tongue feel the flavor for a few seconds and spit it on a spittoon for the initial impression. Acidity, residual sugar, alcohol content, and tannin levels should be considered in analyzing. If you did try to swallow it, it will affect your judging with other wines. There will be a second time in tasting, but this time, the liquid is slurped to the mouth. Once again, let the tongue feel the flavor and swallow it. The main focus in judging should be on the fruit or spice.

The finish stage or final phase focuses on the effect it leaves in the mouth and throat. Another thing to also take note is the duration of the effect. If testing for other wines, it is advisable not to swallow. Drink lots of water to avoid drunkenness. Judging should be done unbiasedly. Remember these tips and you will be a good judge in any Tampa wine tasting event.

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