Looking into the glass
From violets to horse sweat
Not everyone can be a real wine pro - the main thing is that what's in the glass tastes good. That's true. But why be simple when you can be more precise? You can learn to analyze wines. It's not about sniffing, but rather about classifying them correctly. The average person knows more than 10,000 smells, but only a fraction of them are recognized correctly.
Nose to brain, brain to nose
In order to be well prepared for the olfactory battle, you should always go through life with your nose up and smell consciously. This way, the brain also remembers it and can take the nose under its wing when tasting. In this respect, it is a question of training: to create optimal conditions for wine tasting, you should not look for a cozy spot outdoors, because otherwise the aromas will be taken away by the wind and denied a path to the nose. It is also not really advisable to take a "proper draught" - it is better to take smaller doses a little more often. It is important to swirl the wine glass, which in this case should ideally be narrower at the top in order to experience the aromas in a more concentrated way, before smelling to release the aromas first.red wine should ideally be cooled to 16 degrees when tasting, otherwise the alcohol will come to the fore. Salami and the like should also be left in the cupboard. After all, it's all about the wine and it simply shouldn't be "sausagey". Water, on the other hand, can be drunk liberally in between to reset the taste buds, and so it can happen that you find aromas such as caramel, roses, vanilla or mushrooms in the noble red.
The different categories with their typical aromas in the glass: Supertuscans, Chianti Classico Riserva, Rosato and Chianti Classico
Odor kitchen
Anyone who still wants to make sure they have the right nose can now have it confirmed, at least when it comes to Chianti Classico, thanks to the aroma shoot. No distance was too far, no tree too high and no effort too much for Nina Tiefner. Half a year in advance, she had already spent a lot of time thinking about when and how the project should be realized, and thanks to the fruity support of the Allerberger fruit stand at Salzburg's green market, she was finally able to get started. The ideas in the head, the ingredients in the kitchen and the photographer in the house.
Eva meets. Nina in Chianti
As a well-established team, it was great to see how well this idea works in the glass. Presentation of typical aromas: a decision-making aid for wine lovers of Chianti Classico, Chianti Classico Riserva, Chianti Classico Gran Selezione, Rosato and Vinsanto, which, together with a lot of patience and attention to detail, now also ensure digital appetite appeal.
Guest article by Eva-Maria Mrazek.