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 he gustatory examination is performed on the palate, and involves not only the sense of taste but also the sense of touch, to confirm balance of basic flavors, as well as texture and body.
Wine tastes are simpler than smells. They are sensed on the tongue, which, through the taste buds, detects four basic flavors:
- Sweetness
- Acidity
- Saltiness
- Bitternesss
The most important for evaluating a wine are sweetness and acidity. Saltiness is barely perceptible and serves mainly to heighten sweet and acidic flavors. A hint of bitter adds interest to certain wines but pronounced bitterness is a negative factor. Each flavor is sensed most strongly by certain parts of the tongue. But in each case there is a time lag from the moment the wine enters the mouth and the point when the taste is registered. Also each flavor remains evident for a length of time that determines its persistence.
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