Attractions of the Hudson Valley, NY
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Wine Tasting
Wineries | Wine Tours
Hudson Valley

Plan a trip to the wineries in the Hudson Valley where you can visit the wine tasting rooms, tour the wineries, and learn how wine is made in the Hudson Valley. Visit Wineries in the Hudson Valley.

Pack a picnic lunch and eat out overlooking the picturesque picnic grounds and vineyards of the wineries. Visit the wineries and plan a wine tasting tour throughout the Hudson Valley. Go to a winery in the upper-Hudson Valley when you visit

Visit a winery in the mid-Hudson Valley. Book a winery tour where you can visit several wineries in a day. Plan a trip to the wineries where you can book a trip on the Shawangunk Wine Trail, nestled between the Shawangunk Mountains and the Hudson River in Ulster County, just 85 miles north of New York City. The Trail is composed of eleven family owned wineries. Go to the

Plan a weekend visiting the Hudson Valley wineries; and go wine tasting in the beautiful and Historic Hudson Valley. For something fun to do on the weekend, go to the wine tasting rooms of Hudson Valley wineries. Try the delicious wines made from some of the oldest wine producing vinyards in the country.

Visit Hudson Valley Wineries in the beautiful hills and valleys of the Hudson Valley. Book a tour at a winery or plan a weekend visiting several wineries on one of the Hudson Valley Wine Trails.

Before booking a tour of the Hudson Valley wineries, have fun reading the following excerpts on the art of wine tasting. This section is about the characteristics, qualities, and types of wine, and offers an in-depth dissertation about wine tasting.

This section about "wine tasting" has been extracted from a book written more than 100 years ago called: Wine: classification, wine tasting, qualities and defects by G. Grazzi-Soncini, Frederic T. 1865-1939 Bioletti, A. J. Johnston published in 1892. California. Board of State Viticultural Commissioners.

Before you go wine tasting in the Hudson Valley, enjoy becoming "a wine tasting expert". Read the following excerpts from Wine: classification, wine tasting, qualities and defects.Perhaps you can apply some of these wine tasting techniques on your next visit to Wineries in the Hudson Valley.

    "Who first made wine is not known. The history of its manufacture, like that of many other fermented beverages, extends back into the mists of ages; nothing, therefore, is known about its first use. Tradition and mythology give several accounts of its first appearance, but they are of a very contradictory nature.

    "Of one thing we may be sure, and that is that from the first, man has asked himself the question: Is wine a real benefit? A question that has not yet, perhaps, been answered to the satisfaction of some.

    "Even at the present day it is not possible to give a satisfactory, definite reply to this demand, unless we look at it from an economical stand-point, in which case there can be no doubt of its utility, as it is one of the principal sources of national wealth in every country where the grape can be grown.

    "We must therefore consider it from this point of view, otherwise its real utility to man might be contested. It is said that wine incites man to anger, licentiousness, murder, and in general subjects him to a thousand depraving temptations.

    "II vino e il veleno piu teribile per la societa. Ne i fulmine di Giove, ne la spada di Marte, ne i bad di Venere hanno fatto tante vittime quanto Bacco coi calici spumante." Bizzozero.

    "Alcohol, the moment it enters the cells and nervous filaments, revives their functions and excites and stimulates their action; this state of exaltation passed, however, if more alcohol is imbibed by the cells and nerves a period of exhaustion supervenes. The presence of this foreign body in the organism, tainting the blood and diffusing its vapors through the substance of the brain, interferes with the chemical processes of the body, augments the resistance to the nervous movements, and engenders that particular kind of poisoning known under the name of intoxication.

    "It was owing to wine that Ham was cursed and became the servant of his brothers' servants. It was owing to wine that the ancient Persians, Lacedemonians, Romans active, vigorous, and glorious by a thousand splendid victories, as long as they possessed the virtue of sobriety declined and fell when Delia stoica incude Spessa nel vin tempravasi La rigida virtude.

      But that was the abuse not the use of wine.

    "Every one should know that wine, drunk in moderation or with temperance, favors and augments the secretion of the gastric juices and so aids digestion; it excites the imagination, awakens the memory, dispels care, restores the physical force, and renders the movements of the body active and vigorous.

    "A proof of this, if one is needed, is furnished by the fact cited by all writers on hygiene, that if in the war of 1870-71 the German army was able to sustain the fatigues of the campaign and sieges, always remaining in good health, it was because they were invading and conquering a wine-producing country.

    "Bacchus is the "Dio salvatore." Plutarch, in the life of Caesar, mentions that the whole army of. the General was once afflicted with a disease which Caesar cured by allowing all the soldiers to get solemnly drunk. From that day they all commenced to recover.

    "Certainly among the curative resources at the disposal of hygiene and medicine there is none more frequently used than wine. We always, as it were by instinct, say to a convalescent: "You should drink wine."

    "Hippocrates says: "Wine is a liquid marvelously adapted to man, well or ill, providing he take it at the proper time and in quantities suitable to his constitution."

    "Liebig, too, is of the same opinion, for he writes: "Wine is unsurpassed by any product, natural or artificial, as a restorer of the vital forces when they are exhausted; it animates and revives the saddened spirits, it serves as a corrective and antidote in all irregularities of the animal economy, which it preserves from the passing ills to which inorganic nature subjects it."

    "Wine considered from an alimentary point of view has its chief importance in the union of alcohol with an acid liquid; the acid moderates the too energetic action of the alcohol, especially its action on the nervous system.

    "The tannin and coloring matter, when present in due proportion, exercise a very favorable influence on the stomach by animating the energies of the digestive functions.

    "The aroma, the bouquet, the "seve" of a wine are also useful, as many facts tend to prove, among others, the fact that well-flavored substances in general have a favorable influence on nutrition.

    "Wine has a density nearly equal to that of water, and is absorbed into our system with much less rapidity than spirits; this fact is of great importance to the animal economy, because the effects of wine are thus felt for a longer time and without the danger accompanying the rapid effects of brandy.

    "Wine is absorbed by our digestive organs without any change but that of being mixed with the gastric juice. There is no need of the intervention of the digestive ferments to facilitate the absorption of the wine in its last office of nutrition. This explains its utility in certain diseases.

    "The complexity of the organic matters that enter into the composition of wine, which up to a certain point resembles that of the human body, explains its restorative action in the case of individuals weakened by anemia or insufficient nourishment, etc.

    "Wine, then, is produced and drunk, and of all fermented beverages it is the most healthful, and the one that most harmonizes with our organism. If nature had gifted man, as it has all other animals, with a surer instinct in the choice of the food that was best suited to his constitution, certainly without any hesitation among the first substances he would have selected wine; however, having a less reliable instinct than he might have, he has allowed himself to be greatly influenced by tradition and imitation in the choice of his beverages."

    Wine and the Art of Wine Tasting

    Classification

    "Of the numerous classifications that have been made, and that might be made, of the various and diverse wines produced in the different winegrowing regions, that is to be preferred which, up to a certain point, can be considered as the most natural, by giving an immediate idea of the principal characters presented by a certain wine or category of wines.

    "Carpene very justly considers the classing of wines according to different dishes or repasts as misleading and hurtful to the trade; for, as he well remarks in one of his articles, if this classification should be carried out we should have tripe wine, cheese wine, macaroni wine, etc. As every one knows, the order of wines and dishes through the repast is influenced by fashion and caprice. Tomorrow, perhaps fashion will oblige us to imitate northern nations and Americans in our " cuisine," and then we will be obliged to drink champagne through the whole dinner; thus champagne must be successively known as an oyster wine, a soup wine, a roast wine, and heaven knows what else.

    "Not long since I was at a banquet, and by chance was placed next to a certain high functionary who was to commence the series of toasts. On the appearance of the roast our high functionary prepared himself. "But how is this," he exclaimed to a neighbor, "do they not give us champagne now?" "They serve the 'roast wine' now," replied the other. "Roast wine," cried the surprised high functionary, "but at court they serve champagne with the roast." Champagne was afterwards brought, and then the eminent personage was able to get up and make his toast, a very appropriate and happy one. I cannot say what influence the " roast wine " may have had on it.

    "This classifying by dishes is certainly all wrong, but if we should ask ourselves the question, as an amateur does in the wine taster's vade mecum, "La vite ed il vino" "When should one drink wine?" the answer most certainly would be, "Whilst eating." Without a good selection of wines the most perfect bill of fare loses all its value.

    "High-class red wines should not be drunk before they have been eight or ten years in bottle. Before that they may be rough, and not particularly pleasant to the taste. Very fine white wines, too, should be well aged, otherwise the sugar, of which they contain a certain amount, will not have been all transformed into alcohol, and lessens their strength and bouquet.

    "A natural, primary, and main division of the various wines may be made with reference to their color, viz.:

    White and Red Wines
    "It should be stated here that this general division rests not only on the color that the wine may have, or on the presence or absence of oeno-cyanin in its composition, but on other characteristics in which a white wine differs greatly from a red. This division is of no little hygienic importance, wines of different color having as distinct effects on our constitution as wines of different age, alcoholicity, or acidity.

    "White wines, as is well known, are obtained from white grapes or from red grapes which, instead of being crushed and fermented in a mass, are pressed, and the must fermented separately; that is, not in contact with the pomace or solid parts of the grapes.

    "I call attention to the fact that white wine can be made from red grapes, because wines so made have exactly the same action on our system as have white wines made from white grapes. Certainly the following from Guyot is very true:"

    "Wine which has been fermented in contact with the stems, skins, and seeds of the grapes is very different from that which has been fermented separately. The latter wine is white, the other red, and the antithesis, though expressed nere simply by the opposition of color, does not consist in the least in this difference of color, which is only an accident. The real difference consists in the special and often opposite hygienic qualities of these two kinds of wine. Nowadays they make red wines which have all the hygienic properties of white wines, and it is possible to produce white wines which would have all the hygienic properties of red. All that is necessary to obtain this last result is to ferment the must of white grapes with the skins, seeds, and stems, in the same way as red wine is treated; in this way all the effects are obtained of a rapid decomposition and solution by maceration of the principles and products which are not found in the juice of the grape."

    "I insist on the true distinction of wines obtained by the fermentation of the juice of the grape completely isolated from its accessories, and those made by fermentation of the juice, together with all, or at least part of the rest of the grape a distinction quite independent of the color. Nothing is more alien or of less importance to the quality of a wine than its color. It may be a sign an indication but it is never a quality of itself. By the majority of consumers color is looked upon as a guarantee of the purity, quality, and strength of the wine. It is on account of this considering color as a sign of quality that unscrupulous dealers make use of it to commit innumerable frauds.

    "White wines are in general diffusible stimulants of the nervous system; if they are light they act rapidly on the physical organization, of which they intensify all the functions. It seems that they escape just as quickly through the skin and mucous membranes, and, above all, with the urine; their action, then, is of short duration.

    "Unlike white wines, red wines are tonic and persistent stimulants of the nerves, the muscles, and the digestive organs. Their organic action being slower is more prolonged; they do not unduly excite the perspiration nor the excretions, and their general action is astringent, persistent, and concentrated.

    "Moreover, the common opinion, founded on daily experience, leaves no doubt of the real difference, in their sensual and organic effects, between white wines and red.

    "Of equal importance are the following words of Dr. Gauber: 'If one should divide the grapes gathered from a vineyard of the "Graves" of the Gironde into two parts, and of one make white wine and of the other red, and then, at the end of four years, make a careful tasting of these two wines which have been carefully treated during these four years, what will be the result? Made from a raw material apparently identical, will they be equally developed and equally mature? The white wine will have aged the most.'

    "Will they produce the same effect, the same degree of stimulation, on our organs? Let us collect the sensations produced by one and the other in the order in which they are produced.

      "1. A glass of white wine, well made and dry, the moment it enters the mouth develops a bright and penetrating aroma, and leaves, in passing, an impression, agreeable it is true, but fugitive and almost hot. Hardly has it reached the surface of the stomach when it causes a feeling of warmth which, in less than ten minutes in the case of certain healthy but impressionable constitutions, becomes very intense. Sometimes the action, by sympathetic radiation, is reflected from the stomach to the head with the promptitude of the electric fluid. Generally, after an hour or less, a sensation is felt as of a pressure either on the two temples or around the whole head; the hand is instinctively passed over the forehead as though to free it from some load. Sometimes a feeling of painful fullness of the brain accompanies these effects. The irritation is communicated from the gastric and nervous centers to the whole body. It shows itself by increased warmth, often irregularly distributed of the body (with irritable people the palm of the hand often becomes unpleasantly hot and dry); by a need of movement, of displacement rather than of exercise (with people of the disposition mentioned above this need is shown by an internal agitation, by slight muscular trembling accompanied by shooting pains that strike, with the rapidity of lightning, different parts of the body).

      "At the end of two or three hours, more or less, according to the temperament and susceptibility of the individual, the irritation passes away and the taster finds himself in the same condition as before, with or without a certain feeling of lassitude or sadness.

      "2. If the white wine is replaced by a red wine of the same vintage, and taken at a proper temperature, it will leave in passing a distinct impression on the two senses of smell and taste of a soft aroma; its fluidity in the mouth is less, and though it feels more material, so to speak, it leaves a less intense feeling of dry heat. Its contact with the stomach produces a softer and more gradual impression.

      "The organ is still warmed, but in a more vital manner, as it were. As to the sympathetic propagation of the stimulating action towards the head: it still takes place, but without the nervous phenomena of pressure and pain; the brain is gently excited. Its extension to the organs of the senses, if it takes place, is no longer betrayed by the need of displacement and agitation, but bv a strengthened desire for exercise, which is very different. The duration of the stimulation is more prolonged and ceases insensibly, so that the most attentive observation cannot detect the exact time at which it ends.

    "Here is, we believe, the sufficient explanation of the difference of effect observed between white wine and red wine the first (white wines of Graves), produced by fermentation of the must separate from the pomace, contains about 4 to 6 per cent of extractive matter and tannin; the second, 8 to 11 and 12 per cent of the same matters.

    "It is to this difference in the proportions of the rough and astringent matters of the wines that we attribute their different effects.

    "In the red wines the pressure of the alcohol on the nervous system of the stomach is softened by the interposition of more abundant tonic and extractive matters; the effect is thus slow and successive. In white wines it is almost immediate, and therefore stronger and less lasting.

    "Each of these large groups into which the various wines may be divided is susceptible of three subdivisions, which are sufficiently natural, as they give immediately some idea of the quality of a wine which enters into any one of them.

    "These three subdivisions are the following:

    1. Table Wines

    2. Dessert or alcoholic wines.

    3. Blending or cutting wines.

    Table wines
    "These wines may be of higher or lower quality, according to the locality in which they are produced, and to the care that is taken in their making and after-treatment; they must not be sweet nor too alcoholic; not aromatic nor possessed of too pronounced a bouquet, though those of higher quality may be slightly aromatic; they must not be too rich in color, too astringent, nor too acid; they ought not to be harsh nor of too heavy body, that is, too rich in extractive matter.* A wine of this group should be clean tasting, and should form an harmonious whole, agreeable to the palate and stomach, so that it can be drunk with pleasure. These wines are healthful, because they favor digestion, and a certain quantity of them can be taken without producing intoxication or other physical disturbance. Concisely the characters of a typical table wine may be described as follows:

      "Light but not poor in alcohol; not the slightest tendency to sweetness; pleasing but light and delicate aroma and flavor; nothing excessive, but complete harmony of all parts. A full and generous homogeneity; limpidity; constancy of type.

    "In the middle of the seventeenth century England consumed the light wines of France, and, as Gladstone says, they laughed and sang in those days in the British realm. The wars between France and Great Britain breaking out, the French wines were prohibited and in their stead the heavy wines of Spain and Portugal were imported; they still drank as much, continues Gladstone, but they sang no longer; to laughter succeeded quarrels and base deeds." R. Dejermon.

    "As in this class of wines are comprehended all qualities from the finest to the most ordinary, it is easily seen that other distinctions can and must be made, in order that the wines, for example, of Barolo or Chianti, shall be distinguished from wines produced in some less favorable locality. The various wines that enter into the category under discussion can be naturally and conveniently classified as follows:

    A. Superfine, or high-class wines; the "Grands Vins" of the French.

    B. Fine wines

    C. Fine common wines

    D. Common wines

    E. Low-grade wines

    "This classification, as Polacci would say, has nothing imaginative or strained about it, as it simply represents the wines that we really have and of which we make use in commerce.

    "I will now try to give, not a definition, because the name of each class is of itself a definition, and should give a fair conception of the distinction to be made between the several classes, but an idea regarding the characteristics which have served in grading the wines which we actually produce in Italy.

    "A. High-class Wines
    These are wines which are produced in certain spots, or rather which are obtained from certain varieties of grapes, grown in especially favorable conditions of climate, and more particularly of soil, compared with those of the circumjacent vineyards; wines which also, it may be said, are the product of an almost infinite series of careful treatments, beginning in the vineyard and continued through the vintage and during the whole time, which is certainly not brief, of their conservation; wines, in short, which unite in themselves all the characteristics and qualities which should be found in a fine wine, united with the greatest delicacy and fragrance of aroma and freshness on the palate. An Italian wine which belongs to this class is the Chianti di Brolio. Of the French wines of Bordeaux, or more precisely of the Medoc, there are Chateau-Lafite and Chateau-la-Tour, the latter of which is distinguished from the former by a slightly heavier body and a more pronounced flavor and aroma.

    "B. Fine Wines
    These are wines which approach very nearly to the preceding class, but are, nevertheless, somewhat inferior to them, either in delicacy of aroma or in some other quality; very often they lack or are deficient in the freshness which distinguishes the first class. These wines are very often the product of grapes grown in the neighborhood of the vineyards producing the first-class wines which have given renown to the locality, but they may be made from grapes grown in other localities. To this second class belong, for example, those wines of Chianti which resemble greatly in character the Chianti di Brolio, but do not equal it. In the same way among the French wines of the Medoc, Saint-Julien and Saint-Estephe approach but are not equal to Chateau-Lafite.

    "It may very possibly be that some of the wines of Chianti exhibit qualities which place them, so to speak, in rank with the Chianti di Brolio; then from the second they must be promoted to the first class, as is the case with Chateau-la-Tour, which,, though somewhat different, is deemed worthy to stand in rank with Chateau-Lafite and the other two, Chateaux-Margaux and Chateau-Haut-Brion, which together form the four " grands vins," high-class wines of the Gironde.

    "C. Fine Common Wines
    In this third category are placed those wines which are intermediate between the fine wines and the common wines. This class of wines can be produced in large quantities in Italy, as there are numerous regions both in the hills and plains which present the requisite favorable conditions.

    "The wines in question generally lack or are deficient in delicacy; with time, and sometimes, too, with a little artificial aid, they acquire some aroma which is not, however, always very delicate. These wines form, or ought to form, the bulk of our export trade; but if we wish to do a steady trade we must set ourselves diligently to make and properly handle these wines. To do this the producers must abandon the idea of making high-class wines, and confine themselves to wines of this kind.

    "The wines of this class produced in Italy, especially by those who have recourse to artificial additions, or who do not well understand the processes of wine making, present a certain dryness to the taste which is not exactly pleasing.

    "The taster will pronounce them sound wines without any particular defect, but he is not quite satisfied. This may be owing to an artificial aroma, or to the addition of alcohol; it may be caused by heating, or by a too violent fermentation, to the grapes having been picked at the wrong time, or to an injudicious correction of the must, or but as this is not the place to try to account for it will suffice to state the fact.

    "Such artificial aids, then, as the addition of drugs, the drying of the grapes, heating, etc., should be abandoned, and instead a judicious choice of vines, or a blending of grapes or wines substituted; in this way it will be possible to deliver to the trade wines which have a sufficient freshness of taste and frankness of flavor; they will be to a certain extent smooth and delicate, and will possess more or less of that fruity taste so much liked by consumers.

    "D. Common Wines, or Wines of the Plains
    "This is a class of wines of which it is not very easy to give a definition or to point out its exact limits in Order that it may not be confused with the preceding or comprehended in the following class. To prove that this is a real difficulty it will suffice to quote the eminent agriculturist, F. Re: "I have sometimes drunk wines made from grapes grown in a naturally clayey soil, subjected to irrigation, which were very good, and some even which seemed to be of superior excellence."

    "I should therefore state that all wines grown on level ground cannot be classed as common wines; even on the plains, when the climate and especially when the soil and the variety of grapes are particularly favorable, choice wines may be produced which are worthy to figure in the preceding class.

    "The division or class of common wines comprises all those wines consumed in the largest quantities, and which, because of the ease and economy with which they are produced, can be sold at a low price, so that they find steady consumers among the working classes, who consume, after all, the greater part of the product of the vineyards.

    "These wines are most commonly the product of grapes grown on the plain, either in vineyards or associated with other crops; this does not exclude the possibility of producing such wines from grapes grown on hills, and especially when the exposure is unfavorable, or when the nature of the soil is unsuitable, or when, on account of the ignorance of the grape grower, who prefers quantity to quality, he plants by preference those varieties which give an abundant crop of very inferior grapes. Wines of this class have very poor keeping qualities, lasting two years at the most, and in general in aging, with the exception of those which are very rough and astringent, deteriorate instead of improving.

    "These wines are sufficiently alcoholic, but owe their conservation less to their alcohol than to their acids, among which, with many of them, must be included carbonic acid. To their acids, also, they owe most of their hygienic value, which is to aid in the digestion of the food consumed by the laborers who drink them food which is naturally difficult of digestion, and rendered more so by its ill preparation.

    "These wines are more nutritious than are those of the preceding class, containing, as they do, larger quantities of albuminoids, in which grapes from the plains usually abound. The reason of the greater abundance of nitrogenous matters in inferior grapes is the natural fertility of the soil on which they have been grown, or the fact that this ground has been manured with nitrogenous fertilizers, with the idea of increasing the bearing of grapes or the production of wood and foliage.

    "These wines are naturally very variable, differing greatly according to the conditions of soil, climate, and aspect under which they have been produced. To further increase this variability man does his best, seeming to take a delight in practicing methods of wine making that are apparently ingeniously calculated to spoil the wine.

    "A wine of this class should be of easy digestion, and easily consumed in moderate quantities, without affecting the head or the stomach. It should be smooth, clean tasting, well fermented, with a certain amount of flavor and acid, and should show none of the effects of secondary fermentations to which these wines are so subject; finally, it should possess a good, bright, but not deep, color.

    "I have said a wine of this class "should be" all this, because only too often, on account of careless making or improper handling, they are anything but healthful; they are, on the contrary, 'heavy and indigestible, causing, even when used sparingly, disturbances of the head and stomach; they are heavy-bodied wines, and so thick as to be appropriately called by some people, "vini carnosi;" their defects are usually due to the vessels in which they have been made and kept, to bad fermentation, or to the addition of substances which have been put in with the intention of preserving the wine, or of masking its defects. They are often costive and overcharged with tannin and coloring matter, recalling, the moment they touch the palate, the flavor of ink. Their color is generally unstable and dull.

    "E. Low-grade Wines
    "These wines occupy the lowest grade on the osnological scale, that is to say, among natural wines. In drinking one of these wines one asks himself if it is really a wine or not rather a piquette or mixture of water and wine, with superabundance of the former. Except color, these wines are deficient in all the elements proper to wine. They must be consumed promptly during the winter, or they cease to be wine. Generally, to render them drinkable at all, they must be left for some time on their pomace, or on that of better wines; or else they can be cut with other wines, or be given the treatment usual in Tuscany, known as the "governo."

    "When these wines are sound they do very well for cutting with other wines, thus making a blend which can be classed with the common wines, or even sometimes with the third class, or fine common wines."

    "2. Dessert or Alcoholic Wines
    This class includes all those wines which the French call " vins de luxe," and therefore champagnes and other sparkling wines, which, how- ever, are, unlike most of this class, of relatively low alcoholic strength.

    "Sparkling wines are placed here because, as a rule, they are of high cost, and therefore " vins de luxe." However, we are now producing natural wines which are 1 afterwards artificially made sparkling, at a much less cost; and this industry is assuming such proportions that it cannot well be overlooked.

    "Apparatus of different kinds for the production of sparkling wines have been known and used for a long time in France, Germany, and Austria.

    "Latterly the practice of artificially making champagne from natural dry wines has been extensively followed in Italy; this is due to the invention of the apparatus of Carpene, which possesses above all previous systems the advantages of simplicity and cheapness. This system has rendered possible the production of good sparkling wines at a moderate cost.

    "With this explanation regarding champagne, and the reason for placing it in this class, I pass to those wines more properly belonging to it, and here give Polacci's definition of 'vini di lusso'.

    "These wines are nearly always alcoholic, more or less aromatic, and are drunk, as a rule, aft&r dinner, on which account they are called by foreigners dessert or after-dinner wines. They are, so to speak, concentrated, and are sipped from small glasses like cordials, for which reason the French know them as " vins de liqueurs." We know them as 'vini di lusso', because they are certainly not necessary beverages, and from their high cost are usually reserved for the tables of the rich.

    "The many and diverse wines of this class can be divided, or rather united, under the following heads: Sweet Wines; Alcoholic Wines; Sparkling Wines.

    "In this class are wines so well known, and of such special character, that it is difficult to class them together, and each is usually spoken of by itself as almost forming a class apart; as with the wines in the first class, the "grand vins," their qualities and peculiarities are so well known that their names alone is a sufficient description; such wines are Marsala, Lacrima Christi, Vernaccia di Sardegna, Malvasia di Lipari, etc. . ."

    Wine Tasting
    The word " tasting " is not used with its ordinary signification when referring to wine, but means, in that case, not only the testing of its flavor by means of the gustatory organs, but also a careful examination of the wine in other ways; of its appearance, of its bouquet, as well as of its effect upon the palate; all of which is necessary before a final judgment can be passed on its character, its qualities, and its defects.

    "Wine tasting is a somewhat difficult art, which cannot be acquired without long practice, and then only by one who possesses a clear eye and very delicate organs of taste and smell. When the last two organs have the requisite sensibility, practice alone is necessary to give them the skill needed in tasting a wine.

    "It is by frequent tasting, by making comparisons, by the examination of good types, that this delicacy and sensibility of the palate is developed which enables it to detect and appreciate the faintest aroma, flavor, or bouquet, as well as the slightest defect.

    "Practically the tasting of a wine is, up to a certain point, of more importance than its chemical analysis. Analysis shows us the principal components of the wine and the proportions in which they are combined; tasting tells us whether these components are in proper proportions to form an harmonious whole, or are, some of them, in excessive or deficient amounts; whether the wine has '* seve," bouquet, aroma; whether it is mature or not; whether it should be racked or bottled; what its defects are, its keeping qualities, etc.

    "Any one can say whether a wine pleases him or not, but only the experienced taster can pronounce with any degree of certainty on the real properties and character of a wine. A good wine may be pleasing to-day and not so to-morrow, on account of slight exterior influences which are dangerous to its stability but may be only transitory in their effects, and the wine may recover and be as good as ever.

    "In order to make useful deductions it is of the highest importance, in fact absolutely necessary, to be able to appreciate and reflect on the sensations experienced in the tasting. It is not every one who can appreciate the true import of what they perceive, but only those who have trained themselves by long practice.

    "The experienced taster, when called upon to give his opinion, looks at and attentively examines the wine. He then agitates it by shaking the glass, and, when necessary, places his hand round the glass in such a way as to warm the wine, thus favoring the volatilization of those matters which affect the olfactory organs; he then tastes it.

    "Sometimes the simple agitation of the wine by twirling the glass is not sufficient, especially when the sparkling and bouquet are to be particularly noticed. In this case the wine must be more thoroughly shaken, which is done by placing the palm of the left hand over the mouth of the glass, and then striking the bottom of it forcibly against the knee. This causes the wine to give off its odors, and in the case of sparkling wines its carbonic acid, more freely. The method, writes Ottavi, is not very polished or elegant, but accomplishes the purpose very well.

    "As can be easily seen the wine taster should preserve his senses, that is, those of smell and taste, with their utmost sensibility; this is only done by avoiding excesses of all kinds, for these in course of time are bound to diminish that sensibility, or to destroy it completely. Thus he must abstain from all highly alcoholic beverages, from strongly salted or flavored dishes, from tobacco in any form, and in general from everything that acts too energetically on the organs of the above mentioned senses.

    "Physical indisposition, more especially affections of the nasal organs, the mouth, or throat, diminish or destroy all sensibility of the senses of taste and smell."

      "Wine should not be tasted fasting, or it will taste weak and insipid; nor after drinking wine; nor with a full stomach. Moreover, the taster should not have eaten anything sour, salt, or bitter, nor anything which might change his taste; but he should have eaten a little, but not yet have digested it." Carlo Stefano.

    Wine Tasting continued . . .
    "The taster should not attempt to give his opinion of more than a certain number of wines at a time, as after having tasted a certain number the senses become temporarily much impaired and incapable of nice discrimination; nor should he judge of a wine after an abundant repast, as the various flavors of highly seasoned or sweetened foods have a great influence on the palate, and prevent it from judging a wine critically.

    "It is a well-known fact that after eating sweet fruit a wine seems to be rougher and harsher than it really is, whilst cheese, nuts, artichokes, etc., make it appear smoother and more delicate.

    "With piquant cheese, like Parmigiano and Roquefort more especially, which Grimod de la Reyniere has called "the tippler's biscuit," all wines seem good, or at least much better than they really are. It is also true that strong and badly tasting wines when drunk undiluted destroy the sensibility of the palate; people habituated to these wines end by being unable to find any taste in the fine wines of delicate flavor which are the delight of the connoisseur.

    "Tasters who are accustomed only to high-class wines, when they taste ordinary or low-class wines are apt to underrate them, if they do not reject them as altogether valueless, though they may be sound and clean tasting.

    "On the other hand, tasters accustomed to ordinary wines almost always deem the prices paid for high-class wines excessive.

    "This suggests the importance of habit as a factor in the modifications which the taste may undergo. It may easily happen that the prolonged use of a substance may render the sense of taste obtuse, and that the tongue may become 'saturated' as Brillat-Savarin says in one of his happy aphorisms. Thus, when the palate has become habituated to a taste, that which at first was intolerable becomes often pleasing and even necessary. Generally, however, habit educates the sense of taste and renders it acute.

    "Sometimes a taster is called upon to give an opinion as to the character, the good or bad qualities of a wine of a certain locality or of some particular producer or vineyard; in this case, even though he may be well acquainted with the kind of wine, to be able to give his decision with more confidence, he will carefully provide himself with a wine of the same type as that which he is called upon to judge; he can thus receive material aid by making a comparison.

    "Naturally, a taster who is used to the wines of a certain locality or country will be more easily able to detect the slightest differences between the wines of that locality, especially those differences in fine wines which distinguish wines produced by different vineyards even in the same locality, and when planted with the same varieties of grapes.

    "A taster should be very cautious in giving an opinion of a young wine, or of one whose origin is unknown, and of pronouncing on its intrinsic worth; the youth of the wine will often mask defects, which, later, become apparent.

    "When it is found necessary to taste several wines in succession, it is a good practice to eat a little dry bread between each wine, or to rinse out the mouth with a little fresh water, to neutralize the palate, so to speak.

    "It is always good to rinse out the mouth with fresh water before commencing to taste.

    "Before commencing the tasting, or rather the final tasting that on which is based the concluding judgment the wines should be sorted; for example, if the wines are of the same kind, but of different ages, it is best to begin by tasting the weakest, thinnest, or greenest wines, reserving the more mature wines and those which are more 'aromatic', smooth, or alcoholic for the last.

    "The same is true when there are many and diverse wines, as at an exposition. In this case the tasting proper should be preceded by an arranging of the various wines, a thing which is not done at all, or badly done as a rule, much to the detriment of the exhibitors. This selection should be based not on the labels on the bottles, or on the statements of the exhibitors, but on a preliminary tasting; in this way those who are to judge the wines will not be presented successively with different type's of wine, with wines of different qualities and ages together, and, as is unfortunately the case, sometimes with defective or bad ones.

    "There are tasters who are ready at any time to pass judgment on a wine; they will even taste directly after smoking. Their opinion, to say the least, is of little value.

    "A good taster is not always in condition to exercise his art, and for that reason must sometimes refuse to make a tasting when he does not feel in a state to judge critically.

    "Here I may appropriately remark that the wine dealer often relies too much on the lack of delicacy of taste on the part of the consumer. He should remember that among his customers there is occasionally a connoisseur, or at least a fairly good taster, who can appreciate the wine at its true worth, and whose opinion is followed by the majority of his other customers.

    "A little advice is needed also by those who are called upon to judge competing wines at exhibitions or elsewhere.

    "Without exaggeration, I may say that there is scarcely a person in Italy, connected in any way with wine, who has not been called upon to act as judge in competitions of this kind. I need not say how much harm this has done our national wine industry; I will simply, with Polacci, express the desire that we might see some day in Italy "una vera magistratura enologica" a body of competent men to look after these affairs.

    "We will now return to our tasting. The forenoon is the time best adapted for wine tasting; the wines are of the proper temperature, a temperature which varies for red wines between 54 and 60 F., and for white wines between 50 and 54 F.; the taster is in good condition, and consequently the tasting may begin . . ."

If you have enjoyed this reading about wine tasting, continue this fun exploration into the world of wine and wine tasting, written by G. Grazzi-Soncini in the late nineteenth century, at Wine: classification, wine tasting, qualities and defects by G. Grazzi-Soncini, Frederic T. 1865-1939 Bioletti, A. J. Johnston published in 1892