A Look in the Glass

From Violets to Horse Sweat

Not everyone can be a real wine pro – the main thing is that what's in your glass tastes good. True. But why keep it simple when you can get more specific? You can learn how to analyze wines. It's not just about sniffing, but more about correctly identifying things. On average, a person knows over 10,000 scents, but only a fraction of them are actually recognized correctly.

Nose to Brain, Brain to Nose

To be well-prepared for the 'scent battle,' you should always go through life with your nose up and consciously smell things. That way, your brain remembers it and can give your nose a helping hand during a tasting. So, it's all about practice! To create the best conditions for a wine tasting, you shouldn't pick a cozy outdoor spot, because otherwise, the aromas will be carried away by the wind and won't make it to your nose. Taking a 'big sniff' isn't really advisable either – it's better to do it more often in smaller doses. The wine glass is important; ideally, it should get narrower towards the top to concentrate the aromas a bit more. Swirl it before smelling to release the scents first. Red wine should ideally be chilled to 16 degrees Celsius for tasting, otherwise, the alcohol will overpower everything. You should also leave salami and similar things in the cupboard. After all, it's about the wine, and it simply shouldn't be treated like an afterthought! Water, on the other hand, should definitely be drunk generously in between to reset your taste buds. And so, it can happen that you find aromas like caramel, roses, vanilla, or mushrooms in a fine red wine.

The different categories with their typical aromas in the glass: Supertuscans, Chianti Classico Riserva, Rosato, and Chianti Classico

Scent Kitchen

If you still want to be sure you've got a good nose, you can now get confirmation, at least when it comes to Chianti Classico, thanks to an 'Aroma Shooting.' Nina Tiefner went to great lengths for this, no distance was too far, no tree too high, and no effort too much. For half a year beforehand, they were already busy thinking about when and how to make it happen. Thanks to fruity support from Allerberger's fruit stand at the Salzburg Green Market, they could finally get started. The ideas were in their heads, the ingredients in the kitchen, and the photographer was right there.

Eva Meets. Nina in Chianti

As a well-oiled team by now, it was great to see how well this idea worked in the glass. Presenting typical aromas is a helpful guide for wine lovers of Chianti Classico, Chianti Classico Riserva, Chianti Classico Gran Selezione, Rosato, and Vinsanto. With lots of patience and attention to detail, these now also create digital appetite appeal.

Guest Post by Eva-Maria Mrazek.