For professionals, winemakers, oenologists, sommeliers and wine merchants, to taste the wine is to look at it, to air it, to smell it, to taste it, and to especially spit it out.
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Spitting is frowned upon in polite society -- unless of course the spitter is engaged in tasting wines.Once in the mouth, the wine is swirled around -- or chewed -- for a few seconds.For professionals -- winegrowers, oenologists, sommeliers, wine merchants -- tasting wine means assessing its appearance, or robe, its interaction with air, its aromas and finally its taste, as well as its "structure" in the mouth.Spitting the wine out is intrinsic to a tasting.Spitting, when the wine mixes with air coming from the nose, can bring out "other prevalent aromatic notes," Peyrat says, calling the phenomenon "retro-olfaction".
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