A good wine is like a treasure, a coffer of magnificent flavours, aromas and sensations that allow the imagination to fly away to wonderful and often distant places.
Here, you will find a few tips on how to approach a tasting, intended for those who are not familiar with the secrets of the world of wine, and without the expectation to train new sommeliers, but rather with the intent to continue to inspire and excite those who never get tired of learning about wine.
The commitment required on the part of a good taster is that he or she pushes themselves beyond their basic knowledge, beyond the recognition of basic sensations such as sweet, sour, salty, to project themselves towards the discovery of less familiar aromas and flavours capable of enriching the sensory analysis.
When wine and food flavours are correctly paired they enhance each other, harmonising their organoleptic characteristics and providing for a memorable tasting experience. Luigi Veronelli, the most renowned wine writer and philosopher referred to them as love marriages.