Put the wine in clear light by holding your glass against a white surface.
1. Colour and Nuances:
- White wines white gold, green gold, pale gold, golden, yellow green, straw yellow, golden yellow, orange yellow, amber, etc.
- Rosé wines purplish pink, raspberry pink, peony pink, orangey, salmon pink, apricot, grey, onion skin, etc.
- Red wines purplish red, garnet, ruby red, morello cherry, brick red, tile red, mahogany, etc.
+: Robe with a good intensity, intense, deep, strong, dark, etc.
=: Fairly intense Robe.
- : Robe lacking in intensity, clear, pale, very pale, unsatisfactory, etc.
3. Brilliance: reflection of light on the surface (the part of the wine in the glass which is in contact with the air)
+: Brilliant, crystalline, dazzling colour.
- : Matt, dull, steely colour and so on.
4. Limpidity: absence of cloudiness.
+: Clear colour, and so on.
- : Cloudy, hazy, turbid, etc.
- Do not confuse "cloudy" with "deposits". A cloudy wine is usually considered to be negative, whilst a deposit is often of natural origin (tartar, wine colouring substance, etc.).
- The fluidity of a dry wine and viscosity of a sweet wine may also be observed.
- Legs, tears and pearls tell you the alcohol content of the wine. They are not an absolute criterion of the quality of the wine, but often give a good idea.
- When tasting Crémant de Bourgogne, note is taken of the colour and liveliness (the consistence and persistence of the froth and the size of the bubbles and speed at which they rise).