Info: wine tasting

Preamble : you should know that our taste, when we eat a food, or when we swallow a drink is in fact extremely limited: the only sensations revealed by the mouth are: The sweetness, the acidity, the bitterness, the salty, the umami, the drying out caused by the tannins, the temperature (of the food, the drink or that generated by the alcohol), the sparkling, the viscosity, texture and structure. All the others "tastes" are in fact olfactory aromas : the taste of strawberry is in fact a scent of strawberry, that of vanilla is a scent of vanilla and so on.

Cabernet Sauvignon is probably the most famous red grape variety on Earth. Wherever they come from, wines made from Cabernet Sauvignon always exhibit a number of common character traits: deep color, good tannic structure, moderate acidity and characteristic aromas of blackcurrant and green pepper. Complementary aromas of raspberry, tomato leaf, dark spices, cedarwood and sometimes blueberry complete the picture.

The rating out of 100 was popularized by Robert Parker and has now established itself as the global standard. Even the very traditional Revue du Vin de France has converted to it this year. There remains only Jancis Robinson who, among the great world critics, marks out of 20.