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4 lugs

In the context of a wine evaluation (judging) or wine address (describing), we sometimes speak of four different olfactory sensations that can be perceived one after the other when tasting:

1. Nose

Without swirling the glass, only sniff briefly and lightly without inhaling too deeply. This allows the particularly volatile aromas to be perceived and gives a first indication of the type and complexity of the wine.

2. Nose

By swirling the glass (see also under Enjoying Wine), further aromas are released. Any wine defect that may be present is now also intensified or only now perceived.

3. Nose

After the first sip and the distribution of the wine in the mouth, further aromas are released, which are now perceived retronasally (when exhaling) via the connection of the nasopharynx with the upper nasal concha to the olfactory mucosa.

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