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Much more than raising a glass

There are simple gestures that carry a great symbolic weight. Among them, few are as universal and at the same time as full of meaning as the toast. Raising a glass, looking into the eyes of those around us and sharing a moment before drinking is a ritual present in cultures all over the world.

Whether it is done with a glass of wine, cava, champagne or another type of beverage, the toast represents a collective celebration, a moment of social communion and a way of expressing wishes of prosperity, health or happiness.

In the world of wine, the toast has a special dimension. It is not only a festive gesture: it is also a recognition of the work of the vineyard, the passage of time and the cultural value that wine has had throughout history. From the ancient Mediterranean civilizations to contemporary dinners among friends, the toast has accompanied celebrations, agreements, family gatherings and unforgettable moments. Understanding the meaning of this gesture also helps us better understand the relationship between wine and human culture.

THE HISTORICAL ORIGIN OF THE TOAST

The custom of toasting is very ancient, and several historians agree that its roots can be found in classical civilizations. In ancient Greece, symposia — social gatherings where wine, conversation and philosophy were shared — already included rituals of wine consumption that incorporated dedications and wishes before drinking.

The Romans also practiced primitive forms of toasting. During banquets, it was customary to raise the glass while expressing wishes of health or prosperity for the emperor, the guests or the gods. This custom was known as propinare, a term that implied offering or dedicating a drink to someone.

Over the centuries, the toast became established in Europe as a social gesture linked to trust and celebration. During the Middle Ages, for example, there was a belief that clinking glasses could symbolically mix the drinks, thus demonstrating that no one was attempting to poison the others. Although this explanation is probably more legendary than real, it reflects the idea that the toast also symbolized trust among the participants.

The etymology of the word “toast” in some European languages also points to a military influence. Some philologists suggest that it may derive from the German expression Ich bring dir’s (“I offer it to you”), used by soldiers during celebrations in the sixteenth century.

THE TOAST AS A SOCIAL RITUAL

In contemporary practice, the toast is much more than a simple gesture before drinking. It is a social ritual that strengthens the bonds between people.

When we toast, we create a shared moment that briefly interrupts the flow of conversation and focuses attention on a common idea or wish. It may be the celebration of a birthday, a word of thanks at a family dinner, a congratulation at a wedding or even a spontaneous moment among friends.

Wine plays a fundamental role in this ritual because historically it has been associated with celebration and conviviality. According to numerous studies on gastronomic culture published in magazines such as Decanter or Wine Spectator, wine has acted for centuries as a social catalyst: a beverage that facilitates conversation, accompanies food and creates an atmosphere conducive to gathering.

The toast, in this context, becomes the symbolic moment that marks the beginning of the shared experience.

THE ETIQUETTE OF THE TOAST IN THE WORLD OF WINE

Although the toast is a spontaneous gesture, certain rules of courtesy also exist as part of social etiquette.

One of the best known is looking into the eyes of the people with whom one is toasting. This gesture reinforces the human connection of the moment and conveys sincerity. In many European cultures it is considered a sign of respect.

It is also common for a single person to initiate the toast, especially in formal celebrations. This person pronounces a few brief words — a thank you, a congratulation or a wish — before all the participants raise their glasses.

In gastronomic or wine-related contexts, it is recommended to hold the glass by the stem, especially if it is a wine glass or a cava glass. This prevents warming the beverage with the hand and helps maintain the wine’s temperature more effectively.

As for clinking glasses, it should be done gently, especially when dealing with fine crystal glasses. In professional tastings or technical degustations, in fact, the clinking of glasses is often omitted and they are simply raised.

TOASTING WITH WINE: A SENSORY EXPERIENCE

When the toast is made with wine, the moment also acquires a sensory dimension.

The light sound of the crystal, the light passing through the liquid in the glass and the aromas released when the wine moves create an experience that involves several senses. This set of perceptions contributes to making the moment memorable.

With sparkling wines such as Cava or Champagne, the toast takes on even greater prominence. The effervescence of the bubbles and the festive character of these wines have turned them into universal symbols of celebration.

According to various studies by sommeliers and specialists in gastronomic culture, the sound of glasses when they lightly touch can also contribute to reinforcing the emotional perception of the moment, turning the toast into an almost theatrical experience.

EXPRESSIONS AND WAYS OF TOASTING AROUND THE WORLD

The toast also reflects the cultural diversity of the planet. Each language and each tradition has its own expressions for wishing health and prosperity.

In Catalan and Spanish it is common to say “Salut”. In English, “Cheers”. In French, “Santé”. In Italian, “Salute”. In German, “Prost”.

These expressions share the wish for well-being for others. In fact, most of these words are directly related to health or happiness.

Some cultures also have specific traditions. In Georgia, considered one of the oldest wine-producing regions in the world, toasts are part of a complex ritual called supra, in which a figure known as the tamada directs the toasts throughout the banquet.

This example shows the extent to which the toast can form part of the cultural identity of a society.

THE TOAST IN CELEBRATIONS AND SPECIAL MOMENTS

There are moments in life in which the toast acquires a particularly emotional dimension.

At weddings, for example, the toast is one of the central moments of the celebration. Friends and family members deliver speeches that combine humour, memories and wishes of happiness for the couple.

In New Year’s Eve celebrations, the toast with sparkling wines symbolizes the passage from one year to the next and the hope for the future.

In the professional world of wine there are also meaningful toasts. Winegrowers often toast after the harvest or when tasting the first vintage of a finished wine. In these moments, the toast is also a recognition of a whole year of work in the vineyard.

CURIOSITIES ABOUT THE TOAST

The toast is also surrounded by small cultural curiosities. Some traditions claim that one should not toast with water, since symbolically it could bring bad luck. This belief has ancient roots and already appears in texts from ancient Greece.

There is also the superstition, especially in some European countries, that looking away while toasting may bring bad luck.

In any case, these beliefs form part of the folklore associated with a gesture that, in essence, seeks to express joy and companionship.

The toast is an apparently simple gesture, but one full of history, symbolism and emotion. It represents a moment of pause within a celebration, an invitation to share a collective wish and a reminder of the importance of conviviality.

In the world of wine, this gesture acquires even greater depth. Each toast is also a tribute to the work of winegrowers, to the time that transforms grapes into wine and to the culture that for millennia has accompanied this beverage.

Thus, when we raise a glass and toast, we do not only celebrate a specific moment. We also celebrate a tradition that runs through history and that continues to remind us that wine, more than a beverage, is a way of sharing life.

Goodbye for now, and see you soon.

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When we delve into the world of wine, we are often fascinated by its aromatic complexity, by the color it displays in the glass, or by the story that accompanies each bottle. Nevertheless, there is a much more immediate and universal element that allows us to evaluate the quality of a wine: the tongue.

By tasting, we can recognize essential sensations that reveal whether a wine is well crafted, balanced, and has the potential to age. Learning to use the tongue as an instrument of analysis is a fascinating journey that combines science, practice, and personal sensitivity.

THE TONGUE AS A TASTING TOOL

The tongue and the mouth are privileged spaces where a large part of sensory information is concentrated. Sweetness is detected at the tip, acidity on the sides, bitterness at the back, and across the entire surface tactile sensations (dryness, roughness, velvet-like texture…) and thermal sensations (the warmth provided by alcohol or, conversely, the freshness of a wine served at a low temperature) are activated. The tannins in red wines, for example, are not perceived as flavor but as dryness or astringency in the mouth, the result of their interaction with the proteins in saliva. Alcohol manifests itself as warmth and volume, and the body of the wine is expressed in the density or weight we feel as the liquid glides across the tongue.

This immediate information allows us to go beyond simply deciding whether we like a wine or not, because it provides clues about the harmony of the whole, the quality of the raw material, and the choices made by the winemaker during vinification.

SWEETNESS AND ACIDITY: THE FIRST BALANCE

When a wine touches the tip of the tongue, sweetness is the first sensation to appear. In most dry wines it is almost imperceptible, but in wines with residual sugar it can become a key characteristic. Immediately after, acidity comes into play. This provokes an immediate response: the mouth begins to salivate, bringing freshness and liveliness. A wine with too much acidity may seem sour, while a wine with little acidity can feel flat and dull.

This is why many experts emphasize that the first criterion of quality on the palate is the relationship between sweetness and acidity. When they are in harmony, the wine conveys balance and pleasure.

THE TEXTURE OF TANNINS

In red wines, the tongue is the best ally for detecting tannins. This sensation of astringency— as if the mouth were left drier and the gums tighter— is the result of contact with the skins, the seeds, and often the oak used in aging. Not all tannins are the same: some can be harsh and green, leaving an unpleasant feeling, while others, when ripe and polished, bring silkiness and elegance.

Professional tasters often describe tannins with adjectives that evoke textures: “velvety,” “silky,” “grained,” or “rough.” This quality is decisive in judging a wine, since well-integrated tannins not only make it more enjoyable but also indicate good aging potential.

ALCOHOL AND BODY: VOLUME AND DENSITY

Alcohol plays an important role on the palate, and the tongue can perceive it through the warmth it leaves in the throat and the sensation of volume. When well integrated, it gives breadth and body to the wine; when excessive, it unbalances and can dominate the other flavors.

The body of a wine is defined as its density or weight in the mouth. It results from the combination of alcohol, glycerol, sugars, and other components. To better understand this sensation, many educators use the example of milk: a light-bodied wine recalls the texture of skimmed milk, while a full-bodied wine can resemble the creaminess of whole milk.

SIGNS OF QUALITY THAT THE TONGUE CAN DETECT

Although tasting is a global process, there are a series of signs which, if we pay attention with the tongue, can help us identify a good wine:

• Balance: no element stands out in an exaggerated way; sweetness, acidity, tannins, and alcohol coexist in harmony.
• Persistence: the taste lingers after swallowing or spitting. Great wines leave a long and pleasant trace.
• Fine texture: polished and silky tannins, without a scratching sensation.
• Purity: the wine shows clarity in its sensations, without strange notes or faults.

FACTORS THAT CAN DISTORT PERCEPTION

It must be borne in mind that the perception of the tongue is not always objective or constant. Several factors can alter it: eating very spicy food before tasting, smoking, taking medication, or suffering from a cold can condition the sensations.

It is also essential to respect the serving temperature: a wine that is too cold hides aromas and sweetness, while one that is too warm accentuates the alcohol. Environmental conditions and the physical state of the taster influence just as much as the wine itself.

The tongue is a privileged tool for identifying a good wine. It allows us to understand whether a wine is balanced, whether it has freshness, whether the tannins are silky or aggressive, whether the alcohol is well integrated, and whether the finish is long and memorable. It is not only about perceiving tastes, but about knowing how to read the sensations that the mouth offers us and interpreting them within the whole. With practice and attention, the tongue becomes a reliable compass that guides us between simple wines and wines that leave a mark.

Ultimately, tasting with the tongue is an art that requires time, training, and sensitivity, but it is also one of the most rewarding experiences for any wine lover. And beyond the technique, there is pleasure: that moment when the tongue tells us, with clarity, that we are in front of a wine worth remembering.

Practical Guide

WORKSHOP TO IDENTIFY A GOOD WINE WITH THE TONGUE

When we taste a wine, the tongue is our best ally. With it we detect sweetness, acidity, tannins, and the warmth of alcohol—four fundamental pillars for understanding whether a wine is balanced and of quality. But training the palate is not an innate gift: it can be practiced easily at home with a few reference solutions and three representative wines.

Below we propose a step-by-step workshop to educate your tongue and turn each tasting into a conscious and revealing experience.

1. Preliminary preparation

Before starting, prepare four glasses with simple solutions that will serve as your “sensory dictionary”:

• Sweetness: 10 g of sugar in 100 ml of water.
• Acidity: 5 ml of lemon juice in 100 ml of water.
• Tannins: infusion of 1 black tea bag in 200 ml of water (5 minutes).
• Alcohol: 30 ml of vodka (40% vol.) in 70 ml of water (approx. 12% vol.).

In addition, choose three easy-to-find wines:

• Young white (Sauvignon Blanc, Verdejo, or Xarel·lo).
• Young red (Tempranillo, Garnacha, or Syrah with little or no aging).
• Aged red (Cabernet Sauvignon, Merlot, or a Rioja Crianza).

2. Training with the solutions

Start by tasting the four solutions one by one:

• Sweetness: notice it on the tip of the tongue, soft and pleasant.
• Acidity: observe how it activates the sides of the tongue and triggers salivation.
• Tannins: pay attention to the dryness they leave on the gums and cheeks.
• Alcohol: perceive the warmth at the back of the mouth and in the throat.

This first step gives you a clear foundation for recognizing the same sensations in wine.

3. Tasting the young white wine

• It is usually dry, so there will be no sweetness.
• Acidity will be the main feature, providing freshness.
• Tannins are practically nonexistent.
• Alcohol is usually moderate (11–12.5% vol.), with a gentle warmth

4. Tasting the young red wine

• Although dry, the fruit can convey a sweet sensation.
• Acidity is less pronounced than in the white, but still noticeable.
• Tannins appear strongly, similar to black tea, sometimes slightly astringent.
• Alcohol is present and adds volume (12.5–13.5% vol.).

5. Tasting the aged red wine

• Wood notes can convey an aromatic sweetness (vanilla, cocoa, spices…).
• Acidity plays a secondary, more subtle role.
• Tannins are more polished, velvety, and integrated.
• Alcohol may be higher (13.5–14.5% vol.), but well balanced with the other sensations.

6. Conclusions and reflection

When you have finished, compare what you perceived in the solutions with what you found in the wines. Ask yourself:

• Where did I notice sweetness, acidity, tannins, and alcohol the most?
• Does the acidity make the white wine seem fresher?
• How do the tannins change from a young red to an aged one?
• Is the alcohol well integrated or does it stand out too much?

Write down your impressions in a notebook and repeat the exercise with other wines to consolidate your sensory memory.

7. Closing

This tongue workshop is a fascinating gateway into the world of tasting. It will help you understand that a good wine does not depend solely on personal taste, but on the balance between sweetness, acidity, tannins, and alcohol. With practice and curiosity, your tongue will become a precise tool capable of revealing the secrets of each bottle.

Goodbye for now, and see you soon.

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The moment of enjoying a good wine tasting is often perceived as a special experience, full of nuances. But a question arises:

Why is the last glass of wine from the bottle often the best?

This phenomenon can be explained by the wine’s evolution over time, which enhances its aromatic and taste properties. Moreover, the emotion associated with finishing a bottle can amplify the perception of pleasure and satisfaction.

TRANSFORMATIONS OF WINE

Wine is a living beverage that undergoes chemical and organoleptic transformations from the moment the bottle is opened until it is finished. These transformations contribute to the wine’s evolution, altering its aromas, flavor, and texture.

The perception that the last glass of wine is the best can be attributed to various interrelated factors, including oxygenation, temperature, context, and even the consumer’s mood.

• The Effect of Oxygenation

When a bottle of wine is opened, it comes into contact with oxygen in the air. This process, known as oxygenation, allows certain aromatic molecules to develop and become more pronounced.

Volatile compounds present in the wine, which may initially seem “closed” or less noticeable, are gradually released as they interact with air. This reaction is particularly significant in structured red wines or those aged in barrels, as they contain tannins and other substances that need time to soften.

At first, oxygen exposure can dissipate certain reductive or sulfuric notes that might be perceived as unpleasant. This opening effect allows more desirable notes, such as ripe fruit, spices, or even tertiary nuances like leather or tobacco, to emerge more clearly.

However, oxygenation also has a limit. If the wine remains exposed to air for too long, it can start to over-oxidize, leading to a loss of freshness and the emergence of less pleasant aromas, such as overripe fruit or vinegar. For this reason, the last glass of a bottle consumed within a reasonable timeframe tends to have an optimal balance between aromatic evolution and structural integrity.

In white and rosé wines, although the process is less pronounced, oxygen also helps highlight floral and fruity notes, making the final glasses more expressive aromatically.

It is worth noting that in sparkling wines, oxygenation can have a different effect: while it may enhance aromas of dried fruits or brioche, prolonged exposure can cause a loss of its characteristic effervescence.

• Aromatic Evolution

Over time, wine can reveal more complex aromas that are not initially perceived. This phenomenon is due to the interaction between the wine’s molecules and oxygen, which can transform its aromatic compounds.

In robust red wines, such as Cabernet Sauvignon or Syrah, the first glasses may be dominated by notes of ripe black fruit, spices, or even herbaceous aromas. As the wine evolves, more subtle and sophisticated nuances can emerge, such as leather, tobacco, fine wood, or dark chocolate.

In white wines, such as barrel-fermented Chardonnay, aromatic evolution can lead to notes of dried fruits, vanilla, or butter. Meanwhile, in lighter whites like Sauvignon Blanc, tropical fruit and floral aromas may become more pronounced. This aromatic enrichment is often most noticeable in the final glasses, which have had more time to interact with the air.

• The Influence of Temperature

The temperature of the wine also plays a crucial role in its perception. As the wine remains in the glass or in an open bottle, it tends to warm up slightly, especially when consumed at room temperature. This increase in temperature can alter the expression of aromas and enhance the perception of texture.

In red wines, a slight rise in temperature can intensify fruit perception and soften tannins, making the wine rounder and more enjoyable.

In white and rosé wines, a slightly higher temperature can allow aromatic notes to emerge that might remain hidden at cooler temperatures. However, it is important to avoid excessive warming, as the wine could lose freshness and vibrancy.

For sparkling wines, temperature is even more critical: keeping them cold helps preserve their effervescence and balance sweet aromas with refreshing acidity. A final glass at the right temperature can provide a uniquely satisfying sensory experience.

• Interaction with Sediments

In some wines, especially aged reds and natural wines, the last glass may contain a small amount of sediment. These sediments, formed from yeast residues or precipitated polyphenols, can add texture and additional intensity of flavor that is not as present in the first glasses. While not everyone appreciates sediment, for some consumers, its presence is an added value.

Sediments can introduce a tactile dimension to the wine, giving it a richer, deeper sensation. In unfiltered wines, this extra layer of complexity is especially appreciated by those seeking a more authentic experience, closer to the wine’s natural essence.

• The Psychological and Emotional Factor

The last glass of wine is often enjoyed with a sense of nostalgia, as it marks the end of the tasting experience. This awareness can influence the way the consumer perceives the wine, making it more appreciated with greater attention and mindfulness. Additionally, wine is a beverage often shared in special moments, where its perceived quality can be amplified by the social and emotional context.

This emotional dimension is also influenced by the ritual of wine consumption. Watching the bottle’s contents gradually decrease can create a sense of anticipation, culminating in the final glass, which becomes a moment of closure and celebration. The pleasure it brings is not only a matter of taste but also of emotions and experiences.

The perception that the last glass of wine is the best is the result of a combination of chemical, physical, and psychological phenomena. Oxygenation, aromatic evolution, temperature, and the emotional context all come together to enhance the tasting experience.

However, it is important to remember that each bottle of wine and each moment are unique, and the pleasure found in the last glass is also a reflection of wine’s richness—both as a beverage and as a cultural experience.

Goodbye for now, and see you soon.