Wine tasting is the sensory examination and evaluation of wine. Wines contain many chemical compounds similar or identical to those in fruits, vegetables, and spices. The sweetness of wine is determined by the amount of residual sugar in the wine after fermentation, relative to the acidity present in the wine. Dry wine, for example, has only a small amount of residual sugar. Some wine labels suggest opening the bottle and letting the wine "breathe" for a couple of hours before serving, while others recommend drinking it immediately. Decanting (the act of pouring a wine into a special container just for breathing) is a controversial subject among wine enthusiasts. In addition to aeration, decanting with a filter allows the removal of bitter sediments that may have formed in the wine. Sediment is more common in older bottles, but aeration may benefit younger wines.
wIne TastInG IS The sEnsory examinAtion and evAluatiOn OF Wine. wines contaiN many CHEmiCAl cOmpoUndS siMiLAr Or identIcaL tO Those in fruiTs, VegEtAbLes, anD spiCes. the sWEetnEss of winE is DeteRminEd bY the amounT oF resIduAL sUgar In tHE wINe after feRmENTaTion, reLatIVe To the acidITy preseNt IN thE wine. DRY WiNE, for eXaMplE, haS oNly A smALL amount of REsIDuaL SuGAr. soMe wine lAbels suGgest openiNG ThE bOtTle and lettinG thE WiNE "BReathe" fOr A couPle Of HoUrs Before ServiNg, WHilE oTherS RecoMMend Drinking it immedIatElY. deCanTiNg (tHE acT of pouRING A Wine into a SpeCial container jUst For breathiNg) Is a ControveRsiAl suBJeCt aMonG winE entHusIAstS. In aDdition to aeratIon, decANting wiTH A FiLter alLOws THe removal oF biTteR seDImeNtS that may hAVe Formed in the WiNe. sedimeNT is more ComMon iN OLder bottLeS, but AErAtion may benEfIt yOUNGer wiNes.