SERVING WINE AT THE RIGHT TEMPERATURE AND IN THE PROPER GLASS IS REALLY NOT ENOUGH. WINE MUST ALSO BE SIPPED IN THE RIGHT WAY, AS THE STUDY BY DR. PIOMBINO AND PROFESSOR MOIO OF THE UNIVERSITY OF NAPLES FEDERICO II, REVEALED

To fully enjoy wine, serving it at the right temperature and in the proper glass might not be enough. According to the recent study by Dr. Paola Piombino, researcher in food science and technology at the University of Naples Federico II, together with Luigi Moio, president of the degree course in Viticulture and Enology in the same University, published in "Food Research International" journal (www.journals.elsevier.com/food-research-international), the volume of wine in a sip significantly alters the perception of aromas and flavors.
For example, the ideal way to taste Chardonnay, Semillon and Sauvignon Blanc is small sips, while larger sips are perfect for Riesling and Gewürztraminer.
Simplifying the complexity of the study, the reason is the quantity of chemicals released in the volume of the sip of wine. In other words, in a small sip of white wine one tastes mostly hints of almond and wood, while in a larger sip of the same wine, the citrus aromas stand out.
“This study”, the Master of Wine told the British newspaper "Daily Mail" (www.dailymail.co.uk), “could have a huge impact on how to conduct a wine tasting. Many tasters have established their style without understanding the chemical composition of what they are looking for in the aromas of wine”.