Aprende a Catar – 1ª Parte

La cata consiste en la observación de un producto mediante nuestros sentidos (olfato, gusto, tacto, vista) a fin de que podamos emitir un juicio razonado sobre las características y cualidades organolépticas de dicho producto. Para muchos esto suena realmente complicado, pero en realidad se trata tan solo de una cuestión de práctica. Si sigues estos sencillos consejos y los practicas regularmente, verás como poco a poco se van desarrollando tus sentidos y podrás disfrutar a plenitud la degustación de tus vinos predilectos.

  1. HUELE – Las convenciones sociales nos obligan a reprimir el olfato. Es hora de que te olvides de los “modales” y comiences a oler todo lo que vayas a ingerir. La única manera de desarrollar el olfato es ejercitando nuestras fosas nasales. En el olfato se encuentra gran parte de la experiencia y placer de la degustación. Ojo: debes oler despacio y en pequeñas cantidades; y si lo haces con los ojos cerrados te podrás concentrar mucho mejor.
  2. DISCRIMINA – Cuando huelas trata siempre de identificar los distintos aromas. Desarrolla un mapa de aromas en tu mente (floral, frutal, vegetal, animal, especies, madera, torrefactos, etc.). Recuerda que el olfato es una cuestión de  “Memoria Olfativa”, por lo tanto debes ejercitar la memoria.
  3. SABOREA – Degusta pausadamente todo lo que consumas. No tragues de inmediato; mantén un rato lo que tienes en la boca y concéntrate en asociar los sabores (dulce, ácido, salado, amargo) con los aromas que has identificado. Un dato importante: lo dulce se percibe mejor en la punta de la lengua, lo salado y amargo en el centro y al final del paladar, y el ácido en los laterales de la boca.
  4. SIENTE –  Identifica las texturas y sensaciones táctiles en tu boca: Caliente-Frío, Aguado-Espeso, Fino-Grueso, Suave-Áspero, Liso-Grumoso, etc.
  5. RESPIRA – Mientras degustas deja pasar aire a la boca. Trata de inhalar (sin ahogarte) y exhalar despacio por la boca y la nariz; a esto se le conoce  como olfación retro nasal. Al principio no sentirás nada, pero con la práctica verás cómo los aromas se perciben mejor y perduran por más tiempo en el olfato.
  6. EVALUA – Describe las sensaciones olfativas, gustativas y táctiles de lo que has catado. Indica si existe armonía y equilibrio entre las partes. Emite una opinión.
  7. PROTEGE –  El olfato es un sentido quimio-neuro-receptor; esto quiere decir que es sensible a los elementos químicos que emanan del entorno. Mantén siempre la boca y las fosas nasales limpias. Enjuagarse la boca con agua fresca es lo más indicado para limpiar el paladar antes de realizar una cata. De igual manera, debes mantener limpias las fosas nasales a fin de que la mucosa nasal (glándula pituitaria) pueda procesar los aromas. Un método eficaz es inhalar el vapor del agua hirviendo, té o infusiones.
  8. BEBE –  A beber se aprende bebiendo. La única manera de aprender a catar vinos es bebiendo vino. Alterna regularmente el  tipo de vino, no te quedes pegado solo con tu vino preferido. Recuerda que en la variedad está el gusto.
  9. PIENSA –  El vino es vida, pero consumir en exceso puede ser nocivo para la salud. Disfrútalo con discreción. En la cata, “Menos es Más”.

En una próxima entrega te estaremos aportando nuevos datos y técnicas para aprender a catar. Mantente conectado con: alvino-vino.com

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29 Comments

  1. […] Estimado lector, antes de comenzar a leer este artículo te sugiero que revises los pasos básicos que hemos ofrecido en nuestro artículo anterior titulado: Aprende a Catar – 1ª Parte. […]

  2. […] de que pongas en práctica las técnicas de cata que has aprendido en nuestras anteriores entregas (Aprende a Catar 1ª Parte  –  Aprende a Catar 2ª […]

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