Читать книгу Wine Faults and Flaws - Keith Grainger - Страница 48

There should be a supply of pure, still, mineral, or spring water for the taster to refresh the palate between wines, if necessary, for drinking and perhaps rinsing glasses. The variable amount of chlorine contained in most tap water usually makes it unsuitable. Sparkling water is best avoided because the carbonic acid (H₂CO₃) content will impact upon, the assessment of the wine's acidity, sweetness, and balance. Plain, salt‐free biscuits such as water biscuits may also be provided, but some tasters believe that these corrupt the palate a little. Plain, low‐salt content, soft bread is a possible alternative. Cheese, although sometimes provided at tasting events, should be avoided. The fat it contains will coat the tongue. The protein content combines with and can soften the perception of wine tannins. Any salt content will fight the tannins.