The method Giovanni Raiano It is used for the estimation of the body or of a wine structure. Nasce per i principianti o per coloro che non hanno studiato da sommelier e permette di fare una valutazione semplice e veloce aumentando la percezione.
It consists in evaluating the wines individually hold your nose during tasting and swallowing. In this way It has a clear and immediate perception of the wine structure without being influenced by its scents.
This method is used especially when you have to compare different wines. With the latest winemaking techniques, in which one of the primary goals is to preserve better the wine perfumes, perfumes often confuse the evaluation of the structure or body for those who are not expert and even in such a case may be having a weaker body such as some white wines from non-aromatic grapes compared to white wines of aromatic grape varieties.
An example is to compare a white wine from non-aromatic vine cultivated on volcanic soil, such as a white wine of Campania region like the Greek, where the soil is rich in minerals, and a white wine from aromatic vine cultivated on non-volcanic soil such as a white wine from the Piedmont region as Muscat.
The technique makes it possible to compare and better perceive the structure in the mouth of the non-aromatic wine respect to the aromatic wine without being confused by the scents.
