1. Nose : Without panning the glass, it sniffs only briefly and easily without taking too much breath. This will be the most volatile flavors given a first indication of the nature and complexity of the wine.
3. Nose : After the first sip and the distribution of the wine in the mouth, more aromas are released, which are now perceived via the connection of the nasopharynx with the upper turbinate to the olfactory mucosa in a retronasal (during exhalation).
4. Nose : By a Nachriechen in empty glass final odor impressions are won. At best, the first impressions are confirmed and / or it may possibly be detected by yet unrecognized flavors.