Hi to everyone,
I'm an Italian Winemaker preparing for the Certified exam. I have a doubt. Listening at the podcasts, for the Sight there is often a reference to "viscosity" even if in the grid there is actually a reference only to "tearing". Someone can clarify this to me?
As far as I understand it when I listen to other people blind and refer to viscosity they are describing the intensity of tearing in the glass. A higher viscosity correlating to a high degree of tearing and vice versa for low viscosity. All of it comes down to the potential for the presence of higher or lower alcohol in a wine just based on sight.
Sugar is another aspect to consider