My motto is: focus, consume, concentrate. The first step is the optical perception. Wine connoisseurs can read a lot into a glass of wine just by looking at it. By looking at the “sea of tears” on the inside of the glass, they deduce how much sugar or alcohol it contains. The closer together the drops run down the inside of the glass, the higher the levels of alcohol and sugar. Sometimes, small crystals are visible. They arise when minerals combine with the tartaric acid at low storage temperatures. However, this has no impact on the flavour. In principle, it is impossible to recognise the quality of a wine only by looking at it.