The process of tasting starts with the ear. Some sounds are very important and inherent to the process of tasting, like for example the noise made by the cork when being extracted, the wine being poured into the glass, revealing its body and structure, the sparkling of a foamy wine, etc.

There is also a wine illness, the fat or muffled, which first symptom is detected by the ear, because the wine that suffers from it falls in a muffling way inside the cup, like a continuous thread, as it happens with oil.