The eye allows to measure two very important aspects about wine: the colour and the aspect.
The colour is almost like the wine face. It?s so decisive that wine sorts are defined according to it: white, rosés, clarets and red wines. Through colour in the tasting we can appreciate the following:

• The intensity, defined through simple adjectives, such as pale,clear, weak, or on the contrary, strong, dark, intense, etc.
• The liveliness, according to it wines can be bright, nitid,, clear, fresh, lightful, dull, indecisive, extinct etc.
• The nuance or tone, is difficult to describe. The white wines can be colourless, white with wax shades, yellow etc. The Rosé wines or the Clarets have pink shades, cherry pink, appricot, orange and salmon nuances. The red wines present red- tones, poppy, blood, fire, carmine, ruby and ochre shades etc.

The physical aspect of wine is also appreciated by the eyesight sense.
When judging the aspect of a wine, we have to consider its consistence and to see if it?s more or less clean or blurred. As far as the consistence of the liquid is concerned, we have to know that the wine owes the alcohol content the fluid aspect that presents when it?s whirled in the glass.When the wine taster whirls the wine to evaluate it, part of the liquid goes up the sides of the glass and  falls towards the surface as drops, that conform irregular columns. This is known as -tears-.

That?s why it?s said that wine cries. The higher is the alcohol content the highest is the number of drops or tears that fall down, that is to say that the wine cries more.
The cleanliness or blurring aspect is the other factor that all wine tasters should consider when tasting a wine, through the eye, the aspect of a wine. It?s important that the wine taster has the following concepts very clear:

• Limpidity or brightness. It?s the absence of suspension particles. From the wines that present these features you can say that they are bright, clear, transparent, clean, etc. One could almost speak about cleanliness as synonimous of transparency and brightness.
• Blurring:. It?s on the contrary, the presence of suspension particles, the ones that give the wine this blurrig effect. Wines according to their blurring state can be muddy, cenagal, unrestful, broken, hazy or leaden, etc.
• Efervescent. This characteristic is only given when small quantities of   carbonic gas are given off.. When observing this we will classify the wines as quiet or as sparkling wines.