The pleasures of cachaa person from de state of espirito santo In Campinho, Martins Sundays, Espirito Santo, I had, the invitation of Jose Onofre, organizador of the meeting, the privilege to participate of a professional and sentimental event of person from de state of espirito santo degustation of cachaas. The event occurred in day 5 of August, from 18h, in a pleasant place and sufficiently adjusted to the context of experimentation of cachaas, the Agrotur, that a refined colonial construction has and offered music to the quality living creature, with a pair presenting, among others styles, diverse consecrated fashions of viola in the popular culture, enriching artistic the confraternizao moment. To the side of my Virginia wife Rasp and my aunts Ivana Lima and Catherine Rasp, I folloied Vanile professor de Oliveira Pine, to cachacier, to give a show of didactics regarding degustation of cachaa. Vanile presented cachaa as a product that must moderately be consumed for entertainment, in the measure where the producers add affectivity its productions. The professor dialogued sufficiently with the degustadores and it displayed its vision of that it is necessary to change the model to classify cachaa in good or bad, has seen that some criteria observed in each exist cachaa, and all depend on diverse subjetividades that vary of person for person, what it makes it difficult to say that one definitive product is better that other, since it has innumerable interferences in the multiple palates. Of this form, Vanile considers an evaluation centered in the desire to feel the aspects that each cachaa presents and of if satisfying in the pleasures caused for the flavors several. Jose Onofre and Vanile had distributed a fiche of degustation of cachaa, in which if they find some criteria of evaluation, such as the visual examination (defective, limpid and shining); the olfatrio examination of alcoholic odor (bad, unsatisfactory, pleasant, good and excellent); the not alcoholic odors (absence, flower, spice, fruit, vegetable, almond, caramel, wood); the examinations of the taste/flavor, this it is, the astringency (bad, unsatisfactory, pleasant, good and excellent); the effect pinicao needle (absent, unsatisfactory, pleasant, good and excellent); the alcoholic flavor (bad, unsatisfactory, pleasant, good and excellent); the acidity (bad, unsatisfactory, pleasant, good and excellent); the balance (balanced and unbalanced); the body (watery, little body, medium body and encorpada); the odorfera persistence (short, up to 3 seconds; average, of 3 the 8 seconds; long, bigger that 8 seconds); final of mouth (bad, unsatisfactory, pleasant, good and excellent). To analyze all these item constitutes, as the master Vanile, the great pleasure of degustar cachaa, a product of ample cultural acceptance teaches that must in accordance with be valued the sensations of the people, therefore nor everything can be explained rationally.
An example given for Vanile was the sentimental choice of the ideal cup to appraise cachaa, in view of that the continent it influences in the appearance, I smell in it and the flavor of the product. Vanile also explained the difference between cachaa and aguardente, clarifying that cachaa has that to be of sugar cane, while aguardente can of be varied raw materials, as banana and other fruits. As it is observed, the degustation of cachaa represents diverse to know technician, cultural e, mainly, philosophical, in the measure where it approaches the reason of the emotion, values the local culture and it awakes the degustativa sensitivity of the human directions.