HOW TO TASTE WINE:
Intro to sensory evaluation
AUTHOR | Alen Juranko
When you ask yourself – how will this glass of wine taste? You have to keep in mind that perception of taste will be different from person to person. For instance, if someone tells you that they can smell or taste a specific flavor (note), that doesn’t mean that you will as well.
In this short article, I will briefly explain what sensory evaluation is, who does it and why is it done the way it is. Let’s begin.
For professionals, the reasons for that tasting order are even more important than just our dependence on aroma. They analyze every aspect of that wine for small pieces of information on which they build their “picture” of what they are drinking. (We will talk about specific tasting procedures for each aspect of wine analysis in one of our following posts). For the purpose of our hypothetical analysis and its insights, we will start with sight (appearance), then continue with aroma and conclude with taste.
WINE AROMA (SMELL)
WINE AROMA (SMELL)
To properly inhale the nose of a wine, tip the glass forward to about 40˚ and lean your head forward, putting your nose just above and over the glass. Perform passive inhalation, and then note the differences in aromas when using active inhalation.
When evaluating the nose of a wine you can gather information like off character flaws and faults, aromas from fruit qualities followed by the more earthy qualities and finally the wood qualities. After this, you could determine the alcohol content through the nose and then, finally, possible age.
TASTE OF THE WINE
The aspect of flavor in wine tasting looks to unfold the different flavors recognized in a wine, in the lingering aftertaste and then how well all of these flavors and aftertastes come together.
MORE ABOUT THE AUTHOR:
I’m a wine professional with great passion for learning something new and passing that to others.
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