Tasting Manual

The tasting is a physical action that through the senses allows to define a set of impressions and sensations. Over the years this operation has evolved into an art. But the tasting, the sensory analysis, is a subjective action in which rules must be set and in which a series of human and material means must be gathered to carry it out successfully.

When organizing a tasting it is necessary to define what purpose we want to cover with the tasting, as well as the differentiation and identification of samples, the appreciation and classification of the same, or simply their taste-descriptive appreciation.

The material and conditions for conducting a tasting are determinant, to the point of conditioning. As for the first, you need a table, a bowl-spittoon and a few glasses as the shape and dimensions of the same influence when tasting the wines. The ideal is to use a standardized cup of tasting according to the une norms, filling a third of its maximum capacity and holding only by the foot with index fingers and thumb. The place where the tasting is carried out must be well lit naturally, ventilated, not excessively dry, with a temperature oscillating between 18 and 20 degrees and free of noise and odours.

It is advisable to do the tasting in groups of two or three people, in silence and without exchanging opinions until the end. In the event that the tasting is done alone you have to note in detail the sensations and not taste more than five or six wines, dedicating in total half an hour.

It begins to taste the white wines first at a temperature that oscillates between 10 º and 12 º, to pass then to the pink ones, these located in an interval of 12 to 16 º. Red wines must be at a temperature of 16 º to 18 º and will end with sweet wines, always starting with the youngest.

During the tasting, the appearance and colour of the wine, the aroma and the taste will be appreciated, making a final balance about what characterizes the wine tasted. The opinions on the wines tested are collected in the tasting sheet, which reflects common procedures to follow for each taster in each wine. The aspects that are included in this form are:

  • Wine description
  • Analytical characteristics
  • Pregustatory stimuli, separating visuals from olfactory
  • gustatory stimuli
  • Sensation of smell-gustatory persistence
  • General Wine Impression
  • Tasting time
  • Wine description
  • Wine temperature
  • Conclusion

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