Degustation

Dégustation, anglicized as degustation, is the act or process of tasting foods and beverages with the aim of evaluating their flavors, textures, and aromas. The term derives from the French verb déguster, meaning to taste or savor.

In gastronomy, a degustation menu is a multi-course meal served in small portions to provide a guided tasting experience. Such menus emphasize the progression of flavors, seasonal ingredients, and culinary technique, often paired with wines or other beverages chosen to complement each course.

In wine and other beverages, degustation refers to a structured tasting session in which a group samples several wines in sequence. Participants assess attributes such as appearance, aroma, palate, acidity, tannins, body, and finish, frequently using notes or a scoring system and led by a sommelier or facilitator.

Practice and settings vary from formal wine tastings and wine-pairing degustations in restaurants to informal home tastings. Effective degustation relies on controlled conditions, neutral glassware, palate-cleansing, and careful consideration of the sequence of the offerings.

Degustation is used across culinary and beverage contexts and may appear in descriptions of tasting menus, wine tastings, or sensory education programs.