Kóstolók

Kóstolók are organized tastings where participants sample small amounts of products—typically beverages such as wine, beer, spirits, or high-quality foods like olive oil, chocolate, or cheese—to assess their aroma, flavor, texture, and overall quality. They can be educational, promotional, or social events, and may be guided by an experienced host, a sommelier, or a panel of judges. The term is Hungarian, with kóstoló meaning tasting, and kóstolók the plural.

Common types include wine tastings, beer tastings, spirit tastings, and food product tastings. In wine tastings, participants often compare several vintages or varieties, sometimes in blind format. Tastings can be vertical (same wine from different years) or horizontal (different wines from the same year or winery).

Procedure and setup typically involve receiving a tasting menu or program, using appropriate glassware, water and palate cleansers, and usually being seated. The order commonly progresses from lighter to heavier styles. Swallowing is optional; many tastings provide a spit bucket to control intake. Notes are taken on appearance, aroma, palate, and finish.

Evaluation and etiquette may include standardized scoring or descriptive notes. Etiquette includes avoiding strong perfumes, not interrupting the presenter, and handling glasses carefully. Many events are paid or require tickets and may be held at wineries, tasting rooms, or cultural venues.

Hungarian context: in Hungary, kóstolók are common at wine regions, festivals, and culinary events, reflecting a tradition of wine culture and gastronomy. They serve as consumer education, producer feedback, and regional promotion.