degustazione

Degustazione, from Italian degustare ("to taste"), refers to the act and process of tasting and evaluating a product, especially wine. In Italian usage it denotes a structured tasting session or event, where participants sample several wines or other consumables to compare aromas, flavors, and quality.

Common contexts include wine tastings (degustazioni enologiche), but the term also applies to coffee, tea, olive oil, chocolate, and other food products. The purpose is appreciation, information, and sensory analysis rather than entertainment alone; organizers may provide background on production, terroir, and winemaking.

Method and components: Tastings are typically conducted with clean glassware, appropriate serving temperatures, and a neutral environment. The evaluation proceeds through appearance, aroma, palate, and finish. Tasters describe color, clarity, intensity, aroma notes, acidity, sweetness, tannins, body, and balance. Many tastings use notes and, in professional contexts, scoring systems. Blind or labeled tastings are common; wines may be presented in a prescribed order, and palate cleansers are used between samples; spitting is common in professional events.

Variants include vertical tastings, which compare wines from the same producer and vineyard across vintages, and horizontal tastings, which compare different producers from the same vintage. Pairings with food are sometimes included. Etiquette emphasizes open-mindedness, avoiding bias, and noting impressions rather than asserting absolute quality.

Training and accessibility: hobbyists participate in organized tastings, courses, and clubs, developing vocabulary and sensory acuity. Limitations: personal preference, memory, and context can influence judgments; tasters aim for consistency through protocol and reference standards.