kóstol

Kóstol is a Hungarian term that denotes the act of tasting or sampling something. The base verb is kóstolni; related noun forms include kóstolás (the act of tasting) and kóstoló (a tasting session or tester). The word is used in everyday language as well as in specialized contexts to refer to evaluating food and beverages, especially coffee, wine, and spirits. In compound forms, borkóstoló means wine tasting, and ételkóstoló means food tasting.

In practice, a tasting involves a sensory evaluation of appearance, aroma, flavor, and texture, as well as aftertaste. Professional tastings often use standardized procedures, labeled samples, and evaluation sheets. Tasters may employ an aroma wheel and follow a deliberate sequence to reduce palate fatigue, typically taking small sips, noting notes, and sometimes spitting the sample rather than swallowing.

Cultural use: kóstolók are common in Hungarian gastronomy, with wine regions, restaurants, and food events hosting borkóstolók and various thematic tastings. The term encompasses both casual sampling among friends and formal evaluative sessions, from everyday coffee tastings to organized wine tastings and culinary events.