winetasting

Wine tasting is a structured sensory evaluation of wine that typically involves looking at its appearance, smelling its aromas, and assessing its flavors on the palate. The goal may be to judge quality, style, balance, and aging potential, or to compare wines in a tasting event. Tastings can be professional, such as by sommeliers or enologists, or informal for enthusiasts.

Preparation and environment are important. Glassware is usually clear, odorless, and shaped to concentrate aromas. Tastings are commonly conducted at appropriate temperatures (roughly 8–12°C for whites and rosés, about 12–18°C for reds, cooler for sparkling), with good lighting and minimal distractions. Participants may cleanse the palate with water and plain bread, and in some cases use a spittoon to avoid consuming large amounts of alcohol.

Evaluation typically proceeds in stages. Appearance includes assessing clarity, color, and viscosity. Aroma, or bouquet, involves identifying primary aromas from fruit and flowers, secondary aromas from fermentation and aging, and tertiary aromas from bottle aging. On the palate, tasters note sweetness, acidity, tannin, alcohol, and body, as well as texture and balance. The finish, or aftertaste, reflects the wine’s length and persistence of flavors.

Common terms describe quality and style, such as intensity, complexity, balance, and potential aging. Scoring methods vary, from 5- to 20-point scales or broader systems, often accompanied by written notes. Tastings may be blind to prevent bias and can be informal, or structured to compare multiple wines, including vertical (same winery, different vintages) or horizontal (same vintage, different producers) formats.