Wine tasting

Wine tasting refers to the sensory evaluation of wine, encompassing its visual, olfactory, and gustatory properties. The practice has developed into both a cultural tradition and a professional discipline, central to the understanding and communication of wine quality.^[1]

Historical background

The systematic assessment of wine has roots in antiquity, with references to sensory appreciation found in classical Greek and Roman texts. In modern times, the French wine trade of the 18th and 19th centuries helped establish structured tasting as a tool for evaluating terroir and vintage differences.^[2] By the 20th century, wine tasting had evolved into a professional practice, used by merchants, critics, and producers.

Methods and approaches

Wine tasting generally follows a structured sequence: examining appearance, assessing aroma, and then evaluating taste. Visual inspection considers colour, clarity, and viscosity. The olfactory stage analyses aromatic intensity and complexity, while tasting focuses on balance, structure, and persistence.^[3]

Professional tasters employ a controlled environment, neutral glassware, and a consistent vocabulary to reduce subjectivity. The terminology used often derives from established tasting lexicons, which allow communication of impressions with precision. While professionals emphasise systematic methodology, casual or consumer tastings may be less formal, focusing more on enjoyment and preference.

Sensory components

The main elements considered in wine tasting include appearance, aroma, taste, and flavour. Appearance reveals clarity and hue, which may indicate age or winemaking methods. Aromas, derived from grape compounds and fermentation, are categorised into primary, secondary, and tertiary notes.^[4]

On the palate, tasters assess sweetness, acidity, tannin, alcohol, and body, as well as balance and length of finish. Flavour perception combines taste and smell, integrating the wine’s structure with aromatic impressions. These components form the basis for qualitative judgements and classification.

Use in wine evaluation

Wine tasting serves multiple purposes in oenology, production, and commerce. Winemakers use it to monitor fermentation, blending, and bottling decisions. Critics and sommeliers evaluate wines for publication, education, and recommendation. In trade and competition settings, tasting underpins awards and price formation, reinforcing its economic and cultural role.^[5]

While subjectivity cannot be eliminated, standardised procedures and comparative tasting reduce bias. The practice remains integral to both professional wine assessment and the broader appreciation of wine culture worldwide.

References

↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
↑ Peynaud, The Taste of Wine: The Art and Science of Wine Appreciation, Wiley, 1996, ISBN 978-0471113768.
↑ Clarke, Wine Tasting, Mitchell Beazley, 2009, ISBN 978-1845335174.
↑ Jackson, Wine Tasting: A Professional Handbook, 3rd ed., Academic Press, 2016, ISBN 978-0128025444.
↑ Peynaud, The Taste of Wine: The Art and Science of Wine Appreciation, Wiley, 1996, ISBN 978-0471113768.

[1] Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.

[2] Peynaud, The Taste of Wine: The Art and Science of Wine Appreciation, Wiley, 1996, ISBN 978-0471113768.

[3] Clarke, Wine Tasting, Mitchell Beazley, 2009, ISBN 978-1845335174.

[4] Jackson, Wine Tasting: A Professional Handbook, 3rd ed., Academic Press, 2016, ISBN 978-0128025444.

[5] Peynaud, The Taste of Wine: The Art and Science of Wine Appreciation, Wiley, 1996, ISBN 978-0471113768.

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