Testing and assessing food by tasting (eating or drinking). In professional wine tastings, this means a sensory (organoleptic) test and qualitative evaluation of a wine carried out as objectively as possible according to precisely defined rules and criteria = wine evaluation, as well as a verbal description of the colour, smell and taste impressions gained in the process, using terms that are as standardised and generally comprehensible as possible = wine presentation. The evaluation takes place according to a point system that is identical for all tasters, the most common internationally being the 20-point and the 100-point system. The tasting takes place in a neutral, undisturbed environment to ensure the most objective assessment possible (picture left). Between the wines, the taste buds should be neutralised again and again by drinking crackers and still water.
For my many years of work as an editor with a wine and culinary focus, I always like to inform myself about special questions at Wine lexicon. Spontaneous reading and following links often leads to exciting discoveries in the wide world of wine.Dr. Christa Hanten
Fachjournalistin, Lektorin und Verkosterin, Wien