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.
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Restaurantleiter, Sommelier, Weindozent und Autor; Dresden