Wine tasting

For a professional sensory tasting and description of wines, two requirements must be met in order to ensure the most objective assessment possible. The tasters must have the appropriate training and experience and the rules must be defined and the framework conditions created for carrying out the tasting. For more information, see the keywords:

Nose - Odour: 1 = Olfactory bulb, 2 = nerve cell, 3 = bone, 4 = cell layer, 5 = switch, 6 = receptor

Tongue - flavour: 1 = umami, 2 = bitter, 3 = sour, 4 = sweet, 5 = salty

100-point system to triangle test

• 100-point system (international evaluation system)
• Official test number (quality wine test Germany)
• Analytical testing (using technical, physical, optical and chemical aids)
• Blind tasting (no information about the wines)
• COS (3 quality criteria for wine evaluation)
• Degustation (wine tasting)
• Tasting glass (special glasses)
• Tasting menu (wine tasting in combination with food)
• Triangular test (qualification test for tasters)

Bottle variance to open tasting

• Bottle variance (differences between bottles of the same wine)
• Flight (tasting round)
• Odour (perception via palate and tongue)
• Flavour (perception via nose)
• Semi-blind tasting (wines are known, but not the order)
• Manual method (6 quality criteria for wine evaluation)
• Classification (systems)
• Counter bottle (tasting of a second/third bottle, e.g. in the case of wine faults)
• Open tasting (wines without a concealed label)

Awards up to vertical tasting

• Awards (honouring special wines)
• QDA - Quantitative Descriptive Analysis (descriptive sensory analysis)
• Quality system (quality classes and designations)
• Reference wine (specific type of wine as a benchmark)
• Sensory testing (odour, taste and visual analysis)
• Spittoon (disposal vessel)
• State test number (Austrian quality wine test)
• Vertical tasting (different vintages from the same producer)

Perception threshold until re-tasting

• Perception threshold (perception of odour and taste)
• Wine approach (description)
• Wine-growing institutions (committees, authorities, associations)
• Wine evaluation (judgement)
• Wine guides (magazines, websites)
• Wine critics (well-known tasters)
• Wine events (exhibitions, trade fairs, tasting events)
• Re-tasting (repeated tasting regarding the development of a wine)