What a wine taster should know and be able to do

Tasting of a product is a processthin, specific. The term itself means evaluating the taste of a particular dish, a drink. For example, when a specialist tests a wine, comparing different varieties and species, he should take a sip, hold in his mouth until the liquid mixes with saliva, and the inspector does not recognize all the subtleties of the flavor bouquet, and then spit it out. It should be clarified that professional tasting is akin to a theatrical activity and is associated with all sorts of accessories.

Some terminology

As already mentioned above, a wine taster isa specialist who evaluates this type of drink according to various characteristics: a flavor and aromatic bouquet, a fortress, color parameters. Therefore, it should not be confused with professionals from related industries: oenologists and sommeliers. Enolog - an expert in the field of technological processes of winemaking, an expert in the production of wines. A sommelier makes a wine card, picks up wines to one or another dish.

Necessary little things

The wine taster, when starting the process, should know some of the subtleties that distinguish a pros from an amateur.

• For example, if you want to evaluate severaldrinks, it should be done according to this principle: first, white, light wines are tried, then - dark, red. Between the sweet and dry, the last ones are passed. By age, the priority is given to the young in the samples, followed by more mature ones. And, of course, tasting for the fortress also goes on increasing.
• The taster must pay attention to the forma glass. By the way, wine is not tasted from a regular glass, namely a glass. The leg is desirable high, equal in length to the arm. Glass is thin. In general, ideally, for each type of drink should be your glass. Keep it needed for the leg, so that the liquid is not heated from the heat of the hand. And the glass itself should be perfectly clean.
• A competent wine taster will pour the liquid exactly one third, so that it would be convenient to rotate the glass to evaluate the aromatic bouquet.
• There are only three stages of the test. They take place in 4 stages, which can be described as follows: analyze the sensations received, describe them, compare them with those samples that have already been evaluated, make their own "verdict" to the product.

Features of the profession

Taster of wine - a profession that combinesnot only acquired skills, but also innate talent. According to statistics, only about 15% of people have such abilities. The profession requires special development of sense organs, taste, visual and olfactory memory. And, of course, understanding and knowledge, fluency in specific terminology. Must know the wine taster, as every stage of the production process is called. What exactly happens with the drink, and how this will affect the final result. For example, a taster-pro on the smell, taste and color can rightly say where the wine was produced, in which year and from which varieties of berries.

Do we teach specially for degustation? Unfortunately no. Courses can be organized at restaurants, bars, wineries. Food industry technologists should also specialize in this profession. A good specialist is highly valued and will always be in demand in his field.