Click here for 1,000 delicious, easy to make Wild Game Recipes
It has 1,000s of pages and wonderful pictures of Power and Sailboats Info and Navy History
Our huge Boating and Sailing Site
It has 1,000s of pages and wonderful pictures of Sail and Power Boats and 100+ new pages on Sailing and Naval History from Salamis to WW II
Taste Testing Wine
Bookmark this valuable site
Bookmark this valuable site
Thank you for visiting Wine Taste Testing. We try to provide you with the most complete information we can about how to test wine available anywhere. If you have recipes to contribute, please do and we will give you credit if you wish. We update our sources constantly. Please continue to learn about wine taste testing.
Traditional Taste Testing
The traditional way to test a wine was to call in "experts" and have them first teste the bouquet "nose" of the wine and the to taste it. This is the way taste testing was done up until modern scientific methods were invented
There are a few very important things to note when we "nose" a wine. It is suggested to first smell the wine before swirling, noticing the delicate aromas. Next, swirl the wine and smell again after it is at rest. Depending on the bouquet, you may then notice a profound difference in the odors emerging. Aroma is a smell that originates from the actual grape, with very clear cut characteristics.
Aroma is most prevalent in young wines. The bouquet of a wine refers to smells generated as a result of aging; smells found particularly in mature wines that were aged in a bottle. The bouquet generally has much softer and complex characteristics than aromas. Identifying what you smell is usually the most challenging part in wine tasting. Although there are many smell categories used to describe characteristics of wine, none have ever been exclusively agreed upon.
Modern Taste Testing*
I warn you in advance that a lot of so called experts will not like what I say. I am going to break a lot of traditions here but product testing was my business for thirty years in the ral world and I know its pitfalls.
Today, with all the modern taste test methods that have evolved over the psdt 50 years, almost no one with any business experience would consider going the old fashioned route except in the case of a very early experimental test.
Let us just start with the obvious - 90% of wine is drunk with food. There are a few dessert wines that are consumed after dinner and some wine is taken alone but almost all wine drinking take place either with h'ordeuvres or with lunch or dinner.
So, if that is the way wine is drunk, that is the way to test it. In this respect, testing wine is similar to bread. Almost no one eats a slice of bread by itself. They eat it with other foods or in a sandwich.
So how should one test it? Why obviously, one should test wine the way it is used - with food.
All right, how does one do that?
First, One goes to an independent re
company and and employs them to draw up a questionnaire that will describe people's wine drinking and food eating habits, likes and dislikes.
Second, test among those who drink the wine. Obviously, one would not test a light white wine among people who only drink strong red wines.
Third, you do not, repeat NOT "taste test" the wine at a stand (because that is not the way people drin wine).
Fourth, you give out unmarked but coded samples of wines and ask them to use it as they normally would use a wine of this type.
Fifth, you come back in a week and reinterviews the sample to determine their preferences and the reasons why.
The absolutely worst thing a winemaker (or any manufacturer) can do is to try to test his wine (product) himself.
There are a lot of other technical details. If you want to know what they are, call me (fred gahagan at 516 629-6052). This is what I did for 35 years in the real world.
