Alcohol tasting is a fashionable event for true gourmets. By visiting the wine ceremony, you will not only be able to taste various drinks, but also learn a lot of interesting things about the history of their creation. Such a publication requires respect for etiquette and basic knowledge of the organization of the process. We bring to your attention the basic rules of tasting, which will help you spend time pleasantly and profitably.

Getting ready for the event

Tasting is a difficult task even from the point of view of a professional, let alone a simple layman. The process involves enjoying the taste of the proposed drinks. A few recommendations that will help you fully appreciate the organoleptic properties of the proposed alcohol:

1. We go to the tasting on an empty stomach. Do not eat before the samples, soak after the meal for at least 2 hours.
2. Do not use perfumes and deodorants, the smell will interfere not only with you, but also with people sitting next to you. So that your sense of smell does not dull, try not to smoke 3-4 hours before the event.
3. On the day of tasting, give up chocolate, coffee, hot and fragrant seasonings in order to keep the perception of taste buds sharp.
4. Do not take any medication. Most drugs are incompatible with alcohol.

If the tasting is combined with a visit to the factory, make sure you wear comfortable shoes, as such an event includes a tour of the wine cellars.

At social events, which include wine tastings, it is customary to appear in smart clothes. Suitable for a morning ceremony, in the evening you can put on a more solemn outfit. Avoid light-colored clothing. If during the tasting someone accidentally spills wine on your dress or trousers, the stain on the white or beige fabric will be very noticeable. Since your hands will be visible, you should pay special attention to them. It is better to pin up long hair so that it does not touch the glass.

Tasting Rules

• - primarily an alcoholic beverage. No matter how easy it may seem, it should be used with caution. A drunken guest at a tasting is not appropriate. It is not necessary to try all the proposed samples, it is enough to evaluate their bouquet. After two or three samples, it will be difficult to distinguish between smells and tastes. To restore the sensitivity of the receptors, wait 10 minutes. You can eat a piece of white dried bread.
• Taste new wine from a clean glass. Each drink for tasting is served in dishes of a certain shape. White wine is filled in narrow tall tulip-shaped glasses, red - vessels with a wide bottom. Cognac or sherry is served in bulky dishes, tapering upwards. If you are drinking wine, hold the glass by the stem so that the temperature of the drink does not rise from body heat. Cognac, on the contrary, needs to be slightly warmed in the palms, putting them on a bowl with a drink. So the aroma of noble alcohol will be revealed more fully.
• First, visually evaluate the color of the wine. Examine the drink in the light, best of all on a white background. A tablecloth or napkin is suitable for this purpose. A good wine should not have impurities or haze. After evaluating the transparency of the wine, tilt the glass slightly away from you to better see its color. Drinks made from dark grapes have a hue ranging from ruby ​​red to purple. Dessert white wine plays with shades of amber, dry is colored straw-yellow, sometimes with an admixture of young greens. By the color of the drink, you can determine its exposure.
• Smell the liquid by gently swirling the glass in your hands, then dip your nose deep into the container and inhale the aroma. Each drink has its own bouquet, depending on the type of raw material, as well as the type and strength of the wine. Base notes will be herbal, fruity or floral. Red wines are characterized by shades of chocolate, coffee or cocoa beans, white can give rye. Often a spicy aroma of vanilla, basil, cinnamon or black pepper is woven into the bouquet. Brackish mineral odors, fermentation aromas, and even benzene (ethereal) notes are perfectly acceptable.
• After the assessment of appearance and aroma is over, you can take a small sip to experience the taste. The liquid is not swallowed immediately, but distributed throughout the oral cavity, using all receptors. The taste characteristics of alcoholic beverages are determined by many factors, including the grape variety, the time it was harvested, and even the place of growth. To evaluate the organoleptic properties of the drink, drink it in small sips, slowly. Rinse your mouth with water before each new test.
• Another sensitive question is whether or not to spit the wine during the tasting. On the table there are buckets designed to dispose of leftovers. Professional wine tasters almost never sip wine, and you might as well follow suit. But no one will look with condemnation if you do not do this. There is nothing wrong with drinking the drink you like completely. You can even ask for supplements if you like the product. Just do not get drunk, because you came to get new experiences, and not just sit with a glass of alcohol.
• Although the tasting is for the purpose of researching consumer demand or evaluating a new product, take your time to voice your opinion about the wine publicly. Even experienced tasters evaluate in complete silence so that their criticism does not affect the value judgment of those present.

Signs of an imperfect drink

Only high-quality drinks that have passed a special selection get to the tasting. But that doesn't mean they're perfect. There are several signs by which professional tasters distinguish "unhealthy" wine that was made or stored in violation of the technological process:

• the aroma of sauerkraut indicates that the process of so-called "milk souring" takes place in the drink;
• musty smell - the drink has deteriorated during storage;
• a sharp aroma and a burning taste give excess alcohol;
• the drink smells like garlic - as a result of a violation of the production technology, an excess of sulfur has formed;
• the smell of the cork - a poor-quality material was chosen to clog the bottle;
• metallic taste - equipment with low-quality anti-corrosion coating was used in the manufacture;
• obsessive aroma - most likely, a synthetic flavor was added to the drink;
• taste of yeast - the wine was aged for a long time on the yeast sediment;
• empty peroxidized taste the wine acquires when stored in an incomplete container;
• if the aging time is violated, young wines give off bitterness, while older ones have a dry aftertaste;
• moldy smell - spoiled grapes were used, or the equipment was poorly processed.

The acetic-sour taste of white wine indicates a supersaturation of the drink with oxygen. A drink made from dark grapes with a similar problem acquires the aroma of fermented fruit juice. For fortified, sweet and semi-sweet alcoholic beverages, the proportions of the components play an important role. Excess sugar gives excessive sweetness, leaving a long aftertaste. This makes the noble drink look like a homemade liqueur.

The main purpose of tasting is to promote the product on the market. Therefore, at the end of the event, you can always buy the wine you like or find out the addresses of branded outlets. Please note that when purchasing a product with a familiar name on the shelves of a supermarket, you can easily run into a low-quality product. Alcoholic drinks are often counterfeited, and besides, in an ordinary grocery store there is simply no way to store bottles correctly. Therefore, it is better to buy alcohol in a specialized store, where all conditions are provided and the staff is always ready to help with the choice.

When conducting tasting, both amateur and professional, certain rules have been adopted that should be followed for the fullness of sensations:

It is better to start tasting a few hours before eating, and the morning time, when the sensations are fresher, is preferable to the evening; - outside odors (kitchen, flowers, perfumes, tobacco smoke, etc.) should be avoided in the tasting room;
diffused daylight is ideal. In its absence, incandescent lamps are preferable to fluorescent ones; - if the walls in the room are not white (they can be light), the tables are covered with a white tablecloth or sheets of white paper are placed on them;
glasses should be crystal clear, made of thin colorless transparent glass, with a sufficiently long stem, wide bottom and tapering edges ("tulip"), with a capacity of 200 ml or a little more. Pour about 50 ml of wine into it;
during the tasting it is customary to observe silence;
the taster should feel well, on the eve, at least a few hours before, do not use drugs and do not smoke;
wines are best tasted in the same order in which they are usually served at the table: red after white, sweet after dry, aged after young, complex after simple, concentrated after light;
The serving temperature must allow the wines to reach their full potential. Red wines can be decanted;
To keep tasters fresh in perception, they are served white (preferably dried) bread, and clean (non-carbonated) water is used to rinse their mouths.
Wine serving temperature
The temperature of the wines when consumed will depend on their type and age. Sparkling and dessert wines are well chilled before drinking, while vintage and vintage red wines are served at room temperature. Flavored wines may be served with ice.

Young table white and rosé wines are served at a temperature of 7-13°C, for vintage and mature white and rosé table wines, a serving temperature of 11-15°C is maintained.

As for young as well as mature red wines, they should be served at 11-13°C, while extractive and strong wines should be served at 14-16°C.

For older and vintage wines, the preferred temperature is 16-19°C.

Low temperatures (4-8°C) are used for sweet, dessert wines, classic and natural white sparkling wines.

Tasting technique
Tasting involves assessing the appearance, smell, taste and various tactile sensations - temperature, structure, dissolved gas, etc.

visual sensations
The first contact a wine taster has with a wine is visual. The test of color, or as wine professionals call it “clothing”, gives a lot of information. This is the first test. Whatever its color or shades, the wine should be transparent and calm. Of great importance in determining the "clothing" of wine is, of course, the grape variety.

Various inclusions, such as turbidity, are possible signs of the disease. This wine should not be consumed. This test should be done by placing a glass of wine between the eyes and the light source, preferably at the same level. The transparency of red wine is determined on a white background, which can be a tablecloth or white paper. When viewed, the glass is usually tilted. The surface of the wine becomes elliptical and observation of it informs about the age of the wine. All young wines should be transparent, which is not always the case with old vintage wines.

Visually, the brightness of the wine is also examined. Bright wine is usually called "cheerful", and dull - sad. Finish the inspection with an assessment of the intensity of the color. The intensity of red wines says a lot about the quality of the vintage and the ability to age for a long time.

The so-called "legs" are also visually evaluated - traces that remain on the walls of the glass during rotational movement. "Legs" give information about the strength of the drink: cognac, dessert and strong wines always give this effect, dry table wine - rarely.

Assessment of visual sensations carried out using the following terminology:

Shades: straw, purple, garnet, ruby, purple, cherry, etc .;
Intensity: light, bright, deep, intense, dark;
Brightness: matte, sad, dim, bright, sparkling, sparkling;
Clarity and transparency: transparent, opaque (matte), cloudy, dull (foggy), crystal clear, excellent.
Olfactory sensations
Olfactory examination - the second stage of tasting. Some smells are abnormal for wine: volatile (easily evaporating) acidity (acetone, vinegar), the smell of bark ("cork taste"). Olfactory sensations during wine tasting are defined by the word "aroma" (sometimes - "bouquet"), and when tasting cognac - "bouquet".

To reveal the aromatic phenomena of the product (wine, cognac), the correct temperature of use is very important. Too cold wine will not reveal the fullness of the aroma. Too warm - evaporation is too fast, oxidation and destruction of the most volatile aromas occurs.

When testing aroma, some manipulation of the glass is necessary. First, the aroma is released from the stationary glass, then as the wine rotates in the glass, the air causes the rest of the aromas to emerge.

The quality of the wine determines the intensity and complexity of the aroma (bouquet). Ordinary wines have almost no bouquet: a shallow, monophonic aroma. On the contrary, great (collection) wines are characterized by a wide, deep, complex bouquet.

When determining the aromas or bouquet of wine (cognac), an analogy with other aromas is used. The following characteristic features are distinguished: floral (rose, violet, jasmine, acacia, etc.), fruity (black and red currants, raspberries, cherries, apples, etc.), vegetable (grass, fern, etc.), spicy (ginger, nutmeg, etc.), etc.

Oral and lingual sensations
The mouth is the last "instance" in the tasting evaluation of wine. Testing "in the mouth" is as follows: a small amount of wine is taken into the mouth and held. At the same time, air is drawn in through the mouth and, as it were, blown through the wine, which allows it to be distributed in the oral cavity. If this method is not entirely convenient for you, then the wine is simply chewed. In the mouth, the wine heats up, releasing aromatic elements that are captured by the retronasal pathways (papillae of the tongue perceive only 4 elemental tastes: bitter, sour, sweet and salty). In addition to the 4 main tastes, the mouth feels the temperature of the wine, its viscosity, the presence or absence of carbon dioxide, astringent properties (tartness), when the mouth "knits" under the influence of tannin.

For wines, the balance between acidity, velvety and the amount of tannins (astringents) is important. Good wine is at the point of balance of the above three components. These elements support the richness of aromas: a great wine is distinguished from a good wine by its strict, powerful and uniform, harmonious structure, as well as the complexity of the aromas.

Assessment of oral sensations carried out using the following terms:

Critical assessments: shapeless, loose, flat, poor, watery, limited, heavy, thick, massive, rough, unbalanced.
positive marks: well-formed, well-built, well-knit, balanced, full (with a full body), elegant, thin, rich, with a "flavor".
After the mouth test described, the wine is swallowed or spit out. Now it is important to evaluate the duration of the presence of aromas, the so-called aftertaste, in the mouth. The longer the aftertaste, the better the wine.
Other materials on the topic Useful.

Tasting is a term that is used in cooking to refer to the action aimed at carefully evaluating the taste and aroma characteristics of a particular food product, including drinks. Tasting is used not only to obtain data on the consumer characteristics of products, the process can be considered a way of obtaining knowledge about the sensations and system of tastes of people.

Initially, tasters appeared at the courts of kings, as well as noble people. Food in the ancient world there was a position of a taster who always tasted food before it was served to the table of high-ranking nobles. At the same time, with the development of winemaking, a wine taster appeared, i.e. a person who has special knowledge to determine the type, variety, and quality of both the drink itself and the wine material used in its manufacture.

Tasting is, first of all, a process or a carefully planned event that is subject to certain rules. Depending on the type of tasting, certain products are used in the process of its implementation. There are such types of tasting as:

• tasting of wine and other spirits, such as beer, cognac, whiskey and so on;
• food tasting, the most common subspecies of this process can be considered the tasting of cheeses, meat and sausage products, as well as confectionery;
• tasting of soft drinks.

Today, many food manufacturers use tasting as an effective advertising tool. At the tasting, people can try a new product absolutely free of charge, as well as express their opinion about it to the manufacturer. This allows you to collect data that expresses the opinion of the consumer about the product.

The data obtained during the tasting can reveal the pros and cons of the product. Food tasting is usually carried out at points of sale, such as large stores or shopping centers. Products for tasting are cut into small pieces and laid out on plates. Often, for convenience, skewers are used, on which it is convenient to prick non-liquid food and culinary products.

Drink tasting is one of the more sophisticated events that are usually held in restaurants or in specially equipped rooms. Tasting different types of alcoholic beverages will differ in their characteristics. For example, the taster begins to taste dry wine first, and then only sweet.

Perhaps the most famous subspecies of soft drink tasting can be considered coffee and tea tasting. The above-mentioned drinks rightfully occupy the second and third places after water in the top three most popular soft drinks on planet Earth. In China, a special tea ceremony is held for tasting tea. It is worth noting that such a concept as tasting is used not only in food, but also in other types of industry.

Tasting is carried out not only for food, but also for cosmetic products or tobacco products. Interestingly, the food taster is different from the non-food experts. When tasting food, drinks and finished culinary products, a specialist evaluates the taste and consumer qualities, and not just the aroma of the product, as is the case with perfumery.

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Having a certain ability to taste alcoholic beverages or setting out to develop these abilities, it does not hurt to know how to do it correctly. In the process of tasting, it is required to use the sense organs responsible for receiving a variety of sensations. This is sight, smell, and taste. In addition, with a professional approach to the tasting process, it is also necessary to determine the brand of an alcoholic beverage, and even the country or region of its origin.

Proper tasting of alcoholic beverages

When conducting a tasting of alcoholic beverages, it is important to choose the right time. In order to properly evaluate all the features of a particular alcoholic beverage, one should not combine tasting with a meal, but make it a completely separate, special event. It is best if several hours pass after breakfast or lunch. And in the event that the taster smokes, then he needs to refrain from this addiction for at least one hour before the tasting of alcoholic beverages. And it is clear that any drugs are also capable of distorting the sensations received.

Now about that what you need to prepare for the tasting. Alcoholic drinks, of course. The glasses in which these drinks are supposed to be poured must be made of white glass without any distracting drawings and patterns. It is believed that the shape of the glasses also matters: ideally, we select vessels in the shape of a tulip, that is, somewhat narrowed at the top of the glass. The drink is poured into a glass no more than one third of the volume.

It is also necessary to prepare clean water and the necessary vessels for rinsing the mouth with water after sampling each of the drinks. This, by the way, is the most delicate moment, which is rarely talked about and even rarely observed at tastings of alcoholic beverages in numerous wine cellars. We pay special attention: after taking each of the tasting drinks, you should rinse your mouth. And do not swallow the water, but - sorry - spit it out. So for the correct tasting of alcoholic beverages, you need a glass of clean drinking water at room temperature, a bowl for water after rinsing and a clean cotton napkin. Of course, to each participant of the tasting.

And a couple of words about the conditions under which the tasting should be carried out. The first requirement is silence. Perhaps calm, unobtrusive music will help create the right atmosphere, but tasting participants should remain silent, leaving their opinions until the end of the event, because one person's own impressions may be distorted by the opinion of another. The following conditions apply to the place where the tasting of alcoholic beverages will take place: the room itself should be ventilated and maintained at room temperature, somewhere around twenty degrees. To correctly assess the appearance of liquids, it is important that the room is not too dark, so it does not hurt to take care of normal lighting too.

tasting, tasting of alcoholic beverages

A wine taster is a specialist who assesses the quality and level of wines. The task of this person is to recognize the maximum number of wines, identify problems as early as possible in order to prevent spoilage of the drink in the early stages. As a rule, the taster works directly at the winery or in an organization that deals with certification in the field of winemaking.

What is a person who tastes alcohol called?

A person engaged in tasting is called a wine taster. Sometimes his profession is confused with another specialty in the wine industry - sommelier. The sommelier is engaged in the selection of wine assortment, recommending certain drinks to customers, depending on the choice of dishes.

There is also the profession of a kavist, which should not be confused with a taster either. He works in wine stores, and his duties include helping customers choose a drink. He must know the history and origin of wines, understand their quality and especially successful samples.

A taster is a person who helps industries and enterprises to get the best product as a result of its manufacture.

Profession tasks:

1. Evaluation of wine or material for its production.
2. A complete analysis of the taste and aroma of the drink.
3. Comparison of the taste and aroma of the original product with wine standards.
4. Recommendations on the optimal production technology and the duration of the drink.
5. Also, the taster can give advice on the future value of the wine, based on its analogues.

How to become a taster

This is a profitable but difficult profession that not everyone can master. To master this profession, a person needs not only special training, but also a natural predisposition. It is necessary to have high sensitivity in order to subtly distinguish aromas, taste and color of drinks.

You will also need an excellent memory that will be able to retain the maximum number of parameters of elite alcohol samples for further comparison with them. The larger the knowledge base of such a specialist, the more valuable he is. Even in this profession, you will need the ability to correctly express thoughts in order to correctly convey information to the audience.

If a person has the original natural qualities, he needs to be trained. In Russia, this specialty is taught at a limited number of enterprises. There are organizations that conduct training courses for future tasters. Upon successful completion, you can get a certificate and the opportunity to continue working in this company.

You can also go to university - there is a specialty "food industry technologist", which will allow you to give technological advice on the topic of wine production. This will be a great advantage for a specialist in this profession.

How to conduct a wine tasting

There are several types of wine tasting, they are divided depending on the goals. First of all, the taster evaluates the product to determine whether it meets the required standards. A production assessment is given, which allows you to approve certain new brands, select the best samples. Competitive evaluation allows you to evaluate the product at various exhibitions and competitions.

There are also types of tasting intended for the end consumer. In the first case, guests come to the winery, taste drinks from its range and then purchase the samples they like the most. In the second, tasting takes place during a festive feast, when drinking wine is complemented by snacks.

Evaluation of beverages in production is a complex job that cannot be done without the appropriate education. But it is also possible to try a drink tasting at home. To do this, you need to choose a room in which there will be good ventilation; natural lighting and a temperature of + 19 ... + 22 ° C are highly desirable.

It is equally important to choose the right glasses that most clearly reveal the aroma of the drink. A suitable shape is tulip-shaped, made of thin transparent glass and with a long stem. Glasses for tasting are filled to 1/3, and they are held exclusively by the leg. In the case of drinking several types of alcohol, it is recommended to start with sparkling wines and end with the strongest and sweetest.

Wine is evaluated in several stages:

1. First, let's talk about its visual aspect. It should be of the appropriate shade, without extra particles, not cloudy and shiny.
2. Next is the smell. At this stage, all the shades and nuances of the aroma of the drink are determined.
3. After that, the taste is evaluated - both the first sensations after wetting the mouth with wine, and the aftertaste after a sip.

After all the procedures, you can enjoy your favorite drink.