Wine tasting (often, in wine circles, simply tasting) is the sensory examination and evaluation of wine. While the practice of wine tasting is as ancient as its production, a more formalized methodology has slowly become established from the 14th century onwards. Modern, professional wine tasters (such as sommeliers or buyers for retailers) use a constantly evolving formal terminology which is used to describe the range of perceived flavours, aromas and general characteristics of a wine. More informal, recreational tasting may use similar terminology, usually involving a much less analytical process for a more general, personal appreciation.
To ensure impartial judgment of a wine, it should be served blind — that is, without the taster(s) having seen the label or bottle shape. Blind tasting may also involve serving the wine from a black wine glass to mask the colour of the wine. A taster's judgment can be prejudiced by knowing details of a wine, such as geographic origin, price, reputation, colour, or other considerations.
Scientific research has long demonstrated the power of suggestion in perception as well as the strong effects of expectancies. For example, people expect more expensive wine to have more desirable characteristics than less expensive wine. When given wine that they are falsely told is expensive they virtually always report it as tasting better than the very same wine when they are told that it is inexpensive. French researcher Frédéric Brochet "submitted a mid-range Bordeaux in two different bottles, one labelled as a cheap table wine, the other bearing a grand cru etiquette" and obtained predictable results. Tasters described the supposed grand cru as "woody, complex, and round" and the supposed cheap wine as "short, light, and faulty."
Similarly, people have expectations about wines because of their geographic origin, producer, vintage, colour, and many other factors. For example, when Brochet served a white wine he received all the usual descriptions: "fresh, dry, honeyed, lively." Later he served the same wine dyed red and received the usual red terms: "intense, spicy, supple, deep."
One of the most famous instances of blind testing is known as the Judgment of Paris, a wine competition held in 1976 where French judges blind-tested wines from France and California. Against all expectations, California wines bested French wines according to the judges, a result which would have been unlikely in a non-blind contest. This event was depicted in the 2008 movie Bottle Shock.
Vertical and horizontal tasting
Vertical and horizontal wine tasting are wine tasting events that are arranged to highlight differences between similar wines.
In a vertical tasting, different vintages of the same wine type from the same winery are tasted. This emphasizes differences between various vintages.
In a horizontal tasting, the wines are all from the same vintage but are from different wineries. Keeping wine variety or type and wine region the same helps emphasize differences in winery styles.
A tasting note refers to a taster's written testimony about the aroma, taste identification, acidity, structure, texture, and balance of a wine
The shape of a wineglass can have a subtle impact on the perception of wine, especially its bouquet. Typically, the ideal shape is considered to be wider toward the bottom, with a narrower aperture at the top ('tulip', 'egg', or perhaps, 'beaker' shaped). Glasses which are widest at the top are considered the least ideal. Many wine tasting use ISO XL5 glasses, which are 'egg'-shaped. Interestingly, the effect of glass shape does not appear to be related to whether the glass is pleasing to look at.
Without having tasted the wines, one does not know if, for example, a white is heavy or light. Before taking a sip, the taster tries to determine the order in which the wines should be assessed by appearance and nose alone. Heavy wines will be deeper in colour and generally more intense on the nose. Sweeter wines, being denser, will leave thick, viscous streaks (called legs or tears) down the inside of the glass when swirled.
There are five basic steps in tasting wine: colour, swirl, smell, taste, and savour. These are also known as the "five S" steps: see, swirl, sniff, sip, savour. During this process, a taster must look for clarity, varietals character, integration, expressiveness, complexity, and connectedness.
A wine's colour is better judged by putting it against a white background. The wine glass is put at an angle in order to see the colours. Colours can give the taster clues to the grape variety, and whether the wine was aged in wood.
Characteristics assessed during tasting
Varietals character describes how much a wine presents its inherent grape aromas. A wine taster also looks for integration, which is a state in which none of the components of the wine (acid, tannin, alcohol, etc.) is out of balance with the other components. When a wine is well balanced, the wine is said to have achieved a harmonious fusion.
Another important quality of the wine to look for is its expressiveness. Expressiveness is the quality the "wine possesses when its aromas and flavours are well-defined and clearly projected. The complexity of the wine is affected by many factors, one of which may be the multiplicity of its flavours. The connectedness of the wine, a rather abstract and difficult to ascertain quality, describes the bond between the wine and its land of origin (terroir)
Connoisseur wine tasting
A wine's quality can be judged by its bouquet and taste. The bouquet is the total aromatic experience of the wine. Assessing a wine's bouquet can also reveal faults such as cork taint, oxidation due to age, overexposure to oxygen, or lack of preservatives and wild yeast contamination due to Brettanomyces or acetobacter yeasts. Although low levels of Brettanomyces aromatic characteristics can be a positive attribute, giving the wine a distinctive character, generally it is considered a wine spoilage yeast.
The bouquet of wine is best revealed by gently swirling the wine in a wine glass to expose it to more oxygen and release more aromatic etheric, ester, and aldehyde molecules that comprise the essential components of a wine's bouquet. However, sparkling wine is not swirled, as this speeds the release of the bubbles.[
Pausing to experience a wine's bouquet aids the wine taster in anticipating the wine's flavors. The "nose" of a wine - its bouquet or aroma - is the major determinate of perceived flavor in the mouth. Once inside the mouth, the aromatics are further liberated by exposure to body heat, and transferred retro nasally to the olfactory receptor site. It is here that the complex taste experience characteristic of a wine actually commences.
Thoroughly tasting a wine involves perception of its array of taste and mouth feel attributes, which involve the combination of textures, flavours, weight, and overall "structure". Following appreciation of its olfactory characteristics, the wine taster savours a wine by holding it in the mouth for a few seconds to saturate the taste buds. By pursing ones lips and breathing through that small opening oxygen will pass over the wine and release even more esters. When the wine is allowed to pass slowly through the mouth it presents the connoisseur with the fullest gustatory profile available to the human palate.
The acts of pausing and focusing through each step distinguish wine tasting from simple quaffing. Through this process, the full array of aromatic molecules is captured and interpreted by approximately 15 million olfactory receptors,] comprising a few hundred olfactory receptor classes. When tasting several wines in succession, however, key aspects of this fuller experience (length and finish, or aftertaste) must necessarily be sacrificed through expectoration.
Although taste qualities are known to be widely distributed throughout the oral cavity, the concept of an anatomical "tongue map" yet persists in the wine tasting arena, in which different tastes are believed to map to different areas of the tongue. A widely accepted example is the misperception that the tip of the tongue uniquely tells how sweet a wine is and the upper edges tell its acidity.
As part of the tasting process, and as a way of comparing the merits of the various wines, wines are given scores according to a relatively set system. This may be either by explicitly weighting different aspects, or by global judgment (although the same aspects would be considered). These aspects are 1) the appearance of the wine, 2) the nose or smell, 3) the palate or taste, and 4) overall. Different systems weight these differently (e.g., appearance 15%, nose 35%, palate 50%). Typically, no modern wine would score less than half on any scale (which would effectively indicate an obvious fault). It is more common for wines to be scored out of 20 (including half marks) in Europe and parts of Australasia, and out of 100 in the US. However, different critics tend to have their own preferred system, and some grading are also given out of 5 (again with half marks).
Spitting into a spittoon at a wine tasting.
Because wine can affect the consumer's judgment, wine tasters generally spit the wine out after they have assessed its quality at formal tasting, where dozens of wines may be assessed. However, since wine is absorbed through the skin inside the mouth, tasting from twenty to twenty-five samplings can produce an intoxicating effect, depending on the alcoholic content of the wine