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Tasting Wine
 It is not easy to define the requirements of a competent wine taster, but the following points are important:
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A good palate, incorporating a keen sense of smell and discriminating taste. Good cooks, for example, possess these attributes, and I suspect that many people are not aware of the perceptiveness of their palates. There is much in the following pages to enlighten them. |
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A reliable memory. One hears many stories about the remarkable memory of some winemakers and judges. Whilst some of these are true there is also the aspect of luck and self-praise to be considered, since one tends to remember only those times when one is right, not wrong. Nevertheless, there is no doubt that a sound memory is of great help and should be cultivated. Practice remembering the good wines you enjoy and what it is about them that you liked. |
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The opportunity to taste many wines. This is where winemakers have an advantage over the enthusiastic amateur, in that most of them taste wines far more frequently. One should add that the tasting should be in the presence of other tasters who have had long experience. An example is in Wine Shows where judges, together, taste hundreds of wines and see all kinds--good, bad and indifferent. |
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The ability to concentrate deeply. Distractions are a major cause of difficulties in wine evaluation. It is a good idea to shut one's eyes when tasting for palate impressions to avoid visual distractions, and to avoid talking or undue movement. It is a sound idea to go into a quiet corner with your glass if that is possible. The conditions necessary for tasting will be set out later. |
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Open-mindedness, humility and honesty are important attributes. We are all human and subject to human frailties, including making mistakes--but let them be honest ones. Furthermore, we all have our off-days when we are less perceptive. |
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