Food and Wine Pairing : A Sensory Experience

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CHAPTER2

TASTE BASICS AND

THE BASICS OF

WINE EVALUATION

CHAPTER OUTLINE:

Introduction

Aperitif: Elements of Wine Service

Sensory Evaluation

Basics of Wine Evaluation

Setting Up a Tasting Session

The Art and Science of Wine Evaluation

Palate Mapping

Tasting Instructions

Summary

Exercises

KEY CONCEPTS:

●Sensory testing approaches

●The 6 S’s of wine evaluation

●Wine serving temperature

●Identifying sweetness, saltiness, acidity, bitterness, and tannin

●Differences between varietals in terms of primary wine components, textures, and flavors