34 Chapter 2 Taste Basics and the Basics of Wine Evaluation
MATERIALSNEEDED
Table 2.3 Materials Needed for Exercise 2.1
Sweetness:(^1) ⁄ 4 tsp (1 g) sugar granules per student
Solution of 1 c (225 g) sugar to 1 qt (.95 l) water
Saltiness:
(^1) ⁄ 4 tsp (1 g) table salt per student
Solution of 1 c (225 g) salt to 1 qt (.95 l) water
Acidity:
4 T (60 g) cream of tartar to 3 c (710 ml) of water (tartaric)
(^1) ⁄ 4 tsp (1.25 ml) distilled white vinegar per student (acetic)
1 qt (.95 l) apple juice (malic)
1 lemon slice per student
Solution of lemon juice to 1 qt (.95 ml) water (citric)
Bitterness:
(^1) ⁄ 4 tsp (1 gram) ground coffee or instant coffee granules per
student
1 c (240 ml) water/100 drops of bitters
Solution of 1 c (240 ml) coffee diluted in 1 qt (.95 l) water
Tannin:
1 qt (.95 l) strong unsweetened tea
1 paper plate per student
9 sample cups per student
15 stalks of celery (to cleanse the palate), cut into pieces
1 tasting instruction sheet with tongue diagram 1 spit cup per student
Source:Adapted from J. Robinson,How to Taste: A Guide to Enjoying Wine(New York: Simon and Schuster, 2000), 17–26; D. H. Cook, ‘‘The Tongue... A Sense of Taste’’ (2000),
http://www.iit.edu /"smile / bi9105.html (accessed August 15, 2004).
STEPS
1.Make sure the cups of solution samples are distributed to each member of the tasting group and provide each member
with a paper plate divided into five sections. On the plate place the salt granules, a lemon wedge, the sugar, the coffee,
and bite-sized pieces of celery.
2.Have each person taste each of the first four items and identify each item as being salty, sour, sweet, or bitter by writing
it on the paper plate.
3.The celery (you could substitute bread or crackers) should be chewed between the samples to thoroughly cleanse the
palate.
4.Distribute the palate tasting sheet with tongue diagram (Figure 2.1, Palate Mapping Exercise: Tongue Diagram).
5.Taste each of the solution samples, cleansing the palate between each sample. Hold the sample in your mouth, exposing
all areas of the mouth, including the top of the palate and under the tongue. You may swallow the sample or spit it out.
6.Indicate on the tongue diagram where you experience each taste sensation the most in your mouth. Also, record any
further observations in the area provided.
a.Sweetness.Taste the sample. Using the tongue diagram, mark where you sense sweetness the most. Use additional
space to record observations of any other area in your mouth that you perceive sweetness.
b.Bitterness.It is important to know where you will experience bitterness on your palate. Taste the bitter solution and
indicate on the diagram and in your notes where you experience the bitter flavor the most on your palate.
c.Saltiness.Taste the saline solution. As before, concentrate on your palate to figure out where you experience the
sensation of saltiness the most and indicate the location on the diagram. Use the space provided to record where you
observe the taste of salt elsewhere on your palate.
d.Acidity.Taste each of the samples and discern where you sense them the most on your palate. Diagram where you
taste the different types of acidity on the tongue. By familiarizing yourself with these acid types, you’ll be better prepared
to discern them in wines. Record your observations in your notes and compare the difference between this and bitter-
ness.
e.Tannins.Now taste the tannic solution. Notice the puckery or drying feeling in your mouth and inside your cheeks.
Record your observations in your notes and compare the difference between this and your notes on acidity and bitter-
ness.
Now that you’ve mapped your palate, the next time you taste for a specific component in a dish or wine, you’ll want to
recall your experience. In order to detect and validate the taste components, be sure to expose the part of your palate that
is most sensitive to the specific component while tasting.