Tasting: sensory analysis of wine

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Written by Vanesa España Auñón
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We can taste food and drink. In the early days of mankind, it was a matter of checking, first by sight, then by smell and finally by taste, whether a food or drink was in optimal condition for consumption.

Today, that has changed. We now taste wine to see the full potential of a product, both positive and negative . Some wine professionals talk about reading the wine or dissecting it into flavours and sensations, in a vulgar way. Therefore, it is more about an action of enjoyment.

Wine tasting and service professionals are called sommeliers . The term comes from the French word sommelier. It should not be confused with an oenologist, who is dedicated to making wine in the winery.

Tasting takes years of training. We have an olfactory netherlands phone data and gustatory memory in the brain that is trained over time and by exposing ourselves to a multitude of smells and flavours.

Olfactory memory refers to the memory of smells. Smells can bring back many memories. This is because the olfactory bulb, which is a region of the central nervous system that processes sensory information from the nose, is part of the limbic system.

The limbic system is an area closely associated with memory and emotions, smells can evoke memories and trigger strong responses almost immediately.

We can therefore say that the best tasters in the world try wines almost every day to have references and parameters with which to describe the wine. To this we must add a deep knowledge of the process of making different wines.

We can taste professionally or as amateurs.
According to their objective, we can classify tasters:

Journalist: tasting is his profession, it affects the consumer.
Descriptive: gives adjectives to the wine.
Analytical: they look at the chemical and physical composition of the wine.
Folkloric: tasting in a fun, attractive, colloquial way.
Hedonist: classifies wines, makes a ranking.
Scientific: quantifies the characteristics of wine with units.