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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 gradings are also given out of 5 (again with half marks).
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of a perceptual illusion between odor and color is confirmed by a psychophysical experiment. A white wine artificially colored red with an odorless dye was olfactory described as a red wine by a panel of 54 tasters. Hence, because of the visual information, the tasters discounted the olfactory information. Together with recent psychophysical and neuroimaging data, our results suggest that the above perceptual illusion occurs during the verbalization phase of odor determination.
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are told that it is inexpensive. French researcher Frédéric
Brochet "submitted a mid-range Bordeaux in two different bottles, one labeled as a cheap table wine, the other bearing a grand cru etiquette." Tasters described the supposed grand cru as "woody, complex, and round" and the supposed cheap wine as "short, light, and faulty."
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prominent traits of the wine, some of which grace back labels. Blind tasting and other laboratory controls help mitigate bias and assure statistically significant results. Many large wine companies now boast their own sensory team, optimally consisting of a Ph.D. sensory scientist, a flavor chemist and a trained panel.
190:) use a constantly evolving specialized terminology which is used to describe the range of perceived flavors, 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.
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A growing number of wine schools can be found, offering wine tasting classes to the public. These programs often help a wine taster hone and develop their abilities in a controlled setting. Some also offer professional training for sommeliers and winemakers. It is even possible to learn how to assess
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The acts of pausing and focusing through each step distinguishes 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
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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
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asked 54 undergraduate students to taste two glasses of wine: one red, one white. The participants described the red as "jammy" and commented on its crushed red fruit. The participants failed to recognize that both wines were from the same bottle. The only difference was that one had been colored red
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Another important quality of the wine to look for is its expressiveness. Expressiveness is the quality the "wine possesses when its aromas and flavors 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 flavors.
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The interaction between the vision of colors and odor determination is investigated through lexical analysis of experts' wine tasting comments. The analysis shows that the odors of a wine are, for the most part, represented by objects that have the color of the wine. The assumption of the existence
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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 or egg-shaped). Glasses which are widest at the top are considered the least ideal.
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invited people to taste wines labeled "France", "California", "Texas", and while nearly all ranked the French as best, in fact, all three were the same Texan wine. The contest is built on the simple theory that if people do not know what they are drinking, they award points differently than if they
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are important in determining whether different fermentation conditions or new vineyard treatments alter the character of a wine, something particularly important to producers who aim for consistency. Preference testing establishes consumer preference, while descriptive analysis determines the most
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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
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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
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The opening is narrower than the convex part so as to concentrate the bouquet. The capacity is approximately 215 ml, but it is intended to take a 50 ml pour. Some glasses of a similar shape, but with different capacities, may be loosely referred to as ISO glasses, but they form no part of the ISO
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Because intoxication can affect the consumer's judgment, wine tasters generally spit the wine out after they have assessed its quality at formal tastings, where dozens of wines may be assessed. However, since wine is absorbed through the skin inside the mouth, tasting from twenty to twenty-five
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wine glass, a tool defined by specifications of the French
Association for Standardization (AFNOR), which was adopted by INAO as the official glass in 1970, received its standard AFNOR in June 1971 and its ISO 3591 standard in 1972. The INAO has not submitted a file at the National Institute of
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A wine's overall quality assessment, based on this examination, follows further careful description and comparison with recognized standards, both with respect to other wines in its price range and according to known factors pertaining to the region or vintage; if it is typical of the region or
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There are five basic steps in tasting wine: color, swirl, smell, taste, and savor. These are also known as the "five S" steps: see, swirl, sniff, sip, savor. During this process, a taster must look for clarity, varietal character, integration, expressiveness, complexity, and connectedness.
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Wine grape varieties are variously evaluated according to a wide range of descriptors which draw comparisons with other, non-grape flavors and aromas. The following table provides a brief and by no means exhaustive summary of typical descriptors for the better-known varietals.
1122:. By pursing one's lips and breathing through that small opening, oxygen passes over the wine and releases 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.
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Traveling to wine regions is one way of increasing skill in tasting. Many wine producers in wine regions all over the world offer tastings of their wine. Depending on the country or region, tasting at the winery may incur a small charge to allow the producer to cover costs.
1133:" 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.
413:, vintage, color, 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."
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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 aroma alone. Heavy wines are deeper in
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attributes, which involve the combination of textures, flavors, weight, and overall "structure". Following appreciation of its olfactory characteristics, the wine taster savors a wine by holding it in the mouth for a few seconds to saturate the
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A wine's color is better judged by putting it against a white background. The wine glass is put at an angle in order to see the colors. Colors can give the taster clues to the grape variety, and whether the wine was aged in wood.
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Whereas wines are regularly tasted in isolation, a wine's quality assessment is more objective when performed alongside several other wines, in what are known as tasting "flights". Wines may be deliberately selected for their
82:, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Knowledge.
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and vintages, respectively. Alternatively, in order to promote an unbiased analysis, bottles and even glasses may be disguised in a "blind" tasting, to rule out any prejudicial awareness of either vintage or winery.
182:. While the practice of wine tasting is as ancient as its production, a more formalized methodology has slowly become established from the 14th century onward. Modern, professional wine tasters (such as
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is a term used by wine tasters to describe a selection of wines, usually between three and eight glasses, but sometimes as many as fifty, presented for the purpose of sampling and comparison.
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2301:(Glass and Wine from the Cellar to the Table from the 17th century to the Present) Christophe Bouneau, Michel Figeac, 2007. Centre d'Ă©tudes des mondes moderne et contemporain. In French
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Varietal 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 (
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is provided. In some regions of the world, tasters simply spit on the floor or onto gravel surrounding barrels. It is polite to inquire about where to spit before beginning tasting.
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Although the practice of tasting is as old as the history of wine, the term "tasting" first appeared in 1519. The methodology of wine tasting was formalized by the 18th century when
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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
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several wines in succession, however, key aspects of this fuller experience (length and finish, or aftertaste) must necessarily be sacrificed through expectoration.
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Hummel, T.; Delwiche, J.; Schmidt, C.; Huttenbrink, K. (2003). "Effects of the form of glasses on the perception of wine flavors: a study in untrained subjects".
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of the wine. A taster's judgment can be prejudiced by knowing details of a wine, such as geographic origin, price, reputation, color, or other considerations.
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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).
1049:, 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.
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is a taster's written testimony about the aroma, taste identification, acidity, structure, texture, and balance of a wine. Online wine communities like
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Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article.
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aromatic characteristics can be a positive attribute, giving the wine a distinctive character, generally it is considered a wine spoilage yeast.
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suggest the unreliability of wine tasting in both experts and consumers, such as inconsistency in identifying wines based on region and price.
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XL5 glasses, which are "egg"-shaped. The effect of glass shape does not appear to be related to whether the glass is pleasing to look at.
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The glass must be lead crystal (9% lead). Its dimensions give it a total volume between 210 ml and 225 ml, they are defined as follows:
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according to the judges, a result which would have been unlikely in a non-blind contest. This event was depicted in the 2008 movie
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Huttenbrink, K.; Schmidt, C.; Delwiche, J.; Hummel, T. (2001). "The aroma of red wine is modified by the form of the wine glass".
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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
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The temperature that a wine is served at can greatly affect the way it tastes and smells. Lower temperatures emphasize
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It is not considered rude to spit out wine at a winery, even in the presence of the wine maker or owner. Generally, a
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Although taste qualities are known to be widely distributed throughout the oral cavity, the concept of an anatomical "
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Industrial
Property, it is therefore copied en masse and has gradually replaced other tasting glasses in the world.
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Content in this edit is translated from the existing French
Knowledge article at ]; see its history for attribution.
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Judgment of Paris: California vs. France and the
Historic 1976 Paris Tasting that Revolutionized Wine
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samplings can still produce an intoxicating effect, depending on the alcoholic content of the wine.
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etheric, ester, and aldehyde molecules that comprise the essential components of a wine's bouquet.
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site. It is here that the complex taste experience characteristic of a wine actually commences.
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are wine tasting events that are arranged to highlight differences between similar wines.
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allow members to maintain their tasting notes online and for the reference of others.
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from the same winery are tasted. This emphasizes differences between various vintages.
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listed the main flavors of wine, and classified the aromas as "species", or families.
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may perform a variety of tests on the taste, aroma, mouthfeel and appeal of wines.
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and generally more intense on the nose. Sweeter wines, being denser, leave thick,
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Chemical Object
Representation in the Field of Consciousness – Frédéric Brochet
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Delwiche, J.; Pelchat, M. (2002). "Influence of glass shape on wine aroma".
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Another well-publicized double-blind taste test was conducted in 2011 by
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Thoroughly tasting a wine involves perception of its array of taste and
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due to age, overexposure to oxygen, or lack of preservatives; and wild
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to the source of your translation. A model attribution edit summary is
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Morrot, Gil; Brochet, Frédéric; Dubourdieu, Denis (28 August 2001).
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One of the most famous instances of blind tasting is known as the
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Essential
Winetasting: The Complete Practical Winetasting Course
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Le verre et le vin de la cave Ă la table du |XVII Ă nos jours
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uses the following recommendations for serving temperatures:
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in the 3rd millennium BCE differentiate the popular beers of
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To ensure impartial judgment of a wine, it should be served
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The Taste of Wine: The Art and
Science of Wine Appreciation
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The Taste of Wine: The Art and
Science of Wine Appreciation
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The results of the four recognized stages to wine tasting:
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to this template: there are already 1,504 articles in the
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thyme, clove, cinnamon, black pepper, violet, blackberry
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should not be swirled to the point of releasing bubbles.
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held in 1976 where French judges blind-tasted wines from
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A Matter of Taste: a History of Wine Drinking in Britain
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The Taste of Wine: The Art Science of Wine Appreciation
2432:"Eviter les erreurs Encyclopédie des Vignes au plaisir"
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the same helps emphasize differences in winery styles.
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Wine Campus offers an Honours Brevet via e-learning
1389:raspberry, cherry, violets, "farmyard" (with age),
1271:, green bell pepper, raspberry, freshly mown grass
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a machine-translated version of the French article.
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922:15 °C (59 °F) to 18 °C (64 °F)
880:10 °C (50 °F) to 13 °C (55 °F)
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1311:violet, plums, tart red fruit, earthy minerality
1073:or bacterial contamination, such as those due to
870:7 °C (45 °F) to 10 °C (50 °F)
853:6 °C (43 °F) to 10 °C (50 °F)
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2507:Varietal Profiles | Professional Friends of Wine
1456:black cherry, pepper, mixed spices, mint, anise
839:6 °C (43 °F) to 8 °C (46 °F)
363:("horizontal" tasting) or proceed from a single
2754:(1st ed.). United States: Academic Press.
2200:
2013:Wine Snob Scandal – Brochet's work on dyed wine
1426:tobacco, black/white pepper, blackberry, smoke
2373:(3rd ed.). New York: Workman Publishing.
2149:p. 66, Second Revised Edition (2012), London,
2147:"Wine and Spirits: Understanding Wine Quality"
1875:, Vol. 4; Issue 02 (Winter 2009), pp. 233–241.
1281:blackcurrants, eucalyptus, chocolate, tobacco
397:Scientific research has long demonstrated the
193:Results that have surfaced through scientific
117:accompanying your translation by providing an
62:Click for important translation instructions.
49:expand this article with text translated from
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2773:(1st ed.). United Kingdom: Tempus.
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2618:Emile Peynaud; Jacques Blouin (1996).
2482:. Anness Publishing Limited. pp.
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2131:"Liquid Assets – A fair competition";
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1869:"How Expert are "Expert" Wine Judges?"
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2752:Wine Tasting: A Professional Handbook
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1970:Wine Tasting: A Professional Handbook
497:Vertical and horizontal wine tastings
2735:. China: Anness Publishing Limited.
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2530:"Sauvignon Blanc | Wine grapes"
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2025:Georgiou, Maroulla (15 April 2011).
1683:citrus fruits, peach, honey, petrol
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129:{{Translated|fr|DĂ©gustation du vin}}
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2714:. New York: Scribner Book Company.
2434:(in French). Maisons-champagne.com.
2145:Wine & Spirits Education Trust
2063:"Wine-tasting: it's junk science";
1927:Buck, L.; Axel, R. (5 April 1991).
1903:"Tasting: Definition and etymology"
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2215:10.1111/j.1745-459x.2002.tb00329.x
1369:earthy, black pepper, dark fruits
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1185:wine methodically via e-learning.
1028:is the first step in tasting wine.
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2870:Annual growth cycle of grapevines
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1379:violets (later), pencil shavings
819:Wine & Spirit Education Trust
507:, different vintages of the same
399:power of suggestion in perception
264:
3849:
3557:
2601:Michael Broadbent's Wine Tasting
1787:
1188:
980:Diameter of the base: 65 mm
949:INAO official wine tasting glass
537:
488:do know what they are drinking.
375:
36:
2522:
2511:
2500:
2469:
2460:
2449:
2438:
2424:
2304:
2292:
2267:
2124:
2071:
2056:
2037:
2018:
1989:, London: Macdonald Orbis, p. 2
1856:, London: Macdonald Orbis, p. 1
1222:analysis) of wine. Employing a
1136:
1083:yeasts. Although low levels of
965:Diameter of the rim: 46 mm
874:Medium/full-bodied oaked whites
492:Vertical and horizontal tasting
3615:
2093:(2). Academic Press: 309–320.
2006:
1994:
1977:
1961:
1920:
1895:
1878:
1861:
1845:
1446:spices, chocolate, red fruits
971:Height of the foot: 55 mm
953:The glass of reference is the
127:You may also add the template
13:
1:
3812:Glossary of viticulture terms
2245:10.1016/s0195-6663(03)00082-5
2044:Sample, Ian (14 April 2011).
1838:
1436:vanilla, strawberry, tobacco
988:
974:Shoulder diameter: 65 mm
465:
449:
225:. In the fourth century BCE,
165:
3817:Glossary of winemaking terms
2690:. Mannheim: F.A. Brockhaus.
2668:. London: Mitchell Beazley.
2603:. London: Mitchell Beazley.
2581:. London: Mitchell Beazley.
2560:Andrew Jefford's Wine Course
2445:Professional Friends of Wine
2420:. Simon & Schuster, Inc.
2275:"Le verre ISO ou verre INAO"
1946:10.1016/0092-8674(91)90418-x
1321:black cherry, plums, tomato
926:
636:Aromatic, light-bodied white
432:. Against all expectations,
7:
2750:Jackson, Ronald S. (2002).
2732:Cook's Encyclopedia of Wine
2646:. New York: Penguin Books.
2479:Cook's Encyclopedia of Wine
2412:Gluckstern, Willie (1998).
1780:
1483:, minerals, apricot, peach
1470:Common sensory descriptors
1258:Common sensory descriptors
460:University of Hertfordshire
335:techniques, such as barrel
316:potential (suitability for
162:Antonio Casanova y Estorach
99:will aid in categorization.
10:
4118:
3737:Yeast assimilable nitrogen
2577:Schuster, Michael (2009).
2203:Journal of Sensory Studies
1161:
1146:
1140:
1015:
930:
857:Light/medium-bodied whites
379:
243:in the first century BCE.
200:
74:Machine translation, like
4052:
4001:
3940:
3909:
3845:
3827:History of the wine press
3794:
3778:
3750:
3717:Sparkling wine production
3702:
3684:
3651:
3623:
3551:
3490:
3452:
3347:
3324:
3207:
3094:
3082:
2975:
2903:
2860:
2820:
2624:. John Wiley & Sons.
2518:Grape Varieties Explained
1873:Journal of Wine Economics
1301:smoky, pepper, raspberry
968:Calyx height: 100 mm
697:Full-bodied dessert wines
585:Temperature (Fahrenheit)
51:the corresponding article
3932:Food safety organization
3822:Wine tasting descriptors
3543:Wine tasting descriptors
3472:Phenolic content in wine
3364:Alternative wine closure
2948:Great French Wine Blight
2852:
2729:Walton, Stuart (2005) .
2476:Walton, Stuart (2005) .
1291:pomegranate, strawberry
1149:Wine tasting descriptors
1057:Connoisseur wine tasting
977:Foot diameter: 9 mm
485:Texas A&M University
313:complexity and character
217:, as well as wines from
3712:Malolactic fermentation
2393:MacNeil, Karen (2001).
2369:MacNeil, Karen (2022).
2341:. Sterling Publishing.
1983:Peynaud, Émile (1996).
938:Many wine tastings use
901:Medium/full-bodied reds
897:13 °C (55 °F)
767:Medium-bodied red wines
743:Full-bodied white wines
475:with a flavorless dye.
341:malolactic fermentation
138:For more guidance, see
3968:Nondestructive testing
3963:Discrimination testing
3917:Standards organization
2099:10.1006/brln.2001.2493
1851:Peynaud, Émile (1996)
1833:Wine and food matching
1202:
1180:Attending wine schools
1029:
950:
720:Light-bodied red wines
625:, other sparkling wine
479:Geographic origin bias
472:University of Bordeaux
355:
282:
273:Ready tasting room of
172:
27:Method of judging wine
3922:Consumer organization
3910:Testing organizations
3513:Wine and food pairing
2337:Zraly, Kevin (2006).
2168:Laryno-Rhino-Otologie
1218:(also referred to as
1196:
1023:
948:
790:Full-bodied red wines
582:Temperature (Celsius)
349:
298:"in mouth" sensations
272:
156:
140:Knowledge:Translation
111:copyright attribution
3164:Muscat of Alexandria
2769:Hurley, Jon (2005).
2688:Der Brockhaus – Wein
2532:. JancisRobinson.com
2180:10.1055/s-2001-11894
2133:The Austin Chronicle
2080:"The Color of Odors"
1867:Hodgson, Robert T.,
1467:White grape variety
876:e.g. White Burgundy
813:WSET recommendations
677:Medium-bodied whites
600:Trockenbeerenauslese
4097:Wine-related events
3958:Destructive testing
3948:Conformance testing
3742:Yeast in winemaking
3694:Carbonic maceration
2666:Wine-tasters' Logic
1967:Ronald S. Jackson,
1888:, p. 1 Dunod, 2013
1226:or consumer panel,
656:Red sparkling wines
554:Serving temperature
352:Castello di Amorosa
3927:Trade organization
3732:Traditional method
3533:Wine personalities
3237:Cabernet Sauvignon
2597:Broadbent, Michael
2324:(payment required)
2087:Brain and Language
1886:The taste of wine
1601:Melon de Bourgogne
1277:Cabernet Sauvignon
1255:Red grape variety
1203:
1108:olfactory receptor
1030:
951:
920:(room temperature)
834:Late-harvest wines
794:Cabernet Sauvignon
516:horizontal tasting
382:Blind wine tasting
356:
283:
195:blind wine tasting
173:
119:interlanguage link
4079:
4078:
3993:Usability testing
3869:
3868:
3863:
3862:
3633:Late harvest wine
3583:
3582:
3320:
3319:
3217:Alicante Bouschet
2965:Judgment of Paris
2675:978-0-571-20287-4
2631:978-0-471-11376-8
2588:978-1-84533-498-7
2569:978-1-84597-723-8
2348:978-1-4027-3928-6
1890:Google books link
1777:
1776:
1770:
1769:
1460:
1459:
1201:at a wine tasting
1158:Visiting wineries
895:(lightly chilled)
886:e.g. Beaujolais,
884:Light-bodied reds
878:(lightly chilled)
810:
809:
663:, some frizzante
566:while muting the
418:Judgment of Paris
407:geographic origin
294:aroma of the wine
158:Monk Testing Wine
151:
150:
63:
59:
16:(Redirected from
4109:
4065:Just-About-Right
4034:Software testing
4009:Cannabis testing
3978:Sensory analysis
3896:
3889:
3882:
3873:
3872:
3854:
3853:
3610:
3603:
3596:
3587:
3586:
3562:
3561:
3477:Proteins in wine
3144:GrĂĽner Veltliner
3092:
3091:
2847:
2840:
2833:
2824:
2823:
2805:
2804:
2784:
2765:
2746:
2725:
2706:Taber, George M.
2701:
2679:
2657:
2644:Tasting Pleasure
2640:Robinson, Jancis
2635:
2614:
2592:
2573:
2542:
2541:
2539:
2537:
2526:
2520:
2515:
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2464:
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2447:
2442:
2436:
2435:
2428:
2422:
2421:
2419:
2416:The Wine Avenger
2409:
2398:
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2157:
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2137:
2135:; April 8, 2005.
2128:
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2084:
2075:
2069:
2067:; June 22, 2013.
2060:
2054:
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2016:
2010:
2004:
1998:
1992:
1981:
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1797:
1792:
1791:
1568:GrĂĽner Veltliner
1542:, honey, apple,
1464:
1463:
1405:, earthy, smoky
1345:, roses, prunes
1252:
1251:
1248:
1232:Difference tests
1216:sensory analysis
1210:Sensory analysis
1197:Spitting into a
1002:streaks (called
573:
572:
505:vertical tasting
434:California wines
422:wine competition
350:Wine tasting at
219:Zagros Mountains
170:
167:
130:
124:
98:
97:|topic=
95:, and specifying
80:Google Translate
61:
57:
40:
39:
32:
21:
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4102:Product testing
4082:
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4048:
4029:Package testing
3997:
3983:Survey research
3936:
3905:
3903:Product testing
3900:
3870:
3865:
3864:
3859:
3856:Wine portal
3848:
3841:
3832:History of wine
3790:
3774:
3746:
3698:
3680:
3661:Deacidification
3647:
3619:
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3584:
3579:
3564:Wine portal
3556:
3547:
3486:
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3203:
3184:Sauvignon blanc
3119:Cayetana blanca
3087:
3085:grape varieties
3078:
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2791:
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2589:
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2556:Jefford, Andrew
2551:
2549:Further reading
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2315:
2312:"ISO 3591:1977"
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2279:verres-a-vin.fr
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1995:
1982:
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1962:
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1911:
1909:
1901:
1900:
1896:
1884:Émile Peynaud,
1883:
1879:
1866:
1862:
1850:
1846:
1841:
1793:
1786:
1783:
1778:
1752:, green fruits
1689:Sauvignon blanc
1649:(Pinot grigio)
1625:, grapes, lime
1241:
1239:Grape varieties
1212:
1191:
1182:
1166:
1160:
1151:
1145:
1139:
1059:
1043:
1018:
991:
985:specification.
935:
929:
843:Sparkling wines
815:
644:Sauvignon blanc
618:sparkling wines
556:
540:
529:
527:Tasting flights
494:
483:For six years,
481:
468:
456:Richard Wiseman
452:
384:
378:
292:"in glass" the
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4041:
4039:Whisky tasting
4036:
4031:
4026:
4024:Clinical trial
4021:
4016:
4014:Coffee cupping
4011:
4005:
4003:
4002:Product fields
3999:
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3724:
3722:Sugars in wine
3719:
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3708:
3706:
3700:
3699:
3697:
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3690:
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3679:
3678:
3673:
3671:Chaptalization
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3498:Classification
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3484:
3482:Sugars in wine
3479:
3474:
3469:
3464:
3458:
3456:
3454:Wine chemistry
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3429:Wine dispenser
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3232:Cabernet Franc
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3201:
3199:Welschriesling
3196:
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3154:MĂĽller-Thurgau
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2395:The Wine Bible
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2371:The Wine Bible
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2239:(2): 197–202.
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186:or buyers for
149:
148:
144:
143:
136:
125:
103:
100:
88:adding a topic
83:
72:
65:
46:
45:
44:
42:
35:
26:
9:
6:
4:
3:
2:
4114:
4103:
4100:
4098:
4095:
4093:
4090:
4089:
4087:
4072:
4069:
4066:
4063:
4061:
4058:
4057:
4055:
4051:
4045:
4042:
4040:
4037:
4035:
4032:
4030:
4027:
4025:
4022:
4020:
4017:
4015:
4012:
4010:
4007:
4006:
4004:
4000:
3994:
3991:
3989:
3986:
3984:
3981:
3979:
3976:
3974:
3973:Physical test
3971:
3969:
3966:
3964:
3961:
3959:
3956:
3954:
3953:Chemical test
3951:
3949:
3946:
3945:
3943:
3941:Methodologies
3939:
3933:
3930:
3928:
3925:
3923:
3920:
3918:
3915:
3914:
3912:
3908:
3904:
3897:
3892:
3890:
3885:
3883:
3878:
3877:
3874:
3858:
3857:
3852:
3844:
3838:
3835:
3833:
3830:
3828:
3825:
3823:
3820:
3818:
3815:
3813:
3810:
3808:
3805:
3803:
3800:
3799:
3797:
3793:
3787:
3784:
3783:
3781:
3777:
3771:
3768:
3766:
3763:
3761:
3758:
3757:
3755:
3753:
3749:
3743:
3740:
3738:
3735:
3733:
3730:
3728:
3725:
3723:
3720:
3718:
3715:
3713:
3710:
3709:
3707:
3705:
3701:
3695:
3692:
3691:
3689:
3687:
3683:
3677:
3674:
3672:
3669:
3667:
3664:
3662:
3659:
3658:
3656:
3654:
3650:
3644:
3641:
3639:
3636:
3634:
3631:
3630:
3628:
3626:
3622:
3618:
3611:
3606:
3604:
3599:
3597:
3592:
3591:
3588:
3576:
3573:
3571:
3568:
3566:
3565:
3560:
3554:
3553:
3550:
3544:
3541:
3539:
3536:
3534:
3531:
3529:
3526:
3524:
3521:
3519:
3516:
3514:
3511:
3509:
3506:
3504:
3501:
3499:
3496:
3495:
3493:
3489:
3483:
3480:
3478:
3475:
3473:
3470:
3468:
3467:Acids in wine
3465:
3463:
3462:Aroma of wine
3460:
3459:
3457:
3455:
3451:
3445:
3442:
3440:
3437:
3435:
3432:
3430:
3427:
3425:
3422:
3420:
3417:
3415:
3412:
3410:
3407:
3405:
3402:
3400:
3397:
3395:
3392:
3390:
3387:
3385:
3382:
3380:
3377:
3375:
3372:
3370:
3367:
3365:
3362:
3361:
3359:
3357:
3351:
3346:
3340:
3337:
3335:
3332:
3331:
3329:
3327:
3326:Major regions
3323:
3313:
3310:
3308:
3305:
3303:
3300:
3298:
3295:
3293:
3290:
3288:
3285:
3283:
3282:Montepulciano
3280:
3278:
3275:
3273:
3270:
3268:
3265:
3263:
3260:
3258:
3255:
3253:
3250:
3248:
3245:
3243:
3240:
3238:
3235:
3233:
3230:
3228:
3225:
3223:
3220:
3218:
3215:
3214:
3212:
3210:
3206:
3200:
3197:
3195:
3192:
3190:
3187:
3185:
3182:
3180:
3177:
3175:
3172:
3170:
3167:
3165:
3162:
3160:
3157:
3155:
3152:
3150:
3147:
3145:
3142:
3140:
3137:
3135:
3132:
3130:
3127:
3125:
3122:
3120:
3117:
3115:
3112:
3110:
3107:
3105:
3102:
3101:
3099:
3097:
3093:
3090:
3086:
3081:
3073:
3070:
3068:
3065:
3063:
3060:
3058:
3055:
3053:
3050:
3049:
3047:
3046:
3041:
3038:
3036:
3033:
3031:
3028:
3026:
3023:
3021:
3018:
3016:
3013:
3012:
3011:
3008:
3007:
3004:
3001:
2999:
2996:
2994:
2991:
2989:
2986:
2984:
2981:
2980:
2978:
2974:
2966:
2963:
2962:
2961:
2958:
2956:
2953:
2949:
2946:
2945:
2944:
2941:
2937:
2934:
2932:
2929:
2927:
2924:
2922:
2919:
2917:
2914:
2913:
2911:
2910:
2908:
2906:
2902:
2896:
2893:
2891:
2888:
2886:
2883:
2881:
2878:
2876:
2873:
2871:
2868:
2867:
2865:
2863:
2859:
2855:
2848:
2843:
2841:
2836:
2834:
2829:
2828:
2825:
2819:
2815:
2811:
2806:
2800:
2796:
2793:
2792:
2782:
2780:0-7524-3402-0
2776:
2772:
2767:
2763:
2761:0-12-379076-X
2757:
2753:
2748:
2744:
2742:0-7607-4220-0
2738:
2734:
2733:
2727:
2723:
2721:0-7432-4751-5
2717:
2713:
2712:
2707:
2703:
2699:
2697:3-7653-0281-3
2693:
2689:
2685:
2684:Supp, Eckhard
2681:
2677:
2671:
2667:
2663:
2659:
2655:
2653:0-14-027001-9
2649:
2645:
2641:
2637:
2633:
2627:
2623:
2622:
2616:
2612:
2610:1-84000-854-7
2606:
2602:
2598:
2594:
2590:
2584:
2580:
2575:
2571:
2565:
2561:
2557:
2553:
2552:
2531:
2525:
2519:
2514:
2508:
2503:
2495:
2493:0-7607-4220-0
2489:
2485:
2481:
2480:
2472:
2463:
2457:
2456:Wine-Searcher
2452:
2446:
2441:
2433:
2427:
2418:
2417:
2408:
2406:
2404:
2396:
2390:
2382:
2380:9781523510092
2376:
2372:
2365:
2363:
2361:
2359:
2350:
2344:
2340:
2333:
2331:
2313:
2307:
2300:
2295:
2280:
2276:
2270:
2262:
2258:
2254:
2250:
2246:
2242:
2238:
2234:
2227:
2225:
2216:
2212:
2208:
2204:
2197:
2189:
2185:
2181:
2177:
2174:(2): 96–100.
2173:
2169:
2162:
2156:
2152:
2148:
2142:
2136:
2134:
2127:
2120:
2108:
2104:
2100:
2096:
2092:
2088:
2081:
2074:
2068:
2066:
2059:
2051:
2047:
2040:
2032:
2028:
2021:
2014:
2009:
2002:
1997:
1990:
1988:
1980:
1973:
1971:
1964:
1956:
1952:
1947:
1942:
1939:(1): 175–87.
1938:
1934:
1930:
1923:
1908:
1904:
1898:
1891:
1887:
1881:
1874:
1870:
1864:
1857:
1855:
1848:
1844:
1834:
1831:
1829:
1826:
1824:
1821:
1819:
1816:
1814:
1811:
1809:
1806:
1804:
1801:
1800:
1796:
1790:
1785:
1773:
1765:
1762:peach, pear,
1761:
1759:
1756:
1755:
1751:
1747:
1745:
1742:
1741:
1737:
1735:
1732:
1731:
1728:
1724:
1722:(Ugni blanc)
1721:
1718:
1717:
1713:
1709:
1707:
1704:
1703:
1699:
1695:
1692:
1690:
1687:
1686:
1682:
1680:
1677:
1676:
1672:
1668:
1666:
1663:
1662:
1659:
1655:
1651:
1648:
1645:
1644:
1641:
1637:
1634:
1632:
1629:
1628:
1624:
1621:
1619:
1616:
1615:
1611:
1607:
1604:
1602:
1599:
1598:
1595:
1591:
1587:
1585:
1582:
1581:
1578:
1574:
1571:
1569:
1566:
1565:
1561:
1557:
1554:
1552:
1549:
1548:
1545:
1541:
1537:
1535:
1532:
1531:
1527:
1526:aging barrels
1524:
1520:
1516:
1512:
1508:
1506:
1503:
1502:
1499:
1495:
1492:
1490:
1487:
1486:
1482:
1479:
1477:
1474:
1473:
1469:
1466:
1465:
1462:
1455:
1453:
1450:
1449:
1445:
1443:
1440:
1439:
1435:
1433:
1430:
1429:
1425:
1422:
1419:
1418:
1414:
1412:
1409:
1408:
1404:
1401:
1399:
1396:
1395:
1392:
1388:
1386:
1383:
1382:
1378:
1376:
1373:
1372:
1368:
1365:
1362:
1361:
1358:
1354:
1352:
1349:
1348:
1344:
1340:
1338:
1335:
1334:
1330:
1328:
1325:
1324:
1320:
1318:
1315:
1314:
1310:
1308:
1305:
1304:
1300:
1298:
1295:
1294:
1290:
1288:
1285:
1284:
1280:
1278:
1275:
1274:
1270:
1267:
1265:
1262:
1261:
1257:
1254:
1253:
1250:
1249:
1245:
1236:
1233:
1229:
1225:
1221:
1217:
1207:
1200:
1195:
1189:Expectoration
1186:
1177:
1175:
1170:
1165:
1155:
1150:
1144:
1134:
1132:
1127:
1123:
1121:
1116:
1111:
1109:
1105:
1099:
1097:
1093:
1088:
1086:
1085:Brettanomyces
1082:
1081:
1080:Brettanomyces
1076:
1072:
1068:
1064:
1054:
1050:
1048:
1038:
1034:
1027:
1022:
1013:
1011:
1010:
1005:
1001:
997:
986:
979:
976:
973:
970:
967:
964:
963:
962:
959:
956:
947:
943:
941:
934:
921:
918:
914:
910:
906:
902:
899:
896:
893:
889:
885:
882:
879:
875:
872:
869:
866:
862:
858:
855:
852:
848:
844:
841:
838:
835:
831:
827:
824:
823:
822:
820:
805:
803:15–18 °C
802:
799:
795:
792:
789:
788:
784:
782:14–17 °C
781:
779:
775:
772:
769:
766:
765:
761:
759:12–16 °C
758:
755:
751:
748:
745:
742:
741:
737:
735:10–12 °C
734:
732:
729:
725:
722:
719:
718:
714:
711:
709:
705:
702:
699:
696:
695:
691:
689:10–12 °C
688:
686:
682:
679:
676:
675:
671:
669:10–12 °C
668:
666:
662:
658:
655:
654:
650:
647:
645:
641:
638:
635:
634:
630:
627:
624:
621:
619:
615:
614:
610:
607:
605:
601:
598:
596:
595:dessert wines
593:
590:Light-bodied
589:
588:
584:
581:
578:
575:
574:
571:
569:
565:
561:
551:
549:
545:
538:Tasting notes
535:
533:
521:
517:
513:
510:
506:
502:
501:
500:
498:
489:
486:
476:
473:
470:In 2001, the
463:
461:
457:
447:
445:
444:
439:
435:
431:
427:
423:
419:
414:
412:
408:
403:
400:
395:
393:
389:
383:
376:Blind tasting
373:
370:
366:
362:
354:, Napa Valley
353:
348:
344:
342:
338:
334:
326:
322:
319:
315:
312:
311:
310:
304:
300:
297:
295:
291:
288:
287:
286:
281:of a producer
280:
276:
271:
262:
260:
259:Linda B. Buck
256:
251:
249:
244:
242:
238:
237:four elements
234:
230:
228:
224:
220:
216:
212:
208:
198:
196:
191:
189:
185:
181:
177:
163:
159:
155:
141:
137:
134:
126:
120:
116:
112:
108:
104:
101:
94:
93:main category
90:
89:
84:
81:
77:
73:
70:
67:
66:
60:
54:
52:
47:You can help
43:
34:
33:
30:
19:
18:Blind tasting
4092:Wine tasting
4044:Wine tasting
4043:
3847:
3704:Fermentation
3555:
3538:Wine tasting
3537:
3159:Muscat blanc
3129:Chenin blanc
2926:Ancient Rome
2795:Wine tasting
2770:
2751:
2731:
2710:
2687:
2665:
2643:
2620:
2600:
2578:
2559:
2534:. Retrieved
2524:
2513:
2502:
2478:
2471:
2462:
2451:
2440:
2426:
2415:
2394:
2389:
2370:
2338:
2316:. Retrieved
2306:
2298:
2294:
2282:. Retrieved
2278:
2269:
2236:
2232:
2209:(1): 19–28.
2206:
2202:
2196:
2171:
2167:
2161:
2146:
2141:
2132:
2126:
2117:
2110:. Retrieved
2090:
2086:
2073:
2065:The Guardian
2064:
2058:
2050:The Guardian
2049:
2039:
2020:
2008:
1996:
1986:
1979:
1969:
1963:
1936:
1932:
1922:
1910:. Retrieved
1906:
1897:
1885:
1880:
1872:
1863:
1853:
1847:
1771:
1534:Chenin blanc
1375:Petit Verdot
1364:Petite Sirah
1357:elderberries
1242:
1220:organoleptic
1213:
1204:
1183:
1171:
1167:
1152:
1137:Scoring wine
1128:
1124:
1112:
1104:retronasally
1100:
1089:
1084:
1078:
1060:
1051:
1044:
1035:
1031:
1007:
1003:
992:
983:
960:
952:
936:
919:
905:Vintage Port
900:
894:
888:Valpolicella
883:
877:
873:
867:
856:
850:
849:, Champagne
842:
836:
825:
816:
712:8–12 °C
648:8–12 °C
628:6–10 °C
608:6–10 °C
557:
544:tasting note
543:
541:
531:
530:
515:
504:
496:
495:
482:
469:
453:
443:Bottle Shock
441:
438:French wines
415:
404:
396:
387:
385:
357:
337:fermentation
329:
320:or drinking)
308:
284:
255:Richard Axel
252:
245:
231:
204:
192:
176:Wine tasting
175:
174:
157:
115:edit summary
106:
86:
56:
48:
29:
3988:Test method
3807:Wine bottle
3779:Other steps
3770:Wine cellar
3727:SĂĽssreserve
3419:Wine cellar
3409:Wine bottle
3350:accessories
3348:Packaging,
3307:Tempranillo
2936:Noah's wine
2916:Phoenicians
2862:Viticulture
2284:12 December
1912:12 December
1818:Tea tasting
1813:Degustation
1803:Aroma wheel
1795:Wine portal
1590:honeysuckle
1573:green apple
1432:Tempranillo
1355:red fruit,
1228:oenologists
1143:Wine rating
1075:Acetobacter
861:Fino Sherry
828:e.g. Sweet
826:Sweet wines
800:based wines
548:Bottlenotes
520:wine region
333:wine-making
279:wine cellar
215:Mesopotamia
209:stories of
169: 1886
58:(June 2018)
4086:Categories
4019:Crash test
3686:Maceration
3676:Wine press
3666:Destemming
3617:Winemaking
3523:Wine fraud
3518:Wine fault
3503:Oenophilia
3439:Wine label
3434:Wine glass
3399:Port tongs
3297:Sangiovese
3292:Pinot noir
3252:Douce noir
3179:Rkatsiteli
3124:Chardonnay
3114:Catarratto
3088:by acreage
3062:Biodynamic
3025:Aromatized
2814:winemaking
2662:Simon, Pat
2318:9 February
1839:References
1766:, apricot
1744:Vermentino
1734:Verdicchio
1694:gooseberry
1647:Pinot gris
1538:wet wool,
1505:Chardonnay
1489:Breidecker
1411:Sangiovese
1385:Pinot noir
1164:Enotourism
1147:See also:
1131:tongue map
1120:taste buds
1063:cork taint
989:Wine color
933:Wine glass
778:Sangiovese
750:Chardonnay
724:Beaujolais
659:Sparkling
466:Color bias
450:Price bias
430:California
303:aftertaste
301:"finish" (
289:appearance
184:sommeliers
3638:Noble rot
3528:Winemaker
3508:Sommelier
3444:Wine rack
3424:Wine cork
3414:Wine cave
3404:Screw cap
3374:Corkscrew
3339:New World
3334:Old World
3312:Zinfandel
3287:Mourvèdre
3194:Trebbiano
3134:Colombard
3035:Noble rot
3015:Fortified
2993:Sparkling
2960:New World
2536:7 January
2314:. ISO.org
1972:, pp. 2–3
1720:Trebbiano
1698:asparagus
1673:, citrus
1515:pineapple
1513:, apple,
1452:Zinfandel
1442:Teroldego
1423:(Shiraz)
1343:liquorice
1327:Mourvèdre
1115:mouthfeel
1067:oxidation
927:Glassware
892:Bardolino
868:(chilled)
771:Grand Cru
665:Lambrusco
623:Champagne
604:Sauternes
576:Wine type
568:aromatics
509:wine type
323:possible
275:port wine
253:In 2004,
241:Lucretius
233:Aristotle
211:Gilgamesh
188:retailers
133:talk page
85:Consider
53:in French
3653:Pressing
3575:Glossary
3491:Industry
3384:Jug wine
3379:Decanter
3369:Box wine
3267:Isabella
3262:Grenache
3242:Carignan
3189:SĂ©millon
3174:Riesling
3169:Palomino
2912:Ancient
2895:Vineyard
2890:Veraison
2875:Oenology
2708:(2005).
2686:(2005).
2664:(2000).
2642:(1999).
2599:(2003).
2558:(2008).
2253:14550318
2233:Appetite
2188:11253572
2112:23 March
2107:11712849
2031:Phys.Org
1907:cnrtl.fr
1823:Typicity
1781:See also
1758:Viognier
1706:SĂ©millon
1696:, lime,
1679:Riesling
1665:Prosecco
1656:, pear,
1636:honeydew
1631:Palomino
1594:marzipan
1588:almond,
1584:Marsanne
1562:, spice
1558:petals,
1509:butter,
1476:Albariño
1398:Pinotage
1391:truffles
1366:(Durif)
1337:Nebbiolo
1297:Grenache
1199:spittoon
1174:spittoon
1092:aromatic
1024:Judging
917:Burgundy
913:Bordeaux
865:Muscadet
847:Prosecco
798:Nebbiolo
774:Burgundy
728:Provence
685:Semillon
640:Riesling
579:Examples
411:producer
369:vineyard
248:Linnaeus
207:Sumerian
109:provide
4060:Hedonic
3837:Terroir
3795:Related
3643:Vintage
3625:Harvest
3570:Outline
3394:Muselet
3356:storage
3247:Cinsaut
3222:Barbera
3149:Macabeo
3109:Aligoté
3067:Organic
3057:Natural
3010:Dessert
2955:Georgia
2905:History
2885:Terroir
2880:Species
2261:9626855
1955:1840504
1714:, lime
1710:honey,
1658:apricot
1618:Muscato
1540:beeswax
1519:vanilla
1269:tobacco
1224:trained
1106:to the
1016:Process
1000:viscous
830:Muscats
708:Madeira
701:Oloroso
681:Chablis
564:tannins
560:acidity
458:of the
436:bested
361:vintage
223:Lebanon
201:History
131:to the
113:in the
55:.
4071:Likert
4053:Scales
3802:Winery
3765:Solera
3389:Kvevri
3277:Merlot
3272:Malbec
3072:Kosher
3048:Other
3003:Orange
2976:Styles
2943:France
2799:Curlie
2777:
2758:
2739:
2718:
2694:
2672:
2650:
2628:
2607:
2585:
2566:
2490:
2484:10, 11
2377:
2345:
2259:
2251:
2186:
2153:
2105:
1953:
1772:
1764:nutmeg
1748:pear,
1725:lime,
1712:orange
1652:white
1577:citrus
1560:lychee
1544:almond
1351:Norton
1317:Merlot
1307:Malbec
756:whites
704:Sherry
661:Shiraz
616:White
426:France
365:winery
325:faults
4067:(JAR)
3752:Aging
3302:Syrah
3257:Gamay
3227:Bobal
3139:Glera
3104:Airén
3096:White
3052:Table
3040:Straw
3030:Fruit
2988:White
2931:China
2810:Wines
2257:S2CID
2083:(PDF)
1750:cream
1727:herbs
1654:peach
1623:honey
1511:melon
1494:apple
1481:lemon
1421:Syrah
1287:Gamay
1071:yeast
1026:color
1009:tears
996:color
909:Rioja
903:e.g.
859:e.g.
845:e.g.
754:Rhone
747:Oaked
592:sweet
514:In a
503:In a
392:color
388:blind
318:aging
277:in a
227:Plato
76:DeepL
3354:and
3083:Top
2998:Rosé
2854:Wine
2812:and
2775:ISBN
2756:ISBN
2737:ISBN
2716:ISBN
2692:ISBN
2670:ISBN
2648:ISBN
2626:ISBN
2605:ISBN
2583:ISBN
2564:ISBN
2538:2016
2488:ISBN
2375:ISBN
2343:ISBN
2320:2012
2286:2016
2249:PMID
2184:PMID
2151:ISBN
2114:2023
2103:PMID
1951:PMID
1933:Cell
1914:2016
1671:musk
1640:nuts
1610:salt
1606:lime
1556:rose
1498:pear
1047:acid
1004:legs
955:INAO
817:The
731:rosé
562:and
428:and
420:, a
257:and
205:The
180:wine
107:must
105:You
69:View
3760:Oak
3209:Red
3020:Ice
2983:Red
2797:at
2241:doi
2211:doi
2176:doi
2095:doi
1941:doi
1523:oak
1077:or
1006:or
940:ISO
339:or
221:or
160:by
78:or
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2486:.
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2357:^
2329:^
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863:,
832:,
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726:,
706:,
683:,
642:,
602:,
542:A
446:.
409:,
166:c.
3895:e
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