food-and-wine-pairing-a-sensory-experience-robert-harrington

CHAPTER 2
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
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