If you believe that tasting is only an expression of opinion on sensations it is better to explain that the role of the taster is completely different. In this category there are various professional figures who can identify precise characteristics. The enologist, for example, must be capable of identifying the defects, the harmony with the territory and the vine, and comprehend each vintage. Who wells wine tastes it. The procurement manager of the wine shop owner must be able to understand how to direct their customers when they taste. The sommelier is the one who uses the tasting to build a personal wine list and the best combinations. It is the person whole responsibility it is in a restaurant to help you in a captivating sensorial itinerary, to organise wine tasting and enhance the companies and wines offered. Another person is the selector who should have one of the most difficult competencies and whose task it is to choose typologies of wines for entire reference markets and identify the goodness of a particular wine and its evolution right from the beginning. Even those who attend wine-producing contests are tasters and have to be able to evaluate a particular wine in two minutes on a specific form as well as the specialised journalists whose task it is to describe a wine in the most well-balanced way possible. In other words, each figure is who it s not due to natural talent like certain “wine charlatans” want to make us believe but for personal diligence in continuous study. Furthermore, there are the “serial killers” in tasting. Serial tasters with the only purpose of boasting how much they taste. Watch out! They are followed by enthusiasts and normal wine-drinkers who taste to understand what is appreciated. If you thought that you were excluded from the tasters, you are mistaken. We are all involved, with difference competencies and responsibilities but so it is.

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