Wine tasting descriptors

The use of wine tasting descriptors allows the taster to qualitatively relate the aromas and flavors that the taster experiences and can be used in assessing the overall quality of wine. Wine writers, like Karen MacNeil author of The Wine Bible, differentiate wine tasters from casual enthusiasts; tasters attempt to give an objective description of the wine's taste (often taking a systematic approach to tasting), casual enthusiasts appreciate wine but pause their examination sooner than tasters. The primary source of a person's ability to taste wine is derived from his or her olfactory senses. A taster's own personal experiences play a significant role in conceptualizing what he or she is tasting and attaching a description to that perception. The individual nature of tasting means that descriptors may be perceived differently among various tasters.[1]

The following is an incomplete list of wine tasting descriptors and a common meaning of the terms. These terms and usage are from Karen MacNeil's 2001 edition of The Wine Bible unless otherwise noted.

A–C

D–H

I–P

R–Z

See also

Notes

References

  • MacNeil, Karen MacNeil (2001). The Wine Bible. Workman Publishing. ISBN 1563054345. 
  • Robinson, Jancis (2003). Jancis Robinson's Wine Course (3rd ed.). Abbeville Press. ISBN 0789208830. 
  • Robinson, Jancis, ed. (2006). The Oxford Companion to Wine (3rd ed.). Oxford University Press. ISBN 0198609906. 
  • Walton, Stuart (2000). Understanding, Choosing and Enjoying Wine. Anness Publishing. ISBN 1840811773. 
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