ASI Tutorial: Blind tasting wines

  • Celia Hay

Blind tasting wines

The purpose of this task is to analyze, evaluate and identify a wine to determine its quality through visual and sensory analysis using a full organoleptic description and how to utilize this wine within the context of the sommelier profession.

Blind tasting is made out of 6 main parts for which points are awarded:

  • Appearance
  • Nose
  • Taste
  • Conclusion
  • Food & Service
  • Overall Communication

Each of these parts has its own steps to evaluate a wine.

To find out the blind tasting guidelines, click the link below to watch the full tutorial.

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