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.