taking a small amount into the mouth to test its quality; "cooking was fine but it was the savoring that he enjoyed most"
probably the subject which most confuses and alarms the wine amateur. The objective of tasting is to assess the quality of a wine and, when done blind, its identity. There are 3 stages to tasting – eye, nose and mouth. The eye assesses the colour and clarity. The nose checks the cleanliness of the wine, its intensity and the components in its bouquet. Finally the mouth assesses the texture of the wine as well as levels of acidity, sweetness and tannin. Tasting is easier with practice and the details of it can be very personal. We will cover tasting in more detail in future.
The sixth stage of manufacture where all the grades of tea are tasted after each make to maintain strict quality control at all making stages and to ensure consistent making standards.
two kinds are common in wine: "horizontal" tastings, in which a number of wines of the same year are sampled, and"vertical" tastings which sample different years of the same wine.
sensing and distinguishing food by means of your taste buds. A tasting will usually mean a small sample of wine or food. To have a tasting means taking a small amount of food or wine to test its quality. But, sometimes, the only way to describe food is to say food was good tasting, or it tasted foul.