The Taste And Touch Of The Wine
Organising A Tasting
The Act Of Tasting
How To Start
Look Of The Wine
The Smell Of The Wine
Making Notes, Judging Quality
Principal Wine Faults

Basic requirements are the same for informal, social occasions and more formal professional tastings.

Ideally before a meal; say 11 am or 6pm.

Should be free of intrusive smells (cooking, tobacco smoke, perfumes; tell any helpers/servers) and have a plain white background against which to examine colour. Daylight is ideal; standard bulbs are better than fluorescent tubes if lighting is artificial.

Reds with a deposit should be decanted so that all the wine sampled is clear. Presentation Serve wines at appropriate temperatures. To taste "blind", cover bottles and number them.

There is no perfect order, but in principle: white before red; dry before sweet; light before heavy; and lesser before greater.

ISO type are best or at least tulip-shaped. One per person for a stand-up tasting, as many as practical for sit-down tastings.

Individual beakers for sit-down tastings, otherwise large shared receptacles: bins or wine-boxes lined with plastic and half-filled with sawdust.

Dry Biscuits
Water; tasting sheets with room for notes; full details of each wine.

Wine regions of the world.

History of wine
Choosing Wine
Keeping Wine
Serving Wine
Tasting Wine
Wine and Food
Making of Wine
Maturing Wine
Wine Terminology
Creating A Cellar
Facts And Fallacies
Wine Glossary
Reading Wine Label
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