Tasting

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Wine tasting Cheese tasting Chocolate tasting Coffee cupping Whisky tasting Beer tasting Olive oil tasting Tea tasting Blind tasting

How do you describe a wine without falling back on the word smooth? How do you keep a judge from being swayed by the label in a blind flight? How do you spot a corked bottle before pouring it for guests? What does it mean when a wine is said to have good legs? Why does holding a sip in your mouth for ten seconds change the finish? Why do sommeliers decant a young wine but leave an old one alone? What is retronasal tasting and how do you do it on purpose? Why do wine tasters slurp so loudly? Why does the shape of the glass change how the same pour tastes on the sip? Why does the second sip of the same wine taste rounder than the first? Is grass fed beef really different from grain fed in taste? How do you build a tasting vocabulary with no formal training? Why do professional tasters write notes before they swallow or spit? How do you taste a cheese so you can describe it afterwards? Vineyard tastings rarely pour the bottles the winery actually sells

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