Degustation - Professional Wine Tasting Step by Step

Short Definition

Degustation (French: Dégustation) refers to the systematic, professional tasting of wine according to defined criteria. It serves to objectively assess the quality, character and development potential of a wine, following a structured sequence from visual through olfactory to gustatory examination.

At a glance:

Category: Tasting, methodology
Origin: French "déguster" (to taste, to sample)
Synonyms: Wine tasting, wine evaluation, tasting
English: Wine tasting, degustation

Detailed Explanation

Degustation is far more than simply drinking wine — it is a systematic analysis that engages all the senses and follows standardised methods. Professional tasters adhere to a clear protocol in order to evaluate wines objectively and consistently.

The three phases of degustation:

1. Visual Phase (The Eye)

Assessment of colour, intensity, clarity and viscosity:

Colour: Gives clues about age, grape variety, origin
- White wine: From pale yellow through gold to amber
- Red wine: From purple through ruby to brick red/orange
Intensity: Deep/rich vs. pale/light
Clarity: Brilliant, clear, slightly hazy, cloudy
Legs ("church windows"): Indication of alcohol and glycerol content

Technique: Tilt the glass against a white background, examine in natural light

2. Olfactory Phase (The Nose)

Assessment of aromas in two steps:

First smell (undisturbed): Volatile, lighter aromas
Second smell (after swirling): More complex, heavier aromas released through aeration

What is assessed:

Intensity: Closed, moderate, pronounced, intense
Quality: Clean, complex, faulty
Character: Primary, secondary, tertiary aromas
Development: How do the aromas evolve in the glass?

3. Gustatory Phase (The Palate)

The most comprehensive phase, subdivided into:

Attack (first 2–3 seconds): First impression — sweetness, acidity, alcohol
Mid-palate (evolution in the mouth): Development of aromas, texture, balance
Finish (after swallowing): Length, persistence, quality

What is assessed:

Taste: Sweetness, acidity, bitterness, saltiness
Structure: Tannins (red wine), acidity, alcohol, body
Texture: Mouthfeel, astringency, creaminess
Balance: Harmony of all components
Length: Duration of the finish
Complexity: Layered nature of impressions

Degustation methods:

Horizontal tasting: Several wines from the same region/grape variety from the same vintage

Goal: Comparison of producers, terroirs, styles

Vertical tasting: Multiple vintages of the same wine

Goal: Understanding of evolution, influence of the vintage

Blind tasting: Wines tasted without knowing their identity

Goal: Objective evaluation free of bias

Triangle test: Two identical wines plus one different

Goal: Training the ability to distinguish

Practical Significance

In a Professional Context

Degustations are essential for:

Wine critics: Objective evaluation and scoring
Sommeliers: Selection for wine lists, food pairing
Wine merchants: Purchasing decisions, quality control
Winemakers: Quality control during production, assemblage
Wine education: Training of aspiring wine professionals

For Wine Enthusiasts

Degustation techniques help to:

Taste more consciously and with greater discrimination
Assess quality more objectively
Identify personal preferences
Better understand and appreciate wine

Examples & Application

Standardised Tasting Sheets

Professional degustations use structured evaluation forms:

WSET Method (Wine & Spirit Education Trust):

Visual examination (appearance)
Olfactory examination (nose)
Taste examination (palate)
Conclusions (quality, drinking readiness, potential)

UC Davis 20-Point Scale:

Appearance (2 points)
Colour (2 points)
Aroma/bouquet (4 points)
Flavour (2 points)
Finish (2 points)
Balance (2 points)
Overall impression (6 points)

100-Point Scale (Parker/Wine Spectator):

95–100: Extraordinary
90–94: Outstanding
85–89: Very good
80–84: Good
75–79: Average
Below 75: Not recommended

Practical Tips for Successful Degustations

Preparation:

Neutral environment: Odour-free, well-lit, quiet
Correct glasses: Standardised tasting glasses or ISO glasses
Temperature: Bring wines to the correct temperature
Palate cleansing: Water and plain white bread
Order: Light before heavy, young before old, dry before sweet

During the degustation:

Small quantities: 30–50 ml per wine is sufficient
Take time: At least 2–3 minutes per wine
Take notes: Record impressions immediately, not from memory
Spit: Essential when tasting more than 6–8 wines
Take breaks: A short break after every 10–12 wines

Avoiding common mistakes:

Do not smell too intensively (olfactory fatigue)
Do not taste too many wines (maximum 20–25 per session)
Do not wear strong perfume or fragrances
Do not taste during a meal
Avoid bias from knowing the label (taste blind!)

Historical Context

Systematic wine tasting has ancient roots, but the modern degustation only developed during the 20th century. French wine schools and trading houses established standardised methods for quality assessment.

In the 1950s, Émile Peynaud developed the scientific foundations of wine tasting and trained generations of professional tasters. His books are regarded as standard works.

The 1970s saw professionalisation through institutions such as the Court of Master Sommeliers and the Wine & Spirit Education Trust (WSET), which introduced standardised training programmes and examinations.

Robert Parker revolutionised wine evaluation in the 1980s with his 100-point system, leading to a democratisation and simultaneous standardisation of tasting practice.

Today there are globally recognised degustation qualifications (Master of Wine, Master Sommelier, WSET Diploma) that set the highest standards.

Country- and Region-Specific Notes

France: Degustation is deeply embedded in wine culture. Every château and cave offers tastings. The term "dégustation" is universal.

Italy: "Degustazione" is widespread, often linked to food (abbinamento). Italian tasting traditions emphasise the context of food and wine together.

Germany: Professional wine assessments have a long tradition. The "Amtliche Prüfung" (official examination) with a certification number is regulated by law.

Spain: "Cata" denotes the tasting. Spanish sommelier training is highly developed.

USA: Wine tasting is popular and accessible. "Wine tasting" in Napa/Sonoma is a tourism highlight.

Australia/New Zealand: A very professional tasting culture with a strong focus on competitions and ratings.

Related Terms & Links

Aroma: The olfactory component assessed during the olfactory phase of degustation.
Bouquet: A specific aroma category in aged wines; an important aspect of degustation.
Finish: The final phase of degustation, decisive for the overall evaluation.
Texture: The mouthfeel; a central aspect of the gustatory phase.
Astringency: An important textural component in red wines, assessed during degustation.
Blind tasting: Degustation method without knowledge of the wine's identity, for objective evaluation.

Frequently Asked Questions

Question: Do you have to drink all the wines at a degustation?

Answer: No, quite the opposite! At professional degustations involving many wines, spitting is standard practice and necessary to maintain clear judgement. Nobody can drink 20 wines at 50 ml each and remain objective. Spitting is not a sign of disrespect, but of professionalism.

Question: Can anyone learn to degustate?

Answer: Absolutely! Tasting is a trainable skill. With systematic practice, anyone can learn to perceive and evaluate wines with greater discrimination. Certificate courses such as WSET offer structured training for all levels — from beginner to professional.

Question: Why do professionals swirl the wine in the glass?

Answer: Swirling aerates the wine and releases aromatic compounds. The rotation increases the surface area in contact with air, allowing less volatile aromas to develop. It is not a ritual — there is a practical reason. But do not overdo it: gentle circular motion is sufficient.

Question: Is the 100-point scale objective?

Answer: No, completely objective wine evaluation is impossible, since taste is always subjective. However, the scale helps to standardise and compare assessments. Good critics apply clear criteria and evaluate consistently, but their own preferences inevitably play a role. This is why it is worth comparing multiple critics!

Question: Why do wines taste different at a degustation than at home?

Answer: Several factors: at degustations, small quantities are tasted, often without food, in a concentrated atmosphere. Context, expectations and the ability to compare wines side by side also play a role. A wine enjoyed with a meal at home often tastes more approachable than when tasted in isolation at a professional degustation.

Expert Tip

The most important tip for those new to degustation: develop your personal aroma vocabulary and always write down your impressions! Buy a tasting notebook and describe every wine you try. Over time you will develop not only your perception but also your own frame of reference.

My personal recommendation for home: organise regular small tastings with friends — blind tasting is fun and enormously sharpens your judgement. Invest in 6–8 standard INAO tasting glasses (around €30–50 in total) and hold monthly themed tastings (e.g. "Pinot Noir from around the world" or "Riesling from different regions").

For aspiring professionals: sign up for a WSET Level 2 course. The investment (approximately €400–600) is worthwhile — you will learn systematic tasting from the ground up and receive a globally recognised certificate. The methodology you learn there will revolutionise the way you perceive wine.