Introduction to Tasting
The Language of Tasting 2

Abstract Words The Senses

Aromas from Production

First Tier Term Second Tier Term Third Tier Term
Aldehydes · Leafy
· Floral
· Dry hay
· Coumarin
· Mown hay
· Green leaves
· Grass cuttings
· Geraniums
· Green tomatoes
· Violets
Esters · Fruity
· Fragrant
· Solvent
· Perfumed
· Scented
· Rose-like
· Carnation-like
· Scorched plastic
Phenols · Medicinal
· Peaty
· Kippery
· TCP
· Iodine
· Carbolic
· Smokey
· Creosote
· Birch
· Burned wood
· Tar-like

Aromas from Maturation

First Tier Term Second Tier Term Third Tier Term
Extractives · Sherry
· Bourbon
· Ethyl alchohol
· Burnt rubber
· Vanilla-like
· Scented
· Paraffin-like
· Rum-like
· Brandy-like
· Fruit pulp
Oil
Associated
· Nutty
· Buttery
· Fatty
· Marzipan
· Creamy
· Soapy
· Tallowy
· Mutton fat
Sweet
Associated
· Honey
· Vanilla
· Custard powder
· Treacle
· Toffee
Wood
Associated
· Resinous
· Sap-like
· Pine
· Cedar


1. An Introduction to Tasting
2. Appearance and Aroma

3.
Taste and Finish
4. Examples of Tasting Notes


5. Preparing for a Tasting
6. Create your own Tasting Notes
7. Tasting Remarks and Discussion
8. Create a visual tasting Star.