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.
