Sensory analysis (also referred to as organoleptic analysis) is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses (sight, smell, taste, touch and hearing) for the purposes of evaluating consumer products.
There are five basic steps in tasting wine: color, swirl, smell, taste, and savor. These are also known as the “five S” steps: see, swirl, sniff, sip, savor. During this process, a taster must look for clarity, varietal character, integration, expressiveness, complexity, and connectedness.
The results of the four recognized stages to wine tasting:
“in glass” the aroma of the wine
“in mouth” sensations
– are combined in order to establish the following properties of a wine:
complexity and character
potential (suitability for aging or drinking)