If almost anyone who wants can become a sommelier or cavist, because these professions are dominated by a bag of knowledge about wine and the ability to communicate with customers (be it a restaurant or boutique), then a high threshold of sensitivity of his organs of smell, sight and taste buds is important for a taster as well as an excellent sensory memory. It is on the basis of a comparative analysis that the tasting is carried out.
The purpose of the tasting is to assess the current state of the wine. Such an expert often does not have information on the cost of the wine being tasted or on its compatibility with any products, his main task is to identify problems (shortcomings, defects, diseases) of a drink at a certain moment. A qualified specialist knows about all the subtleties of changing the taste of wine at any stage of production and during any technological operations.
The process of tasting is carried out in an isolated room, hidden from extraneous sounds that can distract the taster, odors and noises. In addition to the “organizational” conditions, there are also requirements for the specialist himself: one day before the assessment event, he should not eat spicy, fatty, sour, sweet, as well as smoke and use perfume. All this may affect the work of its receptors, and, accordingly, the result of the tasting conclusion.
For cavists and sommeliers there is a strict binding to the workplace, for a taster this is not at all necessary. He can hold a tasting at one winery, and then immediately go to another production.
Although tasters do not always have a good theoretical knowledge base (about the date of the spill, year yield, etc.), today they are one of the most competent appraisal specialists in winemaking: the results of their tastings most accurately reflect the quality and potential of the wine studied. Club Grapes holds wine tastings in Kazakhstan.