Resources are those elements, of whatever form, that are required and used to meet all the needs derived from an activity, in our case wine tasting. The individuals who offer and supervise the tasting, as well as those serving the wine, fall into the category of human resources. In this sense, the chapter explores in-depth how standardised tasting panels are formed and what particularities they possess.
In addition, along with the wines themselves, a tasting session requires knowledge, infrastructure, and technical and financial resources. A major part of this chapter is dedicated to specific tasting techniques. We also explore the conditioning of wine at the right temperature, explaining how temperature affects aromatic and taste perception. Other basic tasting techniques are also examined: how to prepare the wine for a blind tasting, double decanting, the order wines should be tasted, and coupage.