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CHAPTER 8

METHODS OF SENSORY ANALYSIS

The tasting method is an intangible resource that sommeliers and tasters use to organise the information they wish to extract. It functions as a guide or as standardised guidelines, which allows a sensory protocol to be followed that leads to an evaluation. The final chapter explains and outlines 16 different methods, which have been created through the effort, research and talent of companies or individuals. Creating a method is, without doubt, the pinnacle of innovation in tasting and provides a framework of knowledge for other wine tasters. The methods discussed in this chapter are those of the Association de la Sommellerie International (ASI), the Office International du Vin (OIV), the Court of Master Sommeliers (CMS), the five methods of the International Organization for Standardization (ISO), the consensus method, and the methods developed by the Wine & Spirit Education Trust (WSET), Outlook Wine (OW), Luca Maroni, Gerard Basset, BLIC and, finally, by Phillip Hills.

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