difference between technical taster and tasting (assagiatore – degustatore)

TECHNICAL TASTING: is performed with verified and standardized procedures (for example, charts), in which the culture of the Subject (technical taster or judge) is “restrained” so that…

4 Steps into the Sensory World of Wines

Sensory analysis in tasting and technical tasting is something fascinating. At first glance, one might think that learning the tasting technique or evaluating a wine does not require knowing the neurophysiological or psychophysiological mechanisms that allow us to learn or evaluate.

WINE TASTINg (part 2)

FUNDAMENTAL ELEMENTS

• Wine tasting involves sight, smell, taste and touch.                                                                                          • ISO has standardized glasses to optimize tasting.                                                                                        • Tasting is something personal that everyone can experience.                                                                                   • This custom includes visual examination, olfactory analysis and gustatory evaluation.                                      

• Each step tells its story and expresses the typicality of the wine.

ONAV TECHNICAL TASTERS EVALUATION SHEET – SOMMELIER EVALUATION SHEET

The ONAV Technical Tasters’ Evaluation Form is inspired by that adopted by the Union International des Oenologues; it is not a descriptive form of specific parameters or descriptors of a wine. It focuses primarily on the technical and objective analysis of the wine’s characteristics, using a standardized form to evaluate aspects such as appearance, aroma, flavor, and structure.                                      

ONAV in the canadian wine scene

Canada is becoming a global powerhouse in the wine industry, producing excellent quality wines and demonstrating a keen appreciation for the world of wine, viewed not only as nourishment but also as a cultural asset. Grape cultivation and the production of high-quality wines are expanding exponentially, and interest in the diverse international wine scene is constantly growing. For this reason, ONAV chose to enter Canada, and it certainly did so quietly and with great respect for existing associations.                                     

Botrytized wine (moulded wines)

Consulting any wine dictionary we will find the word “botrytized”, the definition is of this type: “a wine is said to be “botrytized” if it comes from grapes attacked by ‘noble rot’, better known as Botrytis Cinerea”.

Made in Italy, Oenological tradition

Made in Italy is something that is appreciated all over the world and important for our economy, of course everyone alwayst refers to the finished product (example in our case the wine bottle), but we do not think that the most important part of made in Italy is that of those who allow us to have…

Emotions and their objectivity: sensory analysis

In the complex world of tasting there are many figures that can be considered similar, but in reality they are not “Assaggiatore and Degustatore”, which in English are translated with the same word (Taster and Taster). Well, now we will dispel these doubts and clarify the difference. First of all we will translate into English the verb “ASSAGGIARE” with to Taste Technically and the verb “DEGUSTARE” with To Taste.

Fixed Acidity in wine

ONAV Canada’s Wine Glossary

Fixed acidity in wines is determined by the total amount of non-volatile organic acids. The most important fixed acids in wine are tartaric acid, malic acid, lactic acid, citric acid, and succinic acid. Lactic acid is created primarily during malolactic fermentation, when malic and citric acids degrade and transform into the softer lactic acid.  The substances responsible for fixed acidity in grapes are present in the berry itself and are one of the key parameters for determining harvest time. In white wines, especially sparkling wines, acidity is the key…                                    

italian native wines

A certainty regarding the peculiarities of Italian wine is this, the wealth of native vines that places us in a position of absolute primacy, unattainable. I would like to underline, an even greater wealth, which is a sort of subset in which all Italian varietals are enclosed and we are talking about…

WINE TASTINg (part 1)

Wine tasting is a complex sensory experience, involving sight, smell, taste and touch. Before 1970, the practice was characterized by a wide variety of glasses, each tied to specific regions and producers, making tasting a highly subjective and messy experience. The introduction of the ISO, with its standardized glass, brought order to the landscape…

Okanagan BC , Winemaker Matthew Fortuna

50 th Parallel Estate Winery

I’ve had this deep love for food and wine since I was very young. My curiosity always leads me to explore something new. I was searching for wineries in the Okanagan on LinkedIn to introduce ONAV (the Italian Organization of Technical Wine Tasters) to winemakers. I came across Matthew Fortuna. Looking at his last name, I thought he was Italian. I contacted him and asked if he was Italian, and the answer was, of course, affirmative.

Sensory Analysis & Sensory Evaluation
Here’s the difference

Sensory analysis is the objective and scientific process of recording the characteristics of a product (such as wine) using the senses, while sensory evaluation is the
interpretation and qualification of those perceptions to determine the quality, style, and possible presence of defects in the product. In practice, analysis collects sensory data, and evaluation judges them in a quality context