ON THE TASTING

During the sensory analysis conducted during tasting, a complex set of abilities are involved which we can all, whether professional or amateur, develop with time and practice. It is enough to have a certain intuition, concentrate on the sensations you perceive and analyse them with the instruments and checklists of the tasting technique, using the fascinating archive of colours, smells and tastes acquired through previous tasting experiences. It makes a magnificent match for red meat, game dishes, mature cheeses, canapés and stews.