Tasting notes
Tasting is the act of paying attention. A slow gesture that transforms a jar into a story: the climate of a harvest, the hand of the producer, the time elapsed. This guide accompanies you in that process.
HOW TO TASTE · THE FOUR MOMENTS
view
Color, clarity, brightness, density. The product speaks to you before it's even opened.
nose
First, smell when cold. Then, swirl or warm slightly and smell again.
Mouth
Flavor, texture, balance. Let it linger on your palate before you judge.
Aftertaste
What remains after. Persistence is one of the best indicators of quality.
BY PRODUCT · SELECT A CATEGORY
Oils and vinegars
- Appearance: Pale golden green intense. Assess cleanliness and absence of turbidity.
- Nose: Fresh grass, tomato, almond, artichoke. Defects: rancid, vinegary.
- Palate: Balance between fruitiness, bitterness and pungency. The final pungency is a sign of polyphenols.
- Persistence: Long in high-quality oils. Brief may indicate blend or age.
Preserves and jams
- Appearance: Vivid and bright color. In savory preserves, clear liquid without excessive cloudiness.
- Nose: Ripe fruit, slow cooking, spice notes if present. No fermentation.
- Palate: Texture, sugar level, natural acidity. The jam should not be cloying.
- Persistence: Sweet and sour should coexist. Excessive sugar masks the original product.
Spices, salts, and herbs
- Appearance: Color intensity, absence of moisture or caking.
- Nose: Aroma volatility: the livelier and more immediate, the fresher they are.
- Palate: Potency, duration of spiciness, balanced bitterness.
- Persistence: Taste dry and also in a simple preparation to see how they behave with heat.
Deli and cheeses
- Appearance: Marbling in cured meats. Rind on cheeses: aspects, molds, moisture.
- Nose: Curing, lactic notes, earth, nut. Absence of abnormal acidity.
- Palate: Unctuousness of fat, creaminess of cheese, cohesion of cured meat when sliced.
- Persistence: Should integrate, never dominate. Excessive salt often compensates for lack of quality.
Freeze-dried
- Appearance: Light, crisp, no residual moisture. Effortlessly melts in the mouth.
- Nose: Aroma concentration: more intense than the fresh product. Sign of good processing.
- Palate: Recovers original texture. Taste at 2 and 5 minutes to observe evolution.
- Persistence: No strange cooked or oxidized flavors. The raw material should be recognizable.
Sensory Vocabulary
Fruity
Recalls fresh or ripe fruit. Can be green or mature.
Unctuous
Greasy and enveloping sensation in the mouth, without being heavy.
Persistent
The flavor remains long after swallowing.
Astringent
Sensation of dryness in the mouth due to tannins or polyphenols.
Floral
Aromas that recall flowers. Frequent in honeys and some oils.
Earthy
Evokes damp earth, mushrooms, roots. Characteristic of cured cheeses and charcuterie.
Dairy
Notes of milk, butter or cream. A sign of artisanal production.
Rancid
Oxidation defect. In oils and nuts, it indicates age.