Definition: Tasting (an exact science?)

Certainly not, tasting cannot be considered an exact science, especially if we rely solely on the opinions of a few specialists, taken individually. The conditions in which the exercise takes place, the changing environment, the fact of tasting, for example, in a neutral room or in the dark atmosphere of a cellar, psychological factors, knowledge or lack of knowledge of wine, state of health, motivation, interest, personal preferences, experience and background of each individual, etc., are all factors that lead to differences in assessment that distort the results, even among the greatest palates. The same disadvantages could be cited with regard to the wine itself, which is as changeable as the taster's mood. Every wine goes through a phase of opening or closing and remains sensitive to the effects of temperature, atmospheric pressure, storage conditions, and even the influence of the moon and other factors.

Both the taster and the wine are living organisms. Under these conditions, how can a hierarchy of flavours, bouquet and length be established that is understandable in an identical, honest way and as close to the truth as possible for the general public?

The only approach is to gather comments and opinions to synthesise the results of tastings by several people with specialist knowledge (oenologists, journalists, producers, knowledgeable wine lovers, etc.) at different stages in the life of the wine, before or after blending, at bottling and later, after the wine has matured.

On the other hand, what can be determined with precision are certain faults, allowing wines with these faults to be discarded.