We have already spoken about all senses and the way they all intervene in the art of tasting and why they are so important in the tasting process, we have also commented how the place should be and the characteristics of the tasting glass, but we haven?t spoken yet about the way the fact of tasting itself takes place.

Being a science and an art, wine tasting is marked by a complete ceremonial, that make a rite out of it, it?s a kind of profane liturgy, full of tradition and norms. Besides the place and the tasting glass, the moment is also very important. Each wine taster has his methods and for that reason strict norms should never be given. But in general the best time to taste is in the morning, with a clear mind and far away from the main meals in the day. One should never taste being hungry because the sensations could be falsified otherwise.

Apart from that, a tasting session, in order to be reliable, shouldn?t last longer than an hour and no more than 12 wines should be tasted, in the case of medium experienced tasters, 18 for those with a lot of experience. Likewise, it should exist a number of tasting sessions per day. This number shouldn?t be exceeded. A medium-experienced taster, shold make two sessions a day with an interval of half an hour at least , while an experimented taster could do up to three sessions.