Mener une dégustation en anglais : l'analyse gustative
Commencer
Septembre 2025
Analyse gustative : le gout
During wine tasting, the palate stage involves analyzing the different flavours perceived on the tongue. Taste buds are sensitive to five basic tastes :
Bitterness : detected at the back of the tongue, is often related to tannins or the natural bitterness of some grape varieties.
Umami : more subtle to detect, gives a sense of roundness and depth, often linked to ageing or certain fermentation techniques.
Acidity : perceived on the sides of the tongue, brings freshness and liveliness to the wine (tartaric, malic acids…).
Sweetness : felt at the tip of the tongue, comes from natural grape sugars or residual sugar.
Saltiness : which is rare, can appear in wines influenced by mineral or maritime soils.
La rétro-olfaction
During a wine tasting, our olfactory perceptions play an essential role in identifying aromas and understanding the wine's profile. There are two main pathways through which we perceive these aromas: the orthonasal pathway and the retronasal pathway.
Orthonasal pathway : smells
Retronasal pathway : aromas
During a wine tasting, our olfactory perceptions play an essential role in identifying aromas and understanding the wine's profile. There are two main pathways through which we perceive these aromas: the orthonasal pathway and the retronasal pathway.
La texture, les tanins et la finale
After flavour analysis, the tasting continues with the evaluation of the wine’s texture, tannins (in red wines), and finish through the sense of mouthfeel.
Tannins
Texture
Finish
During a wine tasting, our olfactory perceptions play an essential role in identifying aromas and understanding the wine's profile. There are two main pathways through which we perceive these aromas: the orthonasal pathway and the retronasal pathway.
Analyse gustative
Discover the appropriate expressions to describe wines on the palate.
The wine develops good body / a nice balance.
On the palate, the wine is round / full-bodied / light / robust.
The attack is direct / smooth / lively.
During a wine tasting, our olfactory perceptions play an essential role in identifying aromas and understanding the wine's profile. There are two main pathways through which we perceive these aromas: the orthonasal pathway and the retronasal pathway.
The wine develops good body / a nice balance.
Analyse gustative
On the palate, aromas of ripe fruits / dried flowers / candied citrus emerge.
The tannins are mellow / powerful / silky / astringent.
The palate confirms the aromas perceived on the nose.
The acidity brings liveliness / freshness.
During a wine tasting, our olfactory perceptions play an essential role in identifying aromas and understanding the wine's profile. There are two main pathways through which we perceive these aromas: the orthonasal pathway and the retronasal pathway.
The wine develops good body / a nice balance.
Analyse gustative Finale (fin de bouche)
The finish is short / long / persistent / elegant.
There is a nice aromatic persistence.
The retro-olfaction reveals smoky / woody / undergrowth notes.
The wine leaves a smooth / saline / mineral impression.
The finish stretches out on spicy / licorice / cocoa aromas.
During a wine tasting, our olfactory perceptions play an essential role in identifying aromas and understanding the wine's profile. There are two main pathways through which we perceive these aromas: the orthonasal pathway and the retronasal pathway.
The wine develops good body / a nice balance.
L’équilibre des vins rouges
The balance of a red wine is mainly based on three elements: tannins, alcohol, and acidity.
During a wine tasting, our olfactory perceptions play an essential role in identifying aromas and understanding the wine's profile. There are two main pathways through which we perceive these aromas: the orthonasal pathway and the retronasal pathway.
The wine develops good body / a nice balance.
L’équilibre des vins BLANCS ET ROSéS
In white and rosé wines, balance is mostly about alcohol and acidity.
During a wine tasting, our olfactory perceptions play an essential role in identifying aromas and understanding the wine's profile. There are two main pathways through which we perceive these aromas: the orthonasal pathway and the retronasal pathway.
The wine develops good body / a nice balance.
L’équilibre des vins BLANCS SUCRéS
The balance of a sweet white wine relies on a harmonious combination of sugar, acidity, and alcohol.
Mener une dégustation en anglais : l'analyse gustative
Retour
Septembre 2025
Finish (or length)
The finish refers to the aromatic impressions that remain after swallowing or spitting the wine.- It is measured in caudalies (1 caudalie = 1 second of flavour persistence).
- A high-quality wine will have a long, intense and balanced finish.
The retronasal pathway
- The retronasal pathway occurs when the wine is in our mouth. The aromas travel up to the inner nose through the back of the palate, through the pharynx, and are captured by the same olfactory receptors. This phenomenon is called retro-olfaction.
- Thanks to retro-olfaction, we can perceive new aromas, often more complex, which were not present "on the nose". It thus allows us to complete and confirm the initial olfactory analysis, enriching the sensory tasting.
Texture
This refers to the tactile sensations felt on the palate :- A wine can feel light, smooth, round, silky, full-bodied, or on the contrary rough, drying, or warming (if high in alcohol).
- These sensations are influenced by alcohol, body, acidity, and tannin content.
The orthonasal pathway
- The orthonasal pathway corresponds to the perception of odors through the nose, when we smell the wine in the glass.
- It is the olfactory analysis "on the nose" that allows us to identify volatile aromas before bringing the wine to our mouth.
Tannins (in red wines)
Tannins come from the grape’s skins, seeds, and sometimes stems, as well as from oak ageing.
They provide structure and ageing potential.
• Fine and integrated tannins feel smooth and elegant.
• Young and firm tannins give a more astringent or drying sensation.
4.2.C Analyse gustative
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Transcript
Mener une dégustation en anglais : l'analyse gustative
Commencer
Septembre 2025
Analyse gustative : le gout
During wine tasting, the palate stage involves analyzing the different flavours perceived on the tongue. Taste buds are sensitive to five basic tastes :
Bitterness : detected at the back of the tongue, is often related to tannins or the natural bitterness of some grape varieties.
Umami : more subtle to detect, gives a sense of roundness and depth, often linked to ageing or certain fermentation techniques.
Acidity : perceived on the sides of the tongue, brings freshness and liveliness to the wine (tartaric, malic acids…).
Sweetness : felt at the tip of the tongue, comes from natural grape sugars or residual sugar.
Saltiness : which is rare, can appear in wines influenced by mineral or maritime soils.
La rétro-olfaction
During a wine tasting, our olfactory perceptions play an essential role in identifying aromas and understanding the wine's profile. There are two main pathways through which we perceive these aromas: the orthonasal pathway and the retronasal pathway.
Orthonasal pathway : smells
Retronasal pathway : aromas
During a wine tasting, our olfactory perceptions play an essential role in identifying aromas and understanding the wine's profile. There are two main pathways through which we perceive these aromas: the orthonasal pathway and the retronasal pathway.
La texture, les tanins et la finale
After flavour analysis, the tasting continues with the evaluation of the wine’s texture, tannins (in red wines), and finish through the sense of mouthfeel.
Tannins
Texture
Finish
During a wine tasting, our olfactory perceptions play an essential role in identifying aromas and understanding the wine's profile. There are two main pathways through which we perceive these aromas: the orthonasal pathway and the retronasal pathway.
Analyse gustative
Discover the appropriate expressions to describe wines on the palate.
The wine develops good body / a nice balance.
On the palate, the wine is round / full-bodied / light / robust.
The attack is direct / smooth / lively.
During a wine tasting, our olfactory perceptions play an essential role in identifying aromas and understanding the wine's profile. There are two main pathways through which we perceive these aromas: the orthonasal pathway and the retronasal pathway.
The wine develops good body / a nice balance.
Analyse gustative
On the palate, aromas of ripe fruits / dried flowers / candied citrus emerge.
The tannins are mellow / powerful / silky / astringent.
The palate confirms the aromas perceived on the nose.
The acidity brings liveliness / freshness.
During a wine tasting, our olfactory perceptions play an essential role in identifying aromas and understanding the wine's profile. There are two main pathways through which we perceive these aromas: the orthonasal pathway and the retronasal pathway.
The wine develops good body / a nice balance.
Analyse gustative Finale (fin de bouche)
The finish is short / long / persistent / elegant.
There is a nice aromatic persistence.
The retro-olfaction reveals smoky / woody / undergrowth notes.
The wine leaves a smooth / saline / mineral impression.
The finish stretches out on spicy / licorice / cocoa aromas.
During a wine tasting, our olfactory perceptions play an essential role in identifying aromas and understanding the wine's profile. There are two main pathways through which we perceive these aromas: the orthonasal pathway and the retronasal pathway.
The wine develops good body / a nice balance.
L’équilibre des vins rouges
The balance of a red wine is mainly based on three elements: tannins, alcohol, and acidity.
During a wine tasting, our olfactory perceptions play an essential role in identifying aromas and understanding the wine's profile. There are two main pathways through which we perceive these aromas: the orthonasal pathway and the retronasal pathway.
The wine develops good body / a nice balance.
L’équilibre des vins BLANCS ET ROSéS
In white and rosé wines, balance is mostly about alcohol and acidity.
During a wine tasting, our olfactory perceptions play an essential role in identifying aromas and understanding the wine's profile. There are two main pathways through which we perceive these aromas: the orthonasal pathway and the retronasal pathway.
The wine develops good body / a nice balance.
L’équilibre des vins BLANCS SUCRéS
The balance of a sweet white wine relies on a harmonious combination of sugar, acidity, and alcohol.
Mener une dégustation en anglais : l'analyse gustative
Retour
Septembre 2025
Finish (or length)
The finish refers to the aromatic impressions that remain after swallowing or spitting the wine.- It is measured in caudalies (1 caudalie = 1 second of flavour persistence).
- A high-quality wine will have a long, intense and balanced finish.
The retronasal pathway
Texture
This refers to the tactile sensations felt on the palate :- A wine can feel light, smooth, round, silky, full-bodied, or on the contrary rough, drying, or warming (if high in alcohol).
- These sensations are influenced by alcohol, body, acidity, and tannin content.
The orthonasal pathway
Tannins (in red wines)
Tannins come from the grape’s skins, seeds, and sometimes stems, as well as from oak ageing. They provide structure and ageing potential. • Fine and integrated tannins feel smooth and elegant. • Young and firm tannins give a more astringent or drying sensation.