The Professional Language of Wine: Perception, Training and Dialogue

Abstract

Professional wine tasters use a technical language as a functional tool to describe and evaluate sensory attributes in wine. Communicating wine experiences is important to sommeliers, merchants and journalists to communicate with guests and consumers, to train personnel, to create wine lists, to evaluate wine and food combinations, and in branding wine. It is also an important tool for wine journalists to communicate with other professionals and consumers. This paper evaluates how common terms and concepts emerge and how they are communicated.

Notes

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In this context, applied modification was that the writing and tasting process was conducted on the same occasion in order to enhance the verbalisation and reflection process for the attributes discussed in the wines. In order to link new comparisons and examples to existing spectra of meanings, familiarity with an understanding of reality within the group is needed. The desired inter-subjectivity is built on the fact that not only are the rules known, but also the use of concepts, and that they are enclosed in a common meaning.

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