There are no good or bad tasters, there are trained tasters..."
I was talking with fellow taster friends about the possibility of including sommelier students who are taking the methodology of tasting and Pisco tasting course in the Pisco contests, provided they are evaluated beforehand. I said, "I'm sure most students could be eligible to participate in any contest and would do very well."
Everyone looked at me disapprovingly. "What? What about the expert, tasters? First, we have to evaluate. I'm not saying we should eliminate Expert Tasters. I repeat, everyone should be evaluated equally. There are no good or bad tasters, only trained tasters."
As we know, tasters should always be training. The misconception is that the longer a taster has been tasting, the better they are. That's not the case. The more they practice, the more prepared they are. When I'm teaching Pisco tasting, I'm surprised to see how accurate sommelier students are. This's because they have been tasting since the beginning of their career, not just Pisco, but also wine, coffee, olive oil, cheese, water, chocolate & more. Practice makes masters, as they say. They are students, and they are prepared.
On Saturday, May 18, like every year, we were in Nazca at the XVII Producer's Meeting tasting over 134 samples of Piscos from four Pisco-producing regions. I ask: "Don't I come out trained from there? Of course, I do. Super sharp. The first thing I will do when offered a Pisco is to evaluate it. It's already registered in my senses. It's like a virus that tasters have, always looking for the 100% Pisco, the 100% wine, the best! It's hard to find. That's the challenge we have within us.
So when people ask me what's the best Pisco I've ever tasted, I'm thoughtful. It's like when people ask me, "What 5 CDs would you take to a deserted island?" I always end up with 10 or 20, never 5. The same happens to me with Pisco. "The best, which one?" Let's put ourselves in this situation, on purpose of the Nazca Contest. If someone asked me that question after the tasting, once the results have been made public, I would talk to them about the Piscos I tasted. Caraveli brands, moscateles, negras criollas, (black creoles), others from the Majes Valley also in Arequipa, Nazca, Ica, mosto verdes, (green must), acholados, (blended), pure ones, all excellent! At that moment, those are the best I've tasted. I can't even reach 5.
The world of Pisco is vast, very versatile. There are 8 varieties of Pisco grapes, three varieties of green musts, and the acholados, which with their blends, the master distiller reminds us of aromas, flavors, different terroirs, climates, a thousand different expressions. The world of acholados (blended), is fascinating. Some will be more aromatic than others. Others will be more subtle in aromas, emphasizing the typicality of less aromatic grapes. A Quebranta showing its strength, or a Negra Criolla (Black Creole), showing its rusticity, and an Italia (Italy), showing aromas of grapes, flowers, jasmine, tropical fruits, pineapple, unique characteristics, between strength, rusticity & aromas. Each of the Piscos produced is unique. Enjoy them! Always responsibly.
By Livio Pastorino Wagner
Sommelier, Specialist, and Pisco Taster
Registration: CRDO-PISCO 2020 RCO-034-2011
@elmagozurdo
Cocktail Magazine No. 25, agosto 16 del 2019.
Cocktail magazine (spanish) in issuu
Pisco & music
August 2019
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