{"id":7279,"date":"2025-09-29T22:55:40","date_gmt":"2025-09-29T22:55:40","guid":{"rendered":"https:\/\/liviopastorino.com\/?p=7279"},"modified":"2025-09-30T01:52:35","modified_gmt":"2025-09-30T01:52:35","slug":"el-arte-de-catar-pasion-practica-y-diversidad","status":"publish","type":"post","link":"https:\/\/liviopastorino.com\/en\/el-arte-de-catar-pasion-practica-y-diversidad\/","title":{"rendered":"The Art of Tasting: Passion, Practice, and Diversity"},"content":{"rendered":"
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t

The Art of Tasting: Passion, Practice, and Diversity <\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

In a conversation with an executive from a winery whose piscos we evaluate annually, he told me that whenever we published a tasting note on our blog (www.nochesdecata.blogspot.com), he forwarded it to the master distiller, especially when the scores weren\u2019t high. The master, annoyed, would reply, \u201cBut! what do they know?\u201d<\/p>

This leads me to wonder: Is a degree in oenology or chemistry necessary to be a wine or spirits tasting judge? While these backgrounds provide technical knowledge, tasting is a skill honed through constant practice, sensory sensitivity, and passion.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t

Tasting is open to sommeliers, chefs, bartenders, food journalists, and even enthusiasts without formal academic training. It\u2019s not an exclusive club for \u201cexperts\u201d with diplomas, but an art that anyone can master with dedication. For example, at the International Wine Challenge (IWC) in 2025, over 500 judges from 40 countries evaluated thousands of samples. Not all were oenologists; the panel included sommeliers, buyers, and educators with diverse experiences, proving that diversity enriches evaluations.<\/p>

It\u2019s like being a musician: you don\u2019t need a PhD to play the guitar, but you do need daily practice to fine-tune your ear. For instance, in competitions like the Concours Mondial de Bruxelles, up to 40% of judges come from non-technical backgrounds, such as bartenders or journalists, bringing fresh perspectives.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

This idea challenges traditional elitism. Californian winemaker Robert Hodgson, though not a professional judge, analyzed panels at the California State Fair and found that sensory consistency depends more on practice than on degrees. If a bartender can identify nuances in a spirit or a chef can harmonize flavors, why not you? In this article, we explore how tasting is democratic and accessible.<\/p>

What does it mean to be a tasting judge?<\/p>

Being a tasting judge involves evaluating wines or spirits based on their aroma, flavor, texture, and overall quality in contexts like international competitions or local events. The goal is clear: blind tasting, without labels, to avoid biases and maintain a focus on sensory objectivity.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t

Who qualifies?<\/p>

Not just engineers or oenologists; the door is open to diverse profiles, as long as they demonstrate practical preparation. According to the Wine & Spirit Education Trust (WSET), judges can range from technical professionals (oenologists, chemists, agronomists) to gastronomic experts and communicators, without strict requirements for university degrees.<\/p>

At the Sommeliers Choice Awards 2025, the panel was entirely composed of sommeliers, beverage directors, and restaurant buyers, many with backgrounds in bars and kitchens, not laboratories.<\/p>

Sommeliers: They bring expertise in pairing and service. For example, at the Court of Master Sommeliers, 70% of certifications come from restaurant professionals.<\/p>

Chefs: Their sensitivity to flavors makes them ideal for evaluating harmonies, as seen in panels at the American Fine Wine Competition.<\/p>

Bartenders: In spirits, their creativity in cocktails offers practical perspectives. The Bartender Spirits Awards 2025 included winners like Kapri Robinson, Bartender of the Year.<\/p>

Food journalists: They excel in evocative descriptions, like Joseph V. Micallef in global panels.<\/p>

Enthusiasts: With practice, they surprise. At the USA Wine Ratings 2025, independent judges without formal degrees evaluated based on their sensory experience.<\/p>

A tasting panel is like an orchestra: every voice matters, and diversity (gender, origin, experience) enhances the final symphony. In 2025, the IWSC reported a 25% increase in judges with non-traditional backgrounds, boosting inclusion.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t

Practice makes perfect<\/p>

Tasting is not an innate gift; it\u2019s a \u201cmuscle\u201d that you train, like an athlete repeating routines to improve. Studies show that consistency in evaluations increases by 30% with regular practice, more than with theory alone.<\/p>

Diversity enriches tasting<\/p>

A variety of profiles in a panel isn\u2019t a luxury\u2014it\u2019s essential for balanced evaluations. In 2025, the IWC highlighted that judges with diverse experiences\u2014from mixed-heritage sommeliers to influencers\u2014bring unique perspectives, with 20% more innovation in awards. A chef excels in pairings, a journalist in descriptions, and an enthusiast in fresh sensitivity.<\/p>

Concrete examples: at the Sommeliers Choice Awards, judges like \u00c9lyse Lambert (World\u2019s Best Sommelier 2016) and Wayne Belding (13th Master Sommelier in the U.S.) combine expertise with inclusive perspectives, evaluating for diverse restaurants. The rise of women and minorities also marks a shift: in Court of Master Sommeliers panels, 40% come from non-European backgrounds, breaking barriers.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t

Tips for aspiring judges<\/p>

Even the most experienced face challenges: olfactory fatigue (after evaluating 50 samples), subjectivity, or the difficulty of describing complex flavors. A 2025 study showed that 10% of judges vary their scores in retastings, but practice reduces this to 2%.<\/p>

Common mistakes and how to avoid them:<\/p>

Sensory fatigue: Limit tastings to 30\u201335 samples per day.<\/p>

Subjectivity: Use standardized vocabulary, like that of the WSET, to describe aromas and flavors.<\/p>

Lack of focus: Conduct tastings in a distraction-free environment, avoiding strong smells or noises.<\/p>

Final thoughts<\/p>

Tasting is for everyone. It\u2019s not an elitist domain, but an inclusive art where practice surpasses titles. With 2025 data showing a 25% increase in diversity in panels, the future is promising: more voices, better evaluations. As I\u2019ve reflected, \u201cThe Mojoneros, historical tasters, are part of the production chain of pisco and wine, present in Peru since 1567\u201d, a legacy that, according to Eduardo Dargent (Vino y Pisco en la Historia del Per\u00fa, 2013, p. 41), connects our tradition to modern tasting.<\/p>

Want to dive into the world of tasting? Join our community and start training your palate with passion and practice! No need to be an ASPERCAT member to participate. Find me on social media as @elmagozurdo or contact the Peruvian Tasters Association at @ASPERCAT1 for more information. The art of tasting awaits you! \u00a1Gran abrazo!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t

By @elmagozurdo<\/a><\/p>

Pisco & music<\/p>