Wine evaluation | Wine and Spirits Board tasting procedures

By Charl Theron

The tasting of wines for certification or export is done by tasting panels consisting of 5 tasters. To qualify as a taster, individuals need to pass the certificate course in wine evaluation offered by the University of Stellenbosch. Consequently anybody, irrespective of career, age, race or gender can serve as a panel member. Presently panels consist of winemakers, production personnel, educators and members of the public.  The central panel, who also advises the Wine and Spirits Board on technical issues, taste in Stellenbosch. Decentralised panels, consisting of tasters from a specific district, also taste in Robertson, Worcester, Paarl, Vredendal and Stellenbosch.

The Wine Evaluation Committee of the Wine and Spirit Board is responsible for the preliminary certification of wine by means of sensory evaluation. They also evaluate wines destined for export.

Blind tasting
Wines are tasted blind to assure the objective evaluation of samples. The individuals sit in tasting cubicles where the samples are poured individually in tasting glasses. Silence is maintained during the tasting and no remarks or anything which may influence tasters is allowed. Chairpersons appointed by the Wine and Spirits Board assure that the correct procedures are applied. The standard  international  wine tasting glass is used. The administrative presenter of the samples will only announce the vintage and cultivar if it is applicable, like 2009 Chardonnay, otherwise only the wine type like dry white or other types will be announced. No information regarding the cellar or the style of the wine is announced.

Light system
After the pouring and announcement of the sample, the individual tasters will use a light system, consisting of a green and red light to indicate their decision. If the taster decides that the sample complies with the announcement detail of the specific wine, the green light will be pressed, otherwise, the red light will be pressed to indicate the rejection of the wine. Only after all the tasters have cast their vote will the administrative presenter of the tasting announce the result of the tasters.

Results
Decisions are taken on the basis of a majority vote, meaning that 5,4 or 3 green lights will pass the  wine while the same number of red light will lead to the rejection of the wine. After the rejection of a wine by a majority vote the presenter will announce the application number of the wine and the individual tasters need to indicate the reason for rejection on a standard rejection form, without any discussion or influence. Only if the majority of the panel, namely 3 tasters, irrespective of the number of red lights, indicate the same reason/s for rejection, the wine will be rejected. (The different reasons for rejection will be discussed in a next article) If the majority does not agree on the reason/s, the sample will automatically be submitted to another panel. If a wine is approved by a majority vote (3 green and 2 red lights) the reason/s for rejection by the two tasters will, as a service to the industry, be forwarded to the cellar. The cellar of a rejected wine can request resubmission of samples and an appeal procedure also exists before a wine is finally rejected. Such wines can however still be sold on the local market as uncertified wines.

Wine hint of the month: 2006 Spier Vintage Select Artist Blend. An interesting Bordeaux blend consisting of  40% Merlot, 26% Cabernet Sauvignon, 16% Malbec, 13% Cabernet Franc and 4% Petit Verdot

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