Degustation

Degustation (from Latin degustare — “to taste”) is a thoughtful, focused process of assessing the taste, aroma, texture, and appearance of dishes or drinks. Unlike ordinary satisfying of hunger, it is an analytical tasting engaging all the senses, whose aim is not to eat one's fill but to know and appraise the product.

In the world of drinks — wine, coffee, tea, cheese, olive oil, chocolate — degustation has an established ritual: first the appearance and colour are assessed, then the aroma (the “bouquet”) is inhaled, and only then does one taste, concentrating on the balance of flavours, the aftertaste, and the texture. In the restaurant trade a tasting menu (French menu dégustation) is a format in which the chef offers the guest a sequence of many small dishes (often 7–15) that reveal his style and mastery as fully as possible. Such sets are often accompanied by drinks matched to each dish (a wine pairing). Degustation is an immersion in the culture of taste, a way to develop one's own palate, learn to discern nuances, and appreciate gastronomy more deeply. It is at once a science and a sensory pleasure.