ACTIVITY 7

Title: SENSES AND WINE EVALUATION

A wine is usually served as complement to the meal. It is then important not just for a food
service staff but as well as for bar service staff to have a good knowledge on the nature and
composition of wines so that appropriate suggestions can be made.

Specific Course Competency:

At the end of the activity the student will be able to:
1. Judge the quality of wines by performing the 7 S of wine evaluation.
PROCEDURES:
1. Prepare sample table wines Red, White and Rose, diligently chosen and obtained from
suppliers.
2. Students will perform the procedures in wine evaluation (which are discussed prior in the
classroom).
3. Individual performance will be assessed using the checklist on the next page.
Question
1. What are the attributes of a quality wine?
Answer:

________________________________________________________

2. How would you know that the wine has good quality in terms of appearance?
Answer:

________________________________________________________

3. Why is there a need to keep a written record when evaluating wines?

Answer:

________________________________________________________

4. How can one measure the wateriness of the wine?

Answer:

________________________________________________________

ASSESSMENT TOOL:
Checklist on wine evaluation.

Checklist on Wine Evaluation

Overview: This checklist will be used to measure students competency level on the desirable skills and
attitudes of the following specific course competency:

Judge the quality of wines by performing the 7 S of wine evaluation

This instrument will be used by the instructor in conducting direct observation of individual students
actual performance.
Direction: Check the YES column if the activity embodied in the item is being performed and NO if it is
not performed.

7s in wine evaluation

YES

NO

1. See the wine

1.1 The wine glass is filled no more than one-third full
1.2 The wine glass is taken by the base or the stem.
1.3 The wine glass is tilted against white table cloth or
neutral background to see wines color.
1.4 The clarity, shade, depth and intensity of wine are
examined.
1.5 All impressions are recorded.
2. Swirl the wine
2.1 The base or stem is held, the glass is rotated gently to
swirl the wine around.
3. Sniff the wine
3.1 Glass is lifted and the nose is placed inside.
3.2 Sharp, shallow sniffs are taken.
3.3 All impressions are recorded.
4. Sip the wine
4.1 The wine sample is sipped.
4.2 Enough amount of the beverage is allowed inside the
mouth to coat the tongue, but the mouth should not feel
full.
4.3 The wine is held in the mouth.
4.4 The lips are pursed. Air is drawn in through the lips
over the lips.
5. Swish the wine
5.1 With the lips closed and the tongue relaxed, the wine
is rolled or swished around to coat the whole mouth.
6. Savor the wine
6.1 The flavors of the wine, its consistency, texture,
body and feel are perceived and savored.
6.2 After savoring, wine is either swallowed or spitted
out.
7. Summarize impressions
7.1 Time is taken to form an over-all image of the wine.
(Talking with fellow tasters is prohibited to prevent
influence of other tasters.)
7.2 Final impressions about the wine are summarized and
recorded.
Overall rating:

Name: _________________________________
Signature over printed name

Group #: _____________________

Checked by: PROF. KEVINLEE O. GORGONIA

_____________
Signature over printed name

Date of submission: