Wine is usually drunk during meals but it is much more than an ordinary beverage. Good wine excites the senses with its colour and texture, and its infinite array of aromas and flavours. When wine is drunk for this kind of aesthetic pleasure, it becomes an aspect of gastronomy. Wine drinking is al-so a convivial activity with ancient social traditions. Shared with like-minded companions, wine can inspire thought and discussion.
The purpose of tasting (as opposed to drinking) is to evaluate the quality of a wine, on the basis of sensory impressions. A laboratory analyst uses scientific instruments to measure the quantities of the various components of a wine; a taster uses his own senses to give an evaluation of their character and quality. This skill requires the use of the senses of sight, smell, taste and touch.
The evaluation of a wine follows a set procedure which has four main stages: the examination of appearance, smell, flavour and texture and finish.