The following relates to the 'no-fault' tasting of English and Welsh PDO and PGI applications. The process for Sussex QWS applications is different and is as described in the relevant scheme rules.

BLIND TASTING: Wines are tasted blind in flights in Campden BRI's sensory facilities.

PANEL OF 5: The tasting panel consists of 5 tasters, all of whom have experience tasting UK wines and wines from around the world on a regular (weekly) basis.

TRAINED TASTERS: Tasters are only permitted to be on the panel once they have been trained and passed a wine faults course.

NO SCORING: The wines are not scored – tasters are only checking to see if the wine has no faults and is commercially acceptable, or if the wine has a fault.

MAJORITY VERDICT: The result requires a majority of tasters to agree i.e. a minimum of 3 of the panel to pass or fail the wine.

Campden BRI Tasting Suite

A list of potential faults the tasting panel are looking for are:

  • Reductive aromas – can include aromas of eggs, dirty, rotten cabbage/garlic, drains
  • Cloudiness/haze – if the wine is not clear and bright
  • Brettanomyces taint – can include aromas of medicinal, Elastoplast, sweaty saddle
  • Musty taint – can include aromas of mustiness, cardboard, damp cellars
  • Oxidised aromas – can include aromas of sherry, apples, cider
  • Geranyl taint – can include aromas of geranium leaves, and other green, non-vinous aromas