The enologist is trained to evaluate the quality by the taste the grapes in the vineyards as well as many other chemical analysis. The senses, such as visual, nose, and palate are used to define the style of wine and discern colors for intensity of hue, body (light, medium, heavy); different aromas and flavors (it is the most complex natural beverage in Nature, with more than 500 varieties); softness; roundness, complexity; alcohol content; acidity; balance; etc.

It is by manipulating the fermentation, maturation and age of the wines, that the enologist’s prerogative to define the wine if more floral than fruity or vice versa, more or less body, etc. in few words make the wine as pleasant as possible to the public.