Degustation

From Wikipedia, the free encyclopedia

Degustation is a term meaning "a careful, appreciative tasting of various foods." The French term dégustation is still commonly used in English-language contexts, even though a standard Anglicized spelling and pronunciation exist.

Modern dégustation probably comes from the French kitchens of the early 20th century and is different from earlier meals with many courses because these meals were served as full-sized meals at each course. Dégustation is more likely to involve sampling small portions of all of a chef's signature dishes in one sitting. Usually consisting of eight or more courses, it may be accompanied by a matching wine degustation.

Sampling a selection of cheeses, at home or in a restaurant, may also be called a dégustation. Three to four varieties are normally chosen, generally including a semi-soft cheese, a goat cheese, and a blue cheese. The stronger varieties are normally tasted last. See the article "A Cheese Lover's Tour of France" from The New York Times.