The Faculty of Horticulture at Mendel University in Brno, in cooperation with the National Wine Centre in Valtice, organized training on May 22–23, 2025, and a selection process on June 26, 2025, for sensory assessors specialized in wine. The wine tasting exams in the Czech Republic are organized according to an updated methodology approved by the Ministry of Agriculture of the Czech Republic. The training and selection methods used meet the requirements of the international standard ISO 8586 Part 2 for specialized sensory assessors and the recommendations of the International Organisation of Vine and Wine (OIV).
Over the past 17 editions, more than 700 applicants have taken part in the exams, with over 250 passing, resulting in an average success rate of 39%. This year, 38 applicants participated, and 13 successfully passed. The training and selection process was led by the expert guarantor Prof. Ing. Josef Balík, Ph.D., from the Faculty of Horticulture.
Applicants must hold a valid certificate according to ISO 8586 Part 1 for selected sensory assessors (i.e. the basic sensory exam, known as the first-level exam). The two-day training usually takes place one or four weeks before the selection date and consists of two parts. The theoretical part focuses on deepening knowledge in viticulture and sensory analysis methodology. Through lectures by qualified instructors, applicants are introduced to topics including microbiology, chemistry, biochemistry, wine technology, ampelography, grapevine cultivation, wine legislation, sensory analysis methodology, and global viticulture.
The practical part focuses on practicing sensory skills and sensory memory. Applicants train in evaluating varietal wine samples, describing their characteristics with an emphasis on recognizing subtle differences, developing sensory memory, using the 100-point OIV scoring system, quality classification of wines, and identifying wine faults and diseases. The training may be waived if the applicant has passed a university-level exam in Viticulture and Winemaking, is a graduate of a secondary school specializing in winemaking, or has previously successfully completed the selection process.
The selection takes place in one day and consists of two parts. The first part is a knowledge test on viticulture and sensory analysis methodology. A minimum of 75% correct answers out of 60 questions is required to pass. The second – tasting – part assesses sensory skills and memory. It includes a long-term memory test, ranking test, triangle test, paired comparison test (short-term memory), a wine scoring test, and a declaration test. Within three hours (including breaks), the applicant must evaluate 51 wine samples. To pass this part, at least 75% correct responses from 34 practical tasks are required.