Evaluation of the Sensory Profiles of Texas High Plains Tempranillo and Cabernet Sauvignon Wines

Abstract

A trained panel was asked to evaluate the sensory profiles of Tempranillo and Cabernet Sauvignon varietal wines from the Texas High Plains American Viticultural Area. The panelists evaluated 20 different wines using a modified conventional descriptive analysis and a modified citation frequency-based method. Our study revealed a significant correlation between both methods in the distribution of wines. The two varietal wines could not be significantly distinguished by their average sensory profiles, although butter, caramel and lavender were significantly stronger in Tempranillo and black currant in Cabernet Sauvignon. Both average sensory profiles were mainly driven by their oak-related characteristics. Our results provide a better understanding of the sensory properties of wines made from Texas High Plains grapes and highlight the importance of the human factor in defining the terroir and identity of wines, illustrated by differences in the use of oak. To our knowledge, this study is the first conducted in this area and could suggest the development of a technical winemaking consensus to strengthen the identity of wines from the Texas High Plains.