Wine sensory evaluation is a broad space that can focus on intrinsic or extrinsic qualities. Traditionally, much of wine sensory has focused on using humans more as a “machine” to evaluate the specific aromas, flavors, taste, and mouthfeel associated with a wine, an intrinsic evaluation. In many instances this is used as a tool to show how changes in viticultural or winemaking practices may alter wine quality. There is much discussion on the use of untrained, trained, or expert panelists for this type of evaluation. The variety of different methodologies used for wine sensory evaluation has also evolved, moving away from the assessment of small sets of wines and attributes, and broadening to more global analysis that investigates many wines and attributes. Wine sensory analysis has also shifted to focus on extrinsic qualities, not only looking at preference but focusing on emotional response. These extrinsic qualities focus on how design, label information and the “story” around that product influences consumers. There is also much interest in how different cultures, groups and environments may alter perception. While there are many different types of sensory evaluation used for wine, the main goal is to help grape and wine producers be successful in an ever-changing market, irrespective of whether that market is global, national, or closer to home. Sensory analysis can be used to help wineries develop tools for sustainable wine production as well as allowing them to be nimbler to the ever-changing consumer demands. Wine sensory is not just a tool that can be used on the finished product but can be used to help make decisions and/or share information through the production and market chain. Speaker: Elizabeth Tomasino, PhD