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A novel method for the sensory evaluation of wine and cider is proposed that combines advantages of other commonly used techniques while simplifying a tasting protocol that is more accessible for unexperienced panelists. The method is based on panelist’s evaluation of samples in three discrete and directed steps; evaluation of head, heart, and base characters. The technique provides the sensory analyst with a simplified approach to difference testing and, in many instances, helps statistically differentiate samples by reducing panelist confusion. The head aroma is defined as the first impression after removing the lid from a covered glass prior to agitating the sample. The heart aroma is defined as the primary impression after agitating the sample. The base character is defined as the final aroma impression and retronasal evaluation of the product. Each component is evaluated independently using a generalized grouping of descriptors; sensory impression or grouping descriptors can be refined if the analyst aims to draw a higher level of detail or descriptive analysis from their panel. Application of the proposed analytical protocol suggests that the technique is simple for less-experienced panelists to learn and follow, and allowed them to easily focus on the testing attributes with minimal confusion of confounding factors. [ABSTRACT FROM AUTHOR]