Wine Tasting Notes and Evaluation by MikeJenny


									                                                Wine Tasting Notes and Evaluation
                     Date: __ / __ / ____                                                                  Event / Location: __________________

                                         Brand Name                     Appearance         Aroma            Taste           Impression              Total
#    Vintage     Varietal       Appellation/Proprietary Name            0-4 / 0-10       0-6 / 0-15       0-6 / 0-15        0-4 / 0-10       0-20 / 0-50     +50










Scoring: Evaluate the wine within each element and enter a score in the top section of the category for the wine. You can enter brief descriptive terms
below each numerical score (see page 2).

Appearance: Consider clarity, brilliance and appropriateness of color. Downgrade for haze or opacity. If sparkling, consider persistence of the bubbles
and pinpoint size.

Aroma: Is it pleasant or unappetizing? What specific aromas can you identify? Consider both fruit smells and other aroma qualities that may result from
oak or bottle age.

Taste: Is it "dry" or sweet? Full-bodied or light? Is it appropriately acidic (sour), tongue-twistingly sour, or lacking acid ("flabby")? Does the flavor seem
consistent with the aroma? Does it remind you of any specific fruit or other flavor? Is the flavor appropriate to this wine? Finally, is the "finish" or
"aftertaste," the flavor remaining in your mouth after you swallow, short, medium or long in duration?

Impression: After the aftertaste has faded, what do you think of the wine overall? Is it pleasant and appealing? Simple or complex? Are all the
components in balance. Does it make you want another sip? Do you like it?

Total: Your final score, the total of the four elements above, "grades" the wine on your personal report card. The ―0-4 or 0-6‖ scale yields a 20-point
maximum, which is traditional for analytical wine tasting. If you want to use a 100-point scale similar to that of Robert M. Parker Jr. of The Wine
Spectator, simply use the ―0-10 or 0-15‖ scale and add 50. In other words, a rating of 16 on the ―0-4 & 0-6‖ scale could become a Parker 90.

                                     Wine Tasting Notes and Evaluation
                                     Wine Vocabulary – All Those Funny Words
                        (compliments of – Online Wine Tasting Course)

One of the most challenging things about judging wine - and telling other people about it - is that so much of its appeal is
to our senses of smell and taste. Since we humans don't use smell or taste nearly as much, or as effectively, as we do
sight, hearing and even touch, we lack a well-defined, precise vocabulary to describe aromas and flavors in terms that
mean the same thing to everyone.

It isn't easy to do that accurately—a lot of the terms that most accurately describe frequently occurring scents in wine are
not words that we usually associate with edible things: pine, leaves, grass, tar and leather for instance. (In 18th century
France the aroma of fine Burgundy was more than once likened to raw sewage, to put it relatively delicately. This was
intended as a compliment, something that might be difficult to comprehend unless we consider the way the French love
strong cheese.)

It's also important to understand that these scents and tastes rarely dominate the wine. Typically they add a small but
significant element to a larger pattern, as a colored thread might highlight woven cloth or a French horn's theme add
texture to an orchestral chorus.

Young wines are usually simple and straightforward, offering uncomplicated smells of grapes and fresh fruit. It's the
bottle’s age that brings about the chemical changes that provide unusual and (one hopes) delicious nuances that cry out
for descriptive terms.

           o Honey, butterscotch, butter, soy sauce, chocolate, molasses
           o Dusty, mushroom, fallen leaves, musty (mildew), moldy cork
   WOODY:
           o Vanilla, cedar, oak, smoky, burnt toast, charred, coffee, pine, leather
   SPICY:
           o Cloves, black pepper, licorice, anise, cinnamon, nutmeg, ginger, mint
           o Orange blossom, rose, violet, geranium, lilac, jasmine
           o Berry - blackberry, raspberry, strawberry, black currant (cassis)
           o Citrus - grapefruit, lemon
           o Tree fruit - cherry, apricot, peach, apple, plum
           o Tropical fruit - pineapple, melon, banana
           o Dried fruit - strawberry jam, raisins, prune, fig
           o Fresh - cut green grass, bell pepper, eucalyptus, mint
           o Canned/cooked - green beans, asparagus, green olive, black olive, artichoke
           o Dried - hay, straw, various herbs, tea, tobacco
   NUTTY:
           o Walnut, hazelnut, pecan, almond
           o Petroleum - tar, plastic, kerosene, diesel
           o Sulfur - rubbery, garlic, skunk, natural gas, rotten eggs, cabbage, burnt match, wet wool, wet dog
           o Papery - wet cardboard
           o Pungent - acetic acid (vinegar), alcohol, menthol
   OTHER:
           o Yeast, soapy, fishy, chalk, steel, game, beef, venison, sweaty, horsey, "mousey"


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