Now, it’s time to taste a glass of wine…
Appearance
Hold the glass at both a 30º and 45º against a white background.
This produces a curved edge of various depths. Color can cause
unfair prejudgment, so be careful.
Observe and record…
the wines clarity (is it brilliant or hazy?) Cloudiness is rare, except in
wines that needed decanting.
the color hue (tint or shade) Eventually, all wines take on tawny
brown shades.
the color depth (how intense or deep?) There are no standard
descriptors. Use terms like purple, ruby, red, brick and tawny,
and straw, yellow, gold and amber. Qualify these with pale, light,
medium and dark.
the viscosity (thickness) Generally, only high alcohol wine and
dessert wines have detectible differences.
effervescence (for sparkling wine) Also can be in table wines with
residual CO2 from fermentation or a wine undergoing
microbiological instability; residual sugar fermenting or malo-
lactic fermentation convert malic to lactic acid.
Odor in the Glass
Don’t swirl the glass but sniff at its mouth to smell the wines most
volatile odors.
Concentrate. Record the nature and intensity of the odor. Reference
the Aroma Wheel.
Swirl the glass. Release the less volatile compounds.
Smell the wine again at the mouth of the glass and then deeper in
the bowl.
Concentrate. Record the nature and intensity of the odor. Reference
the Aroma Wheel.
Proceed to next wine or step.
In-mouth Experiences
Take a small sample into your mouth…about 8 ml or 1-1/2 tsps.
Keep the volume of each taste the same. More valid results.
Slosh the wine around inside your mouth to coat all surfaces. The
first tastes are usually sweet and sour. Sweetness, if there, is
most noticeable at tip of tongue and sour at side of tongue and
even inside of cheeks. Sweetness may begin to fade before
bitterness is detected. It can take as long as 15 seconds before
bitterness peaks, usually in center rear of tongue. So don’t spit
too soon. After tasting, notice mouth feel: astringency, heat,
and spritz. These will not be localized, but spread throughout
the mouth. How do all these flavors and mouth feel interact?
Notice the body, balance and flavor.
Again, note where you perceive sweet, acid and bitter, how soon you
notice them, how strong they are, how long they last and how
they change over time.
Concentrate on the tactile (mouth-feel) sensations of astringency,
body, heat and spritz.
Record your tasting experience. Note interactions.
Other odors
Note the in-mouth odor. The wine has now been raised in
temperature and other compounds are liberated.
Aspirate the wine by drawing air through the wine to liberate more
compounds. To do this, tighten the jaw, contract the cheek
muscles to pull the lips slightly ajar and slowly draw air
through the wine.
Concentrate on the type of odors, their development and duration. Note any difference between in-glass vs. in-mouth fragrances.
Aftersmell
After spitting the sample, draw air into the lungs.
Hold a bit. Breathe out through the nose.
Any odor detected? Record.
Finish
Concentrate on all the flavors, aromas and tactile sensations that
linger. Longer finish usually means higher quality. Superior
whites have fruity-floral essences, associated with refreshing
acidity and the best reds will have complex berry fragrances
combined with flavorful tannins.
Compare these with what you’ve already recorded. Record these.
Overall Quality How do all these sensations tie together? Think of
complexity, balance, duration, power, elegance and
memorableness. This is the most important.
Repeat
Start over by swirling and smelling the glass.
Go through the other steps and see if your perceptions change. Or,
if the wine has changed.
When tasting wine, there is a set of objective terms that should be used. Other terms are generally open to broad interpretation as to their meaning and should be avoided.
ACETIC (-) (see ASCESCENCE, SHARP).
The odor of acetic acid and ethyl acetate, generally caused by bacterial infection. All wines contain acetic acid, i.e., vinegar. Normally the amount is insignificant and may even enhance flavor. Big, highly tannic wines can tolerate higher levels. The threshold in wine is about 0.07 g/100ml.
ACIDIC (-) (see SOUR, TART, CRISP)
A term used to describe a tart or sour taste in the mouth when total acidity of the wine is high.
Acidity is a term used on labels to express the total acid content of the wine. The acids referred to are citric, lactic, malic and tartaric.
Acidity is a term used on labels to express the total acid content of the wine. The acids referred to are citric, lactic, malic and tartaric.
AFTERSMELL
An odor sensation. Part of the aftertaste. Probably due to the less volatile aromas of wine. After the more volatile aromas have dissipated, these may appear.
AFTERTASTE (see FINISH, LENGTH)
Term used to describe the lingering taste and odor and tactile sensation left in the mouth after swallowing the wine. Both character and length of the aftertaste are part of the total evaluation. May be harsh, hot, soft and lingering, short, smooth, astringent or nonexistent.
ALCOHOLIC (-) (see HOT).
Table wines do not usually exceed 14% alcohol content - (11% to 12.5% is generally considered the optimum amount). Modern wines refute that definition. Fortified wines - (Sherry, Port etc) - range from 17% to 21% alcohol content. Wines having too much alcohol leave a fiery sensation in the mouth or nose.
AROMA (see BOUQUET, ODOR).
The odors of wine that originate in the grape.
ASCESCENCE (-) (see ACETIC)
ASTRINGENT (-) (see PUCKERY, ROUGH)
The puckery tactile sensation. Common in young red table wines. Harsh, rough and tannic are related terms. The opposite, usually achieved by fining and aging, is smooth, or soft or velvety. Not to be confused with the bitter taste.
BALANCED (+)
Primarily the taste sensation of wines in which all the tastes are present in their proper proportions. Used especially for the balance of the sweet and sour tastes in wine. Unbalanced is the opposite.
BITTER (-) (see TANNIC)
A lingering taste sensation. One of the four basic tastes. A major source of bitterness is the tannin content of a wine. Some grapes - (Gewurztraminer, Muscat) - have a distinct bitter edge to their flavor. If the bitter component dominates in the aroma or taste of a wine it is considered a fault. Sweet dessert wines may have an enhanced bitter component that complements the other flavors making for a successful overall taste balance. Bitterness is partly masked by high sweetness.
BODY
The tactile sensation differentiating low-alcohol from high-alcohol wines. The presence of sugar often makes this differentiation difficult. Leaving a wine sur lie (on the yeast lees) can increase body. Fuller bodied wines seem more viscous.
BOUQUET (see AROMA, ODOR)
The odors of wine that originate in fermentation, processing, or aging, particularly after bottling. Both aroma and bouquet account for wine odor.
BRILLIANT (see CLOUDY, HAZY).
Very clear (and transparent in white wines) appearance with no visible particulates or suspensions.
CLEAR
The slight haze of a few suspended particles.
CLOUDY (see BRILLIANT, HAZY).
Colloidal haze and particulate matter. Noticeable cloudiness is undesirable except in cellar aged wines that have not been decanted properly.
COMPLEX (+)
The marrying of several odors. The great desideratum of quality.
CREAMY (+) (see SILKY)
Refers to "silk-like" tactile component of wines subjected to malolactic fermentation as opposed to the same wine lacking the treatment. Wines undergoing sur lie aging have a creamy texture on the palate.
CRISP (+)
Wine has definite but pleasing tartness, acidity. Generally used to describe white wines only. Most “fish wines” are crisp.
DRY (+) or (-)
Absence of the sweet taste. Some wines that should be dry are not. Many consumers prefer slightly sweet wines if they do not know they are sweet.
EFFERVESCENT (see GASSY, SPRITZY)
FINISH (see AFTERTASTE, LENGTH).
The taste remaining after the wine leaves the mouth. As in "this wine has a (whatever) finish".
FLAT (-)
Lack of sour taste.
FLAVOR
Odors that are released from the wine as it warms in the mouth. These in-mouth odors reach the olfactory region by diffusion and through exhalation.
FULL-BODIED (+) (see BODY)
As opposed to "thin" or "thin-bodied". Fills the mouth, has a winey taste, alcohol is present, the wine has "viscosity on the tongue".
GASSY
The tactile (and sometimes visual and auditory) sensation of carbon dioxide escaping from a wine.
HAZY (see BRILLIANT, CLOUDY).
Refers to wines with slight particulate content when viewed against the light. Occurs most often in unfiltered or unfined wines where there is no need to worry. If the haziness is intense enough to cause loss of clarity however it may indicate a flawed wine. Haze should go away if the bottle is stood upright for a week. Then decant. If not clear, a likely defect.
HOT (-) (see AFTERTASTE).
Defines a wine high in alcohol and giving a prickly or burning sensation on the palate. Never good.
LENGTH (see AFTERTASTE, FINISH).
How long the total flavor lasts in the back of the throat after swallowing. Counted in time-seconds, known as "caudilie". Ten seconds (caudilie) is good, fifteen is great, twenty is excellent and fifty is superb. Almost a synonym for "finish", as in "this is a wine with an long, extraordinary finish".
MADERIZED (+ or -)
Distinctive brown color in wine due usually to period of air exposure. Regarded as synonym for "oxidized". Originates from the taste/appearance of fortified Madeira wines. This is a heat-induced, oxidized odor with a more or less caramel character.
ODOR (see AROMA, BOUQUET)
PUCKERY (see ASTRINGENT, TANNIC)
The color of white wines with this odor is usually very light.
ROUGH (see ASTRINGENT, PUCKERY)
The astringent, tactile sensation, not the bitter taste.
SALTY
A rare taste in wine. May appear at very low concentrations in very dry flor sherries. The vineyards from which these wines are made are very near the sea.
SHARP (see ACETIC)
An acid taste caused by acetic acid.
SILKY (see CREAMY)
A tactile sensation on the palate. Often appears in wines aged sur lie and certain varieties like Pinot Noir.
SOFT
Generally has low astringency.
SOUR (see CRISP, TART, ACIDIC)
The acid taste. Wines made from green grapes will be sour.
SOUR-SWEET (-)
A disagreeable taste sometimes associated with the activity of lactic acid bacteria in sweet wines.
SPRITZY (see GASSY, EFFERVESCENT).
Considered a fairly major fault stemming sometimes from the onset of malolactic fermentation in the bottle. Consists of pinpoint carbonation typically released when the bottle cork is pulled. Frowned on more if occurring in white wines vinified to be dry.
SWEET (-) or (+)
The basic taste. A very sweet wine may be cloying.
TANNIC (see BITTER)
Caused by the naturally occurring substance in grape skins, seeds and stems. Is primarily responsible for the basic "bitter" taste and tactile astringent sensation in wines. Acts as a natural preservative, helping the development and, in the right proportion, balance of the wine. It is considered a fault when present in excess.
TART (see CRISP, SOUR, ACIDIC)
A pleasant, sour taste in young wines.
THIN (-)
Lack of body. Watery.
VINEGARY (-)
The odor of acetic acid and ethyl acetate.
VINOUS
Nothing basically wrong with the wine. A wine without specific distinguishable grape variety odor.
VOLATILE (-) (se ACETIC)
Usually denotes high level of volatile acidity and/or other flavor faults.
WELL-BALANCED
Contains all of the essential elements - (i.e.; alcohol, flavors, acid or astringency etc) - in good proportions.
Amerine, Maynard A. and Edward B. Roessler, Wines Their Sensory Evaluation, 1976.
www.stratsplace.com
Dr Bryce Rankine for the Wine and Food Society of Australia.
Jackson, Ronald S., Wine Tasting A Professional Handbook, 2002.
Peynaud, Emile, The Taste of Wine. The Art and Science of Wine Appreciation, 1987.
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Napa Valley College Wine Score Card
Date ______________ Taster’s name _____________________________________________
Wine __________________________________________________________________________
APPEARANCE (___ of 3)
Clarity ________________________________________________________________________
Color-Hue______________________________________________________________________
Color-Depth ___________________________________________________________________
Other Observations ___________________________________________________________
ODOR (___ of 7)
First Impression ______________________________________________________________
Second Impression ___________________________________________________________
Odor Intensity ________________________________________________________________
Off Characters _______________________________________________________________
TASTE (___of 15)
Description
First Impression _________________________________________________________
Middle of palate _________________________________________________________
Finish __________________________________________________________________
Aroma in Mouth & Aftersmell __________________________________________________
Duration of Aroma & Taste ____________________________________________________
Taste Intensity ________________________________________________________________
FINAL SCORE (___ of 25) and FINAL PRAISES (_________________)
PRAISES: 25-perfect 24-23-excellent 22-21-very high quality 20-19-very good 18-16-good
15-9-ordinary 8-6-below average 5-3 bad 2-0 very bad
Conclusion ____________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
OR, THUMBS DOWN (∇), BECAUSE___________________________________________
Wine Style: A Social Wine ( ) A Table Wine ( ) Both a Social and Table Wine ( )
At the Table, it would go well with: _____________________________________________
________________________________________________________________________________
This wine should be drinkable for (how long?) ___________________________________________________
Recommended serving temperature: ____ °F Where to buy ____________________. For $ _____/750-ml
This Wine is a great value (___) a fair value (___) a bit dear (___) overpriced (___)
Social wines are those for sipping and enjoying without an accompaniment. They’re for drinking “standing up”. Table wines are those best with meals or accompanying other foods. They’re for drinking “sitting down”.
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