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 Tasting Sheet
Wine Tasting Sheet
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Preparation:
Make sure that the wine is at the proper temperature.
Have a jug of neutral water to refresh your pallet.
Spittoons: one per person.
Used standard tulip shaped glass
Fill up no more that 30 ml in glass
Dry biscuits or plan bread
Writing materials (Wine testing Sheet from WineLook) |
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Temperature:
White 10-12ºC
Red 16-17ºC
Sparkling 6-8ºC
Rose 8-12ºC
Port, Muscat 17-18ºC
Aromatic Sweet Wines 8-12ºC |
Closure Type:
Cork
Stelvin
Synthetic
Diam Cork
Zork
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Evaluation (pts):
18 to 20 – Excellent
15 to 17 – Outstanding
11 to 13 – Good
8 to 10 – Average |
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Date of tasting
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Year/ Varietal
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Vineyard
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Region
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Alc %
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Price
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Appearance:
Colour – maximum of one point
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Vocabulary for appearance
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Evaluation
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Points
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Red – purple, ruby, cherry, crimson, tawny, brown, violet, garnet, orange, mahogany, black, brick red, opaque, deep, pale, light, inky.
White – brilliant, clear, straw yellow, gold, green tinged, pale yellow, bronze, watery, subtle, lemon, amber, brown.
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· Typical colour for type and age, bright, vibrant, clear, notable.
· Attractive colour, nearly correct, typical.
· Colourless, modernized, unattractive, cloudy, excess colour.
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1
0.5
0
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Clarity and brightness – maximum 1.5 points
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Clarity Evaluation
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Points
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· Brilliant, star-bright, vivid, crystal, radiant, lustrous, luminous.
· Clear, limpid, translucent, pearling, bright, slightly dull.
· Cloudy, hazy, watery, dull, sediment, muddy, murky, flat.
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1.5
1
0
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Viscosity (maximum 0.5 points)
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Viscosity evaluation
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Points
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· Typical to type, slight sparkle, normal, slightly thin.
· Very thin, very thick, heavy, oily, non homogenous.
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0.5
0
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Aroma (swirl and sniff):
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General impression (maximum one point)
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Points
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Outstanding, attractive, clean.
Neutral, off.
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1
0
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Fruit Aroma (maximum 1 point)
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Vocabulary for aroma
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Evaluation
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Points
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Orange, lemon, grapefruit, lime, strawberry, dried fruits, melon tropical fruits, pear, apricot, cherry, fig, marmalade, blackcurrant, mulberry, raspberry, tangerine, apple, quince, gooseberry, red currant, blue berry, blackberry, lychee, cassis, mango, passion fruit, plum.
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· Varietal, identifiable, positive.
· Complex, developed, pleasant, delicate, slight.
· None
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1
0.5
0
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Floral and spice aroma (maximum one point):
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Vocabulary for aroma
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Evaluation
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Points
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Violet, capsicum, mushroom, grass, green pepper, pine, resin, tea, mint, hay, olive.
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· Varietal, pleasant, scented, delicate
· Fleeting, elusive.
· None, extremely intense.
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1
0.5
0
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Bouquet (maximum one point):
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Bouquet Evaluation
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Points
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· Powerful, complex, appropriate, delicate, developed.
· Pleasant, undeveloped, simple, elusive
· None
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1
0.5
0
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Flavour Intensity (maximum one point):
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Flavour Evaluation
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Points
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· Multi-layered, robust.
· Medium intensity
· Too sharp, too feeble.
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1
0.5
0
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Reminders:
Faults in aroma: corky, mouldy, woody, defective, sulfurous, vinegary, yeasty, acidic, oxidized, unripe, musty, baked, medicine.
Wood effects: French oak – subtle vanilla, cinnamon, nutmeg, clove. American Oak – strong vanilla, dill, toast, saw dust, coconut.
Other vocabulary for wine: Mineral - earthy, chalky, volcanic, stony, gravelly, petrol, wax. Animal – venison, game, gamey, damp fur, wet wool, leather, musk, cat pee. Dried fruit – nutty, hazel nut, walnut, bitter, almond, fig, prune, raisin, fruit cake, jam. Burnt – tar, coffee, toast, butter, caramel, chocolate, honey roasted, smoky tobacco.
Taste (swirl and sip)
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Vocabulary for taste
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Evaluation
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Points
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Sweetness (sensed on the tip of the tongue maximum 1 point)
For white wine: bone dry, dry, med dry, medium, sweet, very sweet.
For red: balanced.
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· Appropriate to type, balanced.
· Sweet edged, slightly lacking.
· Cloying, syrupy, sugary, lacking.
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1
0.5
0
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Acidity (detected on the upper side of the tongue, maximum 1 point)
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Vocabulary for acidity
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Evaluation
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Points
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Sharp, prickly, tingly, hard, unpleasant, softened, balanced, flat, refreshing, marked, tart.
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· Balanced, appropriate to type, agreeable.
· Slightly low or high, slightly tart, agreeably high.
· Insipid, flabby, raw, harsh, vinegary, no acidity, unpleasantly high.
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1
0.5
0
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Bitterness (usually detected at the back of the tongue, maximum 1 point)
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Bitterness Evaluation
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Points
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· Balanced, appropriate for age
· Citric, slightly bitter, medium, agreeable.
· Bitter, harsh, withered, too pronounced, very bitter.
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1
0.5
0
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Tannin ( tactile sensation, caused by mouth drying chemicals, maximum 1 point)
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Vocabulary for Tannin
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Evaluation
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Points
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Tannin is more pronounced in red wine: astringent, hard, dry, soft, smooth, gripping, Pickering, furring.
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· Balanced, soft, smooth.
· Astringent, hard, gripping.
· Too hard in tannin, too acidic, ‘jammy’ and tannic.
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1
0.5
0
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Body (maximum 2 points)
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Body Evaluation
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Points
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· Appropriate to type, firm, velvety, silky.
· Nearly correct, smooth, even.
· Slightly thin or heavy
· Uneven, coarse.
· Empty, thin, rough, clumsy.
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2
1.5
1
0.5
0
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Length / Finish / After- taste (maximum 2 point)
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Length /Finish/ Aftertaste Evaluation
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Points
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· Appropriate for age, enchanting, lasting, memorable.
· Nearly correct, tapering, acceptable.
· Short, harsh, withered, overwhelming acid, tannin or alcohol.
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2
1
0
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Balance (harmony of sugar, alcohol, acid and tannin, maximum 2 points)
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Balance Evaluation
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Points
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· Perfect, well balanced.
· One component out of balance, e.g. acidity, alcohol, tannin, fruit/sugar.
· Unbalanced.
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2
1
0
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Overall Impression (maximum 2 points)
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Overall Evaluation
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Points
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· Noble, grand, elegant.
· Graceful, skillfully made.
· Harmonious, rich.
· Plane, common, ordinary.
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2
1.5
1
0
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Total Score:
Comments
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