As an introduction to my first set of tasting notes, I wanted to explain the tasting approach that I
have adopted from the London based Wine & Spirit Education Trust (WSET). This organization offers vocational training to those in the Wine & Spirits industry as well as catering to the enthusiastic amateur by providing tastings and courses internationally on the subject of wine and spirits.
As a candidate for the WSET’s diploma (a two year course divided into six units), I have been practicing their “Systematic Approach to Wine Tasting.” While this is not the only approach to wine tasting and can be a bit cumbersome, it is very thorough. Using the systematic approach, I evaluate wines based on a checklist of criteria that evaluates the wine’s appearance, nose, and palate. Based on those descriptions, I come to a conclusion on the wine’s quality, geographic origin, grape variety, price, age, and readiness for drinking. In the notes that I write for this blog, I will not taste the wines blind, but rather will give my evaluation and personal score based on these criteria.
Below is a description of each of the evaluation categories:
1) APPEARANCE - At first I look at the wine’s appearance and decide on its level of clarity (bright – clear – dull – hazy), the color and intensity of the core versus rim (i.e. deep ruby core going to a thin garnet rim), and any other observations such as legs, deposits (tartrate or sediment), or bubbles.
2) NOSE – The second category evaluates the wine’s aromas in the nose. First I decide if the wine is clean or unclean (i.e. faulted by cork taint, oxidation, heat, or volatile acidity). Next I evaluate the intensity of the aromas (light, medium, pronounced) and its development (youthful, developing, developed/mature, tired). Finally I list the aroma characteristics from such categories as fruit, floral, spice, vegetal, and other (i.e. animal scents, minerals and ripeness).
In describing aromas, I sometimes find it helpful to employ such tools as the Aroma Wheel that was created by University of California at Davis professor emeritus Ann C. Noble in the early 1980s.
3) PALATE – The third category evaluates the wine on the palate. I rate the level of sweetness (dry to luscious), acidity (low, medium, high), level and nature of the tannins (i.e. medium fine-grained tannins), alcohol level (low to high), body (light to full), flavor intensity (light to pronounced), flavor characteristics (fruit, floral, spice, vegetal, and other), other observations (such as texture or balance), and the length.
4) CONCLUSIONS – Finally, based on my assessments in the previous categories, I make several supported conclusions for the quality, age and origin of the wine. I will need to defend my reasoning for why a wine shows poor or excellent quality and why it merits a particular price range. I will deduce the grape variety/varieties and its location by suggesting production methods and climatic influences. Lastly I would decide on its relative age and readiness for drinking. Again, in these postings I will already know the identity of the wine and its price range.
Hopefully these notes will guide you in evaluating wines by reminding you of the various criteria that determine its quality and identity. It is also of my opinion that the particular situation of the tasting experience (family dinner, restaurant, vacation) and its food pairing will also play a large influence on the overall impression that a wine makes and how it remains in your long-term memory.
May you enjoy the sensory and sensual experience of discovering each new wine, whether it brings novelty or reinforcement to your mental wine library.
