STANDARD INDUSTRY TASTING GRID

APPEARANCE

The extent to which the liquid is color and consistency of the liquid is clear, and radiant.   Measure words  can be used to express the extent (i.e. light,medium, deep)

Clarity

cloudy – dull – hazy – bright – clear

Intensity 

opaque – deep – medium – pale – white / water

Color

Wine

  • White –  lemon/green – lemon – gold – amber – brown
  • Rose – pink – salmon – orange – onion skin – mauve 
  • Red – brick – ruby – purple – garnet – tawny – brown

Spirits

  • Colored – black – brown – purple – blue – green – yellow – orange – red – pink
  • Brown – tawny, mahogany, brown
  • Golden – copper, amber – gold  – lemon
  • White – colorless – lemon – lemon/green – green

Various Observations

deposits – bubbles – tears – legs – petillance – louching

NOSE

The extent and type of fragrance detected in the wine.  Measure words such as; soft, delicate, simple, neutral, aromatic, complex, well defined, fresh, ripe, cooked, baked, generic, over-ripe, in addition to specific items (i.e green apple, barley etc.) can be used in conjunction to the categorical descriptive words.

Condition

Faulty – Clean

Intensity

pronounced – medium – light – neutral

Maturation

very aged – matured – short aged – unaged

Development

past its best – fully developed – developing – youthful

Aroma Characteristics

  • Fruits
    • Black Fruit
    • Red Fruit
    • Citrus Fruit
    • Green Fruit
    • Orchard Fruit
    • Tropical Fruit
    • Stone Fruit
    • Dried Fruit
  • Flowers
  • Vegetables
    • Pungent Spice
    • Sweet Spice
    • Cereal
    • Kernel
    • Fresh Vegetables
    • Herbals
    • Under Ripeness
    • Botanicals
  • Sweetness
  • Oak Aromas
    • MLF / Dairy
    • Animal
    • Mineral
    • Autolytic
    • Simple / Neutral
  • Other
    • Peat
    • Rancio
    • Sulfur
    • Feinty
    • Solvent

FLAVOR

The extent and type of flavors detected in the wine.  Measure words such as; soft, delicate, simple, neutral, aromatic, complex, well defined, fresh, ripe, cooked, baked, generic, over-ripe, in addition to specific items (i.e green apple, barley etc.) can be used in conjunction to the categorical descriptive words.

Sweetness

luscious – sweet -sticky – medium sweet – medium dry – off dry – dry -thin

Acidity

high – tart – sour – medium – green – refreshing – zesty –  medium low – flabby – low

Alcohol

harsh – high – warming – smooth – medium – soft – delicate – thin – low

Body

full – creamy – mouth coating – oily – medium – mineral – steely – stony – light

Tannin

high – coarse – grippy – medium – chalky – ripe – unripe – fine grained – stalky -soft – low

Flavor Intensity

pronounced – medium – light – neutral

Flavor Characteristics

  • Fruit
    • Black Fruit
    • Red Fruit
    • Citrus Fruit
    • Green Fruit
    • Orchard Fruit
    • Tropical Fruit
    • Stone Fruit
  • Fruit Development
    • Dried fruit
    • Cooked / Baked Fruit
  • Flowers
  • Vegetables
    • Pungent Spice
    • Sweet Spice
    • Cereal
    • Kernel
    • Fresh Vegetables
    • Herbals
    • Under Ripeness
    • Botanicals
  • Sweetness
  • Oak Flavors
    • MLF / Dairy
    • Animal
    • Mineral
    • Autolytic
    • Simple / Neutral
  • Deliberate Oxidation
    • Nuts
    • Chocolate
  • Bottle Age
    • Petrol
    • Leather
    • Savoury
  • Other
      • Peat
      • Rancio
      • Sulfur
      • Feinty
      • Solvent

Length / Finish

long – very complex – very good – medium – some complexity – short – simple and clean

ASSESSMENT

A summation of the sensory stimuli articulated in the form of a critique that culminates in a quality assessment. 

Reason for Assessment 

Balance – Structure – Texture – Mouth Feel – Complexity – Sweetness – Acidity – Tannin – Alcohol – Flavor Intensity – Flavor Characteristics – Length

Style of Alcohol

Type of Alcohol 

Style of Alcohol

  • Deliberate Oxidation
  • Barrel Aged
  • Protective Ageing
  • Biological Aging

Quality Level

outstanding – very good – good – acceptable – poor – faulty

Pro Style