Course: Sensory Evaluation

Class 3: Thinking and Talking Wine


WINE QUALITY

Evaluation Parameters
Aroma, flavor, taste and mouthfeel
Balance
Complexity
Finish
Ability to mature
Typicity

Aroma, Flavor, Taste and Mouthfeel
Harmonious and pleasant

Balance
Structural components-sugars, alcohol, acidity and tannins-are harmonious and integrated
Different wines have different balance points

Complexity
Many aromas and flavors; layered and nuanced
Wine evolves in the glass
Only top grape varieties such as Chardonnay and Cabernet Sauvignon can make most complex wines

Finish
Length of time flavors and tastes linger after swallowing
Great wines have long, lingering finishes
Flavors may evolve or fade slowly
Nature of finish also important
Acidity = clean, crisp, refreshing finish
Phenolics = "smooth and silky" or "rough and coarse"

Ability to Mature
Only greatest wines can improve for decades
Most best consumed as soon as reach store shelves
Requires sufficient extract and balance

Typicity
Wine should be typical of its grape variety,...
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