Tasting Grid

Question 1

Sight (5 points)

Answer 1

Clarity
Brightness
Concentration
Gas evidence
Sediment

Question 2

Sight (5 points)

Answer 2

Colour
Hue
Rim variation
Extract/stain
Viscosity/tears

Question 3

Nose (10 points)

Answer 3

Clean/faulty
Intensity
Fruit condition
Age assessment
Primary fruit aromas
Primary non-fruit
Secondary
Organic
Mineral
Tertiary

Question 4

Palate structure (5 points)

Answer 4

Sweetness
Tannin
Acid
Alcohol
Body / texture

Question 5

Palate flavour (7 points)

Answer 5

Primary fruits
Primary non fruit
Secondary
Tertiary
Balance
Length / finish
Complexity

Question 6

Initial conclusion (5 points)

Answer 6

OW / NW
Climate
Grape variety / blend
Possible countries
Age range

Question 7

Final conclusion (5 points)

Answer 7

Vintage
Grape variety / blend
Country of origin
Region / appellation
Quality hierarchy

Question 8

Clarity description

Answer 8

Clear
Slightly cloudy
Cloudy

Question 9

Brightness description

Answer 9

Dull
bright
brilliant

Question 10

Concentration description

Answer 10

Pale / translucent
Medium
Deep
Opaque

Question 11

Gas evidence description

Answer 11

Yes
No (dont mention if still wine)

Question 12

Sediment description

Answer 12

Yes
No

Question 13

Colour description white wine

Answer 13

Straw
Yellow
Gold
Amber

Question 14

Colour description red wine

Answer 14

Purple
Ruby
Garnet

Question 15

Colour description rosè wine

Answer 15

Pink
Salmon
Copper
Brown

Question 16

Hue description (farge kanten)

Answer 16

Silver
Green
Orange
Purple
Ruby
Garnet
Brown

Question 17

Rim variation description

Answer 17

Colour change from centre to edge
Opacity (gjennomsiktighet)

Question 18

Extract / stain

Answer 18

None
Light
Medium
Heavy

Question 19

Viscosity / tears

Answer 19

Low
Med -
Medium
Med +
High

Question 20

Nose clean / faulty

Answer 20

TCA
H25
VA
Brett
Oxidation
Other

Question 21

Intensity

Answer 21

Delicate
Moderate
Powerful

Question 22

Fruit condition

Answer 22

Tart / unripe
Ripe
Tropical
Overripe
Jammy
Baked

Question 23

Age assessment

Answer 23

Youthful
Vinous

Question 24

Primary fruit aromas white

Answer 24

Citrus (lemon, lime, grapefrukt, orange, blood orange, tangerine, peel/rind, pith)

Orchard (green Apple, yellow Apple, red Apple, baked Apple, quince (kvede), unripe pear, overripe pear, fig

Stone (peach, nectarine, apricot, yellow plum (mirabelle)

Tropical (banana, passion fruit, mango, guava, lychee, pineapple, Kiwi)

Berry / other (gooseberry, Grape, melon, honeydew, watermelon)

Question 25

Primary fruit aromas red wine

Answer 25

Red (strawberry, cherry, raspberry, cranberry, red currant, pomegranate, red plum) Black (blackberry, blackcurrant, black cherry, black plum) Blue (blueberry) Dried (dates, figs, raising, fruitcake)

Question 26

Primary non fruit aromas

Answer 26

Floral (Apple blossom, citrus blossom, Acacia, Lily, gardenia, Lilac, Iris, Jasmine, honeysuckle, chamomile) Herb (Rosemary, thyme, Basil, lemongrass, eucalyptus, mint, lavender, dill, Chive, parsley, fennel, oregano, 'provencal herbs' Vegetal (tomato leaf, asparagus, green pepper, celery, Radich, olive, pea shoot, beetroot) Mineral (slate, chalk, limestone, river pebble, seashell, oyster shell, wet rock) Spice (celery salt, coriander, juniper pepperkorn) Baking spices (allspice, cinnamon, aniseed, Clove, ginger, nutmeg, vanilla) Organic (compost, earth, forest floor, dust, soil, truffle, watercress, tomato leaf, blackcurrant leaf, cabbage)

Question 27

Secondary (wine making) aromas

Answer 27

Oak (old, new, American) (vanilla, toast, smoke, caramel, Chocolate, coffee, cedar, coconut) MLF (butter, cream, custard, nuts, honeysuckle, diacetyl, brioche, yoghurt Lees aging (yeasty, bread dough, stale beer, cheesy, phenolic) Carbonic maceration (banana, bubblegum, strawberry, Esters) Chocolate Coffee Toast Caramel Vanilla Butter Cream

Question 28

Organic aromas

Answer 28

Forest floor Compost White mushroom Fresh soil Farmyard Liquorice Olive Other

Question 29

Mineral aromas

Answer 29

Mineral Limestone Chalk Slate / petrol Flint Volcanic

Question 30

Tertiary (aged) aromas white

Answer 30

Nutty Honey Chamomile Petrol/diesel Straw/hay Mushroom Truffle Olive oil

Question 31

Tertiary (aged) red aromas

Answer 31

Damp earth Forest floor Truffle Leather Game Prune Dried fruits Raisin Beetroot Tobacco Sun dried tomato Balsamico Chinese tea Farmyard

Question 32

Palate sweetness

Answer 32

Bone dry Dry Off dry Sweet Dessert

Question 33

Palate tannin

Answer 33

Low Medium - Medium Medium + High

Question 34

Palate acid

Answer 34

Low Medium - Medium Medium + High

Question 35

Palate alcohol

Answer 35

Low Medium - Medium Medium + High

Question 36

Body / texture

Answer 36

Tart Light Medium Full Creamy Round

Question 37

Balance

Answer 37

Does any element dominate

Question 38

Length / finish

Answer 38

Short Medium - Medium Medium + Long

Question 39

Complexity

Answer 39

Low Moderate Complex

Question 40

Climate

Answer 40

Cool Cool to moderate Moderate Moderate to warm Warm

Question 41

Age range

Answer 41

1-3 yrs 3-5 yrs 5-10 yrs 10 yrs +