30 Chapter 2 Taste Basics and the Basics of Wine Evaluation
Table 2.2 Classic Varietals
White Wine Grapes Red Wine Grapes
Chardonnay
Chenin Blanc
Riesling
Sauvignon Blanc
Se ́millonCabernet Sauvignon
Merlot
Pinot Noir
Syrah (Shiraz)Optional Wine Sensory Analysis Sheet) and one is a simpler evaluation sheet that allows
you to assess a flight of three glasses of wine on one evaluation sheet (Figure 2.2, Wine
Evaluation Sheet). In reviewing these two analysis sheets, you will find many similarities and
some differences. The first similarity is that wine evaluation is a serious process. Much time
and effort has been expended to create valid and reliable instruments to assess wine quality.
Second, both include visual, olfactory, and taste evaluations, as well as an overall evaluation
of harmony or balance.
There are also some distinct differences. The Figure 2.3 evaluation sheet is much more
thorough and includes temperature considerations of both the wine and the room in which
the tasting takes place. Based on our discussion earlier on the importance of proper orga-
nization of a tasting session, this would appear to be important information when assessing
the outcomes of the tasting. The Figure 2.2 evaluation sheet is much more condensed and
streamlined. The streamlined version allows for better evaluation across a group of wines,
whereas the longer version increases the need for space in the tasting room to accomplish
the same task.
The point is that a variety of tools exist for evaluating wine quality. All use similar
language and analyze core areas of the wine. The choice of whether to use a more thorough
version or a streamlined one depends on the purpose of the tasting and the experience of
the evaluators. Feel free to use these and other tools at your next wine tasting or when
enjoying a glass of wine. Which one seems to work best? Why?Descriptions To review and reinforce the basics of wine evaluation, an end-of-chapter
exercise (Exercise 2.2) focuses on distinct and identifiable differences of wine components,
texture, and flavors. Table 2.2 provides a list of what are considered the classic wine grapes.
These wines all come from vinifera varieties of grapes and make up the majority of quality
wine sold across the globe.^15 While there are more than 5,000 grape varieties to choose
from, there are about 150 that are commercially grown in significant amounts. There are a
number of quality grape varietals, such as Zinfandel, Nebbiolo, Sangiovese, Petite Syrah,
Vidal, Malbec, Pinot Grigio, Viognier, and so on, that may be personal favorites, but the
nine listed below have stood the test of time as classics in vinifera wine production.
Exercise 2.2 features six varietals—three white and three red—that have been described
as the ‘‘big six’’ wine grapes and make up the majority of varietal wines sold in North
America.^16 These varietals include Riesling, Sauvignon Blanc, Chardonnay, Pinot Noir, Mer-
lot, and Cabernet Sauvignon. While in North America, quality wines are named after the
varietal (if containing at least 75 percent of that grape type in the United States), they can
also be given a regional name or a brand name. Naming wines after the region is a typical
practice of France, Italy, and Spain. Names such as Bordeaux, Champagne, and Chablis
indicate wine-producing regions in France, and the AOC (appellation d’origine controˆle ́e) des-
ignates growing practices as well as grape varietals that are allowed to be used in the final
product. Italian wines may be named after the region or in combination with the varietal