Food and Wine Pairing : A Sensory Experience

42 Chapter 2 Taste Basics and the Basics of Wine Evaluation

Participant___________________________ Wine Temperature _____________________

Wine Category__________________ Number ____ Ambient Temperature _____________________

Wine Denomination _________________________ Date____________ Hour______________________

___________________________________ Vintage_______ Location_____________________________

Clarity: Cloudy--------About Clear--------Clear--------Crystal Clear---------Brilliant

Color: White: Colorless---Green-tinge---Straw-Yell----Yell-Gold----Deep Gold----Amber/Brn

Red: Purple------Ruby Red----Deep Red---Red/Brn----Mahogany-----Brown

Consistency: Fluid----Some Consistency---Enough Consistency---Strong Consistency---Viscous

Effervescence: Bubble size: Rough/Large-------Fine Enough-------Fine

# of Bubbles: Insufficient-----------Enough----------Numerous

Persistence: Short-lived-----Persistent Enough-----Long Persistency

Observations____

Intensity: Devoid--------Little--------Enough--------Intense--------High Intensity

Persistence: Devoid--------Little--------Enough------Persistency-----High Persistency

Quality: Common------Fair---------Pleasant--------Fine-----------Excellent

Aroma Description__________________________________________________________

Observations_____

Sweetness: Bone Dry-------Dry-------Medium Dry-------Sweet-------Very Sweet

Acidity: Cloying-------Flabby (Flat)-----Crisp---------Tart (Green)------Acidic

Alcohol: Light-------Little Warmth------Enough-------Warm-------High Alcohol

Tannin: Lacking--------Some-----------Enough--------Strong-------Astringent

Softness: Rigid----------Little----------Enough----------Soft----------Past Soft

Salty/Mineral: Devoid--------Some----------Enough---------Strong--------Very Salty

General Structure: Lean---------Weak---------Sufficient--------Sturdy---------Heavy

Balance: Little------------Enough------------Equilibrium

Intensity: Devoid------Little-----Enough------Intense------Very Intense

Persistence: Short------Little------Enough-----Persistent-----Highly Persistent

Quality: Common-----Fair-------Pleasant-------Fine---------Excellent

Harmony: Little----------Enough-----------Complete

Evolutionary State: Immature----Young----Ready----Mature----Old

Approach to Typology_____________________________________________

Observations:

Visual

Olfactory

Taste

Final

Considerations

Flavor

Figure 2.3

Optional Wine Sensory Analysis Sheet