Wine Evaluation Chart A

Name: _________________________________ Date: _________________________________ W

Place: _________________________________ Theme: _______________________________
S
See Reverse Side for Scoring Guidelines

Appearance Aroma / Taste / Aftertaste Overall Total

Wine Price Bouquet Texture Impression Score
3 Max 6 Max 6 Max 3 Max 2 Max 20 Max

8
APPEARANCE The American Wine Society is a national non-profit consumer organization
3 - Excellent - Brilliant with outstanding characteristic color. which is dedicated to educating its members and the general public about
2 - Good - Clear with characteristic color. wine appreciation, production and use. The society is an independent
1 - Poor - Slight haze and/or slight off color. organization with no commercial affiliation.
0 - Objectionable - Cloudy and/or off color. The society has chapters throughout the United States and Canada.
AROMA AND BOUQUET Membership is open to anyone interested in wine - amateur, enthusiast or
6 - Extraordinary - Unmistakable characteristic aroma of grape-variety or wine- professional.
type. Outstanding and complex bouquet. Exceptional balance For further information contact: AMERICAN WINE SOCIETY
of aroma and bouquet. P. O. Box 3330
5 - Excellent - Characteristic aroma. Complex bouquet. Well balanced. Durham, NC 27703
4 - Good - Characteristic aroma. Distinguishable bouquet. PHONE / FAX 919-403-0022
3 - Acceptable - Slight aroma and bouquet. Pleasant. dautlick@americanwinesociety.com
2 - Deficient - No perceptible aroma or bouquet or with slight off odors.
1 - Poor - Off odors. WINE AROMA WHEEL
0 - Objectionable - Objectionable or offensive odors.

ssis)
TASTE AND TEXTURE

Licorice, Anise

t ( Ca
Black Pe

Grapefruit
6 - Extraordinary - Unmistakable characteristic flavor of grape-variety or wine-

erry

rran
rry

k Cu y
Lemon

rr
Ger
Or

Blackb
Clove

Raspbe
wbe
type. Extraordinary balance. Smooth, full-bodied and

an

pper
ani
ge

Vio

Stra

Ap rry
Blac

P e a co t
um

s
B
overwhelming.

Ro

e
let
los

i
Ch

h
r
Li

se

c
pl e
so

Ba elon ple
na

m
5 - Excellent - All of the above but a little less. Excellent but not

Ap

p
loo
M ors

M nea
La m

ou ey
Ja

l
H

na
Pi
cti

se
rry

t
overwhelming.

Spicy

Citrus

na
i
c

Berry

Fru
y
Bu S A be
tyr we cid rt aw in

Flo

t
ui
4 - Good - Characteristic grape-variety or wine-type flavor. Good Sa ic a

ee)
ue A c t y S is

Fr
Ra une

ra
rkr id

l)
(Tr
r

ca
l
au

SPICY
balance. Smooth. May have minor imperfections. t P Fi g

Ot
t

pi
Flo Lees ui Fru
it
late

ro
r

FL
he
ry
eas y F ial thrani

(T
Ace La d) ific
3 - Acceptable - Undistinguished wine but pleasant. May have minor off flavors.

r
Art hyl An

OR
tald t cti r ie

TY
ehy c D t
de Ye ( Me

UI
AL
M
May be slightly out of balance, and/or somewhat thin or rough. ast IC

FR
Men Ox y my n
thol i di z RO er Stem Cut Gree
2 - Deficient - Undistinguished wine with more pronounced faults than above. Alco ed
OX
BI Oth G ra s
s,
ho l Co o OL ep pe r
l IDI OG Bell P
1 - Poor - Disagreeable flavors, poorly balanced, and/or unpleasant Fusel Alcoh
ol Hot PU Z
NGE D E IC Fresh Eucalyptus
Sorbate NT AL Mint
texture. Soapy Other
VEGETATIVE Canned / Green Beans
0 - Objectionable - Objectionable or offensive flavors and/or texture. Fishy
Cooked
Asparagus
Sulfur Dioxide Green Olive
Ethanol Pungent L
AFTERTASTE c A cid CHE
MICA CA
Black Olive
Artichoke
Ace ti
pe ry RA NU Dried
3 - Excellent - Lingering outstanding aftertaste. Ethyl A
cetat e Pa
M
TTY Hay
/
ar d EL Tea Straw
2 - Good - Pleasant aftertaste. a rdbo ad Nut
ty
t C
We Filter P og
IZ T oba
cco
r ED
lfu

THY
Wa
1 - Poor - Little or no distinguishable aftertaste. tD

WOOD
We ide Su Ha lnut
o o l , D i o x t ch z
Alm elnut
t W fur

EAR
0 - Objectionable - Unpleasant aftertaste. We Sul urnt M bage
a

Ca
ond
Ho

ra
b
B Ca kunk

Y
ne

m
m
S rlic y
OVERALL IMPRESSION TOTAL SCORES

eli
Bu

Ph
leu
G a t an tte

Res

ze
y

eno
D rsc

Earthy
Mold

Burned
p

tro

d
ca bb i de ia
2 - Excellent 18 - 20 Extraordinary er ce ot c

inou
y
h

Pe

lic
R u S ul f
ty

So
M er
l(

yS
ros el
Bu
1 - Good 15 - 17 Excellent

Ch
en

s
es
g

e
tte

au
oc
ro

M
en
Di
r)

ce
yd

o la
o la
0 - Poor 12 - 14 Good stic

Ph nilla
H

te
sse
Va
Ke

r
Pla

Ta

eno
(Copyright American Soc. for

rk

Ce da

s
)

Oak
ildew
9 - 11 Commercially Acceptable
y Co

om

Smoky
Burnt Toast/Charred

lic
Coffee
Enology and Viticulture, A.C.Noble,

Dusty

6 - 8 Deficient
0 - 5 Poor and Objectionable
r
Mushro
Am J. Enol. Vitic.38:143,1987) Colored Mold
ty (M
laminated plastic copies of the aroma wheel
may be obtained from A.C.Noble, Dept. Vit.&
M us
Enol., University of California, Davis, CA 95616 -
Fax 916/752/0382 - Phone 916/752/0387.
All profits support wine sensory research.
 ssis)
Licorice, Anise

wine sensory research.

University of California, Davis, CA 95616 - Fax 916/752/0382 - Phone 916/752/0387. All profits support
Colored laminated plastic copies of the aroma wheel may be obtained from A.C.Noble, Dept. Vit.& Enol.,
(Copyright American Soc. for Enology and Viticulture, A.C.Noble, Am J. Enol. Vitic.38:143,1987)
t (Ca
Black P

Grapefruit

Raspbe ry

rran
ry

k Cu y
Lemon

er
G er

r
Or

r
Cl o v e

r
Blackb
e p pe r

w be
an

ani
ge

Vio

y
Stra

P e a ot
Blac
um

err
s
Bl

Ro

c
le t

pri
Ch
os

Ap ch
Li

se

ple
so

Ba elon pple
A
na

m
l oo
M ors

M ea
La m

ou ey

n
Ja

l
H

na
Pi
c ti

se
y

it
Spicy

Citrus
er r

na
c

Berry

Fru
y
Bu Sw A c b
t yr i raw in

Flo
a d

t
e t

ui
Sa ic

ee)
ue A c ty S is

Fr
Ra u ne

ra
rkr id

l)
(Tr
r

ca
l
au

SPICY
t P Fig
Ot
Flo ees t

pi
L i ui t te
u

ro
r l Fr ranila

FL
he
ry
eas y )F a

(T
Ace La f ici t h
r ied i n

OR
ta ld t cti t
A r hyl A

TY
ehy c r
de Ye (D Me
t

UI
AL
M
ast IC

FR
Me n O y RO my en
thol xid er Stem Cut Gre
Alco
ize
d
OX
BI Oth G ra s s,
hol Co o OL p pe r
l IDI OG Bell Pe
Fusel Alco Z Fresh
hol Hot PU
NGE ED IC Eucalyptus
Sorbate NT AL Mint
Soapy Other Green Beans
Fishy VEGETATIVE Canned /
Asparagus
Sulfur Dioxide Cooked Green Olive
Ethanol Pungent L
MICA
Black Olive
c id HE CA
Acetic ate
A
ry C NU Dried Artichoke
th y l A c et Pape RA TTY Hay
E
ar d
M /
T e a St r a w
r d bo d EL Nut
tC a a IZ ty Toba
We Filter P g cco
o ur ED
THY

Wa
D
et ide ulf
WOOD

S H a ut ln
, W x
oo l D i o c h z
A l m el n u t
t W ulfur t Mat ge
EAR

e
Ca
W S urn a ond
bb Ho
ra
B C a kunk
Y

ne
m
um

S r lic y
eli
Bu
Ph

Ga tan tte
Res

ze
ole

eno

D r sc
Earthy

Burned

p
Mold

d
ca ia
bb i de

otc
tr

er ce
inou
y

lic
Pe

h
Ru u l f

ty
So
er

M l(
S

yS
sel

Bu
Ch
en

s
g

tte
au
e

oc
ro

M
en
Di

r)
ce
yd

o
ola
r os
s t ic

la t
P h n i lla
H

sse
Va

e
Ke

r
Pl a

Ta

e no
rk

Ceda

s
)

O ak
ildew
y Co

om

Smoky

lic
Burnt Toast/Charred
Coffee
Dusty

r
M u sh r o
M old
ty (M
M us