Assessing the Quality of Wine: BLIC저자: Beth Dailey
1. Balance/Integration
1.1. The Most reliable indicator of quality
1.2. How does the fruit character &/or residual sugar BALANCE with the acidity or tannic astringency or alcohol?
1.3. Does a particular feature stand out on the palate?
1.4. Sparkling wine - consider the balance of autolytic characteristics with fruit concentration.
1.5. Examples: The delicate fruit is not overpowered by the alcohol which tends to be medium. The off dry character is balanced by the elevated acidity.
2. Length & Nature of Finish
2.1. Expand on your earlier assessment and consider balance.
2.2. What if any flavors persist in the mouth?
2.3. Is the impression harmonious or does one element dominate?
2.4. Intensity is closely linked to finish
3. Intensity/Identifiable Characteristics
3.1. Concentration.
3.2. Are the aromas and flavors well defined and identifiable?
3.3. NOTE: Weak dilute flavors is seldom good quality. Being able to pick out precise aromas and flavor descriptors = high quality.
4. Complexity & Potential to Gain Complexity
4.1. Can result from fruit character alone or from a combination of primary, secondary or tertiary aromas and flavors.
4.2. NOTE: Not all quality of wines are complex - purity of fruit can make a wine great.
4.3. EXAMPLE: A wine could lack complexity at the moment (give an example from the glass) but has the concentration and acidity to age & gain complexity over time.
5. Texture
5.1. Describe how the wine feels in the mouth.
5.2. note: Whether the texture is + or - will depend on the balance overall.
5.3. EXAMPLE: rough and very astringent tannins in high levels = poor qualtiy
5.4. EXAMPLE: soft, fine grained tannins in high levels = high quality
5.5. EXAMPLE: A waxy texture could add complexity provided there is enough acidity,
5.6. Sparkling Wine: A soft long lasting mousse - high quality. Less integrated harsh bubbles that fade quickly - low quality. Always comment on the mousse,
6.1. ACCEPTABLE OR POOR - The wine is lacking in key considerations of quality = acceptable. Depending on severity = poor.
6.2. GOOD - the wine has balanced sugar, acid, alcohol and tannin. It is free of faults and likely shows some complexity, concentration or identifiable characteristics. There should be a balance of good and negative comments.
6.3. VERY GOOD - In a very good wine you will feel that there is something lacking. The wines are balanced and have some extra levels of complexity, intensity or length.
6.4. OUTSTANDING - the wine does not need to be perfect in every way, but if you are left without important negatives, then the wine is outstanding.
