Posted by Tom Gable
This score sheet is based on the 20-point scale devised at the school of oenology at UC Davis, with adaptations for use by non-technical drinkers. It ties into approaches to wine tasting and evaluation covered on my wine blog: San Diego Wine Guru.
The concept is to evaluate wines based on how they look, smell and taste. This is best done in blind tastings, where the source of the wines and varietals are unknown. In this approach, tasters aren’t unduly influenced by labels and famous names.
Also, a major philosophical point: it doesn’t matter what other people think about a wine. Wine rankings by the so-called experts can be a general guideline. We may all have the same basic equipment (eyes, nose, palate) but enjoy different sensitivities and preferences — like tastes in art, music, cuisine, brands of diet cola, whatever. Bottom line: if you like it, it’s good.