Wine Tasting

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Vinifera follows a 21 unit system where the criteria are based on David's Bird systematic approach.

APPEARANCE

Clarity: bright - clear - dull - hazy - cloudy

Colour: white: green - lemon - straw - gold - amber 

rose: pink - salmon - orange - onion skin

red: purple - ruby - garnet - mahogany - tawny 

Intensity: white: water - white - pale - medium - deep

rose: pale - medium - deep

red: pale - medium - deep - opaque 

Other: legs, bubbles, rim vs core, deposits

NOSE

Condition: clean - unclean 

Intensity: weak - medium - pronounced 

Development: raw - grape aromas - mature bouquet - tired - oxidised 

Ripeness: green - ripe - over ripe - noble rot 

Fruit: fuity, floral, vegetal, spicy, woods, smoky

Character: estery, animal, fermentation aromas, faulty

PALATE

Sweetness: dry - off dry - medium dry - medium sweet - sweet - luscious 

Acidity: flabby - balanced - crisp - acidic 

Tannin: astringent - hard - balanced - soft 

Body: thin - light - medium - full - heavy 

Fruit: weak - medium - pronounced 

INTENSITY

Fruit: fuity, floral, vegetal, spicy, woods, smoky

Character: estery, animal, fermentation aromas, faulty  

Alcohol: light - medium - long 

Length: short - medium - long

CONCLUSIONS

Quality: faulty - poor - ordinary - good - outstanding 

Maturity: immature - youthful - mature - declining - over mature 

Age/vintage: specified/unspecified wines 

Provence: specified/unspecified wines, grape variety, region 

Value For Money: cheap, fair, expensive