Tasting Notes

Wine-tasting notes should be the most useful tips to see before you buy a bottle of wine. In the past 10 years, wine-tasting notes have shifted more to consumer ratings that tend to be less biased. However, there is no standard for writing wine-tasting notes. This guide will help you write more useful and accurate wine- tasting notes.

First things first, to write great notes, it’s essential to make sure that your taste buds are receiving all the nuances of a wine. For some tips, check out Geek Technique on How to Taste Red Wine. You also might like to take a look at The Basic Wine Guide.

How to Write Excellent Wine -asting Notes

Identifying wine flavours and how to list them

Wine aromas fall under three general categories:

PRIMARY AROMAS: Aromas from the type of grape and the terroir. Primary aromas focus on fruit, herbal, and floral aromas.
SECONDARY AROMAS: These are from the winemaking process. Secondary aromas include (but are not limited to) notes such as freshly baked bread and lager (from yeast) as well as sour cream and yogurt (from malolactic fermentation).
TERTIARY AROMAS: These are aromas from aging in oak or the bottle. Tertiary aromas include clove, vanilla, baking spices, roasted nuts, dill, coconut, and smoke, as well as a general shift in the fruit character from fresh to dried. Learn about oak aging.

Knowing where different wine aromas or bouquets come from will help you become better at writing your wine notes.

TIP: When you write down flavours, try to list the most obvious ones first, helping create a hierarchy of importance.

What you mention first is important. For instance, “Blackberry and Pepper” sounds more fruit-forward than “Pepper and Blackberry.”

Also, try to include an adjective with your notes. Is it fresh pepper or dried pepper? Is it raspberry jam or tart, underripe raspberry? This specificity will help you to hone in on details about wine.

Also, don’t be scared of writing something that might sound a little silly. These notes are just for you, after all!

How to describe tannin, acidity, and body

BODY: When you focus on the taste, you’ll be thinking about how the wine feels in your mouth. The body is perhaps the most obvious note, and it’s essential to mention because it helps build the profile in your mind of the Wine you’re tasting. Skim? 2%? or whole milk? The body in wine will roughly correspond with those textures. What’s the overall texture? Write it down.
TANNIN: Tannin can seem tricky, but it’s easier if you focus on texture. Does the tannin have a lot of grip on it? (does it make your lips stick to your teeth?). Does the tannin fill your mouth with delicate tiny prickles? You can find some examples of wine descriptions used for tannin. Tannins will always have intensity, but they can also manifest as bruising and course, or fine and velvety.
ACIDITY: Acidity is how tart or puckering a wine is. For instance, a wine with high acidity (low on the pH scale) will have acidity similar to a lemon or lime. In contrast, lower-acidity wines are closer to the light acidity of a watermelon.

It’s all about the finish

Have you ever noticed that when you first taste a wine, you can’t tell if you like it right away? It takes a second for you to get the full impression of the wine; you’re waiting for the finish — that moment after the flavour dissipates. The finish is often the defining moment of wine; it can be the difference between the humdrum and spectacular. Here is a basic list of different types of finishes on a wine. You might keep these in mind as general profiles the next time you’re wine tasting. They are instrumental in identifying what you like in a wine.

The Soft Finish – This is the classic ‘ah’ moment for most wine drinkers. While the wine may be completely dry, the finish has a note of softness and elegance to it; on reds, the tannins are gentle rather than forceful, but still present. On a white wine, it’ll often be about a broad, creamy texture.
Tart and Tingly Finish – This wine will taste more tart or bitter on the finish. It may have some green notes to it, but on a good quality wine, the acidity will tingle and persist, giving the wine a delicate, mouthwatering long finish. The refreshing nature of the tartness or bitterness drives you to another sip. This style is not as popular with about 50% of drinkers, but it has a small-but-serious following of supporters who love tart and savoury flavours.
‘Juicy’ and ‘Fresh’ Finish – The wine words ‘juicy’ and ‘fresh’ often indicate a wine that has a lot of just-ripe fruit flavours on the finish, usually found on young wines from moderate climates. These juicy notes are commonly associated with ‘freshly’ made wine, which might be how the term came about.

But wait, where’s the voice?

Will this system make wine-tasting notes devoid of voice and art? There might be a way to add your style to the mix. Here are two examples, one is a bad note, and the other one is pretty close to useful.

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