About the Test
"We adapted Robert Parker's scale in order to put the personal stamp of each member in the evaluation he makes of each wine."
Our evaluation system delimits the score on a scale that goes from 40 to 100 points. All labels start the evaluation process equally with 40 points. The following 60 points are divided as follows: 1. Visual Aspect is worth a maximum of 5 points and it is basically the color and texture of the wine; for Aroma or 2.Nose, 15 points; in the 3.Mouth proof 20 points, 4.Evolution Potential 10 points and, valuing the opinion of all our friends, the 5.Personal Note is also worth a maximum of 10 points.
"All wines will be evaluated and data processed in order to find the average results of all your participations."
After all this evaluation process, the values are added up and the wines are separated into categories: Highly Recommended Wines (96 to 100), Very Good (90 to 95), Good Buy (80 to 89), Medium (70 to 79 ), Below Average (60 to 69) and Unacceptable (40 to 59).
The Visual Aspect is an important point because the decision to taste a wine or not can depend on it. A cloudy wine with suspended sediment and a dull color can indicate defects. This first analysis can be fundamental. There are four aspects that must be considered in the visual examination: clarity, color, viscosity and effervescence, in the case of green and sparkling wines.
Clarity - It is considered a clear wine when it does not present particles in suspension. Raise the glass to eye level and observe closely.
Care must be taken not to confuse cloudy wine with deposited wine. It is important to place the bottle upright, in a cool place, two hours before the test.
Color - The intensity of the color is due to the presence of coloring matter found in the skin of the fruit. Each grape variety has its own color pattern. In general, orange reflections in white wines and brownish in reds should be understood as signs of oxidation.
Effervescence - Probably one of the most important attributes in the evaluation of sparkling wine. The number of pellets, their caliber and persistence are factors to take into account. The more numerous, smaller and more persistent the bubbles, the better the sparkling wine. Some white, non-sparkling wines, such as vinho verde, may show a certain effervescence.
Viscosity - To observe the viscosity of a wine and the possible formation of tears, we must print circular movements to the glass, in order to create friction between the wine and its walls. The more viscous these tears are, the greater the alcohol content and body of the wine.
There are 3 categories to classify wine aromas: primary, secondary and tertiary.
Primary - Aromas originating from the variety and provide a special character to the wine. They depend on the region, on the ripening stage of the grape, among other factors.
Secondary - Result from fermentation and the action of yeasts on the must. Yeast compounds and fermentation conditions, for example temperature, influence these aromas.
Tertiary - These are the aromas that result from the aging process and methods. They can result from the wine aging in wood and in the bottle or just in the bottle. The aging process gives rise to complex aromas, known as the "bouquet" of the wine.
Mouth Tasting - In the first sip, a little wine in the mouth will have an initial impact, a palate and an aftertaste. If you want to taste several wines, spit out the samples (this reduces the negative effect that alcohol has on your tasting ability). To neutralize your palate you can simply drink some water. In the tasting there is a "mouthfeel" characterized by six parameters: Sugars, Acidity, Tannins, Alcohol, Body and Astringency.
Sugars - Wine can be classified as dry, semi-dry or sweet. Normally, beginning oenophiles relate dry wines with sweets, as they confuse the fruity flavor with the sweet flavor. A wine is fruity when it has distinct fruit aromas and flavors. Sugar and alcohol, if any, will soften the wine.
Acidity - Extremely important in the tasting, it gives freshness, elegance and balance to the wine. Grapes, like other fruits in general, contain acids, which generate a sensation of freshness especially in whites and rosés, but also in reds, forming a remarkable partnership with tannins.
Tannins - These are the elements found in the skin and seeds of grapes. They are extracted during the alcoholic fermentation in the must. White wines lack tannins because the skin of the grapes is not used in fermentation. In reds, the substance is present, as the film is needed in the must to obtain the color of the drink.
Alcohol - The alcohol in wines is formed during fermentation, when the grape sugar is transformed into the substance. Therefore, the more ripe the grapes and the more intense the sugar content of the pulp, the higher the alcohol content of the wine. The main factors for a greater ripening of the grapes are the climate and the vinification techniques.
Body - The wine can be light or full-bodied regardless of whether it is white or red. The higher the concentration of alcohol, tannins and acidity, the fuller it will be.
Astringency - Taste sensation caused by the tannins contained in red wines. These components that are responsible for the body or structure react with the proteins of the mouth that momentarily lose the lubricating power of saliva causing the sensation known as "dry mouth".
Evolution Potential - Red wines are marked by organoleptic changes that are partially defined by their original structure or modified by external agents, such as oxidative phenomena, temperature variations or merely the passage of time. This helps a lot to keep the interest of the oenophile awake, more attentive to the uncertainties related to the lively and, therefore, variable and unpredictable character of wines throughout their shelf life.
Personal Note - In Parker's original scale, individual appreciation does not exist. In this "Tasting Note" an overview of the set we are enjoying may result in a gradual adjustment of everyone's tastes and preferences. We score a maximum of 10 points for our global view of the wine tasted.