7/25/2019 Wine Tasting Scorecard
1/2
Wine Tasting Scorecard
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Wine Tasting Scorecard
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7/25/2019 Wine Tasting Scorecard
2/2
Aromatic Descriptors
cacia blossom, hawthorn, jasmine, honeysuckle, linden, wisteria,
iris, orange
lossom, rose, violet, narcissus, dried roses, violets.
trus fruits: lemon, bergamot, citron, grapefruit, orange,
mandarin
ale-fleshed fruits: apple, pear, peach, apricot
opical fruits: banana, pineapple, melon, kiwi, lychee, passion
fruit
ed fruits: sour cherry, red cherry, raspberry, strawberry,
redcurrant
lack fruits: blackberry, blueberry, blackcurrant, black cherry,
ripe plum
ooked fruit: jam or marmalade made from various fruits, fruit in
syrup, quinceried fruits: raisins, dates, dried figs, prunes
uts: almonds, hazelnuts, walnuts, pistachio nuts, chestnuts
esh vegetal: freshly-mown grass, tomato leaves, bell peppers,
nettles
ry vegetal: hay, straw, tobacco, tea
egetables and legumes: asparagus, peas
romatic herbs: thyme, rosemary, sage, bay, mint, eucalyptus,
aniseed
oodland and undergrowth: ferns, humus, damp earth, moss,
leaves,
mushrooms, truffles.
oble resins, pine, cedarwood, incense, juniper wood, sandalwood,
turpentine,
amphor
pices: cinnamon, cloves, licorice, nutmeg, ginger, pepper,
coriander
anilla, yeast, butter, fresh bread, brioche
ocoa, chocolate, coffee, roasted almonds, crusty bread, caramel,
tar and the
ensation of smokiness.
nt, chalk, petroleum, graphite, iron
odine, seaweed, tangy, saline
ur, gamey aromas, ambergris, civet and musk
esh butter, cheese, milk
ail varnish, boiled sweets, soap, wax
Aromatic Descriptors
Floral aromas
acacia blossom, hawthorn, jasmine, honeysuckle, linden,
wisteria, iris, orang
blossom, rose, violet, narcissus, dried roses, violets.
Fruity aromas
citrus fruits: lemon, bergamot, citron, grapefruit, orange,
mandarin
pale-fleshed fruits: apple, pear, peach, apricot
tropical fruits: banana, pineapple, melon, kiwi, lychee, passion
fruit
red fruits: sour cherry, red cherry, raspberry, strawberry,
redcurrant
black fruits: blackberry, blueberry, blackcurrant, black cherry,
ripe plum
cooked fruit: jam or marmalade made from various fruits, fruit
in syrup, quindried fruits: raisins, dates, dried figs, prunes
nuts: almonds, hazelnuts, walnuts, pistachio nuts, chestnuts
Vegetal aromas
fresh vegetal: freshly-mown grass, tomato leaves, bell peppers,
nettles
dry vegetal: hay, straw, tobacco, tea
vegetables and legumes: asparagus, peas
aromatic herbs: thyme, rosemary, sage, bay, mint, eucalyptus,
aniseed
woodland and undergrowth: ferns, humus, damp earth, moss,
leaves,
mushrooms, truffles.
Balm like aromas
noble resins, pine, cedarwood, incense, juniper wood,
sandalwood, turpen
camphor
Spicy aromas
spices: cinnamon, cloves, licorice, nutmeg, ginger, pepper,
coriander
Pastry l ike aromas
vanilla, yeast, butter, fresh bread, brioche
Empyreumatic aromas
cocoa, chocolate, coffee, roasted almonds, crusty bread,
caramel, tar and t
sensation of smokiness.
Mineral aromas
flint, chalk, petroleum, graphite, iron
Marine aromas
iodine, seaweed, tangy, saline
Animal aromas
fur, gamey aromas, ambergris, civet and musk
Lactic aromas
fresh butter, cheese, milk
Ethereal aromas
Nail varnish, boiled sweets, soap, wax
