'Quality': an objective standard of excellence, with an absence of technical faults.
Judgment of 'quality' is a composite response to the sensory properties (of a wine), based on our expectations which have been developed from our previous experiences (with a wide range of wines) and our personal preferences. This judgment is an individual response, since no two people integrate the individual attributes in quite the same way, and is limited by the state/ability of our senses on the occasion.
Wine assessment, a search for 'quality', is an
attempt to negotiate the territory between objective standards and
Wines/temperature: white/rosé wines served at 12-14°C, red wines at 16-18°C,
Glasses: ISO tasting glasses, one glass for each wine; to avoid carry-over flavours.
Class 1 - Sparkling wines
Class 2 - Dry white wines (0-9 g/l residual sugar)
Class 3 - Medium-dry white wines (9-18 g/l residual sugar)
Class 4 - Medium/sweet white wines (over 18 g/l residual sugar)
Class 5 - Rosé wines
Class 6 - Red wines
Sequence of tasting: in class order.
Medal ratings: Bronze = 14.0-15.9, Silver = 16.0-17.9, Gold = 18.0-20
Tasting scheme: wines to be assessed as follows, no half points to be awarded else it would effectively be a 40-point scheme. There are slightly different schemes for:-