Sensory
analysis: (The oenological terms quoted by way of example refer to the
tasting of a yellow wine).Sight:
Colour, effects, hints, intensity: superb, strong old gold/amber colour...
Brightness: lively, luminous, shimmering, twinkling...
Limpidity: luminous, clear, fine, like crystal...
Transparency
Capillary effect: tears, legs, arches...
Smell:
Impression: good or bad?
Intensity: rich, fine, delicate...
Dominant aromas: walnut, spices (cinnamon, vanilla etc.), honey...
Other aromas: beeswax, woody, the smell of roasting, caramel...
Fruit quality: dried and crystallised fruits (apricots, currants, figs...)
Conclusion: aromatic qualities.
Taste:
Front of the mouth (impression): woody...
Mellowness: ample, full, smooth...
Intensity: long-lived, strong...
Development in mid-mouth: spices, nutty aromas...
Acidity: dynamic, tangy...
Aromas in the mouth: warm, generous...
Intensity of quality of aromas: spices, gingerbread...
Finish: long-lived, quality...
Prudence and modesty almost always apply...
Taste and enjoy! May the taster’s experience guide him towards maximum enjoyment.
