Taste and aroma wheels

My simplified chart:

I simplified the data for evaluation into two parts Aroma and Taste - each have 4 levels: low, medium, high, and full

Aromas contain: fruity, flowery, spicy, inorganic, and oxidation
Taste is structured according to: oxidation, acidity, sweetness, alcohol, and style

  • You can classify fruity smell of berry, citrus, tropical, or dried figs in your sample.
  • There can be flowery aromas like rose, violet, saffron, linden, or meadow flowers in your wine.
  • The non-traditional spicy aromas are for example: anise, clove, cinnamon, or chocolate.
  • You can detect inorganic smells from the use of minerals, chemicals, or oils in your wine. 

  • Oxidation is one of the major wine faults, you will recognize it by the smell and taste after vinegar or grated apples.

  • Sweetness is defined by the level of dryness and sweetness (dry, semi-dry, semi-sweet, sweet)
  • Acidity usually makes wine flat, fresh, tart, or sour. Low levels are usually connected with dryness, high levels with bitterness.

  • Alcohol in wine can be either light, moderate, full-bodied, or almost burning.

  • I defined different styles accordingly: depending on the level of fining, bitterness reducing and colour clarity. (rustic or refined)

Other sources:

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