Eric, isn't it to complicated to score so many things?
Not really. I think working through it like that makes it easier to come up with a final score. The difficulty is when you realize you thought the 32 point beer was better than the 33, and you have to adjust. Using a pencil and that overall impression score helps resolve things.
Really, the above is pretty much the same for evaluating wine isn't it? Look at it; evaluate the appearance; swirl it around (write down a score). Then take in the aroma (write down a score). Then take a sip; swish it around in your mouth; evaluate the flavors (write down a score). Then evaluate mouthfeel (write down a score). (For beer, swallow; maybe this affects your perception of mouthfeel, and maybe the carbonation in your throat gives some retronasal aroma perception you hadn't realized before, in which case you might rethink the aroma score). Then you think about how all these play together for an overall impression (write down a score).
Eric,
Time ago, I was doing it like that, but the problem to me came when wines "not good" had a better total than others much better. To complicated (it wasn't fare). Then I did start to score an overall evaluation of the wine, like that couldn't happen againg. But as I didn't try all the wines in the same conditions (before or after have eaten, light, room smell, ect) and some weeks I was trying to many, it wasn't fare to (to me). Thenfore, actually, now I don't score them any more. I just take the notes and how did I like them, an easy way. Not profesional at all, but enought to see some years later if I did like it.
I'm really hoping that this past weekend's huge Port Gala will inspire a few more people to contribute in this thread!
I don't want to write the guide myself - that would be a beginner guiding beginners - but was really hoping to just aggregate the collective wisdom of the forum in a way that would be helpful to people who want to start writing tasting notes.
I was glad to hear this weekend that someone used a points breakdown for different components when tasting wines. For now, however, I'm not even going to assign scores by any method. But I will write some notes.
I am not an expert - just a dane that loves port. In the beginning I used a 5 star scale. Almost every port got 4 or 5 stars. Then I went on to 6 stars with the possibility to add - or +. Still I missed something. I thought it was difficult to make this overall rating and every time I wanted to get a quick view I was forced to read a lot of tasting notes which of course can bring a lot of memories, but ...
I looked around for inspiration and looked into 100 point system. On Parkers site I found the way to use it. And please forget what you may think about Parker I only tell about the 100 point system. For me it is of great vallue to concentrate of colour, brightness and appearance and give points for this (max. 5 points) Then concentrate on the nose finding the different scents of berries, fruit, wood, nuts, minerals, spices etc. (max. 15 p) As the third concentrate on the taste trying to find the differet flavours (can vary from the nose) the feeling in the mouth, the tanins, acid etc. (Max 20 p) And at last evaluate the aftertaste, overall impression and potential (Max. 10 p).
If you add the above it will only be max 50 points. Thats because every wine gets 50 points in advance just for being a wine. Oh, yes you could use a 50 point scale but....... :blah:
It is rather difficult in the beginning but after a while you get the feeling of how to use it.
Tasting notes are very personal things and everyone has a different way of writing one up. I find it just as useful to read a tasting note as simple as "I opened a bottle of Graham 6 Grapes today and really enjoyed it." as I would one which follows the rules of colour, smell, taste, aftertaste, overall impression, score.
And on the topic of score - I don't think a score has to be included if you're not sure of giving one. If you do decide to give a score, just use the scale that you feel most comfortable with.
