Below is tasting guide I compiled from other folks' guides.

Particularly, I would like comments on the relative weights (1:3:4:2)
allocated to the four components (sight, smell, taste, overall) on the
10-point scale.

I have tried these weights only on a few wines so far. A score of 6
seems to indicated a pleasant product.

Do these weights make sense or is there a better proportion? I look
forward to your feedback.

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Tasting Guide

SIGHT (Appearance) (0-1 points)
Consider clarity, brilliance and appropriateness of color. Downgrade
for haze or opacity. If sparkling, consider persistence of the
bubbles and pinpoint size.

CLARITY - cloudy, bitty, hazy, opaque, dull, clear, brilliant
DEPTH - watery, pale, medium, deep, dark
COLOR/HUE - (white wines) green tinge, pale yellow, yellow, gold,
amber, brown
(red wines) purple, purple/red, red, red/brown
VISCOSITY - slight sparkle, watery, normal, heavy, thin, oily
DESCRIPTION: straw, amber, tawny, ruby, garnet

SMELL (Aroma/Bouquet) (0-3 points)
Is it pleasant or unappetizing? What specific aromas can you
identify? Consider both fruit smells and other aroma qualities that
may result from oak or bottle age.

GENERAL APPEAL - neutral, clean, attractive, outstanding, off (e.g.
yeasty, acetic, oxidized, woody, etc.)
FRUIT AROMA - none, slight, positive, identifiable (e.g. Riesling)
BOUQUET - none, pleasant, complex, powerful
DESCRIPTION: cedar, cigar box, woody, corky, flowery, smoky, honeyed,
lemony, spicy, moldy, sulphury, chemical, pungent, oxidized,
microbiological, floral, spicy, fruity, vegetative, nutty,
caramelized, earthy

TASTE (Flavor/Palate) (0-4 points)
Is it "dry" or sweet? Full-bodied or light? Is it appropriately
acidic (sour), tongue-twistingly sour, or lacking acid ("flabby")?
Does the flavor seem consistent with the aroma? Does it remind you of
any specific fruit or other flavor? Is the flavor appropriate to this
wine? Finally, is the "finish" or "aftertaste," the flavor remaining
in your mouth after you swallow, short, medium or long in duration?

SWEETNESS (white wines) - bone-dry, dry, medium-dry, medium-sweet,
sweet, very sweet
TANNIN (red wines) - bitter, astringent, hard, dry, soft
FRUIT - highly extracted, rich, luscious, deep, disappearing or drying
out, gone
ACIDITY - flat, refreshing, marked, tart, sour
BODY - very light and thin, light, medium, full-bodied, heavy
LENGTH (FINISH) - short, acceptable, extended, lingering, layered
BALANCE - unbalanced, good, very well, perfect
TEXTURE - creamy, silky, elegant, big
DESCRIPTION: apply, bitter, blackcurrants, burnt, caramel, earthy,
fat, flinty, green, heady, inky, flabby, mellow, metallic, moldy,
nutty, salty, silky, sappy, spicy, fleshy, woody, watery

OVERALL (Quality) (0-2 points)
After the aftertaste has faded, what do you think of the wine overall?
Is it pleasant and appealing? Simple or complex? Are all the
components in balance. Does it make you want another sip? In short,
do you like it?

IMPRESSION - coarse, poor, acceptable, fine, outstanding
DESCRIPTION: supple, fine, elegant, harmonious, rich, delicate,
complex

TOTAL (0-10 points)
Your final score, the total of the four elements above, "grades" the
wine on your personal scoring form.

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