On Fri, 20 Feb 2004 12:19:47 GMT, Leo Bueno
> wrote:

>
>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.

Score are always a problem. Personally, I feel that the use of scoring
systems are applicable only to generic wines for mass consumption. For
the wines that interest me (those that express terroir, that have not
been overly homogenized using oenological techniques, those where you
do not try to hide the effects of the vintage), scores are totally
meaningless.

The weighted score is also flawed, because you assume that the weights
are the same for all wines and all people.

Also, what is meant by taste, you mean balance I suppose? Because
taste (what your tongue detects) is nothing more than acidity and
sweetness, when it comes to wine. Giving balance a higher weight than
smell seems very strange.

Smell, is it just the intensity of the aromas, or their quality, or
their complexity?

And why put overall impression, when you have already deconstructed
the wine into 3 senses? Overall seems like a fudge factor to me... you
see, if you are going to get into scoring (and I am not sure of the
benefits of this), then you have to at least be consistent.


Bye

Mike