CHARACTERISTICS

Appearance: 2 points if clear, 1 point if it sparkles, 0 if cloudy.

Color: Appropriate for type of wine (i.e., yellow/straw for white, red/violet for reds).

Aroma: Aroma "nose," or smell of the wine. It should be varietal vinous and wine-like.

Body: Thickness of feel of the wine. 1 point if right for type, 0 points if too heavy or too light.

Residual Sugar: Sweetness of the wine balanced with acid. 1 point if good, 0 points if too low or too high.

Flavor: Taste should primarily reflect the impressions of the wine's appearance. Sweetness is detected at the tip of the tongue, acidity on upper edges. Saltiness along the sides and bitterness at the back of the tongue. 4 points.

Acidity: Wine is flat if too low a level; sour or sharp if too high. Balanced scores 2 points.

Tannin: Bitterness due to tannin. Tannin is more present in reds. 2 points.

Finish: The last taste or aftertaste of a wine. 2 points.

General Quality: Overall impression. 2 points.

TOTAL SCORE: 20 Points (Davis Rules of Judging)

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