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Scoring Wine

July 31, 2012

Value of a particular wine and its quality is determined based on the results done with chemical and microbiological score, as well as organoleptic score. By chemical analysis we are determining the build parts of the wine which vary a lot based on the species, vineyard environment, location, the overall state of the grapes, climate, processing methods etc. Organoleptic Wine scores are scores based on detail analysis of impressions that the wine leaves to vision, smell and taste.

People who do this for living do not consume a lot of wine as many people think, yet they have developed their taste, vision and smell sensations up to the point where they become eligible to make this kind of scores. First, the overall appearance of the wine is determined, which includes color and clarity. With white wine, the color ranges from transparent all the way to dark brown. Clarity of the wine ranges from crystal clear all the way to very fuzzy. It’s recommended to drink only clear wines, since fuzziness in a wine might indicate a problem with it (but it can also be completely natural). Smell of the wine is relatively difficult to determine, simply because wine is indeed a mixture of all kinds of different chemicals. This makes it very hard to precisely determine and compare the smell of the wine. When all of these scores are put together, one can get to an universal score which is comparable and can be used to determine value of particular wines.

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