Skip to main content

Replies sorted oldest to newest

Thanks for the thumbs-up, B Squad.

I'm looking forward to answering some good sensory evaluation questions/discussion on this board. There's always more to learn...

Also, check out the tasting guide and the other sensory evaluation downloads at:
I hope that lots of people enjoy sharing the tasting with their friends as they learn more about wine.
Last edited by theschoolmarm
i'm with you, tsunami. wine wheels are great and i've got a couple versions thumb-tacked on the wall behind my desk.

folks less adept in reading german than they are in pouring a glass of wein may benefit from the english-language version of the wheel posted by tsunami: go to and click on "Wine & Pleasure."

this wheel is neat in that it goes beyond aromas and mentions "oral perception." many wheels, and tasters, get stuck on identifying aromas and never really get to the wine's other important features. for people just starting to taste--and for the rest of us, too--it's important to go beyond the aromas and pay attention to the wine as a whole plus its balance and body, texture and finish.


i have an idea Cool,

you and i could make a Identification-weel for red , white and sweet.

most people are totaly surprised/impressed when i find out "blind" what kind of wine i have in the glass. the way to check out what it could be? shoulb be possible to integrad in a new wheel.
it coult be a help to identify at least once a while a wine by a person witch had never thought he would come close to identify any wine.

what do you think?
you read my mind, tsunami, but i think that maybe you're one step behind me.

in the courses i've got tasting journal pages that focus on decriptors for whites and reds (you can download some at other journals in the school drill down to the descriptors used for tuscan reds, cali cabs, bdx reds, etc.

also, check out the tasting journal pages that go along with the free tasting tutorial that i mentioned in my post on Sep 28.

the tasting journal pages i've designed are not wheels, but they do contain key aromas/flavors such as those found in many wheels. and i think that the journal forms are more useful for many people in that they present a broader range of descriptors such as balance and finish, etc. while they follow the important tasting steps. what do you think?

the earnest schoolmarm
hi tsunami. i guess i need you to explain your idea a bit more clearly. you had mentioned an identification gizmo (wheel or straight) for whites and another for reds...

i hink we've got a version of that in the tasting area linked above.

i didn't include every aroma known to winedom since they're not all applicable to the wines being compared in this tasting. the aromas listed for the white wines, Pinot Grigio and Chardonnay, are the aromas that are frequently associated with those two varietals. the same holds true for the reds journal, which focuses on the aromas found in Pinot Noir and Cabernet Sauvignon.

whyt did i decide to not list only
PG romas under PG and only Chard aromas under Chard? i felt that would be too suggestive or leading. (though in many of the courses, the tasting journals are more specific. for instance, when comparing CA Cabs, the aromas/flavors are those normally found in CA Cab.)

i also though it was important to add the tasting steps and the various wine features that are evaluated (which are not in many id gizmos).

what would you add or change to make it more useful?

/your earnest schoolmarm (who knows that there's always more to learn...)

Add Reply

Link copied to your clipboard.