Wine Tasting Template

1. Appearance

Colour & hue
(core and rim; e.g. lemon-green, straw, ruby, garnet, tawny).
Intensity
(pale, medium, deep).
Clarity and brightness
(clear, dull, hazy).
Viscosity / tears
(light, medium, thick; legs as a rough alcohol/glycerol indicator).
Effervescence
(still, lightly pétillant, fully sparkling; bead size and persistence if relevant).
Signs of development or oxidation
(rim variation, browning, brick tones, etc.).

Primary aromas/flavours
Fruit (type and ripeness), floral notes, herbs, spices, earth, mineral, garrigue/macédoine-type notes, etc.
Secondary aromas/flavours
Fermentation-derived notes (yeasty, bready, lactic, buttery, yoghurt), lees ageing, malolactic fermentation, oak influence (vanilla, toast, smoke, coconut, baking spice).
Tertiary aromas/flavours
Bottle age and oxidative notes (dried fruit, nutty, mushroom, forest floor, leather, tobacco, savoury/meaty elements).

Sweetness / sugar level
Bone-dry, dry, off-dry, medium-dry, medium-sweet, sweet, lusciously sweet; how it is perceived in relation to acidity.
Acidity
Level (low to high), type (sharp, linear, juicy, refreshing), and integration with the fruit and sweetness.
Tannins
(for reds, some rosés, orange wines) Level, grain (fine, powdery, chalky, grippy), ripeness, and where they sit (gums, tongue, cheeks).
Alcohol
Approximate level and how it feels (warming, integrated, hot, or barely noticeable).
Body
Light, medium, full; texture (silky, creamy, mouthcoating, lean, delicate).
Flavour intensity & complexity
Discreet, medium, pronounced; number and range of distinct flavour families.
Finish
Length (short, medium, long, very long), evolution of flavours, and whether the finish is fruit-led, savoury, bitter, or sweet-touched.
Balance & harmony
How acidity, alcohol, tannin, sweetness, and flavour intensity work together.
Condition / faults (if any)
Note any sign of cork taint, oxidation, volatile acidity, reduction, or other faults.

Grape variety/varieties
Typical markers for the variety and whether this wine expresses or departs from them.
Soils
Soil type (e.g. limestone, clay, marl, schist, granite, sand), drainage, water retention, and heat-holding characteristics.
Geology
Bedrock and geological context (e.g. ancient seabed, volcanic, alluvial fan), and how this might influence the wine's profile.
Terroir expression
- • Microclimate (cool, moderate, warm; maritime vs continental).
- • Diurnal variation
- • Altitude in feet and exposure (slope, aspect).
- • Proximity to rivers, oceans, mountains, or forests and their moderating effects.
Viticultural practices
Training and pruning approach, yield philosophy (low, moderate, high), harvest timing (early for freshness vs late for ripeness).
Farming & certifications (if known or inferable)
Conventional, sustainable, organic, biodynamic, regenerative, minimal-intervention, etc.
Regional characteristics
How this wine fits into the classic style of its region/appellation; whether it is typical, modernised, or an outlier.

Vinification techniques
- • Fermentation vessel: stainless steel, concrete, clay, large oak, small barrel, etc.
- • Fermentation temperature and speed (cool/slow vs warm/fast), if relevant.
- • Maceration regime for reds/rosés/orange wines (length, punch-down vs pump-over, whole-cluster percentage, carbonic or semi-carbonic maceration).
- • Yeast choice: indigenous (wild) vs cultured, and stylistic implications.
Oak usage
- • Presence or absence of oak.
- • Type (French, American, Slavonian, etc.), size (barrique, tonneau, foudre), age (new vs neutral), and toast.
- • Length of ageing in barrel vs tank.
Lees contact
Duration, bâtonnage (stirring) vs undisturbed; impact on texture and aroma.
Stabilisation & filtration
Whether the wine appears fined/filtered vs left with some haze or texture.
Winemaker's philosophy
Traditional vs modern, interventionist vs minimalist; emphasis on purity of fruit, terroir transparency, power, elegance, or experimentation.

Estate / producer background
Founding date, key figures, significant changes in ownership or style, notable milestones.
History of the region/appellation
Key historical developments, reputation, major stylistic shifts, and any relevant regulations.
Vintage conditions
Weather patterns, notable challenges (frost, hail, heat, drought), and how they shaped this wine.
Position in the producer's range
Entry level, village, single-vineyard, cru/classified growth, flagship cuvée, etc.
Notable accolades or critical commentary (if relevant)
Styles or comparisons that situate the wine in a broader critical context.

Serving temperature
Recommended range and why (e.g. slightly cooler to emphasise freshness or structure).
Glassware
Shape and size best suited to this wine (e.g. Burgundy bowl, Bordeaux glass, universal).
Decanting
Whether decanting is recommended, approximate duration, and expected effect.
Ageing potential
Estimated drinking window (from now until roughly which year); how the flavours and structure are likely to evolve.
Food pairings
- • Classic regional pairings, if appropriate.
- • Pairings based on structure and flavour profile.
- • At least several tailored vegan pairings that work with the wine's acidity, tannin level, body, and aromatics.

Quality level
Acceptable, good, very good, outstanding — with a brief justification.
Typicity
How representative it is of its grape variety, region, and style.
Personality & style
Key character traits (elegant, powerful, rustic, polished, vibrant, savoury, etc.).
Value for money
Based on presumed or known price bracket, quality, and distinctiveness.