APPEARANCE

3 - Excellent - Brilliant with outstanding characteristic color. The American Wine Society is a national non-profit consumer organization
2 - Good - Clear with characteristic color. which is dedicated to educating its members about wine appreciation, wine
1 - Poor - Slight haze and/or slight off color. making and wine evaluation. The society is an independent organization with
0 - Objectionable - Cloudy and/or off color. no commercial affiliation.
AROMA AND BOUQUET AWS has over 120 chapters throughout the United States. Membership is
6 - Extraordinary - Unmistakable characteristic aroma of grape-variety or wine- open to any adult interested in wine - amateur, enthusiast or professional.
type. Outstanding and complex bouquet. Exceptional balance For further information contact: AMERICAN WINE SOCIETY
of aroma and bouquet. P. O. Box 279
5 - Excellent - Characteristic aroma. Complex bouquet. Well balanced. Englewood, OH 45322
4 - Good - Characteristic aroma. Distinguishable bouquet. 888-AWS-9070
3 - Acceptable - Slight aroma and bouquet. Pleasant. www.americanwinesociety.org
2 - Deficient - No perceptible aroma or bouquet or with slight off odors.
1 - Poor - Off odors.
0 - Objectionable - Objectionable or offensive odors. WINE AROMA WHEEL

ssis)
TASTE AND TEXTURE

Licorice, Anise

t (Ca
Black Pe

Grapefruit
6 - Extraordinary - Unmistakable characteristic flavor of grape-variety or wine-

erry

rran
Stra erry
rry
Lemon
Ger
Or

Blackb
Clove

k Cu
wb e
type. Extraordinary balance. Smooth, full-bodied and

Raspb
an

pper
ani
ge

V io

Ap rry
Blac

Pea cot
um

s
Bl
overwhelming.

Ro

e
let

i
Ch
os

h
r
Li

se

c
p le
so

Ba elon pple
na

m
5 - Excellent - All of the above but a little less. Excellent but not

Ap
loo
M ors

M ne a
La m

ou ey
Ja

l
H

na
Pi
c ti

se
rry

t
Spicy
overwhelming.

Citrus

na
i
c

Berry

Fru
y
Bu S A be
tyr we cid raw

Flo

t
St isin

ui
a
4 - Good - Characteristic grape-variety or wine-type flavor. Good S a ic

ee)
ue Ac ty

Fr
Ra une

ral
rkr id

l)
(Tr
Pr g

ca
au

SPICY
balance. Smooth. May have minor imperfections.

Ot
Flo Lees t t

pi
rui Fi it
Fru anilate

ro
FL
he
ry
eas y F ia l

(T
Ace La d) ific Anthr

r
3 - Acceptable - Undistinguished wine but pleasant. May have minor off flavors.

OR
t t
ta ld cti rie r

TY
ehy A hyl
de Ye c (D Me
t

UI
AL
M
May be slightly out of balance, and/or somewhat thin or rough. a IC

FR
Men O sty RO my en
th o l xid er Stem Cut Gre
2 - Deficient - Undistinguished wine with more pronounced faults than above. Alco
ize
d
O
BI Oth Gras
s,
ho l Coo X OL per
l IDI OG Bell Pep
1 - Poor - Disagreeable flavors, poorly balanced, and/or unpleasant Fusel Alcoh Z Fresh
ol Hot PU
NGE ED IC Eucalyptus
Sorbate NT AL Mint
texture. Soapy Other Green Beans
Fishy VEGETATIVE Canned /
0 - Objectionable - Objectionable or offensive flavors and/or texture. Cooked
Asparagus
Sulfur Dioxide Green Olive
Ethanol Pungent L
MICA
Black Olive
AFTERTASTE ti c A cid CHE CA
Dried Artichoke
Ace p e ry RA NU
3 - Excellent - Lingering outstanding aftertaste. ceta te Pa TTY
Ethyl A M Hay
/
ard EL Tea Straw
r d b o ad Nut
2 - Good - Pleasant aftertaste. t C a
We Filter P g r
IZ
ED
ty T oba
cco
o lfu

THY
Wa
tD

WOOD
1 - Poor - Little or no distinguishable aftertaste. W e id e Su Ha lnut
o o l, D io x tc h Alm nut
zel

EAR
t W fur a
0 - Objectionable - Unpleasant aftertaste. We Sul urnt M bage

Ca
ond
Ho

ra
b
B Ca kunk

Y
ne

m
m
S r lic y

eli
Bu

Ph
OVERALL IMPRESSION TOTAL SCORES

leu
Ga t a n tte

Res

ze
y

eno
D r sc

Earthy

Burned
Mold
p

tro

d
ca ia
b b id e

ce o tc
2 - Excellent 18 - 20 Extraordinary er

inou
h
y

Pe

lic
Ru ul f

ty

So
er

M l(
S

yS
l

Bu

Ch
en

s
1 - Good 15 - 17 Excellent
es
g

e
tte

au
oc
ro

M
en
Di

r)

ce
yd

ola
ola
r os
stic

Ph nilla
H

0 - Poor 12 - 14 Good

te
sse
Va
Ke

r
Pla

Ta

eno
(Copyright American Soc. for rk

C e da

s
)

Oak
ildew
y Co

om

Smoky

lic
Burnt Toast/Charred
Coffee
Enology and Viticulture, A.C.Noble,
9 - 11 Commercially Acceptable
Dusty
Mushro

r
Am J. Enol. Vitic.38:143,1987) Colored
M o ld
ty (M

6 - 8 Deficient laminated plastic copies of the aroma wheel

may be obtained from A.C.Noble, Dept. Vit.&
M us

0 - 5 Poor and Objectionable Enol., University of California, Davis, CA 95616 -

Fax 916/752/0382 - Phone 916/752/0387.
All profits support wine sensory research.
 Wine Evaluation Chart A
Name: _________________________________ Date: _________________________________ W
Place: _________________________________ Theme: _______________________________
S
See Reverse Side for Scoring Guidelines

Appearance Aroma / Taste / Aftertaste Overall Total

Wine Price Bouquet Texture Impression Score
3 Max 6 Max 6 Max 3 Max 2 Max 20 Max