Judging is an extension of tasting where you use your sensory perceptions (sight, smell, taste) as a basis for evaluating the quality of wines.

It is one of many evaluation schemes that have been developed. This one comes from University of California – Davis Campus which is widely regarded as one of the foremost colleges that specializes in oenology (wine making and tasting) and viticulture (grape growing). This method gives a numerical rating of several judging categories based on a 20-point scale. The number of points in each category may vary from competition-to-competition resulting in what is usually referred to as the "Modified U.C. Davis 20 Point Method".

It includes five judging elements: Appearance (Color and Clarity), Aroma, Taste, Overall Impression.

It is the visual perception that the wine provides before tasting. It is further categorized in terms of Color (coloration and intensity appropriate for the varietal) and clarity (clear vs. cloudy). The latter category is usually used to detect differences in winemaking techniques, or defects in the wine caused by bacteria and bad practices.

It is what we perceive by smell prior to tasting. Each wine variety has particular aromas that are normally associated with it. The aroma may also vary in intensity depending on many factors such as the type and source of grapes, blending methods and other winemaking techniques. Complex and pleasant aromas are qualities of better wines.

Tasting is more complicated than was we normally think. It involves a complex interaction of tactile (mouth) feel, taste (sweet, sour and acid), and aroma (smells that actually travel up the back of the throat to the nose. Like aroma, the taste should be appropriate for the grape varietal (Chardonnay, Muscat or Cabernet) and style of wine (e.g. sweet or dry). Taste also has a start, middle and finish. Complex tastes and those that linger tend to be associated with better wines.

This is most subjective part of wine judging. It is hard to be impartial when in comes to this category. We all have inherent likes and dislikes. But, overall perception is normally used to indicate the overall balance of the wine. Wines that have a balance of flavors, other qualities, (e.g. acid, fruit, body, tannin, sweetness or lack of sweetness) and alcohol are typically highly rated.

No. The basis of judging is not personal taste. It is based on knowledge of the different wine types and their recognized attributes or qualities. For example, Pinot Noir is a light bodied red wine with typically a pale color. In contrast, a Cabernet Sauvignon is a heavy bodied red wine with a deep, dark, intense color. If the cabernet you are judging has a light body and a pale color, it should not receive a high score even it this is to your personal liking. Likewise, if a dry Chardonnay has a taste of a sweet Riesling, then, even if you like Riesling, it should receive a low score.

Blind tasting is an interesting way to test and expand your perceptions of wine. Many times, our preconceived notions of a wine is based on our knowledge of the producer, past experiences, the region or what we read on the label. Blind judging is a way of leveling the play field by removing inherent wine bias that the judge may have.

Characteristics of Common Wine Varieties

This wine is pale yellow to light gold in color. It is usually made in a light, dry and crisp style high in acidity that has fruity aromas that can vary with the growing conditions. In many of the cooler areas, it takes on herbal or vegetative characteristics and in warmer climates it is described as having nuances of gooseberrys and currents.

Wines in this category are usually blends of various white wine varietals. They are blended to be good food friendly wines and commonly have minimal oak aging. These wines al have a good blend of fruit flavors, light to moderate aroma that are balanced with alcohol to augment normal day-to-day dinning with lighter food preparations. These wines also make excellent cooking wines for braising and addition to sauces.

This wine is pale yellow to gold in color increasing in intensity with age. It offers a fruity aroma rich in apple, tropical fruit, nut and vanilla. The nut and vanilla increase in intensity with the amount of aging in oak to produce a complex structure. Can be made in various ways to produce medium to full body usually long in the finish. One of the most popular varietals for winemakers around the world particularly common to France, California, Australia.

This wine is pale yellow to gold in color that increases in intensity with age. It offers are particularly strong fruit aroma of melon, pears or peaches. Can be made in many winemaking styles from dry to semi-dry to sweet with moderate structure. All have a characteristic fruity flavor includes almond nuances with age.

Pinot Noir is a lighter style wine that is characteristically pale with a red/purple color. This wine is very aromatic with qualities found in red berries (e.g. raspberries and strawberries). If served too warm, the aromatic and alcoholic nature of the wine can be objectionable, in some cases. This wine has a distinctively, pleasant and long flavor and light to medium mouth feel. In warmer climates it can take on characteristics of Red Zinfandel.

This wine is dark red to purple and darkens to red-brown color with age. It has a complex aroma when young having essences of black current, herbs and sometimes green pepper. These deepen with age to produce the wonderfully characteristic bouquet with leather, tobacco and cedar. This wine can be harshly tannin when too young resulting from oak aging, but these characteristics soften with age. It can be blended to other varietals to soften its qualities.

This wine can be made in a variety of styles from Rosé to red wines resembling Pinot Noir to Cabernet Sauvignon. In the Rosé style, it normally is made with varying levels of residual sugar to provide sweetness. But, higher quality Rosés also have limited sweetness which is balanced with acidity to provide a light refreshing quality.