Assessment scheme

The wines are evaluated according to the criteria of the WSET (Wine & Spirit Education Trust), the tasting checklist used, as well as the list of odor components, are available for download. Criteria such as the purity of the odor, which can only be assessed positively or negatively, receive either full points or zero points. Other criteria, such as the colour, are usually only descriptive, but can also be used for evaluation in the event of significant deviations from the color typical of the variety.

CategoryDescriptionMaximum points
Appearance15
Claritybrilliant - bright - clear - transparent - dull - cloudy
Colour depthpale - medium - intense
Colour*colurless - green yellow - lemon yellow - golden yellow - gold - amber - brown
Othere.g. rim vs. core, smears, CO2
Nose20
Purityyes - no
Intensityweak - slight/delicate - distinct(-/+) -intense
Components**youthful - first notes of maturity - mature - overripe / tired; Oxidation (intended?)
Stage of developmentyouthful - first notes of maturity - mature - overripe / tired; Oxidation (intended?)
Taste35
Sweetnessdry - semi-dry - semi-sweet - sweet - overly sweet
Acidity (quantity, quality)low - medium (- / +) - high; e.g. stale, lively, classy, aggressive
Tannin (quantity, quality)little - medium (- / +) - strong, e.g. ripe / soft vs. unripe / green, fine-grained vs. coarse-grained
Alcohollight - medium (- / +) - powerful - overly alcoholic
Bodythin - slender - medium weight (- / +) - powerful
Intensity of tastedelicate / subtle - medium (- / +) - pronounced
taste componentssee odor components
Other impressionse.g. texture, balance, komplexity
LengthShort - medium (- / +) - long
Overall rating30
Qualityfaulty - simple - mediocre - good - very good - exceptional
Reasons for quality / assessmentbalance, concentration, complexity, length, typicality, ...
Drinkability/ ripening potentialToo young to drink / potential - but still has potential - drink now: is not too old for ripening

* Die entsprechende Rangfolge für Roséweine: rosa – lachsfarben – orange – zwiebelschalenfarben und für Rotweine: lila – rubinrot – granatrot – gelbbraun (gelbbraun) – braun.
** Die vollständige Liste der Geruchskomponenten finden Sie hier.

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