How to fill out your tasting sheet?

Compléter une fiche de dégustation peut s'avérer plus difficile que prévu. Heureusement, l'équipe Flakon vous a concocté un guide pas-à-pas pour bien cerner tous les termes du jargon œnologique et compléter vos fiches comme des pros !

Suivez les étapes du guide pour remplir vos quatre fiches de dégustation. Commencez bien par les vins les plus légers et terminez par les plus puissants. Vous pouvez vous référer à notre guide de la dégustation parfaite pour de plus amples détails.

Une fois votre fiche complétée, flashez le QR code sur le dépliant de présentation pour accéder à la correction détaillée de chaque fiche. Comptez vos points en fonction des résultats et vous obtiendrez votre note !

Complete your tasting sheet using this guide

Find out your score by scanning the QR code on the back of your box booklet!

The wine identity card

Before diving into the fascinating world of wine tasting, let's discover together the key elements that form the identity card of a wine, helping us to better appreciate and understand its origin and its characteristics.

Here are the essential terms to know to become a true connoisseur!

The set of attributes that form the unique identity of a wine. In general the name of the estate, the region, the grape variety, the appellation (and the vintage if there is one), the vintage and sometimes the vintage, or even a specificity on the harvest or the vinification.

Example: an Alsace grand cru Eichberg late harvest Riesling is defined by its region to locate it (Alsace), its appellation to prove its quality (grand cru Eichberg), the specificities of the harvest to denote certain qualities of the wine (late harvest ) and its grape variety to give an idea of ​​the type of wine (riesling).

The name of the wine estate where the wine is produced.

Example: the Romanée-Conti domain (or DRC) is one of the most prestigious in France and the world.

A label which guarantees the origin and quality of the wine, in particular through the protection of specifications.

Example: the AOC Bordeaux indicates that the wine comes from the Bordeaux region and respects the region's production rules.

The geographic area where grapes are grown and wine is produced.

A terroir is a specific area where cultural factors (know-how and techniques) are combined with natural factors (climate, exposure, soils, etc.) allowing the origin of the specificities of a wine.

Please note, a wine region does not necessarily equate to an administrative region.

Example: Burgundy, Bordeaux and Alsace are among the most emblematic wine regions of France.

The variety of grape used to produce wine. There are 210 different ones in France but 10 of them represent 70% of French production.

A wine can be made from a single grape variety called a monovarietal or from a mixture of several grape varieties, which is called an assembly .

Example: Cabernet Sauvignon, Merlot and Cabernet Franc are the emblematic grape varieties of Bordeaux reds.

Pinot noir and Chardonnay are the emblematic grape varieties of Burgundy wines (reds and whites respectively).

The year the grapes were harvested.

Example: a wine with a vintage "2015" means that the grapes were harvested in 2015, and this can give an idea of ​​the quality of the wine, as some years are better than others for growing grapes (depending on the weather situation).

How to identify the vintage based on the color?

See also the Coat Color tab.

The Red :

For a red wine, the more bright red or even purplish the color, the younger and more immature the wine is. The risk is then very intense tannins, sometimes astringent, which lack maturity and therefore subtlety.

On the contrary, the more the color tends towards a brownish red, the tuilé, the older the wine. If it has improved (if it has aged well), then the tannins will be more powerful but without astringency, they will fill the mouth and denote subtle and complex flavors.

The White :

For a white wine, the lighter the color, almost transparent with sometimes green reflections, the more young, lively and fresh the wine will be.

On the contrary, the more the color tends towards the color of amber then gold, the older the wine will be, the notes of dried fruits, honey and wax will take over.

What is a non-vintage wine?

A non-vintage wine is one that is not specifically associated with a particular harvest year. It is often produced by blending wines from different years to maintain a certain consistency of taste and quality.

  • A bright red, slightly purplish wine is a young wine;
  • A cherry red wine is currently being developed. It can be consumed, but it is not fully ripe;
  • A red wine with pretty orange nuances is ready to drink. If it is a wine for aging, this color indicates the beginning of the evolution;
  • A brick red or brown wine is an old wine, which should be drunk without delay.
  • A pale wine , almost transparent, is a very young wine;
  • A yellow wine with pretty green reflections is a wine which has not yet started its evolution;
  • A straw yellow wine is a mature wine;
  • A golden yellow wine , with coppery reflections, can be a very mature dry wine, or a sweet wine when mature;
  • A brown yellow wine is an oxidized wine.

The dress

The first step of tasting is done with the eyes: observe the color of the wine to deduce the first visible information .

1. Wipe your tasting glasses well to avoid water stains and have a perfectly transparent glass .

2. Sit in a room with good natural light .

3. Get a plain white fabric.

4. Tilt your glass over the fabric and rotate it gently for optimal viewing of the dress .

The color of the wine designates its visual appearance, particularly its color. It obviously changes depending on the type of wine but also the grape varieties, terroirs and climates. The informed observer can therefore deduce the geographical and qualitative characteristics of the wine before even tasting it!

Better yet, the color of the color evolves over time, a lynx's eye can thus give an approximation of the age of the wine based on variations in the color.

Put into practice :

Red wines

  • bright red, slightly purplish : this is a young wine.
  • cherry red : the wine is in full development, it has not yet reached maturity but can be consumed.
  • red with orange nuances : the wine is to drink; if it is a wine for aging, it is beginning to evolve.
  • brown to brick red : it's time to drink it.

White wines

  • pale yellow, almost transparent : the wine is very young.
  • yellow with slightly green highlights : the wine has not yet evolved.
  • straw yellow : it is a wine with good maturity.
  • coppery golden yellow : if it is a dry wine, it is well developed. If it is a sweet wine, it is mature.
  • yellow brown : it is an oxidized wine.

Rosé wines

  • pale pink, colorless : it is a wine obtained by pressing.
  • salmon pink : the wine is fruity, young, it can be drunk.
  • orange-pink : it is an aging wine.

The intensity of the color, or its clarity, reveals the health of the wine and therefore its aging potential.

Put into practice :

  • shine of the wine. It can be luminous, fresh, dazzling, sparkling, dull, dull, oxidized, which reveals its level of acidity (a very bright shine is often a sign of sustained acidity, especially for a white wine).
  • clarity of the wine . It can be clear, luminous, transparent, opaque, dirty, cloudy, fuzzy. But beware ! A cloudy coat does not necessarily mean a defect. This may be a producer who prefers not to filter his wine.
  • intensity of the wine . It can be pale, deep, dark, velvety, strong, thick, insufficient, poor, weak. The intensity of a wine is a valuable indication of its origin (and in particular its grape varieties) and its vintage.
  • shine of wine . It can be crystalline, shiny, bright, matte, dull or off, which is also indicative of its degree of acidity.

The nose

Après avoir observé, il est temps de sentir. Beaucoup de qualités du vin se révèlent au nez du fait de l'étendue de la palette aromatique perçue par l'homme.

1. Portez le verre à votre nez sans le remuer pour sentir le premier nez. C'est l'occasion de sentir les principaux arômes, les plus volatils qui vont vite s'échapper du verre et disparaître.

2. Remuez le verre en cercles concentriques pour oxygéner le vin et ainsi révéler les arômes moins volatils, encore fermés.

3. Portez à nouveau le verre à votre nez : c'est le deuxième nez. Prenez votre temps pour humer et faites appel à votre mémoire olfactive. C'est un travail difficile au début.

Now, let's explore the different categories of aromas that you may encounter during your tastings. These aromas, as varied as they are surprising, are keys to appreciating and understanding the subtleties of each wine.

Dive with us into this olfactory universe to enrich your tasting experiences!

Floral aromas are those that evoke flowers or perfume notes.

Example: A wine with aromas of rose or violet.

Plant aromas are reminiscent of plants, herbs or vegetables.

Example: A wine with notes of freshly cut grass or green pepper.

Fruity aromas are those that evoke fruit, whether fresh, cooked or dried.

Example: A wine with aromas of cherry, apple or dried fruits such as fig.

The spicy aromas are reminiscent of spices and condiments.

Example: A wine with notes of black pepper, cinnamon or cloves.

Mineral aromas refer to odors linked to earth, stone or sand.

Example: A wine with notes of flint or flint.

The woody aroma refers to an odor reminiscent of wood, often oak due to aging in oak barrels.

These woody notes can tend towards roasting, and evoke coffee and chocolate, or even toast! We then speak of empyreumatic aromas.

Example: A wine with notes of oak, toast or dark chocolate.

Animal aromas evoke odors linked to animals or their derived products.

Example: A wine with notes of leather, smoked meat or musk.

Chemical flavors are unpleasant or unwanted odors that may indicate a problem with the wine. We then speak of defective wine.

Example: A wine with notes of vinegar, contaminated cork (cork taint) or sulfur.

The mouth

It's finally time to taste! The last stage of the tasting allows you to identify the flavors and texture of the wine, to appreciate the aromas from another angle and to evaluate the structure (tannins, body, length).

1. Take a small sip in your mouth and pass it around. The wine must coat the entire mouth so that all the taste buds get to work.

2. Focus on the very first sensations that form the attack . Sweetness and effervescence are generally the first characteristics perceived (if the wine is sweet or effervescent).

3. Keep the wine in your mouth to appreciate the structure and flavors that are likely to evolve . Don't hesitate to ruminate , to push your tongue against the palate to understand the body of the wine.

4. Rum the wine, that is to say, suck in a stream of air to perceive the aromas by retro-olfaction . The combination of flavors and aromas forms the flavors , which also evolve .

5. Swallow or spit then concentrate on the persistence of the aromas in the mouth: this is the finale .

The body of a wine refers to the feeling of weight and richness in the mouth. We also talk about volume , framework or structure . In short, how does the wine spread in the mouth , does it conform and what texture does it have?

The body of the wine revolves around its acidity , its smoothness (alcohol and sweetness), its tannins (for reds) and/or its sweetness (for soft whites).

Wine can be:

0: low

1: light

2: soft or round

3: structured (balanced)

4: framed

5: powerful

6: full-bodied

Tannins are compounds present in red wines that give a feeling of astringency (tightening of the mucous membranes) and dryness in the mouth.

They are not a matter of taste but of tactile taste buds : reactions with saliva cause them to evolve during tasting, so keep the wine in your mouth and stir it for at least eight seconds !

Tannins are evaluated according to their intensity (from soft to hard ) and their quality (from fine to coarse ). To appreciate them, taste the wine and observe the sensation felt on the tongue and gums .

Some grape varieties are known for their very light tannins (such as Cinsault or Pinot Noir ) and others for their harshness (such as Cabernet Sauvignon and Malbec ).

Tannins can be:

0: absent (whites and rosés)

1: smooth

2: fades

3: silky (balanced)

4: farms

5: loaded

6: astringents

The sugar level (or sweetness ) is determined by the quantity of sugar initially present in the grapes and potentially added or produced during winemaking . The consequence on the palate is the same as for any food: we perceive a more or less marked sensation of sweetness in the mouth.

Sweetness is the first taste felt in the mouth. It should fade during tasting. It goes hand in hand with alcohol to define the smoothness of the wine (for dry whites and reds ): the sensation of alcohol is reinforced by that of sweetness and vice versa. They therefore form a common structure .

For sweet whites , sweetness is rated separately because sugar is very important in these wines.

A wine can be dry (little sugar), semi-dry , sweet or sweet (lots of sugar). Taste the wine and assess the smooth sensation on your palate.

Wine can be:

0: dried out (no or almost no sugar)

1: dry

2: semi-dry

3: velvety (balanced)

4: soft

5: soft

6: sweet

The acidity of a wine is perceptible by a sensation of freshness in the mouth. To evaluate it, taste the wine and note whether you feel a crisp , refreshing sensation on the tongue.

Like tannins, acidity can tighten the mucous membranes and give a harsh feeling in the back of the mouth .

It helps counterbalance the creaminess by giving this freshness opposed to the fat of sugar and alcohol.

Wine can be:

0: flat (almost not acidic because all wines are technically acidic)

1: subtle

2: flexible

3: fresh (balanced)

4: lively

5: pointed

6: aggressive (or green)

The alcohol content of a wine is usually indicated on the label . When tasted, it manifests itself as a sensation of heat in the mouth. The more alcoholic a wine, the more pronounced the sensation of heat.

Alcohol goes hand in hand with sweetness: it gives this feeling of heaviness if it is too present.

Wine can be:

0: flat (very low alcohol)

1: light

2: discreet

3: generous (balanced)

4: warm

5: heady

6: alcoholic

The length in the mouth refers to the length of time that the flavors and aromas of the wine linger in the mouth after swallowing it.

A length in the mouth can be short, medium or long. It is believed that a good wine must have sufficient persistence in the mouth.

It is measured in caudalies (1 caudalie = 1 second).

Persistence can be:

0: null (0 sec)

1: short (1-2 sec)

2: rather short (3-4 sec)

3: medium (5-6 sec)

4: rather long (7-8 sec)

5: long (9-10 sec)

6: very long (+ 10 sec)

And There you go !

Now that tasting no longer holds any secrets for you, we'll let you fill out your tasting sheets, and discover your score by scanning the QR code on the back of your box booklet!

Scan the QR code and calculate your score:

You like wine but wine doesn't like you. No matter how much you smell the corks to detect possible defects, you only smell the smell of cork. You observe but see nothing, you smell but smell nothing, you chew but taste nothing… Is rosé a mixture of red and white? There is still a long way to go but you will get there with practice and tasting!

It's not the desire to become a true tasting master that you lack, but the training. You aspire to be a sommelier, there is no doubt about it, but your senses are not yet sharp enough and all wines have a similar taste. But don't despair: if Bach was able to become a musical virtuoso while being deaf, there is hope that you will one day be able to tell a chardonnay from a champagne. Train your nostrils and your taste buds, that's the only thing! Use this section to explain a set of product features, to link to a series of pages, or to answer common questions about your products. Add images for emphasis.

You may be spending too much time deciphering the label and not enough analyzing the contents of your INAO glass. But you have a taste for adventure: you are curious about everything and you explore the vine jungle with a machete without fear. You mess up, you get lost, you fall but you always get back up. You have the enthusiasm of a future oenologist: don't despair, you are on the right wine route!

You are an initiate of the order of good bottles. If you are not yet a great master of taste-vinage, you have the discipline and curiosity necessary to achieve it. If you can't yet distinguish the subtle notes of yuzu at the end of the second nose of a small, obscure wine with heightened minerality, you know with certainty what you like and what you don't like, and that's already a lot !

The precision of your tasting is almost witchcraft. It’s like you fell into an oak barrel when you were little! You simply excel in the art of oenology, you are familiar with the most advanced techniques and your senses are as sharp as those of a professional sommelier. You're pretty good, to say the least... The path to absolute grace is not far away!

You are the Mozart of tasting, the Picasso of the Pommerol cellars, the Einstein of the Savagnin old and Comté accord 36 months of maturing with grains of salt! At a glance, you can distinguish Mourvèdre from Tannat. The subtlety of your senses has risen to the rank of divinity: you discern the most incongruous aromas in a few seconds in any bottle. You have passed to the other side of the barrier: you no longer taste the wine, you write its destiny.