Reverse Engineering My Tasting Notes To Identify Origin - Part 2...

Last week, I posted 3 tasting notes using an abbreviated version of the WSET Systematic Approach to tasting and suggested that we should normally be able to "reverse engineer" those notes so that we can identify where the 3 wines came from.

Here, I attempts to make sense of them and arrive at a logical deduction:

Wine #1 displays a relatively wide spectrum of aromatics with a lowish alcohol at 12%, a crisp acidity, and velvety tannins. This suggests a region relatively temperate to allow a long and relatively slow ripening period.

Although wine #1 displays bright forward fruits, the other 2 do not and are rather restrained. This suggests less emphasis on fruit character typical of the old world. This is supported by the rather unclear varietal character of all 3 wines which could suggest the use of a blend of several grapes, also typical of the old world, especially in a temperate region.

All 3 wines display a common aromatic tread displaying cherries & spices of various form. This suggest and re-emphasize the use of blend throughout the flight.

The 3 wines display increasing intensity, tannins, and alcohol from wine #1 to wine #3. This suggests either a different wine making technique or a increasingly high level of quality from wine 1 to 3. However rather simple and straight forward is wine #1, it shows a good balance, a wide spectrum of acidity and do not suggest lower quality levels than wine 2 or 3. Perhaps rather a different style.

Wine #3 displays silky tannins together with aromatics reminiscent of raisins and baked fruits which could suggest maturity. However, the nose also displays primary fruit notes and a rather high tannin which would be consistent with a wine making technique to concentrate the fruit & sugar or the overhanging of the fruit on the vine to increase sugar concentration. However, even if the wine has some slight residual sugar and high level of alcohol at 15%, the acidity remains in balance with the rest. This support the use of different wine making technique.

In conclusion, the wine is from an old world region with a temperate climate. It uses a blend and various wine making techniques to obtain an increasing level of color intensity, alcohol and tannins.

This analysis is consistent with the Veneto region of Italy, more precisely Valpolicella. Wine #1 is a basic Valpolicella wine, supported by bright fruits and medium alcohol, tannins, and acidity. Wine # 3 is an Amarone supported by it raisin character on the nose, it's high alcohol, slight residual sugar, and high silky tannins. Wine # 2 is then a Valpolicella Ripasso, displaying young fruit, yet black cherry kirsch notes, higher body, tannins, and color than wine #1 but less than wine #3.

This is a rather long analysis and it will have to be simplified over time.

As we continue to taste on a weekly basis, I will post my notes and attempt to conclude, as succinctly as possible about either grape, production, origin, style, and quality.

Tasting notes should have a meaning and this is one of them.