M&J Wines

Description

Your opinions, comments and evaluations are very important to M&J Wines. We take pride in the fact that all of our wines are independently evaluated and rated by our customers. We want everyone to be delighted when they check their label and they see M&J! We have provided you with a tasting form to send us your suggestions and comments. We encourage you to taste and recommend your favorites! Our recommended point system: Look, Maximum 20 points. Smell, Maximum 20 points. Taste, Maximum 30 points. Aftertaste, Maximum 20 points. Enjoyment Factor, Maximum 10 points ( use these points for how well YOU like the wine). Professionals will consider how typical the flavors are for this variety, we just need your "enjoyment" factor! Give the wine a final score. In general, a wine with no defects and no special positive attributes, will get a score of 70. Wine scoring in the 80's are very good, even excellent wines. They are well made. They have a nice bouquet, a pleasant aftertaste, and often they are very good value for the money. Wines scoring in the 90's are truly outstanding wines. They display finesse and complexity in their bouquet and tastes. They have long and ddelightful aftertastes and have enough tannin and acidity to last a long time. Five Basic Steps Color:Color tells you a lot about the wine. For instance, white wines tend to deepen in color from yellow to golden as they get older. Red wines on the other hand, tend to change from red to brick with age. Swirl:Why do we swirl the wine? To allow oxygen to get into the wine. In other words, swirling aerates the wine and releases more aromas or bouquet. Smell:This is the most important part of wine tasting. You can only perceive four tastes-sweet, sour, bitter, and salt-but you can smell over 1,000 different scents. Pinpointing the nose of the wine helps you to identify certain characteristics found in the taste. Taste:Tasting is something you do with your taste buds. And remember, you have taste buds all over your mouth. They're on both sides of the tongue, underneath, on the tip, and they extend to the back of your throat. Unfortunately, gulping wine bypasses many of those important taste buds. As mentioned above, you can only perceive four tastes: sweet, sour, bitter,and salt. Sweetness only occurs in wines that have some residual sugar left over after fermentation. Sour (sometimes called "tart") indicates the acidity in wine. Bitter is sensed in the back of the mouth and indicates firm tannins. Salt is an element that rarely occurs in the taste of wine. Savor:After you've had a chance to taste the wine, sit back for a few moments and savor it. Conclusions 1. Light, medium, or full-bodied? 2. For a white wine: How was the acidity; very little, just right or too much? 3. For a red wine: Is the tannin in the wine too strong or astringent? Is it pleasing? Is it missing? 4. Are all the taste components balanced and in harmony? 5. How long did the flavors last (finish)?

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