Ok my sister in law and i make wine together and are considering entering some local competitions and such and i was wondering if anyone knew the judging criteria. I know every comp is different but i was just curious as to some general criteria. Wasnt sure if it was just the general tasting nonsense people do or if there were other things they look for. I saw mention of a cal davis method somewhere but cannot find it using search.
Judging Criteria?
- Thread starter bobbop
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As a professional wine judge I am offended by the comment "general tasting nonsense".
points are assigned to clarity, aroma/bouquet, taste, general appeal. Google 20 point UC Davis judge criteria, should give you more details.
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... Competitions usually have their method of judging spelled out in a "rules" document. The rules can and will differ.
The UC Davis method (as cited above) is my preference. Under this method, points are awarded to each wine and (usually) medals/awards are given to wines falling within a range of points. It is not unusual to have multiple gold, silver, and bronze medals awarded.
The UC Davis method (as cited above) is my preference. Under this method, points are awarded to each wine and (usually) medals/awards are given to wines falling within a range of points. It is not unusual to have multiple gold, silver, and bronze medals awarded.
wineforfun
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I am assuming he is referring to the "general tasting nonsense" of ............... "it smelled of fresh plucked rose petals while delicately landing on granite stone" or "it has legs of a Canadian goose and tastes of Italian aged leather".
Sounds like the UC Davis method is what you are looking for.
Sounds like the UC Davis method is what you are looking for.
Boatboy24
No longer a newbie, but still clueless.
I think the "general tasting nonsense" is referring to what all of us 'non-judges' do. 
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You are exactly right i meant no offense believe me. I refer to it as nonsense because taste imo is very person specific and sometimes the descriptions just crack me up.
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