Page 13 - CAVAS 2018 OK

2018
HOW TO READ OUR TASTING NOTES

Each wine description comprises two different concepts:
× OBJECTIVE
These are the “measurable” and more reliable qua- • Aroma: intensity, as well as any possible fault or ex-
lities that do not depend on the personal idiosyn- cessive pre-eminence of a particular element contai-
crasies of the taster, and therefore may be easily ned in the sample (e.g. wood, grape variety, fruit notes,
compared and understood by a non-professional type of ageing and its length, etc.)
taster. • Taste: both intensity and structure; whether it is meaty
or not, its body, roundness, the basic tastes (acidity,
• Colour: both intensity and clarity; for example, if the bitterness-tannins- sweetness, salty) as well as the
wines is intense, open, pale, cloudy, limpid, etc. notes already described for the aroma.
× SUBJECTIVE
These are the “non-measurable” qualities of a more
personal nature, related to other elements that the ex-
perienced taster may manage and which could serve
as a sort of sensory guide for the reader. For example,
in terms of colour, to speak of “golden, cherry, old gold,
mahogany, straw, etc”; or “roasted coffee, jam, cherry,
CAVAS & OTRAS BURBUJAS
attic, etc.” when referring to both aroma and flavour.
For a different taster, for instance, “roasted coffee”
could be equivalent to a toasted hint, and “attic” would
rather be “dust” or “seasoned wood”.

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