Editorial stance

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As much as possible, wines are tasted blind and without a pre-consultation of technical notes. Tasting is done through an analytical process, without any preconception.

Visual analysis: description of the wine’s color, observation of the tears that glide down the glass. While the value of judging the quality of a wine’s tears is debatable, it is considered that their observation adds to the pleasure of enjoying a wine, and therefore the choice is made to mention them.

Olfactory analysis: search for a wine’s aromatic components and observation on their intensity. Search for apparent defaults. If defaults are detected, the sample is dismissed, and no tasting notes are published until a default-free sample is obtained. Please note that aromas imputable to volatile acidity or the action of brettanomyces, desired by some, are not considered as defaults by this taster when present in modest quantities. They will then make their way to the tasting notes. It is up to everyone, according to their personal preferences, to judge of their thresholds for each of these aromas.

Taste analysis: the wine’s taste characteristics are studied, such as acidity, tannic charge, alcohol heat and flavors. The finale’s length is also observed. Once again, any appearance of a fault in the wine guarantees the exclusion of the sample and the non-publication of tasting notes. Note that tolerance thresholds for alcohol feel, wood presence or acidity differ from one taster to the next: it is up to the reader to identify the taster which best matches his/her personal thresholds.

Conclusion: An overall assessment of the wine’s capacity to age is made; this estimate must be taken with a grain of salt, particularly for wines with a reputation to age well, as tasters may give a somewhat modest cellaring window, as they consider that one should enjoy a wine sooner rather than later. No mark is attributed to the wine, so as to let the amateur judge the wine for its qualities at face value.