- Nov 15, 2007
- Reaction score
DPCellars, send one . I'll give you an in-depth breakdown pro's and cons of you pino.
For two of the wines I entered the comments were fairly consistent. A third, which I expected a great deal of harsh criticism on, the comments were all over the place.But were they consistent? I only entered one competition and the comments went from "you should go commercial" to "you should give up your hobby" for the same wine, exaggerating of course.
Don't laugh... I'm a Donkey lacking opposable thumbs. I'm just happy they made the medal in my sizeYou should Post your's also be proud of what you make ,let others know so that they can take another step in the process.understand?
A win is a win Mainshipfred
Thanks, @BernardSmith and @mainshipfredHi DonkeyDarko19, That's a good question and you may want to begin a thread with it rather than attach it to a discussion that is about 10.5 years old...
But my quick thought is that judges have no good sense of your protocol or process. All they can observe is how your wine tastes, smells and looks and they can point to flaws they identify and make suggestions for the alleviation of those flaws. How the flaws may have been produced is not something, in my experience, they can mention. So, for example, one date wine I submitted to a national competition was penalized because judges detected a saline taste (salt). The taste may have come from the dates themselves or may have come from some other source, but the judges were not looking over my shoulder as I made this wine, so they could not say what I might have done to avoid the taste of salt: as it happens, according to the literature, dates can have a detectable taste of salt depending on how and where they were grown...
Different competitions may use different scoring sheets but basically they are going to look for
Absence or presence of faults (sulfur; oxidation; VA; cloudiness/sediment; inappropriate effervescence
Appearance (clarity and color)
Aroma (how well developed and the kinds of aromas detected)
Balance (acids; tannins; perceived sweetness)
Taste (fruity; vegetative; chemical)
Finish (how well do the flavors linger in your mouth)
Each category will have different points assigned: some may have 5 points max, others 2 and you are likely to be judged by three judges each one who prepares a (usually) handwritten score sheet. They may simply give you a score for each category and a final score and they may write up comments such as "Bright and Attractive" or "Balance is off due to.. " or "well crafted" etc