A possible improvement to tasting-note technology
A possible improvement to tasting-note technology
Whilst in Portugal Derek was taken ill. The local medical authorities promptly diagnosed LETNB, which some research revealed to be Late-Evening Tasting-Note Brevity. It was a drastic case: the brevity dipping below six words for several wines, and reaching lows of zero (with a measurement error of ±2 words). Apparently there was no short-term cure.
Long-term, Derek brilliantly! suggested pre-written tasting notes. Lots of words on the tasting note sheets, so that DRT could circle a chosen few of them. So words are needed.
For the moment I’m working on the nose and mouth sections. It is important that all the relevant words are there, and that they are ordered in a logical way that allows a user of pre-written tasting notes to master their sense. First draft follows:
• Weight: early (light, medium, full); mid-palate (light, medium, full); late (light, medium, full); ending: short, medium, long.
• Heat (little, medium, lots; early, mid-palate, late).
• Acidity (little, medium, lots; early, mid-palate, late).
• Tannins (little, medium, lots; early, mid-palate, late).
• Dry (little, medium, lots; early, mid-palate, late).
• Sweetness (little, medium, lots; early, mid-palate, late; artificial, simple, full); brown sugar; burnt sugar; caramel; toffee; fudge; butterscotch; Madeira (sercial, bual, verdelho, malmsey); bubblegum.
• Bitter (nice, nasty); sour (nice, nasty).
• Flowers (violet); grass (dry, wet; fresh-cut).
• Mint (spearmint, peppermint, artificial); eucalyptus.
• Citrus (marmalade): tangerine, mandarin, orange, quince, grapefruit, lemon.
• Berries (jam): strawberry; raspberry; loganberry; blueberry; blackcurrant; blackberry; redcurrant (jelly); cranberry.
• Fruit (stewed): plums; damsons; cherry (caramelised, glacé, black, red, white); dates; prunes; raisins; grapes.
• Fruit 2: rhubarb; apples; pears; bananas; pineapples; sharon fruit.
• Chocolate (dark, milk, white, cocoa powder).
• Coffee; leather; earth; peat; smoke; cedar-wood; metal; musty.
• Spice (mild, medium, strong): pepper (white, black); curry; jalapeño.
• Tanky; plasticine; vegetal; cardboard; paint; acetone; wet dog; 2,4,6-Trichloroanisole.
Edit, Nov 2020: this thread mentioned in Post Tasting Note Checklists.
Long-term, Derek brilliantly! suggested pre-written tasting notes. Lots of words on the tasting note sheets, so that DRT could circle a chosen few of them. So words are needed.
For the moment I’m working on the nose and mouth sections. It is important that all the relevant words are there, and that they are ordered in a logical way that allows a user of pre-written tasting notes to master their sense. First draft follows:
• Weight: early (light, medium, full); mid-palate (light, medium, full); late (light, medium, full); ending: short, medium, long.
• Heat (little, medium, lots; early, mid-palate, late).
• Acidity (little, medium, lots; early, mid-palate, late).
• Tannins (little, medium, lots; early, mid-palate, late).
• Dry (little, medium, lots; early, mid-palate, late).
• Sweetness (little, medium, lots; early, mid-palate, late; artificial, simple, full); brown sugar; burnt sugar; caramel; toffee; fudge; butterscotch; Madeira (sercial, bual, verdelho, malmsey); bubblegum.
• Bitter (nice, nasty); sour (nice, nasty).
• Flowers (violet); grass (dry, wet; fresh-cut).
• Mint (spearmint, peppermint, artificial); eucalyptus.
• Citrus (marmalade): tangerine, mandarin, orange, quince, grapefruit, lemon.
• Berries (jam): strawberry; raspberry; loganberry; blueberry; blackcurrant; blackberry; redcurrant (jelly); cranberry.
• Fruit (stewed): plums; damsons; cherry (caramelised, glacé, black, red, white); dates; prunes; raisins; grapes.
• Fruit 2: rhubarb; apples; pears; bananas; pineapples; sharon fruit.
• Chocolate (dark, milk, white, cocoa powder).
• Coffee; leather; earth; peat; smoke; cedar-wood; metal; musty.
• Spice (mild, medium, strong): pepper (white, black); curry; jalapeño.
• Tanky; plasticine; vegetal; cardboard; paint; acetone; wet dog; 2,4,6-Trichloroanisole.
Edit, Nov 2020: this thread mentioned in Post Tasting Note Checklists.
Re: A possible improvement to tasting-note technology
Is there a way to correlate it with a score for each of teh characteristics?
that way if you're drunk and cant think of that special word, you can give it a number.
that way if you're drunk and cant think of that special word, you can give it a number.
Disclosure: Distributor of Quevedo wines and Quinta do Gomariz
Re: A possible improvement to tasting-note technology
I don’t understand. Please say more. Give an example.g-man wrote:Is there a way to correlate it with a score for each of teh characteristics?
that way if you're drunk and cant think of that special word, you can give it a number.
Re: A possible improvement to tasting-note technology
Because drunk people are RENOWNED for their ability to work with numbers.g-man wrote:that way if you're drunk and cant think of that special word, you can give it a number.
Glenn Elliott
Re: A possible improvement to tasting-note technology
• Berries (jam): strawberry; raspberry; loganberry; blueberry; blackcurrant; blackberry; redcurrant (jelly); cranberry.
black raspberry, mulberry, boysenberry, marionberry
• Coffee; leather; earth; peat; smoke; cedar-wood; metal; musty.
minerals (non-specific), graphite
Glenn Elliott
Re: A possible improvement to tasting-note technology
It is with regret that I have to inform you that there is in fact no long-term cure for LETNB. I thank JDAW for his sterling efforts in breaking new ground in researching treatments and aids that will help to allow me and my fellow sufferers of this tragic illness to cope with the unavoidable symptoms.jdaw1 wrote:Whilst in Portugal Derek was taken ill. The local medical authorities promptly diagnosed LETNB, which some research revealed to be Late-Evening Tasting-Note Brevity. It was a drastic case: the brevity dipping below six words for several wines, and reaching lows of zero (with a measurement error of ±2 words). Apparently there was no short-term cure.
One thing I would like to note is that a side-effect of a cronic bout of LETNB is the inability to process vast amounts of information. This is particularly accute in cases where the serverity of the LETNB episode causes blurred vision and impared hand to eye co-ordination. It is therefore recommended that a simplified version of the pre-written tasting note page be available so that it can be used in the most severe cases.
The options available on the simplified version may look something like:
Nose: Yes / No
Colour: Purple / Red /Brown
Texture: Thick / Thin
Flavour: Very Nice / Nice / Horrible
Finish: Yes, can I have some more please?
"The first duty of Port is to be red"
Ernest H. Cockburn
Ernest H. Cockburn
Re: A possible improvement to tasting-note technology
9 ..jdaw1 wrote:I don’t understand. Please say more. Give an example.g-man wrote:Is there a way to correlate it with a score for each of teh characteristics?
that way if you're drunk and cant think of that special word, you can give it a number.
I don't know I was drunk when posting last night.
Didn't even realize I was posting here =)
goign back and reading the post ... If you're too drunk to write notes, I think you might just confuse yourself if presented with a bevy of flavors. It might be a fun exercise, but one I feel might be fruitless.
Disclosure: Distributor of Quevedo wines and Quinta do Gomariz
Re: A possible improvement to tasting-note technology
• Melon (water, cantaloupe).
More fruit: fig.
Under score section:
• Buy; Buy if cheap; Drink others’; Avoid.
• Ready; wait 2Y, 5Y, 10Y, 20Y, 30Y, more.
• Optimal decant: 0, 1h, 2h, 3h, 6h, 12h, 24h, 2d, 3d, 7d.
More fruit: fig.
Under score section:
• Buy; Buy if cheap; Drink others’; Avoid.
• Ready; wait 2Y, 5Y, 10Y, 20Y, 30Y, more.
• Optimal decant: 0, 1h, 2h, 3h, 6h, 12h, 24h, 2d, 3d, 7d.
Re: A possible improvement to tasting-note technology
I feel that the different types of "Sugars" should be branched onto it's own group.
They are distinctly different from "Sweetness"
• Sweetness (little, medium, lots; early, mid-palate, late; artificial, simple, full);
• Sugar Character: brown sugar; burnt sugar; caramel; toffee; fudge; butterscotch;
They are distinctly different from "Sweetness"
• Sweetness (little, medium, lots; early, mid-palate, late; artificial, simple, full);
• Sugar Character: brown sugar; burnt sugar; caramel; toffee; fudge; butterscotch;
Disclosure: Distributor of Quevedo wines and Quinta do Gomariz
- JacobH
- Quinta do Vesuvio 1994
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Re: A possible improvement to tasting-note technology
There also ought to be an option: ‟have now passed out; this box is being circled by the person sitting to the left / right”. I am also concerned of the potential for false-positives on the bitter options with ticking the ‟• Bitter (nice)” box being an order rather than a description!DRT wrote:Finish: Yes, can I have some more please?
Re: A possible improvement to tasting-note technology
More fruit: pear.
Re: A possible improvement to tasting-note technology
It has just struck me that this, or a variant, could be printed on the reverse of business cards for emergency rapid TN captureDRT wrote: Nose: Yes / No
Colour: Purple / Red /Brown
Texture: Thick / Thin
Flavour: Very Nice / Nice / Horrible
Finish: Yes, can I have some more please?
"The first duty of Port is to be red"
Ernest H. Cockburn
Ernest H. Cockburn
Re: A possible improvement to tasting-note technology
This has become issue 15 of the placemats-on-GitHub.
Re: A possible improvement to tasting-note technology
I can't wait for the technology that would allow me to lick my phone and have an app prepopulate all the appropriate tastes!
Disclosure: Distributor of Quevedo wines and Quinta do Gomariz
Re: A possible improvement to tasting-note technology
but sharing is caring!!
Disclosure: Distributor of Quevedo wines and Quinta do Gomariz
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Re: A possible improvement to tasting-note technology
- Chris Doty
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