Taste for Service, Not for Poetry
Translate tasting observations into service actions.
A good service tasting note ends in an action. Aroma words help memory, but structure tells you how to serve. Appearance asks: is it sound and expected? Clarity, color, gas, and sediment tell you whether the wine looks correct for its age and style. Cloudiness or unexpected bubbles may require a closer condition check. Nose asks: is it clean and expressive? Clean but muted may be temperature. Musty, oxidized, or volatile notes may signal a fault. The nose tells you whether to wait, warm, decant, or replace. Palate asks: what structure needs protection? Acidity wants freshness. Tannin may want air…
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