UNM wrote:
Just wanted to say thanks to 3C for the informative posts. They will prove useful in the future as a reference.
lol .. i'm not sure how useful .. I did say they were my own notes , so yes . useful reference for me to see how much I missed and what other descriptors the professionals use - and also a reminded to self of just how bad of a cupper I am :rofl: .. anyway .. here are the Top Jury Descriptors .. for the ones I posted above, compare them to mine for a good laugh ! :laugh: Rank 7 - Aroma/Flavor- coffee blossom, marzipan, strawberry, almond butter, passion fruit, cinnamon, citrus, sweet chocolate Acidity- fantastic, transparent, grapefruit, sauvignon blanc, white wine, delicate, Other- well balanced, sweet, plum, raisins, rich, velvety, well-structured, long finish Rank 5 - Aroma/Flavor- lime, pineapple, papaya, fruit punch, red passion fruit, honey, sugar cane, peach, brown sugar, caramel, sweet, floral, Acidity- white grape, refined, lively, citric and grape, delicate, vibrant Other- silky, creamy mouthfeel, dense, heavy, creamy, long sweet finish Rank 4 - Aroma/Flavor jasmine, bergamot, floral, vanilla, violet aroma red cr
