How do you assess your body objectively

Good wine? This is how you judge objectively!

What is good wine You can judge this in two completely different ways: subjective or objective.

With the subjective rating you simply say how much you like the wine: Excellent, good or not at all? There is nothing wrong with this assessment. But there is a kind of evaluation that goes beyond this personal opinion. It is based on objective quality criteria and can therefore be applied equally fairly to all wines.

In the following I have listed the most important criteria. They should help you with the assessment. You can of course add other points yourself that you think are important.

Judge wine using objective quality criteria

Intensity of the aromas

A great drop should be aromatic, so intense flavors are usually a sign of quality. However, the aroma must not be too extreme, as this can disturb the harmony and thus the enjoyment. Few and above all indefinable aromas can indicate a simple drop.


Simple wines often have only one or maybe two barely identifiable aromas and thus appear boring. Large crus, on the other hand, have a large number of easily recognizable flavor notes from various flavor families. The longer the wine is in the glass, the more of it emerges. A great wine changes and develops its aroma in contact with air. We call such aromas multi-layered or “complex”.


The so-called "harmony" on the palate is about the balance between the "charm" on one side and the "structure" on the other.


Extract, fruit, body and sweetness are «Charm elements». They offer drinking fun at first, but in the long run they seem boring on their own.

Acid and tannins are the so-called «Structure elements». They give the wine backbone and make it full of character and storable. Without fruit and body, however, a wine can appear harsh and unattractive. The secret to a great wine is a balance between these opposing perceptions.


Simple wines end briefly and abruptly or leave an unpleasant aftertaste. With great wines, the fine aroma lingers on the palate for a long time. Incidentally, oenology uses its own unit of measurement to evaluate the finish Caudalie (from cauda, ​​Latin tail). 1 caudalie corresponds to one second of reverberation. Wines with less than 5 seconds are considered short, wines with 10 and more caudalies are considered long.


Personally, I only use these evaluation criteria very simply: without weights, points or multiplication. After the tasting, I simply go through the wine in my head and ask myself whether the 4 criteria meet the expectations or not. Over-fulfilled everywhere is excellent, if hardly a point has been reached, there is an objective weak. And this regardless of whether I personally like the bottle or not.

  • 4 points → outstanding
  • 3 points → very good
  • 2 points → Well
  • 1 point → average
  • 0 points → weak

The icing on the cake: the price-performance ratio

The objective evaluation shows another invaluable advantage here: if you have blindly tasted a bottle and have assessed it impartially, you can associate this judgment with the price. If the wine is good and surprisingly cheap, the ratio of enjoyment to price is great. If you have rated a glass in the blind tasting as at most average and then it turns out that it is an expensive bottle, the price-performance ratio is poor.

And, because every wine lover can always be influenced by the label, we taste consistently and exclusively blindly in all courses at the Académie du Vin. Because this is the only way to achieve a really fair and objective judgment.