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Wine reviews

On the page 'Wine Reviews' you can find short decriptions of the wines, as tasted by myself, but accompanied by a rating system in points. When we taste wine we always go trough a set amount of steps, in which we judge a different aspect of the wine, like the appearance, the fragrance, taste and the conclusion.

  1. Appearance: we are judging with our eyes. We judge the clarity and intensity of the wine. With clearity is meant that the wine is not cloudy or there are no parts floating through, but the wine is nice and shiny. The intensity is set in degree in which we can see through the wine. Keep your glass slightly tilted abov a white paper with black letters. The harder it is to read the letters through the wine, the deeper the intensity gets set. While judging the colour we do not only differate if the colour is red or white, but also differate whether it is light, medium or dark. When doing this, we can already judge if the wine shows aging signs. At the end of this we look to see if there are other observations like the viscosity. This is the way how the wine 'hangs' in the glass and the way the legs come down after we swirl the wine. A high level of viscosity shows a higher level of alcohol, suger or a combination of both.  
  2. Fragrance: Here we judge with our nose. It is recommended to smell the wine before we swirl again. This way we open op our sense of scent. It is important to not concentrate on what we smell just yet, this will come after. We swirl the wine with the goal of setting all the aromas free and giving the wine the chance to show more of itself. Certain aromas only come surfacing after swirling and in contact with air. Now we smell again, but this time with a deeper inhalation and we try to isolate certain scents, in order to identify them. A wine aroma wheel will be of much assistance with the sometimes hard to describe aromas. Try and concentrate on one aroma at once, for instance the fruit aromas first, then the floral notes, vegetal, yeast and oak. Some wines have notes of aging and we describe them as earthy notes like tree moss or mushroom.
  3. Taste: during this step we do the actual tasting. We take a big sip and let it swirl in our mouth. It is important to make sure that the wine has reach every corner, from beneath the tong to the lips. We almost 'chew' the wine and suck in some air between our teeth in order to give the wine more oxygen so it would reveal more of its aromas. After we swallow we can make an wel thought judgement. We judge the acidity, the sweetness and after that we look at the tannins. The tannins give us that grippe feeling in our mouth, mainly bitterness being found around the teeth. We also make a judgemant about the texture, mouthfeel and intensity.
  4. Conclusion: The first item of the conclusion contains the aftertaste. This means the taste left on the palate after the wine has been swalloged or spit out. We also check the complexity of both taste and fragrance an come to a general conclusian and score.  


we use a scale from 1-100 to score the wine. This is a traditional way of scoring wine and actually we shoud say 50-100, because everything below is almost undrinkable!  

50-59 Wine still has a lot of flaws and is only suitable to cook with.  

60-69 Still many flaws, but yet drinkable. These are the real cheaper bulk wines from the super market. They usually have no mention of a winery or determination of origin.

70-79 These wines have a few lesser flaws and the winery is also mentioned on the label. However these are still very ordinary wines that are produces in high volumes. We usually see a lot of house wines coming from this range.

80-84 The location of the areas gets more clear and specific. Also the vintage becomes more and more important. These wines are classified as above average to good.  

85-90 The wines become more complex and the aftertaste is longer. These wines are classified as good to very good.

91-94 The complexity rises and the determination of origin gets set to a specific village or even winery. These wines are rated very good to excellent.

95-100 These are often wines coming from a specific type of soil, vintage or vineyard. Wines with these scores are the absolute best!