How to use it: Record what the label can prove, then assess appearance, aroma, dryness, acidity, body, texture and finish. End with your own conclusion and a food match. There is no numerical score: the aim is to notice clearly and compare consistently.
This worksheet separates observation from assumption. A pale colour does not prove that a rosé is dry or high quality, and a familiar appellation does not tell you everything about the bottle. Taste first, use plain language and write down the evidence that shaped your view.
Keep the sheet and compare wines side by side. If you liked freshness and delicacy, look for a similar weight and acid profile. If texture and savoury length stood out, explore more structured rosé or the region’s red and white wines. For bottle clues, use the Australian buying guide.