survey is here...
http://coowine.cqu.edu.au/
CQU wine label survey
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Daryl Douglas
- Posts: 1361
- Joined: Fri Sep 05, 2003 7:23 pm
- Location: Nth Qld
Not really, wise ass. Why would it be spam? I am not selling anything, nor have any affiliation with the survey, and I am not flooding this or any other web site with it. If it annoys you, dont respond. If it is against forum policy, the admin can delete this thread if he wishes.
Just thought it was interesting and would post it here. Obviously not of interest to you lot then.
Just thought it was interesting and would post it here. Obviously not of interest to you lot then.
DerekJ wrote:Not really, wise ass. Why would it be spam? I am not selling anything, nor have any affiliation with the survey, and I am not flooding this or any other web site with it. If it annoys you, dont respond. If it is against forum policy, the admin can delete this thread if he wishes.
Just thought it was interesting and would post it here. Obviously not of interest to you lot then.
For what it is worth I did do the survey when you first posted it. The difficulty was that only half the labels had the vintage on them. Wasn't sure if I should have taken that into account
Oh and it looks like you have a bit of a glass jaw there
cheers
Carl
Bartenders are supposed to have people skills. Or was it people are supposed to have bartending skills?
Derek
Personally I didn't complete the survey. I don't know what it's about and tend not to follow links that don't explain what they're about (you never know where they'll take you
). As Daryl implied, brief messages combined with links are one of the calling cards of spammers.
Could you use the edit facility to give some more background to this (and if you have any interest / invovement). The upside should be if more people understand what and why, they might follow the link.
thanks
Ian
Personally I didn't complete the survey. I don't know what it's about and tend not to follow links that don't explain what they're about (you never know where they'll take you
). As Daryl implied, brief messages combined with links are one of the calling cards of spammers.
Could you use the edit facility to give some more background to this (and if you have any interest / invovement). The upside should be if more people understand what and why, they might follow the link.
thanks
Ian
Well why not ask what its about without assuming spam?
Its a survey for a student from Central Queensland University, doing research attempting to find out whether the label on the bottle influences wine purchases. I saw the link in the paper, and since its wine related, thought it would apply here.
From the front page when you click the link:
Glass jaw? Well, I find it incredibly difficult for newbies to be able to join this forum (OK its spammer protection, but it does discourage new people joining) and participate. At times it seems like a forum for a few regulars only. I am trying to find out as much as I can about wine by joining this forum, and thought I could at last contribute something useful to the forum. If I get a smart ass response only, this will only serve to discourage my, and other newbs participation.
Yes, perhaps I am a wee bit fragile. I find it intimidating posting tasting notes and the like when I feel I cannot conjure up those wonderfully descriptive and imaginative tasting notes and scores, as my palate and tasting experience cannot do the same.
BTW, how do people come up with scores out of 100? Do they pull the figures from their ass, or is there a standard way to calculate? And why have I never seen a score below 80? Why not just make it out of 20 then?
Its a survey for a student from Central Queensland University, doing research attempting to find out whether the label on the bottle influences wine purchases. I saw the link in the paper, and since its wine related, thought it would apply here.
From the front page when you click the link:
Dear Participant,
This explanatory statement is written to inform you about the research project in which you have expressed a participatory interest.
Research Focus: The aim of this research is to establish the value of regional brands to both the region and the individual organisations operating within it. The research involves developing a proposed model, from both literature and past research to produce an accurate measure of regional brand value.
Why is this important? If product country image affects can be shown at the regional level this could have significant implications for regional economic development. It may be possible to brand products, particularly agricultural produce, with, for example, the “Central Queensland†brand. For example, Rockhampton’s beef, The Whitsundays’ Eungella Organic Yoghurts or Yeppoon’s Pineapples could become synonymous with “Scottish Beef†or “Lancashire†cheese.
Contact details: My name is Angela Dobele and I am a researcher in the School of Commerce and Marketing, Faculty of Business and Informatics, at Central Queensland University, North Rockhampton Campus. I can be contacted on (07) 4930 9016 or by e-mail at a.dobele@cqu.edu.au. The chief researcher on this project is Dr Phil Bretherton, who can be contacted at p.bretherton@cqu.edu.au.
Glass jaw? Well, I find it incredibly difficult for newbies to be able to join this forum (OK its spammer protection, but it does discourage new people joining) and participate. At times it seems like a forum for a few regulars only. I am trying to find out as much as I can about wine by joining this forum, and thought I could at last contribute something useful to the forum. If I get a smart ass response only, this will only serve to discourage my, and other newbs participation.
Yes, perhaps I am a wee bit fragile. I find it intimidating posting tasting notes and the like when I feel I cannot conjure up those wonderfully descriptive and imaginative tasting notes and scores, as my palate and tasting experience cannot do the same.
BTW, how do people come up with scores out of 100? Do they pull the figures from their ass, or is there a standard way to calculate? And why have I never seen a score below 80? Why not just make it out of 20 then?
Hi Derek and a belated welcome to the forum.
You seem fairly fluent with your words, if you'd added a little more explanation in your first post it may have avoided the knee-jerk response.
Regarding your 100 points question, I can't answer that as if I have to score (I avoid it like the plague) I use the Australian Wine Show 20 point system.
"Australian Wine Show Scoring
Exhibits in all Australian Wine Shows are judged on a comparative basis, ie. all the entries are judged at the same time. The other method used in Varietal classes in Adelaide is the International system where the wines are judged and pointed individually. Exhibits are judged on a point score with a maximum of 20 points. On the judging sheet this is divided into:
1. 3 points for colour and condition; usually wines with poor colour are rejected for defect on both nose and palate.
2. 7 points for nose.
3. 10 points for palate: a wine with an excellent nose may fall down on the palate due to excessive acidity or tannin defects. Conversely, some wines with only a fair nose may have excellent balance on the palate.
Medals are awarded for the following points:
18.5-20 -Gold Medal 17.0-18.4 -Silver Medal 15.5-16.9 -Bronze Medal"
Here is a little info on the 100 pt system:
http://redbigot.info/100pt.html
Jeremy Oliver scores using the 20 pt system and converts them to 100 pts. according to this table:
19.5-19.6 - 98
19.2-19.4 - 97
18.9-19.1 - 96
18.6-18.8 - 95
18.3-18.5 - 94
18.0-18.2 - 93
17.7-17.9 - 92
17.4-17.6 - 91
17.0-17.3 - 90
16.7-16.9 - 89
16.4-16.6 - 88
16.0-16.3 - 87
15.7-15.9 - 86
15.5-15.6 - 85
15.3-15.4 - 84
15.1-15.2 - 83
14.9-15.0 - 82
14.7-14.8 - 81
14.5-14.6 - 80
14.3-14.4 - 79
14.1-14.2 - 78
13.9-14.0 - 77
13.7-13.8 - 76
13.5-13.6 - 75
And lastly the important ones ...
13.0 - 72
12.5 - 70
12.0 - 67
11.0 - 62
You seem fairly fluent with your words, if you'd added a little more explanation in your first post it may have avoided the knee-jerk response.
Regarding your 100 points question, I can't answer that as if I have to score (I avoid it like the plague) I use the Australian Wine Show 20 point system.
"Australian Wine Show Scoring
Exhibits in all Australian Wine Shows are judged on a comparative basis, ie. all the entries are judged at the same time. The other method used in Varietal classes in Adelaide is the International system where the wines are judged and pointed individually. Exhibits are judged on a point score with a maximum of 20 points. On the judging sheet this is divided into:
1. 3 points for colour and condition; usually wines with poor colour are rejected for defect on both nose and palate.
2. 7 points for nose.
3. 10 points for palate: a wine with an excellent nose may fall down on the palate due to excessive acidity or tannin defects. Conversely, some wines with only a fair nose may have excellent balance on the palate.
Medals are awarded for the following points:
18.5-20 -Gold Medal 17.0-18.4 -Silver Medal 15.5-16.9 -Bronze Medal"
Here is a little info on the 100 pt system:
http://redbigot.info/100pt.html
Jeremy Oliver scores using the 20 pt system and converts them to 100 pts. according to this table:
19.5-19.6 - 98
19.2-19.4 - 97
18.9-19.1 - 96
18.6-18.8 - 95
18.3-18.5 - 94
18.0-18.2 - 93
17.7-17.9 - 92
17.4-17.6 - 91
17.0-17.3 - 90
16.7-16.9 - 89
16.4-16.6 - 88
16.0-16.3 - 87
15.7-15.9 - 86
15.5-15.6 - 85
15.3-15.4 - 84
15.1-15.2 - 83
14.9-15.0 - 82
14.7-14.8 - 81
14.5-14.6 - 80
14.3-14.4 - 79
14.1-14.2 - 78
13.9-14.0 - 77
13.7-13.8 - 76
13.5-13.6 - 75
And lastly the important ones ...
13.0 - 72
12.5 - 70
12.0 - 67
11.0 - 62
Cheers
Brian
Life's too short to drink white wine and red wine is better for you too! :-)
Brian
Life's too short to drink white wine and red wine is better for you too! :-)
DerekJ wrote:BTW, how do people come up with scores out of 100? Do they pull the figures from their ass, or is there a standard way to calculate?
I thought that was the standard way of calculating wine scores! Its what I have been doing for the last few years.
And, I have to disagree that this forum is difficult for newbs to contribute to. Two years ago I started posting mere vibes and thoughts on wines before progressing to tasting notes and have only received encouragement along the way - even for the smallest, most brief contributions. Try it out, no one will bite you.
Premierships and great wine... that is what life is all about
DerekJ wrote:Glass jaw? Well, I find it incredibly difficult for newbies to be able to join this forum (OK its spammer protection, but it does discourage new people joining) and participate. At times it seems like a forum for a few regulars only. I am trying to find out as much as I can about wine by joining this forum, and thought I could at last contribute something useful to the forum. If I get a smart ass response only, this will only serve to discourage my, and other newbs participation.
Yes, perhaps I am a wee bit fragile. I find it intimidating posting tasting notes and the like when I feel I cannot conjure up those wonderfully descriptive and imaginative tasting notes and scores, as my palate and tasting experience cannot do the same.
BTW, how do people come up with scores out of 100? Do they pull the figures from their ass, or is there a standard way to calculate? And why have I never seen a score below 80? Why not just make it out of 20 then?
Hi DerekJ,
As far as tasting notes go, I am happy reading what people are drinking and whether they like it or not. More information is nice but thats all it takes to post a tasting note. Some of mine are just that. So please don't feel afraid to post!
I think RB has a good summary there of the winescoring system. There are many others you can look at. Besides the internet there are quite a few books on the subject although I haven't been too interested as I am not really a pointscorer myself. Its useful though as to help communicate your feelings on a wine. I think most 100 point scorers have an internal standard based on the wines they have tasted in the past (especially benchmark wines) and use that as a yardstick for the wine in front of them. At least I assume that unless they publish their method.
Lastly, I hope you didn't take offense at the 'glass jaw' quote. I thought your use of language in reply was robust and so the comment was just referring to that.
In the end most of the people here are here as we have a common interest and I suspect you have a similar one. Welcome!
cheers
Carl
Bartenders are supposed to have people skills. Or was it people are supposed to have bartending skills?
Derek,
This may help Oils ain't Oils
According to the Parker 100 scale, a wine gets:
50 points for being called wine.
Colour and appearance = 5
Aroma = 15
Flavour and Finish = 20
Quality and Evolution = 10
This may help Oils ain't Oils
According to the Parker 100 scale, a wine gets:
50 points for being called wine.
Colour and appearance = 5
Aroma = 15
Flavour and Finish = 20
Quality and Evolution = 10
Derek
Thanks for posting the extra info.
As for scores and tasting notes, scoring of wines is one of the biggest areas of contention and heated debate in the wine world.
Personally I don't score wines, but can see why the critics do. I do find the 'get 50 points for turning up' attitude disappointing as it suggests a desire not to annoy the producers (something that is more prevalent in the wine world than say food criticism). As I said, contentious, so I better stop before I start the debate rolling again
I do write tasting notes, though I can see how this would be intimidating. Maybe start by writing a few simple notes for your own use (www.) cellartracker (.com) is a useful place to do this. If you then feel like posting them later fine, but there's no pressure to do so. In addition, every week Ric (aka TORB) posts a weekly drinking report request, which can vary between a simple one or two word appraisal, a sentence or two, up to rambling rubbish (I'm good at rambling rubbish
). A great place to start posting opinions on wines you've tasted.
I hope this helps
regards
Ian
Thanks for posting the extra info.
As for scores and tasting notes, scoring of wines is one of the biggest areas of contention and heated debate in the wine world.
Personally I don't score wines, but can see why the critics do. I do find the 'get 50 points for turning up' attitude disappointing as it suggests a desire not to annoy the producers (something that is more prevalent in the wine world than say food criticism). As I said, contentious, so I better stop before I start the debate rolling again
I do write tasting notes, though I can see how this would be intimidating. Maybe start by writing a few simple notes for your own use (www.) cellartracker (.com) is a useful place to do this. If you then feel like posting them later fine, but there's no pressure to do so. In addition, every week Ric (aka TORB) posts a weekly drinking report request, which can vary between a simple one or two word appraisal, a sentence or two, up to rambling rubbish (I'm good at rambling rubbish
). A great place to start posting opinions on wines you've tasted.
I hope this helps
regards
Ian
