Varietal Scales

In Harvey Steiman's recent article, "Putting Pinot Gris on the Scale," he discusses how the Australian Wine Research Institute, which is funded by the wine industry and government, created a Pinot Gris/Grigio Style Spectrum, which features a sliding scale graphic that vintners can use on their labels. "It is meant to indicate where the wine fits along nine stops from "crisp, lean and racy" to "luscious, opulent, and luxurious,"" he writes.

The Australian's developed a number of tests, instead of relying on imprecise subjective tasting or the winery's tasting notes to classify the wines.

The International Riesling Alliance has also developed a scale for producers to add to their packaging. The scale ranges from dry to sweet. I know a handful of Oregon riesling producers who are incorporating this onto their 2009 releases.

What are your feelings about adding this to other varietals? Would it help you as a consumer? A Syrah scale with savory vs. jammy? A Chardonnay scale with buttery and oaky vs. crisp and acidic? Join the conversation.