Forget the fruit salad: learn to evaluate wine STRUCTURALLY!

How boring is a wine tasting note that describes a wine like a recipe for sangria?  Blood orange, bing cherry and kiwi?  Really?  Forget the fruit salad and learn to describe a wine like a pro.

Here's my notes that I read off of:

Does smelling cherries or raspberry make a wine better?  Of course not.  But breaking down the structural elements of a wine gives us a clear and distinct idea of our stylistic preferences in wine.  Go to a wine shop and say you want a wine that smells like 'bing cherries', a wine geek may look at you funny.  But if you say you want a structured and austere Chablis, they will know exactly how to hook you up!

Here's the visual aids reproduced:

Nose: Aroma (fermentative)/Bouquet (aged)
Jammy:  15%+ Napa Cab or Paso Zinfandel.
Fruity/Primary:  Cru Beaujolais (young-3 years)
Balanced:  Sta Rita Hills Pinot Noir (3 years from vintage date)
Earthy/Mineral:  5 year Chablis, Premier Cru
Austere/Mature:  20 year old Romanee Conti

Body/Midpalate/Texture:
Light/Elegant:  Sauv. Blanc
Balanced/ 'Round':  Chardonnay, Pinot Noir, Chinon
Rich/ "Chewy": Young First Growth Bordeaux, Barolo, Sierra Foothills Old Vine Zinfandel

Finish/Structure:
Flabby/Soft/Low Acid/ High pH (hydrogen ion activity) High ripeness Zinfandel, 'cougar juice' Chardonnay
Balanced/Structured (Round) (Sta. Maria Pinot Noir)
Highly structured/Tannic/Firm/Bright (Chablis)
Highly Tannic/Shrill/Acidic (Dry Alsatian Riesling)