ABSTRACTEighty‐six descriptors commonly used to characterize wines were evaluated by 86 respondents. The list was reduced to 33 descriptors which had the greatest meaning. Panels of 33 and 18 judges, respectively, evaluated 14 red and 12 white table wines for acceptability. For each descriptor, each wine was compared against a red or white reference wine. The tines had originally been purchased based on price and general repute as to quality. The panels did not rank the most expensive wines as the most acceptable. For the red wines, 27 descriptors were used for factor analysis. Eight factors were extracted and 14 well defined, oblique simple‐structure planes were identified. For the white wines, six factors were extracted and 11 planes identif
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