What is JAR?

We were in the midst of a heat wave last week that lasted from Thursday, July 2 to Saturday July 4. This week on Monday and today, we were getting pummeled by rain. These two events conspired to keep us out of the vineyard so it is a good time to read up on literature that I've downloaded and keep meaning to read.
The article that I am currently reading is called, "Sensory representation of typicality of Cabernet franc wines related to phenolic composition: Impact of ripening stage and maceration time," it is quite a dense article published in Analytica Chimica Acta.
One acronym caught my eye, called JAR, which means Just About Right (JAR) and refers to how to assess the typicality related to a Protected Designation of Origin (PDO).
Typicality is defined as the characteristics of a wine from a terroir including environmental factors, variety, cultivation and winemaking practices. The resulting biochemical and sensory characteristics of the wine make it possible to differentiate, identify and recognize the wine as coming from a specific PDO.
A little further into the article, I came across a tabulation of the descriptive attributes used to evaluate sensory properties of wines in the quantitative descriptive analysis (DA) and the Just About Right analysis (JAR)

Descriptive Analysis (DA)	Attributes	Description
Visual Olfactive	Color Intensity	Intensity of colour, from pale to dark
	Black currant	Blackcurrant (fruit and liqueur)
	Stewed red fruits	Jam of strawberries or raspberries
	Other red fruits	Fresh red fruits: strawberry, raspberry
	Pastry	Vanilla, cinnamon, candy
	Alcohol	Alcohol
	Empyreumatic	Smoky, toast
	Spciy	Pepper
	Vegetal	Green wood, freshly mown grass
	Humus	Undergrowth, moist wood, ground
	Animal	Leather, stable
Mouthfeel	Acidity	Intensity of sour taste
	Bitterness	Intensity of bitter taste
	Alcohol	Intensity of alcohol taste
	Astringency	Intensity of astringent taste
Just About Right Analysis (JAR)
Visual Olfactive	Color Intensity	Intensity of colour
	Shade	Shade of colour, from orange to purple
Olfactive	Odor intensity	Intensity of odor
	Red fruits	Shade of colour, from orange to purple
	Black fruits	Wine aromas that suggest black currants
	Ripe fruits	Wine aromas that suggest ripe fruits, candied fruits
	Vegetal	Vegetal, herbaceous, sweet pepper
Mouthfeel	Soft tannins	Tannins with smooth and fine textured astringency
	Acidity	Perceived acidity
	Thickness	The viscosity as an indicator of a full-bodied style
	Astringency	Drying and roughing sensation
	Length	The time that aftertaste persists in the mouth

The authors used these descriptors and a panel of judges to enable them to draw conclusions. More about this aricle coming in another blog.
References:
1. Yves Cadot, Soline Caillé, Alain Samson, Gérard Barbeau, and Véronique Cheynier, "Sensory representation of typicality of Cabernet franc wines related to phenolic composition: Impact of ripening stage and maceration time", Analytica Chimica Acta, 732 (2012) 91–99.