WSET Level 3 Systematic Approach to Tasting Wine

1 Notes to students: For lines where the entries are separated by a hyphen You must select one and only one of these lines starting with where the entries are separated with commas These are entries that you should considerwhen writing your Tasting note. You may not need to comment on each entry for every wine. Copyright Wine & Spirit Education Trust 2016. The WSET Level 3 Systematic Approach to Tasting Wine may only be reproduced with the written permission of the WSET subject to their terms and conditions. For more information contact Level 3 Systematic Approach to Tasting Wine APPEARANCEC larityclear hazy (faulty?)Intensitypale medium deepColourwhitelemon-green lemon gold amber brownros pink salmon orange redpurple ruby garnet tawny brownOther , deposit, p tillance, bubblesNOSEC onditionclean unclean (faulty?)Intensitylight medium(-) medium medium(+) pronounced Aroma , secondary, tertiaryDevelopmentyouthful developing fully developed tired/past its bestPALATES weetnessdry off-dry medium-dry medium-sweet sweet lusciousAciditylow medium(-) medium medium(+) high Tanninlow medium(-) medium medium(+) highAlcohollow medium highfortified wines:low medium high Bodylight medium(-) medium medium(+) fullMoussedelicate creamy aggressive Flavour intensitylight medium(-) medium medium(+) pronouncedFlavour , secondary, tertiaryFinishshort medium(-) medium medium(+) longCONCLUSIONSASSESSMENT OF QUALITY Quality levelfaulty poor acceptable good very good outstandingLevel of readiness can drink now,drink now: notfor drinking/too young but has potential suitable for ageing too oldpotential for ageingfor ageingor further ageingNote to students.

2 The WSET Level 3 Wine-Lexicon is designed to be a prompt and a guide which you do not need tomemorise. You can pass the Tasting examination with distinction if you use the descriptors in the Wine-Lexicon but youdo not need to limit yourself to these terms and the examiners will accept other descriptors so long as they are Level 3 Wine-Lexicon:supporting the WSET Level 3 Systematic Approach to Tasting Wine Are the flavoursdelicate or intense?simple orcomplex?generic orwell-defined?fresh orcooked?under-ripe orripe orover-ripe?Are the flavours fromyeast, MLF oroak?Do the flavours showdeliberate oxidation,fruit development orbottle age?DESCRIBING AROMA AND FLAVOURT hink in terms of primary, secondary and tertiaryPrimary Aromas and Flavours The aromas and flavours of the grape and alcoholic fermentationKey questionsClusters DescriptorsFloralacacia, honeysuckle, chamomile, elderflower, geranium, blossom,rose, violetGreen fruitapple, gooseberry, pear, pear drop, quince, grapeCitrus fruitgrapefruit, lemon, lime (juice or zest?)

3 , orange peel, lemon peelStone fruitpeach, apricot, nectarineTropical fruitbanana, lychee, mango, melon, passion fruit, pineappleRed fruitredcurrant, cranberry, raspberry, strawberry, red cherry, red plumBlack fruitblackcurrant, blackberry, bramble, blueberry, black cherry, black plumDried/cooked fruitfig, prune, raisin, sultana, kirsch, jamminess, baked/stewed fruits,preserved fruitsHerbaceousgreen bell pepper (capsicum), grass, tomato leaf, asparagus,blackcurrant leafHerbaleucalyptus, mint, medicinal, lavender, fennel, dillPungent spiceblack/white pepper, liquoriceOtherflint, wet stones, wet woolSecondary Aromas and FlavoursThe aromas and flavours of post-fermentation winemakingKey questionsClusters DescriptorsYeast (lees, autolysis)biscuit, bread, toast, pastry, brioche, bread dough, cheeseMLFbutter, cheese, creamOakvanilla, cloves, nutmeg, coconut, butterscotch, toast, cedar, charred wood, smoke, chocolate, coffee, resinousTertiary Aromas and Flavours The aromas and flavours of maturation Key questionsClusters DescriptorsDeliberate oxidationalmond, marzipan, hazelnut, walnut, chocolate, coffee, toffee, caramelFruit developmentdried apricot, marmalade, dried apple, dried banana, etc.

4 (white)Fruit developmentfig, prune, tar, dried blackberry, dried cranberry, etc. (red)cooked blackberry, cooked red plum, etc. Bottle age (white)petrol, kerosene, cinnamon, ginger, nutmeg, toast, nutty,mushroom, hay, honeyBottle age (red)leather, forest floor, earth, mushroom, game, tobacco, vegetal,wet leaves, savoury, meaty, farmyar