WSET Level 2 Systematic Approach to Tasting Wine

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APPEARANCE

Intensity pale – medium – deep

Colour white lemon – gold – amber

rosé pink – pink-orange – orange

red purple – ruby – garnet – tawny

NOSE

Intensity light – medium – pronounced

Body light – medium – full

Flavour intensity light – medium – pronounced

Flavour characteristics e.g. primary, secondary, tertiary

Finish short – medium – long

CONCLUSIONS

Quality poor – acceptable – good – very good – outstanding

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Wine

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Primary Aromas and Flavours

The aromas and flavours of the grape and alcoholic fermentation

Floral blossom, rose, violet

Green fruit apple, pear, gooseberry, grape

Citrus fruit grapefruit, lemon, lime, orange

Stone fruit peach, apricot, nectarine

Tropical fruit banana, lychee, mango, melon, passion fruit, pineapple

Red fruit redcurrant, cranberry, raspberry, strawberry, red cherry, red plum

Black fruit blackcurrant, blackberry, blueberry, black cherry, black plum

Herbaceous green bell pepper (capsicum), grass, tomato leaf, asparagus

Yeast (lees, autolysis, flor) biscuit, pastry, bread, toasted bread, bread dough, cheese, yogurt

Malolactic conversion butter, cream, cheese

Oak vanilla, cloves, coconut, cedar, charred wood, smoke, chocolate,

Tertiary Aromas and Flavours

The aromas and flavours of maturation

Red wine dried fruit, leather, earth, mushroom, meat, tobacco, wet leaves,

White wine dried fruit, orange marmalade, petrol (gasoline), cinnamon, ginger,