WSET Systematic Approack to Tasting Wine & Spirits.xlsx

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1	WSET SYSTEMATIC APPROACH TO TASTING WINE Whites recongnized on aromatics, then on acidity, then on body, reds recognized on structure (tannnis, acidity, alcohol) then on aromatics
2		MARKS
3	APPEARANCE	0	Clarity						clear			hazy (faulty?)															Reds recognized firts on structure (acidity,tannins,body), then on aromatics. Whites first recognized on aromatics.
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5		1	Intensity						pale			medium			deep
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7		1	Colour			white			lemon-green			lemon			gold			amber			brown						Reds: If pale colour > cannot be Syrah, Cab Sv, Merlot
8						rosé			pink			salmon			orange			onion skin
9						red			purple			ruby			garnet			tawny			brown						Purple = violet / ruby = red / garnet = brownish
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11		0	Other observations						legs/tears			deposit			petillance			bubbles
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13	NOSE	0	Condition						clean			unclean (faulty?)
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15		1	Intensity						light			medium(-)			medium			medium(+)			pronounced
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17		5	Aroma characteristics					see bellow																			You need to mention at least 5
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19	PALATE	1	Sweetness						dry			off-dry			medium-dry			medium sweet			sweet			luscious
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21		1	Acidity						low			medium(-)			medium			medium(+)			high						White with medium - acidity = German sweet, otherwise always at least medium (excluding sparklings)
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23		0/1	Tannin			level			low			medium(-)			medium			medium(+)			high
24						nature			ripe/soft	vs		unripe/green			/			coarse	vs		fine-graines
25																											<11 low 11-11.5 medium - 12-12.9 medium 13-14 medium + >14 high
26		1	Alcohol						low			medium(-)			medium			medium(+)			high
27						fortified w.			low						medium						high
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29		1	Body						light			medium(-)			medium			medium(+)			full
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31		1	Flavour intensity						light			medium(-)			medium			medium(+)			prononced
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33		4	Flavour characteristics					see bellow																			You need to mention at least 4
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35			Other observations				Texture					steely			oily			creamy			mouthcoating			petillance (still wine)
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37		1	Finish						short			medium(-)			medium			medium(+)			long
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39	CONCLUSIONS		Assessment of quality						faulty			poor			acceptable			good			very good			outstanding
40								("BLICE" Balance, Lenght, Intensity, Complexity, Elegance)										BLICE 1 box = acceptable / 2=good / 3= very good / 4=outstanding
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42			Readiness for dinking &						too young			can drink now, but potential for ageaing						drink now, niot suitable for ageing or further ageing						too old
43			potential for ageing						too young			can drink now, but potential for ageaing						drink now, niot suitable for ageing or further ageing						too old
44								(Concentration, Acidity, Tannin, development of aroma and flavour chracteristics)
45			The wine in context
46						Coutry / region of origin
47						Grape variety
48						Style within the category for sparkling and fortified wines
49						Method of production for sparkling and fortified wines
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51	(A)ROMAS & (F)LAVOURS			A	F		A	F		A	F		A	F		A	F		A	F		A	F		A	F
52						PRIMARY
53									Floral			acacia			honeysuckle			elderflower			blossom			rose			violet
54			delicate									geranium			chamomille
55
56			intense						Green fruit			apple			pear			quince			grape			goosberry			pear drop
57
58									Stone fruit			grapefruit			lemon			lime			orange peel			lemon peel
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60									Tropical fruit			banana			lychee			mango			melon			passion fruit			pineapple
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62									Red fruit			redcurrant			raspberry			strawberry			red cherry			red plum			cranberry
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64									Black fruit			blackcurrant			blackberry			blueberry			black cherry			black plum			bramble
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66									Dried fruit			fig			prune			raisin			sultana			kirsch			jamminess
67			simple									baked fruits			preserved fruits
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69			complex						Herbaceous			bell pepper			grass			asparagus			tomato leaf			blackcurrant leaf
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71									Herbal			eucalyptus			mint			medicinal			lavender			fennel			dill
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73									Pungent spice			liquorice			juniper			ginger			black/white pepper
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75									Other			flint			wet stones			rubber			wet wool
76						SECONDARY
77									Yeast			biscuit			bread			toast			pastry			brioche			bread dough
78			generic									cheese			yoghurt
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80			well-defined						MLF			butter			cheese			cream			yoghurt
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82									Oak			vanilla			cloves			nutmeg			coconut			butterscotch			toast
83												cedar			chared wood			smoke			chocolate			coffe			resinous
84						TERTIARY
85									Deliberate oxidation						almond			marzipan			coconut			hazelnut			walnut
86			under-ripe												chocolate			coffee			caramel			toffee
87
88			ripe						Fruit developpment (white)						dried apricot			marmalade			dried apple			dired banana			…
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90			overripe						Fruit developpment (red)						fig			prune			tar			dried blacberry			cooked blackberry
91															cooked red plum
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93									Bottle age (white)						petrol			cinnamon			ginger			nutmeg			toast
94															nutty			cereal			mushroom			hay			honey
95
96									Bottle age (red)						leather			forest floor			earth			mushroom			game
97															cedar			tobacco			vegetal			wet leaves			savoury
98															meaty			farmyard
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