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    WSET Systematic Approack To Tasting Wine & Spirits - XLSX - WINE

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    Il Mulinaio
    The document provides guidance on using the systematic approach to tasting wine. It outlines how whites are recognized first by aromatics, then acidity and body, while reds are recognized first by structure (tannins, acidity, alcohol) and then aromatics. It also provides a scoring system to evaluate wines based on appearance, nose, palate, and conclusions.

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    WSET Systematic Approack To Tasting Wine & Spirits - XLSX - WINE

    Uploaded by

    Il Mulinaio
    221 views1 page
    The document provides guidance on using the systematic approach to tasting wine. It outlines how whites are recognized first by aromatics, then acidity and body, while reds are recognized first by structure (tannins, acidity, alcohol) and then aromatics. It also provides a scoring system to evaluate wines based on appearance, nose, palate, and conclusions.

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    WSET Systematic Approack to Tasting Wine & Spirits.xlsx - WINE

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    The document provides guidance on using the systematic approach to tasting wine. It outlines how whites are recognized first by aromatics, then acidity and body, while reds are recognized first by structure (tannins, acidity, alcohol) and then aromatics. It also provides a scoring system to evaluate wines based on appearance, nose, palate, and conclusions.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    221 views1 page

    WSET Systematic Approack To Tasting Wine & Spirits - XLSX - WINE

    Uploaded by

    Il Mulinaio
    The document provides guidance on using the systematic approach to tasting wine. It outlines how whites are recognized first by aromatics, then acidity and body, while reds are recognized first by structure (tannins, acidity, alcohol) and then aromatics. It also provides a scoring system to evaluate wines based on appearance, nose, palate, and conclusions.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    WSET SYSTEMATIC APPROACH TO TASTING WINE Whites recongnized on aromatics, then on acidity, then on body, reds recognized on structure

    ity, then on body, reds recognized on structure (tannnis, acidity, alcohol) then on aromatics
    MARKS

    0 Clarity clear hazy (faulty?) Reds recognized firts on structure (acidity,tannins,body), then on
    aromatics. Whites first recognized on aromatics.
    APPEARANCE

    1 Intensity pale medium deep


    1 Colour white lemon-green lemon gold amber brown Reds: If pale colour > cannot be Syrah, Cab Sv, Merlot
    rosé pink salmon orange onion skin
    red purple ruby garnet tawny brown Purple = violet / ruby = red / garnet = brownish

    0 Other observations legs/tears deposit petillance bubbles


    0 Condition clean unclean (faulty?)
    NOSE

    1 Intensity light medium(-) medium medium(+) pronounced


    5 Aroma characteristics see bellow You need to mention at least 5

    1 Sweetness dry off-dry medium-dry medium sweet sweet luscious


    1 Acidity low medium(-) medium medium(+) high White with medium - acidity = German sweet, otherwise always at
    least medium (excluding sparklings)
    0/1 Tannin level low medium(-) medium medium(+) high
    nature ripe/soft vs unripe/green / coarse vs fine-graines
    <11 low
    1 Alcohol low medium(-) medium medium(+) high 11-11.5 medium -
    fortified w. low medium high 12-12.9 medium
    PALATE

    13-14 medium +
    1 >14 high
    Body light medium(-) medium medium(+) full
    1 Flavour intensity light medium(-) medium medium(+) prononced

    4 Flavour characteristics see bellow You need to mention at least 4

    Other observations Texture steely oily creamy mouthcoating petillance (still wine)
    1 Finish short medium(-) medium medium(+) long
    Assessment of quality faulty poor acceptable good very good outstanding
    ("BLICE" Balance, Lenght, Intensity, Complexity, Elegance) BLICE 1 box = acceptable / 2=good / 3= very good / 4=outstanding
    CONCLUSIONS

    Readiness for dinking & can drink now, but potential for drink now, niot suitable for
    too young too old
    potential for ageing ageaing ageing or further ageing
    (Concentration, Acidity, Tannin, development of aroma and flavour chracteristics)
    The wine in context
    Coutry / region of origin
    Grape variety
    Style within the category for sparkling and fortified wines
    Method of production for sparkling and fortified wines
    A F A F A F A F A F A F A F A F
    PRIMARY
    Floral acacia honeysuckle elderflower blossom rose violet
    delicate geranium chamomille
    intense Green fruit apple pear quince grape goosberry pear drop
    Stone fruit grapefruit lemon lime orange peel lemon peel
    Tropical fruit banana lychee mango melon passion fruit pineapple
    Red fruit redcurrant raspberry strawberry red cherry red plum cranberry
    Black fruit blackcurrant blackberry blueberry black cherry black plum bramble
    Dried fruit fig prune raisin sultana kirsch jamminess
    simple baked fruits preserved fruits
    complex Herbaceous bell pepper grass asparagus tomato leaf blackcurrant leaf
    (A)ROMAS & (F)LAVOURS

    Herbal eucalyptus mint medicinal lavender fennel dill


    Pungent spice liquorice juniper ginger black/white pepper
    Other flint wet stones rubber wet wool
    SECONDARY
    Yeast biscuit bread toast pastry brioche bread dough
    generic cheese yoghurt
    well-defined MLF butter cheese cream yoghurt
    Oak vanilla cloves nutmeg coconut butterscotch toast
    cedar chared wood smoke chocolate coffe resinous
    TERTIARY
    Deliberate oxidation almond marzipan coconut hazelnut walnut
    under-ripe chocolate coffee caramel toffee
    ripe Fruit developpment (white) dried apricot marmalade dried apple dired banana …
    overripe Fruit developpment (red) fig prune tar dried blacberry cooked blackberry
    cooked red plum
    Bottle age (white) petrol cinnamon ginger nutmeg toast
    nutty cereal mushroom hay honey
    Bottle age (red) leather forest floor earth mushroom game
    cedar tobacco vegetal wet leaves savoury
    meaty farmyard

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