WSET Diploma Systematic Approach to Tasting Wine®
WSET Diploma Systematic Approach to Tasting Wine® EffRANGE Clarity/brightness ■ clear - hazy / bright - dull (faulty?) Intensity pale mediurfi - deep Colour wNte lemon-green - lemon - gold - amber - brown ros4 pink - salmon - orange - onion skin red purple - ruby - garnet - tawny - brown Other observations e.g. iegsAears, deposit, petillance, bubbles Condition clean i- unclean (faulty?) Intensity light - medium(-) - medium -> medium(+) - pronounced Aroma characteristics e.g. fruits, flowers, spices, vegetables, oak aromas,■ o t h e r S t S g . Development youthful - developing - fully developed - tired/past its best Sweetness dry - off-dry - medium-dry - medium-sweet - sweet - luscious Acidity low - medium(-) - medium - medium(-t) - high Tannin level low - medium(-) - medium - medium(+) - high nature e.g. ripe/soft vs unripe/green/stalky, coarse vs fine-grained Alcohol low - medium(-) - medium - medium(+) - high fortified wines: low - medium - high Body light - med[um(-) -.medium medium(+) - full Ravour intensity light - medium(-) - medium - m"edium(+) - pronounced Flavour characteristics e.g. fruits, fibwets, spices; vegetables, oak flavours, Other observations e.g. texture, balance, other sparkling wines (mousse): delicate - creamy - aggressive ,ry Rnish short - medium(-) - medium - medium(+) - long Quality level faulty - poor - acceptable - good - very good - outstanding Reasons for assessment e.g. structure, balance, concentration, complexity, lengtji, typicity« Level of readiness can drink now, drink now: not ■ for drinking/potential too young - but has potential suitable for ageing too old for ageing for ageing or further ageing Reasons for assessment e.g. structure, balance, concentration, complexity, length, typicity tiiWINE?iNfeOfiT;E» Origins/variety/ for example: location (country or region), grape variety or varieties, production methods, theme c l i m a t i c i n fl u e n c e s .
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