Information Source

WSET(r) Systematic Approach to Wine Tasting - Diploma(c)

APPEARANCE
Clarity Bright Clear Dull Hazy (Faulty?)
Intensity Water-white Pale Medium Deep Opaque
Color - white Colourless Lemon Green Lemon Gold Amber Brown
Color - Rose Pink Salmon Orange Onion-Skin
Color - Red Purple Ruby Garnet Mahogany Tawny Brown
Other observations Rim vs. Core Deposit legs Bubbles Tints-highlights
NOSE
Condition Clear Unclean Out of Condition Oxidized Cork Taint Other
Intensity Light Medium- Medium Medium+ Pronounced
Development Youthful Developing Fully developed Tired - past its best Deliberate Oxidized
Aroma Fruit Floral Spice Vegetal Nut Oak Other
PALATE
Sweetness Dry Off-dry Medium-dry Medium Medium-sweet Sweet Luscious
Acidity Low Medium- Medium Medium+ High
Tannin - level Low Medium- Medium Medium+ High
Tannin - nature Ripe Soft Unripe Green Stalky Coarse Fine-grained
Body Light Medium- Medium Medium+ High
Intensity Light Medium- Medium Medium+ Pronounced
Bubbles - Size None Small Medium Large
Bubbles - Texture None Delicate Creamy Aggressive
Flavor Fruit Floral Spice Vegetal Nut Oak Other
Alcohol Level Low Medium- Medium Medium+ High Fortified-Low Fortified-Medium Fortified-High
Length Short Medium- Medium Medium+ Long
Other Observations Texture Balance
CONCLUSION
Quality Faulty Poor Acceptable Good Outstanding
Reasons for quality Balance Complexity Concentration Length
Maturity Immature Ready to drink, but could age Ready to drink Tired
Origin
Varietals
Production methods
Price
Age (in years)
Readiness for drinking Needs time Ready to drink, but could age At peak - ready to drink Declining Tired Years: