WSET Systematic Approach to Tasting


The WSET Systematic Approach to Tasting involves determining three sensory impressions of a wine: first, appearance (sight); second, nose (smell); and third, palate (taste).
  1. Appearance:

    • Clarity: Clear-Dull
    • Intensity: Pale-Deep
    • Colour: Lemon-Gold (White)
                    Pink-Orange (Rose)
                    Purple-Ruby-Tawny (Red)
    • Rim vs Core: Compare colour and intensity

  2. Nose:

    • Condition: Clean-Unclean
    • Intensity: Weak-Pronounced
    • Development: Youthful-Mature
    • Character: Fruity-Floral-Vegetal-Spicy

  3. Palate:

    • Sweetness: Dry-Medium-Sweet
    • Acidity: Low-Medium-High
    • Tannin: Low-Medium-High
    • Body: Light-Medium-Full
    • Intensity: Weak-Pronounced
    • Character: Fruity-Floral-Vegetal-Spicy
    • Alcohol: Light-Medium-High
    • Length: Short-Medium-Long

  4. Conclusions:

    • Quality: Poor-Acceptable-Good-Excellent
    • Maturity: Immature-Ready to drink
Source: Wine & Spirit Education Trust Student Tasting Notes. Copyright © 2000 Wine & Spirit Education Trust.