Level 3 Approach To Tasting Wine

Front 1

Appearence Clarity

Back 1

Clear - Hazy ( Faulty)?

Front 2

Appearence Intensity

Back 2

Pale - Medium - Deep

Front 3

Appearence Colour white

Back 3

Lemon Green - Lemon - Gold - Amber - Brown

Front 4

Appearence Other observations

Back 4

E.g legs/tears, deposit, pétillance, bubbles

Front 5

Nose Condition

Back 5

Clean - Unclean - (Faulty)?

Front 6

Nose Intensity

Back 6

Light - Medium (-) - Medium - Medium (+) - Pronounced

Front 7

Nose Aromas characteristics

Back 7

E.g Primary - Secondary - Tertiary

Front 8

Nose Development

Back 8

Youthful - Developing - Fully developed - Tired/Past its best

Front 9

Palate Sweetness

Back 9

Dry - Off-Dry - Medium-Dry - Medium-Sweet - Sweet - Luscious

Front 10

Palate Acidity

Back 10

Low - Medium(-) - Medium(+) - High

Front 11

Palate Tannin

Back 11

Low -Medium(-) - Medium - Medium(+) - High

Front 12

Palate Alcohol

Back 12

Low - Medium - High

Fortified wine: Low - Medium - High

Front 13

Palate Body

Back 13

Light - Medium(-) - Medium - Medium(+) - Full

Front 14

Palate Mousse

Back 14

Delicate - Creamy - Aggressive

Front 15

Palate Flavour Intensity

Back 15

Light - Medium(-) - Medium Medium(+) - Pronounced

Front 16

Palate Flavour Characteristics

Back 16

E.G. Primary, Secondary, Tertiary

Front 17

Palate Finish

Back 17

Short - Medium(-) - Medium - Medium(+) - Long

Front 18

Conclusion Quality level

Back 18

Faulty - Poor - Acceptable - Good - Very Good - Outstanding

Front 19

Conclusion Level of readiness for drinking/ potential for ageing

Back 19

Too young - Can drink now, but has potential for ageing - Drink now: not suitable for ageing or further ageing - Too old

Front 20

Primary Floral

Back 20

acacia, honeysuckle, chamomile, elderflower, geranium, blossom, rose, violet

Front 21

Primary Green Fruit

Back 21

apple, gooseberry, pear, pear drop, quince, grape

Front 22

Primary Citrus Fruit

Back 22

grapefruit, lemon, lime (juice or zest?), orange peel, lemon peel

Front 23

Primary Stone Fruit

Back 23

peach, apricot, nectarine

Front 24

Primary Tropical Fruit

Back 24

banana, lychee, mango, melon, passion fruit, pineapple

Front 25

Primary Red Fruit

Back 25

redcurrant, cranberry, rasberry, strawberry, red cherry, red plum

Front 26

Primary Black Fruit

Back 26

blackcurrant, blackberry, bramble, blueberry, black cherry, black plum

Front 27

Primary Dried/Cooked Fruit

Back 27

fig, prune, raisin, sultana, kirsch, jamminess, baked/stewed fruits, preserved fruits

Front 28

Primary Herbaceous

Back 28

green bell pepper (capsicum), grass, tomato leaf, asparagus, blackcurrant leaf

Front 29

Primary Herbal

Back 29

eucalyptus, mint, medicinal, lavander, fennel, dill

Front 30

Primary Pungent spice

Back 30

black\white pepper, liquorice

Front 31

Primary Other

Back 31

flint, wet stones, wet wool

Front 32

Secondary Yeast (lees, autolysis)

Back 32

biscuit, bread, toast, pastry, brioche, bread dough, cheese

Front 33

Secondary MLF

Back 33

butter, cheese, cream

Front 34

Secondary Oak

Back 34

vanilla, cloves, nutmeg, coconut, butterscotch, toast, cedar, charred wood, smoke, chocolate, coffee, resinous

Front 35

Tertiary Deliberate oxidation

Back 35

almond, marzipan, hazelnut, walnut, chocolate, coffee, toffee, caramel

Front 36

Tertiary Fruit development (white)

Back 36

dried apricot, marmalade, dried apple, dried banana, etc.

Front 37

Tertiary Fruit development (red)

Back 37

fig, prune, tar, dried, blackberry, dried cranberry, etc.

cooked blackberry, cooked red plum, etc.

Front 38

Tertiary Bottle age (white)

Back 38

petrol, kerosene, cinnamon, ginger, nutmeg, toast, nutty, mushroom, hay, honey

Front 39

Tertiary Bottle age (red)

Back 39

leather, forest floor, earth, mushroom, game, tobacco, vegetal, wet leaves, savoury, meaty, farmyard