WSET.3_Wine Tasting Flashcards
Primary: Floral - 8
Acacia, Honeysuckle, Chamomile, Elderflower, Geranium, Blossom, Rose, Violet
Primary: Green fruit - 6
Apple, Gooseberry, Pear, Pear drop, Quince, Grape
Primary: Citrus fruit - 5
Grapefruit, Lemon, Lime, Orange peel, Lemon peel
Primary: Stone fruit - 3
Peach, Apricot, Nectarine
Primary: Tropical fruit - 6
Banana, Lychee, Mango, Melon, Passion fruit, Pineapple
Primary: Red fruit - 6
Redcurrant, Cranberry, Raspberry, Strawberry, Red cherry, Red plum
Primary: Black fruit - 6
Blackcurrant, Blackberry, Bramble, Bllueberry, Black cherry, Black plum
Primary: Dried/Cooked fruit - 8
Fig, Prune, Raisin, Sultana, Kirsch, Jamminess, Baked/Stewed fruits, Preserved fruits
Primary: Herbaceous - 5
Green Bell Pepper, Grass, Tomato leaf, Asparagus, Blackcurrant leaf
Primary: Herbal - 6
Eucalyptus, Mint, Medicinal, Lavender, Fennel, Dill
Primary: Spice - 2
Pepper, Liqourice
Primary: Other - 3
Flint, Wet stones, Wet wool
Secondary: Yeast - 7
Biscuit, Bread, Toast, Pastry, Brioche, Bread dough, Cheese
Secondary: MLC - 3
Butter, Cheese, Cream
Secondary: Oak - 12
Vanilla, Cloves, Nutmeg, Coconut, Butterscotch, Toast, Cedar, Charred wood, Smoke, Chocolate, Coffee, Resinous
Tertiary: Oxidative - 8
Almond, Marzipan, Hazelnut, Walnut, Chocolate, Coffee, Toffee, Caramel
Tertiary: Fruit dev. White - 2
Marmalade, Dried fruit…
Tertiary: Fruit dev. Red - 4
Fig, Prune, Dried fruit, Cooked fruit
Tertiary: Bottle age White - 10
Petrol, Kerosene, Cinnamon, Ginger, Nutmeg, Toast, Nutty, Mushroom, Hay, Honey
Tertiary: Bottle age Red - 11
Leather, Forest floor, Earth, Mushroom, Game, Tobacco, Vegetal, Wet leaves, Savoury, Meaty, Farmyard
Q: if a wine presents lively tertiary bottle age aromas how would you rate it’s development?
“developing” or “fully developed”
Q: if a white wine is full bodied why might that be?
Either it is a full-bodied variety (e.g. Viognier) or it has gone through oak fermentation, MLC or Lees ageing
Q: if a red wine has a vibrant pinkish red colour and/or has aromas of bubblegum or candyfloss what winemaking process may have been used?
Carbonic or Semi-Carbonic maceration
