WSET Level 3

3rd April 2022

Round two
• no. 20-25
no.20

2
 Systematic Approach to Tasting
No. 20, France, Chablis AOC 2020, 12.5%
APPEARANCE
Intensity pale – medium – deep

Colour white lemon-green – lemon – gold – amber – brown

rosé pink – salmon – orange
red purple – ruby – garnet – tawny – brown

NOSE
Intensity light – medium(-) – medium – medium(+) – pronounced
Aroma characteristics

green & citrus fruit(apple, pear, lemon, grapefruit),

Primary herbaceous(grass, asparagus), flint and wet stones.

Secondary bread, cheese

Tertiary
Development youthful – developing – fully developed – tired/past its best
 Systematic Approach to Tasting

PALATE
Sweetness dry – off-dry – medium-dry – medium-sweet – sweet – luscious
Acidity low – medium(-) – medium – medium(+) – high
Tannin low – medium(-) – medium – medium(+) – high
Alcohol low – medium – high
Body light – medium(-) – medium – medium(+) – full
Flavour intensity light – medium(-) – medium – medium(+) – pronounced
Flavour characteristics
green & citrus fruit(apple, pear, lemon, grapefruit),
Primary herbaceous(grass, asparagus), flint and wet stones.

Secondary bread, cheese

Tertiary
Finish short – medium(-) – medium – medium(+) – long
 Systematic Approach to Tasting

CONCLUSIONS
ASSESSMENT OF QUALITY
Quality level faulty – poor – acceptable – good – very good – outstanding

Balance
✓
Length

Intensity

Complexity

can drink now, drink now: not

Level of readiness for
but has suitable for
drinking / potential for too young too old
potential for ageing or
aging
ageing further ageing
no.21

6
 Systematic Approach to Tasting
No. 21, France, Burgundy, Mercurey Blanc AOC 2015, 13%
APPEARANCE
Intensity pale – medium – deep

Colour white lemon-green – lemon – gold – amber – brown

rosé pink – salmon – orange
red purple – ruby – garnet – tawny – brown

NOSE
Intensity light – medium(-) – medium – medium(+) – pronounced
Aroma characteristics

green & citrus fruit(apple, pear, lemon, orange peel),

Primary
stone fruit(peach, apricot), flint and wet stones.

Secondary bread, toast, pastry, cheese, vanilla, butterscotch, creamy

Tertiary hazelnut, nutty, hay, mushroom

Development youthful – developing – fully developed – tired/past its best

 Systematic Approach to Tasting

PALATE
Sweetness dry – off-dry – medium-dry – medium-sweet – sweet – luscious
Acidity low – medium(-) – medium – medium(+) – high
Tannin low – medium(-) – medium – medium(+) – high
Alcohol low – medium – high
Body light – medium(-) – medium – medium(+) – full
Flavour intensity light – medium(-) – medium – medium(+) – pronounced
Flavour characteristics

Primary green & citrus fruit(apple, pear, lemon, orange peel),

stone fruit(peach, apricot), flint and wet stones.
Secondary bread, toast, pastry, cheese, vanilla, butterscotch, creamy
Tertiary hazelnut, nutty, hay, mushroom
Finish short – medium(-) – medium – medium(+) – long
 Systematic Approach to Tasting

CONCLUSIONS
ASSESSMENT OF QUALITY
Quality level faulty – poor – acceptable – good – very good – outstanding

Balance
✓
Length ✓
Intensity
✓
Complexity ✓
can drink now, drink now: not
Level of readiness for
but has suitable for
drinking / potential for too young too old
potential for ageing or
aging
ageing further ageing

Typicity Premium Bourgogne Chardonnay Styles

no.22

10
 Systematic Approach to Tasting
No. 22, France, Loire Valley, Pouilly-Fume AOC 2019, 13.5%
APPEARANCE
Intensity pale – medium – deep

Colour white lemon-green – lemon – gold – amber – brown

rosé pink – salmon – orange
red purple – ruby – garnet – tawny – brown

NOSE
Intensity light – medium(-) – medium – medium(+) – pronounced
Aroma characteristics

green & citrus fruit(apple, gooseberry, pear, lime)

Primary
herbaceous(grass, asparagus), guava, flint and wet stones.

Secondary bread, toast, cheese,

Tertiary
Development youthful – developing – fully developed – tired/past its best
 Systematic Approach to Tasting

PALATE
Sweetness dry – off-dry – medium-dry – medium-sweet – sweet – luscious
Acidity low – medium(-) – medium – medium(+) – high
Tannin low – medium(-) – medium – medium(+) – high
Alcohol low – medium – high
Body light – medium(-) – medium – medium(+) – full
Flavour intensity light – medium(-) – medium – medium(+) – pronounced
Flavour characteristics

Primary green & citrus fruit(apple, gooseberry, pear, lime)

herbaceous(grass, asparagus), guava, flint and wet stones.
Secondary bread, toast, cheese
Tertiary
Finish short – medium(-) – medium – medium(+) – long
 Systematic Approach to Tasting

CONCLUSIONS
ASSESSMENT OF QUALITY
Quality level faulty – poor – acceptable – good – very good – outstanding

Balance
✓
Length

Intensity

Complexity

can drink now, drink now: not

Level of readiness for
but has suitable for
drinking / potential for too young too old
potential for ageing or
aging
ageing further ageing
no.23

14
 Systematic Approach to Tasting
No. 23, France, Loire Valley, Vouvray AOP “Demi-Sec” 2017, 12.5%
APPEARANCE
Intensity pale – medium – deep

Colour white lemon-green – lemon – gold – amber – brown

rosé pink – salmon – orange
red purple – ruby – garnet – tawny – brown

NOSE
Intensity light – medium(-) – medium – medium(+) – pronounced
Aroma characteristics

green & citrus fruit(apple, pear, lemon), stone fruit(peach),

Primary
herbaceous(asparagus, green bell pepper), flint and wet stones.

Secondary bread, toast, pastry, cheese,

Tertiary
Development youthful – developing – fully developed – tired/past its best
 Systematic Approach to Tasting

PALATE
Sweetness dry – off-dry – medium-dry – medium-sweet – sweet – luscious
Acidity low – medium(-) – medium – medium(+) – high
Tannin low – medium(-) – medium – medium(+) – high
Alcohol low – medium – high
Body light – medium(-) – medium – medium(+) – full
Flavour intensity light – medium(-) – medium – medium(+) – pronounced
Flavour characteristics

Primary green & citrus fruit(apple, pear, lemon), stone fruit(peach),

herbaceous(asparagus, green bell pepper), flint and wet stones.
Secondary bread, toast, pastry, cheese,
Tertiary
Finish short – medium(-) – medium – medium(+) – long
 Systematic Approach to Tasting

CONCLUSIONS
ASSESSMENT OF QUALITY
Quality level faulty – poor – acceptable – good – very good – outstanding

Balance
✓
Length

Intensity

Complexity

can drink now, drink now: not

Level of readiness for
but has suitable for
drinking / potential for too young too old
potential for ageing or
aging
ageing further ageing
no.24

18
 Systematic Approach to Tasting
No. 24, France, Bordeaux, Pessac-Leognan Blanc AOC 2011, 12.5%
APPEARANCE
Intensity pale – medium – deep

Colour white lemon-green – lemon – gold – amber – brown

rosé pink – salmon – orange
red purple – ruby – garnet – tawny – brown

NOSE
Intensity light – medium(-) – medium – medium(+) – pronounced
Aroma characteristics

floral(acacia , elderflower), green & citrus fruit(apple, pear, lime, orange peel),
Primary
stone fruit(peach, apricot), wet stones and wet wool.

Secondary bread, bread dough, toast, pastry, cheese,

Tertiary Kerosene, nutty, hazelnut, hay

Development youthful – developing – fully developed – tired/past its best

 Systematic Approach to Tasting

PALATE
Sweetness dry – off-dry – medium-dry – medium-sweet – sweet – luscious
Acidity low – medium(-) – medium – medium(+) – high
Tannin low – medium(-) – medium – medium(+) – high
Alcohol low – medium – high
Body light – medium(-) – medium – medium(+) – full
Flavour intensity light – medium(-) – medium – medium(+) – pronounced
Flavour characteristics

Primary floral(acacia , elderflower), green & citrus fruit(apple, pear, lime, orange peel),
stone fruit(peach, apricot), wet stones, wet wool.
Secondary bread, bread dough, toast, pastry, cheese,
Tertiary Kerosene, almond, nutty, hazelnut, hay
Finish short – medium(-) – medium – medium(+) – long
 Systematic Approach to Tasting

CONCLUSIONS
ASSESSMENT OF QUALITY
Quality level faulty – poor – acceptable – good – very good – outstanding

Balance
✓
Length ✓
Intensity
✓
Complexity ✓
can drink now, drink now: not
Level of readiness for
but has suitable for
drinking / potential for too young too old
potential for ageing or
aging
ageing further ageing
no.25

22
 Systematic Approach to Tasting
No. 25, France, Bordeaux, Barsac AOC 2017, 13.5%
APPEARANCE
Intensity pale – medium – deep

Colour white lemon-green – lemon – gold – amber – brown

rosé pink – salmon – orange
red purple – ruby – garnet – tawny – brown

NOSE
Intensity light – medium(-) – medium – medium(+) – pronounced
Aroma characteristics

floral(honeysuckle, chamomile), stone fruit(apricot, nectarine), orange peel

Primary

Secondary bread dough, toast, cheese, vanilla, smoke

,caramel, marmalade, dried apricot, dried apple, honey
Tertiary
Development youthful – developing – fully developed – tired/past its best
 Systematic Approach to Tasting

PALATE
Sweetness dry – off-dry – medium-dry – medium-sweet – sweet – luscious
Acidity low – medium(-) – medium – medium(+) – high
Tannin low – medium(-) – medium – medium(+) – high
Alcohol low – medium – high
Body light – medium(-) – medium – medium(+) – full
Flavour intensity light – medium(-) – medium – medium(+) – pronounced
Flavour characteristics

Primary floral(honeysuckle, chamomile), stone fruit(apricot, nectarine), orange peel

Secondary bread dough, toast, cheese, vanilla, smoke

Tertiary caramel, marmalade, dried apricot, dried apple, honey

Finish short – medium(-) – medium – medium(+) – long
 Systematic Approach to Tasting

CONCLUSIONS
ASSESSMENT OF QUALITY
Quality level faulty – poor – acceptable – good – very good – outstanding

Balance
✓
Length ✓
Intensity
✓
Complexity ✓
can drink now, drink now: not
Level of readiness for
but has suitable for
drinking / potential for too young too old
potential for ageing or
aging
ageing further ageing