Level 3 Award in Wines and Spirits
Welcome to your
!
!
Level 3 Award
in Wines and Spirits
1
2012
Level 3 Award in Wines and Spirits
Welcome
• Introductions
• Handouts
• Study Guide
• Course format
• Breaks / housekeeping
• Tasting
2012
Level 3 Award in Wines and Spirits
Bring Knowledge to Workplace
• Instructor will link information to the skills you need in
the workplace
• Share your experiences - Real Examples = Real
Knowledge
• Ask questions
2012
Level 3 Award in Wines and Spirits
Wine & Spirit Education Trust
• Based in the UK
• Recognized as the worlds #1 wine education body
• WSET Certificates represent formal qualifications
• International recognition
2012
Level 3 Award in Wines and Spirits
Session 1:
tasting technique
WSET® Level 3
Award
in Wines and Spirits
2012
Level 3 Award in Wines and Spirits
Tasting Technique
Tasting Notes
• provide a personal record of
wines tasted
• assist in the description of a
wine to others
• help assess the quality of wine
• help monitor progress of wine
2012
Level 3 Award in Wines and Spirits
Tasting Technique
Ideal Conditions
• no distracting odours
• good natural light
• clean white surfaces
• a clean palate
• correctly filled ISO glass
2012
Level 3 Award in Wines and Spirits
Systematic Approach to Tasting®
The Systematic Approach to Tasting®
• helps you to assess all
the components of a
wine
!
in the exam
• use the correct terms
• make sure you comment
on all the elements in
the SAT
2012
Level 3 Award in Wines and Spirits
Systematic Approach to Tasting®
Level 3 Systematic Approach to Tasting Wine®
APPEARANCE
clarity
clear or hazy (faulty?)
intensity
pale – medium – deep
colour
white
rosé
red
other observations
Appearance:
lemon-green – lemon – gold – amber - brown
pink – salmon – orange
purple – ruby – garnet – tawny – brown
e.g. legs/tears, deposit, petillance, bubbles
Maximum 4 Marks
Marks
pale, lemon green, watery rim and lots of thick legs
3
2012
Level 3 Award in Wines and Spirits
Systematic Approach to Tasting®
Level 3 Systematic Approach to Tasting Wine®
NOSE
condition
clean – unclean (faulty?)
intensity
light – medium(-) – medium – medium(+) – pronounced
aroma characteristics
e.g. fruits, flowers, spices, vegetables, oak aromas, other
development
youthful – developing – fully developed – tired/past its best
Nose: maximum 2 marks for aroma characteristics
Maximum 5 Marks
Clean, medium intensity, green fruit and grape. Herbs. Medium plus
intensity. Developed. High Acid.
Marks
3
2012
Level 3 Award in Wines and Spirits
Systematic Approach to Tasting®
Level 3 Systematic Approach to Tasting Wine®
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(-) – medium – medium(+) - high
body
light – medium(-) – medium – medium(+) - full
flavour intensity
light – medium(-) – medium – medium(+) - pronounced
flavour characteristics
e.g. fruits, flowers, spices, vegetables, oak flavours, other
other observations
e.g. balance, texture
Palate: maximum 4 marks for flavour characteristics
finish
short – medium(-) – medium – medium(+) - long
Maximum 10 Marks
Off-dry, medium bodied and acidic. Mint & herbs, honey & herbal tea.
Lots of fruitiness with a medium fruity finish. Medium plus to
pronounced flavours of fruit
Marks
1
2012
Level 3 Award in Wines and Spirits
Systematic Approach to Tasting®
Level 3 Systematic Approach to Tasting Wine®
CONCLUSIONS
ASSESSMENT OF QUALITY
quality level
faulty – poor – acceptable – good – very good – outstanding
level of readiness for
drinking / potential
for ageing
THE WINE IN CONTEXT
drink now: not
too – can drink now, but –
– too old
suitable
for
ageing
young has potential to age
or further ageing
identity
for example: location (country or region), grape variety or
varieties
price category
inexpensive – mid-priced – high-priced – premium
Conclusion: quality and readiness to drink
Maximum 2 Marks
Marks
good quality. Ready to drink
0
2012
Level 3 Award in Wines and Spirits
Systematic Approach to Tasting®
A Well Written Note
Appearance:
Maximum of 4 Marks
Marks
A clear, pale, lemon green wine with a watery rim
Nose: maximum 2 marks for aroma characteristics
4
Maximum of 5 Marks
Clean, pronounced intensity, developing aromas of and stone fruit (peach) and botrytis
(honey, marmalade)
Palate: maximum of 4 marks for flavour characteristics
Marks
5
Maximum of 10 Marks
The wine is medium sweet with high acidity, medium(-) alcohol and medium body. It has Marks
pronounced flavour intensity with flavours of stone fruit (peach) and botrytis (honey,
10
marmalade) and a creamy, mouth coating texture. Long length
Conclusion: quality and readiness to drink
Maximum of 2 Marks
An outstanding wine, can drink now but has potential to age
Marks
2
2012
Level 3 Award in Wines and Spirits
Level 3 Systematic Approach to Tasting Wine®
APPEARANCE
clarity
clear – hazy (faulty?)
intensity
colour
other observations
pale – medium – deep
white
rosé
red
lemon-green – lemon – gold – amber – brown
pink – salmon – orange
purple – ruby – garnet – tawny – brown
NOSE
condition
clean – unclean (faulty?)
aroma characteristics
intensity
light – medium(-) – medium – medium(+) – pronounced
development
youthful – developing – fully developed – tired/past its best
PALATE
sweetness
dry – off-dry – medium-dry – medium-sweet – sweet – luscious
acidity / tannin / alcohol
low – medium(-) – medium – medium(+) – high
body
light – medium(-) – medium – medium(+) – full
flavour intensity
light – medium(-) – medium – medium(+) – pronounced
flavour characteristics
finish
other observations
short – medium(-)
– medium – medium(+)
– long
–
–
–
CONCLUSIONS
quality level
faulty – poor – acceptable – good – very good – outstanding
2012
Level 3 Award in Wines and Spirits
Session 1 Morning Tasting
1.
Domaine La Haute Févrie 2013 Muscadet Sèvre et Maine sur Lie
AOC 12% abv $17.90
2.
3.
Louis Jadot 2011 Beaujolais-Villages AOC France 12.5% abv $18.20
Medievo Reserva 2004 Rioja DO Spain 13.5% abv $19.90
4.
Château Imperial 3 Puttonyos 2003 Tokaji Aszú Special Quality Wine
Hungary 10.5% abv $ 500 ml., $26.25
2012
Level 3 Award in Wines and Spirits
food and wine matching
Food and Wine Matching
Acid
(enhances fruit &
sweetness too)
Sugar
(unless wine
sweeter than
food)
richness
acidity
bitterness, acid,
astringency
body, richness,
sweetness & fruit
Salt
(reduces bitterness &
astringency too)
Umami
(effect can be
offset by acid and
salt)
2012