tastingnotes.vin - Tasting Notes Generator

Submit your wine observations to generate a tasting note based on the WSET Level 3 Systematic Approach to Tasting Wine (2022, Issue 2).

Appearance

Clarity

clear – hazy (faulty?)

Intensity

pale – medium – deep

Color

white

lemon-green – lemon – gold – amber – brown

rosé

pink – salmon – orange

red

purple – ruby – garnet – tawny – brown

Other Observations

Select all that apply

legs/tears deposit pétillance bubbles

Nose

Condition

clean – unclean (faulty?)

Intensity

light – medium(-) – medium – medium(+) – pronounced

Aroma Characteristics

Select all that apply

Primary Aromas

The aromas of the grape and alcoholic fermentation

Floral

acacia honeysuckle chamomile elderflower geranium blossom rose violet

Green Fruit

apple gooseberry pear pear drop quince grape

Citrus Fruit

grapefruit lemon lime orange peel lemon peel

Stone Fruit

peach apricot nectarine

Tropical Fruit

banana lychee mango melon passion fruit pineapple

Red Fruit

redcurrant cranberry raspberry strawberry red cherry red plum

Black Fruit

blackcurrant blackberry bramble blueberry black cherry black plum

Dried/Cooked Fruit

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

Herbaceous

green bell pepper (capsicium) grass tomato leaf asparagus blackcurrant leaf

Pungent Spice

black/white pepper liquorice

Other

flint wetstones wet wool

Secondary Aromas

The aromas of post-fermentation winemaking

Yeast (lees, autolysis)

biscuit bread toast pastry brioche bread dough cheese

Malolactic Conversion

butter cheese cream

Oak

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

Tertiary Aromas

The aromas of maturation

Deliberate Oxidation

almond marzipan hazelnut walnut chocolate coffee toffee caramel

Fruit Development (white)

dried apricot marmalade dried apple dried banana

Fruit Development (red)

fig prune tar dried blackberry dried cranberry cooked blackberry cooked red plum

Bottle Age (white)

petrol kerosene cinnamon ginger nutmeg toast fig mushroom hay honey

Bottle Age (red)

leather forest floor earth mushroom game tobacco vegetal wetleaves savoury meaty farm yard

Development

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

Palate

Sweetness

dry – off-dry – medium-dry – medium-sweet – sweet – lucious

Acidity

low – medium(-) – medium – medium(+) – high

Tannin

low – medium(-) – medium – medium(+) – high

Alcohol

low – medium – high

wine is fortified

Body

light – medium(-) – medium – medium(+) – full

Mousse

delicate – creamy – aggressive

Flavor Intensity

light – medium(-) – medium – medium(+) – pronounced

Flavor Characteristics

Select all that apply

Primary Flavors

The flavors of the grape and alcoholic fermentation

Floral

acacia honeysuckle chamomile elderflower geranium blossom rose violet

Green Fruit

apple gooseberry pear pear drop quince grape

Citrus Fruit

grapefruit lemon lime orange peel lemon peel

Stone Fruit

peach apricot nectarine

Tropical Fruit

banana lychee mango melon passion fruit pineapple

Red Fruit

redcurrant cranberry raspberry strawberry red cherry red plum

Black Fruit

blackcurrant blackberry bramble blueberry black cherry black plum

Dried/Cooked Fruit

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

Herbaceous

green bell pepper (capsicium) grass tomato leaf asparagus blackcurrant leaf

Pungent Spice

black/white pepper liquorice

Other

flint wetstones wet wool

Secondary Flavors

The flavors of post-fermentation winemaking

Yeast (lees, autolysis)

biscuit bread toast pastry brioche bread dough cheese

Malolactic Conversion

butter cheese cream

Oak

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

Tertiary Flavors

The flavors of maturation

Deliberate Oxidation

almond marzipan hazelnut walnut chocolate coffee toffee caramel

Fruit Development (white)

dried apricot marmalade dried apple dried banana

Fruit Development (red)

fig prune tar dried blackberry dried cranberry cooked blackberry cooked red plum

Bottle Age (white)

petrol kerosene cinnamon ginger nutmeg toast fig mushroom hay honey

Bottle Age (red)

leather forest floor earth mushroom game tobacco vegetal wetleaves savoury meaty farm yard

Finish

short – medium(-) – medium – medium(+) – long

Conclusions

Quality Level

faulty – poor – acceptable – good – very good – outstanding

Level of Readiness for Drinking / Potential for Ageing

too young – can drink now, but has potential for ageing – drink now: not suitable for ageing or further ageing – too old

WSET Level 3 Tasting Notes Generator

Appearance

Nose

Aroma Characteristics

Primary Aromas

Secondary Aromas

Tertiary Aromas

Palate

Flavor Characteristics

Primary Flavors

Secondary Flavors

Tertiary Flavors

Conclusions