Describing Wine

This is The Wine and Spirit Education Trust (WSET) Level 4 Wine-Lexicon

taken from their “Level 4 Systematic Approach to Tasting Wine”®

DESCRIBING AROMA AND FLAVOUR

Primary Aromas and FlavoursThe aromas and flavours of the grape and alcoholic fermentation

Floral blossom, elderflower, honeysuckle, jasmine, rose, violet

Green fruit apple, pear, gooseberry, grape

Citrus fruit grapefruit, lemon, lime, orange

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, blueberry, black cherry, black plum

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

Herbal eucalyptus, mint, fennel, dill, dried herbs (e.g. thyme, oregano)

Spice black/white pepper, liquorice, cinnamon

Fruit ripeness unripe fruit, ripe fruit, dried fruit, cooked fruit

Other e.g. simple, wet stones, candy

Secondary Aromas and FlavoursThe aromas and flavours of post-fermentation winemaking

Yeast (lees, autolysis, flor) biscuit, pastry, bread, toasted bread, bread dough, cheese, yogurt, acetaldehyde

Malolactic conversion butter, cream, cheese

Oak vanilla, cloves, coconut, cedar, charred wood, smoke, chocolate, coffee

Tertiary Aromas and Flavours The aromas and flavours of maturation

Red wine dried fruit (e.g. prune, raisin, fig), cooked fruit (e.g. cooked plum, cooked cherry), leather, earth, mushroom, meat, tobacco, wet leaves, forest floor, caramel

White wine dried fruit (e.g. dried apricot, raisin) orange marmalade, petrol (gasoline), cinnamon, ginger, nutmeg, almond, hazelnut, honey, caramel

Deliberately oxidised wines almond, hazelnut, walnut, chocolate, coffee, caramel