This is The Wine and Spirit Education Trust (WSET) Level 4 Wine-Lexicon<\/p>\n\n\n\n
taken from their “Level 4 Systematic Approach to Tasting Wine”\u00ae<\/p>\n\n\n\n This is The Wine and Spirit Education Trust (WSET) Level 4 Wine-Lexicon taken from their “Level 4 Systematic Approach to Tasting Wine”\u00ae 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<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-759","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.costablancawinesociety.com\/CBWS\/wp-json\/wp\/v2\/pages\/759","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.costablancawinesociety.com\/CBWS\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.costablancawinesociety.com\/CBWS\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.costablancawinesociety.com\/CBWS\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.costablancawinesociety.com\/CBWS\/wp-json\/wp\/v2\/comments?post=759"}],"version-history":[{"count":4,"href":"https:\/\/www.costablancawinesociety.com\/CBWS\/wp-json\/wp\/v2\/pages\/759\/revisions"}],"predecessor-version":[{"id":814,"href":"https:\/\/www.costablancawinesociety.com\/CBWS\/wp-json\/wp\/v2\/pages\/759\/revisions\/814"}],"wp:attachment":[{"href":"https:\/\/www.costablancawinesociety.com\/CBWS\/wp-json\/wp\/v2\/media?parent=759"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}DESCRIBING AROMA AND FLAVOUR<\/strong><\/td><\/tr> Primary Aromas and Flavours<\/strong>The aromas and flavours of the grape and alcoholic fermentation<\/strong><\/td><\/tr> Floral<\/strong> <\/strong>blossom, elderflower, honeysuckle, jasmine, rose, violet<\/td><\/tr> Green fruit<\/strong> <\/strong>apple, pear, gooseberry, grape<\/td><\/tr> Citrus fruit<\/strong> <\/strong>grapefruit, lemon, lime, orange<\/td><\/tr> Stone fruit<\/strong> <\/strong>peach, apricot, nectarine<\/td><\/tr> Tropical fruit<\/strong> <\/strong>banana, lychee, mango, melon, passion fruit, pineapple<\/td><\/tr> Red fruit<\/strong> <\/strong>redcurrant, cranberry, raspberry, strawberry, red cherry, red plum<\/td><\/tr> Black fruit<\/strong> <\/strong>blackcurrant, blackberry, blueberry, black cherry, black plum<\/td><\/tr> Herbaceous<\/strong> <\/strong>green bell pepper (capsicum), grass, tomato leaf, asparagus<\/td><\/tr> Herbal<\/strong> <\/strong>eucalyptus, mint, fennel, dill, dried herbs (e.g. thyme, oregano)<\/td><\/tr> Spice<\/strong> <\/strong>black\/white pepper, liquorice, cinnamon<\/td><\/tr> Fruit ripeness<\/strong> <\/strong>unripe fruit, ripe fruit, dried fruit, cooked fruit<\/td><\/tr> Other<\/strong> <\/strong>e.g. simple, wet stones, candy<\/td><\/tr> <\/td><\/tr> Secondary Aromas and Flavours<\/strong>The aromas and flavours of post-fermentation winemaking<\/strong><\/td><\/tr> Yeast<\/strong> <\/strong>(lees, autolysis, flor) biscuit, pastry, bread, toasted bread, bread dough, cheese, yogurt, acetaldehyde<\/td><\/tr> Malolactic conversion<\/strong> <\/strong>butter, cream, cheese<\/td><\/tr> Oak<\/strong> <\/strong>vanilla, cloves, coconut, cedar, charred wood, smoke, chocolate, coffee<\/td><\/tr> <\/td><\/tr> Tertiary Aromas and Flavours The aromas and flavours of maturation<\/strong><\/td><\/tr> Red wine<\/strong> <\/strong>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<\/td><\/tr> White wine<\/strong> <\/strong>dried fruit (e.g. dried apricot, raisin) orange marmalade, petrol (gasoline), cinnamon, ginger, nutmeg, almond, hazelnut, honey, caramel<\/td><\/tr> Deliberately oxidised wines<\/strong> <\/strong>almond, hazelnut, walnut, chocolate, coffee, caramel<\/td><\/tr><\/tbody><\/table><\/figure>\n","protected":false},"excerpt":{"rendered":"