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– medium – deep Colour white\u003Cbr>rosé\u003Cbr>red lemon – gold – amber\u003Cbr>pink – pink-orange – orange\u003Cbr>purple – ruby – garnet – tawny NOSE\u003Cbr>Intensity light – medium – pronounced Aroma characteristics e.g. primary, secondary, tertiary PALATE\u003Cbr>Sweetness dry – off-dry – medium – sweet Acidity low – medium – high Tannin low – medium – high Alcohol low – medium – high Body light – medium – full Flavour intensity light – medium – pronounced Flavour characteristics e.g. primary, secondary, tertiary Finish short – medium – long CONCLUSIONS\u003Cbr>Quality poor – acceptable – good – very good – outstanding\u003Cbr>\u003Cbr>\u003Cbr>|  |\n| --- | --- |\n| | Copyright Wine & Spirit Education Trust 2019. The WSET Level 2 Systematic Approach to Tasting Wine® may only be reproduced with the written permission of the WSET subject to their terms and\u003Cbr>conditions. For more information [contact](contact wset@wsetglobal.com)[ wset@wsetglobal.com](contact wset@wsetglobal.com) |\n| Issue 1, 2019 |  |\n\nWSET Level 2 Wine-Lexicon:  \nsupporting the WSET Level 2 Systematic Approach to Tasting Wine®  \nDESCRIBING AROMA AND FLAVOUR  \nPrimary Aromas and Flavours  \nThe aromas and flavours of the grape and alcoholic fermentation  \nFloral  \nblossom, rose, violet  \nGreen fruit  \napple, pear, gooseberry, grape  \nCitrus fruit  \ngrapefruit, lemon, lime, orange  \nStone fruit  \npeach, apricot, nectarine  \nTropical fruit  \nbanana, lychee, mango, melon, passion fruit, pineapple  \nRed fruit  \nredcurrant, cranberry, raspberry, strawberry, red cherry, red plum  \nBlack fruit  \nblackcurrant, blackberry, blueberry, black cherry, black plum  \nHerbaceous  \ngreen bell pepper (capsicum), grass, tomato leaf, asparagus  \nHerbal  \neucalyptus, mint, fennel, dill, dried herbs  \nSpice  \nblack/white pepper, liquorice  \nFruit ripeness unripe fruit, ripe fruit, dried fruit, cooked fruit  \n\n| Other | wet stones, candy |  |\n| --- | --- | --- |\n|  |  |  |\n| Secondary Aromas and Flavours\u003Cbr>The aromas and flavours of post-fermentation winemaking |  |  |\n| Yeast (lees, autolysis, flor) |  | biscuit, pastry, bread, toasted bread, bread dough, cheese, yogurt |\n| Malolactic conversion |  | butter, cream, cheese |\n| Oak | vanilla, cloves, coconut, cedar, charred wood, smoke, chocolate, coffee |  |\n| Tertiary Aromas and Flavours\u003Cbr>The aromas and flavours of maturation |  |  |\n| Red wine | dried fruit, leather, earth, mushroom, meat, tobacco, wet leaves, forest floor, caramel |  |\n| White wine | dried fruit, orange marmalade, petrol (gasoline), cinnamon, ginger, nutmeg, almond, hazelnut, honey, caramel |  |\n| Deliberately oxidised wines almond, hazelnut, walnut, chocolate, coffee, caramel |  |  |","cbCaibjv6pDZ9cQz","https://ap.wps.com/l/cbCaibjv6pDZ9cQz","pdf",30010,"English","# Tasting Framework\n## Appearance\n## Nose\n## Palate\n## Conclusions\n# Wine-Lexicon\n## Describing Aroma and Flavour\n### Primary Aromas and Flavours\n### Secondary Aromas and Flavours\n### Tertiary Aromas and Flavours","[{\"question\":\"What are the main tasting sections in the WSET Level 2 systematic approach?\",\"answer\":\"The tasting framework is organized into Appearance, Nose, Palate, and Conclusions.\"},{\"question\":\"How does the lexicon classify aromas and flavours?\",\"answer\":\"It groups descriptors into Primary (grape and fermentation), Secondary (post-fermentation winemaking), and Tertiary (maturation).\"},{\"question\":\"Which palate characteristics are assessed in the tasting approach?\",\"answer\":\"Sweetness, acidity, tannin, alcohol, body, flavour intensity, flavour characteristics, and finish length are assessed.\"}]","WSET Level 2 Systematic Approach to Tasting Wine - Issue 1 - 2019 | PDF",1790730308]