Diploma Unit 3 Tasting Examination Tips
Prepared by International Wine Center
1)
Types
of Questions
a.
Wines
from a Single Grape Variety
b.
Wines
with a Common Theme
c.
Partly
Specified Wines
d.
Unspecified
Wines
2)
Allocation
of Marks
a.
Appearance,
Nose and Palate remain constant at 20 points
b.
60 out
of 100 points for a three wine flight
c.
Concluding
sections differ for each set of 3 wines
3)
Wines
from a Single Grape Variety
a.
TOTAL
POINTS FOR EACH WINE IN THIS QUESTION Ð 30
b.
Appearance,
Nose and Palate Ð 20 points
c.
Conclusion,
including:
i.
Country
and region of origin Ð 3 points
ii.
Assessment
of quality Ð 4 points
iii.
Approximate
age of wine Ð 1 point
iv.
State
of maturity Ð 2 points
d.
Identification
of grape variety and reasons for choice Ð 9 points
4)
Wines
with a Common Theme
a.
TOTAL
POINTS FOR EACH WINE IN THIS QUESTION Ð 30
b.
Appearance,
Nose and Palate Ð 20 points
c.
Conclusion
headings will vary but may include:
i.
Country
and region of origin Ð 3 points
ii.
Assessment
of quality Ð 5 points
iii.
Approximate
age of wine Ð 1 point
iv.
State
of maturity Ð 2 points
v.
Estimated
retail price Ð 2 points
vi.
Predominant
grape variety(ies) Ð 1 point
d.
Identification
of common theme and reason for choice Ð 9 points
5)
Partly
Specified Wines
a.
TOTAL
POINTS FOR EACH WINE IN THIS QUESTION Ð 33
b.
Appearance,
Nose and Palate Ð 20 points
c.
Conclusion
including:
i.
Assessment
of quality Ð 7 points
ii.
State
of maturity Ð 4 points
iii.
Estimated
retail price Ð 2 points
6)
Unspecified
Wines
a.
TOTAL
POINTS FOR EACH WINE IN THIS QUESTION Ð 33
b.
Appearance,
Nose and Palate Ð 20 points
c.
Conclusion,
including:
i.
Assessment
of quality Ð 5 points
ii.
State
of maturity Ð 3 points
iii.
Approximate
age of wine Ð 1 point
iv.
Country
and region of origin Ð 3 points
v.
Predominant
grape variety(ies) Ð 1 point
7)
Writing
the ideal Tasting Note
a.
The
route to best practice, avoidance of common errors and identification of areas
of particular weakness
8)
Best
Practice
a.
Use
the terminology as defined in the Systematic Approach to Tasting (SAT)
b.
Be
guided by the allocation of points Ð the more points available, the more you
should write
c.
Be
consistent and precise
d.
Answer
all sections
e.
Do not
make prejudgments
f.
Be
analytical Ð use the information in the tasting note
g.
Avoid
the use of ÒunqualifiedÓ statements
9)
Some
words that should never be used in isolation
a.
Yellow,
b.
Red
c.
Some/Marked
d.
Nice/Good
e.
Noticeable
f.
Reasonable
g.
Adequate
h.
Present
i.
Balance
10)
Common
Errors
a.
Not
reading the question
b.
Not
answering all sections of the question
c.
Not
adhering to the SAT
d.
Comparative
tasting notes
e.
Use of
vague terminology
f.
Little
differentiation between notes
g.
ÒFruit
same as noseÓ
h.
Illogical
observations
i.
Comments
on what is not there, rather than what is
11)
Areas
of particular Weakness
a.
Assessment
of color
b.
Assessment
of quality
c.
State
of maturity
d.
Approximate
age of wine (You do get marks if
close)
e.
Poor
awareness of commercial value
12)
Assessment
of Color
a.
Poor
Note
i.
Cherry
core with ruby rim and purple hues
ii.
Damson
and cassis core with red cherry rim (in betwn no 7 and 8)
iii.
Garnet
core with a blue tinge
iv.
Core
is cherry/ plum in color and fades to a crimson pink rim
13)
Detailed
Assessment of Quality
a.
Poor
Note
i.
Good
quality, would make a good food wine
ii.
Good
quality to drink now, but can give pleasure for several years
iii.
Well
made, good white wine, average price level
b.
Good
Note
i.
An
average quality wine. Correct and simple structure and flavor characteristics.
Commercial easy drinking style lacking complexity, depth and finish to be
anything more then basic QWPSR. Restrained nose and rather clumsy structure.
14)
State
of Maturity
a.
Poor
Note
i.
Young
wine, fresh and fruity
b.
Good
note
i.
Fully
mature and ready to drink. Will not improve.
15)
DOWNLOAD
AND READ THE EXAMINERS
REPORT
a.
Wset.co.uk
b.
Qualifications:
Diploma: Study Materials