WSET® Level 3 Award in Wine and Spirits All three questions should be answered for both wines. WHITE WINE 1.
Describe the wine under the following headings Appearance: P P P P MARKERS USE ONLY Maximum 4 Marks Marks 3
Maximum 5 Marks Marks P High acid.
3
P Honey and stones. Medium plus intensity. Developed.
Palate: maximum of 4 marks for flavour characteristics Clean. Medium intensity. Green fruit and grape.
Fresh
Pale lemon green. Watery rim and lots of thick legs Nose: maximum of 2 marks for aroma characteristics Maximum 10 Marks Marks P Dry, light bodied and acidic. Mint and herbs, honey and herbal tea.
Lots of fruitiness, with a long lingering fruity finish
2
Medium plus to pronounced flavours of fruit.
CO₂ detected.
P Conclusions (Quality and Readiness to Drink) Maximum 2 Marks Marks Medium plus quality. Ready to drink.
0
2.
Using your tasting note, identify the wine you have tasted by placing a P in the corresponding b ox below.
2 Marks
a) Chablis AC
P
Marks b) German Riesling Spätlese
c)
3.
Oaked South African Chenin Blanc
0 Indicate the price category for the wine tasted by placing a P in the corresponding box below. 2 Marks
a) Inexpensive
P
Marks b) Mid-­‐Price
c)
High Price
d) Premium
P
0
8
Total marks for this wine Marking Explanation -­‐ WHITE WINE Appearance: • 1 mark for “pale” • 1 mark for “lemon green” • 1 mark for “legs” • Miss a mark because wine is not described as clear Subtotal: 3/4 Nose: • 1 mark for “clean” • 1 mark for “grape” • 1 mark for “fresh” Note: there is a maximum of 2 marks available for aroma characteristics, so the candidate does not gain a mark for “stones”. • Mark not given because intensity described twice, differently (“medium”, “medium plus”) • Mark not given for describing development incorrectly as “developed” • Mark not given for “high acid” as cannot be assessed on the nose. So although this is right for the wine marks cannot be awarded. Subtotal: 3/5 Palate: • 1 mark for “light bodied” • Mark not given because incorrectly described as “dry” • Mark not given because “acidic” is not an acceptable SAT term. (Candidate should have stated “high acid” • Mark not given because finish incorrectly described as “long” • None of the 4 marks were given because no flavour characteristics correctly identified. • 1 mark given for texture – CO₂ detected – accepted as a synonym for petillance • Mark not given because alcohol not mentioned • Mark not given because candidate incorrectly used a range of “medium + to pronounced” for describing flavour intensity. Subtotal: 2/10 Conclusion: • Mark not given for quality. “medium plus” is not a permitted SAT term for quality • Mark not given because readiness to drink not described correctly (“ready to drink” is not a valid SAT description on its own). Subtotal: 0/2 Questions 2 & 3: • 2 marks not given because identity incorrectly chosen. It was German Riesling Spätlese. • 2 marks not given because 2 boxes ticked for price category Subtotal: 0/4 TOTAL: 8/25 RED WINE 1.
Describe the wine under the following headings Appearance: Clear, medium intensity, ruby colour and distinct legs
P P P Nose: maximum of 2 marks for aroma characteristics MARKERS USE ONLY Maximum 4 Marks Marks P 4
Maximum 5 Marks P P P P Clean, medium plus intensity aromas of blackberry, blackcurrant, cedar,
vanilla and tobacco
Marks 4
Palate: maximum of 3 marks for flavour characteristics P P P
P P
Maximum 10 Marks Marks P Dry with medium acidity, medium tannins, medium plus alcohol,
P Body is medium with blackberry, blackcurrant cedar flavours
x
P Flavour intensity is pronounced and the finish is long.
9
Conclusions (Quality and Readiness to Drink) This is a very good quality wine.
2.
Maximum 2 Marks Marks P P 2
Can drink now, but has potential for ageing.
Using your tasting note, identify the wine you have tasted by placing a P in the corresponding b ox below.
2 Marks
a) Minervois AC
Marks b) Chilean Carmenère
c)
3.
Haut-­‐Médoc Cru Classe AC 2 P
Indicate the price category for the wine tasted by placing a P in the corresponding box below. 2 Marks
a) Inexpensive
Marks b) Mid-­‐Price
c)
High Price
d) Premium P
2 Total marks for this wine 23
Total marks for both wines 31
Marking Explanation -­‐ RED WINE Appearance: • 1 mark for “clear” • 1 mark for “medium intensity” • 1 mark for “ruby” • 1 mark for “legs” Subtotal: 4/4 Nose: •
•
•
•
1 mark for “clean” 1 mark for “medium plus intensity” 2 marks for “blackcurrant” and “cedar”. The rest of the aromas are also correct Mark not given for development, because candidate did not comment on it Subtotal: 4/5 Palate: • 1 mark for “dry” • 1 mark for “medium acidity” • 1 mark for “medium tannins” • 1 mark for “medium plus alcohol” • 1 mark for “medium body” • 3 marks given for flavour characteristics “blackberry”, “blackcurrant”, and “cedar” • Mark not given for pronounced flavour intensity • 1 mark given for “finish is long” Subtotal: 9/10 Conclusion: • 1 mark for “very good quality” • 1 mark for “can drink now, but has potential for ageing” Subtotal: 2/2 Questions 2 & 3: • 2 marks for correctly identified wine • 2 marks for premium price category Subtotal: 4/4 TOTAL: 23/25 TOTAL MARKS FOR BOTH WINES: 31/50 IMPORTANT NOTE In order to accommodate tannins in red wine and the current practical need to have the total marks for each wine the same, there are four marks for flavour characteristics for white wines and only three for red wines. If the full quota of marks for flavour characteristics is not gained through correct identification of flavours then, one extra mark can be gained from other observations.