WSET4: D3
TASTING NOTES
WINES OF THE WORLD
Iwan Wiering RV, 2025-2026
www.wijnlerendrinken.nl
, Iwan Wiering RV, WSET4 D3: Tasting Notes Wines of the World, 2025-2026
SATABIFOF:
• Sweetness
• Acidity
• Tannins
• Alcohol
• Body
• Intensity
• Flavours
• Other observations
• Finish
Techniques in case you are in doubt about the levels of sweetness/acidity:
• The dribble test: If you keep salivating a lot after tasting the wine. Then yes, this is likely to
be a high acid wine.
• Pinch your nose, then taste the wine as this technique will 'block off'/filter the flavours and
you are relying on your tongue receptors to tell you about sweetness. This gives you a more
accurate assessment of the sweetness level/acidity level of the wine.
• The finger test: If you are unsure about wine sweetness, apart from checking its viscosity in
the glass and the texture on your palate, dip your finger into the glass. Rub that finger
against your hand/ palm. If it got some sugar, it will feel a bit stickier than usual (best to test
that against a total dry wine or even against plain water).
2
, Iwan Wiering RV, WSET4 D3: Tasting Notes Wines of the World, 2025-2026
• Pay attention to the flavour persistence in the mid-palate. Not all flavours are going to be
equal. Does the flavour intensity (concentration) persist right to the finish or does the wine
just have a short burst of flavour that quickly drops off? The wine's concentration will tell you
something about the quality of the grapes.
• Expressiveness: Remember to tell the examiner how defined the flavours are. Are the
flavours so distinctive that you can clearly spot this is a Chenin Blanc straight away? Or, are
the flavours generic and muddled and hard to define?
• Spot the obvious and use that as 'evidence' to explain quality. e.g. round creamy texture,
where does this come from? Possibility from lees ageing in some better-quality whites?
Astringency, marked bitterness should be flagged straight away. Where is that coming from?
This is an invitation for you to explain the wines' quality.
• Be consistent and use logic. For example, if you did not write 'simple' in both the nose and
palate section. You will NOT gain additional marks by adding simple in your conclusion. In
other words, you can only draw SAT terms/ wine lexicon that you noted down from your
appearance, nose and palate to reach a conclusion. This is why the more descriptive your
terms on the nose and palate section are, the more evidence you are going to have with
building a convincing argument. In similar vein, some of you have written 'unripe coarse
tannins' and marked unbalanced alcohol but assess the wine as very good and can improve
further. Unripe tannins and unbalanced alcohol are components that will not be fixed with
ageing. On the contrary, as the fruit fades with age, these negatives will stand out more in
the wine.
• When in doubt if you notice secondary aromas/flavours: write down smoke and toast.
Honey: Primary or tertiary?
Honey can be an inherent primary trait in some riper Riesling and Chenin Blanc grapes, it can also be
closely associate with noble rot induced aromas.
Honey can also be a tertiary aroma derived from extensive slow oxidative ageing in the bottle.
But how can we tell which one is primary and which one is likely to be tertiary?
• Check the wine colour. Most white wines with extensive tertiary aromas will have some
orange colour compared to most youthful white wines being lemon in appearance.
• Tertiary aromas don't come in isolation. They can often include honey, dried apricot, toffee,
apple, almond, marmalade (aged botrytis in particular).
• For tertiary aromas to develop, you will need to achieve a certain degree of concentration
(intensity) with your grapes. In a dilute wine with light/medium(-) intensity the chance of
tertiary aroma appearing is going to be very low. The lack of intensity means the fruit will
disappear before having the chance to develop into dried fruits!
• Some flavours such as herbaceous character (e.g. grass and green bell pepper) will diminish
drastically as the grape gets riper and riper. As honey is associated with grape ripeness, this
means you will rarely ever see both of them in the same glass.
NB: Do not confuse herbaceous (grass and green bell pepper) with herbal (dried herbs like thyme and
oregano).
Oak ageing in many wine regions is an option and a 'stylistic' choice. Do not automatically associate
every oaked wine as outstanding/suitable for ageing !
Sweet German Riesling and sweet Vouvray are prime examples where an outstanding wine can age
for decades with little or almost no oak influence.
Balance:
3
, Iwan Wiering RV, WSET4 D3: Tasting Notes Wines of the World, 2025-2026
1. Tannin and alcohol belong on the same side of the scale when it comes to balance, they need
to balance with sugar and fruit. They do not balance each other out.
2. The quality assessment should be objective and based on what the tasting note states under
appearance, nose and palate.
3. A quality assessment should explain how the wine achieves complexity which can be through
a wide range of clusters and precise aromas and flavours.
Quality:
A useful technique is to start your sentence with the ‘thing’ from the glass that you want to explain
e.g. new oak, e.g. high tannin volume. Then continue the sentence with your explanation of
vineyard/winery factors (according to the question) that explain how the e.g. new oak / high tannins
got into the glass, and what it means e.g. for style or quality.
Incorporate your theory into your tasting notes as much as possible. For example; if you have noted
high acidity in the wine then write a few words on why this may be, this could be because the grape
variety is naturally high acidity, the grapes could be grown in a cool climate, high altitude or picked
early. These clues will allow you eliminate certain grape varieties, climates and wine making
techniques helping you narrow the choice of options and therefore assist with identifying the wine
correctly.
Your tasting notes should not be written in isolation from your theory notes but in conjunction with
them, this is a form of revision as the more you connect the elements in the wine to the theoretical
reasoning the easier you will make these links when tasting a wine blind in the actual exam,
enhancing your analytical skills and leading to more accurate conclusions and the correct
identification of the wine.
• flavours of vanilla and spice suggest new oak maturation. The balanced integration of these
flavours and primary flavour of ………, suggest this wine is high quality.
• high volume of tannin suggests a long maceration may have been undertaken, of a grape
variety/varieties which have a high level of inherent tannin in the berries that can be
extracted.
o If your tasting note has flavours of violet, red and black plum, you could also suggest
that the high tannin grape variety may well be Malbec.
o If your tasting note has high quality elements in it, AND the question is asking about
‘quality’, you might write: the fine-grained, ripe nature of tannin and rich
concentration of flavours are indicative of high quality.
o In other words, remember that ‘level/volume’ of tannin is one piece of evidence to
link to variety (not necessarily a quality statement), and ‘nature’ of tannin is another
piece of evidence that can directly link to quality level.
When putting a wine into a quality level, think about how positively the wines can be assessed
against the criteria stated above.
Good:
A ‘good’ wine typically has balanced fruit, sugar, acid, alcohol and tannin. It is free of faults and likely
shows some complexity, concentration or identifiable characteristics. For a wine to be ‘good’, you
should have an even balance of positive and negative comments about it.
Think of a reasoning such as:
• In order to be considered of very good quality, the wine would need greater complexity,
better intensity and more length.
• To be very good, there should be additional layers of complexity, a richer fruit concentration
to harmonise with the high acidity and a longer finish.
• The fruit intensity is perceptible both on the nose and the palate.
• The palate mirrors the nose.
4
, Iwan Wiering RV, WSET4 D3: Tasting Notes Wines of the World, 2025-2026
Acceptable:
If the wine is obviously lacking in some combination of the key considerations of quality that were
detailed above, then it is ‘acceptable’ (depending on the severity of the problems that are identified
and if it has any redeeming features) or even ‘poor’ (if your comments are mostly or entirely
negative).
Faulty:
If any faults make the wine unsuitable to drink, then it is simply ‘faulty’.
Very good:
On the other hand, wines that are balanced and have some extra level of complexity, intensity or
length, can be described as ‘very good’. In a very good wine, you will still feel that there is something
lacking, otherwise it would be rated as ‘outstanding’.
Outstanding:
An ‘outstanding’ wine does not have to be perfect in every way, but if you are left without any
important negatives, then the wine should be described as ‘outstanding’.
For outstanding wines, use terms that support this, such as: seamless integration, impeccable
balance, excellent balance, harmonious, memorable aftertaste, great complexity, superbly balanced,
exceptionally well-balanced, immense structure, sheer concentration, pronounced and distinctive
characteristics, easily identifiable and intense flavours/aromas, perfect harmony etc.
Think of:
• Long and persistent finish, providing a pleasant and memorable aftertaste.
• Complex with a harmonious balance.
• The palate mirrors the aromas in the nose, showing a pronounced intensity flavours of…..
• The wine has a long finish with flavours and sensations lingering for a extended period, after
spitting the wine out.
• Well-defined aromas in different clusters, and with multiple layers showing complexity.
• A rich array of flavours/aromas that are multi-layered and evolving.
• High alcohol very well integrated because of excellent quality of the fruit.
• High levels of extraction made possible through high quality of the fruit.
• The wine’s high level of alcohol is seamlessly incorporated, melding well with the
pronounced fruit concentration.
• Aromas and flavours are intricate, with clear notes of…… Oak influence imparts……. And
teriary notes such as……. Suggest its maturation, augmenting the complexity.
Bottle ageing:
Ageing potential: A wine that is high in tannins, or has harsh or hard tannins, may benefit from
ageing. Ageing can soften tannins and help them integrate better with the wine.
If you believe the wine will stay the same but not improve, you should select ‘not suitable for bottle
ageing’. If you believe the wine condition will deteriorate with further time in bottle, assess the wine
as 'not suitable for bottle ageing' Then, explain why by drawing evidence from the wine in your glass,
the tasting note.
High acidity in a wine can act as a natural preservative, helping to keep wine in good condition for
longer. It also means that wine will still be refreshing when it is consumed after a period of ageing.
A wine with pronounced fruit aromas and flavours may be a good candidate for ageing, as these
flavours will last and develop into tertiary characteristics. Also, wines need excellent (very good or
outstanding) quality.
• There are only 3 marks in this section. Keep this short and succinct.
• Be decisive. First state whether the wine is suitable / not suitable for bottle ageing (this is a
SAT term you can only choose one) (1 mark)
'Is this wine going to evolve 'positively' in the future?' Yes/ No.
5
, Iwan Wiering RV, WSET4 D3: Tasting Notes Wines of the World, 2025-2026
• Think about whether components such as acidity, sweetness, tannin, primary fruits will help
the wine develop or not, remember if a wine will keep but not develop further then it is not
suitable for ageing. (1 mark)
• State where the wine is going next. how is it going to develop positively or not develop
positively. (1 mark)
NB: the term ‘minerality’, as a descriptor for aromas and flavours, no longer appears on the SAT and
WSET recommend that you avoid using it, instead 'wet stones' is recommended.
Think of:
• Will cause the wine to deviate from its style and typicity.
• Flavours are likely to fade rather than develop
• Showing ample primary fruit and emerging tertiary characteristics. Further maturation might
amplify its depth and complexity, developing a more tertiary nutty and mushroom character,
which is supported by the high acidity, highly concentrated fruit and high soft tannins.
Tasting:
Paper 1, question 1 (wines 1-3): common grape variety
Paper 1, question 2 (wines 4-6): same country
Paper 2, question 3 (wines 7-9): same region
Paper 2, question 4 (wines 10-12): unrelated samples
Always consider the human and natural factors in the vineyard and winery that influence the style,
price and quality of wine:
1. Climate/weather
2. Soil/topography
3. Grape variety
4. Viticulture
5. Winemaking
6. Finishing/maturation
There are 6 marks available for the assessment, it is worthwhile following a framework:
• Balance
• integration of alcohol and or tannins where relevant
• texture
• intensity/concentration
6
, Iwan Wiering RV, WSET4 D3: Tasting Notes Wines of the World, 2025-2026
• length and nature of finish
• complexity and/or potential to gain complexity
• typicity of style and varietal definition / identifiable characteristics
Ensure that your sentences are always linked to the quality level you have stated.
You will not gain any marks for simply saying that the wine is balanced, complex or shows typicity,
you always need to back these statements up by providing evidence from your tasting notes.
Typicity: you need to say whether it is typical of grape variety, region, climate, ageing method etc.
Then use your tasting note to provide evidence that supports this and explain why it is typical.
Framework when writing the reasons for your choice of grape variety/region/country in the summary
question:
• Colour: does this relate to grape variety, can you exclude other varieties based on this
• Flavour profile: are there specific flavour characteristics that link the wine to a grape variety
and/or climate
• Structural components that are linked to specific grape variety, climate etc. eg acidity,
tannin, alcohol levels
• Potential to age or is the style usually made to be consumed young
• Quality level
• Grown in the specific countries/regions: are the grape varieties in question commonly grown
in specific regions/climates.
Reasons for region of origin
Think about whether the grape variety is commonly grown in that region
Are there any structural components in the wine that can link it to region eg high acidity to a cool
climate. Higher alcohol could imply warmer/hotter climate
Think about the quality level of wines most commonly produced in this region
Think about production methods that are typical for that region
Identifying question:
As the wines are tasted blind in the exam you do not know for sure exactly what they are, so it is
worthwhile making suggestions rather than specifically stating what they are or where they are
from. You can be more general with your statements because if you do incorrectly identify the grape
variety/region or country you can still gain marks for your reasons why.
It is always worthwhile after writing your tasting note to highlight the main characteristics of the
grape variety and how winemaking methods influence price, quality and style. Constantly linking your
tasting with your theory will aid with your success in the actual exam.
When answering the identification question you are also expected to offer analysis: you need to
'compare' the 3 wines and draw conclusions from them by citing evidence from your tasting samples:
comment on what are the common themes that draws these 3 wines together and how you can
account for their differences to further support your answers as well. You have to address all 3 wines
in the flight for a full mark answer.
If you think the answer is Riesling/ Burgundy. Use your D3 and D1 theory knowledge. Systematically
go through the following list and look for obvious 'sign posts' in your tasting notes that will help you
to build an argument:
• Grape varietal characters / Climate:
o Colour: does this relate to a variety, can you exclude other varieties based on this.
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, Iwan Wiering RV, WSET4 D3: Tasting Notes Wines of the World, 2025-2026
o Structural components: that are linked to a specific variety, climate etc. (e.g. acidity,
tannin, alcohol levels).
o Flavour profile: are there specific flavour characteristics that link the wine to a
variety and/or climate.
• Winemaking (use of oak, absence of oak, MLF, protective winemaking, lees contact etc.):
e.g. is oak influence typical for the variety or region, are there specific winemaking or
maturation methods that are typical or required for these styles, region or country.
• Style of wine: what styles are typical for the variety, region or country (red wine, rosé, sweet,
dry, medium-sweet etc.).
• Quality level: do these wines have a range of quality levels or are they generally all high
quality or inexpensive high volume for example.
• Bottle ageing: do the wines have potential to age or is the style usually made to be
consumed young.
Conclusions for Burgundy:
• The combination of pale ruby colour, high acidity, expressive perfume mushroom, earth and
spice character with slightly moderate (medium) rustic tannins point to Pinot Noir.
• Green vegetal aromas are associated with barely ripe Pinot Noir.
• Extreme variation in quality points to a cool continental climate where site selection will
make an enormous difference to grape ripeness and determine the wine quality. Burgundy
fits perfectly in his picture.
• Despite quite a few tertiary aromas (honey, dried apple) coming out already, the primary
lemon, apple, chamomile are very focused and remains vividly fresh with a very high acidic
backbone and wet stone striking all the way to a long finish. Along with subtle lees ageing,
the flavours from the grapes are well restrained with often wet stones allow to shine through
the glass. This marriage of restrained opulence in texture with very precise fresh primary
aromas and focused high acidity are possible hallmarks for Chablis which point us to
Burgundy again.
• The wines have the combination of pronounced concentration and high acidity that helps the
wine to age and develop a complex array of tertiary flavours for decades. This is in line with
Burgundy where outstanding to very good wines can reputedly improve and age for a very
long time for both Chardonnay and Pinot Noir.
• What is more, these wines are concentrated, but unlike Oregon or Central Otago the body is
never too full, there isn’t much tropical flavour present, and flavours are more nuanced and
intricately knit together. There are few places on earth that you can allow the grapes to
nurture and preserve these intricate aromas without turning into simple jam. Burgundy is
one.
Reasons for your choice of grape variety Pinot Noir:
• Medium depth of colour, paler than Cabernet Sauvignon or Syrah
• Red fruits and herbaceous flavour profile
• Affinity with oak
• Moderate acidity lower than Cabernet Sauvignon
• Tannins are lower and softer than other varieties (such as Nebbiolo)
• Alcohol not high enough for Grenache
• Develops tertiary characteristics with age such as meaty/gamey flavours
• Can create very high to outstanding quality levels
• Grown in the specific countries/regions (here you can relate back to your tasting note
conclusions)
8
TASTING NOTES
WINES OF THE WORLD
Iwan Wiering RV, 2025-2026
www.wijnlerendrinken.nl
, Iwan Wiering RV, WSET4 D3: Tasting Notes Wines of the World, 2025-2026
SATABIFOF:
• Sweetness
• Acidity
• Tannins
• Alcohol
• Body
• Intensity
• Flavours
• Other observations
• Finish
Techniques in case you are in doubt about the levels of sweetness/acidity:
• The dribble test: If you keep salivating a lot after tasting the wine. Then yes, this is likely to
be a high acid wine.
• Pinch your nose, then taste the wine as this technique will 'block off'/filter the flavours and
you are relying on your tongue receptors to tell you about sweetness. This gives you a more
accurate assessment of the sweetness level/acidity level of the wine.
• The finger test: If you are unsure about wine sweetness, apart from checking its viscosity in
the glass and the texture on your palate, dip your finger into the glass. Rub that finger
against your hand/ palm. If it got some sugar, it will feel a bit stickier than usual (best to test
that against a total dry wine or even against plain water).
2
, Iwan Wiering RV, WSET4 D3: Tasting Notes Wines of the World, 2025-2026
• Pay attention to the flavour persistence in the mid-palate. Not all flavours are going to be
equal. Does the flavour intensity (concentration) persist right to the finish or does the wine
just have a short burst of flavour that quickly drops off? The wine's concentration will tell you
something about the quality of the grapes.
• Expressiveness: Remember to tell the examiner how defined the flavours are. Are the
flavours so distinctive that you can clearly spot this is a Chenin Blanc straight away? Or, are
the flavours generic and muddled and hard to define?
• Spot the obvious and use that as 'evidence' to explain quality. e.g. round creamy texture,
where does this come from? Possibility from lees ageing in some better-quality whites?
Astringency, marked bitterness should be flagged straight away. Where is that coming from?
This is an invitation for you to explain the wines' quality.
• Be consistent and use logic. For example, if you did not write 'simple' in both the nose and
palate section. You will NOT gain additional marks by adding simple in your conclusion. In
other words, you can only draw SAT terms/ wine lexicon that you noted down from your
appearance, nose and palate to reach a conclusion. This is why the more descriptive your
terms on the nose and palate section are, the more evidence you are going to have with
building a convincing argument. In similar vein, some of you have written 'unripe coarse
tannins' and marked unbalanced alcohol but assess the wine as very good and can improve
further. Unripe tannins and unbalanced alcohol are components that will not be fixed with
ageing. On the contrary, as the fruit fades with age, these negatives will stand out more in
the wine.
• When in doubt if you notice secondary aromas/flavours: write down smoke and toast.
Honey: Primary or tertiary?
Honey can be an inherent primary trait in some riper Riesling and Chenin Blanc grapes, it can also be
closely associate with noble rot induced aromas.
Honey can also be a tertiary aroma derived from extensive slow oxidative ageing in the bottle.
But how can we tell which one is primary and which one is likely to be tertiary?
• Check the wine colour. Most white wines with extensive tertiary aromas will have some
orange colour compared to most youthful white wines being lemon in appearance.
• Tertiary aromas don't come in isolation. They can often include honey, dried apricot, toffee,
apple, almond, marmalade (aged botrytis in particular).
• For tertiary aromas to develop, you will need to achieve a certain degree of concentration
(intensity) with your grapes. In a dilute wine with light/medium(-) intensity the chance of
tertiary aroma appearing is going to be very low. The lack of intensity means the fruit will
disappear before having the chance to develop into dried fruits!
• Some flavours such as herbaceous character (e.g. grass and green bell pepper) will diminish
drastically as the grape gets riper and riper. As honey is associated with grape ripeness, this
means you will rarely ever see both of them in the same glass.
NB: Do not confuse herbaceous (grass and green bell pepper) with herbal (dried herbs like thyme and
oregano).
Oak ageing in many wine regions is an option and a 'stylistic' choice. Do not automatically associate
every oaked wine as outstanding/suitable for ageing !
Sweet German Riesling and sweet Vouvray are prime examples where an outstanding wine can age
for decades with little or almost no oak influence.
Balance:
3
, Iwan Wiering RV, WSET4 D3: Tasting Notes Wines of the World, 2025-2026
1. Tannin and alcohol belong on the same side of the scale when it comes to balance, they need
to balance with sugar and fruit. They do not balance each other out.
2. The quality assessment should be objective and based on what the tasting note states under
appearance, nose and palate.
3. A quality assessment should explain how the wine achieves complexity which can be through
a wide range of clusters and precise aromas and flavours.
Quality:
A useful technique is to start your sentence with the ‘thing’ from the glass that you want to explain
e.g. new oak, e.g. high tannin volume. Then continue the sentence with your explanation of
vineyard/winery factors (according to the question) that explain how the e.g. new oak / high tannins
got into the glass, and what it means e.g. for style or quality.
Incorporate your theory into your tasting notes as much as possible. For example; if you have noted
high acidity in the wine then write a few words on why this may be, this could be because the grape
variety is naturally high acidity, the grapes could be grown in a cool climate, high altitude or picked
early. These clues will allow you eliminate certain grape varieties, climates and wine making
techniques helping you narrow the choice of options and therefore assist with identifying the wine
correctly.
Your tasting notes should not be written in isolation from your theory notes but in conjunction with
them, this is a form of revision as the more you connect the elements in the wine to the theoretical
reasoning the easier you will make these links when tasting a wine blind in the actual exam,
enhancing your analytical skills and leading to more accurate conclusions and the correct
identification of the wine.
• flavours of vanilla and spice suggest new oak maturation. The balanced integration of these
flavours and primary flavour of ………, suggest this wine is high quality.
• high volume of tannin suggests a long maceration may have been undertaken, of a grape
variety/varieties which have a high level of inherent tannin in the berries that can be
extracted.
o If your tasting note has flavours of violet, red and black plum, you could also suggest
that the high tannin grape variety may well be Malbec.
o If your tasting note has high quality elements in it, AND the question is asking about
‘quality’, you might write: the fine-grained, ripe nature of tannin and rich
concentration of flavours are indicative of high quality.
o In other words, remember that ‘level/volume’ of tannin is one piece of evidence to
link to variety (not necessarily a quality statement), and ‘nature’ of tannin is another
piece of evidence that can directly link to quality level.
When putting a wine into a quality level, think about how positively the wines can be assessed
against the criteria stated above.
Good:
A ‘good’ wine typically has balanced fruit, sugar, acid, alcohol and tannin. It is free of faults and likely
shows some complexity, concentration or identifiable characteristics. For a wine to be ‘good’, you
should have an even balance of positive and negative comments about it.
Think of a reasoning such as:
• In order to be considered of very good quality, the wine would need greater complexity,
better intensity and more length.
• To be very good, there should be additional layers of complexity, a richer fruit concentration
to harmonise with the high acidity and a longer finish.
• The fruit intensity is perceptible both on the nose and the palate.
• The palate mirrors the nose.
4
, Iwan Wiering RV, WSET4 D3: Tasting Notes Wines of the World, 2025-2026
Acceptable:
If the wine is obviously lacking in some combination of the key considerations of quality that were
detailed above, then it is ‘acceptable’ (depending on the severity of the problems that are identified
and if it has any redeeming features) or even ‘poor’ (if your comments are mostly or entirely
negative).
Faulty:
If any faults make the wine unsuitable to drink, then it is simply ‘faulty’.
Very good:
On the other hand, wines that are balanced and have some extra level of complexity, intensity or
length, can be described as ‘very good’. In a very good wine, you will still feel that there is something
lacking, otherwise it would be rated as ‘outstanding’.
Outstanding:
An ‘outstanding’ wine does not have to be perfect in every way, but if you are left without any
important negatives, then the wine should be described as ‘outstanding’.
For outstanding wines, use terms that support this, such as: seamless integration, impeccable
balance, excellent balance, harmonious, memorable aftertaste, great complexity, superbly balanced,
exceptionally well-balanced, immense structure, sheer concentration, pronounced and distinctive
characteristics, easily identifiable and intense flavours/aromas, perfect harmony etc.
Think of:
• Long and persistent finish, providing a pleasant and memorable aftertaste.
• Complex with a harmonious balance.
• The palate mirrors the aromas in the nose, showing a pronounced intensity flavours of…..
• The wine has a long finish with flavours and sensations lingering for a extended period, after
spitting the wine out.
• Well-defined aromas in different clusters, and with multiple layers showing complexity.
• A rich array of flavours/aromas that are multi-layered and evolving.
• High alcohol very well integrated because of excellent quality of the fruit.
• High levels of extraction made possible through high quality of the fruit.
• The wine’s high level of alcohol is seamlessly incorporated, melding well with the
pronounced fruit concentration.
• Aromas and flavours are intricate, with clear notes of…… Oak influence imparts……. And
teriary notes such as……. Suggest its maturation, augmenting the complexity.
Bottle ageing:
Ageing potential: A wine that is high in tannins, or has harsh or hard tannins, may benefit from
ageing. Ageing can soften tannins and help them integrate better with the wine.
If you believe the wine will stay the same but not improve, you should select ‘not suitable for bottle
ageing’. If you believe the wine condition will deteriorate with further time in bottle, assess the wine
as 'not suitable for bottle ageing' Then, explain why by drawing evidence from the wine in your glass,
the tasting note.
High acidity in a wine can act as a natural preservative, helping to keep wine in good condition for
longer. It also means that wine will still be refreshing when it is consumed after a period of ageing.
A wine with pronounced fruit aromas and flavours may be a good candidate for ageing, as these
flavours will last and develop into tertiary characteristics. Also, wines need excellent (very good or
outstanding) quality.
• There are only 3 marks in this section. Keep this short and succinct.
• Be decisive. First state whether the wine is suitable / not suitable for bottle ageing (this is a
SAT term you can only choose one) (1 mark)
'Is this wine going to evolve 'positively' in the future?' Yes/ No.
5
, Iwan Wiering RV, WSET4 D3: Tasting Notes Wines of the World, 2025-2026
• Think about whether components such as acidity, sweetness, tannin, primary fruits will help
the wine develop or not, remember if a wine will keep but not develop further then it is not
suitable for ageing. (1 mark)
• State where the wine is going next. how is it going to develop positively or not develop
positively. (1 mark)
NB: the term ‘minerality’, as a descriptor for aromas and flavours, no longer appears on the SAT and
WSET recommend that you avoid using it, instead 'wet stones' is recommended.
Think of:
• Will cause the wine to deviate from its style and typicity.
• Flavours are likely to fade rather than develop
• Showing ample primary fruit and emerging tertiary characteristics. Further maturation might
amplify its depth and complexity, developing a more tertiary nutty and mushroom character,
which is supported by the high acidity, highly concentrated fruit and high soft tannins.
Tasting:
Paper 1, question 1 (wines 1-3): common grape variety
Paper 1, question 2 (wines 4-6): same country
Paper 2, question 3 (wines 7-9): same region
Paper 2, question 4 (wines 10-12): unrelated samples
Always consider the human and natural factors in the vineyard and winery that influence the style,
price and quality of wine:
1. Climate/weather
2. Soil/topography
3. Grape variety
4. Viticulture
5. Winemaking
6. Finishing/maturation
There are 6 marks available for the assessment, it is worthwhile following a framework:
• Balance
• integration of alcohol and or tannins where relevant
• texture
• intensity/concentration
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, Iwan Wiering RV, WSET4 D3: Tasting Notes Wines of the World, 2025-2026
• length and nature of finish
• complexity and/or potential to gain complexity
• typicity of style and varietal definition / identifiable characteristics
Ensure that your sentences are always linked to the quality level you have stated.
You will not gain any marks for simply saying that the wine is balanced, complex or shows typicity,
you always need to back these statements up by providing evidence from your tasting notes.
Typicity: you need to say whether it is typical of grape variety, region, climate, ageing method etc.
Then use your tasting note to provide evidence that supports this and explain why it is typical.
Framework when writing the reasons for your choice of grape variety/region/country in the summary
question:
• Colour: does this relate to grape variety, can you exclude other varieties based on this
• Flavour profile: are there specific flavour characteristics that link the wine to a grape variety
and/or climate
• Structural components that are linked to specific grape variety, climate etc. eg acidity,
tannin, alcohol levels
• Potential to age or is the style usually made to be consumed young
• Quality level
• Grown in the specific countries/regions: are the grape varieties in question commonly grown
in specific regions/climates.
Reasons for region of origin
Think about whether the grape variety is commonly grown in that region
Are there any structural components in the wine that can link it to region eg high acidity to a cool
climate. Higher alcohol could imply warmer/hotter climate
Think about the quality level of wines most commonly produced in this region
Think about production methods that are typical for that region
Identifying question:
As the wines are tasted blind in the exam you do not know for sure exactly what they are, so it is
worthwhile making suggestions rather than specifically stating what they are or where they are
from. You can be more general with your statements because if you do incorrectly identify the grape
variety/region or country you can still gain marks for your reasons why.
It is always worthwhile after writing your tasting note to highlight the main characteristics of the
grape variety and how winemaking methods influence price, quality and style. Constantly linking your
tasting with your theory will aid with your success in the actual exam.
When answering the identification question you are also expected to offer analysis: you need to
'compare' the 3 wines and draw conclusions from them by citing evidence from your tasting samples:
comment on what are the common themes that draws these 3 wines together and how you can
account for their differences to further support your answers as well. You have to address all 3 wines
in the flight for a full mark answer.
If you think the answer is Riesling/ Burgundy. Use your D3 and D1 theory knowledge. Systematically
go through the following list and look for obvious 'sign posts' in your tasting notes that will help you
to build an argument:
• Grape varietal characters / Climate:
o Colour: does this relate to a variety, can you exclude other varieties based on this.
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, Iwan Wiering RV, WSET4 D3: Tasting Notes Wines of the World, 2025-2026
o Structural components: that are linked to a specific variety, climate etc. (e.g. acidity,
tannin, alcohol levels).
o Flavour profile: are there specific flavour characteristics that link the wine to a
variety and/or climate.
• Winemaking (use of oak, absence of oak, MLF, protective winemaking, lees contact etc.):
e.g. is oak influence typical for the variety or region, are there specific winemaking or
maturation methods that are typical or required for these styles, region or country.
• Style of wine: what styles are typical for the variety, region or country (red wine, rosé, sweet,
dry, medium-sweet etc.).
• Quality level: do these wines have a range of quality levels or are they generally all high
quality or inexpensive high volume for example.
• Bottle ageing: do the wines have potential to age or is the style usually made to be
consumed young.
Conclusions for Burgundy:
• The combination of pale ruby colour, high acidity, expressive perfume mushroom, earth and
spice character with slightly moderate (medium) rustic tannins point to Pinot Noir.
• Green vegetal aromas are associated with barely ripe Pinot Noir.
• Extreme variation in quality points to a cool continental climate where site selection will
make an enormous difference to grape ripeness and determine the wine quality. Burgundy
fits perfectly in his picture.
• Despite quite a few tertiary aromas (honey, dried apple) coming out already, the primary
lemon, apple, chamomile are very focused and remains vividly fresh with a very high acidic
backbone and wet stone striking all the way to a long finish. Along with subtle lees ageing,
the flavours from the grapes are well restrained with often wet stones allow to shine through
the glass. This marriage of restrained opulence in texture with very precise fresh primary
aromas and focused high acidity are possible hallmarks for Chablis which point us to
Burgundy again.
• The wines have the combination of pronounced concentration and high acidity that helps the
wine to age and develop a complex array of tertiary flavours for decades. This is in line with
Burgundy where outstanding to very good wines can reputedly improve and age for a very
long time for both Chardonnay and Pinot Noir.
• What is more, these wines are concentrated, but unlike Oregon or Central Otago the body is
never too full, there isn’t much tropical flavour present, and flavours are more nuanced and
intricately knit together. There are few places on earth that you can allow the grapes to
nurture and preserve these intricate aromas without turning into simple jam. Burgundy is
one.
Reasons for your choice of grape variety Pinot Noir:
• Medium depth of colour, paler than Cabernet Sauvignon or Syrah
• Red fruits and herbaceous flavour profile
• Affinity with oak
• Moderate acidity lower than Cabernet Sauvignon
• Tannins are lower and softer than other varieties (such as Nebbiolo)
• Alcohol not high enough for Grenache
• Develops tertiary characteristics with age such as meaty/gamey flavours
• Can create very high to outstanding quality levels
• Grown in the specific countries/regions (here you can relate back to your tasting note
conclusions)
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