Level 1 · Wine & Spirits Exam Prep
An Introduction to Tasting
The basics of evaluating wine through sight, smell, and taste.
Topics covered
- Appearance
- Nose
- Palate
- Colour and clarity
Level 1 Study Guide
Wine Tasting Basics
Quick Revision
- SAT order: Appearance → Nose → Palate
- Appearance: colour, depth, clarity
- Nose: aroma intensity + descriptors
- Palate: sweetness, acidity, tannin, alcohol, body, finish
- Finish = flavour length after swallowing
- Tannin = palate only (not nose)
Key Facts for the Exam
- The WSET systematic approach to tasting (SAT) uses Appearance, Nose, and Palate
- Appearance: assess colour, depth (intensity), and clarity
- Nose: identify intensity of aromas and specific descriptors (fruit, floral, spice, etc.)
- Palate: assess sweetness, acidity, tannin (reds), alcohol, body, flavour intensity, and finish
- Finish (or length) is how long the flavours linger after swallowing — longer is generally better quality
- Colour gives clues: deeper colour often indicates riper grapes or more extract
Level 1 Exam Tips
- 1.Know the SAT structure: Appearance → Nose → Palate — assessments follow this order in exams.
- 2.Tannin is assessed on the PALATE (not the nose) — a common error in written answers.
- 3.Acidity makes you salivate; tannin makes your mouth feel dry — distinguish these clearly.
- 4.Finish/length is a key quality indicator — a long finish signals higher quality wine.
Common Exam Mistakes
- ✗Assessing tannin on the nose — tannin is a textural sensation experienced only on the palate
- ✗Confusing acidity (mouth-watering) with tannin (mouth-drying) in written descriptions
- ✗Ignoring appearance — clarity and colour depth are valid assessment criteria at all levels
Frequently Asked Questions
- What is the WSET systematic approach to tasting?
- The WSET SAT is a structured framework for objectively describing wine. It covers three phases: Appearance (colour, depth, clarity), Nose (aroma intensity and descriptors), and Palate (sweetness, acidity, tannin, alcohol, body, flavour intensity, flavour characteristics, and finish). This systematic method ensures consistent wine descriptions.
- How do I tell if a wine is good quality just by tasting it?
- Key quality indicators include: length of finish (longer = better), complexity of aromas and flavours, balance between sweetness, acidity, tannin, and alcohol, and the overall intensity of flavour. A wine with a long, complex finish and good balance is generally considered higher quality.
- What is the difference between aroma and flavour?
- Aromas are smells you detect on the nose (when you sniff the glass). Flavours are perceived on the palate when you taste the wine. In wine tasting, retronasal aromas — smells that travel from the back of your mouth to your nose while tasting — contribute significantly to what we experience as "flavour."