Level 2 · Wine & Spirits Exam Prep
Tasting and Evaluating Wine
The Systematic Approach to Tasting for Level 2.
Topics covered
- Appearance descriptors
- Nose descriptors
- Palate structure
- Quality assessment
Level 2 Study Guide
Viticulture — Climate and Soil
Quick Revision
- SAT: Appearance → Nose → Palate → Conclusions
- Primary aromas: grape (fruit, floral)
- Secondary: fermentation (yeast, cream, bread)
- Tertiary: ageing (oak, leather, dried fruit)
- Quality scale: faulty → outstanding
- Finish: short <3s, medium 3–5s, long 5s+
Key Facts for the Exam
- WSET Level 2 uses the Systematic Approach to Tasting (SAT) with detailed descriptors
- Appearance: assess colour hue, depth, and clarity
- Nose: intensity (light/medium/pronounced) + specific aroma descriptors
- Palate: sweetness, acidity, tannin, alcohol, body, flavour intensity, flavour characteristics, finish
- Conclusions: quality (faulty/poor/acceptable/good/very good/outstanding) and readiness to drink
- Primary aromas come from the grape; secondary from fermentation; tertiary from ageing
Level 2 Exam Tips
- 1.The SAT is the backbone of all Level 2 written answers — use the structure even in short answers.
- 2.Primary = grape aromas (fruit, floral). Secondary = fermentation aromas (yeast, bread). Tertiary = ageing (oak, bottle age).
- 3.Quality assessment must use specific descriptors — "nice" or "good" are not acceptable in exams.
- 4.Finish length is a key quality indicator: short (< 3 sec), medium (3–5 sec), long (5+ sec).
Common Exam Mistakes
- ✗Conflating primary and tertiary aromas — oak spice is tertiary (ageing), not primary
- ✗Skipping the conclusions section in exam answers — quality and drinking window are always required
- ✗Using vague quality terms instead of the WSET scale descriptors
Related Topics
Frequently Asked Questions
- What is the WSET SAT and why is it important?
- The WSET Systematic Approach to Tasting (SAT) is a structured method for objectively describing wine. It ensures consistency and completeness in tasting notes. At Level 2 you must assess appearance, nose, palate, and draw quality conclusions — all using specific, approved vocabulary.
- What is the difference between primary, secondary, and tertiary aromas?
- Primary aromas come from the grape variety itself — typical fruit, floral, or herbal notes. Secondary aromas develop during fermentation — think yeast, biscuit, or cream. Tertiary aromas (also called bouquet) develop during ageing in oak or bottle — vanilla, toast, leather, dried fruit.