How to taste wine the WSET SAT way with Godfrey Spence Part 2
This show was published 01 November 2013
This week we discuss the aromas of wine and how these are described using the WSET Systematic Approach to Wine Tasting. We start off assessing the condition (clean or unclean) then the intensity (light, medium or pronounced) and then the aroma characteristics. At Level 2 the different aromas are grouped as fruity, floral, spicy, vegetal, oak or other. We touch on the different oak characters such as smoke, vanilla, coconut and nutty aromas as well as the spectrum of spices, such as peppery, cinnamon and ginger which can come from the oak barrel or wine making process rather than the grape.
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