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    WSET L3 Wine Lexicon

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    JCR
    The document lists various primary, secondary, and tertiary aromas that can be detected in wine. In the primary aromas section, it lists various floral, fruit, and herbaceous aromas. The secondary aromas section lists yeast, malolactic conversion, and oak influences. The tertiary aromas section describes aromas from deliberate oxidation and fruit and bottle development, including nuts, chocolate, coffee, and petroleum/toast aromas developing with age.

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    WSET L3 Wine Lexicon

    Uploaded by

    JCR
    1K views23 pages
    The document lists various primary, secondary, and tertiary aromas that can be detected in wine. In the primary aromas section, it lists various floral, fruit, and herbaceous aromas. The secondary aromas section lists yeast, malolactic conversion, and oak influences. The tertiary aromas section describes aromas from deliberate oxidation and fruit and bottle development, including nuts, chocolate, coffee, and petroleum/toast aromas developing with age.

    Original Description:

    Study guide for wine descriptors used in WSET Level 3

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    The document lists various primary, secondary, and tertiary aromas that can be detected in wine. In the primary aromas section, it lists various floral, fruit, and herbaceous aromas. The secondary aromas section lists yeast, malolactic conversion, and oak influences. The tertiary aromas section describes aromas from deliberate oxidation and fruit and bottle development, including nuts, chocolate, coffee, and petroleum/toast aromas developing with age.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    1K views23 pages

    WSET L3 Wine Lexicon

    Uploaded by

    JCR
    The document lists various primary, secondary, and tertiary aromas that can be detected in wine. In the primary aromas section, it lists various floral, fruit, and herbaceous aromas. The secondary aromas section lists yeast, malolactic conversion, and oak influences. The tertiary aromas section describes aromas from deliberate oxidation and fruit and bottle development, including nuts, chocolate, coffee, and petroleum/toast aromas developing with age.

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    You are on page 1of 23

    Primary Aromas

    Floral

    Rose Violet Chamomile Geranium

    Acacia Blossom Elderflower Honeysuckle


    Green Fruit

    Apple Pear Grape

    Gooseberry Quince Pear Drop


    Citrus Fruit

    Grapefruit Lemon Lime (juice, zest)

    Orange Peel Lemon Peel


    Stone Fruit

    Peach Apricot Nectarine


    Tropical Fruit

    Banana Lychee Mango

    Passion Fruit Pineapple Melon


    Red Fruit

    Cranberry Raspberry Strawberry

    Redcurrant Red Cherry Red Plum


    Black Fruit

    Blackberry Blueberry Black Cherry

    Blackcurrant Black Plum


    Bramble
    Dried / Cooked Fruit

    Fig Prune Raisin Sultana

    Kirsch

    Jamminess Baked / Stewed Fruit Preserved Fruit


    Herbaceous

    Green Bell Pepper Grass Tomato Leaf

    Asparragus Blackcurrant Leaf


    Herbal

    Eucalyptus Mint Lavender

    Fennel Dilll Medicinal


    Pungent Spice

    Black Pepper White Pepper Liquorice


    Other Primary Aromas

    Flint Wet Stones Wet Wool


    Secondary Aromas
    Yeast

    Biscuit Bread Toast Pastry

    Brioche Bread Dough Cheese


    Malolactic Conversion

    Butter Cream Cheese


    Oak

    Vanilla Cloves Nutmeg Coconut Chocolate Coffee

    Butterscotch Toast Cedar Charred Wood Smoke Resinuous


    Tertiary Aromas
    Deliberate Oxidation

    Almond Marzipan Hazelnut Walnut

    Chocolate Coffee Toffee Caramel


    Fruit Development (White)

    Dried Apricots Dried Apples Dried Banana Marmelade


    Fruit Development (Red)

    Fig Prune Dried Blackberry Dried Cranberry

    Cooked Blackberry Cooked Red Plum Tar


    Bottle Age (White)

    Petrol Kerosene Hay Toast Honey

    Ginger Cinnamon Nutmeg Mushroom Nutty


    Bottle Age (Red)

    Leather Forest Floor Earth Mushroom Game

    Tobacco Wet Leaves Meaty Savoury Farmyard

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