Tasting

The WSET systematic approach

The most widely taught tasting method in the UK is the WSET Systematic Approach to Tasting, which has three stages. The first is appearance, where the taster assesses clarity, intensity, colour and viscosity. The second is nose, where the taster identifies primary, secondary and tertiary aromas. The third is palate, where the taster assesses sweetness, acidity, tannin, alcohol, body, flavour intensity and finish.

The WSET method is taught at the Level 1, Level 2, Level 3 and Diploma levels, with thousands of UK students each year. The qualification is widely recognised in the trade and is a common entry point for careers in wine retail, hospitality and production.

Why systematic tasting matters

A systematic approach takes the guesswork out of evaluation. By following the same sequence every time, the taster builds a consistent vocabulary and a reliable memory for different styles. The result is a more accurate assessment of the wine and a more useful comparison between wines.

Tasting in the UK industry

Every UK producer runs internal tastings as part of quality control. Barrel samples are tasted weekly during the élevage, finished wines are tasted at bottling, and the technical team meets regularly to taste and assess the wines. The winemaker, the viticulturist and the technical director will often be joined by a consultant oenologist for the more important tastings.

External tastings are equally important. The major UK competitions, including the International Wine & Spirit Competition, the Decanter World Wine Awards, the International Wine Challenge and the Global Drinks Intel Wine Challenge, all run blind tastings with panels of qualified judges. WineGB runs the English Wine of the Year competition, which is a key benchmark for the domestic industry.

Glassware and conditions

The WSET recommends ISO tasting glasses for formal tastings, because they are neutral and let the wine express itself. For informal tastings, a tulip-shaped white wine glass or a Burgundy glass works well. The glass should be clean, free of detergent residue and at the right temperature: 8 to 10 degrees for sparkling, 10 to 12 for still white, 14 to 16 for light red, 16 to 18 for full red.

Light and background matter too. White wines are best evaluated against a white background, to see the colour clearly. Reds are best against a white or pale grey. Strong smells in the room, perfume, food, coffee, can all interfere with the nose, so a neutral environment is essential for serious tasting.

Tasting notes and vocabulary

UK tasting notes use a distinctive vocabulary. Common descriptors include elderflower, gooseberry, blackcurrant leaf, hedgerow, freshly cut grass, red apple, white peach, bramble, cherry, raspberry, plum, mineral, saline, briny, smoky, flinty, brioche, sourdough, buttered toast, honey and beeswax. The vocabulary is taught on WSET courses and is widely used on producer websites, retailer websites and competition notes.

The point of the vocabulary is not to be showy, but to be specific. A note that says "the wine shows elderflower and grapefruit on the nose" gives a clearer impression than "the wine is very nice". A taster who can describe a wine accurately is better equipped to compare it with other wines, to identify flaws, and to recommend it to the right consumer.