You have now completed your first two tasting tutorials. Take a moment to review what your tasting notes should look like at this point and where marks will be allocated. The notes below show some options to reflect variations in your samples; however, you must choose one option in your exam. You can also download the Marlborough Sauvignon Blanc tasting note and the Chianti Classico tasting note.

Wine sample: Marlborough Sauvignon Blanc

Appearance		2 marks allocated
Clarity	No comment needed	--
Intensity	Pale	1 mark
Colour	Lemon	1 mark
Other observations	No comment needed	--
Nose		7 marks allocated
Condition	No comment needed	--
Intensity	Medium(+) or pronounced	1 mark
Aroma characteristics	Primary: Elderflower, apple, gooseberry, lemon, grapefruit, peach, passion fruit, green bell pepper (capsicum) (five valid descriptors will be marked) Secondary: -- Tertiary: --	5 marks No marks allocated to secondary or tertiary descriptors for this sample
Development	Youthful	1 mark
Palate		9 marks allocated
Sweetness	Dry	1 mark
Acidity	High	1 mark
Alcohol	Medium	1 mark
Body	Medium(-) or medium	1 mark
Flavour intensity	Medium(+) or pronounced	1 mark
Flavour characteristics	Primary: Elderflower, apple, gooseberry, lemon, grapefruit, peach, passion fruit, green bell pepper (capsicum) (three valid descriptors will be marked) Secondary: -- Tertiary: --	3 marks No marks allocated to secondary or tertiary descriptors for this sample
Finish	Medium or medium(+)	1 mark
Conclusions		2 marks allocated
Quality level	Based on this model tasting note, the quality level could be good or very good. Your answer will depend on your sample.	1 mark
Level of readiness for drinking	Drink now; not suitable for ageing or further ageing	1 mark

Wine sample: Chianti Classico

Appearance		2 marks allocated
Clarity	No comment needed	--
Intensity	Medium	1 mark
Colour	Ruby	1 mark
Other observations	No comment needed	--
Nose		7 marks allocated
Condition	No comment needed	--
Intensity	Medium(+) or pronounced	1 mark
Aroma characteristics	Primary: Redcurrant, cranberry, raspberry, red cherry, fig (at least one mark must go to a primary descriptor) Secondary: Vanilla, cloves, toast (at least one mark must go to a secondary descriptor) Tertiary: Leather, forest floor, mushroom (at least one mark must go to a tertiary descriptor)	5 marks
Development	Developing	1 mark
Palate		10 marks allocated
Sweetness	Dry	1 mark
Acidity	High	1 mark
Tannin	High	1 mark
Alcohol	Medium or high	1 mark
Body	Medium(+) or full	1 mark
Flavour intensity	Medium(+) or pronounced	1 mark
Flavour characteristics	Primary: Redcurrant, cranberry, raspberry, red cherry, fig (one mark must go to a primary descriptor) Secondary: Vanilla, cloves, toast (one mark must go to a secondary descriptor) Tertiary: Leather, forest floor, mushroom (one mark must go to a tertiary descriptor)	3 marks
Finish	Medium(+) or long	1 mark
Conclusions		2 marks allocated
Quality level	Based on this model tasting note, the quality level could be good or very good. Your answer will depend on your sample.	1 mark
Level of readiness for drinking	Can drink now; but has potential for ageing	1 mark