Honey aroma should be noticeable, and can have a light sweetness that may express the aroma of flower nectar. If a variety of honey is declared, the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Standard description applies for remainder of characteristics.
Standard description applies.
Subtle to moderate honey character, and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). Residual sweetness levels are subtle to moderate. Medium-dry to lightly sweet finish. Tannin levels may make a sweet mead seem medium-dry. Sulfury, harsh or yeasty fermentation characteristics are undesirable. Standard description applies for remainder of characteristics.
Standard description applies, although the body is generally medium-light to medium-full. Note that stronger meads can have a fuller body. Sensations of body should not be accompanied by a residual sweetness that is higher than moderate.
Similar in balance, body, finish and flavor intensity to a semi-sweet (or medium-dry) white wine, with a pleasant mixture of honey character, light sweetness, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol, and honey character is the essential final measure of any mead.