WSET
What is wine?
Wine = Fermented grape juice.
Two main types of grapes:
● white
● black
➔ The pulp of grapes consists of water, sugar, and acid.
➔ Black grapes contain tannins and have deeply colored skins.
➔ Tannins make your mouth feel dry.
➔ White grapes have a golden/green color.
Alcoholic fermentan
● Yeast is required for fermentation; these are microscopic organisms that consume sugar
and convert it into alcohol and carbon dioxide gas.
○ Alcohol remains in the wine, carbon dioxide escapes.
○ Formula: Sugar + Yeast = Alcohol + Carbon Dioxide.
● Alcohol by volume (ABV) measures the amount of alcohol in wine. For example, 10%
ABV means that the wine contains 10% alcohol.
Vineyard and Grape Cultivation
Lifespan of the grapevine
● Grapevines can live for 60 years or sometimes more.
● Mature grape vines can produce grapes annually.
● Growth cycle:
○ Flowering → Flowers become grapes (fruit set) → Veraison (mid summer, white
grapes become golden and black grapes become red and purple) → Grapes
ripen (→ sometimes grapes are extra ripening).
Ripening process of grapes
● Water content increases.
● Sugar levels rise.
● Acid levels fall.
● Flavors become ripe.
● White grapes change from green to gold.
● Black grapes change from green to purple.
Frozen grapes / ice wines
Ice wines are made from grapes that have naturally frozen on the vine, which concentrates their
sugars and flavors, resulting in a sweet, rich wine with vibrant acidity. These grapes are
,harvested and pressed while still frozen, ensuring the water content remains as ice, leaving
behind a more concentrated juice for winemaking.
Climate and growth conditions
● Grapes grow between 30 and 50 degrees latitude in both the northern and southern
hemispheres.
● Ideal conditions: the right amount of sunlight and heat; not too hot, not too cold; cold
winters for a rest period.
● Cool climates (closer to the poles): lower temperatures, less intense sunlight; suitable
for white grapes.
● Warm climates (closer to the equator): higher temperatures, intense sunlight; suitable
for black grapes.
● Climate change affects sugar and acid levels:
○ Colder climates: lower sugar levels, higher acid levels.
○ Warmer climates: higher sugar levels, lower acid levels, riper taste.
Wine Production
White wine
● Process: The juice is separated from the skins before fermentation to prevent color and
tannin extraction from the skins.
Red wine
● Process: The juice ferments with the grape skins, seeds, and stems, extracting color,
tannins, and complex flavors.
Rosé wine
● Process: The juice has limited contact with the skins (a few hours to a day), resulting in a
lighter color and fewer tannins.
The primary difference between white and red wine production is that white wine is made by
fermenting juice without skins, pressing before fermentation, while red wine is made by
fermenting juice with skins, pressing after fermentation, to extract color and tannins.
Types of Wines
1. Still wine (8-15% ABV, e.g., Rioja, Spain, Pinot Grigio, Sancerre).
2. Sparkling wine (e.g., Champagne, Cava, Prosecco; contains carbon dioxide).
3. Fortified wine (15-22% ABV, e.g., Sherry, Port).
Alcohol level still and sparkling
● Low: below 11%
● Medium: 11 - 13.9%
● High: 14% and above
,Alcohol level fortified
● Low: 15 - 16.4%
● Medium: 16.5 - 18.4%
● High: 18.5% and above
Styles of wine
● White
● Red
● Rosé
Note: Black grapes can be used for all styles, white grapes only for white wine.
Characteristics of Wine
Sweetness
● Dry: All sugar converted to alcohol. Example: Dry Riesling from Alsace.
● Medium: Yeast removed before all sugar is converted or unfermented grape juice added
to dry wine.
● Sweet: Grapes with high sugar; yeast stops fermenting before all sugar is converted, or
yeast is killed by strong alcohol addition before consuming all sugar. Example:
Sauternes, Sauvignon Blanc from Bordeaux.
Acidity
● Comes directly from grapes.
● Very important in sweet wines to balance sweetness.
● Examples: Chablis, Chianti.
Tannin
● Causes a dry mouthfeel, mainly found in red wines.
● High tannins: Red Bordeaux, Chianti.
● Low tannins: Beaujolais, Pinot Noir (depending on growing location).
Alcohol
● High: For example: Châteauneuf-du-Pape.
● Low: For example: White Zinfandel.
Body (mouthfeel)
● Light: Pinot Grigio, Beaujolais.
● Medium: Sancerre, Côtes du Rhône.
● Full: Californian Cabernet Sauvignon, Sauternes.
Grape Varieties
White grapes
1. Chardonnay
2. Sauvignon Blanc: Especially from New Zealand; pairs well with asparagus and green bell
, pepper.
3. Pinot Grigio: Mainly from Italy; known as Pinot Gris in France.
4. Riesling: Aromas of flowers, rubber, or petrol; from Germany, Alsace, and Australia.
Black grapes
1. Cabernet Sauvignon: Descendant of Sauvignon Blanc and Cabernet Franc; aromas of green
bell pepper, blackcurrant, and mint; high acidity and tannins; from Bordeaux, California,
Australia, South Africa.
2. Merlot: Medium acidity and tannins; from Bordeaux and Chile.
3. Pinot Noir: High acidity and low tannins; grows in cooler areas.
4. Syrah/Shiraz: Medium acidity and high tannins; aromas of black pepper and blackberry; from
Northern Rhône and Australia.
Examples of Wines
1. Champagne: A French sparkling wine made from Chardonnay, Pinot Noir, and Meunier. It is
typically dry with high acidity, showcasing flavors of green fruits (such as apple), citrus (like
lemon), and notes of toasted bread.
2. Sancerre: Dry, medium-bodied French white wine from Sauvignon Blanc, unoaked, high
acidity, green fruit (apple), and herbaceous (grass) aromas.
3. Chablis: Dry, light- to medium-bodied French white wine from Chardonnay, unoaked, high
acidity, green fruit (apple), and citrus (lemon) aromas.
4. Burgundy: From the Burgundy/Bourgogne area of France. White wines from Chardonnay
(oaked or unoaked) with citrus (lemon) and stone fruits (peach). Red wines from Pinot Noir,
light- to medium-bodied, high acidity, low to medium tannins, red fruits (raspberry, red cherry),
sometimes vanilla and smoke from oak.
5. Bordeaux: From the Bordeaux region in France, mostly red, medium- to full-bodied, high
acidity and tannins, black fruits (blackberry, blackcurrant), and cedar notes from oak. Typically
blends of Cabernet Sauvignon and Merlot.
Additional examples of wines include:
1. Prosecco: Light-bodied sparkling wine from Italy, green fruit (pear), and floral aromas, dry or
medium sweetness.
2. Cava: Dry, sparkling wine from Spain, green fruit (apple), and citrus (lemon) flavors.
3. White Zinfandel: Rosé wine from California, unoaked, low alcohol, medium sweetness, red
fruits (strawberry, raspberry).
4. Beaujolais: Dry, light-bodied red wine from France, unoaked, red fruits (raspberry, red cherry,
banana, cinamon), low tannins.
5. Côtes du Rhône: Dry, medium-bodied red wine from France, red fruit (strawberry, red plum),
white pepper flavors, oaked or unoaked.
6. Chianti: Dry, medium- to full-bodied Italian red wine, high tannin, high acidity, red fruits (red
cherry, red plum), dried herbs, clove aromas from oak.
7. Rioja: Dry, medium- to full-bodied red wine from Spain, red fruit (strawberry), vanilla from
oak.
8. Châteauneuf-du-Pape: Dry, full-bodied, high-alcohol red wine from France, red fruit
(strawberry), clove flavors from oak.
