WSET 2 cheat sheet by @luksow 25/10/24, 3:22 PM

Grape varieties
Grape Climate Acidity Tannins Sweetness Body Flavour Oak Characteristics Aging

Thin skin
Red fruit:
Typically single Mushroom
COOL LOW strawberry, Careful
Pinot Noir HIGH varietal Forest
MODERATE MEDIUM raspberry, use of oak
Used to make floor
red cherry
sparkling wines

Red fruits
(strawberries, High sugar levels
Red wines
Zinfandel / MEDIUM MEDIUM raspberries) Ripens unevenly Earth
WARM often
Primitivo HIGH HIGH Black fruits Rose and red Meat
oaked
(plums, black wines
cherries)

Just ripe:
green fruit
(apple, pear)
and citrus
(lemon lime)
Susceptible to
Extra ripe:
DRY botrytus/noble
LIGHT stone fruit
COOL OFF-DRY rot Honey
Riesling HIGH MEDIUM (peach, Unoaked
MODERATE MEDIUM Aromatic variety Petrol
FULL apricot),
SWEET Many harvest
tropical fruit
options
(mango,
pineapple)
and dried
fruit (apricot,
raisins)

Just ripe:
green fruit
Versatile:
(apple) and
climates
DRY citrus (lemon)
COOL Susceptible to Dried fruit
OFF-DRY Extra ripe: Oaked or
Chenin blanc MODERATE HIGH botrytis/noble Honey
MEDIUM stone fruit unoaked
WARM rot Nuts
SWEET (peach) and
Many harvest
tropical fruit
options
(pineapple,
mango)

Susceptible to
botrytis/noble
Young: apple, rot
DRY
LIGHT lemon, grass Many harvest
Sémillon / MODERATE MEDIUM OFF-DRY Oaked or
MEDIUM Developed: options Can age
semillon WARM HIGH MEDIUM unoaked
FULL honey, nuts, Sometimes
SWEET
raisins blended
(sauvignon
blanc)

DRY
Susceptible to Dried fruit
OFF-DRY Oaked or
Furmint MODERATE HIGH botrytis/noble Caramel
MEDIUM unoaked
rot Nuts
SWEET

Cool: green
fruit (apple,
pear), citrus
(lemon, lime)
and wet
stones
Moderate: Versatile: range
COOL LIGHT of climats
lemon, stone
MODERATE MEDIUM MEDIUM
fruits (peach) Oaked or Range of Hazelnut
WARM HIGH FULL winemaking
Chardonnay and unoaked Mushroom
techniques

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sometimes Used to make

tropical fruit sparkling wines
(melon)
Warm: stone
fruit (peach),
tropical fruit
(pineapple,
banana)

Herbaceous,
floral (grass,
green bell
pepper,
Aromatic variety
asparagus)
Typically single
Just ripe:
Sauvignon COOL LIGHT Typically varietal For early
HIGH DRY green fruits
blanc MODERATE MEDIUM unoaked Sometimes drinking
(apple,
blended with
gooseberry),
sémillon/semillon
wet stones
Ripe: tropical
fruit (passion
fruit)

Green apple Typically For early

Pinot grigio COOL HIGH DRY LIGHT Simple
Lemon unoaked drinking

Lemon
Stone fruit
DRY
(peach) Typically Honey
Pinot gris MODERATE MEDIUM OFF-DRY FULL Complex
Tropical fruit unoaked Ginger
MEDIUM
(mango,
banana)

Floral (rose)
DRY Stone fruit
COOL LOW OFF-DRY (peach, Typically Honey
Gewurztraminer FULL Aromatic variety
MODERATE MEDIUM MEDIUM apricot) unoaked Dried fruit
SWEET Tropical fruit
(lychee)

Floral
(blossom)
LOW MEDIUM Oaked or Single varietal or
Viognier MODERATE DRY Stone fruit
MEDIUM FULL unoaked blended
(peach,
apricot)

Citrus
(lemon,
grapefruit) Oaked or For early
Albariño MODERATE HIGH DRY MEDIUM
Stone fruit unoaked drinking
(peach,
apricot)

Herbaceous
(green ball Oak Single varietal or Dried fruit
Cabernet MODERATE MEDIUM pepper), mint maturation blended Earth
HIGH HIGH
sauvignon WARM FULL Black fruit is Simple or Forest
(blackcurrant, common complex floor
black cherry)

Just ripe:
herbaceous
(green ball
pepper), red
fruit Single varietal or
LIGHT
MODERATE (strawberry, Oaked or blended Dried fruit
Merlot MEDIUM MEDIUM MEDIUM
WARM red plum) unoaked Simple or Tobacco
FULL
Ripe: black complex
fruit (cooked

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blackberry,
black plum)

Black fruit
Oak Dried fruit
(black cherry,
MODERATE MEDIUM MEDIUM MEDIUM maturation Single varietal or Leather
Syrah / Shiraz blackberry)
WARM HIGH HIGH FULL is blended Meat
Herbal
common Earth
Black pepper

Carbonic
Red fruit: maceration give
LOW raspberry, Typically aromas and For early
Gamay MODERATE HIGH LIGHT
MEDIUM red cherry, unoaked flavours of drinking
red plum banana and
candy

Red fruit:
strawberry,
Thin skin Earth
red plum, red
Grenache / LOW Oaked or High sugar levels Meat
WARM LOW cherry
Garnacha MEDIUM unoaked Often blended Dried fruit
Spice: white
Red or rosé wine Caramel
pepper,
liquorice

Red fruit:
strawberry,
Simple or
LIGHT raspberry, Dried fruit
MODERATE Oaked or complex
Tempranillo MEDIUM MEDIUM MEDIUM red cherry Leather
WARM unoaked Blended or
FULL Black fruit: Mushroom
single varietal
blackberry,
black plum

Herbaceous:
green ball
pepper
MEDIUM Often Blended or Leather
Carmenère WARM HIGH FULL Herbal:
HIGH oaked single varietal Earth
eucalyptus
Black fruit:
blackberry

Black fruit:
Often Blended or Dried fruit
Malbec WARM HIGH FULL blackberry,
oaked single varietal Meat
black plum

Blended or
single varietal
Red fruit:
Takes on strong
MEDIUM strawberry, Often
Pinotage WARM HIGH MEDIUM flavours from Can age
FULL raspberry, oaked
oak: coffee,
red cherry
chocolate,
smoke

Floral:
blossom
Green fruit: For early
Cortese HIGH DRY LIGHT Unoaked
apple, pear drinking
Citrus fruit:
lemon

Green fruit:
apple, pear
DRY Citrus fruit: Honey
Garganega HIGH MEDIUM Unoaked
SWEET lemon Almond
Stone fruit:
peach

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Green fruit:
apple, pear
Citrus fruit: Honey
Verdicchio HIGH DRY MEDIUM Unoaked
lemon Nuts
Herbal:
fennel

Stone fruit:
peach
MEDIUM Oaked or Can be aged on Honey
Fiano MEDIUM DRY Tropical fruit:
FULL unoaked lees Nuts
melon,
mango

Red fruit: red

cherry, red
Oak
plum Mushroom
maturation Typically single
Nebbiolo HIGH HIGH FULL Floral: rose, Tobacco
is varietal
violet Leather
common
Herbal: dried
herbs

Red fruit: red

Typically single Can be for
cherry, red
LOW Oaked or varietal early
Barbera HIGH plum
MEDIUM unoaked Simple or drinking
Spice: black
complex Can age
pepper

Often blended
Can be for
LIGHT Red fruit: red Basic: (local varieties)
LOW early
Corvina HIGH MEDIUM cherry, red usually Appassimento
MEDIUM drinking
FULL plum unoaked method
Can age
sometimes used

Red fruit: red

Often blended Can be for
cherry, red
MEDIUM Often (local and early
Sangiovese HIGH HIGH plum
FULL oaked international drinking
Herbal: dried
varieties) Can age
herbs

Black fruit:
Oaked or For early
Montepulciano MEDIUM HIGH black plum,
unoaked drinking
black cherry

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Grapes and regions

By grape
Grape Country Region Characteristics

Southeastern Australia, Mornington

Australia light and fragrant to riper with cooked-red-fruit flavours (red plum, strawberry) and medium tannins
Peninsula

Australia Southeastern Australia, Yarra Valley light and fragrant to riper with cooked-red-fruit flavours (red plum, strawberry) and medium tannins

Chile Casablanca Valley flavours of cooked strawberries

France Burgundy

Burgundy, Côte d'Or, Côte de

France more flavour intensity, complexity and length
Beaune, Beaune

Burgundy, Côte d'Or, Côte de

France more flavour intensity, complexity and length
Beaune, Pommard

Burgundy, Côte d'Or, Côte de Nuits,

France more flavour intensity, complexity and length
Gevrey-Chambertin

Burgundy, Côte d'Or, Côte de Nuits,

France more flavour intensity, complexity and length
Nuits-Saint-Georges

Pinot Noir New

North Island, Martinborough
Zealand

New ripest and most powerfully flavoured Pinot Noir in NZ; pronounced fruit flavours (strawberry, red cherry),
South Island, Central Otago
Zealand medium to full body and medium tannins; often oaked and needs aging

New
South Island, Marlborough
Zealand

South
Western Cape, Walker Bay vibrant red fruit
Africa

California, Central Coast, Santa

USA ripe red-fruit flavours (strawberry, red cherry), notable flavours from oak (vanilla)
Barbara County

California, Northern California,

USA ripe red-fruit flavours (strawberry, red cherry), notable flavours from oak (vanilla)
Carneros

California, Northern California,

USA ripe red-fruit flavours (strawberry, red cherry), notable flavours from oak (vanilla)
Sonoma

USA Oregon complex, fresh, red fruit flavours, subtle oak flavours (smoke, cloves)

Italy Puglia soft, fruity, dry

Zinfandel /
Primitivo medium-sweet rosé (White Zinfandel); red: pronounced aromas of black fruit (blackberry, black plum), dried
USA California
fruit (raisin, prune) and oak (vanilla, coffee)

Australia South Australia, Clare Valley dry, pronounced aromas of lime, peach, blossom and petrol

Australia South Australia, Eden Valley dry, pronounced aromas of lime, peach, blossom and petrol

France Alsace, Alsace dry, pronounced aromas and flavours (ripe citrus and stone fruit); medium body, high acidity
Riesling
Germany Mosel lighter in body; medium sweetness to balance very high acidity

Germany Pfalz dry, medium-bodied

Germany Rheingau drier and more body than Mosel

dry: fresh apple flavours, off-dry, medium labelled Demi-Sec; sweeter made from extra-ripe or botrytis-
France Loire Valley, Vouvray
affected grapes with stone fruit or tropical fruit aromas; unoaked
Chenin blanc
South
Western Cape, Walker Bay
Africa

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Australia South Australia, Barossa Valley

Southeastern Australia, Hunter

Australia dry, single-varietal, light body, light alcohol
Sémillon / Valley
semillon
France Bordeaux commonly blended with Sauvingon Blanc

Bordeaux, Left Bank, Graves,

France sweet wines made from grapes affected by botrytis
Sauternes

Furmint Hungary Tokaj Tokaji Aszú: sweet from grapes affected by botrytis

Australia South Australia, Adelaide Hills medium, high acidity; carefully balanced with oak

Australia Southeastern Australia

Australia Southeastern Australia, Yarra Valley medium, high acidity; carefully balanced with oak

Australia Western Australia, Margaret River medium to full body, ripe stone fruit (peach) and tropical fruit flavours (pineapple)

Chile Casablanca Valley

Chile Central Valley

France Burgundy

France Burgundy, Chablis dry, high acidity, flavours: apple, lemon, wet stones; unoaked

Burgundy, Côte d'Or, Côte de

France oak or aging on lees is common
Beaune, Meursault

Burgundy, Côte d'Or, Côte de

France oak or aging on lees is common
Beaune, Puligny-Montrachet

France Burgundy, Mâconnais, Mâcon fruity, unoaked

Burgundy, Mâconnais, Pouilly-

France concentrated, often oaked
Fuissé

Chardonnay
France South of France

New New Zealand, North Island,

full body; pronounced stone fruit flavours
Zealand Hawke's Bay

New
South Island, Marlborough ripe lemon, peach, melon; high acidity, subtle oak
Zealand

South
Western Cape
Africa

South
Western Cape, Walker Bay high acidity, ripe stone fruit, tropical fruit and oak
Africa

California, Central Coast, Santa

USA tropical fruit flavours, high alcohol, flavours from new oak
Barbara County

California, Northern California,

USA
Carneros

California, Northern California,

USA full-bodied, pronounced tropical-fruit flavours; vanilla from new oak
Napa Valley

California, Northern California,

USA
Sonoma

USA Oregon high acidity

Australia South Australia, Adelaide Hills fresh and fruity, sometimes blended with Semillon

Australia Western Australia, Margaret River concentrated herbaceous aromas (grass); , sometimes blended with Semillon; some matured in oak

Chile Casablanca Valley

Chile Central Valley

France Bordeaux, Left Bank, Graves more concentrated and complex; blends with Sémillon; often matured in oak

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Bordeaux, Left Bank, Graves,

France more concentrated and complex; blends with Sémillon; often matured in oak
Pessac-Léognan

France Loire Valley, Pouilly–Fumé dry, high acidity, green fruit (apple), herbaceous notes (asparagus, grass), sometimes wet stones

Sauvignon France Loire Valley, Sancerre dry, high acidity, green fruit (apple), herbaceous notes (asparagus, grass), sometimes wet stones

blanc
France Loire Valley, Touraine fruity, inexpensive

France South of France dry, high acidity, tropical fruit flavours (passion fruit) and herbaceous notes (grass)

New
South Island, Marlborough all styles, experimental approach
Zealand

South
Western Cape, Constantia refreshing with ripe-tropical-fruit and herbaceous aromas
Africa

South
Western Cape, Elgin green fruit flavours (apple) and sometimes wet stones
Africa

California, Northern California,

USA oak to add body and flavour (smoke)
Napa Valley

Italy Friuli-Venezia Giulia more complext, fuller-body

Pinot grigio Italy Veneto, Veneto short finish, acceptable to good quality

Italy Veneto, delle Venezie short finish, acceptable to good quality

Pinot gris France Alsace, Alsace extra-ripe, medium acidity, medium to full body, pronounced flavour

Gewurztraminer France Alsace, Alsace

Côtes du Rhône, Northern Rhône,

Viognier France single-varietal, ligh flavours of oak (vanilla)
Condrieu

Albariño Spain Rías Baixas

Australia South Australia, Coonawarra distinctive herbal (mint), black fruit and oak (smoke and cedar)

Australia Western Australia, Margaret River ripe black-fruit aromas, subtle oak

Chile Central Valley, Colchagua Valley distinctive herbal (mint) and herbaceous (green ball pepper), black fruit, oak

Chile Central Valley, Maipo Valley distinctive herbal (mint) and herbaceous (green ball pepper), black fruit, oak

France Bordeaux, Left Bank, Graves

Bordeaux, Left Bank, Graves,

France
Pessac-Léognan

France Bordeaux, Left Bank, Médoc

Bordeaux, Left Bank, Médoc, Haut-

France
Médoc

Bordeaux, Left Bank, Médoc, Haut-

France
Médoc, Margaux

Bordeaux, Left Bank, Médoc, Haut-

France
Cabernet Médoc, Pauillac
sauvignon
France South of France

New New Zealand, North Island,

Zealand Hawke's Bay

South
Western Cape, Stellenbosch used in Cape Blend
Africa

California, Northern California,

USA ripest and full-bodied
Napa Valley

California, Northern California,

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USA Napa Valley, Calistoga ripest and full-bodied

California, Northern California,

USA ripest and full-bodied
Napa Valley, Oakville

California, Northern California,

USA ripest and full-bodied
Napa Valley, Rutherford

California, Northern California,

USA ripest and full-bodied
Sonoma

Australia Western Australia, Margaret River

Chile Central Valley soft, medium-bodied

France Bordeaux, Left Bank, Graves

Bordeaux, Left Bank, Graves,

France
Pessac-Léognan

France Bordeaux, Left Bank, Médoc

Bordeaux, Left Bank, Médoc, Haut-

France
Médoc

Bordeaux, Left Bank, Médoc, Haut-

France
Médoc, Margaux

Bordeaux, Left Bank, Médoc, Haut-

France
Médoc, Pauillac
Merlot
France Bordeaux, Right Bank, Pomerol

France Bordeaux, Right Bank, Saint-Émilion

France South of France

New New Zealand, North Island,

from light and fruity to full-bodied
Zealand Hawke's Bay

South
Western Cape, Stellenbosch complext, age-worthy
Africa

USA California oak (vanilla, coconut, smoke)

California, Northern California,

USA oak (vanilla, coconut, smoke)
Napa Valley

California, Northern California,

USA oak (vanilla, coconut, smoke)
Sonoma

old vines, concentrated fruits, full-bodied, high, ripe tannins, cooked-black-fruit flavours (blackberry, black
Australia South Australia, Barossa Valley
cherry), black peppery, oak (vanilla, coffee)

Australia Southeastern Australia

Southeastern Australia, Hunter

Australia medium-bodied, medium t high tannins, fresh-black-fruit flavours
Valley

France Côtes du Rhône, Northern Rhône

Côtes du Rhône, Northern Rhône,

Syrah / Shiraz France less intense, cheaper
Crozes-Hermitage

Côtes du Rhône, Northern Rhône,

France complex and peppery, sometimes small amounts of Viognier
Côte-Rotie

Côtes du Rhône, Northern Rhône,

France
Hermitage

France South of France, Minervois AOC blended

France South of France, Pays d'Oc IGP single-varietal

France Beaujolais
Gamay

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France Beaujolais, Fleurie

Australia South Australia, Barossa Valley old vines: concentrated red-fruit and spice flavours

Australia South Australia, McLaren Vale old vines: concentrated red-fruit and spice flavours

France Côtes du Rhône

Côtes du Rhône, Southern Rhône,

France full-bodied, high alcohol levels
Grenache / Châteauneuf-du-Pape
Garnacha
France South of France, Minervois AOC blended

Spain Catalunya, Priorat old vines: the most powerful full-bodied

Spain Navarra dry rosé wines

Spain Rioja

Spain Catalunya from simple fruity and light to powerful oak-aged

Tempranillo Spain Ribera del Duero full-bodied, fresh black-fruit flavours

Spain Rioja sometimes blended with Garnacha

Carmenère Chile Central Valley

Malbec Argentina Mendoza

South
Pinotage Western Cape
Africa

Cortese Italy Piemonte, Gavi

Italy Veneto, Recioto di Soave sweet, appassimento

Garganega
Italy Veneto, Soave

Marche, Verdicchio dei Castelli di

Verdicchio Italy
Jesi

Fiano Italy Campania, Fiano di Avellino

Italy Piemonte, Barbaresco

Nebbiolo
Italy Piemonte, Barolo

Barbera Italy Piemonte, Barbera d'Asti

partially dried fruits; dry to off-dry, high alcohol, high tannins, pronounced flavours and dried fruit (prunes,
Italy Veneto, Amarone della Valpolicella
raisins, figs)

Corvina
Italy Veneto, Recioto della Valpolicella sweet from partially dried grapes

Italy Veneto, Valpolicella

Italy Tuscany, Brunello di Montalcino powerful, full-bodied, very high tannins - must mature in oak
Sangiovese
Italy Tuscany, Chianti

Montepulciano Italy Tuscany, Montepulciano d'Abruzzo

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By region
Country Region Grape Characteristics

Argentina Mendoza Malbec

Chardonnay medium, high acidity; carefully balanced with oak

Australia South Australia, Adelaide Hills

Sauvignon
fresh and fruity, sometimes blended with Semillon
blanc

Grenache /
old vines: concentrated red-fruit and spice flavours
Garnacha

old vines, concentrated fruits, full-bodied, high, ripe tannins, cooked-black-fruit flavours (blackberry, black
Australia South Australia, Barossa Valley Syrah / Shiraz
cherry), black peppery, oak (vanilla, coffee)

Sémillon /
semillon

Australia South Australia, Clare Valley Riesling dry, pronounced aromas of lime, peach, blossom and petrol

Cabernet
Australia South Australia, Coonawarra distinctive herbal (mint), black fruit and oak (smoke and cedar)
sauvignon

Australia South Australia, Eden Valley Riesling dry, pronounced aromas of lime, peach, blossom and petrol

Grenache /
Australia South Australia, McLaren Vale old vines: concentrated red-fruit and spice flavours
Garnacha

Chardonnay
Australia Southeastern Australia
Syrah / Shiraz

Syrah / Shiraz medium-bodied, medium t high tannins, fresh-black-fruit flavours

Southeastern Australia, Hunter
Australia
Valley Sémillon /
dry, single-varietal, light body, light alcohol
semillon

Southeastern Australia, Mornington

Australia Pinot Noir light and fragrant to riper with cooked-red-fruit flavours (red plum, strawberry) and medium tannins
Peninsula

Chardonnay medium, high acidity; carefully balanced with oak

Australia Southeastern Australia, Yarra Valley
Pinot Noir light and fragrant to riper with cooked-red-fruit flavours (red plum, strawberry) and medium tannins

Cabernet
ripe black-fruit aromas, subtle oak
sauvignon

Chardonnay medium to full body, ripe stone fruit (peach) and tropical fruit flavours (pineapple)
Australia Western Australia, Margaret River
Merlot

Sauvignon
concentrated herbaceous aromas (grass); , sometimes blended with Semillon; some matured in oak
blanc

Chardonnay

Pinot Noir flavours of cooked strawberries

Chile Casablanca Valley

Sauvignon
blanc

Carmenère

Chardonnay

Chile Central Valley

Merlot soft, medium-bodied

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Sauvignon
blanc

Cabernet
Chile Central Valley, Colchagua Valley distinctive herbal (mint) and herbaceous (green ball pepper), black fruit, oak
sauvignon

Cabernet
Chile Central Valley, Maipo Valley distinctive herbal (mint) and herbaceous (green ball pepper), black fruit, oak
sauvignon

Gewurztraminer

France Alsace, Alsace Pinot gris extra-ripe, medium acidity, medium to full body, pronounced flavour

Riesling dry, pronounced aromas and flavours (ripe citrus and stone fruit); medium body, high acidity

France Beaujolais Gamay

France Beaujolais, Fleurie Gamay

Sémillon /
France Bordeaux commonly blended with Sauvingon Blanc
semillon

Cabernet
sauvignon

France Bordeaux, Left Bank, Graves Merlot

Sauvignon
more concentrated and complex; blends with Sémillon; often matured in oak
blanc

Cabernet
sauvignon

Bordeaux, Left Bank, Graves,

France Merlot
Pessac-Léognan

Sauvignon
more concentrated and complex; blends with Sémillon; often matured in oak
blanc

Bordeaux, Left Bank, Graves, Sémillon /

France sweet wines made from grapes affected by botrytis
Sauternes semillon

Cabernet
sauvignon
France Bordeaux, Left Bank, Médoc

Merlot

Cabernet
Bordeaux, Left Bank, Médoc, Haut- sauvignon
France
Médoc
Merlot

Cabernet
Bordeaux, Left Bank, Médoc, Haut- sauvignon
France
Médoc, Margaux
Merlot

Cabernet
Bordeaux, Left Bank, Médoc, Haut- sauvignon
France
Médoc, Pauillac
Merlot

France Bordeaux, Right Bank, Pomerol Merlot

France Bordeaux, Right Bank, Saint-Émilion Merlot

Chardonnay
France Burgundy
Pinot Noir

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France Burgundy, Chablis Chardonnay dry, high acidity, flavours: apple, lemon, wet stones; unoaked

Burgundy, Côte d'Or, Côte de

France Pinot Noir more flavour intensity, complexity and length
Beaune, Beaune

Burgundy, Côte d'Or, Côte de

France Chardonnay oak or aging on lees is common
Beaune, Meursault

Burgundy, Côte d'Or, Côte de

France Pinot Noir more flavour intensity, complexity and length
Beaune, Pommard

Burgundy, Côte d'Or, Côte de

France Chardonnay oak or aging on lees is common
Beaune, Puligny-Montrachet

Burgundy, Côte d'Or, Côte de Nuits,

France Pinot Noir more flavour intensity, complexity and length
Gevrey-Chambertin

Burgundy, Côte d'Or, Côte de Nuits,

France Pinot Noir more flavour intensity, complexity and length
Nuits-Saint-Georges

France Burgundy, Mâconnais, Mâcon Chardonnay fruity, unoaked

France Burgundy, Mâconnais, Pouilly-Fuissé Chardonnay concentrated, often oaked

Grenache /
France Côtes du Rhône
Garnacha

France Côtes du Rhône, Northern Rhône Syrah / Shiraz

Côtes du Rhône, Northern Rhône,

France Viognier single-varietal, ligh flavours of oak (vanilla)
Condrieu

Côtes du Rhône, Northern Rhône,

France Syrah / Shiraz less intense, cheaper
Crozes-Hermitage

Côtes du Rhône, Northern Rhône,

France Syrah / Shiraz complex and peppery, sometimes small amounts of Viognier
Côte-Rotie

Côtes du Rhône, Northern Rhône,

France Syrah / Shiraz
Hermitage

Côtes du Rhône, Southern Rhône, Grenache /

France full-bodied, high alcohol levels
Châteauneuf-du-Pape Garnacha

Sauvignon
France Loire Valley, Pouilly–Fumé dry, high acidity, green fruit (apple), herbaceous notes (asparagus, grass), sometimes wet stones
blanc

Sauvignon
France Loire Valley, Sancerre dry, high acidity, green fruit (apple), herbaceous notes (asparagus, grass), sometimes wet stones
blanc

Sauvignon
France Loire Valley, Touraine fruity, inexpensive
blanc

dry: fresh apple flavours, off-dry, medium labelled Demi-Sec; sweeter made from extra-ripe or botrytis-
France Loire Valley, Vouvray Chenin blanc
affected grapes with stone fruit or tropical fruit aromas; unoaked

Cabernet
sauvignon

Chardonnay
France South of France
Merlot

Sauvignon
dry, high acidity, tropical fruit flavours (passion fruit) and herbaceous notes (grass)
blanc

Grenache /
blended
Garnacha
France South of France, Minervois AOC

Syrah / Shiraz blended

France South of France, Pays d'Oc IGP Syrah / Shiraz single-varietal

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Germany Mosel Riesling lighter in body; medium sweetness to balance very high acidity

Germany Pfalz Riesling dry, medium-bodied

Germany Rheingau Riesling drier and more body than Mosel

Hungary Tokaj Furmint Tokaji Aszú: sweet from grapes affected by botrytis

Italy Campania, Fiano di Avellino Fiano

Italy Friuli-Venezia Giulia Pinot grigio more complext, fuller-body

Marche, Verdicchio dei Castelli di

Italy Verdicchio
Jesi

Italy Piemonte, Barbaresco Nebbiolo

Italy Piemonte, Barbera d'Asti Barbera

Italy Piemonte, Barolo Nebbiolo

Italy Piemonte, Gavi Cortese

Zinfandel /
Italy Puglia soft, fruity, dry
Primitivo

Italy Tuscany, Brunello di Montalcino Sangiovese powerful, full-bodied, very high tannins - must mature in oak

Italy Tuscany, Chianti Sangiovese

Italy Tuscany, Montepulciano d'Abruzzo Montepulciano

partially dried fruits; dry to off-dry, high alcohol, high tannins, pronounced flavours and dried fruit (prunes,
Italy Veneto, Amarone della Valpolicella Corvina
raisins, figs)

Italy Veneto, Recioto della Valpolicella Corvina sweet from partially dried grapes

Italy Veneto, Recioto di Soave Garganega sweet, appassimento

Italy Veneto, Soave Garganega

Italy Veneto, Valpolicella Corvina

Italy Veneto, Veneto Pinot grigio short finish, acceptable to good quality

Italy Veneto, delle Venezie Pinot grigio short finish, acceptable to good quality

Cabernet
sauvignon
New New Zealand, North Island, Hawke's
Zealand Bay Chardonnay full body; pronounced stone fruit flavours

Merlot from light and fruity to full-bodied

New
North Island, Martinborough Pinot Noir
Zealand

New ripest and most powerfully flavoured Pinot Noir in NZ; pronounced fruit flavours (strawberry, red cherry),
South Island, Central Otago Pinot Noir
Zealand medium to full body and medium tannins; often oaked and needs aging

Chardonnay ripe lemon, peach, melon; high acidity, subtle oak

New Pinot Noir

South Island, Marlborough
Zealand
Sauvignon
all styles, experimental approach
blanc

Chardonnay
South
Western Cape
Africa
Pinotage

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South Sauvignon
Western Cape, Constantia refreshing with ripe-tropical-fruit and herbaceous aromas
Africa blanc

South Sauvignon
Western Cape, Elgin green fruit flavours (apple) and sometimes wet stones
Africa blanc

Cabernet
used in Cape Blend
South sauvignon
Western Cape, Stellenbosch
Africa
Merlot complext, age-worthy

Chardonnay high acidity, ripe stone fruit, tropical fruit and oak

South
Western Cape, Walker Bay Chenin blanc
Africa

Pinot Noir vibrant red fruit

Spain Catalunya Tempranillo from simple fruity and light to powerful oak-aged

Grenache /
Spain Catalunya, Priorat old vines: the most powerful full-bodied
Garnacha

Grenache /
Spain Navarra dry rosé wines
Garnacha

Spain Ribera del Duero Tempranillo full-bodied, fresh black-fruit flavours

Grenache /
Garnacha
Spain Rioja

Tempranillo sometimes blended with Garnacha

Spain Rías Baixas Albariño

Merlot oak (vanilla, coconut, smoke)

USA California
Zinfandel / medium-sweet rosé (White Zinfandel); red: pronounced aromas of black fruit (blackberry, black plum), dried
Primitivo fruit (raisin, prune) and oak (vanilla, coffee)

Chardonnay tropical fruit flavours, high alcohol, flavours from new oak
California, Central Coast, Santa
USA
Barbara County
Pinot Noir ripe red-fruit flavours (strawberry, red cherry), notable flavours from oak (vanilla)

Chardonnay
California, Northern California,
USA
Carneros
Pinot Noir ripe red-fruit flavours (strawberry, red cherry), notable flavours from oak (vanilla)

Cabernet
ripest and full-bodied
sauvignon

Chardonnay full-bodied, pronounced tropical-fruit flavours; vanilla from new oak

California, Northern California, Napa
USA
Valley
Merlot oak (vanilla, coconut, smoke)

Sauvignon
oak to add body and flavour (smoke)
blanc

California, Northern California, Napa Cabernet

USA ripest and full-bodied
Valley, Calistoga sauvignon

California, Northern California, Napa Cabernet

USA ripest and full-bodied
Valley, Oakville sauvignon

California, Northern California, Napa Cabernet

USA ripest and full-bodied
Valley, Rutherford sauvignon

Cabernet
ripest and full-bodied
sauvignon

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USA California, Northern California, Chardonnay

Sonoma

Merlot oak (vanilla, coconut, smoke)

Pinot Noir ripe red-fruit flavours (strawberry, red cherry), notable flavours from oak (vanilla)

Chardonnay high acidity

USA Oregon
Pinot Noir complex, fresh, red fruit flavours, subtle oak flavours (smoke, cloves)

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Important numbers
Alcohol
Low below 11%

Medium 11% - 13.9%

High 14%+

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Fortified wines
Low 15% - 16.4%

Medium 16.5% - 18.4%

High 18.5%+

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Climate
Cool 16.5°C or below

Moderate 16.5°C - 18.5°C

Warm 18.5°C - 21°C

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Fermentation
White or rosé wines 12°C - 22°C

Red wines 20°C - 32°C

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Serving temperatures
Name Temperature Style of wine

Well chilled 6°C - 8°C Sweet wine

Well chilled 6°C - 10°C Sparking wine

Chilled 7°C - 10°C Light-, medium-bodied white or rose

Lightly chilled 10°C - 13°C Full-bodied white

Room temperature or lightly chilled 13°C - 18°C Light-bodied red

Room temperature 15°C - 18°C Medium-, full-bodied red

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Need printable version?

Try this and then use print function in your browser (works best with landscape mode). It is not perfect but that is all I can do for now.

Error? Missing information?

You can report any issues here or directly to me.

Acknowledgments
Prepared based on "Wines: Looking behind the label" and "WSET® Level 2 Award in Wines Workbook" by WSET. Special thanks to Republika Wina
and my study group for the greatest WSET 2 experience.

Brought to you with by @luksow

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