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WSET LEVEL 2 - GRAPE VARIETALS - RED GRAPES - Coggle Diagram
WSET LEVEL 2 - GRAPE VARIETALS - RED GRAPES
CHAPTER 6: PINOT NOIR
Winemaking
Matured in older or larger barrels to not overwhelm the flavour
Subtle aromas for high quality
Most common as single grape or Champagne
Best consumed young, but some can bottle-age
Regions
Chile
Casablanca Valley - North of Santiago
Cooled by sea breezes and fog
Strawberries and sometimes herbal notes
South Africa
Walker Bay
Strong Southern Ocean breezes cool the climate
USA
California
Los Carneros, Sonoma & Santa Barbara County
Moderate climate
Los Carneros cooled by morning fogs
Sonoma cooled by Pacific breezes
Santa Barbara cooled by south and west sea breezes
Oregon
Cooler than California
Australia
Yarra Valley & Mornington Peninsula
Vary from light and fragrant to riper and cooked-red fruit flavours and medium tannins
Burgundy, France
Cool in North
Moderate in South
Bourgogne AOC
Low tannins
High acidity
Fresh fruit flavours
Premier & Grand Cru
South to South-East facing aspect
Grand Cru considered best individual vineyards
Cote d'Or (Village Wines)
Cote de Beaune
Beaune AOC
Pommard AOC
Cote de Nuits
Gevrey-Chambertin AOC
Nuits-Saint Georges AOC
New Zealand
Martinborough, Marlborough & Central Otago
Cool Climate
Pronounced fruit flavours
Medium to full body
Medium tannins
Characteristics
Prone to rot and disease
Pale to Medium in colour
Cool to Moderate climate
High Acidity
Thin Skins
Low Tannins
Red Fruit Flavours (Strawberry, Raspberry, Red Cherry)
Labelling
Hierarchy
Premier Cru - village and name of vineyard
Village - e.g. Gevrey-Chambertin
Grand Cru - Specific plot
Regional - Bourgogne
CHAPTER 17: GAMAY
CHAPTER 19: TEMPRANILLO
CHAPTER 23: SANGIOVESE AND MONTEPULCIANO
CHAPTER 15: CABERNET SAUVIGNON
CHAPTER 16: SYRAH/SHIRAZ
CHAPTER 20: CARMENÉRE, MALBEC AND PINOTAGE
CHAPTER 22: NEBBIOLO, BARBERA AND CORVINA
CHAPTER 14: MERLOT
CHAPTER 7: ZINFANDEL/PRIMITIVO
Characteristics
As it ripens, goes from red fruit flavours to black fruit
Some grapes begin to
raisin
- high levels of sugar and flavours of dried fruit
Needs a warm climate to ripen
Dry
High alcohol
Medium to High acidity
Full Bodied
Regions
USA - California
Red varietal
Matured in Oak to soften tannins
Pronounced red and black fruit , dried fruit and oak
Used to make White Zinfandel rosé wine
Short maceration time to extract colour
Low alcohol - 8-10%
Medium sweetness
Red Fruit flavours
Italy - Puglia
Suited for high-volume brands
Excellent value for money
Soft,fruity dry red wine
CHAPTER 18: GRENACHE/GARNACHA