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Factors Affecting Wine Style, Quality, Price and the Label
WSET® Level 2 Award in Wines & Spirits Session 2: Factors Affecting Wine Style, Quality, Price and the Label
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Key Influencing Factors
grape variety environment grape growing winemaking maturation
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The Grape STALK SKIN SEEDS PULP tannins colour tannins flavours
bitter oils PULP water sugar acids
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The Growing Environment
What a vine needs to grow needed to produce sugars carbon dioxide (CO₂) sunlight provides energy to produce sugars combines with CO2 to produce sugar, also plumps out grapes water warmth needed for growth and sugar production nutrients tiny amounts needed for vine survival
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Climate the weather condition (temperature, rainfall, sunshine) that one would expect in a typical year less alcohol lighter body less tannin more acidity cool climate moderate climate more alcohol fuller body more tannin less acidity hot climate
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Latitude, Altitude and Water
30°S 50°S cool currents warm currents
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Weather the temperature, rainfall, sunshine experienced in a specific year Weather hazards: TEMPERATURE RAIN WIND HAIL FROST
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Soil aspect stones drainage nutrients
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Grape Growing Vineyard Activities vineyard care yields
pest and disease control harvest
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Winemaking Alcoholic Fermentation alcohol sugars in grapes yeast heat
carbon dioxide
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White Wine PRESSING CRUSHING FERMENTATION MATURATION PRESSING
SKINS JUICE PRESSING FERMENTATION MATURATION BOTTLING BOTTLING WHITE WINE
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Red and Rosé Wine CRUSHING FERMENTATION MATURATION FERMENTATION
Punching down Pumping over MATURATION CRUSHING FERMENTATION BOTTLING PRESSING PRESSING SKINS PRESS WINE ROSÉ WINE FREE RUN WINE MATURATION BLENDING BLENDING BOTTLING ROSÉ WINE RED WINE
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Maturation With Oxygen oak barrels staves chips
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Maturation Without Oxygen stainless steel glass bottle
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Factors Affecting Cost
Vineyard land, labour, machinery Winery equipment, oak, storage Packaging, Distribution and Sale exchange rates packaging transport taxes and levies
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Understanding the Label
Geographical Indications wines with a GI wines without a GI
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European Union Protected Designation of Origin (PDO) Country
Traditional PDO Labelling Term France Appellation d’Origine Contrôlée (AOC) Italy Denominazione di Origine Controllata (DOC) Denominazione di Origine Controllata e Garantita (DOCG) Spain Denominación de Origen (DO) Denominación de Origen Calificada (DOCa) Germany Prädikatswein Qualitätswein
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European Union Protected Geographical Indication (PGI) Country
Traditional PGI Labelling Term France Vin de Pays (VdP) Italy Indicazione Geografica Tipica (IGT) Spain Vino de la Tierra (VdlT) Germany Landwein
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General Labelling Terms
producer and brand vintage alcohol level (abv) mis en bouteille domaine
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Style and Production Techniques
barrel/barrique-fermented/aged oaked/unoaked unfined/unfiltered Botrytis cinerea/noble rot
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Style and Production Techniques
barrel/barrique-fermented/aged oaked/unoaked unfined/unfiltered Botrytis cinerea/noble rot organic cuvee old vines/Vieilles vignes
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Level 2 Systematic Approach to Tasting Wine®
APPEARANCE Clarity clear – hazy Intensity pale – medium – deep Colour white rosé red lemon – gold – amber pink – salmon – orange purple – ruby – garnet – tawny NOSE Condition clean – unclean light – medium – pronounced Aroma characteristics e.g. fruits, flowers, spices, vegetables, oak aromas, other PALATE Sweetness dry – off-dry – medium – sweet Acidity low – medium – high Tannin Body light– medium – full Flavour Characteristics e.g. fruits, flowers, spices, vegetables, oak flavours, other Finish short – medium – long CONCLUSIONS Quality faulty – poor – acceptable – good – very good – outstanding
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