1. Other Black Grape Varieties and
WSET® Level 2
Award in Wines & Spirits
Session 7:
Other Black Grape Varieties and
Red Wines

2. Gamay Beaujolais (France) Beaujolais Cru Beaujolais Villages
moderate climate
low tannin, medium to high acidity
light to medium-bodied
pronounced red fruit (strawberry, raspberry, cherry), spice (cinnamon, pepper)
best consumed young and fruity
usually unoaked
Beaujolais Cru
Beaujolais Villages
Beaujolais

3. Beaujolais labelling terms
Regional
Commune/Village
Cru

4. Tempranillo Rioja DOCa PORTUGAL SPAIN moderate climate
medium acidity, medium to full-bodied, medium tannins
red fruit (strawberry, plum)
often oak aged
maturity (savoury animal (meat, leather), vegetal (mushroom))
blended with Garnacha
alcohol
spicy notes
lighter tannins
SPAIN
Rioja
PORTUGAL

5. Rioja quality and style: ageing
Joven
Crianza
Reserva
Gran Reserva

6. Tempranillo Ribera del Duero DO Catalunya DO PORTUGAL SPAIN
premium-quality red wines
black fruit (blackberry, plum)
Catalunya DO
good quality reds
range of styles
Tempranillo, Garnacha and international varieties
SPAIN
Catalunya
Ribera del Duero
PORTUGAL

7. Douro DOC Portugal Douro SPAIN hot climate high-quality red wines
grape: Touriga Nacional
high acid and tannins, deep in colour
intense flavours of dark fruit (blackberry, blackcurrant), spice (pepper, liquorice)
usually oak aged
SPAIN
Douro

8. Italian Grape Varieties
Nebbiolo
Barolo and Barbaresco DOCG
high acidity, tannins and alcohol
full-bodied
red fruit (plum), floral and earthy character
maturity (tobacco, mushroom, tar)
Piemonte
Barbaresco
Barolo
ITALY
Barbera
high acidity, light to medium tannins, medium-bodied
red fruit (red cherry), spice (black pepper)
often oaked (toast, vanilla, sweet spice)

9. Italian Grape Varieties
Sangiovese
high tannins and acidity
medium to full-bodied
red fruit (plum, red cherry), earth, herbal (green tea), spice
long oak-ageing

10. Italian Named Wines Brunello di Montalcino DOCG Chianti DOCG
100% Sangiovese
Tuscany
Brunello di Montalcino
Chianti DOCG
(Chianti Classico DOCG)
region: Central Tuscany
grape: Sangiovese
small portion of other varieties can be used
a lot of inexpensive wines
Chianti
ITALY

11. Chianti quality and style
Generic
Classico
Riserva

12. Italian Named Wines Valpolicella Veneto ITALY region: Veneto
grape: Corvina
variety of styles from blend of grapes
pale to medium colour
high acidity, light-bodied, low tannins
sour red cherry
premium examples
Valpolicella Classico DOC
Amarone della Valpolicella DOCG
Partially dried grapes
Recioto della Valpolicella
Veneto
Valpolicella
ITALY

13. Italian Named Wines Montepulciano d’Abruzzo DOC grape: Montepulciano
deep colour, high acidity
medium to high tannins and alcohol, medium to full-bodied
red and black fruit (black cherry, blackberry, plum), spice (pepper)
oak aged

14. Italian Grape Varieties
Southern Italy
bulk production and high-quality reds
blend of local and international varieties
Aglianico
deep colour
high acidity and tannins, full-bodied, complex
intense black fruit flavours
Primitivo (Zinfandel)
medium colour, acid, tannins
full-bodied
jammy black fruit and liquorice

15. Zinfandel California rich, high alcohol, full-bodied
black fruit (blackberry), dried fruit (prune, raisin), sweet spice (cloves, liquorice)
most intense from old vines
off-dry fruity rosés (White Zinfandel)

16. Pinotage South Africa close relative to Pinot Noir
moderate to hot climate
rich, full-bodied, medium tannins
red fruit (strawberry, raspberry, cherry), vegetal, animal (tar, leather)

17. Carmenère Chile Bordeaux variety warm, sunny sites
deep colour, medium to high acidity and alcohol
medium to full-bodied, high tannins
black fruit (blackberry), spice (pepper)
under ripeness: vegetal (green bell pepper, green beans)
often blended
Cabernet Sauvignon
Merlot

18. Malbec Mendoza (Argentina) Bordeaux variety
full-bodied, medium to high tannins
black fruit (blackberry, black plum), spice (clove, pepper)
suitable for oak ageing
often blended
Cabernet Sauvignon
Merlot

19. 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