WSET Wine Notes
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WSET Wine Notes
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01 - Grape Varieties
Red
00 - Red Grape Varieties
01 - Red Grape Characteristics
Barbera
Cabernet Franc
Cabernet Sauvignon
Carmenère
Corvina
Gamay
Grenache (Garnacha)
Malbec
Merlot
Montepulciano
Mourvèdre
Nebbiolo
Petit Verdot
Pinot Noir
Pinotage
Sangiovese
Syrah (Shiraz)
Tempranillo
Zinfandel (Primitivo)
White
00 - White Grape Varieties
Albariño
Chardonnay
Chenin Blanc
Cortese
Fiano
Furmint
Garganega
Gewurztraminer
Marsanne
Melon Blanc
Muscadelle
Muscat
Pinot Blanc
Pinot Grigio (Pinot Gris)
Riesling
Roussane
Sauvignon Blanc
Sémillon (Semillon)
Verdicchio
Viognier
Grape Varieties
02 - Wine Regions
Europe
France
Bordeaux
Left-Bank
Graves
00 - Graves
00 - Left-Bank
01 - Médoc
02 - Haut-Médoc
03 - Graves
Right-Bank
00 - Right-Bank
Côtes de Bordeaux
Pomerol
Saint-Émilion
Bordeaux
Sweet Wines
Burgundy
Côte d'Or
Côte de Beaune
Côte de Beaune Grand Crus
Côte de Beaune
Côte de Nuits
Côte de Nuits Grand Crus
Côte de Nuits
Côte d'Or
Burgundy
Chablis
Côte Chalonnaise
Mâconnais
Loire
00 - Loire
Anjou-Saumur
Central Vineyards
Nantais
Touraine
Rhône
00 - Rhône
Northern Rhône
Southern Rhône
00 - France
Alsace
France
Germany
Germany
Italy
Piemonte
00 - Piemonte
01 - Barolo
02 - Barbaresco
03 - Asti and Alba
04 - Gavi
Italy
Spain
Spain
Europe
South America
Argentina
00 - Argentina
La Rioja
Mendoza
Patagonia
San Juan
Chile
00 - Chile
Aconcagua Region
Central Valley
Coquimbo
00 - South America
Argentina
Chile
South America
United States of America
United States of America
Wine Regions
03 - Grape Growing
Climate
Types
Climate Types
Continental
Maritime
Mediterranean
00 - Climate
Hazards
Rainfall
Sunlight
Temperature
Grape Vines
00 - Grape Vines
01 - Parts of the Vine
02 - Parts of a Grape
Vineyard Management
00 - Vineyard Management
01 - Vine Density
02 - Training & Pruning
03 - Vineyard Cycle
04 - Pests & Disease
05 - Mitigations
06 - Yields
07 - Harvest
08 - Viticultural Practices
00 - Grape Growing
Geography
Soil
04 - Wine Making
Process
00 - Wine Making Process
01 - Sorting
02 - Berry Preparation
03 - Crushing
04 - Skin Contact
05 - Pressing
06 - Adjustments
07 - Alcoholic Fermentation
08 - Malolactic Fermentation
09 - Maturation
10 - Blending
11 - Clarification
12 - Stabilization
13 - Packaging
14 - Bottle Ageing
Styles
00 - Wine Making Styles
Ageworthiness
Aromatic Intensity
Body
Complexity
00 - Wine Making
01 - White Wine Making
02 - Rosé Wine Making
03 - Red Wine Making
04 - Sparkling Wine Making
05 - Sweet Wine Making
05 - Systematic Approach to Tasting
00 - Appearance
Color
Color
Red Wine Colors
Rosé Wine Colors
White Wine Colors
00 - Appearance
01 - Clarity
02 - Visual Intensity
03 - Observations
01 - Nose
Aromas
Primary
Fruit
00 - Fruit
01 - Green
02 - Citrus
03 - Stone
04 - Tropical
05 - Red
06 - Black
07 - Dried-Cooked
00 - Primary Aromas
01 - Floral
02 - Herbaceous
03 - Herbal
04 - Spice
05 - Other Primary Aromas
Secondary
00 - Secondary Aromas
01 - Yeast
02 - Malolactic Fermentation
03 - Oak
Tertiary
Bottle Age
Bottle Age
Red Wine Bottle Age
White Wine Bottle Age
Fruit Development
Fruit Development
Red Wine Fruit Development
White Wine Fruit Development
00 - Tertiary Aromas
01 - Deliberate Oxidation
Aromas
00 - Nose
01 - Condition
02 - Aromatic Intensity
03 - Development
02 - Palate
00 - Palate
01 - Sweetness
02 - Acidity
03 - Tannin
04 - Alcohol
05 - Body
06 - Mousse
07 - Flavor Intensity
08 - Flavors
09 - Finish
03 - Conclusions
00 - Conclusions
01 - Quality
02 - Age
Systematic Approach to Tasting
06 - Storage & Service
Storing
06 - Storage and Service
00 - Storage and Service
Service
Storing
Wine and Food
Wine
00 - Fruit
Fruit aromas are separated into several different categories
Green
Citrus
Stone
Tropical
Red
Black
Dried-Cooked
Fruit aromas can be additionally qualified as
#Aromas/Primary/Fruit/Under-Ripe
or
#Aromas/Primary/Fruit/Ripe
or
#Aromas/Primary/Fruit/Over-Ripe