SUSE soar 2s 9a tom ok oh mmo Za 2 2 ‘cent eal Sereno Over vera sac Men ng tie [Biman 200mm Om 2 hea aca Voge aoa ‘ie oss eae por et 2 a rae Bogor tusaer ed Caowcneactst jg en steer anes Er Dodo sees er ea Paonr sauereis Ei mney Const ea Suen Coste Gry Dea reas Sou *Contents Introduction 4 What is Wine? Growing Grapes Making Wines Types and Styles of Wine Principal Grape Varieties Examples of Wines Wine List Exercise Storage and Service of Wine ‘An Introduction to Tasting Tasting Notes Pairing Wine and Food Food and Wine Interactions Food and Wine Pairing Exercise R 16 18 20 24 25 29 30 32Introduction Welcome to the WSET Level 1 Award in Wines, a one-day wine course designed for those studying wine for the fst time “The world of wine can be very daunting, so how do you know whet the differences are between wines, and what information can be Used to help you to idently these diferences? “This course is designed to offer some simple answers to these ‘questions, You willbe invoduced to the main styles of wine, principal rape varieties and other examples of wines. Ths will enable you to read many wine labels and know what to expect from the wine Inside the bottle, Yu wil also cover wine service as well as the ‘theory of paring wine and fooc: you wil discover that some simple rules make ths subject easy to understand. ‘We hope you enjoy the course and in the future you wil reap the bbeneiits of your enhanced knowiedge — whether you are working in the industy, or simply looking to enjoy @ good glass of wine. lan Harris DipwWSET Chef Executive, Wine & Spir Education Tus,What is Wine? Wine Is fermented grape juice. The grapes are crushed to release thelr sweet juice. Alcoholic fermentation ie needed to change the grape juice into wine, Parts of a Grape There are two principal pes of grapes white grapes aback grapes. On the Inst, these grapes look very smi. The ky erence between them at bbc grapes have deeply cota sans at a0 conto emis. Pulp Grape Skins ‘Tas elec rape when your mot fe! The pupata grapes sot ana fea The colour ofthe pulp 'sthesomeregaess of he oour othe repo sin, ‘The pla cots gape es ol ea as ‘tao suger anda. Alcoholic Fermentation Izoscopic orgasms tat eat sugar and eorvent tite acoel and carbon ‘Soxte gas. inmost eases is process continues unl the yest have eaten al of ‘he sugar ut see so secon Sweetness. 0) Th okonal stayeinthe ney BS ‘The lve of aot wthn a wine usualy measured a alcohol by volumeGrowing Grapes Grapes are the fut produced by erape vines. Grape vines can ve for several decades. Once they reach maturity @ couple of years after they are plantea they produce a crop of grapes every year Every yea. a grape vine flowers inne spring. The ew fen eipencurng the surare Te apes are chee Flowering Flowers Become Grapes ‘er flowering, ech india Grapes Ripen As rapes roen, a number o Sugar leveisin te grapes Block grapes change‘Where Grapes Grow ‘ape vn nee thea evel of suit an heatn oie t raw ane prodce ‘990% gusty Rut tis to celd or tos Rat iey eamnot de ths. ape vines grow Bestin ates whore me winter cad enough for rem ores. As ees. rest erape vines grow aides tthe lobe tat provide the ‘rapes vith te eotect amour sung neat on wate They ae shown onthe orth Pole Equator ‘Sout Poe ool Climate Regions Regions wth coo mates are closer ome poles. Examples incuse Gemany ang pernem France The aerage temperatures are low ond te ung canbe ‘weaker han in regions nearer the Equato In some yeas, rapes can sug Fie at alt cool elmate regions ts common to grow whe rapes ‘Warm Climate Regions Reglors wth warm cates are ceser to ne Equeer Exarpes include pats of ‘Ausvala aa pas of Calfoma, The average tperstues are Nh, he sh 'siore ntense, ac grapes ripen consistent. n wan cate regions 1's conmonte grow back grapee Effect of Climate on the Grapes mate can havea dering mpset onthe characteris ofthe apes. General Speaking. me colder fi, he ower te evel of suger andthe higher he ves ot eaty nthe grapes Ate other extreme, he warmer he her he levels Df supa and he tower the evel ofall inthe rapes. The rapes Tavous aso crowns crares 5Pressing Fermentation ‘The ested grapes are ‘ees ar aet the arpe ice and then pressed release fermertaton saris This can ake pace tne remaining ce Instarles steel ons rook Datel. Shon by ming them otouanywuacncmnes 7 “nts chaper we wl belkin at how sil wines are made. The preducton ot serting wine on fotiied wine covered a Level 2 Blac grapes cn alo be used fomke who wines. though he skins face apes ore eooute, Ie ices clouress.Theeloe the rapes are gent Dressed beore fermentation his can gv ce sate for winte wine proguton, Maturation Botting (once fementtn has shed the tnnes canbe stored starless see! | anes or oak bares Pressing Maturation Botting Red wines ~The ape The wnes canbe storedinstaniess Sens te pessoa eesse stool nis of one bares Rose ty remaining wine ines ae are stored nos i 1 ———F, ‘ — B ay : redwine E| Ee | | oar ijTypes and Styles of Wine Inthe previous chapter, We looked at how sil, dry white, ed and rosé wines are made. We asa indieste th af wine, and in thie chapter we wil lo Types of Wine Stil WinesStyles of Wine ‘Any of these tree types of wine can come n ovat of cteret ses colour ‘The colour af ine canbe Steriod by the stspe vey ured a nite — vine wines ae pay Red Red wines must be Imade wang wnteqepes examples mace using block grapes tfwfte wines nelage hadi om Tne clcurea gape stars Frnoe and wanes mode om he stay wan the gfpe ice Rosing grape, thing fementtion bingo Tis porstietomake awhte wine algun tote wie, Examples framblack apes The colourinlack _ofred vines neds 208 (yanes sine shrs Therlore, from pan ang wine nase Beskinsoroseparted fom the juice fromthe Cabernet Sauignan bot fomentaton. ewhievinecen grape, bemade, Ps CHABLIS | rypesanosties owe — 9 Ross — Rose wines ae made tom ola rapes The grape ‘rape sn fora sho pros Defoe te ie eros The ice ory any feleured by ne skins asa Sy10 Notable Structural Characteristics ‘Sweetness Swociassis caused by he presence of ugar in the wine. Dry wines raven sugar or very ow eves Sweet wes ave high eval f sug ry The maotyof wines ‘ye yin crcerta make 8 doy he este the gape conto aa. Enanpls of oy white wines include Chis tom France, nd wines made ‘tom Seuvighon Banc romps of ay red wines Ince Cotes Rene from Fence. Chi om tty endwines mage som aeret Sauvignon fer wht ore, Tete ate rey wap ekg vines 1 Tre yoos or removed before ailotthe sugris converted nto # Untermenea gape co's led aay wie Examples of wnes wth a medion love! of veces Include some Fesng wines tom Germany, some Sherer and White ifandl(o=8) ‘rom Cale, Sweet Sunet wines have so much suger ninem bat ney can feel heck ‘na syrupy. Tare ae wo Key nays of raking 2 eet wine The gras ate so high in sugar the yeas emer eon ‘entre case of forte wines, ne soos re led bythe aceston of gh-stength ostied score! before tmeynave eaten alone sugar Examples of eet witesincce Resing wines fom Germany. set forte vies nude Por and ome Sheree, ‘Alay Acta wine comes cect om the grape ie portant Beco Inver wines arereshing characters. ts 09570 recognise aid because ‘tmakes your mouth water Too mach sid can ke a wine ese unplessanty fcc Ftheres too ite ait, a wie loses te reteshing characte Esarpies of wines wth high ety eke Chal, Ca ang wines made rom ‘ne gape vateles Sauugnon Blac, esi Cabere! Saigon o Prat No wine rom beng unpleasant swectESE SCC SE Oe “Tannin Tain 2 cheaters of eines hat cores rom he sis of he Fra Theva oftannn name depends on the ape valet thts we fini ow ne wine made, "ann eo st ber but most ey are a tute character of we nat you fel ae tah ase, Tomns ease you out tee cy ‘pics otred wanes wit igh tain loves nuda reel Bordeaux fom France aad Chor tom toy Examples of ea nes wth ow tanin ve are ‘Benusios tom France ane wanes made om Pct NOr ‘Alcohol ~The mony of ti end spare wines haw aleve of cool ts ‘Riiten i814 abe However some wos can reach a igh a 1 av. ‘iters con bea ow 35 8% Thr example one win 2 high level of alcohols Crateauneuau-Fepe tom Fran an example of wre wow level ot acono s Wht Zinn! fom Catton Body - Boas # erm hat widely ueea to eszbe ho vera fal of vine Poy on Tore ere many faclers ot cortrbte ods Ns efi 2nd 5 818 Teller atkyousel how mou fang We wires Fulrboded wes fee wscous fndmouth tng Lght odie vines fet mre dicate Sees oti bosted minesnude Pit Gag om hay. and Boole xanpios of med ied vanes Ince Sener, ond Ces du Rene Elance otfutoeecwmes include Cabore: Saugnen fom Calor, and Soames ‘Aromas and Flavours in Wine “The oroms end favou's of wes can cme fom evarety of sources, Some Come tom the popes heneeWves atts develop dung weemakirg and overde etsonel reference. somecne protersta aia ine a cern temperature, ‘hen 6s ast you shoud respect he ereferences White, Rosé and Sparkling Wines Wine nr Sweet wines Sautenes Wel once ec assy Sparking wines ‘chanpagne el tiled e-0CHs- 507) Light. medumbodied Prat Grigio hes site arrose 70 45-50°F Fuodecwnte _—Oaked Chardonnay Ligh eilled 1c 60-557) Inerder to keep the wine cileduntie bole rahe, same poop vse an "ulated container. ters use ane Bucket you use ance bcket, member to fewth cud water as wellasice Fhe bucket ony led wth ice tw nak wor ecent Red Wines Medium, tulbodes Shiraz oom temperature res Imre 8-08) Ligne padea rea Bogolas Lugnty ena CREF ‘Do not be terete toes a wine, fr example by plscng Roget ada in cer torae ne trpertuse This can comage the fvous ofthe vine lace Inthe rear where tl be served an alow the temperature tsa natura, Note that wih moderna cenationing and cert heating, room temperatres convary sical. As such te temperate range afer the best gugance 2(22 an mmmaouction 10 wine Glassware ‘There are hurd of ferent designs of gasses but one thing tata tthe best lssesraveincorton tat the Bont fhe gloss rar hem Tis allows the acs nthe wine to be concerted ini the glass and beer spprecsied Typist et wine glosses ate spy ger than white wine lasses and seahang wines te served nutes Preparing Wine Glasses Wine lasses mus De completely clean before ey are usd, Di, res of Aetegent can spol a wins Gsses shout aay be potshel before set ensure that ny Ingerng dit cor ng mars af removed Opening a Bottle of Stil Wine Ths ony apes o bots seated wih a cork Removelte poe Cente ecorscrew inte midaleofthecork_-—-Once you haveremoved apse. Tisanbe ——Scewrtina he conan craw the cork out ‘he cork wie ound ne ore wth epee sent insige aa ousce ore fend coserew: Then‘Opening a Botte of Sparkling Wine “hare i alto pressure ina boo sparking wine. Ching haps to reduc his psu, but even hen the wines chile tbe co con easy yout ofthe bate haute somone From te moment you lease Me wie cage you shoul hove the cork yourrand atl es. ed Femave he fl and loosen he wee lame otie aten Hold the cork my soihat ne ‘age. Ar soon os Be wre cage has Sige Hola he corkin peste nthe bale doesnot een loosened. you must Keephe cove —«ofefandaiihe base force the cork aut 1 que overed win yourhand! uth ts stey Stine bette nthe ener, Cortoing te corkin ns Wy bate Be velessed wth 9 quiet ut without any oes of ine Serving Wine en serving wine, you should take tha folowing steps to ensue thatthe wine ‘8 Chack are ate no bts feat i he wn. 1 Check sore of the win for any fas. The wee should nt sel stale oF ‘Rave otomas of wet cardboard unease Keeping a Wine Fresh (Once # bot of wine has bean opened wil soy stato Become al si Feact wth fe Keeping 3 win nthe fdge wah the corkin can hei to kee the wine feser fr ange you need ta kaep the wie esha for oven ange there ae some sinple systems hat yu Cn we to oder te fe of @ wine by ‘Vacuum Systems These systems ry on a puro to remove the a fem inside the Bote Blanket Systems “Tse systems pum 8g note Bote which pushes thea outof the tle, “Te ge wnat hom ne wineAn Introduction to Tasting In order to got the most out af tasting a wine you need to take @ ‘consistent approach with every samplo. you take this pprowch you wil ‘be able to write tasting notes tat accurately describe a wine, which you can refer back to inthe future The WSET Level Systematic Approseh ta Tasting Wine wl help you oc Wis, and your easton wil sham youhow to sek WSET Level 1 Systematic Approach to Tasting Wine® es ‘Colour te = rod = 038 ‘Aroma characteristics eg aromas offi, ook other Err ‘Notable structural sweetness ec, annin. cohol, body characterises Flavour characteristics 2. favours of lt. ak other Preparing for a Tasting Before you st sing, you should make sre tat 1¢ nore aero astrcing smal younave white surface fo Pep you asses the appearence ofthe whe ‘You hve glass that os ce Bow at nao oweras the top. Ms YP {gis eps to cncenate te aromas, malang teal o assess nose ‘# younave ocean palate ans no ngering favours such as toothpaste oF Alcohol and Health {nen consumed modersion sche! net egardd a eng halt you hea Hamer alcanet can sigriearty ales the behaer of anyone wha orsues oo much tenn very socal unaeceptale oe Gangerous we). Fer some peo canbe Nh ade ad, en carsume To excess EON hve a negate mpct en both shor an iong-term nth Offi! guietnes are issued by many governnerts an public hosth bodes 'preconmendieves of econolconsurton hot oe cansiered tb tow sk ‘These voy on courts curt rc cant or eal oven orTasting Notes | S _astm notes 27Pairing Wine and Food ‘Wine can be a marvellous partner with food. Tiss often presented ‘85a complex subject but, in reality, it can be simple you think about ‘personal preference and common interactions between food and wine. Personal Preference \When recommending a wine o a customer aad, te mostimportant ning You shoud conde sha tat person tkes or sikes. You may 3 partuar {ood ancwine paring tobe exceptional However someane asking fer Mee ‘does ntike bat syle of wine. then fer eno pomntrecemmending if her Food and Wine Interactions For mos peop, most wines willbe on secepable accompaniment wth est foods wove de aes number ot fond characters hat il pay Mave ‘postive oa negate eect ona wine ‘recommending a particular wine wth a particular dich So long a you krow what ost people would ype want obra, then your opine o ood an wine tng become simostimtes. Eo we Sweet note dhng ara te more aie Tess sweet anc uty mami ‘more dyna and bite more cic Ieee see! andra Saty sess crying ne biter es acc mote fray, ove bay Acide less doing ana ites ss ace more sweet and uty ion favoured ovenwened bye food Movous Fatyiy less acicte Hot (i to mcrae ne nes tom me cl, alcatal inthe wine Note: Bites in wine can come rom tans oF osEES“ Food and Wine Interactions oer YOU ecco wi se food ames 2nd the wines that vee estoy eer to demoncrate eo oe oe Interaction, ines a ne anes eines ndrecoayo Inressonsefhow eves cengee when outed Rem ance oeFood and Wine Pai Sparkling Wines Chama 12.0% ‘nd imo ae hg oe Scaring wine uth @ median White Wines anes fave esing. Alsace 12.5% aby 90 Bo chracter ane high Snutemes 25% aby SES ted wie wi aot honey an Germany iesng Sabu acer, Mth at body an retesing say a Pt ipo ay PERG BOtke, tty ond cry wth decane peor | rots aren ac Australia (Chardonnay 14% abv 2 fa ode wth ropa ut fours ne New Zeatana ‘Swvignon Banc 19% aby Reh testing heh sity ana grape lemon seasRosé Wine : usa, Wie Zinfandel 10.5% abv Medium woot wit Res saver arc raspbeny ft wou: Red Wines Australia Sha 1% aby Dy urboced medium aid wih ie iock chon ft ond vate tes Chile Werle 5% 9bv ‘Dp medium Dodie, with intense Navous of lun France CChiteauneut-duPape 145% abv Dry and fu bosies wah srewbeny ane clove fveurs ——e Maron, Boreeau 13.5% aby "Dox meu Dodled ws gh rnin an Beayolas 12.5% abv ‘ry wt ow ai antaspbeny and ed chery tut faves ‘South Africa {Cabernet Sauvignon 14.8% aby ‘Dyan flood righ tannins ard its oF pe ockerant rt Spain ja 35% abv ‘By, melum Dodleo with medum tans ‘Stover at ane vanes) Fortified Wine Portugal ‘sweet Arbosied wih intense blacker fut ‘nd igh anni __#era asa Oren rs PC eran Porat)