Wine Book 1

Level 1 Award in Wines
Welcome to your
Level 1 Award
in Wines
1 WSET® 2012
Element 1: An Introduction to Wine
• what is wine?
• styles of wine
• what makes wine different?
• principal grape varieties
• how wine is made
• wine tasting
WSET® 2012
What is Wine?
wine is made from the fermented juice of freshly picked grapes
alcohol
sugars
in grape + yeast
juice
carbon
dioxide
WSET® 2012
Styles of Wine
Light Wines
• 8 – 15% abv
• named after region
• named after grape
WSET® 2012
Styles of Wine
Sparkling Wines
• trapped carbon dioxide

• Champagne
• Cava
WSET® 2012
Styles of Wine
Fortified Wines
• extra alcohol
• 15 – 22 % abv
• Port
• Sherry
WSET® 2012
Styles of Wine
Red Wines
• black grapes
• colour from the skins
• tannin from the skins
WSET® 2012
Styles of Wine
White Wines
• white grapes
• occasionally black grapes
• juice only
WSET® 2012
Styles of Wine
Rosé Wine
• black grapes
• less contact with the
skins
• lighter
WSET® 2012
Styles of Wine
Dry Wines
• majority of wines
• all sugar turned to
alcohol and carbon
dioxide
Examples
• Sauvignon Blanc
• Brut Champagne
• Châteauneuf-du-Pape
WSET® 2012
Styles of Wine
Medium Wines
• usually white and rosé
• either
• yeast removed
• add sweet grape juice
Examples
• White Zinfandel
• some German white wines
WSET® 2012
Styles of Wine
Sweet Wines
• some white wines
• some fortified wines
• very high levels of sugar
• addition of extra alcohol
Examples
• Sauternes
• Port
WSET® 2012
Styles of Wine
Light Bodied
• refreshing
• easy to drink
Examples
• Pinot Grigio
• Beaujolais
WSET® 2012
Styles of Wine
Medium Bodied
• richer mouthfeel
• some wines oaked
Examples
• White Burgundy
• Chilean Merlot
WSET® 2012
Styles of Wine
Full Bodied
• powerful & concentrated
• ripe grapes
• some wines oaked
Examples
• Californian oaked Chardonnay
• Australian Shiraz
WSET® 2012
Styles of Wine
Other Factors
Oak
• from contact with oak
• vanilla, spicy, buttery
• smooth texture
Tannin
• from black grape skins
• mouth drying
• gives wine structure and
complexity
Acidity
• from grape juice
• mouth watering
• balances sweetness
WSET® 2012
Activity
Skin
• tannins
Grape 1 (peeled) • colour
• taste pulp or flesh
• taste skin
Grape 2 (unpeeled)
• taste whole grape Pulp
• sugars
• acids
WSET® 2012
What makes Wines Different?

Climate
• to ripen a grape needs
• sunshine
• temperature
• when grapes ripen

• sugar levels rise
• acid levels fall
• black grapes skin
changes colour
WSET® 2012
What makes wines different?
Pole
Equator
Pole
WSET® 2012

Cool Climate
• mainly white
• high in acidity
• lower in alcohol
• refreshing
Classic Areas
• Northern France
• Germany
WSET® 2012

Hot Climates
• mainly red
• high in alcohol
• rich in flavour
Classic Areas
• Central Spain
• Australia
WSET® 2012
Principal Grape Varieties

White Grapes
• Chardonnay
• Sauvignon Blanc
• Riesling
Black Grapes
• Cabernet Sauvignon
• Merlot
• Pinot Noir
• Shiraz
WSET® 2012
Chardonnay
Shard-on-ay
citrus fruit green apple
tropical fruit oak
WSET® 2012
Sauvignon Blanc
Sew-vin-yon-Blonk
citrus fruit green fruit
herbaceous herbaceous
WSET® 2012
Riesling
Rees-ling
citrus fruit floral
stone fruit petrol
WSET® 2012
Cabernet Sauvignon
Ca-bur-ney Sew-vin-yon
blackcurrant black cherry
herbaceous oak
WSET® 2012
Merlot
Mer-low
plum oak
blackberry
strawberry
WSET® 2012
Pinot Noir
Pee-no N-wa
raspberry red cherry
strawberry
WSET® 2012
Syrah / Shiraz
Si-rah / Shi-razz
black cherry pepper
oak
WSET® 2012

Named wines made from principal grape varieties
• Chablis
• Champagne
• Sancerre
• Red Bordeaux
Other popular grape varieties

• Pinot Grigio
WSET® 2012

Other popular named wines
• Sauternes
• Soave
• Cava
• Châteauneuf-du-Pape
• Rioja
• Chianti
• Beaujolais
WSET® 2012
How Wine is Made
WSET® 2012
Activity
WSET® 2012
Activity
WSET® 2012
How to Taste Wine

A systematic approach to tasting
• look
• smell
• taste
WSET® 2012
How to Taste Wine

Aromas that indicate
wine faults
• vinegar
• nail varnish
• musty (like damp cardboard)
WSET® 2012
WSET Level 1
Systematic Approach to Tasting
Colour red – rosé – white
Condition clean – unclean
Sweetness dry – medium – sweet
Body light – medium – full
Flavour e.g. fruits, flowers, spices,

Characteristics vegetables, oak, other
Other acidity – tannin
WSET® 2012
Sample Tasting Note

Name: Price:
Kangaroo Leap Riesling £9.95
Colour White
Condition Clean
Sweetness Dry
Body Medium-bodied
Flavour Fruity – lime, tropical fruit
Characteristics
Other High acidity
WSET® 2012
Element 2: The Storage and Service of Wine
• the storing and serving wine

• social responsibility
WSET® 2012
Storing and Serving Wine
The Storage of Wine
• constant cool temperature

• store bottles on their side
• keep bottles away from
strong light
WSET® 2012

Service Temperature: White, Rosé, Sparkling
Wine Style Service Temperature
medium/full- bodied oaked
slightly chilled
white 10-13°C (50-55°F)
e.g. Oaked Chardonnay
light/medium-bodied white and
chilled
rosé 7-10°C (45-50°F)
e.g. Pinot Grigio
sweet wines well chilled

e.g. Sauternes 6-8°C (43-45°F)
sparkling wines well chilled

e.g. Champagne, Cava 6-10°C (43-50°F)
WSET® 2012

Service Temperature: Red
Wine Style Service Temperature
Light- bodied red Lightly chilled

e.g. Beaujolais 13°C (55°F)
Medium/full-bodied red Room temperature

e.g. Shiraz, Cabernet Sauvignon,
16-18°C (59-64°F)
Châteauneuf-du-Pape
WSET® 2012
Glassware
• red wine
• white wine
• rosé wine
• sparkling wine
• fortified wine
WSET® 2012
• corkscrews
• ice buckets
WSET® 2012

Opening a Bottle of Light Wine
WSET® 2012

Opening a Bottle of Sparkling Wine
WSET® 2012

Serving Wine by the Glass
• wine should be bright
• no debris
• smell fresh
Methods Used to Preserve Wine

• vacuum systems
• blanket systems
WSET® 2012
Social Responsibility
four key legal areas

• legal age to purchase and consume alcohol
• blood alcohol concentrations for drivers
• sensible drinking guidelines
• restrictions covering the marketing, packaging and
sale of alcohol
WSET® 2012
legal age to purchase and legal drinking age
• legal minimums are set in most countries

• limits young peoples access to alcohol
• the legal purchasing and drinking age are
often different
WSET® 2012
blood alcohol concentration (BAC)

• alcohol can impair the abilities of drivers and
operators of dangerous machinery
• most countries have legal limits
• “designated driver” best practice
WSET® 2012
sensible drinking guidelines
• women should not exceed an average of 2 units a day
• men should not exceed an average of 3 units a day
• try not to exceed four units on any one occasion
• try to have one or two alcohol free days a week
standard drinks
• W.H.O. guidelines a unit is 12ml of alcohol
WSET® 2012
the risk of drinking to drunkenness

• an increased risk of injury and accidents
• a greater risk of having unsafe sex
• an increased risk of fights and arguments
• risk of alcohol poisoning, coma and brain damage
WSET® 2012
health risks of excess drinking

• alcohol dependence
• cirrhosis of the liver
• cardiac arrest and stroke
• stomach disorders
• increased risk of certain types of cancer
• family and job related difficulties
WSET® 2012
WSET Level 1
Systematic Approach to Tasting
Colour red – rosé – white
Condition clean – unclean
Sweetness dry – medium – sweet
Body light – medium – full bodied
Flavour e.g. fruits, flowers, spices,

Characteristics vegetables, oak, other
Other acidity – tannin
WSET® 2012
Element 3: An Introduction to Food and Wine Pairing
Pairing Food and Wine
• theory
• practice
WSET® 2012
Element 3: An Introduction to Food & Wine Pairing
How to Pair Food with Wine
• Don’t be ruled by rules!

• We are all different so personal
preferences do matter
• It is food that causes more problems
than wine
• Most wines will be relatively palatable
for most people with most foods
WSET® 2012
Taste Tolerance Levels?

Tolerant Sensitive Very Sensitive
Generally like strong Generally like a range of foods Very sensitive to bitterness and
flavoured foods and drinks and drinks but prefers to have astringency making some food
some intensity of flavour and wine reactions more extreme,
may be sensitive to bitterness sensitive to bitterness in artificial
sweeteners
Like: Like: Like:
Strong black coffee Full-flavoured coffee but will Delicate teas and/or coffee with
usually take milk and/or small cream or sweetened
amounts of sugar
Powerful concentrated red Ripe red wines such as Shiraz, Wines with delicate flavours and
wines with high levels of full flavoured whites such as maybe some moderate amounts
tannin, oak and alcohol such Sauvignon Blanc, oaked and of sweetness such as blush
as some Italian wines and full bodied white wines wines, sweeter styles of Riesling
Cabernet Sauvignon or more delicate reds with lower
levels of tannins such as Pinot
Noir
WSET® 2012
Food and Wine Pairing

Food is… Wine seems… This means…
More drying and bitter, more acidic Take care pairing with wines with
Sweet Less sweet and fruity less sweetness or with tannins
Take care pairing with wines with
Savoury More drying and bitter, more acidic
high levels of tannins or oak
(Umami) Less sweet and fruity
character
Less drying and bitter, less acidic Salt can make tannic wines seems
Salty Smoother and richer more palatable
Less bitter and acidic Take care pairing with wines with
Acidic Fruitier, sweeter and richer less acidity
Highly Pair with wines of with similar

Overwhelmed by the food flavours
flavoured intensity of flavours
Pair with wines of with high levels of

Fatty/Oily Less acidic
acidity
More drying and bitter, less sweet and Pair with wines light in alcohol, fruity
Hot (chili) less fruity. Increases heat from chilli and maybe some sweetness
WSET® 2012
Pairing Food and Wine: practice

Wine Dish 1 Dish 2 Dish 3 Dish 4 Dish 5
WSET® 2012

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Level 1 Award in Wines

Element 1: An Introduction to Wine

• trapped carbon dioxide

What makes Wines Different?

• when grapes ripen

What makes wines different?

What makes Wines Different?

What makes Wines Different?

Principal Grape Varieties

citrus fruit green apple

tropical fruit oak

citrus fruit green fruit

citrus fruit floral

stone fruit petrol

blackcurrant black cherry

raspberry red cherry

black cherry pepper

Principal Grape Varieties

Other popular grape varieties

Principal Grape Varieties

How Wine is Made

How to Taste Wine

How to Taste Wine

Body light – medium – full

Flavour e.g. fruits, flowers, spices,

Sample Tasting Note

Element 2: The Storage and Service of Wine

• the storing and serving wine

Storing and Serving Wine

The Storage of Wine

• constant cool temperature

Storing and Serving Wine

sweet wines well chilled

sparkling wines well chilled

Storing and Serving Wine

Wine Style Service Temperature

Light- bodied red Lightly chilled

Medium/full-bodied red Room temperature

Storing and Serving Wine

Storing and Serving Wine

Storing and Serving Wine

Storing and Serving Wine

Storing and Serving Wine

Methods Used to Preserve Wine

four key legal areas

legal age to purchase and legal drinking age

• legal minimums are set in most countries

blood alcohol concentration (BAC)

the risk of drinking to drunkenness

health risks of excess drinking

Body light – medium – full bodied

Flavour e.g. fruits, flowers, spices,

Element 3: An Introduction to Food and Wine Pairing

Pairing Food and Wine

How to Pair Food with Wine

• Don’t be ruled by rules!

Taste Tolerance Levels?

Food and Wine Pairing

Highly Pair with wines of with similar

Pair with wines of with high levels of

Pairing Food and Wine: practice

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