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

Key Influencing Factors grape variety environment grape growing winemaking maturation

The Grape STALK SKIN SEEDS PULP tannins colour tannins flavours bitter oils PULP water sugar acids

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

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

Latitude, Altitude and Water 30°S 50°S cool currents warm currents

Weather the temperature, rainfall, sunshine experienced in a specific year Weather hazards: TEMPERATURE RAIN WIND HAIL FROST

Soil aspect stones drainage nutrients

Grape Growing Vineyard Activities vineyard care yields pest and disease control harvest

Winemaking Alcoholic Fermentation alcohol sugars in grapes yeast heat carbon dioxide

White Wine PRESSING CRUSHING FERMENTATION MATURATION PRESSING SKINS JUICE PRESSING FERMENTATION MATURATION BOTTLING BOTTLING WHITE WINE

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

Maturation With Oxygen oak barrels staves chips

Maturation Without Oxygen stainless steel glass bottle

Factors Affecting Cost Vineyard land, labour, machinery Winery equipment, oak, storage Packaging, Distribution and Sale exchange rates packaging transport taxes and levies

Understanding the Label Geographical Indications wines with a GI wines without a GI

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

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

General Labelling Terms producer and brand vintage alcohol level (abv) mis en bouteille domaine

Style and Production Techniques barrel/barrique-fermented/aged oaked/unoaked unfined/unfiltered Botrytis cinerea/noble rot

Style and Production Techniques barrel/barrique-fermented/aged oaked/unoaked unfined/unfiltered Botrytis cinerea/noble rot organic cuvee old vines/Vieilles vignes

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