Other White Grape Varieties and WSET® Level 2 Award in Wines & Spirits Session 6: Other White Grape Varieties and White Wines

Pinot Gris/Pinot Grigio Pinot Gris (Alsace, France) full-bodied range of styles tropical fruit (banana, melon), sweet spice (ginger), honey New Zealand: variety of styles Pinot Grigio (Italy) dry medium to high acidity light to medium-bodied neutral character (green and citrus fruit)

Italian Grape Varieties Verdicchio dry, high acidity, medium-bodied citrus (lemon), herbal (fennel), bitter almond Trebbiano dry, high acidity, light-bodied neutral, inexpensive wines made throughout Italy

Italian Named Wines Gavi DOCG Soave (Soave Classico DOC) grape: Cortese region: Piemonte dry, light-bodied, high acidity green fruit (green apple), citrus fruit Veneto Piemonte Rome Soave (Soave Classico DOC) grape: Garganega region: Veneto medium-bodied, high acidity floral (chamomile), green fruit (pear, red apple), spice (white pepper) unoaked

Chenin Blanc Vouvray AC cool to hot climate range of styles medium to high acidity susceptible to noble rot Vouvray AC Loire Valley (France) cool climate medium sweet, high acidity, medium-bodied citrus fruit (lemon), green fruit (apple), tropical fruit (pineapple), herbaceous (leaf) unoaked

Chenin Blanc South Africa dry/off-dry, medium or high acidity medium-bodied citrus fruit, tropical fruit oak large-volume inexpensive wines blended with Chardonnay

Melon Blanc Muscadet AC Loire Valley (France) dry, high acidity light to medium-bodied neutral fruit unoaked sur lie (dead yeast cells) body complexity

Viognier soft, full-bodied, aromatic wines low acidity, high alcohol delicate fruit and floral flavours (peach, pear, apricot, violet), spicy notes best examples in Northern Rhône Southern France, Chile, Argentina, Australia and California

Albariño Rías Baixas (Spain) SPAIN PORTUGAL dry light to medium-bodied refreshingly high acidity green fruit (apple, pear), citrus fruit (grapefruit), floral unoaked Rías Baixas SPAIN PORTUGAL

Sémillon/Semillon Bordeaux (France) Hunter Valley (Australia) Bordeaux blended with Sauvignon Blanc to make dry and sweet wines (Sauternes) Bordeaux Sauternes Hunter Valley (Australia) single varietal dry, light-bodied, low alcohol, high acidity youth: neutral with delicate citrus flavours maturity (toast, nuts, honey) South Eastern Australia Hunter Valley

Gewurztraminer Alsace (France) low acidity, high alcohol, full- bodied intensely perfumed and aromatic variety of styles green fruit (grape), floral (rose, orange blossom), stone fruit (peach), tropical fruit (lychee), sweet spice (ginger) best consumed young and fresh maturity (honey, nut) New Zealand also produced premium Gewurztraminer

Torrontés Cafayate (Argentina) aromatic variety dry, medium acidity medium-bodied, high alcohol pronounced floral flavours (perfume), green fruit (grapes), stone fruit (peach)

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