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Award in Wines & Spirits
WSET® Level 2 Award in Wines & Spirits Session 3: Chardonnay & Pinot Noir
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Chardonnay can grow in a range of soils and climates
produces a wide range of styles characteristics and acidity varies with climate winemaking techniques influence characteristics
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Climatic Influences Cool Climate Moderate Climate Hot Climate
high acidity green fruit (apple, pear) citrus fruit (lemon) vegetable (cucumber) Moderate Climate citrus fruit stone fruit (white peach) tropical fruit (mango) Hot Climate tropical fruit (banana, pineapple, peach, mango, fig)
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Winemaking Techniques
Malolactic fermentation softens harsh acids dairy (butter, cream) Lees contact (dead yeast cells) savoury flavours (bread, yeast) creamy texture Oak ageing wood (toast, vanilla, nuts)
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Chardonnay in blends semillon other local varieties
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Climate Champagne FRANCE Alsace Loire Valley Burgundy Rhône Bordeaux
Southern France FRANCE SPAIN
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Chardonnay Champagne Burgundy Pays d’Oc IGP FRANCE SPAIN ITALY GERMANY
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Chardonnay Chablis Burgundy Chablis
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Burgundy labelling terms
Regional Commune/Village Premier Cru Grand Cru
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Chardonnay Burgundy Chablis Côte de Beaune Meursault
Puligny-Montrachet Mâconnais Pouilly-Fuissé Chablis
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Chardonnay World Map California South Africa Chile and Argentina
Australia & New Zealand
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California Sonoma County Los Carneros San Francisco
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Chile and Argentina Casablanca Valley Mendoza CHILE Central Valley
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South Africa Walker Bay WESTERN CAPE Cape Town
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Australia Adelaide Hills Yarra Valley Margaret River
SOUTH EASTERN AUSTRALIA Adelaide Hills Sydney Melbourne Yarra Valley Margaret River
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New Zealand Marlborough North Island South Island
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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
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Pinot Noir cool or moderate climate thin skins low levels of tannins
light colour most Pinots best consumed when young and fruity
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Pinot Noir Too Cool Climate Cool to Moderate Climate Hot Climate
excessive vegetal (cabbage, wet leaves) Cool to Moderate Climate red fruit (strawberry, raspberry, red cherry) vegetal, animal (wet leaves, mushroom, game, meat) Hot Climate loses delicate flavours excessively jammy Oak Ageing wood (toast, vanilla) can overpower delicate aromas
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Pinot Noir World Map France & Germany Oregon & California South Africa
Chile South Africa Australia & New Zealand France & Germany
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Germany GERMANY Baden Pfalz ITALY SWITZ. FRANCE
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France FRANCE Burgundy Champagne (sparkling wine) SWITZ. ITALY GERMANY
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France: Burgundy Côte de Nuits Côte de Beaune Chablis
Gevrey-Chambertin Nuits-St-Georges Côte de Beaune Beaune Pommard
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Burgundy labelling terms
Regional Commune/Village Premier Cru Grand Cru
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Oregon and California Sonoma County Los Carneros Oregon
San Francisco Oregon USA Santa Barbara County California
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Chile Casablanca Valley CHILE ARGENTINA
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South Africa Walker Bay WESTERN CAPE Cape Town
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Australia Yarra Valley Mornington Peninsula SOUTH EASTERN AUSTRALIA
Sydney Melbourne Yarra Valley Mornington Peninsula
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New Zealand Marlborough North Island South Island Central Otago
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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
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