WSET Level 2

Condition 
clean – unclean  

Intensity 
light – medium – pronounced  

Aroma characteristics
e.g. fruits, flowers, spices, vegetables, oak aromas, other

Sweetness
dry – off-dry – medium – sweet  

Acidity
low – medium – high   

Tannin
low – medium – high   

Body
light – medium – full  

Flavour characteristics
e.g. fruits, flowers, spices, vegetables, oak flavours, other  

Finish
short – medium – long

Quality 
faulty – poor – acceptable – good – very good – outstanding

Are the flavours simple/generic or specific? Fresh or cooked? Ripe or unripe?  

Floral
blossom, rose, violet  

Green Fruit
green apple, red apple, gooseberry, pear, grape  

Citrus Fruit
grapefruit, lemon, lime (juice or zest?)  

Stone Fruit
peach, apricot, nectarine  

Tropical Fruit
banana, lychee, mango, melon, passion fruit, pineapple  

Red Fruit
redcurrant, cranberry, raspberry, strawberry, red cherry, plum  

Black Fruit
blackcurrant, blackberry, blueberry, black cherry  

Dried Fruit
fig, prune, raisin, sultana, kirsch, jamminess, cooked, baked, stewed fruits, preserved fruits  

Underripeness
green bell pepper (capsicum), grass, white pepper, leafiness, tomato, potato  

Herbaceous
grass, asparagus, blackcurrant leaf  

Herbal
eucalyptus, mint, medicinal, lavender, fennel, dill  

Vegetable
cabbage, peas, beans, black olive, green olive  

Sweet Spices
cinnamon, cloves, ginger, nutmeg, vanilla  

Pungent Spices
black/white pepper, liquorice, juniper

Simplicity /Neutality  simple, neutral, indistinct  

Autolytic yeast, biscuit, bread, toast, pastry, lees  

Dairy butter, cheese, cream, yoghurt  

Oak vanilla, toast, cedar, charred wood, smoke, resinous  

Kernel almond, coconut, hazelnut, walnut, chocolate, coffee  

Animal leather, meaty, farmyard  

Maturity vegetal, mushroom, hay, wet leaves, forest floor, game, savoury, tobacco, cedar, honey, cereal  

Mineral earth, petrol, rubber, tar, stony/steely, wet wool  

Colour: White

Preferred Climate(s):
Cool, Moderate, Hot,

High In:
Acidity, Body, Intensity

Low In:
Tannin

Flavour Characteristics:
Citrus, Green Fruit, Stone Fruit, Tropical Fruit, Vanilla, Apple, Peach, Toast, Butter, Smoke, Melon, Lemon, Oak, Stoney,Vegetal,

Blending Partners:
Semilion, Colombard, Chenin Blanc, Viognier

France

• Chablis: Bone dry wine, high acidity, green fruit and citrus notes. 
• Burgundy: Cote d’Or – Cote de Beaune – Meursault, Puligny-Montrachet – Full bodied, complex flavours including citrus, white stone and tropical fruit, oak, spice and savoury notes.
• Maconnais: Large volumes of moderately priced chardonnay with light fruit (melon, citrus) with no oak Macon!
• Pouilly fuisse: Full bodied chardonnay, tropical (pineapple and melon). Oaked

Australia

• Yarra Valley, Adelaide Hills, Margaret River – Pronouced fruit (fresh citrus and melon), well integrated oak. 

New Zealand

• Hawkes Bay, Gisborne, Marlborough – High acidity and oak flavours

North America

• California – Coastal – Russian river, Sonoma, Carneros –Styles vary from full bodied, intense rich citrus and ripe peach flavours, heavily oaked to very savoury styles similar to Cote d’Or.

Chile

• Central Valley, Casablanca Valley – Banana and melon flavours

Argentina

• Mendoza – Intense fruit flavours

South Africa

• Coastal – Walker Bay Ward

Colour: red

Grape: black grape, thin skin

Color: light

Tannin: low to medium

Preferred Climate(s): moderate

Flavour Characteristics: red fruit - strawberry, raspberry, cherry; vegetal and animal - wet leaves, mushroom, gamey - meaty 

Oaked: some of the best Pinot Noirs are oaked, but new oak can be to strong

Blending Partners: nomally not blended, but some Pinot Noir with Gamay

France
Burgundy - Bourgogne AC (medium body, red-fruit aromas, light tannins, medium to high acidity); Gevrey-Chambertin, Nuits-Saint-Georges, BEaune and Pommard offer more intensity, complexity (especially Premiere Cru). Most powerful: Grand Cru like Le Chambertin

Germany
Pfalz & Baden - perfumed, red berry fruit with light tannins

New Zealand
Martinborough, Central Otago - more full-bodied, with lower tannins and more intensive fruits; Marlborough

Australia
Yarra Valley & Mornington Peninsula

North America
California - Carneros, Sonoma, Santa Barbara

Chile
Casablanca & San Antonio
 

13 Regions

• Ahr
• Baden
• Franken
• Hessische Bergstrasse
• Mittelrhein
• Mosel
• Nahe
• Pfalz
• Rheingau
• Rheinhessen
• Saale-Unstrut
• Sachsen
• Württemberg

Protected Designation of Origin (PDO)

In theory should produce unique wines that can not be copied was the wine is representing the place the grapes are grown, the grape varieties used and the methods used to grow the grapes and make the wine. Therefore for any named region of production if the name appears on the label the wine must be made within the laws of the specific region (vine growing, winemaking techniques and grape varieties. This system is used in France, Italy, Spain. Germany developed a similar system and grades the wines according to the sugar level in the grapes. 

Protected Denomination of Origin (PDO)    
Traditional terms for PDO wines

France
Appellation d’Origine Protégée (AOP)
Appellation d’Origine Contrôlée (AOC)

Italy
Denominazione di Origine Protetta (PDO)
Denominazione di Origine Controllata (DOC), Denominazione di Origine Contrikkata e Garantia (DOCG)

Spain
Denominación de Origen Protegida (DOP)
Denominación de Origin (DO), Denominación de Origin Calificada (DOCa)

Germany
Geschützte Ursprungsbezeichnung (g.U.)    
Prädikatswein, Qualitätswein

Protected Geographical Indication (PGI)
Because PDO is pretty restrictive some producers prefer to make wines in the PGI category.

Protected Geographical Indication (PGI)    
Traditional terms for PGI wines

France
Indication Géographique Protoégée (IGP)
Vin de Pays

Italy
Indicazione Geografica Protetta (IGP)    
Indicazione Gegrafica Tipica (IGT)

Spain
Indicatión Geográfica Protegida (IGP)
Vino de la Tierra

Germany
Geschütze Geografische Angabe (g.g.A.)    
Landwein

Brandy

• Cognac
• Armagnac
• Other French Brandies
• Spanish Brandies
• Other Fruit Spirits

Whiskeys

• Scotch Whiskey
  • Malt Whiskey
  • Single Malt Whiskey
  • Blended Scotch Whiskey
• Irish Whiskey
• American Whiskey
  • Bourbon
  • Tennesee Whiskey
• Canadian Whiskey

Rum

• White Rum
• Golden Rum
• Dark Rum

Tequila

• Silver / White Tequila (Plata)
• Golden (reposado / anejo)

Vodka

Gin 

Pastis

SPIRIT
Vodka

RAW MATERIAL
Grapes, potatoes, grains - barley, wheat, rye, basically everything 

FACTORS
Distilled to such a high strength that little of the characters of the base materials can be tasted. This strength only achieved through column still. Neutral flavours and styles unless a premium vodka

SPIRIT
Tequila

RAW MATERIAL
Blue Agave

FACTORS
Starch converted by cooking. agave is then crushed and juice fermented, then distillation. usually not aged as this hides the agave flavour

SPIRIT
White Rum

RAW MATERIAL
Molasses or sugar cane

FACTORS
Neutral character similar to Vodka, if sugarcane is used, then there will be more fresh grass and green fruit flavours.


SPIRIT
Golden Rum

RAW MATERIAL
Molase

FACTORS
long oak aging and intensive fruity (coconut, banans) and oak aromas.


SPIRIT
Dark Rum

RAW MATERIAL
Molase

FACTORS
Blends from different origins to balance out the character with the result of a full bodied and dried fruit and sweet spices flavours like raisin, fig, cinnamon). Caramel gets added for color and flavour.

SPIRIT
Scotch Whisky

RAW MATERIAL
Grains including barley, maize, rye

FACTORS
Same method of production as beer - like a distilled beer but aged in oak. Scotch Whiskey MUST be distilled in Scotland and aged in oak casks at least 3 years. For a Malt Whiskey distillation must take place in a copper pot still. A Single Malt Whiskeys is a malt Whiskey that comes from just one distillery and varey greatly in style. Blended Scotch Whiskey is a blend of malt and grain whisky.

SPIRIT
Irish Whiskey

RAW MATERIAL
Mix of malted and unmalted barley, and other grains

FACTORS
Usually unpeated. Combination of pot still and column still components, giving a mellow smoothness and softness

SPIRIT
Bourbon

RAW MATERIAL
Maize (majority) and other grains. 

FACTORS
Combination of a column and pot still to create a relative low-strength spirit with harsh alcohol and robust flavours. Much of the flavours come from aging in heavily charred new American oak barrels. Cereal flavours, sweet coconut and vanilla. Fruits, honey and floral components. 

SPIRIT
Tennessee Whiskey

RAW MATERIAL
similar to Bourbon

FACTORS
Like Bourbon, but filtered through maple wood charcoal which results in smoother spirit and adds sweet, smoky flavours. 

SPIRIT
Canadian Whiskey

RAW MATERIAL
Maize (majority) and other grains.

FACTORS
Large volume, inexpensive production contains high propotion of neutral bulk spirit.

SPIRIT
Armagnac

RAW MATERIAL
Whole grapes

FACTORS
Oak aged. Although can use copper pot stills, most most are made using a version of the column still - lower strength spirit. Dried fruit. VS, VSOP, XO (Napoleon) indicate increasing age. 

SPIRIT
Cognac

RAW MATERIAL
Whole fresh grapes

FACTORS
Oak aged from delimited region in Bordeaux; copper pot still giving distinct fruity-floral aromas. Must be aged in oak
VS, VSOP, XO (Napoleon) indicate increasing age. 

SPIRIT
Gin

RAW MATERIAL
Dry white spirit flavoured with a range of botanicals including coriander, angelica, citrus peel, BUT juniper is the main

FACTORS
Dry, white spirit. Range of botanical flavours. Better quality gins use a superior method to extract flavours, then are distilled in a pot still.

Anzah der Weinanbaugebietel: 13

LIste der Weinanbaugebiete:

1. Ahr
   562 Hektar, 15,3% Weisswein, 84,7% Rotwein
    
2. Baden
   15.815 Hektar, 56% Weisswein, 44% Rotwein
    
3. Franken
   6.104 Hektar, 81% Weisswein, 19% Rotwein
    
4. Hessische Bergstraße
   448 Hektar, 88% Weisswein, 12% Rotwein
    
5. Mittelrhein
   462 Hektar, 85% Weisswein, 15% Rotwein
    
6. Mosel
   5.300 Hektar, 91% Weisswein, 9% Rotwein
    
7. Nahe
   4.172 Hektar, 75% Weisswein, 25% Rotwein
    
8. Pfalz
   23.652 Hektar, 60% Weisswein, 40% Rotwein
    
9. Rheingau
   3.125 Hektar, 84% Weisswein, 16% Rotwein
    
10. Rheinhessen
    26.617 Hektar, 61% Weisswein, 29% Rotwein
     
11. Saale-Unstrut-Region
    760 Hektar, 76% Weisswein, 24% Rotwein
     
12. Sachsen
    462Hektar, ??% Weisswein, ??% Rotwein
     
13. Württemberg
    11.345 Hektar, 31% Weisswein, 69% Rotwein

Anzahl Weinanbaugebiete: 17

Liste Weinanbaugebiete

1. Wachau
   1.344 Hektar, ~90% Weisswein, ~10% Rotwein
    
2. Kremstal DAC
   2.368 Hektar, ~??% Weisswein, ~??% Rotwein
    
3. Kamptal DAC
4. Traisental DAC
5. Wagram
6. Weinviertel DAC
7. Carnuntum
8. Thermenregion
9. Neusiedlersee DAC
10. Leithaberg DAC
11. Mittelburgenland DAC
12. Eisenberg DAC
13. Wien / Wiener Gemischter Satz DAC
14. Vulkanland Steiermark
15. Südsteiermark
16. Weststeiermark / Schilcherland DAC
17. Rosalia DAC

Anzahl Weinbauregion: 3

Liste Weinbauregionen: 

1. Weinland
   mit den Bundesländern Burgenland, Niederösterreich und Wien
    
2. Steirerland
   mit dem Bundesland Steiermark
    
3. Bergland
   mit den Bundesländern Kärnten, Oberösterreich, Salzburg, Tirol und Vorarlberg