Grape | Climate | Acidity | Tannins | Sweetness | Body | Flavour | Oak | Characteristics | Aging |
---|---|---|---|---|---|---|---|---|---|
Pinot Noir | Cool Moderate | High | Low Medium |
| Careful use of oak |
|
| ||
Zinfandel / Primitivo | Warm | Medium High | Medium High |
| Red wines often oaked |
|
| ||
Riesling | Cool Moderate | High | Dry Off-dry Medium Sweet | Light Medium Full |
| Unoaked |
|
| |
Chenin blanc | Cool Moderate Warm | High | Dry Off-dry Medium Sweet |
| Oaked or unoaked |
|
| ||
Sémillon / semillon | Moderate Warm | Medium High | Dry Off-dry Medium Sweet | Light Medium Full |
| Oaked or unoaked |
|
| |
Furmint | Moderate | High | Dry Off-dry Medium Sweet | Oaked or unoaked |
|
| |||
Chardonnay | Cool Moderate Warm | Medium High | Light Medium Full |
| Oaked or unoaked |
|
| ||
Sauvignon blanc | Cool Moderate | High | Dry | Light Medium |
| Typically unoaked |
|
| |
Pinot grigio | Cool | High | Dry | Light |
| Typically unoaked |
|
| |
Pinot gris | Moderate | Medium | Dry Off-dry Medium | Full |
| Typically unoaked |
|
| |
Gewurztraminer | Cool Moderate | Low Medium | Dry Off-dry Medium Sweet | Full |
| Typically unoaked |
|
| |
Viognier | Moderate | Low Medium | Dry | Medium Full |
| Oaked or unoaked |
| ||
Albariño | Moderate | High | Dry | Medium |
| Oaked or unoaked |
| ||
Cabernet sauvignon | Moderate Warm | High | High | Medium Full |
| Oak maturation is common |
|
| |
Merlot | Moderate Warm | Medium | Medium | Light Medium Full |
| Oaked or unoaked |
|
| |
Syrah / Shiraz | Moderate Warm | Medium High | Medium High | Medium Full |
| Oak maturation is common |
|
| |
Gamay | Moderate | High | Low Medium | Light |
| Typically unoaked |
|
| |
Grenache / Garnacha | Warm | Low | Low Medium |
| Oaked or unoaked |
|
| ||
Tempranillo | Moderate Warm | Medium | Medium | Light Medium Full |
| Oaked or unoaked |
|
| |
Carmenère | Warm | Medium High | High | Full |
| Often oaked |
|
| |
Malbec | Warm | High | Full |
| Often oaked |
|
| ||
Pinotage | Warm | High | Medium | Medium Full |
| Often oaked |
|
| |
Cortese | High | Dry | Light |
| Unoaked |
| |||
Garganega | High | Dry Sweet | Medium |
| Unoaked |
| |||
Verdicchio | High | Dry | Medium |
| Unoaked |
| |||
Fiano | Medium | Dry | Medium Full |
| Oaked or unoaked |
|
| ||
Nebbiolo | High | High | Full |
| Oak maturation is common |
|
| ||
Barbera | High | Low Medium |
| Oaked or unoaked |
|
| |||
Corvina | High | Low Medium | Light Medium Full |
| Basic: usually unoaked |
|
| ||
Sangiovese | High | High | Medium Full |
| Often oaked |
|
| ||
Montepulciano | Medium | High |
| Oaked or unoaked |
|
Grape | Country | Region | Characteristics |
---|---|---|---|
Pinot Noir | Australia | Southeaster Australia, Mornington Peninsula | light and fragrant to riper with cooked-red-fruit flavours (red plum, strawberry) and medium tannins |
Australia | Southeaster Australia, Yarra Valley | light and fragrant to riper with cooked-red-fruit flavours (red plum, strawberry) and medium tannins | |
Chile | Casablanca Valley | flavours of cooked strawberries | |
France | Burgundy | ||
France | Burgundy, Côte d'Or, Côte de Beaune, Beaune | more flavour intensity, complexity and length | |
France | Burgundy, Côte d'Or, Côte de Beaune, Pommard | more flavour intensity, complexity and length | |
France | Burgundy, Côte d'Or, Côte de Nuits, Gevrey-Chambertin | more flavour intensity, complexity and length | |
France | Burgundy, Côte d'Or, Côte de Nuits, Nuits-Saint-Georges | more flavour intensity, complexity and length | |
New Zealand | North Island, Martinborough | ||
New Zealand | South Island, Central Otago | ripest and most powerfully flavoured Pinot Noir in NZ; pronounced fruit flavours (strawberry, red cherry), medium to full body and medium tannins; often oaked and needs aging | |
New Zealand | South Island, Marlborough | ||
South Africa | Western Cape, Walker Bay | vibrant red fruit | |
USA | California, Central Coast, Santa Barbara County | ripe red-fruit flavours (strawberry, red cherry), notable flavours from oak (vanilla) | |
USA | California, Northern California, Carneros | ripe red-fruit flavours (strawberry, red cherry), notable flavours from oak (vanilla) | |
USA | California, Northern California, Sonoma | ripe red-fruit flavours (strawberry, red cherry), notable flavours from oak (vanilla) | |
USA | Oregon | complex, fresh, red fruit flavours, subtle oak flavours (smoke, cloves) | |
Zinfandel / Primitivo | Italy | Puglia | soft, fruity, dry |
USA | California | medium-sweet rosé (White Zinfandel); red: pronounced aromas of black fruit (blackberry, black plum), dried fruit (raisin, prune) and oak (vanilla, coffee) | |
Riesling | Australia | South Australia, Clare Valley | dry, pronounced aromas of lime, peach, blossom and petrol |
Australia | South Australia, Eden Valley | dry, pronounced aromas of lime, peach, blossom and petrol | |
France | Alsace, Alsace | dry, pronounced aromas and flavours (ripe citrus and stone fruit); medium body, high acidity | |
Germany | Mosel | lighter in body; medium sweetness to balance very high acidity | |
Germany | Pfalz | dry, medium-bodied | |
Germany | Rheingau | drier and more body than Mosel | |
Chenin blanc | France | Loire Valley, Vouvray | dry: fresh apple flavours, off-dry, medium labelled Demi-Sec; sweeter made from extra-ripe or botrytis-affected grapes with stone fruit or tropical fruit aromas; unoaked |
South Africa | Western Cape, Walker Bay | ||
Sémillon / semillon | Australia | South Australia, Barossa Valley | |
Australia | Southeastern Australia, Hunter Valley | dry, single-varietal, light body, light alcohol | |
France | Bordeaux | commonly blended with Sauvingon Blanc | |
France | Bordeaux, Left Bank, Graves, Sauternes | sweet wines made from grapes affected by botrytis | |
Furmint | Hungary | Tokaj | Tokaji Aszú: sweet from grapes affected by botrytis |
Chardonnay | Australia | South Australia, Adelaide Hills | medium, high acidity; carefully balanced with oak |
Australia | Southeaster Australia, Yarra Valley | medium, high acidity; carefully balanced with oak | |
Australia | Southeastern Australia | ||
Australia | Western Australia, Margaret River | medium to full body, ripe stone fruit (peach) and tropical fruit flavours (pineapple) | |
Chile | Casablanca Valley | ||
Chile | Central Valley | ||
France | Burgundy | ||
France | Burgundy, Chablis | dry, high acidity, flavours: apple, lemon, wet stones; unoaked | |
France | Burgundy, Côte d'Or, Côte de Beaune, Meursault | oak or aging on lees is common | |
France | Burgundy, Côte d'Or, Côte de Beaune, Puligny-Montrachet | oak or aging on lees is common | |
France | Burgundy, Mâconnais, Mâcon | fruity, unoaked | |
France | Burgundy, Mâconnais, Pouilly-Fuissé | concentrated, often oaked | |
France | South of France | ||
New Zealand | New Zealand, North Island, Hawke's Bay | full body; pronounced stone fruit flavours | |
New Zealand | South Island, Marlborough | ripe lemon, peach, melon; high acidity, subtle oak | |
South Africa | Western Cape | ||
South Africa | Western Cape, Walker Bay | high acidity, ripe stone fruit, tropical fruit and oak | |
USA | California, Central Coast, Santa Barbara County | tropical fruit flavours, high alcohol, flavours from new oak | |
USA | California, Northern California, Carneros | ||
USA | California, Northern California, Napa Valley | full-bodied, pronounced tropical-fruit flavours; vanilla from new oak | |
USA | California, Northern California, Sonoma | ||
USA | Oregon | high acidity | |
Sauvignon blanc | Australia | South Australia, Adelaide Hills | fresh and fruity, sometimes blended with Semillon |
Australia | Western Australia, Margaret River | concentrated herbaceous aromas (grass); , sometimes blended with Semillon; some matured in oak | |
Chile | Casablanca Valley | ||
Chile | Central Valley | ||
France | Bordeaux, Left Bank, Graves | more concentrated and complex; blends with Sémillon; often matured in oak | |
France | Bordeaux, Left Bank, Graves, Pessac-Léognan | more concentrated and complex; blends with Sémillon; often matured in oak | |
France | Loire Valley, Pouilly–Fumé | dry, high acidity, green fruit (apple), herbaceous notes (asparagus, grass), sometimes wet stones | |
France | Loire Valley, Sancerre | dry, high acidity, green fruit (apple), herbaceous notes (asparagus, grass), sometimes wet stones | |
France | Loire Valley, Touraine | fruity, inexpensive | |
France | South of France | dry, high acidity, tropical fruit flavours (passion fruit) and herbaceous notes (grass) | |
New Zealand | South Island, Marlborough | all styles, experimental approach | |
South Africa | Western Cape, Constantia | refreshing with ripe-tropical-fruit and herbaceous aromas | |
South Africa | Western Cape, Elgin | green fruit flavours (apple) and sometimes wet stones | |
USA | California, Northern California, Napa Valley | oak to add body and flavour (smoke) | |
Pinot grigio | Italy | Friuli-Venezia Giulia | more complext, fuller-body |
Italy | Veneto, Veneto | short finish, acceptable to good quality | |
Italy | Veneto, delle Venezie | short finish, acceptable to good quality | |
Pinot gris | France | Alsace, Alsace | extra-ripe, medium acidity, medium to full body, pronounced flavour |
Gewurztraminer | France | Alsace, Alsace | |
Viognier | France | Côtes du Rhône, Northern Rhône, Condrieu | single-varietal, ligh flavours of oak (vanilla) |
Albariño | Spain | Rías Baixas | |
Cabernet sauvignon | Australia | South Australia, Coonawarra | distinctive herbal (mint), black fruit and oak (smoke and cedar) |
Australia | Western Australia, Margaret River | ripe black-fruit aromas, subtle oak | |
Chile | Central Valley, Colchagua Valley | distinctive herbal (mint) and herbaceous (green ball pepper), black fruit, oak | |
Chile | Central Valley, Maipo Valley | distinctive herbal (mint) and herbaceous (green ball pepper), black fruit, oak | |
France | Bordeaux, Left Bank, Graves | ||
France | Bordeaux, Left Bank, Graves, Pessac-Léognan | ||
France | Bordeaux, Left Bank, Médoc | ||
France | Bordeaux, Left Bank, Médoc, Haut-Médoc | ||
France | Bordeaux, Left Bank, Médoc, Haut-Médoc, Margaux | ||
France | Bordeaux, Left Bank, Médoc, Haut-Médoc, Pauillac | ||
France | South of France | ||
New Zealand | New Zealand, North Island, Hawke's Bay | ||
South Africa | Western Cape, Stellenbosch | used in Cape Blend | |
USA | California, Northern California, Napa Valley | ripest and full-bodied | |
USA | California, Northern California, Napa Valley, Calistoga | ripest and full-bodied | |
USA | California, Northern California, Napa Valley, Oakville | ripest and full-bodied | |
USA | California, Northern California, Napa Valley, Rutherford | ripest and full-bodied | |
USA | California, Northern California, Sonoma | ripest and full-bodied | |
Merlot | Australia | Western Australia, Margaret River | |
Chile | Central Valley | soft, medium-bodied | |
France | Bordeaux, Left Bank, Graves | ||
France | Bordeaux, Left Bank, Graves, Pessac-Léognan | ||
France | Bordeaux, Left Bank, Médoc | ||
France | Bordeaux, Left Bank, Médoc, Haut-Médoc | ||
France | Bordeaux, Left Bank, Médoc, Haut-Médoc, Margaux | ||
France | Bordeaux, Left Bank, Médoc, Haut-Médoc, Pauillac | ||
France | Bordeaux, Right Bank, Pomerol | ||
France | Bordeaux, Right Bank, Saint-Émilion | ||
France | South of France | ||
New Zealand | New Zealand, North Island, Hawke's Bay | from light and fruity to full-bodied | |
South Africa | Western Cape, Stellenbosch | complext, age-worthy | |
USA | California | oak (vanilla, coconut, smoke) | |
USA | California, Northern California, Napa Valley | oak (vanilla, coconut, smoke) | |
USA | California, Northern California, Sonoma | oak (vanilla, coconut, smoke) | |
Syrah / Shiraz | Australia | South Australia, Barossa Valley | old vines, concentrated fruits, full-bodied, high, ripe tannins, cooked-black-fruit flavours (blackberry, black cherry), black peppery, oak (vanilla, coffee) |
Australia | Southeastern Australia | ||
Australia | Southeastern Australia, Hunter Valley | medium-bodied, medium t high tannins, fresh-black-fruit flavours | |
France | Côtes du Rhône, Northern Rhône | ||
France | Côtes du Rhône, Northern Rhône, Crozes-Hermitage | less intense, cheaper | |
France | Côtes du Rhône, Northern Rhône, Côte-Rotie | complex and peppery, sometimes small amounts of Viognier | |
France | Côtes du Rhône, Northern Rhône, Hermitage | ||
France | South of France, Minervois AOC | blended | |
France | South of France, Pays d'Oc IGP | single-varietal | |
Gamay | France | Beaujolais | |
France | Beaujolais, Fleurie | ||
Grenache / Garnacha | Australia | South Australia, Barossa Valley | old vines: concentrated red-fruit and spice flavours |
Australia | South Australia, McLaren Vale | old vines: concentrated red-fruit and spice flavours | |
France | Côtes du Rhône | ||
France | Côtes du Rhône, Southern Rhône, Châteauneuf-du-Pape | full-bodied, high alcohol levels | |
France | South of France, Minervois AOC | blended | |
Spain | Catalunya, Priorat | old vines: the most powerful full-bodied | |
Spain | Navarra | dry rosé wines | |
Spain | Rioja | ||
Tempranillo | Spain | Catalunya | from simple fruity and light to powerful oak-aged |
Spain | Ribera del Duero | full-bodied, fresh black-fruit flavours | |
Spain | Rioja | sometimes blended with Garnacha | |
Carmenère | Chile | Central Valley | |
Malbec | Argentina | Mendoza | |
Pinotage | South Africa | Western Cape | |
Cortese | Italy | Piemonte, Gavi | |
Garganega | Italy | Veneto, Recioto di Soave | sweet, appassimento |
Italy | Veneto, Soave | ||
Verdicchio | Italy | Marche, Verdicchio dei Castelli di Jesi | |
Fiano | Italy | Campania, Fiano di Avellino | |
Nebbiolo | Italy | Piemonte, Barbaresco | |
Italy | Piemonte, Barolo | ||
Barbera | Italy | Piemonte, Barbera d'Asti | |
Corvina | Italy | Veneto, Amarone della Valpolicella | partially dried fruits; dry to off-dry, high alcohol, high tannins, pronounced flavours and dried fruit (prunes, raisins, figs) |
Italy | Veneto, Recioto della Valpolicella | sweet from partially dried grapes | |
Italy | Veneto, Valpolicella | ||
Sangiovese | Italy | Tuscany, Brunello di Montalcino | powerful, full-bodied, very high tannins - must mature in oak |
Italy | Tuscany, Chianti | ||
Montepulciano | Italy | Tuscany, Montepulciano d'Abruzzo |
Country | Region | Grape | Characteristics |
---|---|---|---|
Argentina | Mendoza | Malbec | |
Australia | South Australia, Adelaide Hills | Chardonnay | medium, high acidity; carefully balanced with oak |
Sauvignon blanc | fresh and fruity, sometimes blended with Semillon | ||
Australia | South Australia, Barossa Valley | Grenache / Garnacha | old vines: concentrated red-fruit and spice flavours |
Syrah / Shiraz | old vines, concentrated fruits, full-bodied, high, ripe tannins, cooked-black-fruit flavours (blackberry, black cherry), black peppery, oak (vanilla, coffee) | ||
Sémillon / semillon | |||
Australia | South Australia, Clare Valley | Riesling | dry, pronounced aromas of lime, peach, blossom and petrol |
Australia | South Australia, Coonawarra | Cabernet sauvignon | distinctive herbal (mint), black fruit and oak (smoke and cedar) |
Australia | South Australia, Eden Valley | Riesling | dry, pronounced aromas of lime, peach, blossom and petrol |
Australia | South Australia, McLaren Vale | Grenache / Garnacha | old vines: concentrated red-fruit and spice flavours |
Australia | Southeaster Australia, Mornington Peninsula | Pinot Noir | light and fragrant to riper with cooked-red-fruit flavours (red plum, strawberry) and medium tannins |
Australia | Southeaster Australia, Yarra Valley | Chardonnay | medium, high acidity; carefully balanced with oak |
Pinot Noir | light and fragrant to riper with cooked-red-fruit flavours (red plum, strawberry) and medium tannins | ||
Australia | Southeastern Australia | Chardonnay | |
Syrah / Shiraz | |||
Australia | Southeastern Australia, Hunter Valley | Syrah / Shiraz | medium-bodied, medium t high tannins, fresh-black-fruit flavours |
Sémillon / semillon | dry, single-varietal, light body, light alcohol | ||
Australia | Western Australia, Margaret River | Cabernet sauvignon | ripe black-fruit aromas, subtle oak |
Chardonnay | medium to full body, ripe stone fruit (peach) and tropical fruit flavours (pineapple) | ||
Merlot | |||
Sauvignon blanc | concentrated herbaceous aromas (grass); , sometimes blended with Semillon; some matured in oak | ||
Chile | Casablanca Valley | Chardonnay | |
Pinot Noir | flavours of cooked strawberries | ||
Sauvignon blanc | |||
Chile | Central Valley | Carmenère | |
Chardonnay | |||
Merlot | soft, medium-bodied | ||
Sauvignon blanc | |||
Chile | Central Valley, Colchagua Valley | Cabernet sauvignon | distinctive herbal (mint) and herbaceous (green ball pepper), black fruit, oak |
Chile | Central Valley, Maipo Valley | Cabernet sauvignon | distinctive herbal (mint) and herbaceous (green ball pepper), black fruit, oak |
France | Alsace, Alsace | Gewurztraminer | |
Pinot gris | extra-ripe, medium acidity, medium to full body, pronounced flavour | ||
Riesling | dry, pronounced aromas and flavours (ripe citrus and stone fruit); medium body, high acidity | ||
France | Beaujolais | Gamay | |
France | Beaujolais, Fleurie | Gamay | |
France | Bordeaux | Sémillon / semillon | commonly blended with Sauvingon Blanc |
France | Bordeaux, Left Bank, Graves | Cabernet sauvignon | |
Merlot | |||
Sauvignon blanc | more concentrated and complex; blends with Sémillon; often matured in oak | ||
France | Bordeaux, Left Bank, Graves, Pessac-Léognan | Cabernet sauvignon | |
Merlot | |||
Sauvignon blanc | more concentrated and complex; blends with Sémillon; often matured in oak | ||
France | Bordeaux, Left Bank, Graves, Sauternes | Sémillon / semillon | sweet wines made from grapes affected by botrytis |
France | Bordeaux, Left Bank, Médoc | Cabernet sauvignon | |
Merlot | |||
France | Bordeaux, Left Bank, Médoc, Haut-Médoc | Cabernet sauvignon | |
Merlot | |||
France | Bordeaux, Left Bank, Médoc, Haut-Médoc, Margaux | Cabernet sauvignon | |
Merlot | |||
France | Bordeaux, Left Bank, Médoc, Haut-Médoc, Pauillac | Cabernet sauvignon | |
Merlot | |||
France | Bordeaux, Right Bank, Pomerol | Merlot | |
France | Bordeaux, Right Bank, Saint-Émilion | Merlot | |
France | Burgundy | Chardonnay | |
Pinot Noir | |||
France | Burgundy, Chablis | Chardonnay | dry, high acidity, flavours: apple, lemon, wet stones; unoaked |
France | Burgundy, Côte d'Or, Côte de Beaune, Beaune | Pinot Noir | more flavour intensity, complexity and length |
France | Burgundy, Côte d'Or, Côte de Beaune, Meursault | Chardonnay | oak or aging on lees is common |
France | Burgundy, Côte d'Or, Côte de Beaune, Pommard | Pinot Noir | more flavour intensity, complexity and length |
France | Burgundy, Côte d'Or, Côte de Beaune, Puligny-Montrachet | Chardonnay | oak or aging on lees is common |
France | Burgundy, Côte d'Or, Côte de Nuits, Gevrey-Chambertin | Pinot Noir | more flavour intensity, complexity and length |
France | Burgundy, Côte d'Or, Côte de Nuits, Nuits-Saint-Georges | Pinot Noir | more flavour intensity, complexity and length |
France | Burgundy, Mâconnais, Mâcon | Chardonnay | fruity, unoaked |
France | Burgundy, Mâconnais, Pouilly-Fuissé | Chardonnay | concentrated, often oaked |
France | Côtes du Rhône | Grenache / Garnacha | |
France | Côtes du Rhône, Northern Rhône | Syrah / Shiraz | |
France | Côtes du Rhône, Northern Rhône, Condrieu | Viognier | single-varietal, ligh flavours of oak (vanilla) |
France | Côtes du Rhône, Northern Rhône, Crozes-Hermitage | Syrah / Shiraz | less intense, cheaper |
France | Côtes du Rhône, Northern Rhône, Côte-Rotie | Syrah / Shiraz | complex and peppery, sometimes small amounts of Viognier |
France | Côtes du Rhône, Northern Rhône, Hermitage | Syrah / Shiraz | |
France | Côtes du Rhône, Southern Rhône, Châteauneuf-du-Pape | Grenache / Garnacha | full-bodied, high alcohol levels |
France | Loire Valley, Pouilly–Fumé | Sauvignon blanc | dry, high acidity, green fruit (apple), herbaceous notes (asparagus, grass), sometimes wet stones |
France | Loire Valley, Sancerre | Sauvignon blanc | dry, high acidity, green fruit (apple), herbaceous notes (asparagus, grass), sometimes wet stones |
France | Loire Valley, Touraine | Sauvignon blanc | fruity, inexpensive |
France | Loire Valley, Vouvray | Chenin blanc | dry: fresh apple flavours, off-dry, medium labelled Demi-Sec; sweeter made from extra-ripe or botrytis-affected grapes with stone fruit or tropical fruit aromas; unoaked |
France | South of France | Cabernet sauvignon | |
Chardonnay | |||
Merlot | |||
Sauvignon blanc | dry, high acidity, tropical fruit flavours (passion fruit) and herbaceous notes (grass) | ||
France | South of France, Minervois AOC | Grenache / Garnacha | blended |
Syrah / Shiraz | blended | ||
France | South of France, Pays d'Oc IGP | Syrah / Shiraz | single-varietal |
Germany | Mosel | Riesling | lighter in body; medium sweetness to balance very high acidity |
Germany | Pfalz | Riesling | dry, medium-bodied |
Germany | Rheingau | Riesling | drier and more body than Mosel |
Hungary | Tokaj | Furmint | Tokaji Aszú: sweet from grapes affected by botrytis |
Italy | Campania, Fiano di Avellino | Fiano | |
Italy | Friuli-Venezia Giulia | Pinot grigio | more complext, fuller-body |
Italy | Marche, Verdicchio dei Castelli di Jesi | Verdicchio | |
Italy | Piemonte, Barbaresco | Nebbiolo | |
Italy | Piemonte, Barbera d'Asti | Barbera | |
Italy | Piemonte, Barolo | Nebbiolo | |
Italy | Piemonte, Gavi | Cortese | |
Italy | Puglia | Zinfandel / Primitivo | soft, fruity, dry |
Italy | Tuscany, Brunello di Montalcino | Sangiovese | powerful, full-bodied, very high tannins - must mature in oak |
Italy | Tuscany, Chianti | Sangiovese | |
Italy | Tuscany, Montepulciano d'Abruzzo | Montepulciano | |
Italy | Veneto, Amarone della Valpolicella | Corvina | partially dried fruits; dry to off-dry, high alcohol, high tannins, pronounced flavours and dried fruit (prunes, raisins, figs) |
Italy | Veneto, Recioto della Valpolicella | Corvina | sweet from partially dried grapes |
Italy | Veneto, Recioto di Soave | Garganega | sweet, appassimento |
Italy | Veneto, Soave | Garganega | |
Italy | Veneto, Valpolicella | Corvina | |
Italy | Veneto, Veneto | Pinot grigio | short finish, acceptable to good quality |
Italy | Veneto, delle Venezie | Pinot grigio | short finish, acceptable to good quality |
New Zealand | New Zealand, North Island, Hawke's Bay | Cabernet sauvignon | |
Chardonnay | full body; pronounced stone fruit flavours | ||
Merlot | from light and fruity to full-bodied | ||
New Zealand | North Island, Martinborough | Pinot Noir | |
New Zealand | South Island, Central Otago | Pinot Noir | ripest and most powerfully flavoured Pinot Noir in NZ; pronounced fruit flavours (strawberry, red cherry), medium to full body and medium tannins; often oaked and needs aging |
New Zealand | South Island, Marlborough | Chardonnay | ripe lemon, peach, melon; high acidity, subtle oak |
Pinot Noir | |||
Sauvignon blanc | all styles, experimental approach | ||
South Africa | Western Cape | Chardonnay | |
Pinotage | |||
South Africa | Western Cape, Constantia | Sauvignon blanc | refreshing with ripe-tropical-fruit and herbaceous aromas |
South Africa | Western Cape, Elgin | Sauvignon blanc | green fruit flavours (apple) and sometimes wet stones |
South Africa | Western Cape, Stellenbosch | Cabernet sauvignon | used in Cape Blend |
Merlot | complext, age-worthy | ||
South Africa | Western Cape, Walker Bay | Chardonnay | high acidity, ripe stone fruit, tropical fruit and oak |
Chenin blanc | |||
Pinot Noir | vibrant red fruit | ||
Spain | Catalunya | Tempranillo | from simple fruity and light to powerful oak-aged |
Spain | Catalunya, Priorat | Grenache / Garnacha | old vines: the most powerful full-bodied |
Spain | Navarra | Grenache / Garnacha | dry rosé wines |
Spain | Ribera del Duero | Tempranillo | full-bodied, fresh black-fruit flavours |
Spain | Rioja | Grenache / Garnacha | |
Tempranillo | sometimes blended with Garnacha | ||
Spain | Rías Baixas | Albariño | |
USA | California | Merlot | oak (vanilla, coconut, smoke) |
Zinfandel / Primitivo | medium-sweet rosé (White Zinfandel); red: pronounced aromas of black fruit (blackberry, black plum), dried fruit (raisin, prune) and oak (vanilla, coffee) | ||
USA | California, Central Coast, Santa Barbara County | Chardonnay | tropical fruit flavours, high alcohol, flavours from new oak |
Pinot Noir | ripe red-fruit flavours (strawberry, red cherry), notable flavours from oak (vanilla) | ||
USA | California, Northern California, Carneros | Chardonnay | |
Pinot Noir | ripe red-fruit flavours (strawberry, red cherry), notable flavours from oak (vanilla) | ||
USA | California, Northern California, Napa Valley | Cabernet sauvignon | ripest and full-bodied |
Chardonnay | full-bodied, pronounced tropical-fruit flavours; vanilla from new oak | ||
Merlot | oak (vanilla, coconut, smoke) | ||
Sauvignon blanc | oak to add body and flavour (smoke) | ||
USA | California, Northern California, Napa Valley, Calistoga | Cabernet sauvignon | ripest and full-bodied |
USA | California, Northern California, Napa Valley, Oakville | Cabernet sauvignon | ripest and full-bodied |
USA | California, Northern California, Napa Valley, Rutherford | Cabernet sauvignon | ripest and full-bodied |
USA | California, Northern California, Sonoma | Cabernet sauvignon | ripest and full-bodied |
Chardonnay | |||
Merlot | oak (vanilla, coconut, smoke) | ||
Pinot Noir | ripe red-fruit flavours (strawberry, red cherry), notable flavours from oak (vanilla) | ||
USA | Oregon | Chardonnay | high acidity |
Pinot Noir | complex, fresh, red fruit flavours, subtle oak flavours (smoke, cloves) |
Low | below 11% |
Medium | 11% - 13.9% |
High | 14%+ |
Low | 15% - 16.4% |
Medium | 16.5% - 18.4% |
High | 18.5%+ |
Cool | 16.5°C or below |
Moderate | 16.5°C - 18.5°C |
Warm | 18.5°C - 21°C |
White or rosé wines | 12°C - 22°C |
Red wines | 20°C - 32°C |
Name | Temperature | Style of wine |
---|---|---|
Well chilled | 6°C - 8°C | Sweet wine |
Well chilled | 6°C - 10°C | Sparking wine |
Chilled | 7°C - 10°C | Light-, medium-bodied white or rose |
Lightly chilled | 10°C - 13°C | Full-bodied white |
Room temperature or lightly chilled | 13°C - 18°C | Light-bodied red |
Room temperature | 15°C - 18°C | Medium-, full-bodied red |
Wines: Looking behind the labeland
WSET® Level 2 Award in Wines Workbookby WSET. Special thanks to Republika Wina and my study group for the greatest WSET 2 experience.