Wineset level 2: Study Guide
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My little tips 🤫😉

Tip #1: Strategically organize your study time
Tip #2: Make revision sheets that summarize all the knowledge
Tip #3: Practice
Learning outcome 1: understand the environmental influences and grape-growing options in the vineyard and how these will impact the style and quality of wine

Vine
The needs of the vine
Composition of a grape
Stages of grape formation and ripening
Environmental factors in vines
Viticulture
Understanding the label
Learning outcome 2: understand how winemaking and bottle ageing influence the style and quality of wine

Alcoholic fermentation process
White wine-making process
Red and Rosé wine-making process
Maturation
Learning Outcome 3: Understand how environmental influences, grape-growing options, winemaking and bottle ageing influence the style and quality of wines made from the principal grape varieties.

CHARDONNAY
PINOT NOIR
CABERNET SAUVIGNON & MERLOT
SAUVIGNON BLANC
SYRAH/SHIRAZ
RIESLING
PINOT GRIS/PINOT GRIGIO
Learning Outcome 4 (1): Know the style and quality of wines produced from regionally important black grape varieties.

GAMAY
GRENACHE/GARNACHA
TEMPRANILLO
NEBBIOLO
BARBERA
SANGIOVESE
CORVINA
MONTEPULCIANO
PRIMITIVO/ZINFANDEL
PINOTAGE
CARMENERE
MALBEC
Learning Outcome 4 (2): Know the style and quality of wines produced from regionally important white grape varieties.

CHENIN BLANC
SEMILLON
VIOGNER
GEWURZTRAMINER
VERDICCHIO
CORTESE
GARGANEGA
FIANO
ALBARINO
FURMINT
Learning Outcome 5 (1) : Understand how the production process can influence the styles of sparkling wines.

The principle
The fermentation in the bottle
The traditional method
Transfer method
The fermentation in closed tanks
Learning Outcome 5 (2): Understand how the production process can influence the styles of sweet wines.

The principle
The methods
Learning Outcome 5 (3): Understand how the production process can influence the styles of fortified wines.

The principle
XÉRÈS/SHERRY
PORTO
Learning Outcome 6: Understand the key principles and processes involved in the storage and service of wine, and in the pairing of food and wine

The ideal conditions for tasting
The systematic approach
Food and wine pairing
Wine conservation
Operating temperature
Opening the bottle
Decanting
The most common defects
Preservation

VIOGNER

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