Study Companion · Level 2
Level 2 Wine Study Companion
Going beyond the basics: production factors, named grapes, and classic regions.
A free, unofficial study companion covering production factors for each style, the principal grape varieties, and the regions that shape them. Not licensed by, affiliated with, or endorsed by WSET. Designed to sit alongside your chosen Level 2 wine course as a supplementary revision aid, not to replace it.
The Chapters
34 sections
Begin here
Introduction and tasting
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01
Introduction and tasting
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02
Red wine production
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03
White, rosé, and sweet wine production
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04
Principal white grapes
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05
Bordeaux-style reds
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06
Other black grapes
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07
Italy
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08
Sparkling and fortified wines
The Decks
26 decks
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01
→
Tasting technique
The WSET Level 2 Systematic Approach to Tasting in full: appearance, nose, palate, and a four-criteria quality conclusion.
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02
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Pairing wine and food
The seven food-wine interactions, why personal preference comes first, and the chilli-and-alcohol caveat.
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03
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Red production factors
Climate, grape variety, oak, and winemaking choices that shape every red wine.
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04
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Pinot Noir
The grape of red Burgundy, plus key examples from Germany, the US, and New Zealand.
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05
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Zinfandel (Primitivo)
The same grape with two names: Zinfandel in California, Primitivo in Puglia.
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06
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White, rosé, and sweet production factors
Skin contact, fermentation temperature, and the techniques that distinguish white from rosé from sweet.
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07
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Riesling
High acidity in every style, sweetness ranging from dry to extremely sweet.
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08
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Chenin Blanc
The Loire workhorse and South Africa's signature white.
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09
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Sémillon
Bordeaux's sweet-wine grape and Hunter Valley's long-ageing dry style.
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10
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Furmint
The Hungarian grape behind Tokaji, dry through to lusciously sweet.
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11
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Chardonnay
The world's most planted white, from steel-tanked Chablis to oak-rich Napa.
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12
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Sauvignon Blanc
Sancerre, Marlborough, and the herbaceous-citrus signature in between.
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13
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Pinot Grigio / Pinot Gris
Two names, two styles: light Italian Grigio and richer Alsace Gris.
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14
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Gewurztraminer, Viognier, Albariño
Three aromatic whites: Gewurztraminer's lychee, Viognier's peach, Albariño's salty grapefruit.
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15
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Merlot
The soft, plummy half of the Bordeaux blend, plus single-variety wines from Chile and California.
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16
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Cabernet Sauvignon
High tannin, blackcurrant, and the world's most-planted black grape.
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17
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Syrah / Shiraz
Northern Rhône peppery elegance and Australian jammy power, same grape.
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18
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Gamay
Beaujolais' light, fresh red made via carbonic maceration.
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19
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Grenache / Garnacha
The Southern Rhône blender and Spanish single-variety.
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20
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Tempranillo
Spain's flagship red, anchor of Rioja and Ribera del Duero.
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21
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Carmenère, Malbec, Pinotage
Three signature grapes from Chile, Argentina, and South Africa.
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22
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Italian whites
Cortese, Garganega, Verdicchio, and Fiano: four signature Italian white grapes.
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23
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Nebbiolo, Barbera, Corvina
Northern Italy's holy trinity: Barolo's Nebbiolo, Piedmont's Barbera, Valpolicella's Corvina.
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24
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Sangiovese, Montepulciano
Central and southern Italy's anchor reds: the grape of Chianti and Italy's second most-planted red.
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25
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Sparkling wines
The traditional method, the tank method, and the named wines from Champagne to Cava to Prosecco.
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26
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Fortified wines
Sherry from Spain, Port from Portugal, and the spirit-fortification techniques behind both.
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