Wine · Study sheet
Major wine grape varieties: a study sheet
For each grape, learn three things: how it tastes, how it feels (acidity, tannin, body) and where it is famous.
Grape variety knowledge is the backbone of wine exams. Use this sheet as a starting point, then add your own notes from tastings. Styles vary with climate and winemaking, so treat these as typical, not absolute.
New: each grape below now has its own illustrated full guide, with growing conditions, taste profile and exam tips. Browse them all in the Grape Guide.
White grapes
- Chardonnay: neutral to moderately aromatic, so winemaking shows through. Cool climates give lean, citrusy wines (Chablis); warm climates give riper, fuller wines. Often fermented or aged in oak. Famous in Burgundy, Champagne, California and Australia. Full guide →
- Sauvignon Blanc: high acidity, strongly aromatic, with citrus, green and tropical fruit notes. Famous in the Loire (Sancerre, Pouilly-Fumé), Marlborough in New Zealand and Bordeaux. Full guide →
- Riesling: high acidity and floral, citrus and stone fruit aromas, from bone dry to very sweet. Famous in Germany, Alsace and Australia. Full guide →
- Pinot Grigio / Pinot Gris: light and neutral in northern Italy; richer and rounder in Alsace. Full guide →
- Chenin Blanc: high acidity and very versatile, from dry to sweet and sparkling. Famous in the Loire and South Africa. Full guide →
- Gewürztraminer: intensely aromatic (lychee, rose), low acidity, often off-dry. Famous in Alsace. Full guide →
Black grapes
- Cabernet Sauvignon: thick skins, high tannin, blackcurrant and cedar notes, long ageing. Famous in Bordeaux's Left Bank, Napa Valley, Chile and Australia. Full guide →
- Merlot: softer tannins, plummy fruit, medium to full body. The key grape of Bordeaux's Right Bank (Saint-Émilion, Pomerol). Full guide →
- Pinot Noir: pale colour, high acidity, low to medium tannin, red fruit and earth notes. Famous in Burgundy, Oregon and New Zealand; also used for Champagne. Full guide →
- Syrah / Shiraz: deep colour, black fruit and pepper in cooler places (northern Rhône), riper and fuller in warm places (Barossa, Australia). Full guide →
- Grenache / Garnacha: high alcohol, red fruit and spice, lower tannin. Famous in southern Rhône and Spain. Full guide →
- Tempranillo: medium to high tannin, red and dark fruit, often oak aged. The main grape of Rioja and Ribera del Duero. Full guide →
- Sangiovese: high acidity and tannin, cherry and savoury notes. The grape of Chianti and Brunello di Montalcino. Full guide →
- Nebbiolo: pale but with high tannin and high acidity, with rose and tar aromas. The grape of Barolo and Barbaresco in Piedmont. Full guide →
- Malbec: deep colour and plush dark fruit. Argentina's signature grape, especially from Mendoza. Full guide →
- Zinfandel: ripe, high alcohol, jammy fruit. Famous in California; related to Italy's Primitivo. Full guide →
How to learn the sheet
- Cover the right-hand column and test yourself on style and place.
- Group grapes by structure: high acidity, high tannin, aromatic, neutral.
- Taste two grapes side by side when you can, such as Chardonnay against Sauvignon Blanc.
Note: this is a general study guide written in our own words, not WSET's syllabus. For what is examined, always check WSET's published specification and your course provider.
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