Here are the last summaries for Italy, condensing the WSET Diploma D3 material on the country’s southern regions.
The regions all have a Warm Mediterranean climate with higher quality wines coming from DOC/G areas moderated by altitude or sea breezes. These regions are also the home of number of wonderful indigenous varietals that thrive in the heat. Regions include: Campagnia on the west coast, Basilicata on the western side of the Apennines, Puglia the heel of Italy surrounded by sea on three sides and of course the islands of Sicily, Sardinia and tiny Pantelleria.
Again the notes are organised into the key subject areas of: climate, topography, growing hazards, wine law, grape varieties, wine growing and wine making practices.
Note this document is intended for personal use only not for commercial or promotional use. We accept no liability for any omissions or errors that may be contained in the document.
Here is a condensed two page summary of the WSET Diploma D3 material on the central regions of Italy.
The regions include: Tuscany and Lazzio which sit on the western side of the Apennines and have largely Mediterranean climates. Umbria straddles the Apennines and is Mildly Continental. Marche and Abruzzo sit on the eastern side of the mountains bordering the Adriatic. These both have a largely Mediterranean climate except for inland parts of Marche which are mildly Contental.
Again the notes are organised into the key subject areas of: climate, topography, growing hazards, wine law, grape varieties, wine growing and wine making practices.
Note this document is intended for personal use only not for commercial or promotional use. We accept no liability for any omissions or errors that may be contained in the document.
Famous for its elegant Bordeaux style reds and increasingly for Chardonnays that rival Burgundy, Margaret River produces only 2% of Australia’s wine but around 25% of its premium wine.
In other words the region is all about fine wine and this, in large part, is thanks to Dr Tom Cullity, an English lover of Bordeaux, who established Vasse Felix the first winery in Margaret River back in 1967.
We have an amazing line up of five of their top wines for you to try which include both of the estates flagship wines:
The 2021 Heytesbury Chardonnay, a stunning vintage and the award winning Tom Cullity Bordeaux blend. We’ll be pouring the 2016 vintage which is maturing beautifully.
We’ll also try the Premier Chardonnay and Premier Cabernet, all matched with a delicious three course dinner in Frederick’s private club room.
And to kick things off with a sparkle a glass of Idée Fixe Premier Brut.
Ryan Hancock, Vasse Felix’s man in Europe, will be on hand to tell the story of this pioneering wine estate and to present the wines.
Don’t miss what is shaping up to be a memorable evening.
Tickets are £120 on Eventbrite or £110 by emailing adam@wandercurtis.com and then paying by BACS.
Here is a condensed two page summary of the WSET Diploma D3 material on the northern regions of Italy.
The regions include: Piemonte, Trentino, Alto Adige, Veneto and Friuli. They sit below the Alp and Dolomite mountain ranges and have mostly a Continental climate except for parts of Veneto and Friuli which are Maritime.
Again the notes are organised into the key subject areas of: climate, topography, growing hazards, wine law, grape varieties, wine growing and wine making practices.
See the Italy wine regions Overview post to put this all in context.
Sources include: WSET Diploma Wines of the World, Oxford Wine Companion by Julia Harding and Jancis Robinson.
Note this document is intended for personal use only not for commercial or promotional use. We accept no liability for any omissions or errors that may be contained in the document.
Obviously a meaningful one page summary of Italy is just not possible, it vies with Spain as the largest producer of wine in the world by volume, boasts hundreds of indigenous grape varieties and each of its many regions makes their own distinct wines.
However I found it helpful to split the wine regions into three groups: The northern regions of Piemonte, Trentino, Alto Adige, Veneto and Friuli which sit below the Alp and Dolomite mountain ranges and have mostly a Continental climate except for parts of Veneto and Friuli which are maritime.
Next the band of regions either side of the Apennines across the middle of the country: Tuscany, Umbria, Lazio, Marche and Abruzzo. The Tyrrhenian and Adriatic seas provide these regions with a warm Mediterranean climate except for the mountainous inland parts, such as Umbria, which are mildly continental.
Finaly the southern part of Italy: Campagnia, Puglia, Basilicata along with the islands of Etna, Sardenia and Pantelleria. These regions are also Mediterranean but with the heat turned up higher.
I have condensed the WSET Diploma D3 material into an overall summary map of Italy, posted here, and a pairs of sheets each summarising the above groupings which are posted separately. Again the notes are organised into the key subject areas of: climate, topography, growing hazards, wine law, grape varieties, wine growing and wine making practices.
To date (May 25) wines from Italy have come up for both the country and region questions. For instance in October 2024 the three wines were Gavi di Gavi, Barolo and Aglianico and in Oct 2020 the wines were Amarone, Marche Verdicchio and Chianti Rufina. Recent regions were Veneto, again with Amarone, Valpolicella and a Soave and Piemonte again with Barolo and Gavi di Gavi with a Dolcetto. The Barolo and Amarone were the bankers here and then knowledge of the main regions and their key varieties along with some deduction would have been needed to identify the other generally high acid reds and whites. Barolo has come up several times in the mixed bag but so has Nero d’Avola. Pinot Grigio has come up in the grape variety question along with an Alsatian and New Zealand Pinot Gris which should make sense as a group.
Sources include: WSET Diploma Wines of the World, Oxford Wine Companion by Julia Harding and Jancis Robinson.
Note this document is intended for personal use only not for commercial or promotional use. We accept no liability for any omissions or errors that may be contained in the document.
On a recent trip to Alsace the main focus was of course the ‘noble varieties’ (as they call them there) Riesling, Gewürztraminer and Pinot Gris along with the excellent Pinot Noirs also produced. However it also switched me onto the often excellent Crémants coming from this region.
Image by Domaine Frédéric Mochel
These sparkling wines are made by the same traditional method as used in Champagne. Much of it though tends to be made using Pinot Blanc from less exciting vineyards on the valley floor and spends the minimum time of 9 months on the lees before disgorgement, leading to enjoyable but unremarkable fizz.
This wine on the other hand is an example of Alsatian Crémant made with greater ambition. From a small biodynamic estate it is a blend of 80% Chardonnay and 20% Pinot Noir and has been aged for over three years on the lees.
There is fine stream of persistent bubbles and a nose of orchard fruit, lemon tart, bread and a pleasing struck match note.
Its dry with crisp acidity, mid weight body and moderate 12% alcohol. In the mouth more lemon, ripe apple, lemon tart, pastry and that struck match note, enough to keep you interested. The finish is extended and ends on a nice lemon, brioche and slightly caramelised note from the long aging.
It is moreish and really delivers a lot for the price. Available at The Wine Society
The last bottle of a case bought on release which I’ve held onto just to see how it evolved. I suspect that the Kumeu River Estate has been wine of the month before but on the basis of this delicious bottle it fully deserves to be again.
On the nose, baked lemon, tart citron (lemon, custard and pastry) vanilla, toast, smoke, both ripe and preserved fruit.
Dry, with a firm persistent freshness the wine is full bodied with a creamy texture but wears its 13.5% alcohol well. The new oak is now nicely integrated and the fruit remains pronounced with ripe citrus and pineapple. Lees aging and malolactic fermentation are evidenced by the yummy custard and pastry notes that combine with the lemon to come across as a baked lemon tart. All this now overlayed with honey and preserved lemon. The finish is complex and super long.
Still going strong at 12 years this is at a lovely point now but will hold for several years more. These wines drink well on release and so it’s hard to resist polishing them off in their youth, but a decade or so of bottle age has really brought all the elements together beautifully.
This week’s Vessel Sustainable Wine Fair in Islington gave me pause for thought. I meet wine makers and distributors equally passionate about wine and sustainability and I tasted some great wines. I wondered whether I (I suspect like many other wine lovers) have been too quick to dismiss wine packaged in alternative formats?
The image of a glass wine bottle, corked, labelled, and gently sweating in a cool cellar, is ingrained in our collective wine consciousness. But while beautiful, the traditional bottle is far from benign. In fact, the production and shipping of glass bottles contribute a disproportionately high share of wine’s overall carbon footprint. Heavy, fragile, and energy-intensive to produce, glass packaging is one of the most environmentally taxing aspects of modern winemaking. As the industry searches for greener alternatives, a host of smart, sustainable packaging solutions are gaining traction, not just for the planet, but for our pockets and lifestyles, too.
Here’s an overview:
PET Bottles Lightweight, shatterproof and recyclable, PET (polyethylene terephthalate) bottles dramatically cut emissions during transport, thanks to being up to 90% lighter than glass, and cost significantly less to produce. However, their permeability to oxygen means they’re best suited to wines designed for short-term enjoyment, typically within 6–12 months of bottling. The Wine Society, after extensive trials of alternative formats, now offers flat PET bottles for several of its wines, optimising both shelf space and environmental impact. While they still carry a perception hurdle with traditionalists, PET bottles are gaining favour among everyday drinkers seeking lighter footprints without sacrificing flavour.
Aluminium Cans Wine in a can might still raise eyebrows among purists, but the popularity of their eye catching graphics, especially with younger and casual drinkers, is undeniable. Cans are ultra-light, fully recyclable, and offer the ultimate in portion control and portability. They chill quickly and are perfect for picnics, concerts, and midweek sipping without committing to a full bottle. Shelf life typically ranges from 12–18 months, ideal for most fresh, fruit-driven styles. While fine Burgundy in a can may never catch on, this format has found a clear place in the modern wine landscape, breaking down barriers with its convenience and accessibility.
Bag-in-Box Once a symbol of bargain-basement wine, bag-in-box (BiB) has undergone a quiet revolution. Today’s BiB wines are often well-sourced, thoughtfully made, and remarkably sustainable. The format consists of a plastic bladder inside a cardboard box, which collapses as wine is dispensed, minimising oxidation and keeping wine fresh for up to six weeks after opening, brilliant for drinking a glass at time. Unopened, they can last 6–12 months. However I tasted a pinot noir that had been stored for 2 years at Vessel and it was in great shape. With lower packaging-to-wine ratios and reduced transport emissions, BiB is one of the greenest ways to package wine. The Wine Society now offers an impressive range of BiB wines, showing that good wine doesn’t need glass to deliver quality. Consumer perception is shifting too, especially among environmentally aware and value-driven buyers. At Vessel Le Grappin were showing a range of delicious Burgundy wines in a very smart looking ‘Bagnum’, basically the bag without the box.
Tetra Pak Tetra Paks, paper-based cartons familiar from juice aisles, are becoming a practical option for entry-level wines. Lightweight, compact, and cheap to produce, they offer a low-impact alternative to glass. Their recyclability depends on local infrastructure, which can be a drawback, but their portability and convenience are appealing. Shelf life is 6-12 months. While still limited in consumer popularity, they’re gaining ground among producers aiming to reach new, sustainability-minded markets.
Kegs Mostly found in restaurants and wine bars, reusable stainless steel kegs eliminate packaging waste almost entirely. A single keg can replace dozens of bottles and dramatically reduce cost and emissions over time. Wines stay fresh for up to two months once tapped, making them ideal for by-the-glass service. Though upfront investment and dispensing equipment are required, kegs are making appearances at refill shops and festivals. As the infrastructure grows, we may see this model expand into more consumer-facing settings.
The truth is, only 10–15% of wines globally are made for long-term aging. The vast majority are intended for enjoyment within a year or two of bottling, at their freshest, brightest and most expressive. For these wines, the traditional bottle is more about habit than necessity. By embracing more sustainable packaging like PET, cans, BiB, and Tetra Paks, we can preserve the pleasure of wine while reducing its environmental impact, and often, the cost. The future of wine doesn’t need to be corked and glassed. It just needs to be thoughtful, delicious, and a little lighter on the Earth.
After all the most important wine vessel is actually a nice long stemmed wine glass for most wine how it got there is less important.
A one-page summary flow chart of the key stages in Red Wine making.
I have reworked these from notes that I made during my Diploma and am sharing them on these pages for anyone studying a formal WSET course or just interested in learning.
These notes are absolutely not a substitute for the course books provided by WSET or indeed any other reference books. However I have found it helpful to condense information and present it visually in a way that tries to draw out the what, how and why that links things together or the similarities and contrasts that can help to make sense of everything. These note are very much prompts to the memory rather than full or detailed explanations.
Please beware there may still be errors in these notes and if you spot any do let me know.
Sources include: WSET Diploma, Oxford Wine Companion by Julia Harding and Jancis Robinson, Understanding Wine Technology by David Bird & Nicolas Quille.
Note: this document is intended for personal use only not for commercial or promotional use. We accept no liability for any omissions or errors that may be contained in the document.
I have reworked these from notes that I made during my Diploma and am sharing them on these pages for anyone studying a formal WSET course or just interested in learning.
These notes are absolutely not a substitute for the course books provided by WSET or indeed any other reference books. However I have found it helpful to condense information and present it visually in a way that tries to draw out the what, how and why that links things together or the similarities and contrasts that can help to make sense of everything. These note are very much prompts to the memory rather than full or detailed explanations.
Please beware there may still be errors in these notes and if you spot any do let me know.
Note: this document is intended for personal use only not for commercial or promotional use. We accept no liability for any omissions or errors that may be contained in the document.
Sources include: WSET Diploma Wine Production, Understanding Wine Technology by David Bird & Nicolas Quille and Oxford Wine Companion by Julia Harding and Jancis Robinson.
WanderCurtis Wine 