To complete the Level 2 Certification Program at the National Wine School, students should source the following wines. Each is used multiple times throughout the course and is essential for both tasting exercises and exams:
- Sauvignon Blanc – Preferably with notes of grass, herbs, or green vegetables
- California Chardonnay – Full-bodied, with notes of butter, toast, or creaminess
- Willamette Valley Pinot Noir – Earthy, with notes like roses, barnyard, or forest floor
- Columbia Valley Cabernet Sauvignon – With descriptors such as cedar, mint, or graphite
- Dry Riesling – Labeled dry, trocken, bone dry, or austere
- Pinot Grigio – Light-bodied and clean, ideally Italian-style
- Chianti Classico (Sangiovese) – With notes of cedar, leather, or tobacco
- Old World Syrah (Northern Rhône) – Showing meat, smoke, or game aromas
- Old World Grenache – Herbal, floral, or garrigue-driven; look to Southern France or Spain
- Chablis – Unoaked Chardonnay from Burgundy
- Red Burgundy (Pinot Noir) – Earthy Old World style
- New World Syrah – Bold and fruit-forward, but still showing gamey or smoky notes
- Haut-Médoc (Bordeaux) – Cabernet-based blend with notes like cedar, graphite, or pencil shavings
- Vinho Verde – Crisp and inexpensive Portuguese white
- California Chardonnay (Non-Malolactic) – From producers like Forman, Chateau Montelena, or Far Niente
- Guigal Rosé and Guigal Rouge – From the Rhône Valley
- Mollydooker “The Maitre D’” Cabernet Sauvignon – Australian, aged in American oak
- Two Hands “Sexy Beast” Cabernet Sauvignon – Australian, aged in French oak
These wines are selected to support key learning objectives in sensory analysis, regional identification, and winemaking techniques.
