In viticulture, geography and climate go hand in hand. While we often discuss soil types, elevations, and latitudes, another silent but powerful force influences the vineyard: winds and ocean currents. These natural phenomena shape the macro- and meso-climates of wine regions globally, helping determine grape ripeness, disease risk, acidity, and even style and quality—especially for sparkling and sweet wines.
In this guide tailored for WSET Level 3 students, we’ll explore key winds and currents in every major wine-producing country included in the syllabus.
France
Winds:
Mistral (Rhône Valley): A cold, dry wind from the north that reduces humidity and disease pressure. It also increases grape concentration and thickens skins, especially in Syrah, leading to wines with structure and spice.
Tramontane (Languedoc-Roussillon): Similar to the Mistral but occurs further west. It cools hot vineyards and helps preserve acidity in Grenache and Carignan.
Currents:
The North Atlantic Drift (extension of the Gulf Stream) moderates the climate of Bordeaux, making it warmer and wetter than its latitude suggests. This encourages Botrytis in Sauternes.
Italy
Winds:
Tramontana (Northern Italy): A cool, dry wind from the Alps that reduces humidity and keeps mildew and rot at bay. Helps retain acidity in Pinot Grigio, Glera, and Nebbiolo.
Scirocco (Southern Italy): A hot, humid wind from North Africa. In places like Sicily and Puglia, it can accelerate ripening and sugar accumulation—important for sweet wines like Passito di Pantelleria.
Currents:
Coastal regions like Liguria and Tuscany benefit from cool Mediterranean breezes that moderate heat and extend the growing season, preserving freshness in white and rosé wines.
Spain
Winds:
Cierzo (Ebro Valley): A cool, dry wind that reduces disease pressure and moderates temperatures in Rioja and Navarra, helping preserve acidity in Tempranillo.
Levante and Poniente (Jerez): The Levante is hot and dry, while the Poniente is cool and humid. The contrast between them aids the flor yeast development essential for Fino Sherry.
Currents:
Coastal regions like Catalonia and Rías Baixas benefit from cool Atlantic breezes that help grow aromatic whites such as Albariño, also useful in sparkling Cava production.
Germany
Winds:
Local valley winds along rivers like the Mosel help dissipate humidity, preventing rot and helping Riesling grapes hang longer on the vine for sweet wine production.
Currents:
No major ocean current impact, but the proximity to the North Sea allows occasional cool winds that help keep acid levels high and support noble rot under the right conditions.
Portugal
Winds:
Nortada (Western coast): A cool Atlantic wind that moderates temperatures in Vinho Verde, preserving acidity and supporting the region’s signature light, zesty whites.
Currents:
The Canary Current brings cool Atlantic waters to coastal vineyards, enhancing freshness and delaying ripening, which is beneficial for both table wines and sparkling styles.
Austria
Winds:
Pannonian Wind: Warm continental air from the east that helps ripen grapes in Burgenland.
Cool winds from the Alps moderate hot days and encourage diurnal range, vital for balanced Grüner Veltliner and sweet wines from Neusiedlersee.
Currents:
No oceanic influence, but Neusiedlersee Lake creates morning mists and local air currents that aid the formation of noble rot.
Hungary
Winds:
Gentle breezes from the Carpathian Basin and local river valleys allow long hang times and morning mist for Botrytis in Tokaji.
Currents:
Landlocked, no ocean currents, but Bodrog and Tisza Rivers help regulate microclimates.
Greece
Winds:
Meltemi (Aegean Islands): A seasonal northern wind that cools hot vineyards on islands like Santorini, preserving acidity in Assyrtiko and reducing disease.
Currents:
Cool Aegean and Ionian sea currents moderate coastal vineyards, contributing to freshness and balance in both whites and reds.
South Africa
Winds:
Cape Doctor: A strong southeasterly wind that reduces disease pressure in Stellenbosch and Constantia, resulting in cleaner fruit and helping with canopy management.
Currents:
The Benguela Current brings cold water from Antarctica up the west coast, cooling areas like Walker Bay and Elgin, ideal for Chardonnay, Pinot Noir, and MCC sparkling wines.
USA
Winds:
Pacific fog and coastal winds (California): Enter through gaps like the Petaluma Gap and San Pablo Bay, cooling regions like Sonoma, Carneros, and Santa Barbara—perfect for sparkling wine.
Currents:
The California Current cools the western coastline, allowing for longer growing seasons, especially important in Pinot Noir and Chardonnay.
Chile
Winds:
Humboldt Current–driven breezes bring cold air inland, cooling Casablanca and San Antonio Valleys, helping produce crisp whites and elegant sparkling wines.
Andean winds cause sharp nighttime cooling in areas like Maipo, preserving acidity in red varieties like Cabernet Sauvignon.
Currents:
The Humboldt Current, a cold ocean stream, defines Chile’s coastal viticulture by lowering average temperatures and preventing overripening.
Argentina
Winds:
Zonda Wind: A hot, dry wind descending from the Andes. It can rapidly ripen grapes but also damage vines if too intense. Controlled use encourages sugar accumulation for late harvest and sweet wines.
Currents:
Limited direct oceanic impact due to Andes barrier, but Patagonia’s southern winds bring cool air to help balance wines in the region.
Australia
Winds:
Southern Ocean breezes affect coastal regions like Mornington Peninsula and Tasmania, enhancing acidity in sparkling wines.
Inland winds from the Great Dividing Range cool vineyards at night, helping create balanced Shiraz and Cabernet.
Currents:
The Humboldt-like Leeuwin Current warms Western Australia slightly, but Bass Strait currents around Tasmania and southern Victoria are cooling influences for aromatic whites and traditional method sparklings.
New Zealand
Winds:
Maritime winds dominate both islands, especially strong in Martinborough and Marlborough, where they mitigate fungal disease and enhance diurnal range.
Currents:
The South Pacific Current and Tasman Sea bring cool, clean air and influence cloud cover, perfect for Sauvignon Blanc and sparkling styles with vibrant acidity.
Final Thoughts and Conclusion
For WSET Level 3 students, understanding the influence of winds and ocean currents is key to connecting a wine’s style and structure to its environment. Whether it’s the Mistral toughening Rhône grapes, the Humboldt cooling Chilean coasts, or the Cape Doctor sweeping through South Africa, these forces shape some of the world’s finest sparkling and sweet wines, and everything in between.
When tasting, remember: it’s not just about the grape—it’s about the wind in its leaves and the current at its roots.
