WSET Level 3 Award in Wines & Spirits

(was the Advanced Certificate)

This qualification has been developed to address the growing need to
make learning more relevant to specific business environments and meet
the National Occupational Standards,

Click here for a list of course dates.

Cost

£575 .00 per candidate.  The fee includes, tuition, learning materials, wines for tasting (about 80), examination, tea/coffee, home-cooked lunch.

Who is the course for?

The Level 2 Award in Wines & Spirits course is suitable for those wishing to gain a thorough understanding of the wines and spirits of the world.

It is designed to give a thorough understanding of the principal
wines and spirits of the world and their commercial importance in the
world’s markets. The qualification will assist those who are required to
make professional evaluations of wines and spirits with regards to
their quality and commercial value.  Successful candidates will be able
to describe the characteristics of the principal wines and spirits of
the world and give information on the key factors influencing style,
quality and value. The qualification is a prerequisite for those
planning to go on to the WSET highest level award, The Diploma in Wines
and Spirits.

It is essential that students have achieved
knowledge of the subject equal to that introduced and developed on the
Level 2 Award course.

Facts

Duration: Five-day programme

Assessment:
Unit 1: A multiple-choice question paper consisting of 60 questions to be completed in 45 minutes and a short-answer paper to be completed in 60 minutes. A mark of 55% is required to pass each paper.
Unit 2: A practical tasting paper in the form of a blind tasting of two wines to be completed in 30 minutes.  A mark of 50% is required to pass this unit.

Ofqual Accredited: Yes

Ofqual qualification reference:  600/1511/1
Prerequisite: WSET Level 2 Award in Wines and Spirits or equivalent.
 

Syllabus

Day 1

Session   1:        Course Induction and Tasting Technique     

Wine law and labelling regulations - Responsibilities and legal obligations – Retail sale
The WSET Systematic Approach to Tasting - Preparation for tasting - The stages of tasting (Appearance, Nose, Taste, Conclusions) -Taking notes

Session   2:        Wine Making

Climate, soil, the vine - Producing wine grapes - Fermentation - Red and Rosé Vinification - White wine Vinification - Maturing the wine - Fining,  filtration, stabilisation and bottling

Session   3:        France 1 – Burgundy and Alsace

Burgundy trade and the AC structure - Grape varieties, viticulture, vinification and maturation - Chablis, Côte d’Or. Côtes Chalonnaise, Maconnais, Beaujolais
Alsace trade and AC structure - Topography, climate and soils - Grape varieties, viticulture, vinification and maturation - Alsace, Jura and Savoie

Day 2

Session   4:        France 2 -  Bordeaux and South-West France

Controlling organisation, Legal categories  - The Bordeaux trade and chateau concept -  The 1855 classification - Topography, climate and soils - Viticulture, Vinification and maturation  - generic and cru wines - Graves & St-Emilion classifications - Districts and communes - Bordeaux look-alike appellations - Key appellations of the south west

Session   5:        France 3 – Loire, Rhône and Southern France

Topography, climate and soils - Grape varieties and styles of wines - Nantais, Anjou-Saumur, Touraine and The Central vineyards
The AC structure - Topography, climate and soils - Grape varieties and styles of wines - Northern Rhône and Southern Rhône
Topography, climate and soils - Grape varieties and styles of wines - Significance of Vin de Pays - Provence, Languedoc-Rousillon

Session   6:        Germany, Austria, Hungary and UK

Current marketing trends - German wine laws, quality classification and labelling terms - Topography, grape varieties climate and soils - The thirteen quality wine regions.
The UK market - Climate zones and corresponding styles of wine - Austria, Bulgaria, Cyprus, Greece, Romania, Slovenia, Croatia and Hungary

Day 3

Session   7:        Italy

Italian wine laws and labelling terms - Topography, climate and soils - Grape varieties, viticulture, vinification and maturation of the sixteen principle regions

Session   8:        Spain and Portugal

Spanish wine laws, ageing regulations and labelling terms - Topography, grape varieties climate and soils - The Upper Ebro, Catalonia, The Duero Valley, The Atlantic Coast, Levante and Castilla-La Mancha
Portuguese wine laws, ageing regulations and labelling terms - Topography, climate and soils - Key DOC wine regions

Session   9:        USA, Canada and Chile, South East Europe

Drinks industry controlling body and wine laws - California:- The California wine industry, climate, topography, soils and grape varieties - Key wine regions; North Coast, North Central Coast, South Central Coast, Central Valley and Sierra Foothills - The Pacific North-West and New York State -  Canada - The Niagara Penninsuls – British Columbia
Chile:- The wine industry topography, soil, climate and grape varieties - Key regions; Central Valley, Maipo Valley and Aconcagua

Session 10:        Argentina and South Africa

Argentina:- The wine industry topography, soil, climate and grape varieties - Key regions; Mendoza and San Juan
The South African wine trade and the importance of the UK market - Wine laws - Topography, grape varieties climate and soils - Coastal region, Boberg and Breede River Valle

Day 4

Session 11:        Australia and New Zealand

The Australian wine trade and the importance of the UK market - Topography, grape varieties climate and soils - Labelling laws - Wine producing states and the key districts
The New Zealand wine trade and the importance of the UK market - Topography, grape varieties climate and soils - Key wine regions

Session 12:        Sparkling Wines

General - Production methods - Principal sparkling wine producing regions
Champagne - The Champagne wine trade structure, legal requirements and quality levels - topography, climate soil and grape varieties - Viticulture and Champagne method of production - Key Champagne districts

Day 5

Session 13:        Fortified Wines

Fortifying techniques - Sherry and Port type liqueur wines – Madeira - Vins doux naturels –
The sherry trade - topography, climate soil and grape varieties - viticulture and vinification - Styles of sherry - The solera system - Preparing sherry for bottling.
The port wine trade - Topography, climate soil and grape varieties -  Viticulture Vinification and maturation - Styles of port.

Session 14:        Spirits and Liqueurs

General - Pot still and continuous patent still - Range of raw materials - Flavoured spirits - Gin:- production, compounding, botanicals
Fruit Spirits - Cognac:- Climate, soil and grape varieties - Principal districts – Distillation
and maturation - Styles and qualities - Armagnac:- Climate, soil and grape varieties - Distillation and maturation.  Styles and qualities - Other grape spirits - Calvados and other fruit spirits
Grain and vegetable spirits - Scotch Whisky:- Malt;  Production, maturation and styles - Main production districts - Grain; Materials, production maturation and styles - Other whiskeys; Irish, Bourbon, Rye and Canadian - Other Spirits:- Vodka, Rum and Tequila

Session 15:        Examination