specification for the advanced wset - philly wine2 introduction continued the national...

®

AdvancedSpecification for the

WSET® Level 3Certificatein Wines and Spirits

www.wset.co.ukwww.wsetinternational.com

‘exploring the worldof wines and spirits’

‘exploring the worldof wines and spirits’

ISSUE SEVEN • JUNE 2007

ACSpec_web13.07.07 13/7/07 10:14 am

Contents

1 - 4 Introduction

5 - 6 WSET® Level 3 Certificate in Wines & Spirits

7 - 15 Unit One - Wines and Spirits of the World

16 - 20 Unit Two - Wine Tasting

21 Examination Guidance

22 - 24 Unit One - Multiple Choice

25 - 26 Unit One - Written Examination

27 Unit Two - Tasting Examination

28 - 29 Examination Regulations

30 Notes

This specification contains necessary information for both candidates and programme

providers about the WSET® Level 3 Certificate in Wines and Spirits.

The main part of the document is a detailed statement of learning outcomes. These

outcomes should be used by providers to prepare programmes of learning, and by

candidates to plan their studies, because the examination is set to test these outcomes.

The specification also provides syllabus weighting, study and examination guidance

including the examination regulations, as well as information to assist in the relating of

the Level 3 Certificate to other qualifications including NVQs, Key Skills and other WSET®

qualifications.

The WSET® Level 3 Certificate in Wines and Spirits

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1Introduction

The Wine & Spirit Education Trust QualificationsWSET® Awards is the qualifications division of theWine & Spirit Education Trust.We provide quality-assured qualifi-cations that help people to knowmore about alcoholic beveragesand to develop their tasting skills.We do this by:

• liaising with the drinks industryto set suitable syllabi

• approving programme providersto offer our qualifications

• setting examinations

• issuing certificates tosuccessful candidates.

The National Qualifications Framework

The UK Government’s regulatory authority foreducation, the Qualifications and CurriculumAuthority (QCA), has developed the NationalQualifications Framework (NQF). The Frameworkis designed to show all the qualifications thatare nationally approved at different levels, toenable you to plan your progress through them.Levels are numbered from 1 (foundation)through to 8 (doctoral equivalent). WSET®

qualifications provide underpinning knowledge,which can be applied in a number of differentjob functions. They are classified in the NationalQualifications Framework as ‘vocationallyrelated’. The table below shows their relation-ship to the Framework.

Full Title : The WSET® Level 1 Foundation Certificate in Wines (Hospitality)

NQF Level : 1Description : This qualification provides a basic introduction to the main styles of wines available

to front-line staff involved in the service of wine. The qualification aims to providethe basic product knowledge and skills in the service of wines required to preparea person for their first job in hospitality.

Full Title : The WSET® Level 1 Foundation Certificate in Wines (Retail)

NQF Level : 1Description : This qualification provides a basic introduction to the main styles of wines

available to front-line staff involved in the sale of wine. The qualification aims toprovide the basic product knowledge and customer-service skills required toprepare a person for their first job in wine retail.

Full Title : The WSET® Level 2 Intermediate Certificate in Wines and Spirits

NQF Level : 2Description : This qualification offers broad coverage of all product categories in the field of

alcoholic drinks, together with the theory of tasting technique. It is suitable forthose with little previous experience.

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2 Introduction continued

The National Qualifications Framework continued

Full Title : The WSET® Level 2 Professional Certificate in Spirits

NQF Level : 2Description : This qualification offers a greater breadth and depth of knowledge in the specific

area of spirits and liqueurs than that offered by the broader-based Level 2Certificate in Wines and Spirits. This qualification offers focused coverage of allproduct categories in the field of spirits, end use of the identified productstogether with basic tasting technique.

Full Title : The WSET® Level 3 Advanced Certificate in Wines and Spirits

NQF Level : 3Description : The Level 3 Advanced Certificate gives more comprehensive coverage of the wines

and spirits of the world, with an increased focus on tasting technique.

Full Title : The WSET® Level 4 Diploma in Wines and Spirits

NQF Level : 4Description : This is a specialist qualification where detailed knowledge is combined with

commercial factors and a thorough system for the professional evaluation of wines and spirits. The Diploma is recommended by the Institute of Masters of Wine for candidates wishing to pursue membership.

Full Title : The WSET® Level 5 Higher Diploma in Wines and Spirits

NQF Level : 5Description : This is an individual research project, where students can develop higher-level

research, evaluation and analytical skills in a specialist wine and spirit subject oftheir choice.

BS EN ISO 9001:2000WSET Awards operates a Quality Management System whichcomplies with the requirements of BS EN ISO 9001:2000 for themanagement of awards for qualifications and examinations in theproduct knowledge and tasting competence of alcoholic beverages.


3Introduction continued

natural course of study for a WSET®

Level 3 Advanced Certificate, it ispossible to practice and generateevidence for portfolios in key skills. Itshould be noted that the opportunitiesfor developing key skills and gener-ating evidence might be affected bythe mode of study adopted.

Not all key-skills requirements arecovered by the WSET® Level 3Advanced Certificate. We, therefore,advise that any student who wishesto complete the key-skills require-ments should contact a specialistkey-skills advisor who should beable to give suitable advice for thecompletion of tasks.

However, two of the key skills havebeen identified where it is possible todevelop and practice key skills.

The key skills identified are:

• communication

• improving own-learningand performance.

To aid the key-skills tutor and studentwe have included tracking guides forthe key skills a student should beable to demonstrate when undertak-ing a WSET® Level 3 AdvancedCertificate, and these are available inthe APP Handbook and from theWSET® website (www.wset.co.uk).

The guides identify key skill opportu-nities which will occur when usingthe recommended WSET® TutorGuides and Level 3 AdvancedCertificate study pack as part of thecourse of study for the WSET®

Level 3 Advanced Certificate inWines and Spirits. Tutors who adoptalternative approaches to teachingmay generate different opportunitiesfor the development and demonstra-tion of key skills.

How to prepare for the Level 3Advanced Certificate

Our recommendation is to join acourse. Group study with a qualifiedtutor is the best way of learninghow to taste. A list of ApprovedProgramme Providers (APPs) in theUnited Kingdom and overseas ispublished on the WSET® website(www.wset.co.uk). Please contact theAPP directly to find out about theirprogrammes.

It is possible to prepare for ourqualifications by distance learning,which is a more flexible approach.A student will still need to register withan APP where they wish to sit theirexamination. In the UK, distance-learning packs can be obtaineddirectly from the WSET® School.Overseas candidates should contacttheir local APP in the first instance.

Development of Key Skills

• Key Skills

The UK Government, through theQualifications and CurriculumAuthority, has defined levels of attainment in six key skills: commu-nication, application of number,information technology, working withothers, improving own-learning andperformance, problem solving.

The WSET® Level 3 AdvancedCertificate does not specificallyassess any of the key skills.However, it is considered that thereare opportunities for students todevelop certain key skills andgenerate evidence for portfoliopresentation.

For the benefit of tutors and students,a mapping key for the six key skillshas been produced. The mappingkey will give examples where, in the


Equal Opportunities PolicyWSET® Awards fully supports theprinciple of equal opportunities and isresponsible for ensuring that all candi-dates for its qualifications are treatedfairly and on an equal basis. A copyof our equal-opportunities policycan be obtained from the CentresCo-ordinator and Quality AssuranceManager, WSET® Awards.

Customer Service StatementThe quality and scope of servicecustomers can expect from WSET®

Awards is published in our CustomerService Statement. A copy can beobtained from the CentresCo-ordinator and Quality AssuranceManager, WSET® Awards.

UK Scholarship SchemeFor those candidates employed inthe drinks business in the UK, as wellas for a more limited number of candidates from the general public,WSET® Awards manages a schemeto match outstanding candidates intheir examinations to scholarshipawards made available by industrysponsors. The awards are typicallyvisits to wine- or spirit-producingregions. In a number of cases, furtherinterviews are held to determinesuitable candidates. Contact ourCentre Visits & Scholarships Managerfor further information and a currentlist of scholarships.

Regrettably, WSET® Awards is not ina position to offer grants to candidateswishing to pursue our qualifications.

Other IssuesAs a key learning outcome of theLevel 3 Advanced Certificate, candi-dates are required to consider thecultural and political influencesaffecting wine and spirit productionin both the domestic and inter-national markets. Given the broadgeographical coverage of the qualifi-cation, this encourages candidates todevelop an awareness of differentcountries and cultures, particularlybut not exclusively within Europe.

A candidate will be required to show:

• a broad understanding of theinfluence of the European UnionCommon Agricultural Policy on thedevelopment of wine production inthe countries of the EuropeanUnion

• a more detailed knowledge of theregulations relating to thedescription and labelling of wineintended for sale within theEuropean Union, regardless ofwhere the wine is produced. Thisprovides the opportunity for acase study on how the EuropeanUnion works in a narrowly definedarea and highlights an importantcultural difference between, inparticular, the United Kingdomand some other countries.

Unit One - Wines and Spirits of theWorld makes specific reference,with detail appropriate to the levelof the qualification, to the healthissues associated with alcoholconsumption.

4 Introduction continued


5WSET® Level 3 Certificate in Wines & Spirits

Holders of the WSET® Level 3Certificate in Wines and Spirits will beable to describe the characteristics ofthe principal wines and spirits of theworld and give information on the keyfactors influencing style, quality andvalue. They will consequently be in aposition to advise management, toanswer customer queriesauthoritatively, and to make informedselections of wines and spirits in avariety of situations.

Qualification aimsThe Level 3 Certificate qualificationis designed to give a thorough under-standing of the principal wines andspirits of the world and theircommercial importance in the world’smarket. The qualification will assistthose who are required to makeprofessional evaluations of wines andspirits with regards to their quality andcommercial value. The qualificationprovides the in-depth product knowl-edge required to underpin job skillsand competencies, for example inproduct selection in the retail andhospitality sectors.

• by the use of the WSET®

Systematic Approach to Tasting,produce tasting notes and use theinformation contained within themto identify the style, quality andprice band of wines and spirits

• provide information for customersand staff on the health issuesrelating to wines and spirits

• provide information and advice forcustomers and staff on the correctstorage and service of wines andspirits.

Qualification objectivesOn completion of this qualification acandidate will be able to:

• explain the key factors influencingthe production of the principalwines and spirits of the world andhow those factors influence thestyle, quality and price

• describe in detail the characteris-tics of the principal wines andspirits of the world

• use knowledge of the principalwines and spirits of the world to make recommendations tocustomers in a variety of situations

• apply the principles of food andwine matching to the key styles ofwine available

Qualification Structure

WSET® Level 3 Certificate in Wines and Spirits

Core UnitsUnit One - Wines and Spirits of the World

Unit Two - Wine Tasting

To be awarded the WSET® Level 3 Certificate in Wines and Spirits, a candidate must complete both core units


Progression Routes

WSET® Level 4 Diplomain Wines and Spirits

The WSET® Level 3 Certificate inWines and Spirits is required forprogression to the WSET® Level 4Diploma in Wines and Spirits.

National Vocational Qualifications(NVQs)

The WSET® Level 3 Certificate inWines and Spirits provides underpin-ning knowledge for a number ofNVQ units. Tracking guides to theappropriate NVQ units in hospitalityand distributive sectors are availablein the APP Handbook and from theWSET® website (www.wset.co.uk).

6 WSET® Level 3 Certificate in Wines & Spirits continued

EnrolmentThere are no restrictions on entryto the WSET® Level 3 AdvancedCertificate in Wines and Spirits.Students who are under the legalminimum age for the retail purchaseof alcoholic beverages in the countrywhere the examination is being heldwill not be allowed to sample anyalcoholic beverage as part of theircourse, but this is not a barrier tosuccessfully completing the qualifica-tion. Similarly, students who choosenot to taste alcohol for health,religious or other reasons will not findthis a barrier to successfully complet-ing the qualification.

Guided Learning HoursIt is recommended that a studentshould allocate a minimum of 84hours of study to successfullycomplete the full programme of twounits. The hours will usually be acombination of taught and privatestudy time. It is recommended thatthe teaching delivery time for the unitprogramme is not less than 28 hours.

Unit Title Element Element Code Title

Unit OneWines and Spirits of the World(6 credits)

Unit TwoWine Tasting(2 credits)

1.1

1.2

1.3

1.4

1.5

1.6

2.1

2.2

Production of wine

Light wines of the world

Sparkling wines of the world

Fortified (Liqueur) wines of the world

Spirits and liqueurs of the world

Information and advice for customers and staff

Identify and record the characteristics of the principal wines of the world

Identify and assess the quality and commercial valueof wines

The two units are divided into elements as follows:


7Unit One - Wines and Spirits of the World

ELEMENT ONE - PRODUCTION OF WINELearning Outcomes1. Understand the effect of location and identify the key factors influencing

viticultural practice; explain how they influence the style, quality and priceof the wines produced.

2. Identify the key options available for vinification, maturation and bottling;explain how they influence the style, quality and price of the wines produced.

3. Understand the legal requirements for labelling of wines for sale within theEuropean Union.

4. Understand the cost breakdown for wine in the local market.

Climate Regional climate, site climate and annual weather conditions

Soil Influence of soil types, vineyard aspect, terroir

The Vine Definition of species, vine varieties, crossings, hybrids, clones, phylloxera, rootstocks, grafting and vine selection, problems of the vine

The Vineyard Annual vineyard cycle, yields, training, pruning, vineyard problems, harvesting

Fermentation Principles of alcoholic fermentation, pre-fermentation adjustments

Sequence of Red, rosé, white, sweet

Presses, fermentation equipment

Maturation Influence of maturation, attributes of wine suitable formaturation, vessels used for maturation, short cuts to maturation

Fining Define fining, agents used in fining

Filtration Define filtering, types of filters used

Stabilisation Chemical and microbiological instability and cures

Bottling Cold sterile and hot bottling

Still Wines QWPSR, Table Wine with Geographical Description,Table Wine, Wine with Geographical Description, Wine

Sparkling Wines QSWPSR, Quality Sparkling Wine, Sparkling Wine, Aerated Sparkling Wine

General Varietal labelling, Vintage

RANGE A LOCATION

RANGE B VITICULTURE

RANGE C VINIFICATION

Production,Equipment andOperations

RANGE D MATURATION AND BOTTLING

RANGE E EU LABELLING REGULATIONS


ELEMENT TWO - LIGHT WINES OF THE WORLDLearning Outcomes1. Identify the key light-wine-producing regions and districts of the principal

wine-producing countries of the world and, where appropriate, the importantcommunes.

2. Identify the key factors influencing the style, quality and price of the wines fromthe identified regions and districts.

3. Describe the characteristics of the principal wines of the identified regionsand districts.

8 Unit One - Wines and Spirits of the World continued

FRANCEBordeaux Médoc, Haut-Médoc (Saint-Estèphe, Pauillac, Saint-Julien,

Margaux), Graves (Pessac-Léognan), Sauternes (Barsac),Saint-Emilion (Saint-Emilion satellites), Pomerol, Fronsac,Côtes de Bourg, Premières Côtes de Blaye, Entre-Deux-Mers,Premières Côtes de Bordeaux

South West France Bergerac, Monbazillac, Côtes de Duras, Buzet, Cahors,Madiran, Vin de Pays (VDP) des Côtes de Gascogne,VDP du Gers

Burgundy Chablis, Côte de Nuits (Gevrey-Chambertin, Vougeot,Vosne-Romanée, Nuits-Saint-Georges), Côte de Beaune(Aloxe-Corton, Pommard, Volnay, Meursault, Puligny-Montrachet, Chassagne-Montrachet), Côte Chalonnaise,Mâconnais (Pouilly-Fuissé), Beaujolais (Beaujolais Crus)

Loire Muscadet, Muscadet de Sèvre-et-Maine (including Sur Lie),Anjou, Savennières, Coteaux du Layon, Saumur, Touraine,Chinon, Bourgueil, Vouvray, Sancerre, Pouilly-Fumé,Menetou-Salon

Alsace Alsace, Alsace Grand Cru

Rhône Côte-Rôtie, Condrieu, Saint-Joseph, Hermitage,Crozes-Hermitage, Cornas, Côtes du Rhône,Côtes du Rhône Villages, Châteauneuf-du-Pape, Gigondas,Vacqueyras, Lirac, Tavel, Rhône satellites

Southern France Provence (Côtes de Provence, Coteaux d’Aix-en-Provence,Bandol), VDP des Bouches-du-Rhône, VDP du VaucluseLanguedoc-Roussillon (Coteaux du Languedoc, Fitou,Minervois, Corbières, Côtes du Roussillon,Côte du Roussillon-Villages), VDP d’Oc, VDP de l’Hérault,VDP du Gard, VDP de l’Aude

RANGE A REGIONS AND DISTRICTS


9Unit One - Wines and Spirits of the World continued

ITALYPiedmont Barolo, Barbaresco, Barbera d’Asti, Dolcetto d’Alba,

Gavi, Langhe

Trentino-Alto-Adige Trentino, Alto Adige

Friuli-Venezia Giulia Collio, Friuli Grave

Veneto Valpolicella, Amarone della Valpolicella, Recioto della Valpolicella, Soave, Bardolino,Veneto IGT (Indicazione Geografica Tipica)

Tuscany Brunello di Montalcino, Chianti, Chianti districts (Classico,Rufina, Colli Senesi), Vernaccia di San Gimignano, Vino Noble di Montepulciano, Tuscan IGT

Marche Conero, Verdicchio dei Castelli di Jesi

Umbria Orvieto

Lazio Frascati

Abruzzo Montepulciano d’Abruzzo, Trebbiano d’Abruzzo

Campania Taurasi, IGT

Puglia Copertino, Salice Salentino, IGT

Basilicata Aglianco del Vulture, IGT

Sicily Sicilia IGT

SPAINThe Upper Ebro Navarra, Rioja, Somontano

Catalunya Catalunya, Costers del Segre, Penedès, Priorato, Tarragona

Duero Valley Ribera del Duero, Rueda, Toro

Galicia Rías Baixas

Levante Valencia

Castilla-La Mancha La Mancha, Valdepeñas

PORTUGAL

Northern Portugal Bairrada, Dâo, Douro, Vinho Verde

Southern Portugal Ribatejo, Alentejo, Vinho Regional Alentejano

RANGE A REGIONS AND DISTRICTS (continued)



GERMANY

Mosel-Saar-Ruwer Bernkastel, Piesport, Ruwer, Saar

Nahe Schlossböckelheim

Rheingau Geisenheim, Johannisberg, Rüdesheim

Rheinhessen Nierstein

Pfalz Forst, Deidesheim

Baden Kaiserstuhl-Tuniberg

CENTRAL AND SOUTH EASTERN EUROPEAustria Burgenland, Niederösterreich

Greece Naoussa, Nemea, Santorini, Vin de Pays

Hungary Eger, Tokaj-Hegyalja, varietal wine production

Romania Dealul Mare, varietal wine production

Bulgaria Black Sea Region, Danube Plain, Struma Valley,Thracian Valley

Cyprus

SOUTH AFRICAWestern Cape Constantia, Paarl, Stellenbosch, Walker Bay, Worcester

AUSTRALIACross Regional South Eastern Australia, Murray-Darling

South Australia Adelaide Hills, Barossa Valley, Clare Valley, Coonawarra,Eden Valley, Limestone Coast, McLaren Vale, Padthaway,Riverland

New South Wales Hunter Valley, Riverina (MIA)

Victoria Mornington Peninsula, Rutherglen, Yarra Valley

Western Australia Frankland River, Margaret River, Mount Barker, Swan Valley

NEW ZEALANDNorth Island Auckland, Gisborne, Hawkes Bay, Martinborough

South Island Canterbury, Marlborough, Nelson, Otago

NORTH AMERICAUSACalifornia North Coast (Carneros, Mendocino, Napa Valley, Sonoma),

North Central Coast (Monterey), South Central Coast (Santa Barbara, San Luis Obispo),Central Valley, Sierra Foothills

Oregon

Washington




NORTH AMERICA (continued)

New York State

Other Countries Canada

SOUTH and CENTRAL AMERICAChile Aconcagua (Casablanca), Central Valley (Curico, Maipo,

Rapel), Southern Region (Bío Bío, Itata)

Argentina Cafayate, Mendoza, Rio Negro, San Juan

Other Countries Brazil, Mexico, Uruguay

OTHER WINE-PRODUCING COUNTRIESEngland and Wales

Lebanon Bekaa Valley

PRICE AND QUALITYCategories Inexpensive, mid-priced, high-priced, premium

Cost Breakdown Ex cellars/FOB price, agent commission, exchange rate, transport,storage and distribution, taxes, profit margin

INFLUENCESStyle Climate, soils, grapes, viticulture, vinification, maturation,

wine production, regulations, commercial value

Quality Microclimates, vintage variations, soils, grapes, viticulture, vinification, blending, maturation, wine-production regulations

Other Market forces, production levels, branding, cultural,political influences, outside influences and investment


RANGE B KEY FACTORS INFLUENCING STYLE, QUALITY AND PRICE OF WINES



ELEMENT THREE - SPARKLING WINES OF THE WORLDLearning Outcomes1. Identify the key sparkling wine-producing regions and districts of the principal

wine-producing countries of the world and, where appropriate the importantcommunes.

2. Describe the methods of production used for sparkling wines.

3. Identify the key factors influencing the style, quality and price of the sparklingwines from the identified regions and districts.

4. Describe the characteristics of the principal sparkling wines of the identified regions.

RANGE A REGIONS AND DISTRICTSFrance Alsace, Burgundy, Champagne, Limoux,

Loire (Saumur, Vouvray)

Spain Cava

Italy Asti, Lambrusco, Prosecco

Germany Sekt

New World Australia, California, New Zealand, South Africa

Methods Traditional, transfer, tank, carbonation


Quality Non-vintage, vintage, prestige cuvée

Cost Breakdown Ex cellars/FOB price, agent commission, exchange rate, transport, storage and distribution, taxes, profit margin

INFLUENCESStyle Climate, grapes, blend, method of production, maturation,

style definitions, legal definitions, commercial value, brand identity

Quality Microclimates, vintage variations, soils, grapes, viticulture, vinification, blending, maturation, wine-production regulations

Other Market forces, production levels, branding, cultural, political influences, outside influences and investment

RANGE B METHODS OF PRODUCTION

RANGE C KEY FACTORS INFLUENCING STYLE, QUALITY AND PRICE OF WINES



ELEMENT FOUR - FORTIFIED (LIQUEUR) WINES OF THE WORLDLearning Outcomes1. Identify the key fortified wine-producing regions and districts of the

principal wine-producing countries of the world.

2. Describe the methods of production used for fortified wines.

3. Identify the key factors influencing the style, quality and price of the fortifiedwines from the identified regions and districts.

4. Describe the characteristics of the principal fortified wines of the identifiedregions and districts.

RANGE A REGIONS AND DISTRICTSPortugal Madeira, Port (Douro Valley)

Spain Montilla-Moriles, Sherry (Jerez)

France Vins Doux Naturels: Languedoc-Roussillon, Rhône

Australia Rutherglen

Methods Fortification to interrupt fermentation,Fortification after fermentation


Cost Breakdown Ex cellars/FOB price, agent commission, exchange rate, transport, storage and distribution, taxes, profit margin

INFLUENCESStyle Climate, grapes, blend, method of production, maturation,

style definitions, legal definitions, commercial value, brand identity

Quality Microclimates, vintage variations, soils, grapes, viticulture, vinification, blending, maturation, production regulations


RANGE B METHODS OF PRODUCTION

RANGE C KEY FACTORS INFLUENCING STYLE, QUALITY AND PRICE OF WINES



ELEMENT FIVE - SPIRITS AND LIQUEURS OF THE WORLDLearning Outcomes1. Understand the production processes for spirits and liqueurs of the world.

2. Identify the key spirits and liqueurs of the world.

3. Identify the key factors influencing the style, quality and price of the spirits and liqueurs identified.

4. Describe the characteristics of the key spirits and liqueurs.

RANGE A PRODUCTION PROCESSESDistillation Production of alcoholic base liquid, vapourisation

by heat, condensation

Stills Pot still, continuous still (patent, Coffey)

Brandy and other Grapes: Cognac, Armagnac, grape brandy, marc, Fruit Spirits grappa, Spanish brandy

Apples: CalvadosOther fruits: Eau-de-vie de Kirsch, Poire William, Eau-de-vie de Framboise

Whiskies Scotch, Irish, Canadian, Bourbon, rye

Rum and other Cuba, Jamaica, Barbados, Guyana,Cane Spirits Martinique and Guadaloupe, Brazil

Tequila and Mezcal Plata, Joven Abacado, Reposado, Añejo

Vodka Eastern, Western, flavoured

Gin and other Gin, Aquavit, Aniseed-flavoured spiritFlavoured Spirits

Liqueurs Herb, citrus, stone fruit, seed, kernel and bean, dairy


Cost Breakdown Dry goods, production costs, maturation losses, producer’s profit, distributor’s margin, transport, marketing, taxes, retail margin

INFLUENCESStyle Raw materials, area of production, type of still, method

of production, flavourings, maturation, blending and brand profile

Quality Raw materials, area of production, type of still, method of production, blending, maturation, brand profile


RANGE B SPIRITS AND LIQUEURS

RANGE C KEY FACTORS INFLUENCING STYLE, QUALITY AND PRICE OF SPIRITS



ELEMENT SIX - INFORMATION AND ADVICE FOR CUSTOMERS AND STAFFLearning Outcomes1. Provide information about the style characteristics of the principal wines and

spirits of the world.

2. Use product knowledge to make recommendations to meet customers’ style,quality and price requirements when purchasing wines and spirits.

3. Understand the principles of food and wine matching.

4. Offer recommendations for customers and staff on the sale and service ofwines and spirits.

5. Identify common faults found in wine and provide information on possiblecauses.

6. Understand the social, health and safety issues relating to the consumptionof wines and spirits.

RANGE A STYLE CHARACTERISTICSDescribe using Appearance, nose, palate, conclusionWSET® SystematicApproach to Tasting

Categories Inexpensive, mid-priced, high-priced, premium

Wine Weight, flavour intensity and fruit character, acidity, Considerations texture/tannins, sweetness

Food Intensity of flavour, sour, sweet, salt, spice, smoke, Considerations richness (weight), fat and oiliness

Storage Optimum conditions, long-term and short-term storage,stock rotation

Service Sequence of service, serving temperatures, opening and decanting, glassware and equipment, accompaniments

Wine Customer taste, price, occasion, organisations’ requirements

Faults Oxidised, corked, high sulphur dioxide, refermentation,acetic spoilage, hydrogen sulphide, tartrate crystals

Safe Consumption Safe consumption of alcohol

RANGE B QUALITY AND PRICE

RANGE C PRINCIPLES OF FOOD AND WINE MATCHING

RANGE D SALES AND SERVICE

RANGE E COMMON FAULTS

RANGE F HEALTH ISSUES


16 Unit Two - Wine Tasting

RANGE A COMMERCIAL

Reason for Quality, authenticity, value, monitor progressionAssessing Wine

ELEMENT ONE - IDENTIFY AND RECORD THE CHARACTERISTICSOF THE PRINCIPAL WINES OF THE WORLD

Learning Outcomes1. Understand the key requirements and stages of the WSET® Level 3

Systematic Approach to Tasting.

2. Understand the commercial reasons for the keeping of accurate tasting records.

3. Produce accurate records when tasting wine using the WSET® Level 3 Systematic Approach to Tasting.

ELEMENT TWO - IDENTIFY AND ASSESS THE QUALITY AND COMMERCIALVALUES OF WINES

Learning Outcomes1. Identify the key characteristics of wines through application of the

WSET® Level 3 Systematic Approach to Tasting.

2. Identify the style of the key wines of the regions and districts of theprincipal wine-producing regions of the world through application of theWSET® Level 3 Systematic Approach to Tasting.

3. Evaluate the quality and price of the key wines of the regions and districts of the principal wine-producing regions of the world through application of the WSET® Level 3 Systematic Approach to Tasting.

4. Produce accurate records when tasting wine using the WSET® Level 3Systematic Approach to Tasting.


17Unit Two - Wine Tasting continued

WSET® LEVEL 3 SYSTEMATIC APPROACH TO TASTING WINE

CONCLUSIONSQuality poor – acceptable – good – outstanding

Price category inexpensive – mid-priced – high-priced – premium

Readiness needs time – ready to drink, but can age – at peak/drink soonfor drinking – tired/past its best

APPEARANCEClarity clear – dull

Intensity water-white – pale – medium – deep – opaque

Colour white colourless – lemon-green – lemon – gold – amber – brown(Hue) rosé pink – salmon – orange

red purple – ruby – garnet – tawny – brown

Other observations eg rim vs core, legs/tears, deposit, petillance, tints/highlights

NOSECondition clean – unclean ( fault: oxidised – out of condition – cork taint – other )

Intensity light – medium – pronounced

Development youthful – developing – fully developed – tired/past its bestdeliberate oxidation

Aroma fruit – floral – spice – vegetal – oak – othercharacteristics

PALATESweetness dry – off-dry – medium-dry – medium – medium-sweet

– sweet – luscious

Acidity low – medium (-) – medium – medium (+) – high

Tannin level low – medium (-) – medium – medium (+) – high

Alcohol level low – medium (-) – medium – medium (+) – highfortified: (low/medium/high level)

Body light – medium (-) – medium – medium (+) – full

Mousse delicate – creamy – aggressive

Flavour intensity light – medium (-) – medium – medium (+) – pronounced

Flavour fruit – floral – spice – vegetal – oak – othercharacteristics

Length short – medium (-) – medium – medium (+) – long

Copyright Wine & Spirit Education Trust 2007


18 Unit Two - Wine Tasting continued

LIGHT WINESGENERAL Rosé 1 of 1 Any dry rosé wine

BORDEAUX Red 1 of 2 Inexpensive Bordeaux, Bordeaux Supérieur

1 of 2 Saint-Emilion Grand Cru Classé,Saint-Emilion Premier Grand Cru Classé

1 of 3 Haut-Médoc commune level AC,Haut-Médoc Cru Classé,Haut-Médoc Cru Bourgeois

White 1 of 2 Dry Bordeaux, Entre-Deux-Mers1 of 2 Barsac, Sauternes

SOUTH WEST FRANCE Red 1 of 2 Cahors, Madiran

BURGUNDY Red 1 of 2 Côte d’Or commune, Côte d’Or Premier Cru2 of 2 Basic Beaujolais, Beaujolais Cru

White 1 of 1 Chablis1 of 2 Côte d’Or commune, Mâcon

RHÔNE VALLEY Red 1 of 1 Côtes du Rhône1 of 3 Cornas, Hermitage, Saint-Joseph1 of 1 Châteauneuf-du-Pape

SOUTHERN FRANCE Red 1 of 5 Corbières, Côtes du Roussillon, Fitou,Minervois, varietal Vin de Pays

White 1 of 1 Varietal Vin de Pays

LOIRE VALLEY White 1 of 1 Muscadet de Sèvre-et-Maine sur lie1 of 3 Vouvray Sec, Vouvray Demi Sec,

other Chenin Blanc based wine1 of 2 Pouilly-Fumé, Sancerre

ALSACE White 1 of 1 Riesling 1 of 3 Gewurztraminer, Muscat, Pinot Gris

ITALY Red 1 of 2 Barolo, Barbaresco 1 of 1 Chianti Classico Riserva1 of 2 Valpolicella, Amarone della Valpolicella1 of 1 Southern Italian red

White 2 of 2 North Eastern varietal,any traditional-style dry white

1 of 2 Modern central white,modern southern white

RANGE B KEY WINES OF THE REGIONS AND DISTRICTSCountry/Region

MinimumRecommendedTasting

Name of Wineto be Tasted

WineStyle


19Unit Two - Wine Tasting continued

LIGHT WINES (continued)

SPAIN Red 1 of 1 Modern-style red1 of 3 Reserva Rioja, Navarra, Ribera del Duero1 of 1 Gran Reserva Rioja

White 1 of 2 Modern-style white from local or internationalvariety, traditional white Rioja

PORTUGAL Red 1 of 1 Modern-style red

White 1 of 1 Modern-style white

GERMANY White 2 of 2 Riesling QbA, Kabinett1 of 2 Spätlese, Auslese1 of 2 Trocken, Halbtrocken

AUSTRIA White 1 of 2 Grüner Veltliner, Pinot Blanc

HUNGARY White 2 of 2 Tokaji Aszú, modern varietal wine

Red 1 of 2 Traditional red, modern varietal red

ROMANIA Red 1 of 1 Modern varietal red

BULGARIA Red 1 of 2 Cabernet Sauvignon, traditional varietal wine

GREECE Red 1 of 3 Naoussa, Nemea, Vin de Pays / regional wine

White 1 of 1 Vin de Pays / regional wine

AUSTRALIA Red 3 of 3 Inexpensive high-volume blended brand,mid/premium Shiraz,mid/premium Cabernet Sauvignon

White 3 of 3 Oaked Chardonnay, South Australian Riesling,mid/premium other white

NEW ZEALAND Red 1 of 2 Martinborough Pinot Noir, Otago Pinot Noir

White 2 of 2 Marlborough Sauvignon Blanc,Hawkes Bay Chardonnay

SOUTH AFRICA Red 2 of 2 Pinotage, premium Bordeaux blend

White 1 of 2 Chenin Blanc, Sauvignon Blanc

UNITED STATES Red 2 of 2 California Zinfandel,California Cabernet Sauvignon

White 1 of 2 California Fumé Blanc, California Chardonnay

CHILE Red 1 of 2 Merlot, Carmenère

White 1 of 1 Sauvignon Blanc

RANGE B KEY WINES OF THE REGIONS AND DISTRICTS (continued)

Country/Region



WineStyle


Spirits and liqueurs do not form part of the Unit Two assessment, however, the WSET® strongly recommendsthat students are given the opportunity to taste the following spirits:

20 Unit Two - Wine Tasting continued

LIGHT WINES (continued)

ARGENTINA Red 1 of 2 Malbec, Bonarda

White 1 of 1 Torrontes

SPARKLING WINES

GENERAL 1 of 1 Any inexpensive tank-method sparkling wine

FRANCE 1 of 1 Any Appellation Contrôlée traditional-methodsparkling wine

CHAMPAGNE 1 of 1 Non-vintage

ITALY 1 of 1 Asti

SPAIN 1 of 1 Cava (traditional grapes)

NEW WORLD 1 of 2 Mid-priced or high-priced New Worldsparkling wine

FORTIFIED WINES

SPAIN 1 of 2 Fino, Manzanilla1 of 2 Dry Amontillado or Oloroso1 of 2 Any medium or sweet style of sherry

PORTUGAL 3 of 3 LBV Port, 10-year-old Tawny,any varietal Madeira

NEW WORLD 1 of 1 Liqueur Muscat

SPIRITS AND LIQUEURS

SCOTCH WHISKY 1 of 1 Single malt Scotch whisky

OTHER WHISK(E)Y 1 of 4 Blended Scotch whisky, Irish whiskey,Bourbon whiskey, Canadian whisky

COGNAC 1 of 2 VSOP, XO

OTHER BRANDY 1 of 4 Armagnac, Grappa, Marc, Spanish brandy

OTHER SPIRITS 1 of 4 Rum, Tequila, Vodka, Gin

RANGE B KEY WINES OF THE REGIONS AND DISTRICTSCountry/Region



WineStyle


21Examination Guidance

2 Examination Administration

Examinations are conducted byWSET® Approved ProgrammeProviders (APPs). Administratively,APPs must comply with the criteriaand codes of practice set out in theOperating Handbook issued to allAPPs.

3 Reporting of Results and Certification

Results of examinations are issuedby WSET® Awards as follows:

An all-candidate grade list alongwith student letters are issued to theAPP, for communicating results toindividual candidates.

Issue of certificates to successfulcandidates is via the APP.

Timescales for results and certifica-tion are published in the WSET®

Awards Customer Service Statement.

1 Assessment Method

Unit One

• Unit One will be assessed bya two-part WSET® Awards-setclosed-book examination paper.A candidate will be required topass each part with a minimummark of 55%.

Part one comprises 50 multiple-choice questions. This part willassess knowledge and under-standing across the unit.

Part two is a question paperrequiring short written answers.This part will consist of fourquestions of equal weighting,and will assess the application ofknowledge across the unit.

The unit examination paper is tobe completed in one hour and 45minutes.

Unit Two

• Unit Two will be an internally setand assessed blind tasting of asingle wine. The tasting paper willassess a student’s application ofthe practical learning outcomes.The assessment brief will beprovided by WSET® Awards. Thepractical-tasting examination isto be completed in 15 minutes.The Unit Two examination canonly be set and marked byWSET® Approved Level 3 InternalAssessors.


Examination Specification for MCQ Paper - Tracking Chart

22 Unit One Multiple-choice

4 About The WSET® Level 3 Certificate Examination

The Wine & Spirit Education Trust does not release past papers for the WSET® Level 3Certificate examination.

Unit One Multiple-choice ExaminationThe multiple-choice examination papers are carefully compiled to reflect the weightinggiven to the elements of Unit One. The chart below gives a breakdown of the allocationof examination questions to each of the elements of Unit One.

Unit Questions per PaperElement

1.1 Location 7Production of Wine Viticulture

VinificationMaturation and BottlingEU LabellingCost Breakdown of Wine

1.2 France 26Light Wines of the World Italy

SpainPortugalGermanyCentral and South Eastern EuropeAustraliaNew ZealandSouth AfricaNorth AmericaSouth and Central AmericaOther wine-producing countriesFactors influencing style, quality and price of wines

1.3 Regions and districts 4Sparkling Wines Methods of productionof the World Factors influencing style, quality and price of wines

1.4 Regions and districts 4Fortified (Liqueur) Wines Methods of productionof the World Factors influencing style, quality and price of wines

1.5 Production processes 6Spirits and Liqueurs Spirits and liqueurs

Factors influencing style, quality and price of spirits

1.6 Style characteristics 3Information and Advice Quality and pricefor Customers and Staff Principles of food and wine matching

Sales and serviceCommon faultsHealth issues

Total questions 50


23Unit One Multiple-choice continued

4. Which one of thefollowing is an exampleof a low-trained, cane-pruned system ofvine cultivation?

a) Guyot simple.b) Gobelet.c) Lenz Moser.d) Cruzeta.

5. Which one of thefollowing Champagnestyles is the driest?

a) Dry.b) Brut.c) Extra Dry.d) Extra Brut.

6. What does the word“Erzeugerabfüllung”indicate on a Germanwine label?

a) The wine has beenawarded a medal at aregional tastingcompetition.b) The wine has beenbottled by the producer.c) The wine wasproduced organically.d) The wine is suitablefor diabetics.

7. In which region of Italy isthe DOCG zone of Gavi?

a) Piedmont.b) Lombardia.c) Veneto.d) Tuscany.

8. Which of the followingAppellations covers bothred and white wines?

a) Bourgogne Irancy.b) Bourgogne Aligoté.c) Bourgogne GrandOrdinaire.d) BourgognePassetoutgrains.

9. How is tannin detectedwhen tasting a maturered wine?

a) Stimulation of saliva atthe sides of the tongue.b) Burning sensation atthe back of the mouth.c) Mouth-dryingsensation.d) Woody smell.

10. What does the word“Quinta” mean on abottle of Port?

a) Vintage.b) Winery.c) Grape variety.d) Style.

11. Which one of thefollowing is the basespirit used for GrandMarnier?

a) Brandy.b) Vodka.c) Rum.d) GIn.

Unit One Multiple-choiceExaminationTo give students an idea ofthe sort of questions whichmight be asked, here is aselection with answers at theend. The examination con-sists of 50 questions.

1. Which one of thefollowing descriptionsbest defines the style ofAlsace Riesling?

a) Dry with high acidityand a petrol-like nose.b) Medium-sweet withhigh acidity and a petrol-like nose.c) Dry with low acidityand a honeyed nose.d) Medium-sweet withlow acidity and a honeyednose.

2. What is “remontage”?

a) Rousing of lees in cask during fermentation.b) Pumping of must overskins during fermentation.c) Heating of must toencourage fermentation.d) Working sedimentonto the cork in bottle-fermented sparkling wine.

3. What is the principalgrape variety in the Roséd’Anjou blend?

a) Gamay.b) Grolleau.c) Malbec.d) Cabernet Franc.


24 Unit One Multiple-choice continued

16. Which one of thefollowing villages is inthe Grande Champagnedistrict?

a) Bouzy.b) Cramant.c) Segonzac.d) Ay.

17. In which state ofAustralia is MargaretRiver?

a) New South Wales.b) Victoria.c) South Australia.d) Western Australia.

18. What is the name givento the process wherebythe sediment is expelledfrom a bottle ofChampagne?

a) Débourbage.b) Remuage.c) Buttage.d) Dégorgement.

19. What is the principalsubsoil of North-EasternSpain?

a) Basalt.b) Granite.c) Limestone.d) Sandstone.

20. Where is theAconcagua region?

a) Brazil.b) Chile.c) Argentina.d) Uruguay.

12. Which one of thefollowing descriptions isNOT permitted on a winelabel, if the wine is to besold within the EU?

a) Svischtov CabernetSauvignon.b) Coonawarra Shiraz.c) Napa Valley Zinfandel.d) New Zealand Chablis.

13. Which one of thefollowing wine styles isentitled to be classifiedas AC Entre-Deux-Mers?

a) White wine only.b) Red wine only.c) White & red wine only.d) White, red and roséwine.

14. Which one of thefollowing statementsis true?

a) Bourbon can be madeanywhere in the USA.b) Bourbon is made frommalted barley only.c) Canadian whisky ismade from rye only.d) Canadian whisky isusually pot-distilled.

15. What are “criaderas”?

a) Stages in the solerasystem.b) Warehouses formaturing Sherry.c) Containers forshipping Sherry.d) Mats on whichgrapes are dried.

Key to AdvancedCertificate ExampleQuestions

1. a

2. b

3. b

4. a

5. d

6. b

7. a

8. c

9. c

10. b

11. a

12. d

13. a

14. a

15. a

16. c

17. d

18. d

19. c

20. b


25Unit One Written Examination

Unit One Short Written ExaminationThe paper will consist of four questions of equal weighting requiring brief writtenanswers. The questions can be drawn from any area of the Unit One syllabus.

One question which can be on any one of the elements (1.3, 1.4, 1.5) or a combinationof the three elements

Examination Specification for Short Written Paper - Tracking ChartUnit Questions per PaperElement

1.1 Location 1Production of Wine Viticulture

VinificationMaturation and BottlingEU Labelling

1.2 France 1Light Wines of the World Italy

SpainPortugalGermanyCentral and South Eastern EuropeAustraliaNew ZealandSouth AfricaNorth AmericaSouth and Central AmericaOther wine-producing countriesFactors influencing style, quality and price of wines

1.3 Regions and districtsSparkling Wines Methods of productionof the World Factors influencing style, quality and price of wines

1.4 Regions and districtsFortified (Liqueur) Wines Methods of production 1of the World Factors influencing style, quality and price of wines

1.5 Production processesSpirits and Liqueurs Spirits and liqueursof the World Factors influencing style, quality and price of spirits

1.6 Style characteristics 1Information and Advice Quality and pricefor Customers and Staff Principles of food and wine matching

Sales and serviceCommon faultsHealth issues

Total questions 4


26 Unit One Written Examination continued

Below is an example question.

1. A customer who regularly purchases classic French winesrequests New World alternatives.Recommend a suitable NewWorld wine as substitute for theidentified wine, stating reasonsfor the selection.

a) Pouilly-Fumé:

b) Côte-Rôtie:

c) Saint-Emilion:

d) Margaux:

e) Chablis:


27Unit Two Tasting Examination

Unit Two Tasting Examination

In question one candidates will berequired to blind taste a single wineand produce a written analysis usingWSET® Level 3 Systematic Approachto Tasting.

The candidate will be required toidentify the wine and indicate theretail price band for the wine.

25 marks are allocated to this paper.


28 Examination Regulations

the subjects covered by the Level 2syllabus are advised to consult theirprospective tutor before enrolmenton a course of study for guidance onthe accreditation of prior learning.

1.2.2 The indicative levels of literacy andnumeracy required for the examina-tion are as follows:

literacy: Level 2 of the UK basic skillsnational standards, or equivalent

numeracy: Level 2 of the UK basicskills national standards, or equiva-lent.

2 Format and Results2.1 Candidates will be required to pass a

closed-book examination, comprisingtwo units. Unit One: A written assessment oftwo parts. The paper comprises of50 multiple-choice questions andfour short written answers to becompleted in one hour and 45minutes. A mark of 55% in each partis required to achieve a pass in thisunit of the qualification.Unit Two: A practical tasting paper inthe form of a blind tasting of onewine to be completed in 15 minutes.A mark of 55% is required to achievea pass in this unit of the qualification.In order to be awarded the WSET®

Level 3 Advanced Certificate inWines and Spirits, candidates mustachieve a pass in all papers and bothunits of the examination.

1 Entry Requirements

1.1 Eligibility

1.1.1 Candidates applying to sit theexamination must be over the legalminimum age for the retail purchaseof alcoholic beverages in the countrywhere the examination is being held,or be preparing for the examinationas a part of a recognised full timeprogramme of study, or haveobtained parental consent.

1.1.2 Candidates who are under the legalminimum age for the retail purchaseof alcoholic beverages in the countrywhere the examination is beingheld, or those who choose not totaste alcohol for health or religiousreasons, will not be eligible tocomplete the assessment for Unit 2of the Level 3 Advanced Certificate.In such instances, candidates willreceive a record of achievement onsuccessful completion of Unit 1, butwill not be awarded the Level 3Advanced Certificate qualification.

1.1.3 There are no restrictions on entry tothe Level 3 Advanced Certificatethrough overlaps with other qualifi-cations or parts of qualifications.

1.2 Recommended Prior Learning

1.2.1 Candidates are advised to achievethe WSET® Level 2 IntermediateCertificate in Wines and Spirits.Candidates who believe they have asufficiently good understanding of

Results are graded as follows:

Aggregate mark of 80% and above with Pass with Distinction no individual examination paper below 65%

Aggregate mark of between 65% and 79% Pass with Merit

Aggregate mark of between 55% and 64% Pass

Aggregate mark of 54% and below Fail


29Examination Regulations continued

5 Examination Conditions and Conduct5.1 It is a condition of entry that candi-

dates agree to the following specificconditions:

• the examination is to becompleted in the time specifiedfor each unit

• no reference is to be made to anymaterial, in whatever form, otherthan the examination questionpaper and answer sheet

• no communication of any kindbetween candidates is permitted

• the use of electronic devices ofany kind is prohibited

• the use of dictionaries of any kindis prohibited

• no examination question papersare to be removed from theexamination hall.

5.2 Candidates also agree to abide by theinvigilator’s instructions. Failure to doso may render a candidate’s resultsinvalid.

6 Examination EnquiryAny queries concerning the results of theLevel 3 Advanced Certificate examinationsmust be put in writing to the ExaminationsAdministrator at the WSET® within 20WORKING DAYS of the release of results.Where appropriate, documentation for theformal appeal process will be forwarded.

7 WSET® Awards Regulations

WSET® Awards reserve the right to add toor alter any of these regulations as itthinks fit.

2.2 Candidates who success-fullycomplete both units will be issuedwith a WSET® Level 3 AdvancedCertificate in Wines and Spirits andwill receive an overall grade basedon their aggregate mark over allexamination papers.A record of achievement will beissued to those candidates who havepassed individual units, indicatingthe grades achieved. Once all unitsare completed, a final result will beissued.

3 Reasonable AdjustmentsExamination candidates who have specialneeds, which are supported by indepen-dent written assessment are requested tocontact the examinations officer at theirAPP in the first instance. Further guidancefor examination officers and candidates isavailable from WSET® Awards as required.It is the policy of WSET® Awards that suchcandidates should not be placed at adisadvantage in the examinations.

4 ResitsCandidates may apply to resit individualunits if they are unsuccessful. There is nolimit on the number of attempts that maybe made.

Candidates resitting failed unitswill be ineligible for any grade in excess ofPass with Merit for the WSET® Level 3Advanced Certificate in Wines and Spirits.

Candidates who have passed units arenot permitted to retake them to improvetheir grade.


30 Notes


31Notes


32 Notes


specification for the advanced wset - philly wine2 introduction continued the national...

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