®
AdvancedSpecification for the
WSET® Level 3Awardin Wines and Spirits
www.wsetglobal.com
‘ exploring the worldof wines and spirits’
‘ exploring the worldof wines and spirits’
ISSUE TWELVE • JUNE 2011
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Contents
1–6 Introduction
7–8 WSET® Level 3 Award in Wines & Spirits
9–19 Unit One - The Theory of Wines and Spirits of the World
20–26 Unit Two - The Analytical Tasting of Wine
27 Examination Guidance
28–30 Unit One - Multiple Choice
31–32 Unit One - Written Examination
33 Unit Two - Tasting Examination
34–36 Examination Regulations
37–40 Notes
This specification contains necessary information for both candidates and programme
providers about the WSET® Level 3 Award 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.
The WSET® Level 3 Award in Wines and Spirits
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‘exploring the worldof wines and spirits’
‘exploring the worldof wines and spirits’
1
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2 Introduction continued
The Wine & Spirit Education Trust Qualifications
WSET® Awards is the qualifications division of theWine & Spirit Education Trust
We provide quality-assured qualificationsthat help people to know more aboutalcoholic beverages and to develop theirtasting skills. We do this by:
• liaising with the drinksindustry to set suitable syllabi
• approving programme providersto offer our qualifications
• setting examinations
• issuing certificates tosuccessful candidates.
The development and awarding ofWSET® accredited qualifications is thesole responsibility of WSET® Awards, theAwarding Body of The Wine and SpiritEducation Trust.
Qualification Frameworks
The UK Government has established anew regulatory authority, the Office ofthe Qualifications and ExaminationsRegulator (OfQual), which regulatesAwarding organisiations who offer qualifi-cations on the Qualifications andCurriculum Framework (QCF). All WSET®
qualifications up to Level 3 are beingsubmitted for inclusion in the QCF.
Full Title : The WSET® Level 1 Award in Wines
QCF Level : 1 Accreditation number 600/1504/4
Description : This qualification provides a basic introduction to the main styles of winesavailable to front-line staff involved in the service or sale of wine. The qualificationaims to provide the basic product knowledge and skills in the storage and serviceof wines required to prepare a person for their first job in wine hospitality or retail.
Qualifications and Curriculum Framework
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3Introduction continued
Qualifications and Curriculum Framework continued
Full Title : The WSET® Level 1 Award in Wine Service
Description : This qualification builds on the knowledge and skills taught in the Level 1 Awardin Wines, and shows how these can be used in a restaurant workplace. It isideal for anyone who needs to gain basic skills in wine service, including thosewishing to make their first steps into a career as a sommelier.
Full Title : The WSET® Level 1 Award in Spirits
QCF Level : 1 Accreditation number 600/1501/9
Description : This qualification provides a basic introduction to the main categories ofspirits available to front-line staff involved in the service or sale of spirits. The qualification aims to provide basic product knowledge to prepare a person for a role in hospitality or the spirits industry.
Full Title : The WSET® Level 2 Award in Spirits
QCF Level : 2 Accreditation number 600/1507/X
Description : This qualification offers a greater breadth and depth of knowledge in the specificarea of spirits and liqueurs than that offered by the broader-based Level 2Award in Wines and Spirits. This qualification offers focused coverage of allproduct categories in the field of spirits, end use of the identified productstogether with the theory of tasting technique.
Full Title : The WSET® Level 2 Award in Wines and Spirits
QCF Level : 2 Accreditation number 600/1508/1
Description : This qualification offers broad coverage of all product categories in the field ofalcoholic drinks, together with the theory of tasting technique. It is suitable forthose with little previous experience.
Full Title : The WSET® International Higher Certificate in Wines and Spirits
Description : The International Higher Certificate gives more comprehensive coverage of thewines and spirits of the world, with an increased focus on tasting technique.
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4 Introduction continued
Qualifications and Curriculum Framework continued
Full Title : The WSET® Level 3 Award in Wines and Spirits
QCF Level : 3 Accreditation number 600/1511/1
Description : The Level 3 Award gives more comprehensive coverage of the wines and spiritsof the world, with an increased focus on tasting technique.
Full Title : The WSET® Level 4 Diploma in Wines and Spirits
Description : This is a specialist qualification where detailed knowledge is combined withcommercial 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 Honours Diploma in Wines and Spirits
Description : This is an individual research project, where students can develop higher-levelresearch, evaluation and analytical skills in a specialist wine and spirit subject oftheir choice.
BS EN ISO 9001:2008
WSET® Awards operates a Quality Management System whichcomplies with the requirements of BS EN ISO 9001:2008 for themanagement of awards for qualifications and examinations in theproduct knowledge and tasting competence of alcoholic beverages. BS EN ISO 9001:2008
FS 66504
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5Introduction continued
course of study for a WSET® Level 3Award in Wines and Spirits, it is possibleto practice and generate evidence forportfolios in key skills. It should be notedthat the opportunities for developing keyskills and generating evidence might beaffected by the mode of study adopted.
Not all key-skills requirements arecovered by the WSET® Level 3 Award inWines and Spirits. We, therefore, advisethatany student who wishes to completethekey-skills requirements should contact a specialist key-skills advisorwho should be able to give suitableadvice for the completion of tasks.
However, two of the key skills have beenidentified where it is possible to developand practice key skills:
• communication
• improving own-learningand performance.
To aid the key-skills tutor and student wehave included tracking guides for the keyskills a student should be able todemonstrate when undertaking aWSET® Level 3 Award in Wines andSpirits, and these are available in theAPP Handbook and from the WSET®
website (www.wsetglobal.com).
The guides identify key skill opportunitieswhich will occur when using therecommended WSET® Tutor Guides andLevel 3 Award in Wines and Spirits studypack as part of the course of study forthe WSET® Level 3 Award in Wines andSpirits in Wines and Spirits. Tutors whoadopt alternative approaches to teachingmay generate different opportunities forthe development and demonstration ofkey skills.
How to prepare for the Level 3 Awardin Wines and Spirits
WSET® qualifications can only be offeredby organisations approved by WSET®
Awards, known as Approved ProgrammeProviders (APPs) and students wishing tostudy for a WSET qualification must enrolwith an APP. The student’s relationship iswith their APP and the APP is responsiblefor the delivery of the course andadministering the examination, which isset by WSET® Awards.
Group study with an APP is the best wayof learning how to taste, but some APPsalso prepare candidates for our examina-tions by distance learning.
A list of Approved Programme Providers(APPs) in the United Kingdom andoverseas is published on the WSET®
website (www.wsetglobal.com). Pleasecontact the APP directly to find out abouttheir programmes.
Development of Key Skills
• Key Skills
The UK Government, through the Officeof the Qualifications and ExaminationsRegulator, has defined levels of attain-ment in six key skills: communication,application of number, information tech-nology, working with others, improvingown-learning and performance, problemsolving.
The WSET® Level 3 Award in Wines andSpirits does not specifically assess anyof the key skills. However, it is consid-ered that there are opportunities for stu-dents to develop certain key skills andgenerate evidence for portfolio presen-tation.
For the benefit of tutors and students, amapping key for the six key skills hasbeen produced. The mapping key willgive examples where, in the natural
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Scholarship SchemeFor those candidates employed inthe drinks business in the UK, as well asfor a more limited number of candidatesfrom the general public and overseas,WSET® Awards manages a scheme tomatch outstanding candidates in theirexaminations to scholarship awardsmade available by industry sponsors.The awards are typically visits to wine orspirit producing regions. In a number ofcases, further interviews are held todetermine suitable candidates.Contact [email protected] for furtherinformation and a current list ofscholarships.
Please note that these scholarships donot take the form of financial grants tofund studies, but are a recognition ofexamination performance.
Diversity and Equality Policy
WSET® Awards fully supports theprinciple of diversity and equality and isresponsible for ensuring that allcandidates for its qualifications aretreated fairly and on an equal basis. Acopy of our diversity and equality policy can be obtained from theCentres Co-ordinator and QualityAssurance Manager, 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 Centres Co-ordinatorand Quality Assurance Manager, WSET®
Awards.
In the unlikely event of any dissatisfactionwith the service received, please contactthe registered APP in the first instance. Ifthe issue is not resolved please contactthe Centres Co-ordinator and QualityAssurance Manager, WSET® Awards.
6 Introduction continued
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7WSET® Level 3 Award in Wines & Spirits
Holders of the WSET® Level 3 Awardin Wines and Spirits will be able todescribe the characteristics of theprincipal 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 queries authorita-tively, and to make informed selec-tions of wines and spirits in a varietyof situations.
Qualification aimsThe WSET® Level 3 Award in Winesand Spirits qualification is designedto give a thorough understanding ofthe principal wines and spirits ofthe world and their commercialimportance in the world’s market.The qualification will assist those whoare required to make professionalevaluations of wines and spirits withregards to their quality and commer-cial value. The qualification providesthe in-depth product knowledgerequired to underpin job skills andcompetencies, for example in productselection in the retail and hospitalitysectors.
Qualification Structure
WSET® Level 3 Awardin Wines and Spirits
Core UnitsUnit One - The Theory of Wines and Spirits of the World
Unit Two - The Analytical Tasting of Wine
To be awarded the WSET® Level 3 Award in Wines and Spirits, a candidate must complete both core units.
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before enrolling on the course, toensure that this is a suitablequalification for them to study.
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 that theteaching delivery time for the unitprogramme is not less than 28 hours.
Progression Routes
WSET® Level 4 Diplomain Wines and SpiritsThe WSET® Level 3 Award in Winesand Spirits is required for progressionto the WSET® Level 4 Diploma inWines and Spirits.
8 WSET® Level 3 Award in Wines & Spirits continued
EnrolmentThe WSET® Level 2 or an equivalentlevel of experience is recommendedfor entry to the WSET® Level 3 Awardin Wines and Spirits. Students who areunder the legal minimum age for theretail purchase of alcoholic beveragesin the country where the examinationis being held, or those who choose notto taste alcohol for health or religiousreasons, will not be allowed to sampleany alcoholic beverage as part of theircourse. These candidates will not beeligible to complete the assessmentfor Unit 2 of the WSET® Level 3 Award.In such instances, candidates willreceive a record of achievement onsuccessful completion of Unit 1, butwill not be awarded the WSET® Level 3 Award qualification. Potential candi-dates should discuss their currentlevel of knowledge with their APP
Unit Learning Learning Title Outcome Outcome
Code Title
Unit OneThe theory of Wines and Spirits of theWorld(6 credits)
Unit TwoThe AnalyticalTasting of Wine(2 credits)
1
2
3
4
5
6
1
Explain the key factors in the production of the principal wines of the worldand describe how these influence wine style, quality and price
Describe in detail the characteristics of the principal wines of the world
Explain the key factors in the production of the principal sparkling wines ofthe world and describe how these influence wine style, quality and price
Explain the key factors in the production of the principal fortified (liqueur) winesof the world and describe how these influence wine style, quality and price
Explain the key factors in the production of the principal spirits and liqueursof the world and describe how these influence wine style, quality and price
Be able to provide information and advice to customers and staff aboutwines and spirits
Identify and assess the characteristics, quality and commercialvalues of the principal wines of the world
The two units are divided into learning outcomes as follows:
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9Unit One - The Theory of Wines and Spirits
of the World
LEARNING OUTCOME ONE - EXPLAIN THE KEY FACTORS IN THE PRODUCTION OF THE PRINCIPAL WINES OF THE WORLD AND DESCRIBE HOW THESE INFLUENCEWINE STYLE, QUALITY AND PRICE
Assessment Criteria1. Explain the effect of location on wine production.2. Identify the key factors influencing viticultural practice.3. Explain how the key factors influence the style, quality and price of thewines produced.
4. Evaluate the key options available for vinification, maturation and bottling.5. Explain how the key options for vinification, maturation and bottlinginfluence the style, quality and price of the wines produced.
6. Analyse 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
Red, rosé, white, sweet
Sequence of 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, cold sterile and hot bottling
Packaging and Glass, PET, bag in boxClosures Natural cork, synthetic cork, screw-cap
RANGE A LOCATION
RANGE B VITICULTURE
RANGE C VINIFICATION
Sequence ofProduction,Equipment andOperations
RANGE D MATURATION AND BOTTLING
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LEARNING OUTCOME TWO - DESCRIBE IN DETAIL THE CHARACTERISTICS OF THE PRINCIPAL WINES OF THE WORLD
Assessment Criteria
1. Identify the key light-wine-producing regions and districts of the principal wine-producing countries of the world and, where appropriate, the important communes ofthese regions and districts.
2. Analyse the key factors influencing the style, quality and price of the wines from theseregions and districts.
3. Describe the characteristics of the principal wines from these regions and districts.
The regions and districts for still wines are split into two levels, Group I and Group II.
Group I wines require candidates to be able to explain the style, quality and price of thewine in detail.
Group II wines require candidates only to state the location, main grape variety(ies), general climate and describe general style, quality level and price sector of the wine.
Note: there is no split for sparkling or fortified wines.
10Unit One - The Theory of Wines and Spirits
of the World continued
GROUP I GROUP II
FRANCEGeneral Vin de France
Bordeaux Bordeaux Côtes de BordeauxBordeaux Supérieur Entre Deux Mers AC
Médoc (Haut Médoc, Saint-Estèphe, Pauillac, Saint-Julien,Margaux)
Pessac-Léognan Graves
Saint Emilion (Saint Emilion Saint Emilion SatellitesGrand Cru) FronsacPomerol Canon-Fronsac
Sauternes (Barsac)
South West Bergerac (Monbazillac)CahorsMadiranCôtes de Gascogne IGPJurançon
Burgundy Bourgogne
Chablis (Chablis Premiers Cru,Chablis Grand Cru)
Côte de Nuits (Gevrey-Chambertin, Côte Chalonnaise (Rully,Vougeot, Vosne-Romanée, Mercurey, Givry, Montagny)Nuits-Saint-Georges)
RANGE A REGIONS AND DISTRICTS
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11Unit One - The Theory of Wines and Spirits
of the World continued
GROUP I GROUP II
FRANCEBurgundy Côte de Beaune (Aloxe-Corton, continued Beaune, Pommard, Volnay,
Meursault, Puligny-Montrachet, Chassagne-Montrachet)Grands Crus
Pouilly-Fuissé Mâcon (Mâcon-Villages)
Beaujolais (Beaujolais Villages, Beaujolais Crus)
Alsace Alsace (Alsace Grand Cru)
Loire Val de Loire IGP
Muscadet (Muscadet Sèvre etMaine, Sur Lie)
Coteaux de Layon, Savennières AnjouSaumur
Vouvray TouraineBougeuilChinon
Sancerre (white) Sancerre (red)Pouilly-Fumé Menetou-Salon
Rhône Hermitage (red) Hermitage (white)Crozes Hermitage (red) Crozes-Hermitage (white) Côte Rôtie Saint-JosephCondrieu Cornas
Côtes du Rhone (Côtes du Rhone Côtes du Rhone (Côtes duVillages) (red) Rhone Villages) (white)Châteauneuf-du-Pape (red) Châteauneuf-du-Pape (white)
GigondasVacqueyrasLiracTavel
Languedoc Pays d’Oc IGP
Roussillon Languedoc (Pic Saint Loup,Provence La Clape)
Minervois
Côtes du Roussillon (Côtes duRoussillon Villages)FitouCorbières
BandolCôtes de Provence
RANGE A REGIONS AND DISTRICTS (continued)
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12Unit One - The Theory of Wines and Spirits
of the World continued
GROUP I GROUP II
GERMANYMosel Bernkastel, Piesport Ruwer, Saar
Nahe Schlossböckelheim
Rheingau Rüdesheim, Geisenheim,Johannisberg
Rheinhessen Nierstein
Pfalz Forst, Deidesheim
Baden Kaiserstuhl-Tuniberg
Franken Franken
AUSTRIA Wachau Niederösterreich (Weinviertel)
Burgenland (Neusidlersee, Neusiedlersee-Hugelland, Mittelburgenland)
HUNGARY Tokaji
GREECE Regional Wines
NaoussaNemeaSantorini
ITALYPiemonte Barolo Langhe
Barbaresco Barbera d’AstiDoglianiDolcetto d’AlbaRoeroGavi
Trentino-Alto Trentino-Adige Alto Adige
Friuli-Venezia CollioGiulia Friuli Grave
Veneto Valpolicella (Amarone della BardolinoValpolicella, Recioto della Veneto IGTValpolicella) Soave
Tuscany Chianti BolgheriChianti Classico Vernaccia di San GimignanoBrunello di Montalcino Toscana IGTVino Nobile di Montepulciano
Marche ConeroVerdicchio dei Castelli di Jesi
RANGE A REGIONS AND DISTRICTS (continued)
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13Unit One - The Theory of Wines and Spirits
of the World continued
GROUP I GROUP II
ITALYcontinued
Umbria Orvieto
Lazio Frascati
Abruzzo Montepulciano d’AbruzzoTrebbiano d’Abruzzo
Campania Taurasi
Puglia Salice SalentinoCopertinoPuglia IGT
Basilicata Aglianico del Vulture
Sicily Sicilia IGT
SPAINGeneral DOs de Pago
Rioja Navarra Calatayud Cariñena
Priorat Catalunya Penedès
Ribera del Duero Toro Rueda VdlT Castilla y Leon
Rías Baixas Bierzo
Valencia Jumilla Yecla
La Mancha Valdepeñas VdlT de Castilla
PORTUGAL Vinho Regional Duriense (Douro) Vinho Regional Minho (Vinho Verde)Vinho Regional Beiras(Bairrada, Dão)
Vinho Regional LisboaVinho Regional Tejo
Vinho Regional Península de Setúbal Vinho Regional Alentejano(Alentejo)
RANGE A REGIONS AND DISTRICTS (continued)
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14Unit One - The Theory of Wines and Spirits
of the World continued
GROUP I GROUP II
USACalifornia Napa County (Napa Valley AVA, Mendocino County
Rutherford AVA, Oakville AVA, Mount Veeder AVA, Los Carneros AVA)
Sonoma County (Russian RiverValley AVA, Alexander Valley AVA,Dry Creek Valley AVA)
Central Valley Region (Lodi AVA)
Monterey County
Santa Barbara County (Santa Maria Valley AVA)San Luis Obispo County(Paso Robles AVA)
Oregon Willamette Valley AVA
Washington Columbia Valley AVA(Yakima Valley AVA)
New York Finger Lakes AVA
CANADA Ontario (Niagara Peninsula)
British Columbia (Okanagan Valley)
CHILE Coquimbo Region (Elqui, Limari)
Aconcagua Region (Casablanca) San Antonio, Leyda, Aconcagua
Central Valley Region (Rapel, Maipo, CuricóCachapoal, Colchagua)
Southern Region (Itata, Bío Bío)
ARGENTINA Mendoza Province (Uco Valley, Salta Province (Cafayate) Lujan de Cuyo, Maipu) San Juan Provence
Neuquen ProvenceRio Negro Provence
SOUTH Western Cape AFRICA Coastal Region (Stellenbosch) Paarl, Constantia, Durbanville
Breede River Valley Region (Worcester, Robertson)
Walker Bay, Elim, Elgin
RANGE A REGIONS AND DISTRICTS (continued)
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15Unit One - The Theory of Wines and Spirits
of the World continued
GROUP I GROUP II
AUSTRALIAGeneral South Eastern Australia
South Barossa Zone (Barossa Valley, Australia Eden Valley)
Mount Lofty Ranges Zone(Adelaide Hills, Clare Valley) Fleurieu Zone (McLaren Vale), Limestone Coast Zone Limestone Coast Zone(Coonawarra) (Padthaway)
Lower Murray Zone (Riverland)
Victoria Port Phillip Zone (Yarra Valley) Port Philip Zone (Geelong, Mornington Peninsula)Central Victoria Zone (Heathcote)
New South Hunter Valley Riverina Wales
Tasmania Tasmania
Western South Western Australia Zone Great Southern Region (Mount Australia (Margaret River) Barker, Frankland River)
NEW Hawke’s Bay Auckland, Gisbourne, ZEALAND Martinborough
Marlborough Nelson, Canterbury,Central Otago
RANGE A REGIONS AND DISTRICTS (continued)
PRICE AND QUALITY
Categories Inexpensive, mid-priced, high-priced, premium
Cost Breakdown Ex cellars/FOB price, agent commission, exchange rate, transport,storage and distribution, taxes, profit margin
INFLUENCES
Style 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
Other Market forces, production levels, branding, cultural, political influences, outside influences and investment
RANGE B KEY FACTORS INFLUENCING STYLE, QUALITY AND PRICE OF WINES
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LEARNING OUTCOME THREE - EXPLAIN THE KEY FACTORS IN THE PRODUCTION OF THE PRINCIPAL SPARKLING WINES OF THE WORLD AND DESCRIBE HOW THESE INFLUENCE WINE STYLE, QUALITY AND PRICE
Assessment Criteria1. Identify the key sparkling wine-producing regions and districts of the principalwine-producing countries of the world and, where appropriate the importantcommunes.
2. Describe the methods of production used for sparkling wines.
3. Analyse the key factors influencing the style, quality and price of thesparkling wines from these regions and districts.
4. Describe the characteristics of the principal sparkling wines produced in theseregions and districts.
RANGE A REGIONS AND DISTRICTSFrance Alsace, Burgundy, Champagne, Limoux,
Loire (Saumur, Vouvray)
Spain Cava
Italy Asti, Prosecco
Germany Sekt
New World Australia, California, New Zealand, South Africa
Methods Traditional, transfer, tank, carbonation
PRICE AND QUALITYCategories Inexpensive, mid-priced, high-priced, premium
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
Unit One - The Theory of Wines and Spirits of the World continued
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LEARNING OUTCOME FOUR - EXPLAIN THE KEY FACTORS IN THE PRODUCTION OF THE PRINCIPAL FORTIFIED (LIQUEUR) WINES OF THEWORLD AND DESCRIBE HOW THESE INFLUENCE WINE STYLE, QUALITY AND PRICE
Assessment Criteria1. Identify the key fortified wine-producing regions and districts of theprincipal wine-producing countries of the world.
2. Describe the methods of production used for fortified wines.
3. Analyse the key factors influencing the style, quality and price of thefortified wines from these regions and districts.
4. Describe the characteristics of the principal fortified wines produced inthese regions and districts.
RANGE A REGIONS AND DISTRICTSPortugal Madeira, Port (Douro Valley)
Spain Sherry
France Vins Doux Naturels: Languedoc-Roussillon, Rhône
Australia Rutherglen
Methods Fortification to interrupt fermentation,Fortification after fermentation
PRICE AND QUALITY
Categories Inexpensive, mid-priced, high-priced, premium
Cost Breakdown Ex cellars/FOB price, agent commission, exchange rate, transport, storage and distribution, taxes, profit margin
INFLUENCES
Style 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
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
Unit One - The Theory of Wines and Spirits of the World continued
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LEARNING OUTCOME FIVE - EXPLAIN THE KEY FACTORS IN THE PRODUCTION OF THE PRINCIPAL SPIRITS AND LIQUEURS OF THE WORLD AND DESCRIBE HOW THESE INFLUENCE WINE STYLE, QUALITY AND PRICE
Assessment Criteria1. Classify the key spirits and liqueurs of the world by category.
2. Select the production processes for spirits and liqueurs of the world.
3. Select the base materials used in the production of spirits and liqueurs.
4. Describe the methods of production used for the spirits and liqueurs of the world.
5. Define the most important labelling terms for spirits and liqueurs, both forinexpensive bulk production and premium quality products.
6. Describe the characteristics of the key spirits and liqueurs.
RANGE A PRODUCTION PROCESSES
Production Processes Conversion, fermentation, distillation, maturation, blending
Stills Pot still, continuous still
Brandy and other Cognac, Armagnac, grape brandy, marc, Grape Spirits grappa, Spanish brandy
Whiskies Scotch, Irish, Canadian, Bourbon, Tennessee
Rum and other Styles: White, golden, darkCane Spirits
Tequila and Mezcal Silver, Gold, Reposado, Añejo
Vodka Neutral, Premium, Super-premium
Gin and other Gin, Aniseed-flavoured spiritFlavoured Spirits
Liqueurs Herb, citrus, stone fruit, seed, kernel and bean, dairy
Brandy Cognac, Armagnac, Brandy de Jerez, Spanish, VS, VSOP, XO,Napoleon, Hors d'Age
Whisky Scotch: Blended, Malt
Irish
American Whiskey: Bourbon, Tennessee, Canadian
Rum White, golden, dark
Tequila Silver, Gold, Reposado, Añejo, 100% Agave
Vodka Premium
Gin Distilled, London Dry
Liqueurs
RANGE B SPIRITS AND LIQUEURS
RANGE C MOST IMPORTANT LABELLING TERMS
Unit One - The Theory of Wines and Spirits of the World continued
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19
LEARNING OUTCOME SIX - BE ABLE TO PROVIDE INFORMATION AND ADVICE TO CUSTOMERS AND STAFF ABOUT WINES AND SPIRITS
Assessment Criteria1. Use information about the style characteristics of the principal winesand spirits of the world.
2. Use product knowledge gained to make recommendations for alternativewines and spirits of a similar style, quality and price based on customers’requirements.
3. Apply the principles of food and wine matching to make recommendationsfor suitable pairings.
4. Make recommendations for customers and staff on the sale and serviceof wines and spirits.
5. Describe and differentiate between common faults found in wines.
6. State the legal issues relating to the consumption of wines and spirits.
7. State the social, health and safety issues relating to the consumption ofwines 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, umami, sweet, salt, spice, 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
Social responsibility 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 LEGAL, SOCIAL, HEALTH AND SAFETY ISSUES
Unit One - The Theory of Wines and Spirits of the World continued
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20 Unit Two - The Analytical Tasting of Wine
RANGE A COMMERCIAL
Reason for Quality, authenticity, value, monitor progressionAssessing Wine
LEARNING OUTCOME ONE - IDENTIFY AND ASSESS THE CHARACTERISTICS, QUALITY AND COMMERCIAL VALUES OF THE PRINICPAL WINES OF THE WORLD
Assessment Criteria
1. Describe the key characteristics of the principal wines of the worldthrough the means of industry recognised tasting terms.
2. Draw conclusions about the quality level, identity, provenanceand price level of the principal wines of the world.
3. Demonstrate the ability to produce accurate records when tasting wine.
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Copyright Wine & Spirit Education Trust 2011
21Unit Two - The Analytical Tasting of Wine continued
WSET Systematic Approach to Tasting® Level 3
CONCLUSIONSQuality faulty – poor – acceptable – good – very good – outstanding
Readiness for drinking/ too can drink now, but has drink now; not too old potential for ageing young potential for ageing intended for ageing
Identity e.g. location (country, region)e.g. grape variety/varieties
Price category inexpensive – mid-priced – high-priced – premium
APPEARANCEClarity clear or hazy (faulty?)
Intensity pale – medium (-) – medium – medium (+) – deep
Colour white lemon-green – lemon – gold – amber – brownrosé pink – salmon – orangered purple – ruby – garnet – tawny – brown
Other observations e.g. rim vs core, legs/tears, deposit, petillance
NOSECondition clean – unclean
(fault: oxidised – out of condition – cork taint – other)
Intensity light – medium (-) – medium – medium (+) – pronounced
Development youthful – developing – fully developed – tired/past its bestdeliberate oxidation?
Aroma characteristics e.g. fruits, flowers, spices, vegetables, oak aromas, other
PALATESweetness dry – off-dry – medium-dry – medium-sweet – sweet – luscious
Acidity low – medium (-) – medium – medium (+) – high
Tannin low – medium (-) – medium – medium (+) – high
Alcohol low – medium (-) – medium – medium (+) – highfortified wines: level (low – medium – high)
Body light – medium (-) – medium – medium (+) – full
Flavour intensity light – medium (-) – medium – medium (+) – pronounced
Flavour characteristics e.g. fruits, flowers, spices, vegetables, oak flavours, other
Other observations e.g. balance, texturesparkling wines: mousse (delicate – creamy – aggressive)
Length short – medium (-) – medium – medium (+) – long
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22 Unit Two - The Analytical Tasting of Wine
FRUIT/FLORAL
Floral acacia, chamomile, elderflower, blossom, rose, violet, (delicate or aromatic?)
Green Fruit apple (green/red?), gooseberry, pear, grape(simple/generic or specific? fresh or cooked? ripe or unripe?)
Citrus Fruit grapefruit, lemon, lime (juice or zest?)
(simple/generic or specific? fresh or cooked? ripe or unripe?)
Stone Fruit peach, apricot, nectarine (fresh or dried?)(simple/generic or specific? fresh or cooked? ripe or unripe?)
Tropical Fruit banana, kiwi, lychee, mango, melon, passion fruit, pineapple(simple/generic or specific? fresh or cooked? ripe or unripe?)
Red Fruit redcurrant, cranberry, raspberry, strawberry, red cherry, plum(simple/generic or specific? fresh or cooked? ripe or unripe?)
Black Fruit blackcurrant, blackberry, blueberry, black cherry(simple/generic or specific? fresh or cooked? ripe or unripe?)
Dried Fruit fig, prune, raisin, sultana, kirsch,jamminess, cooked, baked, stewed fruits, preserved fruits
AROMA AND FLAVOUR CHARACTERISTICS
Sweetness austere, thin or cloying, sticky?
Acid sour, refreshing or flabby, heavy?
Tannin level well-integrated, soft or harsh, bitter?
Alcohol delicate, light or hot, burning?
Fruit hollow, thin, neutral or juicy, fruit-driven?
Overall elegant, harmonious or shapeless, clumsy?
Tannin ‘grain’ silky, fine-grained, velvety, ripe or grippy, coarse, drying?
Tannin (whites) waxy, bitter, drying, coarse?
Viscosity watery, thin, or creamy, mouthcoating?
Carbon Dioxide petillant, prickly?delicate mousse, creamy mousse, aggressive mousse
OTHER OBSERVATIONS: BALANCE AND TEXTURE
BALANCE
TEXTURE
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23Unit Two - The Analytical Tasting of Wine continued
SPICE/VEGETABLE
Underripeness green bell pepper (capsicum), grass, white pepper, leafiness, tomato, potato
Herbaceous grass, asparagus, blackcurrant leaf
Herbal eucalyptus, mint, medicinal, lavender, fennel, dill
Vegetable cabbage, peas, beans, olive (black/green?)(fresh? cooked?)
Sweet Spice cinnamon, cloves, ginger, nutmeg, vanilla
Pungent Spice black/white pepper, liquorice, juniper
OAK/OTHER
Simplicity/ simple, neutral, indistinctNeutrality
Autolytic yeast, biscuit, bread, toast, lees
Dairy butter, cheese, cream, yoghurt
Oak vanilla, toast, cedar, charred wood, smoke, resinous
Kernel almond, coconut, hazelnut, walnut, chocolate, coffee
Maturity vegetal, mushroom, hay, wet leaves, forest floor, game, savourytobacco, cedar, honey, cereal
Animal leather, meaty, farmyard
Mineral earth, petrol, rubber, tar, stony/steely, wet wool
Oxidation/ caramel, toffee, staleness, sherry aromasout of condition
Cork taint mustiness, wet cardboard, TCA
Volatile Acidity vinegar, nail varnish remover
Reduction cabbage, eggs, sweat, rubber, blocked drains
AROMA FAULTS
AROMA AND FLAVOUR CHARACTERISTICS continued
WSET Systematic Approach to Tasting © 2011 is reproduced by permission of the Wine & Spirit Education Trust.
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24 Unit Two - The Analytical Tasting of Wine continued
LIGHT WINES
BORDEAUX Red Generic Bordeaux ACMédoc or Haut-Médoc Cru ClasséSaint-Emilion Grand Cru
Dry White Bordeaux AC, Graves or Pessac-Léognan
White Sauternes or Barsac
SOUTH WEST FRANCE Red Cahors or Madiran
BURGUNDY Red Beaujolais and Beaujolais (Villages or Cru)Generic Bourgogne Rouge ACCommune or Premier Cru level wine from Côte d’Or
White Chablis (Commune or Premier Cru)Chassagne-Montrachet, Meursault orPuligny-Montrachet (Commune or Premier Cru)
RHÔNE VALLEY Red Côtes du Rhône or Côtes du Rhône-VillagesChâteauneuf-du-Pape or GigondasCornas, Saint Joseph, Côte-Rôtie or Hermitage
SOUTHERN FRANCE Red Corbières, Fitou or MinervoisAny international varietal IGP
LOIRE VALLEY White Muscadet Sur LieVouvray Sec, Vouvray Demi Sec, Savennières orother Chenin Blanc based whitePouilly Fumé or Sancerre
ALSACE White Riesling Gewurztraminer, Pinot Gris or Pinot Blanc
GERMANY White Riesling QbA or KabinettRiesling Spätlese or AusleseEntry level or midmarket dry German RieslingErstes Gewächs (or equivalent high quality) dry Riesling
AUSTRIA White Wachau Grüner Veltliner
HUNGARY White Tokaji Aszú
RANGE B KEY WINES OF THE REGIONS AND DISTRICTSCountry/Region
Name of Wineto be Tasted
WineStyle
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25Unit Two - The Analytical Tasting of Wine continued
LIGHT WINES (continued)
ITALY Red Barolo or Barbaresco Valpolicella or Amarone della ValpolicellaChianti Classico RiservaAny southern Italian red
White Soave or Pinot GrisAny modern varietal IGT white
SPAIN Red Modern red from Catalonia or NavarraRibera del DueroRioja Reserva or Gran Reserva
White Rias Baixas or Rueda
PORTUGAL Red Douro, Dão or Alentejo
GREECE Red Naoussa or Nemea
SOUTH AFRICA Red Premium Cabernet Sauvignon based blendPinotage
White Chenin Blanc
AUSTRALIA Red Barossa ShirazCoonawarra Cabernet SauvignonInexpensive high volume brand
White Premium oaked ChardonnayClare Valley or Eden Valley RieslingHunter Valley Semillon
NEW ZEALAND Red Pinot Noir
White Sauvignon BlancChardonnay
UNITED STATES Red Napa (or subzone) Cabernet SauvignonPremium Pinot Noir (eg Carneros, Russian River,Santa Barbera, Oregon)California Zinfandel
White High quality oaked ChardonnayHigh quality oaked Sauvignon Blanc (Fumé Blanc)
RANGE B KEY WINES OF THE REGIONS AND DISTRICTS (continued)
Country/Region
Name of Wineto be Tasted
WineStyle
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Spirits and liqueurs do not form part of the Unit Two assessment, however, the WSET® stronglyrecommends that students are given the opportunity to taste the following spirits:
26 Unit Two - The Analytical Tasting of Wine continued
LIGHT WINES (continued)
CHILE Red CarmenèreCabernet Sauvignon
White Mid-range Sauvignon Blanc
ARGENTINA Red Cabernet SauvignonMalbec
White Torrontés
SPARKLING WINES
GENERAL Basic quality Brut tank method
CHAMPAGNE Non-Vintage Champagne
FRANCE AC Crémant Sparkling Wine, Vouvray or Saumur
ITALY Asti
SPAIN Cava
NEW WORLD New World premium sparkling wine
FORTIFIED WINES
SPAIN Fino or ManzanillaDry Amontillado or dry OlorosoBlended medium or sweet Sherry
PORTUGAL LBV Port10 year old Tawny Port
NEW WORLD Australian Muscat
SPIRITS AND LIQUEURS
SCOTCH WHISKY Single malt Scotch whisky
OTHER WHISK(E)Y Blended Scotch whisky, Irish whiskey,Bourbon whiskey or Canadian whisky
COGNAC VSOP or XO
OTHER BRANDY Armagnac, Grappa, Marc or Spanish brandy
OTHER SPIRITS Rum, Tequila, Vodka or Gin
RANGE B KEY WINES OF THE REGIONS AND DISTRICTSCountry/Region
Name of Wineto be Tasted
WineStyle
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27Examination Guidance
Candidates must sit both units at thesame sitting. Only resit candidates whohave achieved a pass in one unit arepermitted to sit single units.
WSET® Awards does not offer aegrotatawards, all assessment requirementsof the qualification must be met.
2 Examination Administration
Examinations are conducted by WSET®
Approved Programme Providers(APPs). Administratively, APPs mustcomply with the criteria and codes ofpractice set out in the OperatingHandbook issued to all APPs.
3 Reporting of Results
Results of examinations are issued byWSET® Awards as follows:
An all-candidate grade list along withstudent letters are issued to the APP,for communicating results to individualcandidates. Timescale for results is6-8 weeks from receipt of completedscripts.
Issue of certificates to successfulcandidates is via the APP.
1 Assessment Method
Unit One
• Unit One will be assessed bya two-part WSET® Awards-setclosed-book examination paper.A candidate will be required to passeach part with a minimum mark of55%.
Part one comprises 50 multiple-choice questions. This part willassess knowledge and understand-ing across the unit.
Part two is a question paperrequiring short written answers. Thispart will consist of four questions oftwenty four marks each and onefour mark question, and will assessthe application of knowledge acrossthe unit.
The unit examination paper is tobe completed in 1 hour and 45minutes.
All examination questions are basedon the published learning outcomesand the recommended study materialscontain the information required toanswer these questions correctly.
Unit Two
• Unit Two will be an internally setand assessed blind tasting of twowines. The tasting paper will assessa student’s application of thepractical learning outcomes. Theassessment brief will be providedby WSET® Awards. The practical-tasting examination is to becompleted in 30 minutes. The UnitTwo examination can only be setand marked by WSET® ApprovedLevel 3 Internal Assessors.
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4 About The WSET® Level 3 Award in Wines and Spirits Examination
The WSET® does not release past examination papers for this qualification.
Unit One Multiple-choice ExaminationThe multiple-choice examination papers are carefully compiled to reflect the weightinggiven to the learning outcomes of Unit One. The chart below gives a breakdown of theallocation of examination questions to each of the learning outcomes of Unit One.
28 Unit One Multiple-choice
NOTE: Learning outcomes 3 and 4 will be assessed by a combination of 6 questions. Learning outcome 5 is only assessed bymultiple choice questions.
Examination Specification for MCQ Paper - Tracking Chart
Learning Outcome Questions per PaperAssessment Criteria
1. Location 7ViticultureVinificationMaturation and BottlingCost Breakdown of Wine
2. France 26ItalySpainPortugalGermanyCentral and South Eastern EuropeAustraliaNew ZealandSouth AfricaNorth AmericaSouth and Central AmericaFactors influencing style, quality and price of wines
3. Regions and districts 6Methods of productionFactors influencing style, quality and price of wines
4. Regions and districtsMethods of productionFactors influencing style, quality and price of wines
5. Production processes 8Spirits and liqueursFactors influencing style, quality and price of spirits
6. Style characteristics 3Quality and price
Principles of food and wine matchingSales and serviceCommon faultsLegal, social, health and safety issues
Total questions 50
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29Unit 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 one of thefollowing pairs iscorrectly matched?
a) Condrieu andMarsanne.b) Saint-Péray andGrenache.c) Saint-Joseph andSyrah.d) Côte-Rôtie andCinsault.
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 a wineregion in Greece?
a) Nemea.b) Ribatejo.c) Lazio.d) Elqui.
Unit One Multiple-choiceExamination
To 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.
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30 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. Which one of thefollowing spirits must bedistilled from fruit?
a) Vodka.b) Gin.c) Armagnac.d) Tequila.
20. Where is theAconcagua region?
a) Spain.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) Catalunya 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 Level 3 Awardin Wines and SpiritsExample Questions
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
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31Unit One Written Examination
Unit One Short Written ExaminationThe paper will consist of four questions of equal weighting requiring brief written answers andone 4 mark question. The questions can be drawn from any area of the Unit One syllabus.
Examination Specification for Short Written Paper - Tracking Chart
Learning Outcome Questions per PaperAssessment Criteria
1. Location 1 x 24 markViticultureVinificationMaturation and BottlingCost breakdown of Wine
2. France 1 x 24 markItalySpainPortugalGermanyCentral and South Eastern EuropeAustraliaNew ZealandSouth AfricaNorth AmericaSouth and Central AmericaFactors influencing style, quality and price of wines
3. Regions and districts 1 x 24 markMethods of productionFactors influencing style, quality and price of wines
4. Regions and districtsMethods of productionFactors influencing style, quality and price of wines
6. Style characteristics 1 x 24 markQuality and price
Principles of food and wine matchingSales and serviceCommon faultsLegal, social, health and safety issues 1 x 4 mark
Total questions 5
NOTE: The assessment criteria covered in 6 may also be assessed in other questions on this paper.
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32 Unit One Written Examination continued
Below is an example question.
1. A customer who regularlypurchases classic French winesrequests New World alternatives.Recommend a suitable NewWorld wine as a substitute foreach of the wines listed, statingreasons for your selection.
a) Pouilly-Fumé:
b) Côte-Rôtie:
c) Saint-Emilion:
d) Margaux:
e) Chablis:
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33Unit Two Tasting Examination
Unit Two Tasting Examination
In question one candidates will berequired to blind taste two wines andproduce written analysis using theWSET® Level 3 Systematic Approachto Tasting technique.
The candidate will be required toidentify each wine and indicate theretail price band for both wines.
50 marks are allocated to this paper.
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34 Examination Regulations
1.2 Recommended Prior Learning
1.2.1 It is recommended that candidatesshould hold the WSET® Level 2Award in Wines and Spirits.Candidates who believe they have asufficiently good understanding ofthe 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 equivalentlevel of literacy in the language usedfor the examination.
numeracy: Level 2 of the UK basicskills national standards, or equivalent.
2 Format and results
2.1 Candidates will be required to pass aclosed-book examination, comprisingtwo units. Unit One: A written assessment oftwo parts to be completed in onehour and 45 minutes. The papercomprises:
• 50 multiple-choice questions
• Four short written answers andone 4 mark question
A mark of 55% in each part isrequired to achieve a pass in thisunit of the qualification.
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 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 able to sampleany alcoholic beverage as part oftheir course. These candidates willnot be eligible to complete theassessment for Unit 2 of the Level3 Award in Wines and Spirits. In suchinstances, candidates will receive arecord of achievement on successfulcompletion of Unit 1, but will not beawarded the Level 3 Award in Winesand Spirits qualification.
1.1.3 There are no restrictions on entry tothe Level 3 Award in Wines andSpirits through overlaps with otherqualifications or parts of qualifica-tions.
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 between 45% and 54% Fail
Aggregate mark of 44% and below Fail unclassified
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35Examination Regulations continued
Further guidance for examination officersand candidates is available from WSET®
Awards as required. It is the policy ofWSET® Awards that such candidatesshould not be placed at a disadvantage inthe examinations.Candidates are responsible for informingtheir APP of any such requirement at thetime of enrolment.
4 Resits
Candidates may apply to resit individualunits if they are unsuccessful. There is nolimit on the number of attempts that maybe made.
Candidates resitting failed units will beineligible for any grade in excess of Passwith Merit for the WSET® Level 3 Award inWines and Spirits.
Candidates who have passed units are notpermitted to retake them to improve theirgrade.
5 Examination Conditions and Conduct
5.1 It is a condition of entry that candi-dates agree to the following specificconditions:
• at the start of the examination allcandidates must supply the invigila-tor with proof of identity in the formof photographic ID
• 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 devicesof any kind is prohibited
• the use of dictionaries of anykind is prohibited
• the use of audible “alarms” onany clock or watch is prohibited
Unit Two: A practical tasting paperin the form of a blind tasting oftwo wines to be completed in 30minutes. A mark of 55% is requiredto achieve a pass in this unit of thequalification.In order to be awarded the WSET®
Level 3 Award in Wines and Spirits,candidates must achieve a pass in allpapers and both units of the exami-nation.
2.2 Candidates who successfullycomplete both units will be issuedwith a WSET® Level 3 Award inWines and Spirits and will receive anoverall grade based on their aggre-gate mark over all examinationpapers.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.Results for successful candidateswill be issued to APPs within 6-8weeks from receipt of completedscripts.
2.3 Successful candidates can apply touse the term WSET® Certified ontheir letterhead or business card.Contact [email protected] formore information.
3 Reasonable Adjustments
Examination candidates who have specialexamination requirements, which aresupported by independent writtenassessment are requested to notify theexaminations officer at their APP of anysuch requirement at the time of enrolment.
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36 Examination Regulations continued
6 Examination Feedback, Enquiries and Appeals
Candidates requiring feedback and/or anenquiry (re-mark) on their examinationpaper should contact their APP andrequest an Application Form for Feedbackand Enquiries Against Examination Results.The form must be completed andsubmitted to WSET® Awards along with theappropriate fee within 12 weeks of the dateof the examination. Any request receivedoutside of this time frame will not bereviewed. Feedbacks and enquiries will beissued within 6-8 weeks of receipt byWSET® Awards.
Any candidate unsatisfied with the result ofan enquiry of an examination paper shouldcontact the APP and request an Appealagainst Examination Results ApplicationForm, which must be completed andreturned to WSET® Awards, together withthe appropriate fee, no more than 10working days following notification of theenquiry decision. Appeals received outsideof this time frame will not be reviewed.Appeals will be issued within 6-8 weeks ofreceipt by WSET® Awards.
7 Student Satisfaction
Should any student have concerns thattheir APP is not providing the service thatthey expect, or is behaving in a way that isinconsistent with the standards requiredin terms of administration, tuition orexaminations they should first take thisup with their APP. If this does not lead toa satisfactory resolution, students areasked to contact our Quality AssuranceManager, John Townley, by email [email protected]. Please note that allcomplaints will be dealt with confidentially,but WSET® Awards cannot act on anony-mous complaints.
8 WSET® Awards Regulations
WSET® Awards reserve the right to add toor alter any of these regulations as itthinks fit.
• candidates who arrive after thepublished start time may be allowedto enter the room at the discretionof the invigilator and only if othercandidates are not compromised
• candidates may not leave theroom until the first 15 minutes ofthe examination time have
• candidates who complete theexamination/assessment earlymay leave the examination roomup until the last 10 minutesproviding they do not disturb othercandidates, no re-admission ispermitted
• invigilators have no authority tocomment upon, interpret, or expressan opinion on any examinationquestion
• any candidate who is suspected ofmisconduct will be advised to leavethe examination hall immediatelyand their examination paper will besubmitted to the Examination Panelto determine its validity and anyfuture ban on sitting papers
• no examination question papersare to be removed from theexamination hall, candidates whofail to submit the question paperwith their answer sheet will bedeemed guilty of misconduct.
5.2 Candidates also agree to abide by theinvigilator’s instructions. Failure to doso may render a candidate’s resultsinvalid.
5.3 Examination papers submitted formarking become the property ofWSET® Awards and will not bereturned to candidates.
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37Notes
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38 Notes
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39Notes
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40 Notes
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Wine and Spirit Education Trust39-45 Bermondsey Street, London SE1 3XF United KingdomEmail: [email protected]: www.wsetglobal.com
© Wine & Spirit Education Trust 2011
All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means,electronic or mechanical, including photocopying, recording or any information storage or retrieval system, withoutthe prior permission in writing from the publishers.
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Level3_Wines&SpiritsSpec(web)2011_Spirits_Spec04_web 22/06/2011 14:44 Page 41
To obtain a list of Approved Programme Providers (APPs) closest to you,where you can study or sit an examination, please see the WSET® website: www.wsetglobal.com
To obtain the APP Registration Pack, a copy of our Diversity and Equality Policyand our Customer Service StatementContact John TownleyTel: +44 (0)20 7089 3843email: [email protected]
WSET® ContactsWine & Spirit Education TrustInternational Wine & Spirit Centre • 39-45 Bermondsey Street • London • SE1 3XF • United Kingdom
For any other enquiries, pleasesee the WSET® website:www.wsetglobal.comor contact WSET® AwardsTel: +44 (0)20 7089 3840Fax: +44 (0)20 7089 3846email: [email protected]
Wine & Spirit Education TrustInternational Wine & Spirit Centre39-45 Bermondsey StreetLondon SE1 3XF
Telephone: +44 (0)20 7089 3800Fax: +44 (0)20 7089 3847email: [email protected]: www.wsetglobal.com
WSET® gratefully acknowledges the support of the following CORPORATE PATRONS in helping to promote excellence in wineand spirit product training and qualifications:
SILVER Patrons
BRONZE Patrons
GOLD Patrons
Level3_Wines&SpiritsSpec(web)2011_Spirits_Spec04_web 22/06/2011 14:44 Page 42