®
‘creating the trade professional’
Specification for the WSET® Level 4 Diploma in Wines and Spirits
www.wset.co.uk DiplomaISSUE FIVE • JUNE 2007 www.wsetinternational.com The WSET® Level 4 Diploma in Wines and Spirits
This specification contains necessary information for both candidates and programme providers about the WSET® Level 4 Diploma 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 4 Certificate to other qualifications including NVQs, Key Skills and other WSET® qualifications.
Contents
1 - 3 Introduction
4 - 5 WSET® Level 4 Diploma in Wines and Spirits 6 Unit Elements and Learning Hours
7 - 9 Unit One – The Global Business of Alcoholic Beverages 10 - 14 Unit Two – Wine Production 15 - 22 Unit Three – Light Wines of the World 23 - 25 Unit Three – Recommended Tasting 26 - 28 Unit Four – Spirits of the World 29 Unit Four – Recommended Tasting 30 - 32 Unit Five – Sparkling Wines of the World 33 - 35 Unit Six – Fortified (Liqueur) Wines of the World
36 - 38 WSET® Systematic Approach to Tasting (Diploma) 39 - 43 Examination Regulations 44 Notes Introduction 1
The Wine & Spirit Education Trust Qualifications
WSET® Awards is the Our qualifications are formally The National Qualifications qualifications division of the recognised by the UK Government, Framework Wine & Spirit Education Trust. and have a strong reputation The UK Government’s regulatory internationally because of their authority for education, the We provide quality-assured qualifi- wide-ranging coverage of the Qualifications and Curriculum Authority cations that help people to know subject, an important factor in an (QCA) has developed the National more about alcoholic beverages increasingly global business. Qualifications Framework (NQF). The and to develop their tasting skills. Framework is designed to show We do this by: WSET® qualifications are open to all the qualifications that are all candidates, both amateur and nationally approved at different • liaising with the drinks industry professional. to set suitable syllabi levels, to enable you to plan your progress through them. Levels are • approving programme providers numbered from 1 (foundation) to offer our qualifications through to 8 (doctoral equivalent). ® • setting examinations WSET qualifications provide underpinning knowledge, which can • issuing certificates to successful be applied in a number of different candidates. job functions. They are classified in the National Qualifications Framework as ‘vocationally related’. The table below shows their relationship to the Framework.
Full Title : The WSET® Level 1 Certificate in Wines (Hospitality) NQF Level : 1 Description : 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 provide the basic product knowledge and skills in the service of wines required to prepare a person for their first job in hospitality.
Full Title : The WSET® Level 1 Certificate in Wines (Retail) NQF Level : 1 Description : 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 to provide the basic product knowledge and customer-service skills required to prepare a person for their first job in wine retail.
Full Title : The WSET® Level 2 Certificate in Wines and Spirits NQF Level : 2 Description : This qualification offers broad coverage of all product categories in the field of alcoholic drinks, together with basic tasting technique. It is suitable for those with little previous experience. 2 Introduction continued
The National Qualifications Framework continued
Full Title : The WSET® Level 2 Professional Certificate in Spirits NQF Level : 2 Description : 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 2 Certificate in Wines and Spirits. This qualification offers focused coverage of all product categories in the field of spirits, end use of the identified products together with basic tasting technique.
Full Title : The WSET® Level 3 Certificate in Wines and Spirits NQF Level : 3 Description : 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 : 4 Description : This is a specialist qualification where detailed knowledge is combined with commercial factors and a thorough system for the professional evaluation of wine 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 NQF Level : 5 Description : This is an individual research project where students can develop higher-level research, evaluation and analytical skills in a specialist wine and spirit subject of their choice.
BS EN ISO 9001:2000 WSET Awards operates a Quality Management System which complies with the requirements of BS EN ISO 9001:2000 for the management of awards for qualifications and examinations in the product knowledge and tasting competence of alcoholic beverages.
How to prepare for the student will still need to register with information technology, working Level 4 Diploma an APP where they wish to sit their with others, improving own-learning Our recommendation is to join examination. In the UK, distance- and performance, problem solving. learning packs can be obtained a course. Group study with a The WSET® Level 4 Diploma does directly from the WSET® School. qualified tutor is the best way to not specifically assess any of the key Overseas candidates should contact improve your tasting abilities. A list skills. However, it is considered that their local APP in the first instance. of Approved Programme Providers there are opportunities for candi- (APPs) in the United Kingdom and Development of Key Skills dates to develop the key skill overseas is published on the of improving own-learning and ® WSET website (www.wset.co.uk). • Key Skills performance during their preparation Please contact the APP directly to The UK Government, through the work, for example by establishing find out about their programmes. Qualifications and Curriculum study plans and self-monitoring of It is possible to prepare for our Authority, has defined levels of progress. There are also opportuni- qualifications by distance learning, attainment in six key skills: commu- ties to develop communication skills which is a more flexible approach. A nication, application of number, in the coursework assignments. Introduction continued 3
• Other Issues exchanging ideas and providing the Equal Opportunities Policy opportunity to network with other WSET® Awards fully supports the As a key learning outcome of the members around the globe. Level 4 Diploma, candidates are principle of equal opportunities and required to consider the cultural and • Market Data is responsible for ensuring that all political influences affecting wine Access global wine & spirit reports, candidates for its qualifications are statistical and marketing informa- and spirit production in both the treated fairly and on an equal basis. tion as well as articles on seminars domestic and international markets. and tastings. A copy of our equal-opportunities Given the broad geographical policy can be obtained from the coverage of the qualification, this • Course Information Centres Co-ordinator and Quality encourages candidates to develop Access to examples of student’s Assurance Manager, WSET® an awareness of different countries work, including assignments and Awards. and cultures. examination tasting notes.
Global Campus • Newsletter Customer Service Statement Free e-newsletter including forth- The Global Campus is a valuable coming events as well as course The quality and scope of service online resource that caters for and examination updates. customers can expect from WSET® the educational and professional Awards is published in our • Industry Links needs of our candidates on a daily Customer Service Statement. Access to a number of important basis. It is a source of highly sites within the Wine & Spirit trades. A copy can be obtained from the relevant information and an • FAQ’s Centres Co-ordinator and Quality essential communication platform Answers to most of the questions Assurance Manager, WSET® for members, Diploma APPs and asked by new candidates Awards. the Wine & Spirit Education Trust. embarking upon a Diploma study Being a member of the Global programme. UK Scholarship Scheme Campus is a valuable asset whilst • Events Diary For those candidates employed in ® studying for the WSET Diploma. It Details of future events around the the drinks industry in the UK, as has been designed to support world. well as for a more limited number of candidates whilst studying and • Job section candidates from the general public, helps them to maintain their ® Up-to-date job vacancies. WSET Awards manages a scheme knowledge through Continued to match outstanding candidates in In addition to these services, there Professional Development after their examinations to scholarship are a number of special offers they have graduated. awards made available by industry available to members only. Members’ Benefits & Services sponsors. Contact our Centre Visits & Scholarships Manager for further • Latest Trade News Diploma Graduates information and a current list of Members can improve their Upon successfully passing the effectiveness and enhance their scholarships. ® contribution to organisational WSET Diploma, candidates are Regrettably, WSET® Awards is not success by keeping up-to-date eligible to become an Associate in a position to offer grants to with regular news and industry member of the Institute of Wines & candidates wishing to pursue our reports from just-drinks.com Spirits. This entitles them to use the letters AIWS after their name, qualifications. • Forum giving them the recognition that The forum is the focus for debating the latest issues, sharing knowledge, they deserve. Certificates are issued each year upon membership renewal.
Our benefits and services have been designed to help all members achieve the highest levels of professionalism and effectiveness throughout your career. 4 The WSET® Level 4 Diploma in Wines and Spirits
Qualification Aims Qualification Objectives The Diploma qualification is designed On completion of this qualification, a to give specialist knowledge of the candidate will be able to: principal wines and spirits of the demonstrate in-depth understand- world combined with commercial • ing of the factors affecting the factors and a thorough system for production of wines and spirits and the professional evaluation of wines how these factors influence style, and spirits. The qualification will quality and commercial value in a prepare those who are required to variety of market sectors. make managerial decisions, interpret information and have a thorough • display an understanding of the understanding of market trends and trade and legal structures of the requirements in a variety of trade and identified wine-and spirit-produc- industry sectors. The Diploma aims to ing regions. provide specialist product knowledge demonstrate specialist product and understanding of the global and • knowledge of wines and spirits domestic markets for wines and and apply that knowledge to make spirits and develop candidates’ ability commercial decisions. to present information in a format suitable for business. • through the use of the Level 4 WSET® Systematic Approach to Holders of the WSET® Level 4 Tasting Technique, identify the Diploma in Wines and Spirits will be style, quality and commercial able to identify characteristics of the value of wines and spirits. principal wines and spirits of the world, make informed assessments • produce accurate tasting notes of a product’s quality and value and for a range of wines and spirits. identify appropriate opportunities for the products within a given market. • understand the commercial and economic importance of wines Holders of the WSET® Level 4 and spirits to global and local Diploma in Wines and Spirits will be markets. equipped with the knowledge and skills to underpin the job require- • demonstrate an ability to make ments in roles such as a Food and informed decisions based on in- Beverage Manager, a member of a depth understanding of the global marketing team responsible for business of alcoholic beverages. product ranges, a Wine Buyer or • present information in a format that Sales Executive. meets business requirements. The WSET® Level 4 Diploma in Wines and Spirits 5
Qualification Structure The Diploma is divided into six units:
Fortified (Liqueur) Wines of the World 6 Unit Elements and Learning Hours
Units are further divided into elements as follows: Unit Title Element One Element Two Element Three Element Four
Unit 1 The Global Business of The Dynamics of the The Local Market The Marketing of Alcoholic Beverages Global Market for Alcoholic Beverages (12 credits) Beverages
Unit 2 Wine Production Viticulture Vinification Maturation, Treatments (6 credits) and Packaging
Unit 3 Light Wines of the Northern and Western Central, Southern and Africa, Australasia, The Americas World Europe South-Eastern Europe and Asia (30 credits) France: Bordeaux, South France: Rhône, South South Africa USA: California, Oregon, West, Burgundy, Alsace, Switzerland, Austria, North Africa: Algeria, Washington, New York Loire Hungary, Romania, Morocco, Tunisia State Germany: All Regions Bulgaria Australia: New South Canada Chile England and Wales (UK Italy: North, Central, Wales, Victoria, Tasmania, Argentina local syllabus section) South and the Islands South Australia, Western Australia Mexico, Brazil, Uruguay Spain: North and North New Zealand, West, North East Asia: China, Japan, India, Mediterranean, Central Turkey, Lebanon, Israel and South Portugal, Greece, Cyprus Unit 4 Spirits of the World Production of Spirits Types and Styles (6 credits) of Spirits Unit 5 Sparkling Wines of Methods of Production Types and Styles of the World (3 credits) Sparkling Wines Unit 6 Fortified (Liqueur) Methods of Production Types and Styles Wines of the World Fortified Wines (3 credits)
Total Credits 60 - a unit of credit is equivalent to 10 learning hours
Learning Hours Learning hours are an estimate of The learning hours indicate the the time that might be needed for minimum amount of time a candidate teaching, instruction or other will need to allocate to the study of directed activities, plus time that the Diploma programme. candidates are expected to work on The taught hours for the programme assignments, research or other are at the discretion of the Approved structured activities, to cover the Programme Provider. However, it requirements of the qualification. is recommended that a taught Each unit will be allocated learning programme should be no less than hours expressed as units of credit; 118 hours. a credit unit is equivalent to 10 learning hours. Unit One The Global Business of Alcoholic Beverages 7
Unit Value: 12 Credits
Unit Elements 1. The Dynamics of the Global Market for Alcoholic Beverages
2. The Local Market
3. The Marketing of Alcoholic Beverages
Learning Outcomes
Demonstrate detailed knowledge of the global business of alcoholic beverages by:
1. Applying knowledge of global dynamics of alcoholic beverages to commercial decision making.
2. Applying knowledge of important companies and their influence in sectors of the alcoholic beverage business.
3. Demonstrating detailed knowledge of the factors influencing the local market for wines and spirits.
4. Demonstrating knowledge of the procedures used in the purchase, importation and sale of alcoholic beverages in the local market.
5. Demonstrating an understanding of the influences on marketing decisions in global and local markets.
Assessment
1. Assessed by means of four coursework assignments. 8 Unit One The Global Business of Alcoholic Beverages continued
ELEMENT ONE - THE DYNAMICS OF THE GLOBAL MARKET FOR ALCOHOLIC BEVERAGES
PRODUCTION Global Overview Global production figures, share of alcoholic beverage market, values and trends Wine - Light, sparkling, fortified (liqueur) Spirits - White, golden / brown, pre-mixed Beers - Ales, lager Major Producing Wine and spirit production figures and trends, average Countries product value, importance to economy of domestic and export market Wine Europe - France, Italy, Spain, Portugal, Germany, the rest of Europe Americas - USA, Argentina, Chile Africa - South Africa Australasia - Australia, New Zealand Spirits Europe - France, Spain, Scandinavia, UK, Eastern Europe The Americas - Caribbean, USA, Central and South America Asia - India, Japan CONSUMPTION Global Overview Global consumption figures and trends Wine - Light, sparkling, fortified (liqueur) Spirits - White, golden / brown, pre-mixed Beers
Producing Influences on consumer: Countries Historical, cultural, trade and political Consumption by category
Consumer Influences on consumer: Countries Historical, cultural, trade and political Consumption by category Europe - UK, Scandinavia, Benelux Asia - Japan, South East Asia COMPANIES Companies Types of companies Share of total global market and influence in sector of major companies Brand ownership of companies Unit One The Global Business of Alcoholic Beverages continued 9
ELEMENT TWO - THE LOCAL MARKET DYNAMICS OF THE LOCAL MARKET (Local market relates to the country in which the examination APP is situated) Consumption Local consumption data and trends Market share: products by types, styles, brands, price Important countries supplying local market: data and trends Market positioning: entry level, mid-market, premium sector, superpremium/prestige; large volume/mass market, small volume/niche Average spend: Wine - Light (red, white, rosé), sparkling and fortified (liqueur) Spirits - White, golden / brown, liqueurs, pre-mixed Beers - Styles Other alcoholic beverages significant to local market
Structure of Producers - Independent producers, négociants, the Industry co-operatives, contract growers, brand-owning companies, generic groups Intermediaries - Buying agents, bulk importers, low-overhead specialist brokers, importers, shippers, freight forwarders, wholesalers, cash-and-carry warehouses, brand agencies, négociants, buying groups Point of purchase - Off Trade: multiple grocers, multiple specialists, independent specialists, co-operatives, mail order, internet, auction houses, monopolies On Trade: hotels, restaurants, bars, cafés (HoReCa)
Supply Chain Production, packaging, buying, distribution, quality control and Costs Key business activities : cost and terms, rates of exchange, profit margins, shipping insurance, warehousing, radial distribution, suppliers’ payments, bank charges, stock-cost of finance, customer credit, taxes, duty payments, marketing, product development, staff training
Social and Social - Health risks and benefits, professional Legal Aspects responsibility, industry responsibility Legal Local - Major legislation, description and labelling regulations, licensing laws, enforcement agencies Trading - International trading agreements, trading blocks
ELEMENT THREE - THE MARKETING OF ALCOHOLIC BEVERAGES GLOBAL MARKETING Global Consumer Historical, cultural, political and economic influences Producer nations, consumer nations Global trends Influences on International drinks companies Global Marketing Brands, supra-national branding, generic bodies, quality classifications MARKETING WITHIN LOCAL MARKET The Consumer Type of consumer: age, social, gender, point of purchase, other classification systems Buyer Behaviour Price, packaging, branding, location, distribution, direct marketing, promotions (generic/specific), advertising Point of Purchase Retail strategy, target markets, company profiles, Influences on merchandising Purchasing Decisions 10 Unit Two Wine Production
Unit Value: 6 Credits
Unit Elements
1. Viticulture
2. Vinification
3. Maturation, Treatments and Packaging
Learning Outcomes
Demonstrate detailed knowledge of wine production by:
1. Demonstrating in-depth knowledge and understanding of the factors that influence the production of wine.
2. Demonstrating knowledge and understanding of the processes used in viticulture, vinification, maturation, treatment and packaging of wine.
3. Identifying the options available at each stage of the wine-production process from vineyard to preparation for sale.
4. Demonstrating knowledge and understanding of how each process and option can affect the style, quality, and commercial value of wine.
Assessment
1. Assessed by means of multiple-choice examination paper of 100 questions. Unit Two Wine Production continued 11
ELEMENT ONE - VITICULTURE THE GROWING ENVIRONMENT Climate and Regional climate classification: Maritime, Continental, Mediterranean; Cool, Moderate, weather Hot climate, EU zones of production Site Climate: Effects of aspect, slope, water, vegetation Canopy climate: Effects of canopy management Temperature: Effects on yield & quality, Heat summation (degree days), Average temperature of ripening month Precipitation: Requirements & seasonal distribution, Effects on yield & quality Sunlight: Daylength, Sunshine intensity, Effects on yield & quality Geographical features affecting climate: Bodies of water, Forest, Altitude & mountain ranges Soil and Soil texture: Clay, Silt, Loam, Sand, Gravel topography Soil type: limestone, chalk, other sedimentary, slate, granite, volcanic Soil Structure: Organic content (humus), Soil organisms, Aggregation, Soil layers Water & air relations: Water-holding capacity, Drainage, Soil compaction Acidity & nutrient status: Effect of pH on nutrient availability, Macronutrients & micronutrients Topography: Effects on vine growth of slope & aspect
THE VINE The vine plant Parts of the vine: Roots, Trunk & Arms, Canes, Shoots, Nodes & Buds, Leaves, Petioles & Tendrils, Flowers & Berries Growth cycle: Budburst & shoot growth, Floral initiation, Flowering & fruit set, Berry development (inc. veraison & ripening), Wood ripening, leaf fall & dormancy Life Cycle of the Vine: Effect on yield and quality Varietal selection Selection: Hybridisation (inc. crossings), Mass selection, Clonal selection & propagation Propagation: Cuttings, Grafting (including top-grafting), Vine nurseries Species & varieties Species: Vitis vinifera ,V. labrusca , V. riparia, V. rupestris, V. berlandieri Varieties: Range of characteristics and wine styles produced by different varieties White: Chardonnay, Chenin Blanc, Gewürtraminer, Muscat, Pinot Blanc, Pinot Gris, Riesling, Sauvignon Blanc, Sémillon, Ugni Blanc, Viognier Black: Barbera, Cabernet Franc, Cabernet Sauvignon, Grenache, Merlot, Nebbiolo, Pinot Noir, Sangiovese, Syrah/Shiraz, Tempranillo, Zinfandel. Crossed Varieties: Müller-Thurgau, Ruby Cabernet, Pinotage Hybridised varieties: Seyval Blanc, Rondo, Vidal Rootstocks: Phylloxera , Nematodes, Tolerance to lime, acidity, salinity, drought stress, Effects on vine vigour 12 Unit Two Wine Production continued
ELEMENT ONE - VITICULTURE continued VINEYARD MANAGEMENT Site selection Environment: Environmental criteria for site selection (water, heat, sunlight, nutrients) Practical & commercial considerations: Access, Availability of resources (water, labour, energy), Market Vineyard Vineyard design: Spacing, Row orientation establishment Trellis design: Untrellised, Vertical Shoot Positioned, Geneva Double Curtain, Lyre, Scott-Henry Site preparation & planting: Soil preparation (disinfection, cultivation, fertilisation), Drainage, Terracing, Machine & hand planting, Care of young plants Canopy Winter pruning: Minimal pruning , Cane (Guyot), spur and cordon systems management Summer pruning: Trimming, Shoot positioning, Leaf stripping, Green harvesting Reasons for pruning: Balancing yield, quality and costs Soil & Nutrition: Importance of macronutrients and micronutrients to the vine, Soil, petiole & leaf water management analysis, Synthetic & organic fertilisers, effects of nutrient deficiencies Weed control: Cultivation, Ground cover, Herbicides, Mulching Irrigation: Methods (flood, sprinkler, drip), Controlled deficit irrigation Pest & hazard Pests and diseases: Effect on vine and principle control methods of: Powdery mildew, management Downy mildew, Grey rot, Spider mites, Eutypa dieback, Phomopsis, Pierce’s disease, Fanleaf virus, Birds, Grape moths Hazards: Frost, Winter cold, Drought, Wind, Hail, Excess rain Preventative methods: Conventional agrochemicals, integrated pest management, organic, biodynamic THE GRAPE BERRY The Grape Anatomy: Skin, Peripheral, Intermediate & Central Pulp, Seeds, Stems Constituents: Sugars, Acids, Phenolic compounds, Flavouring components The ripening Herbaceous phase, Veraison, Maturation, Sur-maturation process Unit Two Wine Production continued 13
ELEMENT TWO - VINIFICATION HARVESTING AND PROCESSING Harvesting, Harvesting: Setting the harvest date, Manual & machine harvesting transport and Transport & reception: Precautions in transport & reception reception Grape processing De-stemming: Equipment, Objectives, Advantages & disadvantages Crushing: Equipment, Objectives, Advantages & disadvantages Pressing: Types of presses, Quality factors Must treatments Pre-fermentation clarification: Objectives, Sedimentation, Centrifugation, Flotation, Enzymes, Clarification agents Enrichment: Legislation, Chaptalisation, Must concentration, Cryoextraction Other adjustments: Deacidification, Acidification, Tannin addition Oxygen exposure: Reductive vs. oxidative handling, Hyperoxidation, Ascorbic acid
FERMENTATION The alcoholic Theory of Fermentation: requirements, products and side-products fermentation Monitoring: Temperature, Density Fermentation Vessels: Stainless steel, concrete, glass-lined, oak (size, age) Control: Starting & stopping, Stuck fermentations, Yeast nutrients, Hydrogen sulphide formation, Aeration, Post-fermentation lees contact Yeast selection Uninoculated fermentation: Advantages & disadvantages Inoculated fermentation: Properties of selected yeast cultures Sulphur dioxide Different preparations: Sulphur matches, Sulphur dioxide gas, Potassium metabisulphite, effervescent sulphur tablets Properties: Antiseptic, Antioxidant Phenolic Pre-fermentation soaking: Objectives, Method extraction Cap management: Submersion, Pumping over, Punching down, Drain & return, Rotovinification, Autovinification. Effects of time and temperature, Draining & pressing Other methods: Carbonic maceration, Thermovinification, Flash expansion The malolactic Definition: Effects fermentation Control: Preventing, Encouraging, Monitoring 14 Unit Two Wine Production continued
ELEMENT THREE - MATURATION, TREATMENTS AND BOTTLING POST-FERMENTATION OPERATIONS Use of oak Selection: Species, Origin, Toast level, Size & age production methods Oak handling: Barrel fermentation, Barrel maturation, Hygiene & maintenance, Chips & staves Clarification Sedimentation: Racking & pumping Centrifugation: Principles Advantages & disadvantages Filtration: Pad, Diatomaceous earth, Membrane Fining: Definition, Properties & effects of fining agents Stabilisation Chemical: Protein, Tartrates, Iron, Copper, Oxidative, Phenolic Microbial spoilage: Spoilage yeasts, Lactic spoilage, Acetic bacteria Re-fermentation in the bottle, Sorbic acid Maturation Vessels: Oak, Cement, Stainless steel, Fibreglass Conditions: Temperature, Oxidation, Micro-oxygenation Blending Objectives: Style, Quality, Price, Volume
PACKAGING Containers Containers: Glass, Plastic, Bag in boxes, others and closures Closures: Natural cork, Synthetic cork, Screw-cap, others The bottling Quality control: Precautions during transportation in bulk and during bottling, HACCP, ISO operation Pre-bottling analysis: Free SO2, Total SO2, tartaric stability, Volatile acidity, Alcohol, Sugar, Total Acidity, pH, Sorbic Acid, Protein stability, trace metals. Bottling systems: Bottling equipment, Cold sterile bottling, Hot-bottling Unit Three Light Wines of the World 15
Unit Value: 30 Credits
Unit Elements
1. Northern and Western Europe
2. Central, Southern and South-Eastern Europe
3. Africa, Australasia and Asia
4. The Americas
Learning Outcomes
Acquire specialist product knowledge of light wines of the world and display the ability to apply that knowledge by:
1. Demonstrating in-depth knowledge of the wines from the identified regions and districts and, where appropriate, the important communes and vineyards.
2. Describing the key factors affecting the production of wines from the identified regions and districts, and how these factors influence the style, quality and commercial value of the wines in the local market.
3. Demonstrating an understanding of the trade and legal structures for the identified regions and districts.
4. Making informed decisions based on knowledge and understanding of the local and global markets for light wines.
5. Using the WSET® Level 4 Systematic Approach to Tasting technique to analyse the characteristics of the principal light wines of the world.
6. Presenting required information in a suitable format.
Assessment
1. A closed-book theory paper of five questions.
2. A practical tasting paper of 12 wines. 16 Unit Three Light Wines of the World continued
ALL ELEMENTS - LIGHT WINES OF THE WORLD KEY FACTORS AFFECTING PRODUCTION Regional Locations General overall climate, topography and general influences on the region Microclimates Influences on individual communes and vineyards: aspect, slope, soil, drainage, altitude, proximity to large bodies of water, other influences Soils Types of soils, location of soil types, influence on varietal selection Attributes of identified soil types Problems with identified soil types, options available to deal with identified problems Grape Varieties Attributes and deficiencies of relevant varieties Matching varieties to relevant soil types Clonal selection, rootstocks, potential yield, commercial viability of identified varieties Viticulture Vine density, training and trellising Mechanisation, vineyard-management options Vineyard problems and solutions Harvesting options Vinification Fruit selection Options available to improve must quality Pre-fermentation options Fermentation options and equipment, fermentation temperatures, maceration times, pressing techniques and equipment Use of malolactic fermentation Maturation Storage and maturation options and Finishing Blending options Finishing and bottling options Vintage Variations Annual production levels and variations Influences on style, varietal selection when blending, ageing potential and commercial value of wine
TRADE AND LEGAL STRUCTURES Influences Historical, cultural, political, outside investments and influences on contemporary trade Trade Structures Négociants, co-operatives, groups, associations, châteaux/domaines, influential companies, influential individual producers Legal Structures General wine production legislation Quality wine production legislation Classification systems MARKETS Markets Domestic and global markets Influences on marketing and sales decisions Unit Three Light Wines of the World continued 17
ELEMENT ONE - LIGHT WINES OF NORTHERN AND WESTERN EUROPE COUNTRIES, REGIONS, DISTRICTS, COMMUNES AND VINEYARDS France Bordeaux: generic, Entre-Deux-Mers Bordeaux and Côtes de Bordeaux: Bourg, Blaye, Premières Côtes South West Left Bank: Médoc, Haut-Médoc, Saint-Estèphe, Pauillac, Saint-Julien, Margaux, Moulis, Listrac, Graves, Pessac-Léognan, Sauternes Right Bank: Fronsac, Saint-Emilion, Pomerol, Satellites South West: Bergerac, Monbazillac, Cahors, Madiran, Gaillac, Jurançon Vin de Pays: VDP des Côtes de Gascogne, VDP du Gers France Burgundy: Generic, Hautes Côtes de Nuits, Hautes Côtes de Beaune Burgundy Chablis: Generic, Premier Crus (Fourchaume, Vaillons, Montée de la Tonnerre, Montmains), Grand Crus Côte de Nuits: Côte de Nuits-Villages, Marsannay, Fixin, Gevrey-Chambertin, Morey-Saint-Denis, Chambolle-Musigny, Vougeot, Vosne-Romanée, Nuits-Saint-Georges, Grands Crus Côte de Beaune: Côte de Beaune, Côte de Beaune Villages, Aloxe-Corton, Pernand-Vergelesses, Savigny-les-Beaune, Beaune, Pommard, Volnay, Meursault, Saint-Aubin, Auxey-Duresses, Puligny-Montrachet, Chassagne-Montrachet, Santenay, Grands Crus Côte Chalonnaise: Côte Chalonnaise, Mercurey, Givry, Montagny, Rully Mâconnais: Mâcon, Mâcon-Villages, Mâcon Chardonnay, Mâcon-Lugny, Viré-Clessé, Saint-Véran, Pouilly-Loché, Pouilly-Vinzelles, Pouilly-Fuissé Beaujolais: Beaujolais, Beaujolais Villages, Beaujolais Crus France Alsace: Alsace (Eguisheim, Guebwiller, Pfaffenheim, Ribeauvillé, Riquewihr, Turkheim, Barr) Alsace France Loire: VDP de la Loire, VDP du Jardin de la France, Rosé de la Loire Loire Nantais: Muscadet, Muscadet-de-Sèvre et Maine, Muscadet Côtes de Grandlieu, Muscadet Coteaux de la Loire Anjou-Saumur: Anjou, Coteaux du Layon, Bonnezeaux, Quarts de Chaume, Savennières Saumur, Saumur-Champigny Touraine: Touraine, Bourgueil, Saint-Nicolas-de-Bourgueil, Chinon, Vouvray, Montlouis Central Vineyards: Sancerre, Pouilly-Fumé, Menetou-Salon, Quincy, Reuilly 18 Unit Three Light Wines of the World continued
ELEMENT ONE - LIGHT WINES OF NORTHERN AND WESTERN EUROPE continued COUNTRIES, REGIONS, DISTRICTS, COMMUNES AND VINEYARDS Germany Generic production: Rhine, Mosel, Liebfraumilch Ahr Mittelrhein Mosel-Saar-Ruwer: Brauneberg (Juffer-Sonnenuhr), Bernkastel (Doktor), Graach (Himmelreich), Urzig (Würzgarten), Piesport (Goldtropchen), Piesporter Michelsberg, Nahe: Schlossböckelheim Rheingau: Assmanshausen, Rüdesheim, Geisenheim, Johannesberg (Schloss Johannesberg), Winkel (Schloss Vollrads), Oestrich (Doosberg), Hochheim Rheinhessen: Nierstein (Pettenthal), Oppenheim, Niersteiner Gutes Domtal, Pfalz: Bad Dürkheim, Forst (Pechstein), Deidesheim (Hohenmorgen), Ruppertsberg Hessische Bergstrasse Franken Würtemberg Baden: Kaiserstuhl-Tuniberg Saale-Unstrut Sachsen UK LOCAL SYLLABUS SECTION England & Wales English Counties/Vineyards Welsh Counties/Vineyards Unit Three Light Wines of the World continued 19
ELEMENT TWO - LIGHT WINES OF CENTRAL, SOUTH AND SOUTH-EASTERN EUROPE COUNTRIES, REGIONS, DISTRICTS, COMMUNES AND VINEYARDS France Northern Rhône: Côte Rôtie, Condrieu, Château-Grillet, Saint-Joseph, Hermitage, Rhône Valley Crozes-Hermitage, Cornas Southern Rhône: Côtes du Rhône, Côtes du Rhône-Villages, Châteauneuf-du-Pape, Gigondas, Vacqueyras, Lirac, Tavel, Vinsobres Outlying regions: Côtes du Luberon, Côtes du Ventoux, Costières de Nîmes Vin de Pays: Collines Rhodaniennes, Ardèche, Drôme, Vaucluse, Bouches-du-Rhône France Languedoc-Roussillon: Coteaux du Languedoc (La Clape, Montpeyroux, Pic Saint Loup, South Picpoul de Pinet), Saint-Chinian, Faugères, Minervois, Corbières, Fitou, Côtes du Roussillon, Côtes du Roussillon-Villages, Limoux Vin de Pays: d’Oc, Gard, Hérault, Aude, Pyrénées-Orientales, Côtes Catalanes Provence: Côtes de Provence, Coteaux d’Aix-en-Provence, Bandol Corsica: Vin de Corse, VDP de L’Ile de Beauté Switzerland Valais Vaud Geneva Ticino Austria Niederösterreich: Wachau, Kamptal, Kremstal, Weinviertel Burgenland: Neusiedlersee, Neusiedlersee-Hügelland, Mittelburgenland Styria Hungary Northern Massif: Eger, Tokaji Transdanubia: Ászár-Neszmély, North and South Balaton, Villány-Siklós The Great Plain Romania Wine-producing regions: Târnave, Cotnari, Dealu Mare, Murfatlar Bulgaria Danube Plain Region: Danubian Plain, Black Sea Thracian Lowlands Region: Thracian Lowlands, Struma Valley, Sub-Balkan region 20 Unit Three Light Wines of the World continued
ELEMENT TWO - LIGHT WINES OF CENTRAL, SOUTH AND SOUTH-EASTERN EUROPE continued COUNTRIES, REGIONS, DISTRICTS Italy Lombardy: Oltrepó Pavese, Valtellina, Terre di Franciacorta North West Piemonte: Piemonte, Barolo, Barbaresco, Gattinara, Nebbiolo d’Alba, Langhe, Roero, Monferrato, Barbera d’Alba, Barbera d’Asti, Dogliani, Dolcetto d’Alba, Gavi Italy Veneto: Bardolino, Bianco di Custoza, Colli Euganei, Piave, Soave, Valpolicella, IGT wines North East Trentino-Alto Adige: Trento, Valdadige Friuli: Collio, Colli Orientali, Friuli Grave Italy Abruzzo: Montepulciano d’Abruzzo, Trebbiano d’Abruzzo Centre Emilia-Romagna: Colli Piacentini Marche: Conero, Rosso Piceno, Verdicchio dei Castelli di Jesi Toscana: Carmignano, Bolgheri, Brunello di Montalcino, Vino Nobile di Montepulciano, Chianti Classico, Chianti Ruffina, Chianti Colli Senesi, Vernaccia di San Gimignano, Vin Santo, IGT wines Umbria: Sagrantino di Montefalco, Orvieto Lazio: Frascati Italy South Campania: Taurasi, Greco di Tufo, Fiano di Avelino, Falerno, IGT wines Puglia: Salice Salento, Copertino, Primitivo del Manduria, IGT wines Basilicata: Aglianico del Vulture Calabria: Cirò Sicily: Alcamo, Cerasuolo, Passito di Pantelleria, IGT wines Sardinia: Cannonau di Sardegna, Vermentino di Gallura Spain Galicia: Rías Baixas, Bierzo North West Duero Valley: Toro, Rueda, Ribera del Duero, VdlT Castilla y Léon Spain Ebro and Pyrénées: Rioja (Alta, Alavesa, Baja), Navarra, Calatayud, Somontano North East Catalunya: Catalunya, Penedès, Costers del Segre, Priorat, Tarragona Spain Central Central: La Mancha, Valdepeñas, VdlT de Castilla, DOs de pago and South South East: Valencia, Jumilla, Yecla Portugal Northern Portugal: Vinho Verde, Dâo, Bairrada, Douro Southern Portugal: Alentejo, Alentejano, Ribatejo, Ribatejano, Palmela, Terras de Sado Greece Thrace: Regional wines Macedonia: Náoussa, Goumenissa, Regional wines Thessaly and Central Greece: Rapsani, Attica (Retsina) Peloponnese: Nemea, Mantinia, Patras (Mavrodaphne) Islands: Cephalonia (Robola), Crete (Regional Wines), Sámos (Muscat), Santorini Cyprus Unit Three Light Wines of the World continued 21
ELEMENT THREE - LIGHT WINES OF AFRICA, AUSTRALASIA AND ASIA COUNTRIES, REGIONS, DISTRICTS South Africa Cross-regional: Western Cape Regionless Districts: Overberg (Elgin), Walker Bay Breed River Valley Region: Robertson, Worcester Coastal Region: Constantia Ward, Paarl (Franschhoek Valley), Tygerberg (Durbanville), Stellenbosch (Simonsberg-Stellenbosch) North Africa Algeria Morocco Tunisia Australia Cross State: South Eastern Australia, Big Rivers Zone (Murray-Darling, Swan Hill) South Australia: Barossa Zone (Barossa Valley, Eden Valley), Fleurieu Zone (Langhorne Creek, McLaren Vale), Limestone Coast Zone (Coonawarra, Padthaway), Lower Murray Zone (Riverland), Mount Lofty Ranges Zone (Adelaide Hills, Clare Valley) New South Wales: Big Rivers Zone (Riverina), Central Ranges Zone (Cowra, Mudgee, Orange), Hunter Valley Zone (Hunter), Southern New South Wales Zone (Canberra District) Western Australia: Greater Perth Zone (Swan District and Swan Valley), South West Australia (Great Southern, Margaret River) Victoria: Central Victoria (Goulburn Valley, Heathcote), North East Victoria (Rutherglen), Port Philip Zone (Geelong, Mornington Peninsular, Yarra Valley), Western Victoria Tasmania New Zealand North Island: Auckland, Gisborne, Hawkes Bay, Wellington (Martinborough, Wairarapa) South Island: Nelson, Marlborough, Canterbury, Central Otago Asia China Japan India Turkey Lebanon Israel 22 Unit Three Light Wines of the World continued
ELEMENT FOUR - LIGHT WINES OF THE AMERICAS COUNTRIES, REGIONS, DISTRICTS USA North Coast: Mendocino (Anderson Valley), Sonoma (Alexander Valley, Dry Creek Valley, California Russian River Valley, Los Carneros (part) ), Napa (Napa Valley, Spring Mountain, Howell Mountain, Saint Helena, Rutherford, Oakville, Yountville, Stag’s Leap, Mount Veeder, Atlas Peak, Los Carneros (part) ) North Central Coast: Alameda (Livermore Valley), Santa Clara, Santa Cruz, Monterey South Central Coast: San Luis Obispo (Paso Robles), Santa Barbara (Santa Maria Valley, Santa Ynez Valley) Central Valley: San Joaquin (Lodi) Sierra Foothills: Amador USA Oregon: (Willamette Valley) Other Wine- Washington: Columbia Valley (Yakima Valley) Producing States New York State: Finger Lakes, Hudson River, Long Island Canada Ontario: Niagara Peninsula British Columbia: Okanagan Valley Chile Coquimbo: Elqui Valley, Limari Valley Aconcagua: Aconcagua Valley, Casablanca Valley, San Antonio Valley (Leyda Valley) Central Valley: Maipo Valley, Rapel Valley (Cachapoal Valley, Colchagua Valley), Curicó Valley (Lontué Valley), Maule Valley Southern Regions: Bío Bío Valley Argentina Salta La Rioja (Famatina) San Juan Mendoza Rio Negro Other Countries Mexico: Baja California Brazil: Rio Grande do Sul Uruguay Unit Three Recommended Tasting 23
RECOMMENDED TASTING SAMPLES UNIT 3 KEY LIGHT WINES OF THE REGIONS AND DISTRICTS Country/ Wine Minimum Name of Wine Region Style Recommended to be Tasted Tasting LIGHT WINES BORDEAUX Red 1 of 1 Generic Bordeaux 1 of 2 Médoc / Haut-Médoc Cru Classé 1 of 2 Saint-Emilion, Pomerol 1 of 2 Graves, Pessac-Léognan 3 of 3 THREE VINTAGES OF ONE RED WINE FROM RANGES ABOVE White 1 of 1 Generic Bordeaux 1 of 3 Barsac, Sauternes, other sweet Bordeaux wine 1 of 2 Entre-Deux-Mers, Graves SOUTH WEST FRANCE Red 1 of 2 Cahors, Madiran 1 of 1 Bordeaux style appellation red wine White 1 of 2 Inexpensive varietal VDP de Gers, inexpensive varietal VDP des Côtes de Gascogne BURGUNDY Red 1 of 3 Borgogne Rouge, Hautes Côtes de Nuits, Hautes Côtes de Beaune 1 of 2 Commune level wine from Côtes de Nuits, Commune level wine from Côtes de Beaune 1 of 2 Premier Cru or Grand Cru from Côtes de Nuits, Premier Cru or Grand Cru from Côtes de Beaune 1 of 2 Beaujolais, Beaujolais Villages 1 of 1 Any Beaujolais Cru White 1 of 2 Chablis, Premier Cru Chablis 1 of 3 Mâcon, Mâcon-Villages, Pouilly-Fuissé 1 of 3 Chassagne-Montrachet, Meursault, Puligny-Montrachet ALSACE Red 1 of 1 Pinot Noir White 2 of 4 Gewurztraminer, Muscat, Pinot Gris, Riesling 1 of 1* *Grand Cru from one of the same grape varieties as basic wine 1 of 2 Pinot Blanc, Sylvaner 1 of 2 Sélection de Grains Nobles, Vendange Tardive LOIRE VALLEY Red 1 of 4 Bourgueil, Chinon, Saint-Nicolas-de-Bourgueil, Saumur-Champigny White 1 of 1 Muscadet Sur Lie 1 of 4 Anjou Blanc, Samur Blanc, Savennières, Vouvray Sec 1 of 2 Pouilly Fumé, Sancerre 1 of 4 Touraine Sauvignon, Menetou-Salon, Reuilly, Quincy 1 of 3 Coteaux du Layon, Montlouis, Vouvray Moelleux Rosé 1 of 2 Cabernet d’Anjou, Rosé d’Anjou GERMANY Red 1 of 2 Dornfelder, Spätburgunder White 2 of 3 Riesling Auslese, Riesling Kabinett, Riesling Spätlese 1 of 3 Beerenauslese, Eiswein, Trockenbeerenauslese 1 of 2 Riesling Halbtrocken, Riesling Trocken 1 of 2 Mosel-Saar-Ruwer, Nahe 1 of 4 Baden, Pfalz, Rheingau, Rheinhessen 1 of 5 Grauburgunder, Müller-Thurgau, Scheurebe, Silvaner, Weissburgunder RHÔNE VALLEY Red 2 of 2 Côtes du Rhône, Côtes du Rhône-Villages, 2 of 6 Cornas, Costières de Nîmes, Côte Rôtie, Crozes-Hermitage, Hermitage, Saint-Joseph 1 of 4 Châteauneuf-du-Pape, Gigondas, Lirac, Vacqueyras 1 of 3 Varietal VDP Ardèche, VDP Bouches-du-Rhône, VDP Vaucluse Rosé 1 of 1 Any Rhône rosé White 1 of 1 Any Rhône white 24 Unit Three Recommended Tasting continued
UNIT 3 KEY LIGHT WINES OF THE REGIONS AND DISTRICTS continued Country/ Wine Minimum Name of Wine Region Style Recommended to be Tasted Tasting LIGHT WINES SOUTHERN FRANCE Red 2 of 6 Corbières, Coteaux du Languedoc, Côtes du Roussillon, Fitou, Minervois, Saint-Chinian 1 of 1 Inexpensive international varietal VDP 1 of 1 Premium international varietal VDP White 1 of 1 Inexpensive international varietal VDP Rosé 1 of 2 Languedoc-Roussillon rosé, Provence rosé AUSTRIA White 1 of 2 Grüner Veltliner, Riesling 1 of 1 Any sweet quality wine HUNGARY White 1 of 1 Tokaji Aszú 1 of 4 Modern varietal wine from Chardonnay, Sauvignon Blanc, Irsai Oliver or Gerwurtztraminer, ROMANIA Red 1 of 1 Modern varietal White 1 of 1 Modern varietal BULGARIA Red 1 of 2 International varietal wine, blend of international and local varietal wine White 1 of 2 International varietal wine, blend of international and local varietal wine NORTHERN ITALY Red 1 of 3 Barbaresco, Barolo, Gattinara 1 of 2 Barbera, Dolcetto 1 of 2 Valpolicella, Valpolicella Ripasso 1 of 2 Valpolicella Amarone, Valpolicella Recioto 1 of 1 Inexpensive Veneto IGT White 1 of 2 Gavi, Soave 1 of 2 Varietal Trentino-Alto Adige, Varietal Friuli-Grave CENTRAL ITALY Red 1 of 1 Tuscan IGT 1 of 3 Brunello di Montalcino, Chianti Classico Riserva, Vino Nobile di Montepulciano White 1 of 5 Frascati, Orvieto, Trebbiano d’Abruzzo, Verdicchio dei Castelli di Jesi, Vernaccia di San Gimignano SOUTHERN ITALY Red 1 of 2 IGT from international varietal, & THE ISLANDS IGT from traditional varietal 1 of 1 Southern DOC / DOCG red White 1 of 2 IGT from international varietal, IGT from traditional varietal 1 of 1 Southern DOC / DOCG white SPAIN Red 3 of 4 Rioja Joven, Rioja Crianza, Rioja Reserva, Rioja Gran Reserva 1 of 4 Catalonia, Costers del Segre, Navarra, Somontano 1 of 4 Jumilla, La Mancha, Valdepeñas, Valencia 1 of 2 Blended Catalonia, blended Navarra (using blend of local and international varieties) White 1 of 5 Catalonia, Costers del Segre, Navarra, Rueda, Somontano 1 of 2 Modern style La Mancha, Modern style Valencia 1 of 1 Traditional Rioja Reserva Rosé 1 of 1 Any Spanish rosé Unit Three Recommended Tasting continued 25
UNIT 3 KEY LIGHT WINES OF THE REGIONS AND DISTRICTS continued Country/ Wine Minimum Name of Wine Region Style Recommended to be Tasted Tasting LIGHT WINES PORTUGAL Red 1 of 4 Bairrada, Dªo, Ribatejo, Ribatejano 1 of 3 Alentejo, Borba, Douro White 1 of 1 Vinho Verde 1 of 1 Modern style white Rosé 1 of 1 Any Portuguese rosé GREECE Red 1 of 2 Modern AOQS, modern VDP / regional wine White 1 of 2 Modern AOQS, modern VDP / regional wine CYPRUS Red 1 of 1 Modern style White 1 of 1 Modern style SOUTH AFRICA Red 1 of 2 Premium varietal, Premium blend 1 of 1 Mid-priced Pinotage White 1 of 1 Inexpensive Chenin Blanc AUSTRALIA Red 2 of 5 Barossa Shiraz, Coonawarra Cabernet Sauvignon, Tasmania Pinot Noir, Western Australia Cabernet Sauvignon, Yarra Valley Pinot Noir 1 of 1 Inexpensive high volume brand 1 of 2 Mid-priced varietal, mid range blend 1 of 2 Premium range varietal, Premium range blend White 2 of 2 Oaked Chardonnay, unoaked Chardonnay 1 of 3 Clare Valley Riesling, Eden Valley Riesling, Hunter Valley Semillon 1 of 1 Inexpensive high volume brand NEW ZEALAND Red 1 of 2 Bordeaux blend, Pinot Noir White 2 of 4 Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris USA - CALIFORNIA Red 2 of 4 Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel 1 of 3 Bordeaux varietal blend, Italian varietal blend, Rhône varietal blend 1 of 1 Inexpensive generic California red White 2 of 3 High quality oaked Chardonnay, high quality unoaked Chardonnay, high quality oaked Sauvignon Blanc (Fumé Blanc) Rosé 1 of 1 Inexpensive California blush USA - OTHER STATES Red 1 of 2 Oregon Pinot Noir, Washington Merlot CHILE Red 2 of 4 Premium Carmenère, Premium Cabernet Sauvignon, Premium Merlot, Premium blend 1 of 1 Inexpensive high volume brand White 1 of 1 Mid-range Sauvignon Blanc 1 of 1 Premium varietal (not Sauvignon Blanc) ARGENTINA Red 1 of 3 Cabernet Sauvignon, Sangiovese, Tempranillo 1 of 2 Bonarda, Malbec White 1 of 2 Chardonnay, Torrontés 26 Unit Four Spirits of the World
Unit Value: 6 Credits
Unit Elements
1. Production of Spirits
2. Types and Styles of Spirits
Learning Outcomes
Acquire specialist product knowledge of spirits of the world and display the ability to apply that knowledge by:
1. Demonstrating in-depth knowledge of the categories of spirits and the identified countries, regions and districts of production when making commercial decisions.
2. Describing the key factors affecting the production of spirits and how these factors influence the style, quality and commercial value of the wines in the local market.
3. Demonstrating an understanding of the trade and legal structures for the identified regions and districts.
4. Making informed decisions based on knowledge and understanding of the local and global markets for spirits.
5. Using the WSET® Level 4 Systematic Approach to Tasting Spirits technique to analyse the characteristics of the principal spirits of the world.
6. Presenting information in a suitable format.
Assessment
1. A combined tasting and theory, closed-book examination, consisting of a tasting paper of three spirits and one theory question. Unit Four Spirits of the World continued 27
ELEMENT ONE - PRODUCTION OF SPIRITS KEY STAGES IN PRODUCTION Distillation Principles of distillation Identify main types of stills and the types of spirits produced Name the parts of the identified still and name their role in the distillation process Advantages and disadvantages of types of still Influence of still-design options on the character of spirit produced Raw Materials Fruit: grapes, apples, pears, cherries, plums, soft fruits Vegetable: sugar cane, sugar beet, potatoes, agave Grain: barley, wheat, maize, rice, rye Production Preparation of wash Processes Still: process variations for each type Maturation options Flavouring Finishing Cost Breakdown General cost breakdown Variation in cost breakdown for brand categories of spirits: own/tertiary, standard, premium, super premium
ELEMENT TWO - TYPES AND STYLES OF SPIRITS KEY FACTORS AFFECTING PRODUCTION Regional Locations General overall climate, general influences on the region and sub-regions of production Climatic influences on the production of raw materials Climatic influences on the maturation of product Raw Materials Identify types and varieties of raw materials used Attributes and deficiencies of identified types and varieties Regions and sub-regions of production Production Preparation of base for distillation of Spirit Options available when producing identified spirits Types of still and equipment used when distilling Process of distillation and options available Types and styles of product and the variations in production methods used Legal requirements for identified spirits Maturation, Storage and maturation options Blending and Types and styles of product and the variations in maturation methods used Finishing Legal requirements for the identified types and styles of spirits Blending options Finishing and bottling options Product Variations Annual production levels and variations Influences on style, selection when blending, ageing potential and commercial value of spirits Price categories for the identified types and styles of spirits: inexpensive, mid-priced, high-priced, premium, super premium TRADE AND LEGAL STRUCTURES Influences Historical, cultural, political, outside investments and influences on contemporary trade Trade Structures Influential companies, groups, associations Legal Structures General spirit production legislation Quality spirit production legislation Classification systems 28 Unit Four Spirits of the World continued
ELEMENT TWO - TYPES AND STYLES OF SPIRITS MARKETS Markets Global and local markets Influences on marketing and sales decisions
SPIRIT CATEGORIES Brandies Grape brandy production Cognac: ***/VS, VSOP, XO, Fine Champagne, Subregions (Grande Champagne, Petite Champagne, Fins Bois, Borderies) Armagnac: ***/VS, VSOP, XO, Hors d’Age, Vintage Spain: general brandy production, Jerez, Penedès Other countries: Mexico, Chile (Pisco), South Africa, Australia, USA Pommace brandies: Marc, Grappa (single varietals) Whiskies Scotch Whisky: Malt, grain, blended, regions (Highland and Islands, Speyside, Islay, Lowland) Blends: own/tertiary, standard, premium, super premium Irish Whiskey American (USA) Whiskey: Bourbon, Tennessee, Rye Other countries: Canada, Japan, India Rum Styles: White, golden, dark; light, heavy Caribbean: Cuba, Barbados, Jamaica, Guyana, French Antilles (Rhum Agricole) Other cane-based spirits: Brazil, India, Philippines, Australia Tequila Tequila styles: silver, gold, reposado, añejo and Mezcal Mezcal Vodka Styles: International neutral, Scandinavian, East-European Base materials: cereal, potato, other base materials Flavoured vodka: modern, traditional Flavoured Spirits Gin: Dutch, London Dry, Plymouth Anise flavoured: Absinthe, Pastis, Ouzo Other: Aquavit, Bitters Fruit Spirits Hard fruit: Apple brandy, Calvados, Poire William Soft fruit: Framboise, Fraise Stone fruit: Kirsch, Slivovitz, Mirabelle Unit Four Recommended Tasting 29
UNIT 4 SPIRITS OF THE WORLD Minimum Name of Wine Recommended to be Tasted Tasting SPIRITS BRANDY 1 of 1 Inexpensive grape brandy COGNAC 2 of 4 *** Cognac, VSOP Cognac, XO Cognac, Armagnac 1 of 3 Spanish Brandy, Eau de Vie de Marc, Grappa or equivalent WHISKY 1 of 2 Standard Blended Scotch, Premium/Super Premium Blended Scotch 2 of 4 Highland Malt Whisky, Lowland Malt Whisky, Speyside Malt Whisky, Islay Malt Whisky 3 of 5 Irish Whiskey, Bourbon Whiskey, Tennessee Whiskey, Canadian Whisky, locally produced Whisk(e)y e.g. Indian/Japanese RUM 2 of 4 White Rum, Golden Rum, Dark Rum, locally produced cane spirit VODKA 2 of 4 Neutral Vodka, Scandinavian Vodka, Eastern European Vodka, Flavoured Vodka GIN 1 of 3 London Dry Gin, Plymouth Gin, Dutch Gin FLAVOURED 1 of 4 Pastis, Aquavit, Absinthe, Ouzo SPIRITS 1 of 7 Apple Brandy, Kirsch, Slivovitz, Mirabelle, Framboise, Fraise, Poire William 30 Unit Five Sparkling Wines of the World
Unit Value: 3 Credits
Unit Elements
1. Methods of Production
2. Types and Styles of Sparkling Wines
Learning Outcomes
Acquire specialist product knowledge of sparkling wines and display the ability to apply that knowledge by:
1. Demonstrating in-depth knowledge of the sparkling wines from the identified regions and districts and, where appropriate, the important communes and vineyards when making commercial decisions.
2. Describing the key factors affecting the production of sparkling wines from the identified regions and districts and how these factors influence the style, quality and commercial value of the wines in the local market.
3. Demonstrating an understanding of the trade and legal structures for the identified regions and districts.
4. Making informed decisions based on knowledge and understanding of the local and global markets for sparkling wines.
5. Using the WSET® Level 4 Systematic Approach to Tasting Sparkling Wine technique to analyse the characteristics of the principal sparkling wines of the world.
6. Presenting required information in a suitable format.
Assessment
1. A combined tasting and theory, closed-book examination, consisting of a tasting paper of three sparkling wines and one theory question. Unit Five Sparkling Wines of the World continued 31
ELEMENT ONE - METHODS OF PRODUCTION KEY FACTORS AFFECTING THE PRODUCTION OF SPARKLING WINES Regional Locations General overall climate, topography and general influences on the region Microclimates Influences on individual communes and vineyards, aspect, slope, soil, drainage, altitude, other influences Soils Types of soils, location of soil types, influence on varietal selection Attributes of identified soil types Problems with identified soil types, options available to deal with identified problems Grape Varietals Attributes and deficiencies of relevant varieties Matching varieties to identified soil types Clonal selection, rootstocks, potential yield, commercial viability of identified varieties Viticulture Vine density, training and trellising Mechanisation, vineyard-management options Vineyard problems and solutions Harvesting options Vinification Fruit selection of Base Wines Options available to improve must quality Pre-fermentation options Fermentation options and equipment, fermentation temperatures, maceration times, pressing techniques and equipment Use of malolactic fermentation Maturation and Storage and maturation options Blending of Blending options Base Wines Style options Finishing and bottling options Methods used to Traditional method, transfer, tank, Asti, carbonation Introduce Sparkle Technical developments in the production of sparkling wines to Wines Maturation Storage and maturation options and Finishing Style options Finishing and bottling options Vintage Variations Annual production levels and variations Influences on style, varietal selection when blending, ageing potential and commercial value of wine TRADE AND LEGAL STRUCTURES Influences Historical, cultural, political, outside investments and influences on contemporary trade Trade Structures Négociants, co-operatives, groups, associations, châteaux/domaines, influential companies, influential individual producers Legal Structures General sparkling wine production legislation Quality sparkling wine production legislation Classification systems
MARKETS Markets Global and local markets Influences on marketing and sales decisions 32 Unit Five Sparkling Wines of the World continued
ELEMENT TWO - TYPES AND STYLES OF SPARKLING WINES COUNTRIES, REGIONS, DISTRICTS, COMMUNES AND VINEYARDS France France: general sparkling wine production Champagne: Locations (Montagne de Reims, Vallée de la Marne, Côte des Blancs, Côte de Sézanne, Aube, Grand Cru and Premier Cru villages), Styles (Non-Vintage, Vintage, Prestige Cuvée, Rosé, Blanc de Blancs, Blanc de Noirs) Cremant: Alsace, Bordeaux, Bourgogne, Loire, (Blanquette de) Limoux Loire: Saumur, Vouvray Rhône: Clairette de Die Germany Sekt: Riesling Sekt, other German Sekt Spain Cava Italy Franciacorta Asti Prosecco Lambrusco New World Inexpensive, mid-range and premium sparkling wine production Australia: Yarra Valley, Tasmania, Sparkling Reds New Zealand: Marlborough United States: Sonoma South Africa: Cap Classique South America: Chile, Argentina
Unit Five Recommended Tasting
UNIT 5 SPARKLING WINES OF THE WORLD Minimum Name of Wine Recommended to be Tasted Tasting SPARKLING WINES 1 of 3 Basic quality Brut tank method, Premium quality Brut tank method, Asti 2 of 2 Non-Vintage Champagne, Vintage Champagne 2 of 3 Vouvray or Saumur, AC Crémant Sparkling Wine, Other European Traditional Method Sparkling Wine 1 of 2 Cava (traditional varieties only), Cava (with Chardonnay) 2 of 2 New World mid-market sparkling wine New World premium sparkling wine Unit Six Fortified (Liqueur) Wines of the World 33
Unit Value: 3 Credits
Unit Elements:
1. Methods of Production
2. Types and Styles of Fortified (Liqueur) Wines
Learning Outcomes
Acquire specialist product knowledge of fortified wines and display the ability to apply that knowledge by:
1. Demonstrating in-depth knowledge of the fortified wines from the identified regions and districts and, where appropriate, the important communes and vineyards when making commercial decisions.
2. Describing the key factors affecting the production of fortified wines from the identified regions and districts and how these factors influence the style, quality and commercial value of the wines in the local market.
3. Demonstrating an understanding of the trade and legal structures for the identified regions and districts.
4. Making informed decisions based on knowledge and understanding of the local and global markets for fortified wines.
5. Using the WSET® Level 4 Systematic Approach to Tasting Fortified (Liqueur) Wine technique to analyse the characteristics of the principal fortified wines of the world.
6. Presenting required information in a suitable format.
Assessment
1. A combined tasting and theory, closed-book examination, consisting of a tasting paper of three fortified wines and one theory question. 34 Unit Six Fortified (Liqueur) Wines of the World continued
ELEMENT ONE - METHODS OF PRODUCTION KEY FACTORS AFFECTING PRODUCTION Regional Locations General overall climate, topography and general influences on the region Microclimates Influences on individual communes and vineyards, aspect, slope, soil, drainage, altitude, proximity to large bodies of water, other influences Soils Types of soils, location of soil types, influence on varietal selection Attributes of identified soil types Problems with identified soil types, options available to deal with identified problems Grape Varietals Attributes and deficiencies of relevant varieties Potential yield, commercial viability of identified varieties Viticulture Vine density, training and trellising Mechanisation, vineyard-management options Vineyard problems and solutions Harvesting options Vinification Fruit selection Options available to improve must quality Pre-fermentation options Fermentation options and equipment, fermentation temperatures, maceration times, pressing techniques and equipment Fortification To interupt fermentation After fermentation Maturation Storage and maturation options and Finishing Blending options Finishing and bottling options Vintage Variations Annual production levels and variations Influences on style, varietal selection when blending, ageing potential and commercial value of wine
TRADE AND LEGAL STRUCTURES Influences Historical, cultural, political, outside investments and influences on contemporary trade Trade Structures Shippers, co-operatives, groups, associations, Quintas/Bodegas, influential individual companies Legal Structures General fortified wine production legislation Quality fortified wine production legislation
MARKETS Markets Global and local markets Influences on marketing and sales decisions Unit Six Fortified (Liqueur) Wines of the World continued 35
ELEMENT TWO - TYPES AND STYLES OF FORTIFIED (LIQUEUR) WINES COUNTRIES, REGIONS, DISTRICTS Portugal Port: Locations (Douro Valley, Villa Nova de Gaia), Styles (Ruby, Tawny, White, LBV, Tawny with Indicated Age, Colheita, Traditional LBV, Crusted Port, Vintage, Single Quinta Vintage Madeira: Location, Styles (Sercial, Verdelho, Bual, Malmsey, style indications) Spain Sherry: Locations (Jerez de la Frontera, Sanlúcar de Barrameda, Puerto de Santa María), Styles (Fino, Manzanilla, Manzanilla Pasada, Amontillado Seco, Blended Amontillado, Oloroso, Palo Cortado, Cream, Pale Cream, PX, Moscatel) Ageing indications (VOS, VORS, 12yo, 15yo) Montilla-Moriles Moscatel de Valencia France VDNs Rhône: Rasteau, Muscat de Beaumes de Venise (Vins Doux Languedoc-Roussillon: Banyuls, Muscat de Saint-Jean-de-Minervois, Naturels) Rivesaltes, Muscat de Rivesaltes Rest of Europe Greece: Mavrodaphne of Patras, Muscat of Sámos Cyprus: Commandaria, fortified Cyprus wine New World Australia: Rutherglen (Muscat, Tokay), other fortified wines California South Africa
Unit Six Recommended Tasting
UNIT 6 FORTIFIED (LIQUEUR) WINES OF THE WORLD Minimum Name of Wine Recommended to be Tasted Tasting FORTIFIED WINES PORT STYLE WINES 1 of 1 Ruby Port 1 of 1 Vintage Port 1 of 3 Aged Tawny Port, Indicated Age Tawny Port, Colheita Port 1 of 1 Madeira SHERRY STYLE WINES 1 of 3 Commercial medium-dry Sherry, Commercial Pale Cream Sherry, Commercial Cream Sherry 3 of 3 Premium quality Fino, Premium quality dry Amontillado, Premium quality dry Oloroso 36 WSET® Systematic Approach to Tasting Wine
CHECKLIST: EXAMPLES OF TASTING TERMS APPEARANCE Clarity bright – clear – dull – hazy – (faulty?)
Intensity water-white – pale – medium – deep – opaque
Colour white lemon-green – lemon – gold – amber – brown rosé pink – salmon – orange – onion-skin red purple – ruby – garnet – tawny – brown (rim and core)
Other legs/tears, deposit, petillance, tints/highlights observations
NOSE Condition clean – unclean (fault: oxidised – out of condition – cork taint – other )
Intensity light – medium(-) – medium – medium(+) – pronounced
Development youthful – developing – fully developed – tired/past its best deliberate oxidation?
Aroma fruit – floral – spice – vegetal – other characteristics
PALATE Sweetness dry – off-dry – medium-dry – medium – medium-sweet – sweet – luscious
Acidity low – medium(-) – medium – medium(+) – high
Tannin level: low – medium(-) – medium – medium(+) – high nature: eg ripe/soft vs unripe/green/stalky, coarse vs fine-grained
Alcohol level low – medium(-) – medium – medium(+) – high fortified (low/medium/high level?)
Body light – medium(-) – medium – medium(+) – full
Flavour intensity light – medium(-) – medium – medium(+) – pronounced
Flavour fruit – floral – spice – vegetal – other characteristics
Other observations eg texture, balance
Length short – medium(-) – medium – medium(+) – long
CONCLUSIONS Quality faulty – poor – acceptable – good – outstanding
Reasons for quality eg balance, concentration, complexity, length
Origins/variety eg - location (country, region) /theme eg - grape variety/varieties eg - production methods/climatic influences etc
Price (approximate retail price):
Age (in years) (age in years):
Readiness for needs time (how long?) – ready to drink, but can age (how long?) – at peak/drink soon – drinking/potential declining – tired/past its best for ageing
Copyright Wine & Spirit Education Trust 2007 WSET® Systematic Approach to Tasting Sparkling Wine 37
CHECKLIST: EXAMPLES OF TASTING TERMS APPEARANCE Clarity bright – clear – dull – hazy – (faulty?)
Intensity water-white – pale – medium – deep – opaque
Colour white colourless – lemon-green – lemon – gold – amber – brown rosé pink – salmon – orange – onion-skin red purple – ruby – garnet – tawny – brown
Mousse bubble size small – medium – large persistence short – medium – long
NOSE Condition clean – unclean (fault: oxidised – out of condition – cork taint – other )
Intensity light – medium(-) – medium – medium(+) – pronounced
Development youthful – developing – fully developed – tired/past its best deliberate oxidation?
Aroma autolytic – fruit – floral – spice – vegetal – other characteristics
PALATE Sweetness dry – off-dry – medium-dry – medium – medium-sweet – sweet – luscious
Acidity low – medium(-) – medium – medium(+) – high
Texture Mousse delicate – creamy – aggressive Tannins (Reds) low – medium – high
Alcohol level low – medium(-) – medium – medium(+) – high
Body light – medium(-) – medium – medium(+) – full
Flavour intensity light – medium(-) – medium – medium(+) – pronounced
Flavour autolytic – fruit – floral – spice – vegetal – other characteristics
Length short – medium(-) – medium – medium(+) – long
CONCLUSIONS Quality faulty – poor – acceptable – good – outstanding
Reasons for quality eg balance, concentration, complexity, length
Origins/variety eg - location (country, region) /theme eg - grape variety/varieties eg - production methods/climatic influences etc
Price (approximate retail price):
Age (in years) (age in years):
Readiness for needs time (how long?) – ready to drink, but can age (how long?) – at peak/drink soon – drinking/potential declining – tired/past its best for ageing
Copyright Wine & Spirit Education Trust 2007 38 WSET® Systematic Approach to Tasting Spirits
CHECKLIST: EXAMPLES OF TASTING TERMS APPEARANCE Clarity bright – clear – dull – hazy – cloudy ( faulty?) Intensity water-white – pale – medium – deep – opaque Colour white colourless – green – lemon-green – lemon golden gold – amber – copper brown tawny – mahogany – brown coloured pink – red – orange – yellow – green – blue – purple – brown – black ( natural/synthetic? ) Other observations ( eg legs )
NOSE Condition clean – unclean Intensity neutral – light – medium – pronounced Development youthful – aged Aroma fruit – floral – spice – vegetal – other characteristics
PALATE Sweetness dry – off-dry – medium – sweet
Alcohol soft – balanced – sharp Body light – medium – full Flavour intensity light – medium – pronounced Flavour fruit – floral – spice – vegetal – other characteristics Length short – medium – long Finish simple – complex balanced – unbalanced
CONCLUSIONS Quality faulty – poor – acceptable – good – outstanding Origins ( if applicable eg Cognac, Islay ) Style ( eg VSOP, Reposado) Price ( approximate retail price ):
Copyright Wine & Spirit Education Trust 2007 The copyright in the “WSET® Systematic Approach to Tasting (Professional Certificate & Diploma)” is the property of the Wine & Spirit Education Trust, which also owns the moral rights therein. WSET is a Registered Trademark of the Wine & Spirit Education Trust. The WSET® Systematic Approach to Tasting (Professional Certificate & Diploma) may be reproduced freely without royalty or fee upon terms that: i. it is reproduced in full, without alteration, omission or addition ii. the title “WSET® Systematic Approach to Tasting (Professional Certificate & Diploma)” is always included therewith iii. the Wine & Spirit Education Trust is acknowledged as the author thereof iv. the foregoing copyright claim is reproduced in full in connection with every publication thereof. Examination Regulations 39
Examination Regulations 1 Eligibility 1.1 United Kingdom 1.2 International Candidates applying to sit any part Candidates applying to sit any part International candidates, with the of the Diploma assessment in the of the Diploma assessment at an exception of those sitting the United Kingdom must international APP must German-language version, are 1.1.1 be over the legal minimum 1.2.1 be over the legal minimum reminded that fluency in written age for the retail purchase of age for the consumption of English is required in order to alcoholic beverages, and alcoholic beverages in the succeed in any Diploma assessment. 1.1.2 hold the WSET® Level 3 country where the examination Certificate in Wines & is being held, and Spirits, and 1.2.2 hold the WSET® Level 3 1.1.3 either have registered as an Certificate in Wines & Spirits examination candidate, or or an approved local equiva- be re-taking an examination lent or have passed the following a previous attempt International Diploma Entry (see Resits on page 42). Examination, and 1.2.3 either have registered as an examination candidate, or be re-taking an examination following a previous attempt (see Resits on page 42). 2 Format The Diploma qualification is divided into six mandatory units. A unit is defined as the smallest part of a qualification that can be individually assessed and accredited. The Honours Diploma is awarded to candidates who achieve the Level 4 Diploma and successfully complete an optional Individual Research project.
2.1 Unit Assessment Format (Units 1 - 6 are mandatory) Unit Title Unit Assessment
Unit 1 The Global Business of Assessed by means of four coursework assignments, to be submitted on the second Tuesday on any of the Alcoholic Beverages following months: November and April. Assignments are of between 1,500 and 2,000 words in length on topics (12 credits) determined by WSET® Awards and will reflect the published learning outcomes of this Unit of the Diploma syllabus. Unit 2 Wine Production Assessed by means of multiple-choice examination paper of 100 questions. (6 credits) The paper is to be completed in 90 minutes.
Unit 3 Light Wines A bi-annual examination set and marked by WSET® Awards comprising the following: of the World A practical tasting paper assessing candidates’ application of the WSET® Systematic Approach to Tasting (30 credits) technique. The tasting paper is held in two parts, each of one hour’s duration, with a short break between each paper. Candidates are required to submit a detailed written analysis of 12 wines in total over both papers using the WSET® Systematic Approach to Tasting technique. A closed-book theory paper of five questions. One question is compulsory and the remaining four are to be selected from a choice of six, assessing knowledge and understanding across the light-wines syllabus. This paper is to be completed in three hours. Unit 3 must be sat in its entirety (tasting paper of 12 wines and closed-book theory paper). Only resit and transitional candidates are permitted the sit parts of this unit, but must still attempt ALL remaining parts of the unit in one sitting and will be invoiced accordingly. 40 Examination Regulations continued
2.1 Unit Assessment Format continued Unit Title Unit Assessment
Unit 4 Spirits of the World A practical tasting paper of three spirits to be completed in one hour, and requiring candidates to submit a (6 credits) detailed written analysis of the three samples using the WSET® Systematic Approach to Tasting Spirits (Diploma) and complete a written section on related product knowledge. This paper is set and marked by WSET® Awards.
Unit 5 Sparkling Wines A practical tasting paper of three sparkling wines to be completed in one hour, and requiring candidates to of the World submit a detailed written analysis of the three samples using the WSET® Systematic Approach to Tasting (3 credits) Sparkling Wine (Diploma) and complete a written section on related product knowledge. This paper is set and marked by WSET® Awards.
Unit 6 Fortified (Liqueur) A practical tasting paper of three liqueur wines to be completed in one hour, and requiring candidates to Wines of the World submit a detailed written analysis of the three samples using the WSET® Systematic Approach to Tasting Wine (3 credits) (Diploma) and complete a written section on related product knowledge. This paper is set and marked by WSET® Awards.
Please note that examination fees are non-refundable following registration as an examination candidate. Examination Regulations continued 41
3 Timing 4 Grades for WSET® Diploma Units The unitised format of the Diploma Actual marks will not be released to qualification allows for flexibility in the candidates but results will be graded as timing of assessments at the discretion follows: of the Approved Programme Provider. 75% Pass with 3.1 Candidates must register with the and over distinction Institute of Wines and Spirits as a 65% to 74.9% Pass with merit Diploma examination candidate before registering for any unit 55% to 64.9% Pass assessment. Registration with the 45% to 54.9% Fail Institute of Wines and Spirits will be below 44.9% Fail unclassified valid for a period of 3 years from the date of the first assessment. For Units 2, 4, 5 and 6, grades will be 3.2 Submission dates for the course- calculated based on the aggregate work assignments for Unit 1 are in mark for all elements of assessment of November and April. For full details, the unit in question. please contact your Approved Programme Provider. For Units 1 and 3 only, a minimum pass grade is required for each component 3.3 Examination for Unit 2 is arranged of assessment in order to qualify for a at the discretion of the Approved pass for the unit as a whole. The Programme Provider, but will be overall grade will then be based on the scheduled at least once in any aggregate mark for the constituent academic year. Candidates must elements. sit the Unit 2 examination before progressing to units 1, 3, 4, 5 or 6. A record of achievement will be issued for individual units, which meet the 3.4 Examinations for Unit 3 are held pass criteria stipulated above. bi-annually in January and June. However, some APPs may schedule the examination for this unit only It is strongly recommended that once every two years. candidates read the Candidate 3.5 Examinations for Units 4, 5 and 6 Assessment Guide for the detailed are held three times a year. For full requirements for all assessments. details, please contact your APP. All candidates will receive the guide Note that some APPs may schedule the examination for these units only as part of their Study Materials. once every two years. 42 Examination Regulations continued
5 Submission of Coursework 7 Validity of Passes Assignments To achieve the Diploma qualification, 5.1 Candidates failing to submit an passes at the relevant level in all six assignment by the submission units must be achieved within three date forfeit their examination years of registration as a candidate. fee and must re-register for an At the end of the registration period alternative submission date. candidates may re-register and the 5.2 Candidates classified Fail for continuing validity of any passes any coursework assignment they have gained will be reassessed. must apply to resubmit a new assignment title. 8 Resits 5.3 Candidates may only submit a coursework title once in any 8.1 Candidates may apply to re- academic year. take failed units, or those, which have become invalid. There is no limit on the number 6 Requirements for Pass, of attempts that may be made. Pass with Merit or Pass with Distinction 8.2 Candidates resitting failed assessments will be ineligible 6.1 Pass for any grade in excess of pass 6.1.1 To gain the WSET® Level 4 for the assessment concerned, Diploma in Wines and Spirits, a and pass with merit for their pass is required in each of the overall Diploma grade. six units. 8.3 Note that through certain 6.1.2 All candidates will receive a regional and international results letter on completion of Approved Programme Providers, an entire unit. For successful some units will only be available candidates, this will be a in alternate years. record of achievement. 8.4 Candidates who have passed 6.2 Pass with Merit units are not permitted to A Diploma with Merit will be awarded retake these to improve their to candidates who achieve Pass grade. with Merit or above in units with a minimum unit credit total of 45 or 9 Examination Conduct above. It is a condition of entry that 6.3 Pass with Distinction candidates agree to abide by the A Diploma with Distinction will be “Rules for Candidates” currently in awarded to candidates who achieve force. These are available from your Pass with Distinction in units with a APP. Failure to abide by the Rules minimum unit credit total of 45 or may render a candidate’s results above and Pass with Merit in the invalid. remainder. Examination Regulations continued 43
10 Applications 12 Reasonable Adjustments
10.1 Candidates can obtain Examination candidates who have registration dates for Unit 1 special needs, which are supported assignments and Unit 2, 3, by independent written assessment, 4, 5 and 6 examinations from are required to submit their applica- their Approved Programme tions to the Diploma Examinations Provider. Administrator at WSET® Awards at 10.2 No deferment of examinations/ the time of registering with the assessments is permitted once Approved Programme Provider or registration has been completed. TWO CALENDAR MONTHS before their examination date, whichever is the sooner. 11 Transitional Candidates
11.1 Transitional candidates are 13 Examination Enquiries defined as those candidates holding papers under the ‘old’ Any enquiries concerning the results Diploma Syllabus gained of the Diploma Examination must be between 2002 and 2003. put in writing to the Diploma Examinations Administrator at 11.2 Transitional candidates must WSET® Awards within 20 WORKING achieve a pass at the relevant DAYS of the release of results. level in all relevant units within five years from 31 July of the ® year of the earliest pass for 14 WSET Awards Regulations which they are claiming credit. WSET® Awards reserves the right At the end of this period to add to or alter any of these candidates may re-register regulations as it thinks fit. and the continuing validity of the passes they have gained will be reassessed. Transitional candidates will receive a final grade based on their aggre- gate marks for all papers sat.
11.3 A pass (grade A, B or C) in any of the six papers of the ‘old’ Diploma (Sec I, IIA tasting or theory, IIB tasting or theory or Sec III) is valid for a five-year period commencing from 31 July of the year in which the pass was achieved. 44 Notes