®

‘looking behind the label’

Specification for the WSET® Level 2 Certificate in Wines and Spirits

www.wset.co.uk IntermediateISSUE SEVEN • JULY 2006 www.wsetinternational.com The WSET® Level 2 Certificate in Wines and Spirits

This specification contains necessary information for both candidates and programme providers about the WSET® Level 2 Certificate in Wines and Spirits. The main part of the document is a detailed statement of learning outcomes. These outcomes should be used by providers to prepare programmes of learning, and by candidates to plan their studies, because the examination is set to test these outcomes. The specification also provides syllabus weighting, study and examination guidance including the examination regulations.

Contents

1 - 4 Introduction 5 The WSET® Level 2 Certificate in Wines and Spirits 6 - 16 Unit One - Wines and Spirits of the World 17 - 18 Unit One - Recommended Tasting Samples 19 - 21 Examination Guidance 22 - 23 Examination Regulations 24 Notes Introduction 1

The Wine & Spirit Education Trust Qualifications

WSET® Awards is the The National Qualifications Framework qualifications division of the The UK Government’s regulatory authority for Wine & Spirit Education Trust. education, the Qualifications and Curriculum We provide quality-assured qualifi- Authority (QCA), has developed the National cations that help people to know Qualifications Framework (NQF). The Framework is more about alcoholic beverages designed to show all the qualifications that are and to develop their tasting skills. nationally approved at different levels, to enable We do this by: you to plan your progress through them. Levels • liaising with the drinks industry are numbered from 1 (foundation) through to 8 ® to set suitable syllabi (doctoral equivalent). WSET qualifications provide underpinning knowledge, which can be • approving programme applied in a number of different job functions. providers to offer our They are classified in the National Qualifications qualifications Framework as ‘vocationally related’. The table setting examinations • below shows their relationship to the Framework. • issuing certificates to successful candidates.

Full Title : The WSET® Level 1 Foundation 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 Foundation 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 Intermediate 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 the theory of tasting technique. This qualification 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 Advanced Certificate in Wines and Spirits NQF Level : 3 Description : The Level 3 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 wines and spirits. The Diploma is recommended by the Institute of Masters of Wine for candidates wishing to pursue membership.

Full Title : The WSET® Level 5 Higher Diploma in Wines and Spirits NQF Level : 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. Introduction continued 3

How to prepare for the and generate evidence for portfolios Level 2 Intermediate Certificate in key skills. It should be noted that the opportunities for developing key skills Our recommendation is to join a course. and generating evidence might be Group study with a qualified tutor is the affected by the mode of study adopted. best way of learning how to taste. A list of Approved Programme Providers Not all key-skills requirements are ® (APPs) in the United Kingdom and covered by the WSET Level 2 overseas is published on the WSET® Intermediate Certificate. We, therefore, website (www.wset.co.uk). Please advise that any student who wishes to contact the APP directly to find out complete the key-skills requirements about their programmes. should contact a specialist key-skills advisor who should be able to give It is possible to prepare for our qualifi- suitable advice for the completion of cations by distance learning, which is a tasks. more flexible approach. A student will still need to register with an APP where However, two of the key skills have they wish to sit their examination. In the been identified where it is possible to UK, distance-learning packs can be develop and practice key skills. obtained directly from the WSET® The key skills identified are: School. Overseas candidates should • communication contact their local APP in the first instance. • improving own-learning and performance. Development of Key Skills To aid the key-skills tutor and student, we have created tracking guides for the The UK Government, through the key skills a student should be able to Qualifications and Curriculum Authority, demonstrate when undertaking a has defined levels of attainment in six WSET® Level 2 Intermediate Certificate, key skills: communication, application and these are available in the APP of number, information, technology, Handbook and from the WSET® working with others, improving own- website (www.wset.co.uk). learning and performance, problem solving. The guides will identify key-skill oppor- tunities which will occur when using the The WSET® Level 2 Certificate does not recommended WSET® Tutor Guides and specifically assess any of the key skills. Level 2 Intermediate Certificate Study However, it is considered that there are pack as part of the course of study for opportunities for students to develop the WSET® Level 2 Intermediate certain key skills and generate evi- Certificate in Wines and Spirits. Tutors dence for portfolio presentation. who adopt alternative approaches to For the benefit of tutors and students, teaching may generate different a mapping key for the six key skills has opportunites for the development and been produced. The mapping key will demonstration of key skills. give examples where, in the natural course of study for a WSET® Level 2 Certificate, it is possible to practice 4 Introduction continued

Other Issues Customer Service Statement As a key learning outcome of the Level The quality and scope of service 2 Intermediate Certificate, candidates customers can expect from WSET® are required to consider the cultural Awards is published in our Customer and political influences affecting wine Service Statement. A copy can be and spirit production in both the obtained from the Centres Co-ordinator domestic and international markets. and Quality Assurance Manager, WSET® Given the broad geographical coverage Awards. of the qualification, this encourages candidates to develop an awareness UK Scholarship Scheme of different countries and cultures, For those candidates employed in the particularly, but not exclusively, within drinks business in the UK, as well as for Europe. a more limited number of candidates ® Unit One – Wines and Spirits of the from the general public, WSET Awards manages a scheme to match outstand- World makes specific reference, with ing candidates in their examinations to detail appropriate to the level of the scholarship awards made available by qualification, to the health issues asso- industry sponsors. The awards are ciated with alcohol consumption. typically visits to wine- or spirit- producing regions. In a number of Equal Opportunities Policy cases, further interviews are held to determine suitable candidates. Contact WSET® Awards fully supports the our Centre Visits and Scholarships principle of equal opportunities and is Manager for further information and a responsible for ensuring that all current list of scholarships. candidates for its qualifications are treated fairly and on an equal basis. Regrettably, WSET® Awards is not in A copy of our equal-opportunities a position to offer grants to candidates policy can be obtained from the wishing to pursue our qualifications. Centres Co-ordinator and Quality Assurance Manager, WSET® Awards. ® The WSET Level 2 Certificate in Wines and Spirits 5

Qualification aims The Level 2 Intermediate Certificate Holders of the WSET® Level 2 qualification is intended for those who Certificate in Wines and Spirits will be have little or no previous knowledge of able to interpret the labels of the major the broad range of wines and spirits. It wines and spirits of the world and give is suitable wherever a sound but simple basic guidance on appropriate selec- level of product knowledge is required tion and service, as well as understand to underpin job skills and competences, the principles of wine tasting and for example, in the customer service evaluation. and sales functions of the hospitality, retailing and wholesaling industries. It is also useful for those who have a general interest in the subject.

Qualification Structure: WSET® Level 2 Intermediate Certificate in Wines and Spirits Core Unit Unit One: Wines and Spirits of the World 1.1 Factors influencing style 1.2 Grape varieties 1.3 Key wine-producing regions of the world 1.4 Sparkling wines 1.5 Sweet wines and fortified wines 1.6 Spirits and liqueurs 1.7 Information and advice for customers and staff 1.8 Describing the characteristics of the principal wines of the world

Qualification objectives On completion of this qualification a candidate will be able to: • demonstrate an understanding • apply principles of food and wine of the factors that influence the matching to the key styles of wine main styles of wine available • describe the characteristics • use the WSET® Systematic of the principal grape varieties Approach to Tasting to produce descriptions of wines • use the key terms on a bottle label to deduce the style and flavours of • provide information on health wines made from principal grape issues relating to wines and spirits varieties and regions • provide information and advice on the correct storage and service of wines and spirits. 6 Unit One - Wines and Spirits of the World

Guided Learning Hours Progression Routes It is recommended that a student Wine and Spirit Qualifications should allocate a minimum of 28 hours The WSET® Level 2 Certificate, or an of study to successfully complete the equivalent level of experience, is required full programme. The hours will usually for entry to the WSET® Level 3 Certificate be a combination of taught and private in Wines and Spirits programme. study time. It is also recommended that the teaching delivery time for the unit Other qualifications including programme is not less than 16 hours. National Vocational Qualifications (NVQs) The Level 2 Certificate provides under- pinning knowledge for a number of NVQ units. Tracking guides to the appropriate NVQ units in hospitality and distributive sectors are available in the APP Handbook and from the ELEMENT ONE WSET® website (www.wset.co.uk). - FACTORS INFLUENCING STYLE Learning Outcomes 1. Understand the conditions needed for a vine to produce a healthy crop, and the environmental factors that influence the availability of these conditions. 2. Understand the effect of grape growing on wine production costs and wine styles. 3. Understand the effects of winemaking on wine production costs and wine styles. 4. Understand the effects of maturation on wine production costs and wine styles.

RANGE A CONDITIONS Conditions warmth, sunlight, nutrients, water RANGE B ENVIRONMENTAL FACTORS Climate and Climates: hot, moderate, cool Weather Weather: vintage, effect of weather on vintage, effect on wine style Soils and Slopes drainage, nutrients, water, aspect RANGE C VINE GROWING The Vineyard pests and diseases, harvest RANGE D WINEMAKING Production crushing, pressing, fermentation, types of vessels, temperatures Styles red, rosé, white, sparkling, fortified, sweet, medium, dry RANGE E MATURATION Maturation types of vessels, effect of oxygen, effect on flavour Unit One - Wines and Spirits of the World continued 7

ELEMENT TWO - GRAPE VARIETIES

Learning Outcomes 1. Identify the key grape varieties used for wine production. 2. Identify the most important regions for each of these varieties, both in inexpensive bulk production and for premium quality wines. 3. Describe the style of wines made from these varieties in these regions. 4. Identify and describe the most common multi-varietal blended wines made with these varieties.

Key White Grape Varieties RANGE A MOST IMPORTANT REGIONS CHARDONNAY France Burgundy: Bourgogne, Chablis, Puligny-Montrachet, Meursault, Mâcon, Pouilly-Fuissé; Vin de Pays d’Oc Australia Hunter Valley, Victoria, Limestone Coast, Adelaide Hills, Margaret River New Zealand Hawkes Bay, Gisborne, Marlborough California Coastal region, Sonoma, Carneros Chile Central Valley, Casablanca Argentina Mendoza South Africa Coastal region Bulk/inexpensive South Eastern Australia, Western Cape, California, Central Valley (Chile), Vin de Pays d’Oc, Vin de Pays du Jardin de la France, Southern Italy, Hungary, Argentina Blends Chardonnay + Semillon, Chardonnay + local varieties

SAUVIGNON BLANC France Sancerre, Pouilly-Fumé, Bordeaux Blanc New Zealand Marlborough California Napa Fumé Blanc Chile Casablanca South Africa Coastal region Bulk/inexpensive Vin de Pays du Jardin de la France, Vin de Pays d’Oc, California, Central Valley (Chile) Blends Sauvignon Blanc + Sémillon 8 Unit One - Wines and Spirits of the World continued

Key White Grape Varieties continued RANGE A MOST IMPORTANT REGIONS Germany -Saar-Ruwer, , Pfalz France Alsace Australia Clare Valley, Eden Valley New Zealand Marlborough Bulk/inexpensive Germany (blended) Blends Liebfraumilch and other inexpensive German wines, Riesling blends with other aromatic varieties

Key Black Grape Varieties RANGE A MOST IMPORTANT REGIONS PINOT NOIR France Burgundy: Bourgogne, Gevrey-Chambertin, Nuits-Saint-Georges, Beaune, Pommard New Zealand Martinborough, Marlborough, Central Otago California Coastal Region, Sonoma, Carneros Chile Central Valley, Casablanca South Africa Coastal Region Bulk/inexpensive Romania Blends Pinot Noir + Gamay

CABERNET SAUVIGNON AND MERLOT France Bordeaux: Médoc, Haut-Médoc, Pauillac, Margaux, Graves, Pessac-Léognan, Saint-Emilion, Pomerol California Napa Valley, Sonoma Chile Central Valley, Maipo, Rapel Argentina Mendoza, Cafayate Australia Coonawarra, Margaret River New Zealand Hawkes Bay South Africa Stellenbosch Bulk/inexpensive Vin de Pays d’Oc, California, Central Valley (Chile), Mendoza, South Eastern Australia, Western Cape, Bulgaria, Northern Italy Blends Cabernet + Merlot, Cabernet + Shiraz Unit One - Wines and Spirits of the World continued 9

Key Black Grape Varieties continued RANGE A MOST IMPORTANT REGIONS SYRAH/SHIRAZ GRENACHE/GARNACHA France Northern Rhône: Crozes-Hermitage, Hermitage, Côte-Rôtie Southern Rhône: Côtes du Rhône, Côtes du Rhône Villages (+ name), Châteauneuf-du-Pape Australia South Australia: Barossa, McLaren Vale Western and Central Victoria, New South Wales, Hunter Valley, Western Australia Bulk/inexpensive South Eastern Australia, Côtes du Rhône, Southern France (Fitou, Corbières, Côtes du Roussillon, Coteaux du Languedoc, Minervois) Blends Grenache + Shiraz, Shiraz + Cabernet, Shiraz + Viognier 10 Unit One - Wines and Spirits of the World continued

ELEMENT THREE - KEY WINE-PRODUCING REGIONS OF THE WORLD Learning Outcomes 1. For each wine-producing region, describe the style of wines made, identify the key grape varieties used for wine production and the meaning of common regional labelling terms. 2. Understand the meaning of common labelling terms indicating quality or style.

RANGE A WINE-PRODUCING REGIONS France Burgundy: Bourgogne, Chablis, Gevrey-Chambertin, Nuits-Saint-Georges, Puligny-Montrachet, Meursault, Beaune, Pommard, Mâcon, Pouilly-Fuissé, Beaujolais, Fleurie, Brouilly, Morgon, Moulin-à-Vent Bordeaux: Bordeaux, Médoc, Haut-Médoc, Pauillac, Margaux, Saint-Emilion, Pomerol, Graves, Pessac-Léognan, Sauternes Rhône: Côte-Rôtie, Hermitage, Crozes-Hermitage, Chateauneuf-du-Pape, Côtes du Rhône Loire: Muscadet, Vouvray, Sancerre, Pouilly-Fumé Alsace Regionally important grape varieties: Black: Gamay White: Muscadet, Sémillon, Gewurztraminer, Chenin Blanc, Pinot Gris Germany Mosel-Saar-Ruwer, Rheingau, Pfalz Italy Piedmont and NW: Barolo, Barbaresco Veneto and NE: Valpolicella, Soave Tuscany and Central Italy: Chianti Classico, Chianti Rufina, Frascati, Orvieto Southern Italy: Puglia, Sicily Regionally important grape varieties: Black: Sangiovese, Nebbiolo, Montepulciano, Barbera, Primitivo White: Pinot Grigio, Trebbiano, Verdicchio Spain Rioja, Navarra, Ribera del Duero, Catalunya, La Mancha, Valdepeñas Regionally important grape varieties: Black: Tempranillo Portugal Vinho Verde, Douro, Dão, Alentejo USA California: Coastal, Napa, Sonoma, Carneros Oregon Washington Regionally important grape varieties: Black: Zinfandel Unit One - Wines and Spirits of the World continued 11

RANGE A WINE-PRODUCING REGIONS (continued) Argentina Mendoza, Cafayate Regionally important grape varieties: Black: Malbec White: Torrontés Chile Central Valley, Maipo, Rapel, Casablanca Regionally important grape varieties: Black: Carmenère Australia South Australia, Adelaide Hills, Barossa Valley, Eden Valley, Clare Valley, McLaren Vale, Limestone Coast, Coonawarra, Western and Southern Victoria, Hunter Valley, Western Australia, Margaret River New Zealand Hawkes Bay, Gisborne, Martinborough, Marlborough, Central Otago South Africa Western Cape, Stellenbosch Regionally important grape varieties: Black: Pinotage White: Chenin Blanc

RANGE B COMMON LABELLING TERMS INDICATING QUALITY OR STYLE France Appellation d’Origine Contrôlée (AC), Vin de pays, Vin de Table General: rouge, rosé, blanc, sec, demi-sec, moelleux, doux, Villages Burgundy and Beaujolais: Premier Cru, Grand Cru, Nouveau Bordeaux: Supérieur, Grand Vin, Cru Bourgeois, Grand Cru Classé Loire: Sur Lie Alsace: Grand Cru Germany Tafelwein, Landwein, QbA, QmP, Classic, Selection, Liebfraumilch, , Halbtrocken, , Spätlese, , , , Eiswein Italy DOCG, DOC, IGT, Vino da Tavola, rosato, rosso, bianco, secco, Classico, Riserva Spain DOCa, DO, Vino da la Tierra, Vino de Mesa, tinto, rosado, blanco, seco, Vino Joven, Crianza, Reserva, Gran Reserva Portugal DOC, Vinho Regional, Vinho de Mesa, tinto, rosado, branco, seco, Reserva USA California: Coastal regions Australia South Eastern Australia South Africa Coastal General cuvée, oaked, barrel/barrique-fermented/aged, botrytis/noble rot, organic, unfined/unfiltered 12 Unit One - Wines and Spirits of the World continued

ELEMENT FOUR - SPARKLING WINES

Learning Outcomes 1. Identify the most important labelling terms for sparkling wines, both for inexpensive bulk production and for premium quality wines. 2. Describe the style of wines made with these labelling terms. 3. Describe the methods of production used for common sparkling wines. 4. Understand the importance of brands to the sparkling wines category.

RANGE A MOST IMPORTANT LABELLING TERMS France Champagne, Crémant, Saumur Spain Cava Germany Sekt Italy Asti, Prosecco Australia New Zealand California

RANGE B METHODS OF PRODUCTION Methods Bottle fermentation, tank fermentation Unit One - Wines and Spirits of the World continued 13

ELEMENT FIVE - SWEET WINES AND FORTIFIED WINES

Learning Outcomes 1. Identify the most important labelling terms for sweet wines and fortified wines, both for inexpensive bulk production and for premium quality wines. 2. Describe the style of wines made with these labelling terms. 3. Describe the methods of production used for common sweet wines and fortified wines. 4. Understand the importance of brands to the fortified wines category.

RANGE A MOST IMPORTANT LABELLING TERMS France Sauternes, Muscat de Beaumes-de-Venise Spain Moscatel de Valencia, Sherry (Fino, Amontillado, Oloroso) Germany Beerenauslese, Trockenbeerenauslese, Eiswein Portugal Port (Tawny, Vintage, LBV, Ruby) Hungary Tokaji Australia Botrytis Semillon, Liqueur Muscat Bulk/inexpensive Ruby Port, Cream Sherries, Valencia

RANGE B METHODS OF PRODUCTION Sherry Fortification after fermentation, ageing Port, VdNs Fortification to interrupt fermentation, ageing Non-fortified botrytis, icewine, shrivelled grapes premium Bulk/inexpensive Filter yeast, addition of unfermented grape juice/concentrate 14 Unit One - Wines and Spirits of the World continued

ELEMENT SIX - SPIRITS AND LIQUEURS

Learning Outcomes 1. Identify the most important labelling terms for spirits and liqueurs, both for inexpensive bulk production and for premium quality spirits. 2. Describe the style of spirits and liqueurs made with these labelling terms. 3. Describe the methods of production and base materials used for common spirits and liqueurs. 4. Understand the importance of brands to the spirits category.

RANGE A MOST IMPORTANT LABELLING TERMS Brandy Cognac, Armagnac, Brandy de Jerez, Spanish, VS, VSOP, XO, Napoleon Whisky Scotch: Blended, Malt Irish American Whiskey: Bourbon, Tennessee, Canadian Rum white, golden, dark Tequila silver/plata, golden, Reposado, Añejo Gin Distilled, London Dry Vodka neutral, with character Liqueurs fruit, herb, bean/kernel/nut, dairy

RANGE B METHODS OF PRODUCTION AND BASE MATERIALS General pot still, continuous still Brandy grapes, wine, distillation, maturation Whisky malted barley, other grains, conversion, fermentation, distillation, maturation Rum cane, molasses, maturation, colouring Tequila agave, conversion, maturation Gin Botanicals: juniper, coriander, angelica, citrus peels Methods of flavouring: cold compounding, distillation Vodka grain, other materials (‘any’), filtration Liqueurs sweetening, flavouring, colouring Unit One - Wines and Spirits of the World continued 15

ELEMENT SEVEN - INFORMATION AND ADVICE FOR CUSTOMERS AND STAFF

Learning Outcomes 1. Provide information about the style characteristics for the principal wines and spirits of the world. 2. Use product knowledge to make the recommendations to meet customers’ style, quality and price requirements when purchasing wines and spirits, including identifying alternative wines in a similar style. 3. Understand the principals of food and wine matching. 4. Offer recommendations for customers and staff on the storage and service of wines and spirits. 5. Identify common faults found in wine. 6. Understand health issues relating to the consumption of wines and spirits.

RANGE A STYLE CHARACTERISTICS Describe using appearance, nose, palate, conclusions WSET® Systematic Approach to Tasting

RANGE B PRINCIPLES OF FOOD AND WINE MATCHING Wine flavour intensity, flavour characteristics, body, acidity, tannins, considerations sweetness Food flavour intensity, flavour characteristics, sour, sweet, salt, spice, considerations smoke, richness, fat and oiliness

RANGE C STORAGE AND SERVICE Storage optimum conditions, effects of poor storage Service sequence of service, serving temperatures, opening and decanting, glassware and equipment Wine selection customer taste, price, occasion, organiser’s requirements

RANGE D COMMON FAULTS Faults cork taint, oxidised, out of condition

RANGE E HEALTH ISSUES Safe safe consumption of alcohol consumption 16 Unit One - Wines and Spirits of the World continued

ELEMENT EIGHT - DESCRIBING THE CHARACTERISTICS OF THE PRINCIPAL WINES OF THE WORLD

Learning Outcomes 1. Understand the key requirements and stages of the WSET® Systematic Approach to Tasting (Intermediate). 2. Identify key characteristics of the wines according to regional, varietal, stylistic and quality-indicating label terms through application of the WSET® Systematic Approach to Tasting (Intermediate).

WSET® LEVEL 2 INTERMEDIATE SYSTEMATIC APPROACH TO TASTING WINE Appearance Clarity clear – dull Intensity pale – medium – deep Colour White: lemon – gold – amber Rosé: pink – orange Red: purple – ruby – garnet – tawny Nose Condition clean – unclean Intensity light – medium – pronounced Aroma fruit – floral – spice – vegetal – oak – other characteristics Palate Sweetness dry – off-dry – medium – sweet Acidity low – medium – high Tannin low – medium – high Body light – medium – full Flavour fruit – floral – spice – vegetal – oak – other characteristics Length short – medium – long Conclusion Quality poor – acceptable – good – outstanding Unit One - Recommended Tasting Samples 17

WINES AND SPIRITS

GENERAL Red Any inexpensive, high-volume, branded red wine Any premium, full-bodied, oak-aged New World red (not a grape variety listed in Element Two, eg Zinfandel) Any premium New World Cabernet Sauvignon Any premium New World Pinot Noir Any inexpensive, high-volume Merlot Rosé Any dry rosé wine White Any inexpensive, high-volume Chardonnay Any barrique-fermented New World Chardonnay Any dry, oaked white wine (not Chardonnay, eg Fumé Blanc) Any non-botrytis dessert wine REGIONAL WINES AND SPIRITS BORDEAUX Red Saint-Emilion Cru Bourgeois or Grand Cru Classé (Haut-Médoc/Pauillac/ Margaux) White Sauternes BURGUNDY Red Côte d’Or Commune or Premier Cru Beaujolais or Beaujolais Villages White Chablis Premier Cru Côte d’Or Commune or Premier Cru ALSACE White Gewurztraminer LOIRE White Sancerre or Pouilly-Fumé Vouvray demi-sec Muscadet de Sèvre-et-Maine sur Lie RHÔNE VALLEY Red Côtes du Rhône or Côtes du Rhône Villages Châteauneuf-du-Pape Northern Rhône Syrah GERMANY White Mosel Einzellage Riesling Kabinett or Spätlese ITALY Red Barolo Valpolicella Chianti Classico Riserva Any Southern Italian red White Frascati/Soave/Orvieto Pinot Grigio SPAIN Red Rioja Joven or other inexpensive Spanish red Rioja Reserva or Gran Reserva 18 Unit One - Recommended Tasting Samples continued

REGIONAL WINES AND SPIRITS continued PORTUGAL Red Any Portuguese red AUSTRALIA Red Premium Barossa Shiraz White Clare Valley/Eden Valley Riesling NEW ZEALAND White Marlborough Sauvignon Blanc HUNGARY White Tokaji Aszú SPARKLING WINES NV Champagne Cava Prosecco/Asti Any new world bottle-fermented sparkling wine FORTIFIED WINES Port LBV Sherry Fino SPIRITS Neutral White Rum or Vodka London Dry Gin Cognac VSOP Scotch Whisky Examination Guidance 19

1 Assessment Method 3 Reporting of Results and Certification The Level 2 Certificate will be assessed by a WSET® Awards-set closed-book Results of examinations are issued by examination paper comprising 50 WSET® Awards as follows: multiple-choice questions, to be An all-candidate grade list along with completed in one hour. student letters are issued to the APP, A candidate will be required to for communicating results to individual pass with a minimum mark of 55%. candidates. Issue of certificates to successful 2 Examination Administration candidates is via the APP.

Examinations are conducted by WSET® Timescales for results and Approved Programme Providers (APPs). certification are published in the ® Administratively, APPs must comply WSET Awards Customer Service with the criteria and codes of practice Statement. set out in the Operating Handbook. 4 About The WSET® Level 2 Certificate Examination

The Level 2 Certificate examination paper consists of 50 multiple choice questions. Each question has only one correct answer, which should be indicated by completing a computer- readable answer sheet. The examination invigilator will give the full instructions on completing the answer sheet on the day of the examination. Each multiple- choice question is worth one mark, and marks are NOT subtracted for incorrect answers. All WSET® Level 2 Certificate examination papers are carefully compiled to reflect the weighting as indicated in the syllabus. A chart giving a detailed breakdown of the examina- tion weighting is shown on page 22. 20 Examination Guidance continued

Unit One Multiple-choice Examination The multiple-choice examination papers are carefully compiled to reflect the weighting given to the elements. The chart below gives a breakdown of the allocation of questions.

ELEMENT SUBSECTION No. OF QUESTIONS

Factors influencing Conditions Style Environmental factors Grape growing 4 Winemaking Maturation Grape Varieties Chardonnay Sauvignon Blanc Riesling 12 Pinot Noir Cabernet Sauvignon and Merlot Shiraz/Syrah and Grenache/Garnacha Key Wine-producing France Regions of the World Germany Italy Spain Portugal USA 14 Argentina Chile Australia New Zealand South Africa Common labelling terms indicating quality or style Sparkling Wines Most important labelling terms 3 Methods of production Sweet Wines and Most important labelling terms 3 Fortified Wines Methods of production Spirits and Liqueurs Most important labelling terms Methods of production and base materials 4 Information and Style characteristics, sales, service and common faults Advice for Customers Principles of food and wine matching 4 and Staff Health and safety issues Describing the Systematic Approach to Tasting 6 Characteristics of the Principal Wines of the World Total questions 50 Examination Guidance continued 21

Examples of Level 2 Certificate Examination Questions

The Wine & Spirit Education Trust does 3. Pinotage is a grape variety that is not release past papers for the WSET® primarily used for Level 2 Certificate examination. To a) South African red wines give students an idea of the sort of questions that might be asked, here is b) Portuguese fortified wines a selection with answers at the end. c) Australian white wines The examination consists of 50 questions similar to these. d) Californian rosé wines. 4. 1. Compared to red wines, white wines Which of the following words are generally fermented at indicates that a wine has been aged for a period in oak? a) either higher or lower temperatures a) Chenin Blanc. b) the same temperature b) Classico. c) higher temperatures c) Côtes du Rhône. d) lower temperatures. d) Crianza. 5. 2. Which grape variety is considered A Tawny Port is to produce high-quality white wines a) golden in colour, with yeasty in both Germany and Australia? flavours a) Merlot. b) high in tannins and acidity b) Semillon. c) sweet, with nutty aromas c) Shiraz. d) sparkling and dry in style. d) Riesling.

Answers to example questions: 1) d. 2) d. 3) a. 4) d. 5) c. 22 Examination Regulations

1 Entry Requirements 1.1 Eligibility 1.2 Recommended Prior Learning 1.1.1 Candidates applying to sit the 1.2.1 There are no requirements for examination must be over the candidates to have previous legal minimum age for the retail knowledge or previous experi- purchase of alcoholic beverages in ence of alcoholic beverages. the country where the examination 1.2.2 The indicative levels of literacy is being held, or be preparing for and numeracy required for the the examination as part of a examination are as follows: recognised full-time programme of study, or have obtained parental literacy: Level 2 of the UK basic consent. skills national standards, or equivalent 1.1.2 There are no restrictions on entry to the WSET® Level 2 Intermediate numeracy: Level 2 of the UK basic Certificate in Wines and Spirits skills national standards, or through overlaps with other quali- equivalent. fications or parts of qualifications.

2 Format and Results 2.1 The Level 2 Intermediate Certificate assessment is a closed-book examination of 60 minute’s duration and consists of 50 multiple-choice questions worth one mark each.

Results are graded as follows:

Aggregate mark of 85% and above Pass with Distinction

Aggregate mark of between 70% and 84% Pass with Merit

Aggregate mark of between 55% and 69% Pass

Aggregate mark of 54% and below Fail

3 Reasonable Adjustments Examination candidates who have special needs, which are supported by indepen- dent written assessment, are requested to contact the examinations officer at their APP in the first instance. Further guidance for examination officers and candidates is available from WSET® Awards as required. It is the policy of WSET® Awards that such candidates should not be placed at a disadvantage in the examinations. Examination Regulations continued 23

4 Resits 6 Examination Enquiries Candidates may apply to resit if they are Any queries concerning the results of unsuccessful. There is no limit on the the Level 2 Intermediate Certificate number of attempts that may be made. examinations must be put in writing to the Examinations Administrator at the Candidates who have passed are not WSET® within 20 WORKING DAYS of permitted to retake to improve their the release of results. Where appropri- grade. ate, documentation for the formal enquiry process will be forwarded. 5 Examination Conditions and Conduct 7 WSET® Awards Regulations 5.1 It is a condition of entry that WSET® Awards reserves the right to candidates agree to the following add to, or alter, any of these regulations specific conditions: as it thinks fit. • the examination is to be completed in a maximum of one hour • no reference is to be made to any material, in whatever form, other than the examination question paper and answer sheet • no communication of any kind between candidates is permitted • the use of electronic devices of any kind is prohibited • the use of dictionaries of any kind is prohibited • no examination question papers are to be removed from the examination hall. 5.2 Candidates also agree to abide by the invigilator’s instructions. Failure to do so may render a candidate’s results invalid. 24 Notes