WSET Level 3 Award in Wines Specification PDF

WSET® Level 3 Award Specification in Wines Issue No. 1 August 2016 wsetglobal.com Specification WSET® Level 3 Award in Wines Issue No. 1 August 2016 wsetglobal.com Wine & Spirit Education Trust 39–45 Bermondsey Street, London SE1 3XF United Kingdom [email protected]...

WSET® Level 3 Award Specification in Wines Issue No. 1 August 2016 wsetglobal.com Specification WSET® Level 3 Award in Wines Issue No. 1 August 2016 wsetglobal.com Wine & Spirit Education Trust 39–45 Bermondsey Street, London SE1 3XF United Kingdom [email protected] wsetglobal.com © Wine & Spirit Education Trust 2016, 2017, 2022 Issue 1, 2016 Issue 1.1, 2017 (update with minor amendments) Issue 2, 2022 All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording or any information storage or retrieval system, without the prior permission in writing from the publishers. Designed by Peter Dolton Editing and proofreading by Cambridge Editorial Ltd Production services by Armstrong Ink Ltd  CONTENTS 3 Contents Introduction 5 Introduction to the WSET Level 3 Award in Wines 6 Learning Outcomes for the WSET Level 3 Award in Wines 8 Unit 1: The Theory of Wines of the World 8 Unit 2: The Analytical Tasting of Wine 20 Recommended Tasting Samples 21 Examination Guidance 24 Sample Multiple-Choice Examination Questions 26 Sample Short Written Answer Examination Question 27 Examination Regulations 28 WSET Qualifications 31  INTRODUCTION 5 Introduction This Specification contains necessary information for both candidates and Approved Programme Providers (APPs) about the WSET Level 3 Award in Wines. The main part of the document is a detailed statement of the learning outcomes of the WSET Level 3 Award in Wines. These outcomes should be used by APPs to prepare programmes of learning, and by candidates to plan their studies, because the examination is specifically set to test these outcomes. The Specification also provides a list of recommended tasting samples, guidance concerning the examination (including syllabus weighting and sample examination questions) and the examination regulations. 6 WSET LEVEL 3 AWARD IN WINES: SPECIFICATION Introduction to the WSET Level 3 Award in Wines Qualification Aims The WSET Level 3 Award in Wines is designed to give a thorough understanding of the factors that account for the style, quality and price of the principal still, sparkling and fortified wines of the world. The qualification will assist those who are required to make professional evaluations of wines with regards to their style, quality and price. The qualification provides the in-depth product knowledge required to underpin job skills and competencies, for example in product selection in the retail and hospitality sectors. Successful candidates will be able to describe the characteristics of the principal wines of the world and give information on the key factors influencing style, quality and price. They will consequently be in a position to advise management, to answer customer queries authoritatively, and to make informed selections of wines in a variety of situations. Qualification Structure In order to meet the qualification aims there are six learning outcomes spread over two Units. In order to gain the WSET Level 3 Award in Wines candidates must pass both Units. Unit 1: The Theory of Wines of the World Learning Outcome 1 Identify the principal natural and human factors in the vineyard and winery that are involved in the production of still wines of the world and explain how they can influence the style, quality and price of these wines. Learning Outcome 2 Identify and describe the characteristics of the still wines produced in the principal wine producing regions of the world and explain how the key natural and human factors in the vineyard, winery, law and commerce can influence the style, quality and price of these wines. Learning Outcome 3 Identify and describe the characteristics of the principal sparkling wines of the world and explain how the key natural and human factors in the vineyard, winery, law and commerce can influence the style, quality and price of these wines. Learning Outcome 4 Identify and describe the characteristics of the principal fortified wines of the world and explain how the key natural and human factors in the vineyard, winery and law can influence the style, quality and price of these wines. Learning Outcome 5 Demonstrate the ability to provide information and advice to customers and staff about wines. Unit 2: The Analytical Tasting of Wine Learning Outcome 1 Accurately describe the key characteristics of the principal still wines of the world and use the description to make an assessment of quality and an assessment of readiness for drinking.  INTRODUCTION TO THE WSET LEVEL 3 AWARD IN WINES 7 Enrolment The WSET Level 2 Award in Wines or an equivalent level of experience is recommended for entry to the WSET Level 3 Award in Wines. Potential candidates should discuss their current level of knowledge with their APP before enrolling on the course, to ensure that this is a suitable qualification for them to undertake. Candidates who are under the legal minimum age for the retail purchase of alcoholic beverages in the country where the examination is being held, or those who choose not to taste alcohol for health or religious reasons, will not be allowed to sample any alcoholic beverage as part of their course. These candidates will not be eligible to complete the assessment for Unit 2 of the WSET Level 3 Award in Wines. In such instances, candidates will receive a record of achievement on successful completion of Unit 1, but will not be awarded the WSET Level 3 Award in Wines qualification. Total Qualification Time (TQT) and Guided Learning Hours (GLH) TQT is an estimate of the total amount of time, measured in hours that a learner would reasonably need to be able to show the level of achievement necessary for the award of a qualification, it is made up of GLH and private study time. GLH include all tutor supervised learning and supervised assessments. The TQT for the Level 3 Award in Wines is 84 hours, made up of 32.5 GLH (including the 2.5 hour examination) and 51.5 hours private study. Recommended Progression Routes The WSET Level 3 Award in Wines, or an equivalent level of experience, is required for entry to the WSET Level 4 Diploma in Wines. 8 WSET LEVEL 3 AWARD IN WINES: SPECIFICATION Learning Outcomes for the WSET Level 3 Award in Wines UNIT 1: The Theory of Wines of the World Learning Outcome 1 Identify the principal natural and human factors in the vineyard and winery that are involved in the production of still wines of the world, and explain how they can influence the style, quality and price of these wines. Assessment Criteria 1. Identify the key natural factors in the vineyard and explain in detail how they influence the style, quality and price of wine. 2. Identify the key human factors in the vineyard and explain in detail how they influence the style, quality and price of wine. 3. Identify the key human factors in the winery and explain in detail how they influence the style, quality and price of wine. Ranges Range 1: Natural factors in the vineyard that influence style, quality and price The vine Species (V. vinifera), varieties, clones, crossings, hybrids, green parts, one-year-old wood, permanent wood Vine needs Warmth, sunlight, water, nutrients, carbon dioxide Vine growth cycle Dormancy, budburst, flowering, fruitset, véraison, ripening Components of the Water, sugar, acids, colour, tannin, flavours grape Climate Cool, moderate, warm, hot Mediterranean, maritime, continental Factors influencing Latitude, altitude, oceans, large lakes, continentality, diurnal range regional climate Factors influencing Aspect, soil (heat, drainage), fog, bodies of water site climate Weather Vintage variation Soil Water supply, nutrients Range 2: Human factors in the vineyard that influence style, quality and price Managing the vine Training (head, cordon), pruning (spur, replacement cane), trellised, untrellised (canopy management), density, harvest (timing, manual, machine) Managing hazards Frost (site selection, heaters, wind machines, sprinklers), freeze (earthing up), rain (harvest dates), hail (nets, multiple sites), water stress (irrigation, drip, sprinkler, flood), sunburn (canopy management), nutrient deficiency (fertiliser) Managing pests Phylloxera (use of rootstocks), other animals (insecticides, physical barriers), and diseases fungal diseases (canopy management, fungicide), viruses and bacteria (replacing the vine, sanitising the land) Concentrating Noble rot, drying grapes on the vine, drying grapes after picking, freezing grapes on grape sugars the vine Approaches to vineyard Conventional, sustainable, organic, biodynamic management  LEARNING OUTCOMES FOR THE WSET LEVEL 3 AWARD IN WINES 9 Range 3: Human factors in the winery that influence style, quality and price Common elements Roles of oxygen, roles of SO2, winery vessels (oak, stainless steel, concrete), alcoholic fermentation, malolactic conversion (MLC) Must adjustments Must enrichment, acidification, deacidification White winemaking Grape variety, grape reception, destemming, crushing, skin contact, pressing, clarification, alcoholic fermentation, racking off gross lees, malolactic conversion Red winemaking Grape variety, grape reception, destemming, crushing, pre-fermentation extraction, alcoholic fermentation and extraction, post-fermentation extraction, pressing, malolactic conversion Whole bunch fermentation (carbonic maceration, semi-carbonic maceration, whole bunches with crushed fruit) Rosé winemaking Direct pressing, short maceration, blending Sweet winemaking Interrupting the fermentation, adding a sweetening component, concentrating grape sugars Maturation Oak vessels (species, production, age, size), inert vessels (stainless steel, concrete, bottle), lees contact, oak alternatives Blending Reasons (balance, consistency, style) Clarification Sedimentation, fining, filtration (depth, surface) Stabilisation Tartrate, microbiological Packaging Glass, plastic, bag-in-box Closures Cork, technical cork, synthetic cork, screw cap 10 WSET LEVEL 3 AWARD IN WINES: SPECIFICATION Learning Outcome 2 Identify and describe the characteristics of the still wines produced in the principal wine producing regions of the world and explain how the key natural and human factors in the vineyard, winery, law and commerce can influence the style, quality and price of these wines. Assessment Criteria 1. Identify and locate the principal wine producing regions of the world and describe the style and quality of the still wines made there. 2. Identify key factors in the vineyard, winery, law and commerce involved in still wine production and briefly explain how they influence the style, quality and price of the principal still wines of the world. 3. Focusing on the principal grape varieties from named regions (listed in Range 2), apply knowledge from Learning Outcome 1 to explain how the factors in the vineyard and winery account for the style and quality of the wine. Ranges Range 1: The principal still wine producing regions of the world FRANCE Bordeaux Bordeaux, Bordeaux Supérieur Côtes de Bordeaux, Entre-Deux-Mers Médoc, Haut Médoc, Saint-Estèphe, Pauillac, Margaux, Saint-Julien Graves, Pessac-Léognan Saint Émilion, Saint-Émilion Grand Cru, Pomerol Sauternes, Barsac The Dordogne and Bergerac, Monbazillac, Cahors, Madiran, Jurançon, Côtes de Gascogne South West France Burgundy Bourgogne Chablis Bourgogne Côte d'Or, Bourgogne Hautes Côtes de Nuits, Côte de Nuits-Villages, Gevrey-Chambertin, Vougeot, Vosne-Romanée, Nuits-Saint-Georges Bourgogne Hautes Côtes de Beaune, Côte de Beaune-Villages, Aloxe-Corton, Beaune, Pommard, Volnay, Meursault, Puligny-Montrachet, Chassagne-Montrachet Bourgogne Côte Chalonnaise, Rully, Mercurey, Givry, Montagny Mâcon, Mâcon Villages, Pouilly-Fuissé, Saint-Véran Beaujolais Beaujolais, Beaujolais Villages, Brouilly, Fleurie, Morgon, Moulin-à-Vent Alsace Alsace, Alsace Grand Cru The Loire Valley Muscadet, Muscadet Sèvre et Maine Anjou, Coteaux du Layon, Savennières, Saumur, Saumur-Champigny Vouvray, Touraine, Bourgueil, Chinon Sancerre, Pouilly-Fumé, Menetou-Salon Rosé d’Anjou, Cabernet d’Anjou, Rosé de Loire The Rhône Valley Côtes du Rhône, Côtes du Rhône Villages Côte Rôtie, Condrieu, Saint-Joseph, Hermitage, Crozes-Hermitage, Cornas Châteauneuf-du-Pape, Gigondas, Vacqueyras, Lirac, Tavel Southern France Pays d’Oc Languedoc, Minervois, Fitou, Corbières, Picpoul de Pinet Côtes du Roussillon, Côtes du Roussillon Villages Bandol, Côtes de Provence  LEARNING OUTCOMES FOR THE WSET LEVEL 3 AWARD IN WINES 11 GERMANY Mosel Bernkastel, Wehlen, Piesport Nahe Schlossböckelheim Rheingau Rüdesheim, Johannisberg Rheinhessen Nierstein Pfalz Forst, Deidesheim Baden Franken AUSTRIA Niederösterreich Wachau, Weinviertel Burgenland HUNGARY Tokaj (Sweet wines only) GREECE Naoussa, Nemea, Santorini ITALY Trentino-Alto Adige Trentino, Alto Adige Friuli-Venezia Giulia Collio, Colli Orientali, Friuli Grave Veneto Pinot Grigio delle Venezie, Veneto, Valpolicella, Valpolicella Classico, Amarone della Valpolicella, Recioto della Valpolicella, Valpolicella Ripasso, Soave, Soave Classico Piemonte Barolo, Barbaresco, Barbera d’Asti, Dolcetto d’Alba, Gavi Tuscany Toscana, Chianti, Chianti Classico, Bolgheri, Brunello di Montalcino, Vino Nobile di Montepulciano Marche Verdicchio dei Castelli di Jesi Umbria Orvieto Lazio Frascati Abruzzo Montepulciano d’Abruzzo Campania Taurasi, Fiano di Avellino, Greco di Tufo Puglia Puglia, Salice Salentino Basilicata Aglianico del Vulture Sicily Sicilia, Terre di Sicilia/Terre Siciliane, Etna SPAIN The Upper Ebro Rioja, Navarra, Calatayud, Cariñena Catalunya Priorat, Catalunya, Penedès The Duero Valley Ribera del Duero, Toro, Rueda The North West Rías Baixas, Bierzo The Levante Valencia, Jumilla, Yecla Castilla-La Mancha La Mancha, Valdepeñas Castilla y León VdlT PORTUGAL Vinho Verde, Douro, Dão, Bairrada, Alentejo, Lisboa, Alentejano 12 WSET LEVEL 3 AWARD IN WINES: SPECIFICATION UNITED STATES OF AMERICA California California Napa County, Napa Valley, Rutherford, Oakville, Stags Leap District, Howell Mountain, Mount Veeder, Los Carneros, Saint Helena, Calistoga Sonoma County, Russian River Valley, Alexander Valley, Dry Creek Valley, Sonoma Coast Mendocino County Santa Cruz Mountains Monterey San Luis Obispo County, Paso Robles Santa Barbara County, Santa Maria Valley Lodi Oregon Willamette Valley Washington Columbia Valley, Yakima Valley New York Finger Lakes CANADA Ontario Niagara Peninsula British Columbia Okanagan Valley CHILE Coquimbo Region Elqui Valley, Limarí Valley Aconcagua Region Casablanca Valley, San Antonio Valley, Leyda Valley, Aconcagua Valley Central Valley Region Cachapoal Valley, Colchagua Valley, Maipo Valley, Curicó Valley, Maule Valley Southern Region ARGENTINA Salta Cafayate San Juan Mendoza Uco Valley, Luján de Cuyo, Maipú Patagonia SOUTH AFRICA Western Cape Coastal Region Stellenbosch, Paarl, Constantia, Durbanville, Swartland Breede River Valley Worcester, Robertson Cape South Coast Walker Bay, Hemel-en-Aarde Wards, Elim, Elgin AUSTRALIA South Eastern Australia Murray-Darling, Riverina, Riverland South Australia Barossa, Barossa Valley, Eden Valley, Clare Valley, Adelaide Hills, McLaren Vale, Coonawarra Victoria Yarra Valley, Geelong, Mornington Peninsula, Heathcote, Goulburn Valley New South Wales Hunter Valley Tasmania Western Australia Margaret River, Great Southern NEW ZEALAND North Island Gisborne, Hawke’s Bay, Martinborough South Island Marlborough, Nelson, Canterbury, Central Otago  LEARNING OUTCOMES FOR THE WSET LEVEL 3 AWARD IN WINES 13 Range 2: Key factors that influence style, quality and price of the principal still wines of the world NATURAL FACTORS (Grape Varieties) Country Region/District Principal grape varieties Other grape varieties France Bordeaux Cabernet Sauvignon, Cabernet Franc, Petit Verdot Merlot, Sauvignon Blanc, Sémillon, Muscadelle The Dordogne and Bordeaux varieties, South West France Malbec, Tannat, Ugni Blanc, Petit Manseng Burgundy Chardonnay, Pinot Noir Beaujolais Gamay Alsace Riesling, Pinot Gris, Gewurztraminer, Muscat Pinot Blanc The Loire Valley Melon Blanc, Chenin Blanc, Sauvignon Blanc, Grolleau, Cabernet Sauvignon Cabernet Franc The Rhône Valley Syrah, Grenache, Mourvèdre, Viognier Cinsault, Marsanne, Roussanne Southern France Syrah, Grenache, Carignan, Mourvèdre, Cinsault, Piquepoul, Viognier Cabernet Sauvignon, Merlot, Chardonnay, Sauvignon Blanc Germany Riesling, Spätburgunder (Pinot Noir) Silvaner, Müller-Thurgau, Dornfelder Austria Riesling, Grüner Veltliner Welschriesling, Blaufränkisch, Zweigelt, Saint Laurent Hungary Tokaj Furmint, Hárslevelű, Sárga Muskotály Greece Naoussa Xinomavro Nemea Agiorgitiko Santorini Assyrtiko Italy Alto Adige/ Pinot Grigio Trentino/ Friuli–Venezia Giulia Veneto Corvina, Garganega, Pinot Grigio, Merlot, Chardonnay, Trebbiano Piemonte Nebbiolo, Dolcetto, Barbera, Cortese Tuscany Sangiovese, Cabernet Sauvignon Marche Verdicchio Umbria Grechetto, Trebbiano Lazio Malvasia, Trebbiano Abruzzo Montepulciano Campania Aglianico Greco, Fiano Puglia Negroamaro, Primitivo Basilicata Aglianico Sicily Nero d’Avola Syrah, Chardonnay 14 WSET LEVEL 3 AWARD IN WINES: SPECIFICATION NATURAL FACTORS (Grape Varieties) contd. Country Region/District Principal grape varieties Other grape varieties Spain The Upper Ebro Tempranillo, Garnacha, Graciano Mazuelo, Viura Catalunya Garnacha, Cariñena, Merlot, Cabernet Sauvignon, Tempranillo, Chardonnay The Duero Valley Tempranillo, Verdejo, Sauvignon Blanc The North West Albariño Mencía The Levante Monastrell Castilla-La Mancha Airén, Tempranillo Portugal Alvarinho, Loureiro, Arinto, Touriga Nacional, Tinta Roriz (Aragonês), Alfrocheiro, Jaen, Baga, Trincadeira, Alicante Bouschet USA Cabernet Sauvignon, Merlot, Pinot Noir, Riesling Zinfandel, Chardonnay, Sauvignon Blanc Canada Vidal, Riesling Chile Cabernet Sauvignon, Merlot, Carmenère, Syrah, Pinot Noir, Chardonnay, Sauvignon Blanc Argentina Malbec, Cabernet Sauvignon, Chardonnay, Bonarda Torrontés South Africa Chenin Blanc, Chardonnay, Sauvignon Blanc, Pinotage, Cabernet Sauvignon, Pinot Noir, Syrah, Merlot Australia Cabernet Sauvignon, Shiraz, Pinot Noir, Merlot, Grenache, Chardonnay, Semillon, Riesling, Sauvignon Blanc New Zealand Sauvignon Blanc, Chardonnay, Pinot Gris, Cabernet Sauvignon, Riesling, Pinot Noir, Merlot Syrah OTHER NATURAL FACTORS See Range 1 in Learning Outcome 1 HUMAN FACTORS Vineyard See Range 2 in Learning Outcome 1 Winery See Range 3 in Learning Outcome 1 Students will be expected to apply the knowledge they gained in Learning Outcome 1 to the main regions and their principal grape varieties to explain the style and quality of wines made.  LEARNING OUTCOMES FOR THE WSET LEVEL 3 AWARD IN WINES 15 LAW France AOC, Vin de Pays, IGP, Vin de France Bordeaux: Cru bourgeois, Cru classé Burgundy: Premier cru, Grand cru Beaujolais: Nouveau The Loire Valley: Sur lie Alsace: Vendanges Tardives, Sélection de grains nobles Germany Prädikatswein, Kabinett, Spätlese, Auslese, Beerenauslese, Trockenbeerenauslese, Eiswein Qualitätswein VDP, VDP.Grosses Gewächs (GG) Austria Qualitätswein, Prädikat, DAC Tokaji Aszú, Eszencia Italy DOC, DOCG, IGT Classico, Riserva Spain DO, DOCa/DOQ, Vino de la Tierra (VdlT), Vinos de Pago Joven, Crianza, Reserva, Gran Reserva USA AVA Canada VQA Chile DO (region, sub-region) Costa, Entre Cordilleras, Andes South Africa Wine of Origin, region, district, ward, estate Australia Zone, region, sub-region COMMERCE Commerce Cost of grapes, cost of production, cost of transport, margin, market forces 16 WSET LEVEL 3 AWARD IN WINES: SPECIFICATION Learning Outcome 3 Identify and describe the characteristics of the principal sparkling wines of the world and explain how the key natural and human factors in the vineyard, winery, law and commerce can influence the style, quality and price of these wines. Assessment Criteria 1. Identify and locate the principal sparkling wines of the world and describe the style and quality of these wines. 2. Identify key factors in the vineyard, winery, law and commerce involved in sparkling wine production and briefly explain how they influence the style, quality and price of the principal sparkling wines of the world. Ranges Range 1: Principal sparkling wines of the world FRANCE Champagne Montagne de Reims, Côte des Blancs, Vallée de la Marne, Côte des Bar, Côte de Sézanne Crémant Crémant d’Alsace, Crémant de Bourgogne, Crémant de Loire The Loire Valley Saumur, Vouvray SPAIN Cava ITALY Asti Prosecco Prosecco, Conegliano-Valdobbiadene GERMANY Sekt Deutscher Sekt AUSTRALIA Tasmania, Yarra Valley, Adelaide Hills NEW ZEALAND Marlborough SOUTH AFRICA Cap Classique USA Anderson Valley, Los Carneros  LEARNING OUTCOMES FOR THE WSET LEVEL 3 AWARD IN WINES 17 Range 2: Key factors that influence style, quality and price of sparkling wines NATURAL FACTORS Important grape varieties Champagne: Chardonnay, Pinot Noir, Meunier Asti: Muscat Blanc à Petits Grains Prosecco: Glera Cava: Macabeo, Xarel lo, Parellada Premium Sparkling from Australia, New Zealand, South Africa, USA: Chardonnay, Pinot Noir Climate and location Climate and weather, altitude, latitude, aspect, proximity to oceans/large lakes, fog (where relevant) HUMAN FACTORS Traditional method Pressing, clarification, first alcoholic fermentation, blending, liqueur de tirage, second alcoholic fermentation in bottle, time on lees, riddling, disgorging, liqueur d’expédition (dosage) Transfer method Pressing, clarification, first alcoholic fermentation, blending, liqueur de tirage, second alcoholic fermentation in bottle, time on lees, disgorging into tank, filtration, liqueur d’expédition (dosage), rebottling under pressure Ancestral method Alcoholic fermentation (part in bottle), choice over disgorgement Tank method Pressing, clarification, first alcoholic fermentation, blending, liqueur de tirage, second alcoholic fermentation in tank, time on lees, filtration, liqueur d’expédition (dosage), bottling under pressure Asti method Pressing, clarification, store chilled juice, fermentation (part under pressure), stop fermentation by chilling and filtration, bottling under pressure Carbonation Pressing, clarification, fermentation, inject CO2, bottling under pressure LAW AND COMMERCE Law EU: Brut nature, Brut, Demi-sec Champagne: Non-vintage, Blanc de Blancs, Blanc de Noirs, Premier cru, Grand cru, Vintage South Africa: Cap Classique Commerce Market forces, cost of production 18 WSET LEVEL 3 AWARD IN WINES: SPECIFICATION Learning Outcome 4 Identify and describe the characteristics of the principal fortified wines of the world and explain how the key natural and human factors in the vineyard, winery and law can influence the style, quality and price of these wines. Assessment Criteria 1. Identify and locate the principal fortified wines of the world and describe the style and quality of these wines. 2. Identify key factors in the vineyard, winery and law involved in fortified wine production and briefly explain how they influence the style, quality and price of the principal fortified wines of the world. Ranges Range 1: Principal fortified wines of the world PORTUGAL Port SPAIN Sherry FORTIFIED MUSCATS France: Muscat de Beaumes-de-Venise Australia: Rutherglen Range 2: Key factors that influence style, quality and price of fortified wines NATURAL FACTORS Important grape varieties Port: Touriga Franca, Tinta Roriz, Touriga Nacional, Tinto Cão, Tinta Barroca Sherry: Palomino, Pedro Ximénez (PX), Muscat Fortified Muscats: Muscat Climate and location Climate type, altitude, aspect, proximity to the sea, soil (where relevant) HUMAN FACTORS Port Crushing, extraction (human feet, autovinifiers, piston plungers), fermentation, fortification to stop fermentation, maturation (short or long, wood or inert), bottling Sherry Dry: Fermentation, classification a) fortification to 15% abv, flor growth, biological ageing (option: refortification to 17%+, oxidative ageing) b) fortification 17% abv, no flor, oxidative ageing Sweet: Sundried grapes, pressing, fermentation, fortification to stop fermentation, oxidative ageing Pale Cream/Medium/Cream: Blending dry wine with either sweet wines or other grape-based sweeteners Fortified Muscats Crushing, pressing, fermentation, fortification to stop fermentation, maturation (inert, oxidative) LAW Port Ruby (Reserve), Tawny (Reserve), Late Bottled Vintage (LBV), Vintage, Tawny with an Indication of Age Sherry Fino, Amontillado, Manzanilla, Oloroso, Palo Cortado, Pedro Ximénez (PX) Pale Cream, Medium, Cream  LEARNING OUTCOMES FOR THE WSET LEVEL 3 AWARD IN WINES 19 Learning Outcome 5 Demonstrate the ability to provide information and advice to customers and staff about wines. Assessment Criteria 1. Make wine recommendations and explain the reasons for selection. 2. Describe the correct procedures for the storage and service of wine. 3. Identify common faults found in wines. 4. Identify the key considerations when making a food and wine pairing recommendation. 5. State the social and health issues resulting from the excess consumption of wine. Ranges Range 1: Making wine recommendations Criteria for wine selection Wine style, wine quality, individual preferences and sensitivities, price, occasion Storage Optimum conditions, effects of poor storage Service Sequence of service, serving temperatures, opening and decanting, glassware and equipment Range 2: Common faults Faults Cork taint, oxidation, reduction, volatile acidity, Brettanomyces, out of condition, high sulfur dioxide Range 3: Principles of food and wine pairing Wine considerations Sweetness, acidity, tannins (oak), complexity, fruitiness, alcohol level Food considerations Sweetness, acidity, umami, salt, bitterness, chilli heat, fat, flavour intensity Range 4: Social and health issues Social and health issues Excess consumption of wine 20 WSET LEVEL 3 AWARD IN WINES: SPECIFICATION UNIT 2: The Analytical Tasting of Wine Learning Outcome 1 Accurately describe the key characteristics of the principal still wines of the world and use the description to make an assessment of quality and an assessment of readiness for drinking. Assessment Criteria 1. Accurately describe the key characteristics of any principal still wine of the world using the WSET Level 3 Systematic Approach to Tasting Wine. 2. Make an assessment of quality and an assessment of readiness for drinking of any principal still wine of the world using the WSET Level 3 Systematic Approach to Tasting Wine. WSET Level 3 Systematic Approach to Tasting Wine® APPEARANCE Clarity clear – hazy (faulty?) Intensity pale – medium – deep Colour white lemon-green – lemon – gold – amber – brown rosé pink – salmon – orange red purple – ruby – garnet – tawny – brown Other observations e.g. legs/tears, deposit, pétillance, bubbles NOSE Condition clean – unclean (faulty?) Intensity light – medium(-) – medium – medium(+) – pronounced Aroma characteristics e.g. primary, secondary, tertiary Development youthful – developing – fully developed – tired/past its best PALATE Sweetness dry – off-dry – medium-dry – medium-sweet – sweet – luscious Acidity low – medium(-) – medium – medium(+) – high Tannin low – medium(-) – medium – medium(+) – high Alcohol low – medium – high fortified wines: low – medium – high Body light – medium(-) – medium – medium(+) – full Mousse delicate – creamy – aggressive Flavour intensity light – medium(-) – medium – medium(+) – pronounced Flavour characteristics e.g. primary, secondary, tertiary Finish short – medium(-) – medium – medium(+) – long CONCLUSIONS ASSESSMENT OF QUALITY Quality level faulty – poor – acceptable – good – very good – outstanding Level of readiness can drink now, drink now: not for drinking/ too young – but has potential – suitable for ageing – too old potential for ageing for ageing or further ageing  RECOMMENDED TASTING SAMPLES 21 Recommended Tasting Samples STILL WINES Country/Region Wine Style Name of the Wine to be Tasted BORDEAUX Essential Red Generic Bordeaux AC Cru Bourgeois or Haut-Médoc Cru Classé Saint-Émilion Grand Cru or Pomerol Sweet White Sauternes or Barsac Optional Red Older vintage of Saint-Émilion, Pomerol or Haut-Médoc Dry White Generic Bordeaux AC Graves or Pessac-Léognan (oak-matured) THE DORDOGNE AND SOUTH WEST FRANCE Optional Red Cahors or Madiran BURGUNDY Essential Red Bourgogne Rouge AC Village or Premier Cru level wine from Côte d’Or Beaujolais AC, Beaujolais Villages or Cru White Village or Premier Cru level Chablis Village or Premier Cru level wine from Côte d’Or Optional Red Additional wine from Beaujolais White Mâcon or Mâcon Villages ALSACE Essential Dry or Off-Dry White At least one of the following: Riesling Gewurztraminer Pinot Gris Optional Sweet White Vendanges Tardives or Sélection de Grains Nobles (any grape variety) THE LOIRE VALLEY Essential White Premium dry Chenin Blanc Sancerre or Pouilly-Fumé Optional Red Premium Cabernet Franc White Muscadet or Muscadet Sur Lie THE RHÔNE VALLEY Essential Red Premium Northern Rhône Syrah Châteauneuf-du-Pape or Gigondas Côtes du Rhône or Côtes du Rhône Villages Optional Red Mid-priced Northern Rhône Syrah White Condrieu SOUTHERN FRANCE Optional Red Corbières, Fitou or Minervois Any international varietal IGP Rosé e.g. Côtes de Provence. A rosé from the Southern Rhône would also be acceptable. GERMANY Essential White Riesling with some residual sugar e.g. Kabinett or Spätlese VDP dry Riesling Optional White Riesling Auslese or Beerenauslese (influenced by noble rot) Eiswein AUSTRIA Essential White Grüner Veltliner 22 WSET LEVEL 3 AWARD IN WINES: SPECIFICATION Country/Region Wine Style Name of the Wine to be Tasted TOKAJ Essential White Tokaji Aszú GREECE Optional Red Naoussa or Nemea ITALY Essential Red Barolo or Barbaresco Valpolicella or Valpolicella Classico Amarone della Valpolicella Chianti Chianti Classico Riserva or Brunello di Montalcino Any southern Italian red (e.g. Taurasi) White Veneto Pinot Grigio Optional White Pinot Grigio from Alto Adige, Trentino or Friuli–Venezia Giulia Soave or Soave Classico SPAIN Essential Red Rioja Reserva or Gran Reserva Ribera del Duero Priorat White Rías Baixas or Rueda Optional Red Monastrell-based wine e.g. Jumilla PORTUGAL Optional Red Douro, Dão or Alentejo USA Essential Red Premium California Cabernet Sauvignon or Merlot e.g. from Napa or Sonoma Zinfandel e.g. from Dry Creek Valley or Lodi White Premium Chardonnay from California e.g. from Sonoma or Santa Barbara Optional Red Willamette Valley Pinot Noir Premium California Pinot Noir e.g. from Sonoma or Santa Barbara Rosé White Zinfandel CANADA Optional Sweet White Icewine CHILE Essential Red Premium Carmenère e.g. from Cachapoal or Colchagua Optional Red Inexpensive, high-volume red Premium Cabernet Sauvignon e.g. from Maipo, Cachapoal or Colchagua White Chardonnay or Sauvignon Blanc e.g. from Casablanca or San Antonio ARGENTINA Essential Red Mid-priced Malbec White Premium Torrontés e.g. from Salta (Cafayate) Optional Red Premium Cabernet Sauvignon or red blend Premium Malbec e.g. from Uco Valley or Luján de Cuyo SOUTH AFRICA Essential Red Premium Pinotage e.g. from Stellenbosch, Paarl or Swartland White Premium oaked Chenin Blanc e.g. from Swartland Optional Red Premium Cabernet Sauvignon e.g. from Stellenbosch Red/White Inexpensive, high-volume brand  RECOMMENDED TASTING SAMPLES 23 Country/Region Wine Style Name of the Wine to be Tasted AUSTRALIA Essential Red Premium Shiraz e.g. from Barossa or McLaren Vale Premium Cabernet Sauvignon or Cabernet Sauvignon blend e.g. from Coonawarra or Margaret River Premium Grenache or Grenache Blend e.g. from McLaren Vale White Eden or Clare Valley Riesling Hunter Valley Semillon Premium Chardonnay e.g. from Yarra Valley, Mornington Peninsula or Tasmania Optional Red Shiraz of a different style or quality level Premium Pinot Noir e.g. from Yarra Valley, Mornington Peninsula or Tasmania NEW ZEALAND Essential Red Pinot Noir e.g. from Central Otago, Martinborough or Marlborough White Premium Sauvignon Blanc e.g. from Marlborough Optional Red Hawke’s Bay Bordeaux variety or blend or Syrah White Premium Chardonnay e.g. from Marlborough or Gisborne Oaked Sauvignon Blanc ANY COUNTRY Optional Orange Orange wine from any country/region SPARKLING WINES Country/Region Name of the Wine to be Tasted CHAMPAGNE Essential Non-vintage Champagne Optional Vintage Champagne or Prestige Cuvée from the same producer FRANCE Optional Crémant ITALY Essential Asti, Prosecco SPAIN Essential Cava AUSTRALIA, NEW ZEALAND, SOUTH AFRICA, USA Essential At least one traditional method sparkling wine from Australia, New Zealand, South Africa or the USA FORTIFIED WINES Country/Region Name of the Wine to be Tasted SPAIN Essential Fino or Manzanilla Dry Amontillado or dry Oloroso Optional Medium or Cream Sherry PORTUGAL Essential Late Bottled Vintage Port or Vintage Port Age Indicated Tawny Port FORTIFIED MUSCATS Optional Muscat de Beaumes-de-Venise Rutherglen Muscat 24 WSET LEVEL 3 AWARD IN WINES: SPECIFICATION Examination Guidance Examination Administration Examinations are conducted by WSET Approved Programme Providers (APPs). APPs must comply with WSET policies and procedures set out in the APP Handbook. Assessment Method The WSET Level 3 Award in Wines will be assessed by a closed-book theory examination and a tasting examination. In order to gain an overall pass a candidate must achieve a pass mark of 55 per cent in both the theory and the tasting examination. Candidates must sit both units at the same sitting in the same language. Only resit candidates who have achieved a pass in one unit are permitted to sit single units. Unit 1: Theory Examination The closed-book theory examination is set by WSET and assesses Unit 1 of the Specification. It is made up of two parts. Part 1 comprises 50 multiple-choice questions. This part will assess knowledge and understanding across the unit. Part 2 is a question paper requiring short written answers. This part will consist of four questions of 25 marks each, and will assess the application of knowledge across the unit. The theory examination paper must be completed in two hours. All examination questions are based on the published learning outcomes; the recommended study materials contain the information required to answer these questions correctly. In order to secure a pass for the theory examination a candidate will be required to attain a minimum mark of 55 per cent in both part 1 and part 2. Unit 2: Tasting Examination The tasting examination assesses Unit 2 of the Specification. It will be internally set and marked by a WSET Approved Level 3 Internal Assessor using an assessment brief provided by WSET. The results will be verified by WSET. The examination will consist of two blind wines and will assess a candidate’s ability to accurately describe a wine and draw conclusions based on these observations. The tasting examination must be completed in 30 minutes. In order to secure a pass for the tasting examination a candidate will be required to attain a minimum mark of 55 per cent. About the WSET Level 3 Award in Wines Examination Unit 1: Theory Examination Part 1: Multiple-choice – This part of the examination paper consists of 50 multiple-choice questions. Each question has only one correct answer, which should be indicated on a computer-readable answer sheet. The examination invigilator will give the full instructions on how to complete the Examination Answer Sheet on the day of the examination. Each correctly answered multiple-choice question is worth one mark, and marks are NOT subtracted for incorrect answers. Part 2: Short written answers – This part of the examination paper consists of four questions of 25 marks each. Answers should be written on the examination paper in the spaces provided and the marks for each question or part-question are indicated on the examination paper. Marks are NOT subtracted for incorrect answers. Each paper will be compiled as set out in the chart opposite.  EXAMINATION GUIDANCE 25 Question number Learning Outcome 1 1&2 2 1&2 3 1, 2 & 5* (*range 1 only) 4 1, 3, 4 & 5* (*range 1 only) Allocation of marks – All WSET Level 3 Award in Wines examination papers are carefully compiled to reflect their weighting in the syllabus. A chart giving a detailed breakdown of the examination weighting for the multiple-choice section is shown below. Learning Outcome Multiple-Choice Questions (1 mark per question) 1 8 2 28 3 5 4 5 5 4 50 marks A chart giving a detailed breakdown of the examination weighting for the short answer section is shown below. Note Learning Outcome 1 is assessed as part of all four questions on the paper. Learning Outcome Short Written Answer Marks 2 70 3&4 20 5 10 100 marks Unit 2: Tasting Examination This part of the examination consists of a blind tasting of two still wines, which may be taken from any of the recommended tasting samples. Answers should be written on the examination paper in the spaces provided and the marks for each question or part-question are indicated on the examination paper. There are 20 marks available for the description and assessment of the white wine and 21 for the description and assessment of the red wine. Marks are NOT subtracted for incorrect answers. Issuing of Results Results of examinations are issued by WSET as follows: WSET will issue an all-candidate grade list to the APP so that they can communicate results to their candidates. WSET will issue candidates’ letters and certificates to APPs, who are responsible for forwarding these documents to their candidates. 26 WSET LEVEL 3 AWARD IN WINES: SPECIFICATION Sample Multiple-Choice Examination Questions The Wine & Spirit Education Trust does not release past papers for the WSET Level 3 Award in Wines. In order to give candidates an idea of the sort of questions that might be asked, this section includes five sample examination questions. The examination consists of 50 questions similar to these. 1. What is the principal grape variety in the Rosé d’Anjou blend? a. Gamay b. Grolleau c. Malbec d. Cabernet Franc 2. What is the name given to the process whereby the sediment is expelled from a bottle of Champagne? a. Drawing off b. Riddling c. Racking d. Disgorgement 3. Which one of the following will guarantee microbiological stability in a wine? a. Sterile filtration b. Racking c. Depth filtration d. Cool fermentation 4. What grape variety is NOT used in the production of Port? a. Tinta Roriz b. Touriga Nacional c. Ugni Blanc d. Touriga Franca 5. Which one of the following is an important natural factor in Ribera del Duero? a. Maritime influence b. Early morning autumn mist c. High altitude d. Cold air descending from the Pyrenees Answers 1b, 2d, 3a, 4c, 5c  SAMPLE SHORT WRITTEN ANSWER EXAMINATION QUESTION 27 Sample Short Written Answer Examination Question The paper will consist of four questions worth 25 marks each. In order to give candidates an idea of the sort of questions that might be asked, we have included an example question below. The examination consists of four questions similar to this. Question 1 (25 marks) PART 1 a. Chardonnay can grow in both cool and warm climates. Give an example of one cool climate region and one warm climate region in Australia where Chardonnay is grown and describe what impact the climate has on the fruit characteristics of the grapes. Cool climate: 3 marks Warm climate: 3 marks b. Vertical shoot positioning (VSP) is a trellising system often used when growing Chardonnay 4 marks in a cool climate. Explain why a grape grower would choose to use this system. PART 2 Some Chardonnays have a rounded texture and pronounced aromas that include butter, toast and vanilla. a. Identify and describe two techniques that could be used during winemaking and maturation to achieve these characteristics. Explain what characteristic(s) each technique contributes to this style of wine. Technique 1: 5 marks Technique 2: 5 marks b. A customer asks you to recommend a premium French Chardonnay that has these 2 marks characteristics. What wine would you recommend and what temperature would you serve it at? c. The wine has been opened but not all of it was consumed. You want to preserve the 3 marks remainder for a greater period of time than a few days. Name one appropriate method for preserving the wine and briefly describe how it works. 28 WSET LEVEL 3 AWARD IN WINES: SPECIFICATION Examination Regulations 1 Entry Requirements 1.1 Eligibility 1.1.1 Candidates applying to sit the examination must be over the legal minimum age for the retail purchase of alcoholic beverages in the country where the examination is being held, or be preparing for the examination as part of a recognised full-time programme of study, or have obtained consent from their parents or legal guardians. 1.1.2 There are no restrictions on entry to the WSET Level 3 Award in Wines through overlaps with other qualifications or parts of qualifications. 1.1.3 Candidates who are under the legal minimum age for the retail purchase of alcoholic beverages in the country where the examination is being held, or those who choose not to taste alcohol for health or religious reasons, will not be allowed to sample any alcoholic beverage as part of their course. These candidates will not be eligible to complete the assessment for Unit 2 of the WSET Level 3 Award in Wines. In such instances, candidates will receive a record of achievement on successful completion of Unit 1, but will not be awarded the WSET Level 3 Award in Wines qualification. 1.2 Recommended prior learning 1.2.1 Completion of the WSET Level 2 Award in Wines or an equivalent level of experience is recommended for entry to the WSET Level 3 Award in Wines. Candidates who believe they have a sufficiently good understanding of the subjects covered by the Level 2 Award in Wines are advised to consult their prospective tutor before enrolment on a course of study for guidance on the accreditation of prior learning. 1.2.2 Candidates sitting in English where it is not their first language are strongly recommended to have IELTS at 6.5 or above or be able to demonstrate an equivalent ability level. 1.2.3 Candidates sitting in other languages should have an equivalent level of literacy in the language used for the examination. 2 Format and Results 2.1 Candidates will be required to pass a closed-book examination, comprising two units. Unit 1: A theory examination of two parts to be completed in two hours. The paper comprises: 50 multiple-choice questions 4 x 25 mark short written answer questions A mark of 55 per cent in each part is required to achieve a pass in this unit of the qualification. Unit 2: A tasting examination in the form of a blind tasting of two wines to be completed in 30 minutes. A mark of 55 per cent is required to achieve a pass in this unit of the qualification. In order to be awarded the WSET Level 3 Award in Wines, candidates must achieve a pass in both units of the examination. 2.2 Candidates who successfully complete both units will be issued with a WSET Level 3 Award in Wines and will receive an overall grade based on their aggregate mark over all examination papers. A record of achievement will be issued to those candidates who have passed individual units, indicating the grades achieved. Once all units are completed, a final result will be issued.  EXAMINATION REGULATIONS 29 2.3 Results are graded as follows: Aggregate mark of 80% and above with no individual examination Pass with distinction paper below 65% Aggregate mark of between 65% and 79% Pass with merit Aggregate mark of between 55% and 64% Pass Aggregate mark of between 45% and 54% Fail Aggregate mark of 44% and below Fail unclassified 2.4 WSET reserves the right to make changes to the grading algorithms and grade thresholds published above. 3 Reasonable Adjustments 3.1 Examination candidates who have special examination requirements, which are supported by independent written assessment, are requested to notify the examinations officer at their APP of any such requirement at the time of enrolment. Further guidance for examination officers and candidates is available from WSET as required. 3.2 It is the policy of WSET that such candidates should not be placed at a disadvantage in the examinations. Candidates are responsible for informing their APP of any such requirement at the time of enrolment. 4 Resits 4.1 Candidates may apply to resit the examination if they are unsuccessful. There is no limit on the number of attempts that may be made. 4.2 Candidates who have passed are not permitted to retake to improve their grade. 4.3 Candidates who have passed either unit must resit the remaining unit in the same language they hold their pass in. 4.4 Candidates resitting failed units will be ineligible for any grade in excess of Pass with Merit for the WSET Level 3 Award in Wines. 5 Examination Conditions and Conduct 5.1 It is a condition of entry that candidates agree to the following specific conditions for the closed-book examination. At the start of the examination all candidates must supply the invigilator with proof of identity in the form of photographic ID. For all examinations, responses must be written in the same language as the examination paper. The examination is to be completed in the time specified for each unit. No reference is to be made to any material, in whatever form, other than the examination question paper and answer sheet. Once the invigilator has declared that examination conditions are in place, no communication of any kind between candidates is permitted until they have left the examination room or the invigilator has announced the end of the examination. During the examination candidates are only permitted to have the following items with them: tasting glasses, spittoon, pens, pencils, erasers, drinking water and a small handbag or shoulder bag so long as it only contains personal items. It is prohibited for candidates to take any photographs of the examination room or examination materials. For tasting examinations candidates should not wear perfume, aftershave lotion or any other strong scent. The use of electronic devices of any kind is prohibited. 30 WSET LEVEL 3 AWARD IN WINES: SPECIFICATION Mobile phones must not be on the examination desk, they must be switched off and placed out of sight. The use of dictionaries of any kind is prohibited. The use of audible ‘alarms’ on any clock or watch is prohibited. Candidates may not leave the room until the first 15 minutes of the examination time have elapsed. Candidates who arrive after the published start time will NOT be allowed to sit the examination if any other candidate has already left the examination. Candidates who arrive late may be allowed to enter the room at the discretion of the invigilator and only if other candidates are not compromised. Under normal circumstances we would not expect any candidate to be allowed to start the examination if they arrive more than 30 minutes after the published start time. Candidates may not leave, and then return to, the examination room once the examination has started unless they can be accompanied by an invigilator at all times while they are out of the examination room. Candidates who complete the examination early may leave the examination room up until the last 10 minutes providing they do not disturb other candidates; no re-admission is permitted. Invigilators have no authority to comment upon, interpret, or express an opinion on any examination question. Any candidate who is suspected of misconduct will be advised to leave the examination room immediately and their examination paper will be submitted to the Examination Panel to determine its validity. No examination question papers are to be removed from the examination room; candidates who fail to submit the question paper with their answer sheet will be deemed guilty of misconduct. It is prohibited for candidates to reveal the content of examination papers to others, or reproduce it in any way. 5.2 Candidates also agree to abide by the Invigilator’s instructions. Failure to do so may render a candidate’s results invalid. 5.3 Examination papers and answer sheets are the property of WSET and will not be returned to candidates. 5.4 WSET reserves the right to permanently exclude candidates found guilty of misconduct from WSET qualifications. 6 Examination Enquiries, Feedback and Appeals 6.1 Candidates requiring enquiry (re-mark) and/or a feedback on their examination paper should contact their APP and request an Enquiry and Feedback Form. 6.2 Any candidate dissatisfied with the result of an enquiry of an examination paper should contact the APP and request an Appeal against Enquiry Application Form, which must be completed and returned to WSET, together with the appropriate fee, no more than 10 working days following notification of the enquiry decision. Appeals received outside this time-frame will not be reviewed. 7 Candidate Satisfaction 7.1 Should any candidate have concerns that their APP is not providing the service that they expect, or is behaving in a way that is inconsistent with the standards required in terms of administration, tuition or examinations, they should first take this up with their APP. If this does not lead to a satisfactory resolution, candidates are asked to contact our Quality Assurance Team by emailing [email protected]. Please note that all complaints will be dealt with confidentially, but WSET cannot act on anonymous complaints. 8 WSET Regulations 8.1 WSET reserves the right to add to or alter any of these regulations as it thinks fit.  WSET QUALIFICATIONS 31 WSET Qualifications WSET has a range of qualifications that cover sake and wine as well as spirits. In full, the qualifications are: WSET® Level 1 Award in Wines (600/1504/4) WSET® Level 2 Award in Wines (603/4432/5) WSET® Level 3 Award in Wines (601/6352/5) WSET® Level 4 Diploma in Wines WSET® Level 1 Award in Spirits (600/1501/9) WSET® Level 2 Award in Spirits (600/1507/X) WSET® Level 3 Award in Spirits WSET® Level 1 Award in Sake (603/2051/5) WSET® Level 3 Award in Sake (603/2066/7) More information about all of these qualifications can be found on the WSET website wsetglobal.com. Regulation WSET is recognised as an awarding organisation by Ofqual, the English regulator for qualifications and examinations. Where applicable, the Ofqual accreditation numbers are listed next to the Qualification title above. WSET operates a Quality Management System that complies with the requirements of BS EN ISO 9001 for the management of awards for qualifications and examinations in the product knowledge and tasting competence of alcoholic beverages. Diversity and Equality Policy WSET fully supports the principle of diversity and equality and is responsible for ensuring that all candidates for its qualifications are treated fairly and on an equal basis. A copy of our diversity and equality policy can be obtained from the Quality Assurance Team by emailing [email protected]. WSET Prizes Candidates who have achieved outstanding marks in their examinations may be eligible for a prize and will be contacted by WSET should this apply. For more details on the prizes available, please go to: https://www.wsetglobal.com/about-us/awards-bursaries/. A world of knowledge Wine & Spirit Education Trust International Wine & Spirit Centre +44(0)20 7089 3800 [email protected] Issue 2 39–45 Bermondsey Street wsetglobal.com London SE1 3XF