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DiplomaSpecification for the

WSET® Level 4Diplomain Wines and Spirits

www.wset.co.ukwww.wsetinternational.comISSUE FIVE • JUNE 2007

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

The Wine & Spirit Education Trust Qualifications

Our qualifications are formallyrecognised by the UK Government,and have a strong reputationinternationally because of theirwide-ranging coverage of thesubject, an important factor in anincreasingly global business.

WSET® qualifications are open toall candidates, both amateur andprofessional.

The National QualificationsFramework

The UK Government’s regulatoryauthority for education, theQualifications and Curriculum Authority(QCA) has developed the NationalQualifications Framework (NQF). TheFramework is designed to showall the qualifications that arenationally approved at differentlevels, to enable you to plan yourprogress through them. Levels arenumbered from 1 (foundation)through to 8 (doctoral equivalent).WSET® qualifications provideunderpinning knowledge, which canbe applied in a number of differentjob functions. They are classified inthe National Qualifications Frameworkas ‘vocationally related’. The tablebelow shows their relationship tothe Framework.

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

• liaising with the drinks industryto set suitable syllabi

• approving programme providersto offer our qualifications

• setting examinations

• issuing certificates to successfulcandidates.

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

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

styles of wines available to front-line staff involved in the service of wine. The qualification aims to provide the basic productknowledge and skills in the service of wines required to preparea person for their first job in hospitality.

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

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

styles of wines available to front-line staff involved in the saleof 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 : 2Description : This qualification offers broad coverage of all product categories

in the field of alcoholic drinks, together with basic tastingtechnique. It is suitable for those with little previous experience.

2 Introduction continued

The National Qualifications Framework continued

How to prepare for theLevel 4 Diploma

Our recommendation is to joina course. Group study with aqualified tutor is the best way toimprove your tasting abilities. A listof Approved Programme Providers(APPs) in the United Kingdom andoverseas is published on theWSET® website (www.wset.co.uk).Please contact the APP directly tofind out about their programmes.

It is possible to prepare for ourqualifications by distance learning,which is a more flexible approach. A

student will still need to register withan APP where they wish to sit theirexamination. In the UK, distance-learning packs can be obtaineddirectly from the WSET® School.Overseas candidates should contacttheir local APP in the first instance.

Development of Key Skills

• Key Skills

The UK Government, through theQualifications and CurriculumAuthority, has defined levels ofattainment in six key skills: commu-nication, application of number,

information technology, workingwith others, improving own-learningand performance, problem solving.

The WSET® Level 4 Diploma doesnot specifically assess any of the keyskills. However, it is considered thatthere are opportunities for candi-dates to develop the key skillof improving own-learning andperformance during their preparationwork, for example by establishingstudy plans and self-monitoring ofprogress. There are also opportuni-ties to develop communication skillsin the coursework assignments.

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

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

liqueurs than that offered by the broader-based Level 2 Certificate in Wines and Spirits.This qualification offers focused coverage of all productcategories in the field of spirits, end use of the identifiedproducts together with basic tasting technique.

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

NQF Level : 3Description : The Level 3 Advanced Certificate gives more comprehensive

coverage of the wines and spirits of the world, with anincreased focus on tasting technique.

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

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

combined with commercial factors and a thorough system forthe professional evaluation of wine and spirits. The Diplomais recommended by the Institute of Masters of Wine forcandidates wishing to pursue membership.

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

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

and analytical skills in a specialist wine and spirit subject of their choice.

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

3Introduction continued

• Other Issues

As a key learning outcome of theLevel 4 Diploma, candidates arerequired to consider the cultural andpolitical influences affecting wineand spirit production in both thedomestic and international markets.Given the broad geographicalcoverage of the qualification, thisencourages candidates to developan awareness of different countriesand cultures.

Global Campus

The Global Campus is a valuableonline resource that caters forthe educational and professionalneeds of our candidates on a dailybasis. It is a source of highlyrelevant information and anessential communication platformfor members, Diploma APPs andthe Wine & Spirit Education Trust.

Being a member of the GlobalCampus is a valuable asset whilststudying for the WSET® Diploma. Ithas been designed to supportcandidates whilst studying andhelps them to maintain theirknowledge through ContinuedProfessional Development afterthey have graduated.

Members’ Benefits & Services

• Latest Trade NewsMembers can improve theireffectiveness and enhance theircontribution to organisationalsuccess by keeping up-to-datewith regular news and industryreports from just-drinks.com

• ForumThe forum is the focus for debatingthe latest issues, sharing knowledge,

exchanging ideas and providing theopportunity to network with othermembers around the globe.

• Market DataAccess global wine & spirit reports,statistical and marketing informa-tion as well as articles on seminarsand tastings.

• Course InformationAccess to examples of student’swork, including assignments andexamination tasting notes.

• NewsletterFree e-newsletter including forth-coming events as well as courseand examination updates.

• Industry LinksAccess to a number of importantsites within the Wine & Spirit trades.

• FAQ’sAnswers to most of the questionsasked by new candidatesembarking upon a Diploma studyprogramme.

• Events DiaryDetails of future events around theworld.

• Job sectionUp-to-date job vacancies.

In addition to these services, thereare a number of special offersavailable to members only.

Diploma Graduates

Upon successfully passing theWSET® Diploma, candidates areeligible to become an Associatemember of the Institute of Wines &Spirits. This entitles them to usethe letters AIWS after their name,giving them the recognition thatthey deserve. Certificates areissued each year upon membershiprenewal.

Our benefits and services havebeen designed to help all membersachieve the highest levels ofprofessionalism and effectivenessthroughout your career.

Equal Opportunities Policy

WSET® Awards fully supports theprinciple of equal opportunities andis responsible for ensuring that allcandidates for its qualifications aretreated fairly and on an equal basis.

A copy of our equal-opportunitiespolicy can be obtained from theCentres Co-ordinator and QualityAssurance Manager, WSET®

Awards.

Customer Service Statement

The quality and scope of servicecustomers can expect from WSET®

Awards is published in ourCustomer Service Statement.

A copy can be obtained from theCentres Co-ordinator and QualityAssurance Manager, WSET®

Awards.

UK Scholarship Scheme

For those candidates employed inthe drinks industry in the UK, aswell as for a more limited number ofcandidates from the general public,WSET® Awards manages a schemeto match outstanding candidates intheir examinations to scholarshipawards made available by industrysponsors. Contact our Centre Visits& Scholarships Manager for furtherinformation and a current list ofscholarships.

Regrettably, WSET® Awards is notin a position to offer grants tocandidates wishing to pursue ourqualifications.

Qualification Aims

The Diploma qualification is designedto give specialist knowledge of theprincipal wines and spirits of theworld combined with commercialfactors and a thorough system forthe professional evaluation of winesand spirits. The qualification willprepare those who are required tomake managerial decisions, interpretinformation and have a thoroughunderstanding of market trends andrequirements in a variety of trade andindustry sectors. The Diploma aims toprovide specialist product knowledgeand understanding of the global anddomestic markets for wines andspirits and develop candidates’ abilityto present information in a formatsuitable for business.

Holders of the WSET® Level 4Diploma in Wines and Spirits will beable to identify characteristics of theprincipal wines and spirits of theworld, make informed assessmentsof a product’s quality and value andidentify appropriate opportunities forthe products within a given market.

Holders of the WSET® Level 4Diploma in Wines and Spirits will beequipped with the knowledge andskills to underpin the job require-ments in roles such as a Food andBeverage Manager, a member of amarketing team responsible forproduct ranges, a Wine Buyer orSales Executive.

Qualification Objectives

On completion of this qualification, acandidate will be able to:

• demonstrate in-depth understand-ing of the factors affecting theproduction of wines and spirits andhow these factors influence style,quality and commercial value in avariety of market sectors.

• display an understanding of thetrade and legal structures of theidentified wine-and spirit-produc-ing regions.

• demonstrate specialist productknowledge of wines and spiritsand apply that knowledge to makecommercial decisions.

• through the use of the Level 4WSET® Systematic Approach toTasting Technique, identify thestyle, quality and commercialvalue of wines and spirits.

• produce accurate tasting notesfor a range of wines and spirits.

• understand the commercial andeconomic importance of winesand spirits to global and localmarkets.

• demonstrate an ability to makeinformed decisions based on in-depth understanding of the globalbusiness of alcoholic beverages.

• present information in a format thatmeets business requirements.

The WSET® Level 4 Diploma in Wines and Spirits

Fortified (Liqueur)Wines of the World

The WSET® Level 4 Diploma in Wines and Spirits 5

Qualification StructureThe Diploma is divided into six units:

Learning HoursLearning hours are an estimate ofthe time that might be needed forteaching, instruction or otherdirected activities, plus time thatcandidates are expected to work onassignments, research or otherstructured activities, to cover therequirements of the qualification.Each unit will be allocated learninghours expressed as units of credit;a credit unit is equivalent to 10learning hours.

The learning hours indicate theminimum amount of time a candidatewill need to allocate to the study ofthe Diploma programme.

The taught hours for the programmeare at the discretion of the ApprovedProgramme Provider. However, itis recommended that a taughtprogramme should be no less than118 hours.

Unit Elements and Learning Hours

Unit Title Element One Element Two Element Three Element Four

Unit 1The Global Business ofAlcoholic Beverages(12 credits)

Unit 2Wine Production(6 credits)

Unit 3Light Wines of theWorld(30 credits)

Unit 4Spirits of the World(6 credits)

Unit 5Sparkling Wines ofthe World (3 credits)

Unit 6Fortified (Liqueur)Wines of the World(3 credits)

The Dynamics of theGlobal Market forBeverages

Viticulture

Northern and WesternEurope

France: Bordeaux, SouthWest, Burgundy, Alsace,Loire Germany: All RegionsEngland and Wales (UKlocal syllabus section)

Production of Spirits

Methods of Production

The Local Market

Vinification

Central, Southern andSouth-Eastern Europe

France: Rhône, SouthSwitzerland, Austria,Hungary, Romania,Bulgaria

Italy: North, Central,South and the Islands

Spain: North and NorthWest, North EastMediterranean, Centraland SouthPortugal, Greece, Cyprus

Types and Stylesof Spirits

Types and Styles ofSparkling Wines

Types and StylesFortified Wines

The Marketing ofAlcoholic Beverages

Maturation, Treatmentsand Packaging

Africa, Australasia,and Asia

South AfricaNorth Africa: Algeria,Morocco, TunisiaAustralia: New SouthWales, Victoria, Tasmania,South Australia,Western AustraliaNew Zealand,Asia: China, Japan, India,Turkey, Lebanon, Israel

The Americas

USA: California, Oregon,Washington, New YorkStateCanadaChileArgentina Mexico, Brazil, Uruguay

Units are further divided into elements as follows:

Total Credits 60 - a unit of credit is equivalent to 10 learning hours

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 ofalcoholic beverages by:

1. Applying knowledge of global dynamics of alcoholic beverages tocommercial decision making.

2. Applying knowledge of important companies and their influence insectors of the alcoholic beverage business.

3. Demonstrating detailed knowledge of the factors influencing thelocal 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 marketingdecisions in global and local markets.

Assessment

1. Assessed by means of four coursework assignments.

7Unit One The Global Business of Alcoholic Beverages

Global Overview Global production figures, share of alcoholic beveragemarket, 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, averageCountries product value, importance to economy of domestic and

export marketWineEurope - France, Italy, Spain, Portugal, Germany,

the rest of EuropeAmericas - USA, Argentina, ChileAfrica - South AfricaAustralasia - Australia, New ZealandSpiritsEurope - France, Spain, Scandinavia, UK,

Eastern EuropeThe Americas - Caribbean, USA, Central and

South AmericaAsia - India, Japan

Unit One The Global Business of Alcoholic Beverages continued

ELEMENT ONE- THE DYNAMICS OF THE GLOBAL MARKET FOR ALCOHOLIC BEVERAGES

PRODUCTION

Global Overview Global consumption figures and trends

Wine - Light, sparkling, fortified (liqueur)

Spirits - White, golden/brown, pre-mixed

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

CONSUMPTION

Companies Types of companies

Share of total global market and influence insector of major companies

Brand ownership of companies

COMPANIES

ELEMENT THREE - THE MARKETING OF ALCOHOLIC BEVERAGES

9Unit One The Global Business of Alcoholic Beverages continued

Consumption Local consumption data and trendsMarket share: products by types, styles, brands, priceImportant countries supplying local market: data and trendsMarket positioning: entry level, mid-market, premium sector,superpremium/prestige; large volume/mass market,small volume/nicheAverage 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-overheadspecialist brokers, importers, shippers, freight forwarders,wholesalers, cash-and-carry warehouses, brand agencies,négociants, buying groups

Point of purchase - Off Trade: multiple grocers, multiplespecialists, independent specialists, co-operatives,mail order, internet, auction houses, monopoliesOn Trade: hotels, restaurants, bars, cafés (HoReCa)

Supply Chain Production, packaging, buying, distribution, quality controland Costs Key business activities : cost and terms, rates of exchange,

profit margins, shipping insurance, warehousing, radialdistribution, suppliers’ payments, bank charges, stock-costof finance, customer credit, taxes, duty payments,marketing, product development, staff training

Social and Social - Health risks and benefits, professionalLegal Aspects responsibility, industry responsibility

Legal Local - Major legislation, description and labellingregulations, licensing laws, enforcement agencies

Trading - International trading agreements, trading blocks

ELEMENT TWO - THE LOCAL MARKET

DYNAMICS OF THE LOCAL MARKET(Local market relates to the country in which the examination APP is situated)

Global Consumer Historical, cultural, political and economic influencesProducer nations, consumer nationsGlobal trends

Influences on International drinks companiesGlobal Marketing Brands, supra-national branding, generic bodies,

quality classifications

GLOBAL MARKETING

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 merchandisingPurchasing Decisions

MARKETING WITHIN LOCAL MARKET

10 Unit Two Wine Production

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 thatinfluence the production of wine.

2. Demonstrating knowledge and understanding of the processes used inviticulture, vinification, maturation, treatment and packaging of wine.

3. Identifying the options available at each stage of the wine-productionprocess from vineyard to preparation for sale.

4. Demonstrating knowledge and understanding of how each process andoption can affect the style, quality, and commercial value of wine.

Assessment

1. Assessed by means of multiple-choice examination paperof 100 questions.

11Unit Two Wine Production continued

ELEMENT ONE - VITICULTURE

THE GROWING ENVIRONMENT

The vine plant Parts of the vine: Roots, Trunk & Arms, Canes, Shoots, Nodes & Buds, Leaves,Petioles & Tendrils, Flowers & BerriesGrowth cycle: Budburst & shoot growth, Floral initiation, Flowering & fruit set, Berry development(inc. veraison & ripening), Wood ripening, leaf fall & dormancyLife 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. berlandieriVarieties: 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, ViognierBlack: Barbera, Cabernet Franc, Cabernet Sauvignon, Grenache, Merlot, Nebbiolo, Pinot Noir,Sangiovese, Syrah/Shiraz, Tempranillo, Zinfandel.Crossed Varieties: Müller-Thurgau, Ruby Cabernet, PinotageHybridised varieties: Seyval Blanc, Rondo, VidalRootstocks: Phylloxera , Nematodes, Tolerance to lime, acidity, salinity, drought stress,Effects on vine vigour

THE VINE

Climate and Regional climate classification: Maritime, Continental, Mediterranean; Cool, Moderate,weather Hot climate, EU zones of production

Site Climate: Effects of aspect, slope, water, vegetationCanopy climate: Effects of canopy managementTemperature: Effects on yield & quality, Heat summation (degree days), Average temperatureof ripening monthPrecipitation: Requirements & seasonal distribution, Effects on yield & qualitySunlight: Daylength, Sunshine intensity, Effects on yield & qualityGeographical features affecting climate: Bodies of water, Forest, Altitude & mountain ranges

Soil and Soil texture: Clay, Silt, Loam, Sand, Graveltopography Soil type: limestone, chalk, other sedimentary, slate, granite, volcanic

Soil Structure: Organic content (humus), Soil organisms, Aggregation, Soil layersWater & air relations: Water-holding capacity, Drainage, Soil compactionAcidity & nutrient status: Effect of pH on nutrient availability, Macronutrients & micronutrientsTopography: Effects on vine growth of slope & aspect

12 Unit Two Wine Production continued

ELEMENT ONE - VITICULTURE continued

THE GRAPE BERRY

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 orientationestablishment 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 systemsmanagement 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 & leafwater management analysis, Synthetic & organic fertilisers, effects of nutrient deficiencies

Weed control: Cultivation, Ground cover, Herbicides, MulchingIrrigation: 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 mothsHazards: Frost, Winter cold, Drought, Wind, Hail, Excess rainPreventative methods: Conventional agrochemicals, integrated pest management, organic,biodynamic

The Grape Anatomy: Skin, Peripheral, Intermediate & Central Pulp, Seeds, StemsConstituents: Sugars, Acids, Phenolic compounds, Flavouring components

The ripening Herbaceous phase, Veraison, Maturation, Sur-maturationprocess

VINEYARD MANAGEMENT

13Unit Two Wine Production continued

Harvesting, Harvesting: Setting the harvest date, Manual & machine harvestingtransport and Transport & reception: Precautions in transport & receptionreception

Grape processing De-stemming: Equipment, Objectives, Advantages & disadvantagesCrushing: Equipment, Objectives, Advantages & disadvantagesPressing: Types of presses, Quality factors

Must treatments Pre-fermentation clarification: Objectives, Sedimentation, Centrifugation, Flotation, Enzymes, Clarification agentsEnrichment: Legislation, Chaptalisation, Must concentration, CryoextractionOther adjustments: Deacidification, Acidification, Tannin additionOxygen exposure: Reductive vs. oxidative handling, Hyperoxidation, Ascorbic acid

ELEMENT TWO - VINIFICATION

HARVESTING AND PROCESSING

The alcoholic Theory of Fermentation: requirements, products and side-productsfermentation 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 & disadvantagesInoculated fermentation: Properties of selected yeast cultures

Sulphur dioxide Different preparations: Sulphur matches, Sulphur dioxide gas, Potassium metabisulphite,effervescent sulphur tabletsProperties: Antiseptic, Antioxidant

Phenolic Pre-fermentation soaking: Objectives, Methodextraction Cap management: Submersion, Pumping over, Punching down, Drain & return, Rotovinification,

Autovinification. Effects of time and temperature, Draining & pressingOther methods: Carbonic maceration, Thermovinification, Flash expansion

The malolactic Definition: Effectsfermentation Control: Preventing, Encouraging, Monitoring

FERMENTATION

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 methodsOak handling: Barrel fermentation, Barrel maturation, Hygiene & maintenance, Chips & staves

Clarification Sedimentation: Racking & pumpingCentrifugation: PrinciplesAdvantages & disadvantagesFiltration: Pad, Diatomaceous earth, MembraneFining: Definition, Properties & effects of fining agents

Stabilisation Chemical: Protein, Tartrates, Iron, Copper, Oxidative, PhenolicMicrobial spoilage: Spoilage yeasts, Lactic spoilage, Acetic bacteriaRe-fermentation in the bottle, Sorbic acid

Maturation Vessels: Oak, Cement, Stainless steel, FibreglassConditions: Temperature, Oxidation, Micro-oxygenation

Blending Objectives: Style, Quality, Price, Volume

PACKAGING

Containers Containers: Glass, Plastic, Bag in boxes, othersand closures Closures: Natural cork, Synthetic cork, Screw-cap, others

The bottling Quality control: Precautions during transportation in bulk and during bottling, HACCP, ISOoperation 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

15Unit Three Light Wines of the World

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 displaythe ability to apply that knowledge by:

1. Demonstrating in-depth knowledge of the wines from the identifiedregions and districts and, where appropriate, the important communesand vineyards.

2. Describing the key factors affecting the production of wines from theidentified regions and districts, and how these factors influence thestyle, quality and commercial value of the wines in the local market.

3. Demonstrating an understanding of the trade and legal structures forthe identified regions and districts.

4. Making informed decisions based on knowledge and understanding ofthe local and global markets for light wines.

5. Using the WSET® Level 4 Systematic Approach to Tasting technique toanalyse 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

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 selectionAttributes of identified soil typesProblems with identified soil types, options available to deal with identified problems

Grape Varieties Attributes and deficiencies of relevant varietiesMatching varieties to relevant soil typesClonal selection, rootstocks, potential yield, commercial viability of identified varieties

Viticulture Vine density, training and trellisingMechanisation, vineyard-management optionsVineyard problems and solutionsHarvesting options

Vinification Fruit selectionOptions available to improve must qualityPre-fermentation optionsFermentation options and equipment, fermentation temperatures, maceration times,pressing techniques and equipmentUse of malolactic fermentation

Maturation Storage and maturation optionsand Finishing Blending options

Finishing and bottling options

Vintage Variations Annual production levels and variationsInfluences on style, varietal selection when blending, ageing potential and commercial valueof wine

ALL ELEMENTS - LIGHT WINES OF THE WORLD

KEY FACTORS AFFECTING PRODUCTION

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 legislationQuality wine production legislationClassification systems

TRADE AND LEGAL STRUCTURES

Markets Domestic and global marketsInfluences on marketing and sales decisions

MARKETS

17Unit Three Light Wines of the World continued

France Bordeaux: generic, Entre-Deux-MersBordeaux and Côtes de Bordeaux: Bourg, Blaye, Premières CôtesSouth West Left Bank: Médoc, Haut-Médoc, Saint-Estèphe, Pauillac, Saint-Julien, Margaux, Moulis, Listrac,

Graves, Pessac-Léognan, SauternesRight Bank: Fronsac, Saint-Emilion, Pomerol, SatellitesSouth West: Bergerac, Monbazillac, Cahors, Madiran, Gaillac, JurançonVin de Pays: VDP des Côtes de Gascogne, VDP du Gers

France Burgundy: Generic, Hautes Côtes de Nuits, Hautes Côtes de BeauneBurgundy Chablis: Generic, Premier Crus (Fourchaume, Vaillons, Montée de la Tonnerre,

Montmains), Grand CrusCôte de Nuits: Côte de Nuits-Villages, Marsannay, Fixin, Gevrey-Chambertin, Morey-Saint-Denis,Chambolle-Musigny, Vougeot, Vosne-Romanée, Nuits-Saint-Georges, Grands CrusCôte 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 CrusCôte Chalonnaise: Côte Chalonnaise, Mercurey, Givry, Montagny, Rully Mâconnais: Mâcon, Mâcon-Villages, Mâcon Chardonnay, Mâcon-Lugny, Viré-Clessé,Saint-Véran, Pouilly-Loché, Pouilly-Vinzelles, Pouilly-FuisséBeaujolais: 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 LoireLoire Nantais: Muscadet, Muscadet-de-Sèvre et Maine, Muscadet Côtes de Grandlieu,

Muscadet Coteaux de la LoireAnjou-Saumur: Anjou, Coteaux du Layon, Bonnezeaux, Quarts de Chaume, SavennièresSaumur, Saumur-ChampignyTouraine: Touraine, Bourgueil, Saint-Nicolas-de-Bourgueil, Chinon, Vouvray, MontlouisCentral Vineyards: Sancerre, Pouilly-Fumé, Menetou-Salon, Quincy, Reuilly

ELEMENT ONE - LIGHT WINES OF NORTHERN AND WESTERN EUROPE

COUNTRIES, REGIONS, DISTRICTS, COMMUNES AND VINEYARDS

Germany Generic production: Rhine, Mosel, LiebfraumilchAhrMittelrheinMosel-Saar-Ruwer: Brauneberg (Juffer-Sonnenuhr), Bernkastel (Doktor), Graach (Himmelreich),Urzig (Würzgarten), Piesport (Goldtropchen), Piesporter Michelsberg, Nahe: SchlossböckelheimRheingau: 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), RuppertsbergHessische BergstrasseFrankenWürtembergBaden: Kaiserstuhl-TunibergSaale-UnstrutSachsen

ELEMENT ONE - LIGHT WINES OF NORTHERN AND WESTERN EUROPE continued

UK LOCAL SYLLABUS SECTION

England & Wales English Counties/VineyardsWelsh Counties/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, VinsobresOutlying 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, LimouxVin de Pays: d’Oc, Gard, Hérault, Aude, Pyrénées-Orientales, Côtes CatalanesProvence: Côtes de Provence, Coteaux d’Aix-en-Provence, BandolCorsica: Vin de Corse, VDP de L’Ile de Beauté

Switzerland ValaisVaudGenevaTicino

Austria Niederösterreich: Wachau, Kamptal, Kremstal, Weinviertel Burgenland: Neusiedlersee, Neusiedlersee-Hügelland, MittelburgenlandStyria

Hungary Northern Massif: Eger, TokajiTransdanubia: Ászár-Neszmély, North and South Balaton, Villány-SiklósThe Great Plain

Romania Wine-producing regions: Târnave, Cotnari, Dealu Mare, Murfatlar

Bulgaria Danube Plain Region: Danubian Plain, Black SeaThracian Lowlands Region: Thracian Lowlands, Struma Valley, Sub-Balkan region

ELEMENT TWO - LIGHT WINES OF CENTRAL, SOUTH AND SOUTH-EASTERN EUROPE

Italy Lombardy: Oltrepó Pavese, Valtellina, Terre di FranciacortaNorth 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 winesNorth East Trentino-Alto Adige: Trento, Valdadige

Friuli: Collio, Colli Orientali, Friuli Grave

Italy Abruzzo: Montepulciano d’Abruzzo, Trebbiano d’AbruzzoCentre Emilia-Romagna: Colli Piacentini

Marche: Conero, Rosso Piceno, Verdicchio dei Castelli di JesiToscana: Carmignano, Bolgheri, Brunello di Montalcino, Vino Nobile di Montepulciano, Chianti Classico, Chianti Ruffina, Chianti Colli Senesi, Vernaccia di San Gimignano, Vin Santo, IGT winesUmbria: Sagrantino di Montefalco, OrvietoLazio: Frascati

Italy South Campania: Taurasi, Greco di Tufo, Fiano di Avelino, Falerno, IGT winesPuglia: Salice Salento, Copertino, Primitivo del Manduria, IGT winesBasilicata: Aglianico del VultureCalabria: CiròSicily: Alcamo, Cerasuolo, Passito di Pantelleria, IGT winesSardinia: Cannonau di Sardegna, Vermentino di Gallura

Spain Galicia: Rías Baixas, BierzoNorth West Duero Valley: Toro, Rueda, Ribera del Duero, VdlT Castilla y Léon

Spain Ebro and Pyrénées: Rioja (Alta, Alavesa, Baja), Navarra, Calatayud, SomontanoNorth East Catalunya: Catalunya, Penedès, Costers del Segre, Priorat, Tarragona

Spain Central Central: La Mancha, Valdepeñas, VdlT de Castilla, DOs de pagoand South South East: Valencia, Jumilla, Yecla

Portugal Northern Portugal: Vinho Verde, Dâo, Bairrada, DouroSouthern Portugal: Alentejo, Alentejano, Ribatejo, Ribatejano, Palmela, Terras de Sado

Greece Thrace: Regional winesMacedonia: Náoussa, Goumenissa, Regional winesThessaly and Central Greece: Rapsani, Attica (Retsina)Peloponnese: Nemea, Mantinia, Patras (Mavrodaphne)Islands: Cephalonia (Robola), Crete (Regional Wines), Sámos (Muscat), Santorini

Cyprus

ELEMENT TWO - LIGHT WINES OF CENTRAL, SOUTH AND SOUTH-EASTERN EUROPE continued

COUNTRIES, REGIONS, DISTRICTS

ELEMENT THREE - LIGHT WINES OF AFRICA, AUSTRALASIA AND ASIA

South Africa Cross-regional: Western CapeRegionless Districts: Overberg (Elgin), Walker Bay Breed River Valley Region: Robertson, WorcesterCoastal Region: Constantia Ward, Paarl (Franschhoek Valley), Tygerberg (Durbanville),Stellenbosch (Simonsberg-Stellenbosch)

North Africa AlgeriaMoroccoTunisia

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 VictoriaTasmania

New Zealand North Island: Auckland, Gisborne, Hawkes Bay, Wellington (Martinborough, Wairarapa)South Island: Nelson, Marlborough, Canterbury, Central Otago

Asia ChinaJapanIndiaTurkeyLebanonIsrael

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, MontereySouth 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 PeninsulaBritish Columbia: Okanagan Valley

Chile Coquimbo: Elqui Valley, Limari ValleyAconcagua: Aconcagua Valley, Casablanca Valley, San Antonio Valley (Leyda Valley)Central Valley: Maipo Valley, Rapel Valley (Cachapoal Valley, Colchagua Valley),Curicó Valley (Lontué Valley), Maule ValleySouthern Regions: Bío Bío Valley

Argentina SaltaLa Rioja (Famatina)San JuanMendozaRio Negro

Other Countries Mexico: Baja CaliforniaBrazil: Rio Grande do SulUruguay

ELEMENT FOUR - LIGHT WINES OF THE AMERICAS

23Unit Three Recommended Tasting

LIGHT WINES

BORDEAUX Red 1 of 1 Generic Bordeaux1 of 2 Médoc / Haut-Médoc Cru Classé1 of 2 Saint-Emilion, Pomerol1 of 2 Graves, Pessac-Léognan

3 of 3 THREE VINTAGES OF ONE RED WINE FROM RANGES ABOVE

White 1 of 1 Generic Bordeaux1 of 3 Barsac, Sauternes, other sweet Bordeaux wine1 of 2 Entre-Deux-Mers, Graves

SOUTH WEST FRANCE Red 1 of 2 Cahors, Madiran1 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 Villages1 of 1 Any Beaujolais Cru

White 1 of 2 Chablis, Premier Cru Chablis1 of 3 Mâcon, Mâcon-Villages, Pouilly-Fuissé1 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 wine1 of 2 Pinot Blanc, Sylvaner1 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 Lie1 of 4 Anjou Blanc, Samur Blanc, Savennières, Vouvray Sec 1 of 2 Pouilly Fumé, Sancerre1 of 4 Touraine Sauvignon, Menetou-Salon, Reuilly, Quincy1 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 Spätlese1 of 3 Beerenauslese, Eiswein, Trockenbeerenauslese1 of 2 Riesling Halbtrocken, Riesling Trocken1 of 2 Mosel-Saar-Ruwer, Nahe1 of 4 Baden, Pfalz, Rheingau, Rheinhessen1 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-Joseph1 of 4 Châteauneuf-du-Pape, Gigondas, Lirac, Vacqueyras1 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

UNIT 3 KEY LIGHT WINES OF THE REGIONS AND DISTRICTSCountry/Region

MinimumRecommendedTasting

Name of Wineto be Tasted

WineStyle

RECOMMENDED TASTING SAMPLES

24 Unit Three Recommended Tasting continued

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 VDP1 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, Riesling1 of 1 Any sweet quality wine

HUNGARY White 1 of 1 Tokaji Aszú1 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, Dolcetto1 of 2 Valpolicella, Valpolicella Ripasso1 of 2 Valpolicella Amarone, Valpolicella Recioto1 of 1 Inexpensive Veneto IGT

White 1 of 2 Gavi, Soave1 of 2 Varietal Trentino-Alto Adige,

Varietal Friuli-Grave

CENTRAL ITALY Red 1 of 1 Tuscan IGT1 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, Somontano1 of 4 Jumilla, La Mancha, Valdepeñas, Valencia1 of 2 Blended Catalonia, blended Navarra (using blend of local

and international varieties)

White 1 of 5 Catalonia, Costers del Segre, Navarra, Rueda, Somontano1 of 2 Modern style La Mancha, Modern style Valencia1 of 1 Traditional Rioja Reserva

Rosé 1 of 1 Any Spanish rosé

UNIT 3 KEY LIGHT WINES OF THE REGIONS AND DISTRICTS continued

Country/Region

WineStyle

25Unit Three Recommended Tasting continued

LIGHT WINES

PORTUGAL Red 1 of 4 Bairrada, Dªo, Ribatejo, Ribatejano1 of 3 Alentejo, Borba, Douro

White 1 of 1 Vinho Verde1 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 blend1 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 CabernetSauvignon, Yarra Valley Pinot Noir

1 of 1 Inexpensive high volume brand1 of 2 Mid-priced varietal, mid range blend1 of 2 Premium range varietal, Premium range blend

White 2 of 2 Oaked Chardonnay, unoaked Chardonnay1 of 3 Clare Valley Riesling, Eden Valley Riesling,

Hunter Valley Semillon1 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, Zinfandel1 of 3 Bordeaux varietal blend, Italian varietal blend,

Rhône varietal blend1 of 1 Inexpensive generic California red

White 2 of 3 High quality oaked Chardonnay, high quality unoakedChardonnay, 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 Blanc1 of 1 Premium varietal (not Sauvignon Blanc)

ARGENTINA Red 1 of 3 Cabernet Sauvignon, Sangiovese, Tempranillo1 of 2 Bonarda, Malbec

White 1 of 2 Chardonnay, Torrontés

UNIT 3 KEY LIGHT WINES OF THE REGIONS AND DISTRICTS continued

Country/Region

WineStyle

26 Unit Four Spirits of the World

Unit Elements

1. Production of Spirits

2. Types and Styles of Spirits

Learning Outcomes

Acquire specialist product knowledge of spirits of the world and displaythe ability to apply that knowledge by:

1. Demonstrating in-depth knowledge of the categories of spirits and theidentified countries, regions and districts of production when makingcommercial decisions.

2. Describing the key factors affecting the production of spirits and howthese factors influence the style, quality and commercial value of thewines in the local market.

3. Demonstrating an understanding of the trade and legal structuresfor the identified regions and districts.

4. Making informed decisions based on knowledge and understandingof the local and global markets for spirits.

5. Using the WSET® Level 4 Systematic Approach to Tasting Spiritstechnique to analyse the characteristics of the principal spirits ofthe world.

6. Presenting information in a suitable format.

Assessment

1. A combined tasting and theory, closed-book examination, consistingof a tasting paper of three spirits and one theory question.

27Unit Four Spirits of the World continued

Distillation Principles of distillationIdentify main types of stills and the types of spirits producedName the parts of the identified still and name their role in the distillation processAdvantages and disadvantages of types of stillInfluence of still-design options on the character of spirit produced

Raw Materials Fruit: grapes, apples, pears, cherries, plums, soft fruitsVegetable: sugar cane, sugar beet, potatoes, agaveGrain: barley, wheat, maize, rice, rye

Production Preparation of washProcesses Still: process variations for each type

Maturation optionsFlavouringFinishing

Cost Breakdown General cost breakdownVariation in cost breakdown for brand categories of spirits: own/tertiary, standard,premium, super premium

ELEMENT ONE - PRODUCTION OF SPIRITS

KEY STAGES IN PRODUCTION

Trade Structures Influential companies, groups, associations

Legal Structures General spirit production legislationQuality spirit production legislationClassification systems

Regional Locations General overall climate, general influences on the region and sub-regions of productionClimatic influences on the production of raw materialsClimatic influences on the maturation of product

Raw Materials Identify types and varieties of raw materials usedAttributes and deficiencies of identified types and varietiesRegions and sub-regions of production

Production Preparation of base for distillationof Spirit Options available when producing identified spirits

Types of still and equipment used when distillingProcess of distillation and options availableTypes and styles of product and the variations in production methods usedLegal requirements for identified spirits

Maturation, Storage and maturation optionsBlending and Types and styles of product and the variations in maturation methods usedFinishing Legal requirements for the identified types and styles of spirits

Blending optionsFinishing and bottling options

Product Variations Annual production levels and variationsInfluences on style, selection when blending, ageing potential and commercial value of spiritsPrice categories for the identified types and styles of spirits: inexpensive, mid-priced,high-priced, premium, super premium

ELEMENT TWO - TYPES AND STYLES OF SPIRITS

28 Unit Four Spirits of the World continued

Markets Global and local marketsInfluences on marketing and sales decisions

ELEMENT TWO - TYPES AND STYLES OF SPIRITS

MARKETS

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, VintageSpain: general brandy production, Jerez, PenedèsOther countries: Mexico, Chile (Pisco), South Africa, Australia, USAPommace brandies: Marc, Grappa (single varietals)

Whiskies Scotch Whisky: Malt, grain, blended, regions (Highland and Islands, Speyside, Islay, Lowland)Blends: own/tertiary, standard, premium, super premiumIrish WhiskeyAmerican (USA) Whiskey: Bourbon, Tennessee, RyeOther countries: Canada, Japan, India

Rum Styles: White, golden, dark; light, heavyCaribbean: Cuba, Barbados, Jamaica, Guyana, French Antilles (Rhum Agricole)Other cane-based spirits: Brazil, India, Philippines, Australia

Tequila Tequila styles: silver, gold, reposado, añejoand Mezcal Mezcal

Vodka Styles: International neutral, Scandinavian, East-EuropeanBase materials: cereal, potato, other base materialsFlavoured vodka: modern, traditional

Flavoured Spirits Gin: Dutch, London Dry, PlymouthAnise flavoured: Absinthe, Pastis, OuzoOther: Aquavit, Bitters

Fruit Spirits Hard fruit: Apple brandy, Calvados, Poire WilliamSoft fruit: Framboise, FraiseStone fruit: Kirsch, Slivovitz, Mirabelle

SPIRIT CATEGORIES

29Unit Four Recommended 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, OuzoSPIRITS

1 of 7 Apple Brandy, Kirsch, Slivovitz, Mirabelle, Framboise, Fraise,Poire William

UNIT 4 SPIRITS OF THE WORLDMinimumRecommendedTasting

30 Unit Five Sparkling Wines of the World

Unit Elements

1. Methods of Production

2. Types and Styles of Sparkling Wines

Learning Outcomes

Acquire specialist product knowledge of sparkling wines and display theability to apply that knowledge by:

1. Demonstrating in-depth knowledge of the sparkling wines from theidentified regions and districts and, where appropriate, the importantcommunes and vineyards when making commercial decisions.

2. Describing the key factors affecting the production of sparkling winesfrom the identified regions and districts and how these factors influencethe style, quality and commercial value of the wines in the local market.

3. Demonstrating an understanding of the trade and legal structures for theidentified regions and districts.

4. Making informed decisions based on knowledge and understanding ofthe local and global markets for sparkling wines.

5. Using the WSET® Level 4 Systematic Approach to Tasting Sparkling Winetechnique to analyse the characteristics of the principal sparkling winesof the world.

Assessment

1. A combined tasting and theory, closed-book examination, consisting ofa tasting paper of three sparkling wines and one theory question.

31Unit Five Sparkling Wines of the World continued

Microclimates Influences on individual communes and vineyards, aspect, slope, soil, drainage, altitude,other influences

Grape Varietals Attributes and deficiencies of relevant varietiesMatching varieties to identified soil typesClonal selection, rootstocks, potential yield, commercial viability of identified varieties

Vinification Fruit selectionof Base Wines Options available to improve must quality

Pre-fermentation optionsFermentation options and equipment, fermentation temperatures, maceration times,pressing techniques and equipmentUse of malolactic fermentation

Maturation and Storage and maturation optionsBlending of Blending optionsBase Wines Style options

Methods used to Traditional method, transfer, tank, Asti, carbonationIntroduce Sparkle Technical developments in the production of sparkling winesto Wines

Maturation Storage and maturation optionsand Finishing Style options

ELEMENT ONE - METHODS OF PRODUCTION

KEY FACTORS AFFECTING THE PRODUCTION OF SPARKLING WINES

Trade Structures Négociants, co-operatives, groups, associations, châteaux/domaines, influential companies,influential individual producers

Legal Structures General sparkling wine production legislationQuality sparkling wine production legislationClassification systems

MARKETS

32 Unit Five Sparkling Wines of the World continued

France France: general sparkling wine productionChampagne: 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) LimouxLoire: Saumur, VouvrayRhône: Clairette de Die

Germany Sekt: Riesling Sekt, other German Sekt

Spain Cava

Italy FranciacortaAstiProseccoLambrusco

New World Inexpensive, mid-range and premium sparkling wine productionAustralia: Yarra Valley, Tasmania, Sparkling Reds New Zealand: MarlboroughUnited States: SonomaSouth Africa: Cap ClassiqueSouth America: Chile, Argentina

ELEMENT TWO - TYPES AND STYLES OF SPARKLING WINES

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 wineNew World premium sparkling wine

UNIT 5 SPARKLING WINES OF THE WORLDMinimumRecommendedTasting

Unit Five Recommended Tasting

33Unit Six Fortified (Liqueur) Wines of the World

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 abilityto apply that knowledge by:

1. Demonstrating in-depth knowledge of the fortified wines from theidentified regions and districts and, where appropriate, the importantcommunes and vineyards when making commercial decisions.

2. Describing the key factors affecting the production of fortified wines fromthe identified regions and districts and how these factors influence thestyle, quality and commercial value of the wines in the local market.

3. Demonstrating an understanding of the trade and legal structures for theidentified regions and districts.

4. Making informed decisions based on knowledge and understanding ofthe 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 principalfortified wines of the world.

Assessment

1. A combined tasting and theory, closed-book examination, consisting ofa tasting paper of three fortified wines and one theory question.

34 Unit Six Fortified (Liqueur) Wines of the World continued

Microclimates Influences on individual communes and vineyards, aspect, slope, soil, drainage, altitude,proximity to large bodies of water, other influences

Grape Varietals Attributes and deficiencies of relevant varietiesPotential yield, commercial viability of identified varieties

Vinification Fruit selectionOptions available to improve must qualityPre-fermentation optionsFermentation options and equipment, fermentation temperatures, maceration times,pressing techniques and equipment

Fortification To interupt fermentationAfter fermentation

Maturation Storage and maturation optionsand Finishing Blending options

ELEMENT ONE - METHODS OF PRODUCTION

Trade Structures Shippers, co-operatives, groups, associations, Quintas/Bodegas,influential individual companies

Legal Structures General fortified wine production legislationQuality fortified wine production legislation

MARKETS

35Unit Six Fortified (Liqueur) Wines of the World continued

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 VintageMadeira: 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-MorilesMoscatel 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 SámosCyprus: Commandaria, fortified Cyprus wine

New World Australia: Rutherglen (Muscat, Tokay), other fortified winesCaliforniaSouth Africa

ELEMENT TWO - TYPES AND STYLES OF FORTIFIED (LIQUEUR) WINES

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

UNIT 6 FORTIFIED (LIQUEUR) WINES OF THE WORLDMinimumRecommendedTasting

Unit Six Recommended Tasting

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 – brownrosé pink – salmon – orange – onion-skinred purple – ruby – garnet – tawny – brown

(rim and core)

Other legs/tears, deposit, petillance, tints/highlightsobservations

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 bestdeliberate oxidation?

Aroma fruit – floral – spice – vegetal – othercharacteristics

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 bestfor ageing

PALATE

Sweetness dry – off-dry – medium-dry – medium – medium-sweet – sweet – luscious

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

Tannin level: low – medium(-) – medium – medium(+) – highnature: eg ripe/soft vs unripe/green/stalky, coarse vs fine-grained

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

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

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

Flavour fruit – floral – spice – vegetal – othercharacteristics

Other observations eg texture, balance

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

37WSET® Systematic Approach to Tasting Sparkling Wine

CONCLUSIONS

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 bestfor ageing

APPEARANCE

Clarity bright – clear – dull – hazy – ( faulty? )

Colour white colourless – lemon-green – lemon – gold – amber – brownrosé pink – salmon – orange – onion-skinred purple – ruby – garnet – tawny – brown

Mousse bubble size small – medium – largepersistence short – medium – long

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 bestdeliberate oxidation?

Aroma autolytic – fruit – floral – spice – vegetal – othercharacteristics

PALATE

Sweetness dry – off-dry – medium-dry – medium – medium-sweet – sweet – luscious

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

Texture Mousse delicate – creamy – aggressiveTannins (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

38 WSET® Systematic Approach to Tasting Spirits

APPEARANCE

Clarity bright – clear – dull – hazy – cloudy ( faulty? )

Colour white colourless – green – lemon-green – lemongolden gold – amber – copperbrown tawny – mahogany – brown

coloured pink – red – orange – yellow – green – blue – purple – brown – black ( natural/synthetic? )

Other observations ( eg legs )

Condition clean – unclean

Intensity neutral – light – medium – pronounced

Development youthful – aged

Aroma fruit – floral – spice – vegetal – othercharacteristics

CONCLUSIONS

Origins ( if applicable eg Cognac, Islay )

Style ( eg VSOP, Reposado )

Price ( approximate retail price ):

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 – othercharacteristics

Length short – medium – long

Finish simple – complexbalanced – unbalanced

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

1.2 International

Candidates applying to sit any partof the Diploma assessment at aninternational APP must

1.2.1 be over the legal minimumage for the consumption ofalcoholic beverages in thecountry where the examinationis being held, and

1.2.2 hold the WSET® Level 3Certificate in Wines & Spiritsor an approved local equiva-lent or have passed theInternational Diploma EntryExamination, and

1.2.3 either have registered as anexamination candidate, orbe re-taking an examinationfollowing a previous attempt(see Resits on page 42).

International candidates, with theexception of those sitting theGerman-language version, arereminded that fluency in writtenEnglish is required in order tosucceed in any Diploma assessment.

Examination Regulations

1 Eligibility

1.1 United Kingdom

Candidates applying to sit any partof the Diploma assessment in theUnited Kingdom must

1.1.1 be over the legal minimumage for the retail purchase ofalcoholic beverages, and

1.1.2 hold the WSET® Level 3Certificate in Wines &Spirits, and

1.1.3 either have registered as anexamination candidate, orbe re-taking an examinationfollowing 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 qualificationthat can be individually assessed and accredited. The Honours Diploma is awarded to candidates who achieve theLevel 4 Diploma and successfully complete an optional Individual Research project.

2.1 Unit Assessment Format (Units 1 - 6 are mandatory)

Unit Title Unit Assessment

Assessed by means of four coursework assignments, to be submitted on the second Tuesday on any of thefollowing months: November and April. Assignments are of between 1,500 and 2,000 words in length on topicsdetermined by WSET® Awards and will reflect the published learning outcomes of this Unit of the Diplomasyllabus.

Assessed by means of multiple-choice examination paper of 100 questions.The paper is to be completed in 90 minutes.

A bi-annual examination set and marked by WSET® Awards comprising the following:

A practical tasting paper assessing candidates’ application of the WSET® Systematic Approach to Tastingtechnique. The tasting paper is held in two parts, each of one hour’s duration, with a short break between eachpaper. Candidates are required to submit a detailed written analysis of 12 wines in total over both papers usingthe WSET® Systematic Approach to Tasting technique.

A closed-book theory paper of five questions. One question is compulsory and the remaining four are to beselected 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 andtransitional candidates are permitted the sit parts of this unit, but must still attempt ALL remaining parts ofthe unit in one sitting and will be invoiced accordingly.

Unit 1The Global Business ofAlcoholic Beverages(12 credits)

Unit 2Wine Production(6 credits)

Unit 3Light Winesof the World(30 credits)

40 Examination Regulations continued

2.1 Unit Assessment Format continued

Unit Title Unit Assessment

Unit 4Spirits of the World(6 credits)

Unit 5Sparkling Winesof the World(3 credits)

Unit 6Fortified (Liqueur)Wines of the World(3 credits)

A practical tasting paper of three spirits to be completed in one hour, and requiring candidates to submit a

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.

A practical tasting paper of three sparkling wines to be completed in one hour, and requiring candidates to

submit a detailed written analysis of the three samples using the WSET® Systematic Approach to Tasting

Sparkling Wine (Diploma) and complete a written section on related product knowledge. This paper is set and

marked by WSET® Awards.

A practical tasting paper of three liqueur wines to be completed in one hour, and requiring candidates to

submit a detailed written analysis of the three samples using the WSET® Systematic Approach to Tasting Wine

(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.

41Examination Regulations continued

4 Grades for WSET® Diploma Units

Actual marks will not be released tocandidates but results will be graded asfollows:

75% Pass withand over distinction

65% to 74.9% Pass with merit

55% to 64.9% Pass

45% to 54.9% Fail

below 44.9% Fail unclassified

For Units 2, 4, 5 and 6, grades will becalculated based on the aggregatemark for all elements of assessment ofthe unit in question.

For Units 1 and 3 only, a minimum passgrade is required for each componentof assessment in order to qualify for apass for the unit as a whole. Theoverall grade will then be based on theaggregate mark for the constituentelements.

A record of achievement will be issuedfor individual units, which meet thepass criteria stipulated above.

3 Timing

The unitised format of the Diplomaqualification allows for flexibility in thetiming of assessments at the discretionof the Approved Programme Provider.

3.1 Candidates must register with theInstitute of Wines and Spirits as aDiploma examination candidatebefore registering for any unitassessment. Registration with theInstitute of Wines and Spirits will bevalid for a period of 3 years from thedate of the first assessment.

3.2 Submission dates for the course-work assignments for Unit 1 are inNovember and April. For full details,please contact your ApprovedProgramme Provider.

3.3 Examination for Unit 2 is arrangedat the discretion of the ApprovedProgramme Provider, but will bescheduled at least once in anyacademic year. Candidates mustsit the Unit 2 examination beforeprogressing to units 1, 3, 4, 5 or 6.

3.4 Examinations for Unit 3 are heldbi-annually in January and June.However, some APPs may schedulethe examination for this unit onlyonce every two years.

3.5 Examinations for Units 4, 5 and 6are held three times a year. For fulldetails, please contact your APP.Note that some APPs may schedulethe examination for these units onlyonce every two years.

It is strongly recommended thatcandidates read the CandidateAssessment Guide for the detailedrequirements for all assessments.

All candidates will receive the guideas part of their Study Materials.

42 Examination Regulations continued

5 Submission of CourseworkAssignments

5.1 Candidates failing to submit anassignment by the submissiondate forfeit their examinationfee and must re-register for analternative submission date.

5.2 Candidates classified Fail forany coursework assignmentmust apply to resubmit a newassignment title.

5.3 Candidates may only submit acoursework title once in anyacademic year.

6 Requirements for Pass,Pass with Merit orPass with Distinction

6.1 Pass

6.1.1 To gain the WSET® Level 4Diploma in Wines and Spirits, apass is required in each of thesix units.

6.1.2 All candidates will receive aresults letter on completion ofan entire unit. For successfulcandidates, this will be arecord of achievement.

6.2 Pass with Merit

A Diploma with Merit will be awardedto candidates who achieve Passwith Merit or above in units with aminimum unit credit total of 45 orabove.

6.3 Pass with Distinction

A Diploma with Distinction will beawarded to candidates who achievePass with Distinction in units with aminimum unit credit total of 45 orabove and Pass with Merit in theremainder.

7 Validity of Passes

To achieve the Diploma qualification,passes at the relevant level in all sixunits must be achieved within threeyears of registration as a candidate.

At the end of the registration periodcandidates may re-register and thecontinuing validity of any passesthey have gained will be reassessed.

8 Resits

8.1 Candidates may apply to re-take failed units, or those,which have become invalid.There is no limit on the numberof attempts that may be made.

8.2 Candidates resitting failedassessments will be ineligiblefor any grade in excess of passfor the assessment concerned,and pass with merit for theiroverall Diploma grade.

8.3 Note that through certainregional and internationalApproved Programme Providers,some units will only be availablein alternate years.

8.4 Candidates who have passedunits are not permitted toretake these to improve theirgrade.

9 Examination Conduct

It is a condition of entry thatcandidates agree to abide by the“Rules for Candidates” currently inforce. These are available from yourAPP. Failure to abide by the Rulesmay render a candidate’s resultsinvalid.

43Examination Regulations continued

12 Reasonable Adjustments

Examination candidates who havespecial needs, which are supportedby independent written assessment,are required to submit their applica-tions to the Diploma ExaminationsAdministrator at WSET® Awards atthe time of registering with theApproved Programme Provider orTWO CALENDAR MONTHS beforetheir examination date, whichever isthe sooner.

13 Examination Enquiries

Any enquiries concerning the resultsof the Diploma Examination must beput in writing to the DiplomaExaminations Administrator atWSET® Awards within 20 WORKINGDAYS of the release of results.

14 WSET® Awards Regulations

WSET® Awards reserves the rightto add to or alter any of theseregulations as it thinks fit.

10 Applications

10.1 Candidates can obtainregistration dates for Unit 1assignments and Unit 2, 3,4, 5 and 6 examinations fromtheir Approved ProgrammeProvider.

10.2 No deferment of examinations/assessments is permitted onceregistration has been completed.

11 Transitional Candidates

11.1 Transitional candidates aredefined as those candidatesholding papers under the ‘old’Diploma Syllabus gainedbetween 2002 and 2003.

11.2 Transitional candidates mustachieve a pass at the relevantlevel in all relevant units withinfive years from 31 July of theyear of the earliest pass forwhich they are claiming credit.At the end of this periodcandidates may re-registerand the continuing validity ofthe passes they have gainedwill be reassessed. Transitionalcandidates will receive a finalgrade based on their aggre-gate marks for all papers sat.

11.3 A pass (grade A, B or C) in anyof the six papers of the ‘old’Diploma (Sec I, IIA tasting ortheory, IIB tasting or theory orSec III) is valid for a five-yearperiod commencing from 31July of the year in which thepass was achieved.

44 Notes

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