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AdvancedSpecification for the

WSET® Level 3Certificatein Wines and Spirits

www.wsetglobal.com

‘exploring the worldof wines and spirits’


ISSUE ELEVEN • JUNE 2010

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Contents

1 - 6 Introduction

7 - 8 WSET® Level 3 Advanced Certificate in Wines & Spirits

9 - 17 Unit One - Wines and Spirits of the World

18 - 22 Unit Two - Wine Tasting

23 Examination Guidance

24 - 26 Unit One - Multiple Choice

27 - 28 Unit One - Written Examination

29 Unit Two - Tasting Examination

30 - 32 Examination Regulations

This specification contains necessary information for both candidates and programme

providers about the WSET® Level 3 Advanced Certificate in Wines and Spirits.

The main part of the document is a detailed statement of learning outcomes. These

outcomes should be used by providers to prepare programmes of learning, and by

candidates to plan their studies, because the examination is set to test these outcomes.

The specification also provides syllabus weighting, study and examination guidance

including the examination regulations.

The WSET® Level 3 Advanced Certificate in Wines and Spirits

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1

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2 Introduction continued

The Wine & Spirit Education Trust QualificationsWSET® Awards is the qualifications division of theWine & Spirit Education Trust.

We provide quality-assured qualificationsthat help people to know more aboutalcoholic beverages and to develop theirtasting skills. We do this by:

• liaising with the drinksindustry to set suitable syllabi

• approving programme providersto offer our qualifications

• setting examinations

• issuing certificates tosuccessful candidates.

The development and awarding ofWSET® accredited qualifications is thesole responsibility of WSET® Awards, theAwarding Body of The Wine and SpiritEducation Trust.

Qualification Frameworks

The UK Government’s regulatory authorityfor education, the Qualifications andCurriculum Authority (QCA) developed theNational Qualifications Framework (NQF).The Framework is designed to show all thequalifications that are nationally approvedat different levels, to enable you to planyour progress through them. Levels arenumbered from 1 (foundation) through to 8(doctoral equivalent). WSET® qualificationsare currently accredited to the NQF as setout in the table below.

The UK Government has established anew regulatory authority, the Office of theQualifications and ExaminationsRegulator (OfQual), which is developing anew credit-based framework for units andqualifications, the Qualifications andCurriculum Framework (QCF). All WSET®

qualifications up to Level 3 are beingsubmitted for inclusion in the newFramework.

Full Title : The WSET® Level 1 Foundation Certificate in Wines

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 product knowledge and skills in the storage and service of wines required to prepare a person for their first job in wine hospitality or retail.

National Qualifications Framework

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3Introduction continued

National Qualifications Framework continued

Full Title : The WSET® Level 1 Foundation Certificate in Spirits

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

spirits available to front-line staff involved in the service or sale of spirits. The qualification aims to provide basic product knowledge to prepare a person for a role in hospitality or the spirits industry.

Full Title : The WSET® Level 2 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 2Certificate in Wines and Spirits. This qualification offers focused coverage of allproduct categories in the field of spirits, end use of the identified productstogether with the theory of tasting technique.

Full Title : The WSET® Level 2 Intermediate 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 the theory of tasting technique. It is suitable forthose with little previous experience.

Full Title : The WSET® International Higher Certificate in Wines and Spirits

Description : The International Higher Certificate gives more comprehensive coverage of thewines and spirits of the world, with an increased focus on tasting technique.

Full Title : The WSET® Level 3 Advanced 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 an increased focus on tasting technique.

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National Qualifications Framework continued

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 for the professional evaluation of wines and spirits. The Diploma is recommended by the Institute of Masters of Wine for candidates wishing to pursue membership.

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

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 oftheir choice.

BS EN ISO 9001:2008

WSET® Awards operates a Quality Management System whichcomplies with the requirements of BS EN ISO 9001:2008 for themanagement of awards for qualifications and examinations in theproduct knowledge and tasting competence of alcoholic beverages. BS EN ISO 9001:2008

FS 66504

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5Introduction continued

Advanced Certificate, it is possible topractice and generate evidence forportfolios in key skills. It should be notedthat the opportunities for developing keyskills and generating evidence might beaffected by the mode of study adopted.

Not all key-skills requirements arecovered by the WSET® Level 3 AdvancedCertificate. We, therefore, advise thatany student who wishes to complete thekey-skills requirements should contact aspecialist key-skills advisor who shouldbe able to give suitable advice for thecompletion of tasks.

However, two of the key skills have beenidentified where it is possible to developand practice key skills:

• communication

• improving own-learningand performance.

To aid the key-skills tutor and student wehave included tracking guides for the keyskills a student should be able todemonstrate when undertaking aWSET® Level 3 Advanced Certificate,and these are available in the APPHandbook and from the WSET® website(www.wsetglobal.com).

The guides identify key skill opportunitieswhich will occur when using therecommended WSET® Tutor Guides andLevel 3 Advanced Certificate study packas part of the course of study for theWSET® Level 3 Advanced Certificate inWines and Spirits. Tutors who adoptalternative approaches to teaching maygenerate different opportunities for thedevelopment and demonstration of keyskills.

How to prepare for the Level 3Advanced Certificate

WSET® qualifications can only be offeredby organisations approved by WSET®

Awards, known as Approved ProgrammeProviders (APPs) and students wishing tostudy for a WSET qualification must enrolwith an APP. The student’s relationship iswith their APP and the APP is responsiblefor the delivery of the course andadministering the examination, which isset by WSET® Awards.

Group study with an APP is the best wayof learning how to taste, but some APPsalso prepare candidates for our examina-tions by distance learning.

A list of Approved Programme Providers(APPs) in the United Kingdom andoverseas is published on the WSET®

website (www.wsetglobal.com). Pleasecontact the APP directly to find out abouttheir programmes.

Development of Key Skills

• Key Skills

The UK Government, through the Officeof the Qualifications and ExaminationsRegulator, has defined levels of attain-ment in six key skills: communication,application of number, information tech-nology, working with others, improvingown-learning and performance, problemsolving.

The WSET® Level 3 Advanced Certificatedoes not specifically assess any of thekey skills. However, it is considered thatthere are opportunities for students todevelop certain key skills and generateevidence for portfolio presentation.

For the benefit of tutors and students, amapping key for the six key skills hasbeen produced. The mapping key willgive examples where, in the naturalcourse of study for a WSET® Level 3

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Scholarship SchemeFor those candidates employed inthe drinks business in the UK, as well asfor a more limited number of candidatesfrom the general public and overseas,WSET® Awards manages a scheme tomatch outstanding candidates in theirexaminations to scholarship awardsmade available by industry sponsors.The awards are typically visits to wine orspirit producing regions. In a number ofcases, further interviews are held todetermine suitable candidates.Contact [email protected] for furtherinformation and a current list ofscholarships.

Regrettably, WSET® Awards is not in aposition to offer grants to candidateswishing to pursue qualifications.

Equal Opportunities Policy

WSET® Awards fully supports theprinciple of equal opportunities and isresponsible for ensuring that allcandidates for its qualifications aretreated fairly and on an equal basis. Acopy of our equal-opportunities policycan be obtained from the CentresCo-ordinator and Quality AssuranceManager, WSET® Awards.

Customer Service StatementThe quality and scope of servicecustomers can expect from WSET®

Awards is published in our CustomerService Statement. A copy can beobtained from the Centres Co-ordinatorand Quality Assurance Manager, WSET®

Awards.

In the unlikely event of any dissatisfactionwith the service received, please contactthe registered APP in the first instance. Ifthe issue is not resolved please contactthe Centres Co-ordinator and QualityAssurance Manager, WSET® Awards.


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7WSET® Level 3 Advanced Certificate in Wines & Spirits

Holders of the WSET® Level 3Advanced Certificate in Wines andSpirits will be able to describe thecharacteristics of the principal winesand spirits of the world and giveinformation on the key factorsinfluencing style, quality and value.They will consequently be in a positionto advise management, to answercustomer queries authoritatively, andto make informed selections of winesand spirits in a variety of situations.

Qualification aimsThe WSET® Level 3 AdvancedCertificate qualification is designedto give a thorough understanding ofthe principal wines and spirits ofthe world and their commercialimportance in the world’s market.The qualification will assist thosewho are required to make profes-sional evaluations of wines andspirits with regards to their qualityand commercial value. The qualifica-tion provides the in-depth productknowledge required to underpin jobskills and competencies, for examplein product selection in the retail andhospitality sectors.

• by the use of the WSET®

Systematic Approach to Tasting,produce tasting notes and use theinformation contained within themto identify the style, quality andprice band of wines and spirits

• state the social, health, safetyand legal issues relating to theconsumption of wines and spirits

• give information and advice forcustomers and staff on thecorrect storage and service ofwines and spirits.

Qualification objectivesOn completion of this qualification acandidate will be able to:

• explain the key factors influencingthe production of the principalwines and spirits of the world andhow those factors influence thestyle, quality and price

• describe in detail thecharacteristics of the principalwines and spirits of the world

• apply knowledge of the principalwines and spirits of the world to make recommendations tocustomers in a variety of situations

• apply the principles of food andwine matching to the key stylesof wine available

Qualification Structure

WSET® Level 3 Advanced Certificatein Wines and Spirits

Core UnitsUnit One - Wines and Spirits of the World

Unit Two - Wine Tasting

To be awarded the WSET® Level 3 Advanced Certificate in Wines and Spirits, a candidate must complete both core units

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Guided Learning HoursIt is recommended that a studentshould allocate a minimum of 84hours of study to successfullycomplete the full programme of twounits. The hours will usually be acombination of taught and privatestudy time. It is recommended that theteaching delivery time for the unitprogramme is not less than 28 hours.

Progression Routes

WSET® Level 4 Diplomain Wines and SpiritsThe WSET® Level 3 AdvancedCertificate in Wines and Spirits isrequired for progression to the WSET®

Level 4 Diploma in Wines and Spirits.

National Vocational Qualifications (NVQs)

The WSET® Level 3 AdvancedCertificate in Wines and Spirits providesunderpinning knowledge for a numberof NVQ units. Tracking guides to theappropriate NVQ units in hospitalityand distributive sectors are available inthe APP Handbook and from theWSET® website (www.wsetglobal.com).

8 WSET® Level 3 Advanced Certificate in Wines & Spiritscontinued

EnrolmentThe WSET® Level 2 or an equivalentlevel of experience is recommendedfor entry to the WSET® Level 3Advanced Certificate in Wines andSpirits. Students who are under thelegal minimum age for the retail purchase of alcoholic beverages in thecountry where the examination isbeing held, or those who choose notto taste alcohol for health or religiousreasons, will not be allowed to sampleany alcoholic beverage as part of theircourse. These candidates will not beeligible to complete the assessmentfor Unit 2 of the WSET® Level 3Advanced Certificate. In suchinstances, candidates will receive arecord of achievement on successfulcompletion of Unit 1, but will not beawarded the WSET® Level 3 AdvancedCertificate qualification. Potentialcandidates should discuss theircurrent level of knowledge with theirAPP before enrolling on the course,to ensure that this is a suitablequalification for them to study.

Unit Title Element Element Code Title

Unit OneWines and Spirits of the World(6 credits)

Unit TwoWine Tasting(2 credits)

1.1

1.2

1.3

1.4

1.5

1.6

2.1

Production of wine

Light wines of the world

Sparkling wines of the world

Fortified (Liqueur) wines of the world

Spirits and liqueurs of the world

Information and advice for customers and staff

Identify and assess the characteristics, quality and commercialvalues of the principal wines of the world

The two units are divided into elements as follows:

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9Unit One - Wines and Spirits of the World

ELEMENT ONE - PRODUCTION OF WINE

Learning Outcomes1. Explain the effect of location and identify the key factors influencing

viticultural practice; explain how they influence the style, quality and priceof the wines produced.

2. Evaluate the key options available for vinification, maturation and bottling;explain how they influence the style, quality and price of the wines produced.

3. Analyse the cost breakdown for wine in the local market.

Climate Regional climate, site climate and annual weather conditions

Soil Influence of soil types, vineyard aspect, terroir

The Vine Definition of species, vine varieties, crossings, hybrids, clones, phylloxera, rootstocks, grafting and vine selection, problems of the vine

The Vineyard Annual vineyard cycle, yields, training, pruning, vineyard problems, harvesting

Fermentation Principles of alcoholic fermentation, pre-fermentation adjustments

Sequence of Red, rosé, white, sweet

Presses, fermentation equipment

Maturation Influence of maturation, attributes of wine suitable formaturation, vessels used for maturation, short cuts to maturation

Fining Define fining, agents used in fining

Filtration Define filtering, types of filters used

Stabilisation Chemical and microbiological instability and cures

Bottling Cold sterile and hot bottling

RANGE A LOCATION

RANGE B VITICULTURE

RANGE C VINIFICATION

Production,Equipment andOperations

RANGE D MATURATION AND BOTTLING

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ELEMENT TWO - LIGHT WINES OF THE WORLD

Learning Outcomes1. Identify the key light-wine-producing regions and districts of the principal

wine-producing countries of the world and, where appropriate, the importantcommunes.

2. Analyse the key factors influencing the style, quality and price of the winesfrom the identified regions and districts.

3. Describe the characteristics of the principal wines of the identified regionsand districts.

10 Unit One - Wines and Spirits of the World continued

FRANCEBordeaux Médoc, Haut-Médoc (Saint-Estèphe, Pauillac, Saint-Julien,

Margaux), Graves (Pessac-Léognan), Sauternes (Barsac),Saint-Emilion (Saint-Emilion satellites), Pomerol, Fronsac,Côtes de Bordeaux, Entre-Deux-Mers

South West France Bergerac, Monbazillac, Cahors, Madiran,Vin de Pays (VDP) des Côtes de Gascogne, VDP du Gers

Burgundy Chablis, Côte de Nuits (Gevrey-Chambertin, Vougeot,Vosne-Romanée, Nuits-Saint-Georges), Côte de Beaune(Aloxe-Corton, Pommard, Volnay, Meursault, Puligny-Montrachet, Chassagne-Montrachet), Côte Chalonnaise,Mâconnais (Pouilly-Fuissé), Beaujolais (Beaujolais Crus)

Loire Muscadet, Muscadet de Sèvre-et-Maine (including Sur Lie),Anjou, Savennières, Coteaux du Layon, Saumur, Touraine,Chinon, Bourgueil, Vouvray, Sancerre, Pouilly-Fumé,Menetou-Salon

Alsace Alsace, Alsace Grand Cru

Rhône Côte-Rôtie, Condrieu, Saint-Joseph, Hermitage,Crozes-Hermitage, Cornas, Côtes du Rhône,Côtes du Rhône Villages, Châteauneuf-du-Pape, Gigondas,Vacqueyras, Lirac, Tavel, Rhône satellites

Southern France Provence (Côtes de Provence, Coteaux d’Aix-en-Provence,Bandol), VDP des Bouches-du-Rhône, VDP du VaucluseLanguedoc-Roussillon (Languedoc, Fitou, Minervois, Corbières, Côtes du Roussillon, Côtes du RoussillonVillages), VDP d’Oc, VDP de l’Hérault, VDP du Gard,VDP de l’Aude

RANGE A REGIONS AND DISTRICTS

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11Unit One - Wines and Spirits of the World continued

ITALYPiemonte Barolo, Barbaresco, Barbera d’Asti, Dolcetto d’Alba,

Gavi, Langhe

Trentino-Alto-Adige Trentino, Alto Adige

Friuli-Venezia Giulia Collio, Friuli Grave

Veneto Valpolicella, Amarone della Valpolicella, Recioto della Valpolicella, Soave, Bardolino,Veneto IGT (Indicazione Geografica Tipica)

Tuscany Brunello di Montalcino, Chianti, Chianti districts (Classico,Rufina, Colli Senesi), Vernaccia di San Gimignano, Vino Nobile di Montepulciano, Tuscan IGT

Marche Conero, Verdicchio dei Castelli di Jesi

Umbria Orvieto

Lazio Frascati

Abruzzo Montepulciano d’Abruzzo, Trebbiano d’Abruzzo

Campania Taurasi, IGT

Puglia Copertino, Salice Salentino, IGT

Basilicata Aglianico, IGT

Sicily Sicilia IGT

SPAINThe Upper Ebro Calatayud, Cariñena, Navarra, Rioja, Somontano

Catalunya Catalunya, Costers del Segre, Penedès, Priorato, Tarragona

Duero Valley Ribera del Duero, Rueda, Toro

Galicia Bierzo, Rías Baixas

Levante Jumilla, Valencia

Castilla-La Mancha La Mancha, Valdepeñas

PORTUGALNorthern Portugal Bairrada, Dâo, Douro, Vinho Verde

Southern Portugal Ribatejo, Alentejo, Vinho Regional Alentejano

RANGE A REGIONS AND DISTRICTS (continued)

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GERMANY

Mosel Bernkastel, Piesport, Ruwer, Saar

Nahe Schlossböckelheim

Rheingau Geisenheim, Johannisberg, Rüdesheim

Rheinhessen Nierstein

Pfalz Forst, Deidesheim

Baden Kaiserstuhl-Tuniberg

CENTRAL AND SOUTH EASTERN EUROPEAustria Burgenland, Niederösterreich

Greece Naoussa, Nemea, Santorini, Vin de Pays

Hungary Eger, Tokaj-Hegyalja, varietal wine production

SOUTH AFRICAWestern Cape Constantia, Paarl, Stellenbosch, Walker Bay, Worcester,

Robertson

AUSTRALIACross Regional South Eastern Australia, Murray-Darling

South Australia Adelaide Hills, Barossa Valley, Clare Valley, Coonawarra,Eden Valley, Limestone Coast, McLaren Vale,Langhorne Creek, Padthaway, Riverland

New South Wales Hunter Valley, Riverina (MIA)

Victoria Mornington Peninsula, Rutherglen, Yarra Valley, Geelong

Western Australia Frankland River, Margaret River, Mount Barker, Swan Valley

NEW ZEALANDNorth Island Auckland, Gisborne, Hawkes Bay, Martinborough

South Island Canterbury, Marlborough, Nelson, Otago

NORTH AMERICAUSACalifornia North Coast (Carneros, Mendocino, Napa Valley, Sonoma),

North Central Coast (Monterey), South Central Coast (Santa Barbara, San Luis Obispo),Central Valley, Sierra Foothills

Oregon

Washington

New York State

OTHER COUNTRIES Canada


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SOUTH AMERICACHILECoquimbo Elqui, Limari

Aconcagua Casablanca, Leyda, San Antonio

Central Valley Curicó, Maipo, Rapel (Cachapoal, Colchagua)

Southern Region Bío Bío, Itata

ARGENTINA Cafayate, Mendoza, Rio Negro, San Juan

OTHER COUNTRIES Uruguay

PRICE AND QUALITYCategories Inexpensive, mid-priced, high-priced, premium

Cost Breakdown Ex cellars/FOB price, agent commission, exchange rate, transport,storage and distribution, taxes, profit margin

INFLUENCESStyle Climate, soils, grapes, viticulture, vinification, maturation,

wine production, regulations, commercial value

Quality Microclimates, vintage variations, soils, grapes, viticulture, vinification, blending, maturation, wine-production regulations

Other Market forces, production levels, branding, cultural,political influences, outside influences and investment


RANGE B KEY FACTORS INFLUENCING STYLE, QUALITY AND PRICE OF WINES

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ELEMENT THREE - SPARKLING WINES OF THE WORLD

Learning Outcomes1. Identify the key sparkling wine-producing regions and districts of the principal

wine-producing countries of the world and, where appropriate the importantcommunes.

2. Describe the methods of production used for sparkling wines.

3. Analyse the key factors influencing the style, quality and price of thesparkling wines from the identified regions and districts.

4. Describe the characteristics of the principal sparkling wines of the identified regions.

RANGE A REGIONS AND DISTRICTSFrance Alsace, Burgundy, Champagne, Limoux,

Loire (Saumur, Vouvray)

Spain Cava

Italy Asti, Prosecco

Germany Sekt

New World Australia, California, New Zealand, South Africa

Methods Traditional, transfer, tank, carbonation


Quality Non-vintage, vintage, prestige cuvée

Cost Breakdown Ex cellars/FOB price, agent commission, exchange rate, transport, storage and distribution, taxes, profit margin

INFLUENCESStyle Climate, grapes, blend, method of production, maturation,

style definitions, legal definitions, commercial value, brand identity

Quality Microclimates, vintage variations, soils, grapes, viticulture, vinification, blending, maturation, wine-production regulations

Other Market forces, production levels, branding, cultural, political influences, outside influences and investment

RANGE B METHODS OF PRODUCTION

RANGE C KEY FACTORS INFLUENCING STYLE, QUALITY AND PRICE OF WINES

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ELEMENT FOUR - FORTIFIED (LIQUEUR) WINES OF THE WORLD

Learning Outcomes1. Identify the key fortified wine-producing regions and districts of the principal

wine-producing countries of the world.

2. Describe the methods of production used for fortified wines.

3. Analyse the key factors influencing the style, quality and price of the fortifiedwines from the identified regions and districts.

4. Describe the characteristics of the principal fortified wines of the identifiedregions and districts.

RANGE A REGIONS AND DISTRICTSPortugal Madeira, Port (Douro Valley)

Spain Montilla-Moriles, Sherry (Jerez)

France Vins Doux Naturels: Languedoc-Roussillon, Rhône

Australia Rutherglen

Methods Fortification to interrupt fermentation,Fortification after fermentation


Cost Breakdown Ex cellars/FOB price, agent commission, exchange rate, transport, storage and distribution, taxes, profit margin

INFLUENCESStyle Climate, grapes, blend, method of production, maturation,

style definitions, legal definitions, commercial value, brand identity

Quality Microclimates, vintage variations, soils, grapes, viticulture, vinification, blending, maturation, production regulations

Other Market forces, production levels, branding, cultural, political influences, outside influences and investment

RANGE B METHODS OF PRODUCTION

RANGE C KEY FACTORS INFLUENCING STYLE, QUALITY AND PRICE OF WINES

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ELEMENT FIVE - SPIRITS AND LIQUEURS OF THE WORLDLearning Outcomes1. Select the production processes for spirits and liqueurs of the world.

2. Classify the key spirits and liqueurs of the world.

3. State the methods of production and base materials used for the identified spiritsand liqueurs.

4. Define the most important labelling terms for spirits and liqueurs, both forinexpensive bulk production and for premium quality spirits.

5. Describe the characteristics of the key spirits and liqueurs.

RANGE A PRODUCTION PROCESSESDistillation Production of alcoholic base liquid, vapourisation

by heat, condensation

Stills Pot still, continuous still (patent, Coffey)

Brandy and other Grapes: Cognac, Armagnac, grape brandy, marc, Fruit Spirits grappa, Spanish brandy

Apples: CalvadosOther fruits: Eau-de-vie de Kirsch, Poire Williams, Eau-de-vie de Framboise

Whiskies Scotch, Irish, Canadian, Bourbon, Rye

Rum and other Cuba, Jamaica, Barbados, Guyana,Cane Spirits Martinique and Guadaloupe, Brazil

Tequila and Mezcal Plata, Joven Abacado, Reposado, Añejo

Vodka Eastern, Western, flavoured

Gin and other Gin, Akvavit, Aniseed-flavoured spiritFlavoured Spirits

Liqueurs Herb, citrus, stone fruit, seed, kernel and bean, dairy

Brandy Cognac, Armagnac, Brandy de Jerez, Spanish, VS, VSOP, XO,Napoleon

Whisky Scotch: Blended, Malt

Irish

American Whiskey: Bourbon, Tennessee, Canadian

Rum White, golden, dark

Tequila Plata, Joven Abacado, Reposado, Añejo

Vodka Neutral, premium, super-premium

Gin Distilled, London Dry

Liqueurs

RANGE B SPIRITS AND LIQUEURS

RANGE C MOST IMPORTANT LABELLING TERMS

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ELEMENT SIX - INFORMATION AND ADVICE FOR CUSTOMERS AND STAFF

Learning Outcomes1. Give information about the style characteristics of the principal wines

and spirits of the world.

2. Apply product knowledge to make recommendations to meet customers’style, quality and price requirements when purchasing wines and spirits.

3. Apply the principles of food and wine matching.

4. Give recommendations for customers and staff on the sale and serviceof wines and spirits.

5. Describe and differentiate common faults found in wine.

6. State the social, health, safety and legal issues relating to the consumptionof wines and spirits.

RANGE A STYLE CHARACTERISTICSDescribe using Appearance, nose, palate, conclusionWSET® SystematicApproach to Tasting

Categories Inexpensive, mid-priced, high-priced, premium

Wine Weight, flavour intensity and fruit character, acidity, Considerations texture/tannins, sweetness

Food Intensity of flavour, sour, sweet, salt, spice, smoke, Considerations richness (weight), fat and oiliness

Storage Optimum conditions, long-term and short-term storage,stock rotation

Service Sequence of service, serving temperatures, opening and decanting, glassware and equipment, accompaniments

Wine Customer taste, price, occasion, organisations’ requirements

Faults Oxidised, corked, high sulphur dioxide, refermentation,acetic spoilage, hydrogen sulphide, tartrate crystals

Social responsibility Safe consumption of alcohol

RANGE B QUALITY AND PRICE

RANGE C PRINCIPLES OF FOOD AND WINE MATCHING

RANGE D SALES AND SERVICE

RANGE E COMMON FAULTS

RANGE F SOCIAL, HEALTH, SAFETY AND LEGAL ISSUES

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18 Unit Two - Wine Tasting

RANGE A COMMERCIAL

Reason for Quality, authenticity, value, monitor progressionAssessing Wine

ELEMENT ONE - IDENTIFY AND ASSESS THE CHARACTERISTICS, QUALITYAND COMMERCIAL VALUES OF THE PRINICPAL WINES OF THE WORLD

Learning Outcomes1. Apply the WSET® Level 3 Systematic Approach to Tasting to describe

the key characteristics of wines.

2. Draw conclusions about the quality level, identity and price categoryof the key wines.

3. Demonstrate the ability to produce accurate records when tasting wineusing the WSET® Level 3 Systematic Approach to Tasting.

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19Unit Two - Wine Tasting continued

WSET® LEVEL 3 SYSTEMATIC APPROACH TO TASTING WINE

CONCLUSIONSQuality poor – acceptable – good – very good – outstanding

Price category inexpensive – mid-priced – high-priced – premium

Readiness needs time to develop – ready to drink, but can improve – ready to for drinking drink, but will not improve – too old

APPEARANCEClarity clear – dull

Intensity water-white – pale – medium (-) – medium – medium (+) – deep – opaque

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

Other observations eg rim vs core, legs/tears, deposit, petillance, tints/highlights

NOSECondition clean – unclean ( fault: oxidised – out of condition – cork taint – other )

Intensity light – medium (-) – medium – medium (+) – pronounced

Development youthful – developing – fully developed – tired/past its bestdeliberate oxidation

Aroma fruit – floral – spice – vegetal – oak – othercharacteristics

PALATESweetness dry – off-dry – medium-dry – medium – medium-sweet

– sweet – luscious

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

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

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

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

Mousse delicate – creamy – aggressive

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

Flavour fruit – floral – spice – vegetal – oak – othercharacteristics

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

Copyright Wine & Spirit Education Trust 2010

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20 Unit Two - Wine Tasting continued

LIGHT WINES

BORDEAUX Red Generic Bordeaux ACMédoc or Haut-Médoc Cru ClasséSaint-Emilion Grand Cru

Dry White Bordeaux AC, Graves or Pessac-Léognan

White Sauternes or Barsac

SOUTH WEST FRANCE Red Cahors or Madiran

BURGUNDY Red Beaujolais and Beaujolais (Villages or Cru)Generic Bourgogne Rouge ACCommune or Premier Cru level wine from Côte d’Or

White Chablis (Commune or Premier Cru)Chassagne-Montrachet, Meursault orPuligny-Montrachet (Commune or Premier Cru)

RHÔNE VALLEY Red Côtes du Rhône or Côtes du Rhône-VillagesChâteauneuf-du-Pape or GigondasCornas, Saint Joseph, Côte Rôtie or Hermitage

SOUTHERN FRANCE Red Corbières, Fitou or MinervoisAny international varietal Vin de Pays

LOIRE VALLEY White Muscadet Sur LieVouvray Sec, Vouvray Demi Sec, Savennières orother Chenin Blanc based whitePouilly Fumé or Sancerre

ALSACE White Riesling Gewurztraminer, Pinot Gris or Pinot Blanc

GERMANY White Riesling QbA or KabinettRiesling Spätlese or AusleseEntry level or midmarket dry German RieslingErstes Gewächs (or equivalent high quality) dry Riesling

AUSTRIA White Wachau Grüner Veltliner

HUNGARY White Tokaji Aszú

RANGE B KEY WINES OF THE REGIONS AND DISTRICTSCountry/Region

Name of Wineto be Tasted

WineStyle

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21Unit Two - Wine Tasting continued

LIGHT WINES (continued)

ITALY Red Barolo or Barbaresco Valpolicella or Amarone della ValpolicellaChianti Classico RiservaAny southern Italian red

White Soave or Pinot GrisAny modern varietal IGT white

SPAIN Red Modern red from Catalonia, Costers del Segre, Navarraor SomontanoRibera del DueroRioja Reserva or Gran Reserva

White Rias Baixas or Rueda

PORTUGAL Red Douro, Dão or Alentejo

GREECE Red Naoussa or Nemea

SOUTH AFRICA Red Premium Cabernet Sauvignon based blendPinotage

White Chenin Blanc

AUSTRALIA Red Barossa ShirazCoonawarra Cabernet SauvignonInexpensive high volume brand

White Premium oaked ChardonnayClare Valley or Eden Valley RieslingHunter Valley Semillon

NEW ZEALAND Red Pinot Noir

White Sauvignon BlancChardonnay

UNITED STATES Red Napa (or subzone) Cabernet SauvignonPremium Pinot Noir (eg Carneros, Russian River,Santa Barbera, Oregon)California Zinfandel

White High quality oaked ChardonnayHigh quality oaked Sauvignon Blanc (Fumé Blanc)

RANGE B KEY WINES OF THE REGIONS AND DISTRICTS (continued)

Country/Region


WineStyle

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Spirits and liqueurs do not form part of the Unit Two assessment, however, the WSET® strongly recommendsthat students are given the opportunity to taste the following spirits:

22 Unit Two - Wine Tasting continued

LIGHT WINES (continued)

CHILE Red CarmenèreCabernet Sauvignon

White Mid-range Sauvignon Blanc

ARGENTINA Red Cabernet SauvignonMalbec

White Torrontés

SPARKLING WINES

GENERAL Basic quality Brut tank method

CHAMPAGNE Non-Vintage Champagne

FRANCE AC Crémant Sparkling Wine, Vouvray or Saumur

ITALY Asti

SPAIN Cava

NEW WORLD New World premium sparkling wine

FORTIFIED WINES

SPAIN Fino or ManzanillaDry Amontillado or dry OlorosoBlended medium or sweet Sherry

PORTUGAL LBV Port10 year old Tawny Port

NEW WORLD Australian Muscat

SPIRITS AND LIQUEURS

SCOTCH WHISKY Single malt Scotch whisky

OTHER WHISK(E)Y Blended Scotch whisky, Irish whiskey,Bourbon whiskey or Canadian whisky

COGNAC VSOP or XO

OTHER BRANDY Armagnac, Grappa, Marc or Spanish brandy

OTHER SPIRITS Rum, Tequila, Vodka or Gin

RANGE B KEY WINES OF THE REGIONS AND DISTRICTSCountry/Region


WineStyle

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23Examination Guidance

Candidates must sit both units at thesame sitting. Only resit candidates whohave achieved a pass in one unit arepermitted to sit single units.

WSET® Awards does not offer aegrotatawards, all assessment requirementsof the qualification must be met.

2 Examination AdministrationExaminations are conducted by WSET®

Approved Programme Providers(APPs). Administratively, APPs mustcomply with the criteria and codes ofpractice set out in the OperatingHandbook issued to all APPs.

3 Reporting of Results and Certification

Results of examinations are issued byWSET® Awards as follows:

An all-candidate grade list along withstudent letters are issued to the APP,for communicating results to individualcandidates.

Issue of certificates to successfulcandidates is via the APP.

Timescale for results and certification is6-8 weeks from receipt of completedscripts.

1 Assessment Method

Unit One

• Unit One will be assessed bya two-part WSET® Awards-setclosed-book examination paper.A candidate will be required to passeach part with a minimum mark of55%.

Part one comprises 50 multiple-choice questions. This part willassess knowledge and understand-ing across the unit.

Part two is a question paperrequiring short written answers. Thispart will consist of four questions oftwenty four marks each and onefour mark question, and will assessthe application of knowledge acrossthe unit.

The unit examination paper is tobe completed in 1 hour and 45minutes.

All examination questions are basedon the published learning outcomesand the recommended study materialscontain the information required toanswer these questions correctly.

Unit Two

• Unit Two will be an internally setand assessed blind tasting of twowines. The tasting paper will assessa student’s application of thepractical learning outcomes. Theassessment brief will be providedby WSET® Awards. The practical-tasting examination is to becompleted in 30 minutes. The UnitTwo examination can only be setand marked by WSET® ApprovedLevel 3 Internal Assessors.

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NOTE: Learning outcomes 1.3 and 1.4 will be assessed by a combination of 6 questions. Learning outcome 1.5 is onlyassessed by multiple choice questions.

4 About The WSET® Level 3 Advanced Certificate Examination

The WSET® does not release past examination papers for this qualification.

Unit One Multiple-choice ExaminationThe multiple-choice examination papers are carefully compiled to reflect the weightinggiven to the elements of Unit One. The chart below gives a breakdown of the allocationof examination questions to each of the elements of Unit One.

Examination Specification for MCQ Paper - Tracking Chart

24 Unit One Multiple-choice

Unit Questions per PaperElement

1.1 Location 7Production of Wine Viticulture

VinificationMaturation and BottlingCost Breakdown of Wine

1.2 France 26Light Wines of the World Italy

SpainPortugalGermanyCentral and South Eastern EuropeAustraliaNew ZealandSouth AfricaNorth AmericaSouth and Central AmericaOther wine-producing countriesFactors influencing style, quality and price of wines

1.3 Regions and districts 6Sparkling Wines Methods of productionof the World Factors influencing style, quality and price of wines

1.4 Regions and districtsFortified (Liqueur) Wines Methods of productionof the World Factors influencing style, quality and price of wines

1.5 Production processes 8Spirits and Liqueurs Spirits and liqueurs

Factors influencing style, quality and price of spirits

1.6 Style characteristics 3Information and Advice Quality and pricefor Customers and Staff Principles of food and wine matching

Sales and serviceCommon faultsSocial, health, safety and legal issues

Total questions 50

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25Unit One Multiple-choice continued

4. Which one of thefollowing is an exampleof a low-trained, cane-pruned system ofvine cultivation?

a) Guyot simple.b) Gobelet.c) Lenz Moser.d) Cruzeta.

5. Which one of thefollowing Champagnestyles is the driest?

a) Dry.b) Brut.c) Extra Dry.d) Extra Brut.

6. What does the word“Erzeugerabfüllung”indicate on a Germanwine label?

a) The wine has beenawarded a medal at aregional tastingcompetition.b) The wine has beenbottled by the producer.c) The wine wasproduced organically.d) The wine is suitablefor diabetics.

7. In which region of Italy isthe DOCG zone of Gavi?

a) Piedmont.b) Lombardia.c) Veneto.d) Tuscany.

8. Which one of thefollowing pairs iscorrectly matched?

a) Condrieu andMarsanne.b) Saint-Péray andGrenache.c) Saint-Joseph andSyrah.d) Côte-Rôtie andCinsault.

9. How is tannin detectedwhen tasting a maturered wine?

a) Stimulation of saliva atthe sides of the tongue.b) Burning sensation atthe back of the mouth.c) Mouth-dryingsensation.d) Woody smell.

10. What does the word“Quinta” mean on abottle of Port?

a) Vintage.b) Winery.c) Grape variety.d) Style.

11. Which one of thefollowing is a wineregion in Greece?

a) Nemea.b) Ribatejo.c) Lazio.d) Elqui.

Unit One Multiple-choiceExaminationTo give students an idea ofthe sort of questions whichmight be asked, here is aselection with answers at theend. The examination con-sists of 50 questions.

1. Which one of thefollowing descriptionsbest defines the style ofAlsace Riesling?

a) Dry with high acidityand a petrol-like nose.b) Medium-sweet withhigh acidity and a petrol-like nose.c) Dry with low acidityand a honeyed nose.d) Medium-sweet withlow acidity and a honeyednose.

2. What is “remontage”?

a) Rousing of lees in cask during fermentation.b) Pumping of must overskins during fermentation.c) Heating of must toencourage fermentation.d) Working sedimentonto the cork in bottle-fermented sparkling wine.

3. What is the principalgrape variety in the Roséd’Anjou blend?

a) Gamay.b) Grolleau.c) Malbec.d) Cabernet Franc.

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26 Unit One Multiple-choice continued

16. Which one of thefollowing villages is inthe Grande Champagnedistrict?

a) Bouzy.b) Cramant.c) Segonzac.d) Ay.

17. In which state ofAustralia is MargaretRiver?

a) New South Wales.b) Victoria.c) South Australia.d) Western Australia.

18. What is the name givento the process wherebythe sediment is expelledfrom a bottle ofChampagne?

a) Débourbage.b) Remuage.c) Buttage.d) Dégorgement.

19. Which one of thefollowing spirits must bedistilled from fruit?

a) Vodka.b) Gin.c) Armagnac.d) Tequila.

20. Where is theAconcagua region?

a) Spain.b) Chile.c) Argentina.d) Uruguay.

12. Which one of thefollowing descriptions isNOT permitted on a winelabel, if the wine is to besold within the EU?

a) Catalunya CabernetSauvignon.b) Coonawarra Shiraz.c) Napa Valley Zinfandel.d) New Zealand Chablis.

13. Which one of thefollowing wine styles isentitled to be classifiedas AC Entre-Deux-Mers?

a) White wine only.b) Red wine only.c) White & red wine only.d) White, red and roséwine.

14. Which one of thefollowing statementsis true?

a) Bourbon can be madeanywhere in the USA.b) Bourbon is made frommalted barley only.c) Canadian whisky ismade from rye only.d) Canadian whisky isusually pot-distilled.

15. What are “criaderas”?

a) Stages in the solerasystem.b) Warehouses formaturing Sherry.c) Containers forshipping Sherry.d) Mats on whichgrapes are dried.

Key to AdvancedCertificate ExampleQuestions

1. a

2. b

3. b

4. a

5. d

6. b

7. a

8. c

9. c

10. b

11. a

12. d

13. a

14. a

15. a

16. c

17. d

18. d

19. c

20. b

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27Unit One Written Examination

Unit One Short Written ExaminationThe paper will consist of four questions of equal weighting requiring brief written answers andone 4 mark question. The questions can be drawn from any area of the Unit One syllabus.

Examination Specification for Short Written Paper - Tracking Chart

Unit Questions per PaperElement

1.1 Location 1 x 24 markProduction of Wine Viticulture

VinificationMaturation and Bottling

1.2 France 1 x 24 markLight Wines of the World Italy

SpainPortugalGermanyCentral and South Eastern EuropeAustraliaNew ZealandSouth AfricaNorth AmericaSouth and Central AmericaOther wine-producing countriesFactors influencing style, quality and price of wines

1.3 Regions and districts 1 x 24 markSparkling Wines Methods of productionof the World Factors influencing style, quality and price of wines

1.4 Regions and districtsFortified (Liqueur) Wines Methods of productionof the World Factors influencing style, quality and price of wines

1.5 Style characteristics 1 x 24 markInformation and Advice Quality and pricefor Customers and Staff Principles of food and wine matching

Sales and serviceCommon faultsSocial, health, safety and legal issues 1 x 4 mark

Total questions 5

NOTE: The learning outcomes covered in 1.5 may also be assessed in other questions on this paper.

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28 Unit One Written Examination continued

Below is an example question.

1. A customer who regularlypurchases classic French winesrequests New World alternatives.Recommend a suitable NewWorld wine as a substitute foreach of the wines listed, statingreasons for your selection.

a) Pouilly-Fumé:

b) Côte-Rôtie:

c) Saint-Emilion:

d) Margaux:

e) Chablis:

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29Unit Two Tasting Examination

Unit Two Tasting Examination

In question one candidates will berequired to blind taste two wines andproduce written analysis using theWSET® Level 3 Systematic Approachto Tasting technique.

The candidate will be required toidentify each wine and indicate theretail price band for both wines.

50 marks are allocated to this paper.

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30 Examination Regulations

1.2 Recommended Prior Learning

1.2.1 It is recommended that candidatesshould hold the WSET® Level 2Intermediate Certificate in Winesand Spirits. Candidates who believethey have a sufficiently good under-standing of the subjects covered bythe Level 2 syllabus are advised toconsult their prospective tutor beforeenrolment on a course of study forguidance on the accreditation ofprior learning.

1.2.2 The indicative levels of literacy andnumeracy required for the examina-tion are as follows:

literacy: Level 2 of the UK basic skillsnational standards, or equivalent

numeracy: Level 2 of the UK basicskills national standards, or equiva-lent.

2 Format and results

2.1 Candidates will be required to pass aclosed-book examination, comprisingtwo units. Unit One: A written assessment oftwo parts to be completed in onehour and 45 minutes. The papercomprises:

• 50 multiple-choice questions

• Four short written answers andone 4 mark question

A mark of 55% in each part isrequired to achieve a pass in thisunit of the qualification.

1 Entry Requirements

1.1 Eligibility

1.1.1 Candidates applying to sit theexamination must be over the legalminimum age for the retail purchaseof alcoholic beverages in the countrywhere the examination is being held,or be preparing for the examinationas part of a recognised full timeprogramme of study, or haveobtained parental consent.

1.1.2 Candidates who are under the legalminimum age for the retail purchaseof alcoholic beverages in the countrywhere the examination is beingheld, or those who choose not totaste alcohol for health or religiousreasons, will not be able to sampleany alcoholic beverage as part oftheir course. These candidates willnot be eligible to complete theassessment for Unit 2 of the Level3 Advanced Certificate. In suchinstances, candidates will receive arecord of achievement on successfulcompletion of Unit 1, but will not beawarded the Level 3 AdvancedCertificate qualification.

1.1.3 There are no restrictions on entry tothe Level 3 Advanced Certificatethrough overlaps with other qualifi-cations or parts of qualifications.

Results are graded as follows:

Aggregate mark of 80% and above with Pass with Distinction no individual examination paper below 65%

Aggregate mark of between 65% and 79% Pass with Merit

Aggregate mark of between 55% and 64% Pass

Aggregate mark of between 45% and 54% Fail

Aggregate mark of 44% and below Fail unclassified

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31Examination Regulations continued

3 Reasonable Adjustments

Examination candidates who have specialexamination requirements, which aresupported by independent writtenassessment are requested to notify theexaminations officer at their APP of anysuch requirement at the time of enrolment.Further guidance for examination officersand candidates is available from WSET®

Awards as required. It is the policy ofWSET® Awards that such candidatesshould not be placed at a disadvantage inthe examinations.Candidates are responsible for informingtheir APP of any such requirement at thetime of enrolment.

4 ResitsCandidates may apply to resit individualunits if they are unsuccessful. There is nolimit on the number of attempts that maybe made.

Candidates resitting failed units will beineligible for any grade in excess of Passwith Merit for the WSET® Level 3 AdvancedCertificate in Wines and Spirits.

Candidates who have passed units are notpermitted to retake them to improve theirgrade.

5 Examination Conditions and Conduct

5.1 It is a condition of entry that candi-dates agree to the following specificconditions:

• the examination is to becompleted in the time specifiedfor each unit

• no reference is to be made to anymaterial, in whatever form, otherthan the examination questionpaper and answer sheet

• no communication of any kindbetween candidates is permitted

• the use of electronic devicesof any kind is prohibited

• the use of dictionaries of anykind is prohibited

Unit Two: A practical tasting paperin the form of a blind tasting oftwo wines to be completed in 30minutes. A mark of 55% is requiredto achieve a pass in this unit of thequalification.In order to be awarded the WSET®

Level 3 Advanced Certificate inWines and Spirits, candidates mustachieve a pass in all papers and bothunits of the examination.

2.2 Candidates who successfullycomplete both units will be issuedwith a WSET® Level 3 AdvancedCertificate in Wines and Spirits andwill receive an overall grade basedon their aggregate mark over allexamination papers.A record of achievement will beissued to those candidates who havepassed individual units, indicatingthe grades achieved. Once all unitsare completed, a final result will beissued.Results and Certificates forsuccessful candidates will be issuedto APPs within 6-8 weeks fromreceipt of completed scripts.

2.3 Successful candidates can apply touse the term WSET® Certified ontheir letterhead or business card.Contact [email protected] formore information.

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32 Examination Regulations continued

6 Examination Enquiries

Any queries concerning the results of theLevel 3 Advanced Certificate examinationsmust be put in writing to theAdministrations Manager at the WSET®

within 13 weeks of the date of theexamination. Where appropriate, docu-mentation for the formal feedback, enquiryand appeals process will be forwarded.Any request received outside of this timeframe will not be reviewed.

7 WSET® Awards Regulations

WSET® Awards reserve the right to add toor alter any of these regulations as itthinks fit.

• the use of audible “alarms” onany clock or watch is prohibited

• candidates who arrive after thepublished start time may be allowedto enter the room at the discretionof the invigilator and only if othercandidates are not compromised

• candidates may not leave theroom until half the examination timehas elapsed

• candidates who complete theexamination/assessment earlymay leave the examination roomproviding they do not disturb othercandidates, no re-admission ispermitted.

• invigilators have no authority tocomment upon, interpret, or expressan opinion on any examinationquestion

• any candidate who is suspected ofmisconduct will be advised to leavethe examination hall immediatelyand their examination paper will besubmitted to the Examination Panelto determine its validity and anyfuture ban on sitting papers

• no examination question papersare to be removed from theexamination hall, candidates who failto submit the question paper withtheir answer sheet will be deemedguilty of misconduct.

5.2 Candidates also agree to abide by theinvigilator’s instructions. Failure to doso may render a candidate’s resultsinvalid.

ACSpec_web10 13/5/10 10:26 Page 32

Wine and Spirit Education Trust39-45 Bermondsey Street, London SE1 3XF United KingdomEmail: [email protected]: www.wsetglobal.com

© Wine & Spirit Education Trust 2010

All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means,electronic or mechanical, including photocopying, recording or any information storage or retrieval system, withoutthe prior permission in writing from the publishers.

Designed and produced by Design Study Limited 020 8763 2582

ACSpec_web10 13/5/10 10:26 Page 33

Wine & Spirit Education TrustInternational Wine & Spirit Centre39-45 Bermondsey StreetLondon SE1 3XF

Telephone: +44 (0)20 7089 3800Fax: +44 (0)20 7089 3847email: [email protected]: www.wsetglobal.com

To obtain a list of Approved Programme Providers (APPs) closest to you whereyou can enrol for a WSET® qualification please see the “Where to Study” pageon the WSET® website: www.wsetglobal.com

To obtain the APP Registration Pack, a copy of our Equal Opportunity Policyand our Customer Service StatementContact John TownleyTel: +44 (0)20 7089 3843email: [email protected]

WSET® ContactsWine & Spirit Education TrustInternational Wine & Spirit Centre • 39-45 Bermondsey Street • London • SE1 3XF • England

For any other enquiriesContact WSET® AwardsTel: +44 (0)20 7089 3840Fax: +44 (0)20 7089 3846email: [email protected]: www.wsetglobal.com

GOLD Patrons

WSET® gratefully acknowledges the support of the following CORPORATE PATRONS in helping to promote excellencein wine and spirit product training and qualifications:

SILVER Patrons

BRONZE Patrons

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