specification for the wset intermediate - philly wine · issue seven • july 2006 ‘looking...

ISSUE SEVEN • JULY 2006

‘looking behind the label’‘looking behind the label’

®

IntermediateSpecification for the

WSET® Level 2Certificatein Wines and Spirits

www.wset.co.ukwww.wsetinternational.com

Contents

1 - 4 Introduction

5 The WSET® Level 2 Certificate in Wines and Spirits

6 - 16 Unit One - Wines and Spirits of the World

17 - 18 Unit One - Recommended Tasting Samples

19 - 21 Examination Guidance

22 - 23 Examination Regulations

24 Notes

This specification contains necessary information for both candidates and programme

providers about the WSET® Level 2 Certificate in Wines and Spirits.

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

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

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

The specification also provides syllabus weighting, study and examination guidance

including the examination regulations.

The WSET® Level 2 Certificatein Wines and Spirits

1Introduction

The Wine & Spirit Education Trust QualificationsWSET® 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 programmeproviders to offer ourqualifications

• setting examinations

• issuing certificates tosuccessful candidates.

The National Qualifications Framework

The UK Government’s regulatory authority foreducation, the Qualifications and CurriculumAuthority (QCA), has developed the NationalQualifications Framework (NQF). The Framework isdesigned to show all the qualifications that arenationally approved at different levels, to enableyou to plan your progress through them. Levelsare numbered from 1 (foundation) through to 8(doctoral equivalent). WSET® qualificationsprovide underpinning knowledge, which can beapplied in a number of different job functions.They are classified in the National QualificationsFramework as ‘vocationally related’. The tablebelow shows their relationship to the Framework.

Full Title : The WSET® Level 1 Foundation 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 product knowledge and skills in the service of wines required to prepare a person for their first job in hospitality.

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

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

available to front-line staff involved in the sale of wine. The qualification aims to provide the basic product knowledge and customer-service skills required toprepare a person for their first job in wine retail.

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. This qualificationis suitable for those with little previous experience.

2 Introduction continued

The National Qualifications Framework continued

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

NQF Level : 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 ofall product categories in the field of spirits, end use of the identified products together with basic tasting technique.

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

NQF Level : 3Description : The Level 3 Certificate gives more comprehensive coverage of the wines and

spirits of the world, with an increased focus on tasting technique.

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

NQF Level : 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 Higher 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.

3Introduction continued

and generate evidence for portfoliosin key skills. It should be noted that theopportunities for developing key skillsand generating evidence might beaffected by the mode of study adopted.

Not all key-skills requirements arecovered by the WSET® Level 2Intermediate Certificate. We, therefore,advise that any student who wishes tocomplete the key-skills requirementsshould contact a specialist key-skillsadvisor who should be able to givesuitable advice for the completion oftasks.

However, two of the key skills havebeen identified where it is possible todevelop and practice key skills.

The key skills identified are:

• communication

• improving own-learningand performance.

To aid the key-skills tutor and student,we have created tracking guides for thekey skills a student should be able todemonstrate when undertaking aWSET® Level 2 Intermediate Certificate,and these are available in the APPHandbook and from the WSET®

website (www.wset.co.uk).

The guides will identify key-skill oppor-tunities which will occur when using therecommended WSET® Tutor Guides andLevel 2 Intermediate Certificate Studypack as part of the course of study forthe WSET® Level 2 IntermediateCertificate in Wines and Spirits. Tutorswho adopt alternative approaches toteaching may generate differentopportunites for the development anddemonstration of key skills.

How to prepare for theLevel 2 Intermediate Certificate

Our recommendation is to join a course.Group study with a qualified tutor is thebest way of learning how to taste. A listof Approved Programme Providers(APPs) in the United Kingdom andoverseas is published on the WSET®

website (www.wset.co.uk). Pleasecontact the APP directly to find outabout their programmes.

It is possible to prepare for our qualifi-cations by distance learning, which is amore flexible approach. A student willstill need to register with an APP wherethey wish to sit their examination. In theUK, distance-learning packs can beobtained directly from the WSET®

School. Overseas candidates shouldcontact their local APP in the firstinstance.

Development of Key Skills

The UK Government, through theQualifications and Curriculum Authority,has defined levels of attainment in sixkey skills: communication, applicationof number, information, technology,working with others, improving own-learning and performance, problemsolving.

The WSET® Level 2 Certificate does notspecifically assess any of the key skills.However, it is considered that there areopportunities for students to developcertain key skills and generate evi-dence for portfolio presentation.

For the benefit of tutors and students,a mapping key for the six key skills hasbeen produced. The mapping key willgive examples where, in the naturalcourse of study for a WSET® Level 2Certificate, it is possible to practice

4 Introduction continued

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.

UK Scholarship SchemeFor those candidates employed in thedrinks business in the UK, as well as fora more limited number of candidatesfrom the general public, WSET® Awardsmanages a scheme to match outstand-ing candidates in their examinations toscholarship awards made available byindustry sponsors. The awards aretypically visits to wine- or spirit-producing regions. In a number ofcases, further interviews are held todetermine suitable candidates. Contactour Centre Visits and ScholarshipsManager for further information and acurrent list of scholarships.

Regrettably, WSET® Awards is not ina position to offer grants to candidateswishing to pursue our qualifications.

Other IssuesAs a key learning outcome of the Level2 Intermediate Certificate, candidatesare required to consider the culturaland political influences affecting wineand spirit production in both thedomestic and international markets.Given the broad geographical coverageof the qualification, this encouragescandidates to develop an awarenessof different countries and cultures,particularly, but not exclusively, withinEurope.

Unit One – Wines and Spirits of the

World makes specific reference, with

detail appropriate to the level of the

qualification, to the health issues asso-

ciated with alcohol consumption.

Equal Opportunities PolicyWSET® Awards fully supports theprinciple of equal opportunities and isresponsible 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.

5The WSET® Level 2 Certificate in Wines and Spirits

Qualification Structure: WSET® Level 2 Intermediate Certificate in Wines and Spirits

Core Unit Unit One: Wines and Spirits of the World

1.1

1.2

1.3

1.4

1.5

1.6

1.7

1.8

Factors influencing style

Grape varieties

Key wine-producing regions of the world

Sparkling wines

Sweet wines and fortified wines

Spirits and liqueurs

Information and advice for customers and staff

Describing the characteristics of the principal wines of the world

Holders of the WSET® Level 2Certificate in Wines and Spirits will beable to interpret the labels of the majorwines and spirits of the world and givebasic guidance on appropriate selec-tion and service, as well as understandthe principles of wine tasting andevaluation.

Qualification aims

The Level 2 Intermediate Certificatequalification is intended for those whohave little or no previous knowledge ofthe broad range of wines and spirits. Itis suitable wherever a sound but simplelevel of product knowledge is requiredto underpin job skills and competences,for example, in the customer serviceand sales functions of the hospitality,retailing and wholesaling industries.It is also useful for those who have ageneral interest in the subject.

Qualification objectives

On completion of this qualification acandidate will be able to:

• demonstrate an understandingof the factors that influence themain styles of wine

• describe the characteristicsof the principal grape varieties

• use the key terms on a bottle labelto deduce the style and flavours ofwines made from principal grapevarieties and regions

• apply principles of food and winematching to the key styles of wineavailable

• use the WSET® SystematicApproach to Tasting to producedescriptions of wines

• provide information on healthissues relating to wines and spirits

• provide information and advice onthe correct storage and service ofwines and spirits.

6 Unit One - Wines and Spirits of the World

Learning Outcomes

1. Understand the conditions needed for a vine to produce a healthy crop, and theenvironmental factors that influence the availability of these conditions.

2. Understand the effect of grape growing on wine production costs and wine styles.

3. Understand the effects of winemaking on wine production costs and wine styles.

4. Understand the effects of maturation on wine production costs and wine styles.

ELEMENT ONE- FACTORS INFLUENCING STYLE

Conditions warmth, sunlight, nutrients, water

Climate and Climates: hot, moderate, coolWeather Weather: vintage, effect of weather on vintage,

effect on wine style

Soils and Slopes drainage, nutrients, water, aspect

The Vineyard pests and diseases, harvest

Production crushing, pressing, fermentation, types of vessels, temperatures

Styles red, rosé, white, sparkling, fortified, sweet, medium, dry

Maturation types of vessels, effect of oxygen, effect on flavour

RANGE A CONDITIONS

RANGE B ENVIRONMENTAL FACTORS

RANGE C VINE GROWING

RANGE D WINEMAKING

RANGE E MATURATION

Progression Routes

Wine and Spirit Qualifications

The WSET® Level 2 Certificate, or anequivalent level of experience, is requiredfor entry to the WSET® Level 3 Certificatein Wines and Spirits programme.

Other qualifications includingNational Vocational Qualifications(NVQs)

The Level 2 Certificate provides under-pinning knowledge for a number ofNVQ units. Tracking guides to theappropriate NVQ units in hospitalityand distributive sectors are available inthe APP Handbook and from theWSET® website (www.wset.co.uk).

Guided Learning HoursIt is recommended that a studentshould allocate a minimum of 28 hoursof study to successfully complete thefull programme. The hours will usuallybe a combination of taught and privatestudy time. It is also recommended thatthe teaching delivery time for the unitprogramme is not less than 16 hours.

7Unit One - Wines and Spirits of the World continued

Learning Outcomes

1. Identify the key grape varieties used for wine production.2. Identify the most important regions for each of these varieties, both in

inexpensive bulk production and for premium quality wines.3. Describe the style of wines made from these varieties in these regions.4. Identify and describe the most common multi-varietal blended wines made

with these varieties.

ELEMENT TWO- GRAPE VARIETIES

Key White Grape Varieties

CHARDONNAY

France Burgundy: Bourgogne, Chablis, Puligny-Montrachet,Meursault, Mâcon, Pouilly-Fuissé; Vin de Pays d’Oc

Australia Hunter Valley, Victoria, Limestone Coast, Adelaide Hills,Margaret River

New Zealand Hawkes Bay, Gisborne, Marlborough

California Coastal region, Sonoma, Carneros

Chile Central Valley, Casablanca

Argentina Mendoza

South Africa Coastal region

Bulk/inexpensive South Eastern Australia, Western Cape, California,Central Valley (Chile), Vin de Pays d’Oc, Vin de Pays du Jardinde la France, Southern Italy, Hungary, Argentina

Blends Chardonnay + Semillon, Chardonnay + local varieties

RANGE A MOST IMPORTANT REGIONS

SAUVIGNON BLANC

France Sancerre, Pouilly-Fumé, Bordeaux Blanc

New Zealand Marlborough

California Napa Fumé Blanc

Chile Casablanca

South Africa Coastal region

Bulk/inexpensive Vin de Pays du Jardin de la France, Vin de Pays d’Oc,California, Central Valley (Chile)

Blends Sauvignon Blanc + Sémillon

8 Unit One - Wines and Spirits of the World continued

Key White Grape Varieties continued

RIESLING

Germany Mosel-Saar-Ruwer, Rheingau, Pfalz

France AlsaceAustralia Clare Valley, Eden Valley

New Zealand Marlborough

Bulk/inexpensive Germany (blended)

Blends Liebfraumilch and other inexpensive German wines,Riesling blends with other aromatic varieties


Key Black Grape Varieties

PINOT NOIR

France Burgundy: Bourgogne, Gevrey-Chambertin,Nuits-Saint-Georges, Beaune, Pommard

New Zealand Martinborough, Marlborough, Central Otago

California Coastal Region, Sonoma, Carneros

Chile Central Valley, Casablanca

South Africa Coastal Region

Bulk/inexpensive Romania

Blends Pinot Noir + Gamay


CABERNET SAUVIGNONAND MERLOT

France Bordeaux: Médoc, Haut-Médoc, Pauillac, Margaux, Graves,Pessac-Léognan, Saint-Emilion, Pomerol

California Napa Valley, Sonoma

Chile Central Valley, Maipo, Rapel

Argentina Mendoza, Cafayate

Australia Coonawarra, Margaret River

New Zealand Hawkes Bay

South Africa Stellenbosch

Bulk/inexpensive Vin de Pays d’Oc, California, Central Valley (Chile), Mendoza,South Eastern Australia, Western Cape, Bulgaria, Northern Italy

Blends Cabernet + Merlot, Cabernet + Shiraz


Key Black Grape Varieties continued

SYRAH/SHIRAZGRENACHE/GARNACHA

France Northern Rhône: Crozes-Hermitage, Hermitage, Côte-RôtieSouthern Rhône: Côtes du Rhône, Côtes du Rhône Villages(+ name), Châteauneuf-du-Pape

Australia South Australia: Barossa, McLaren ValeWestern and Central Victoria,New South Wales, Hunter Valley, Western Australia

Bulk/inexpensive South Eastern Australia, Côtes du Rhône, Southern France(Fitou, Corbières, Côtes du Roussillon, Coteaux du Languedoc,Minervois)

Blends Grenache + Shiraz, Shiraz + Cabernet, Shiraz + Viognier



Learning Outcomes1. For each wine-producing region, describe the style of wines made, identify

the key grape varieties used for wine production and the meaning of commonregional labelling terms.

2. Understand the meaning of common labelling terms indicating quality or style.

ELEMENT THREE- KEY WINE-PRODUCING REGIONS OF THE WORLD

France Burgundy: Bourgogne, Chablis, Gevrey-Chambertin,Nuits-Saint-Georges, Puligny-Montrachet, Meursault, Beaune,Pommard, Mâcon, Pouilly-Fuissé, Beaujolais, Fleurie, Brouilly,Morgon, Moulin-à-Vent

Bordeaux: Bordeaux, Médoc, Haut-Médoc, Pauillac, Margaux,Saint-Emilion, Pomerol, Graves, Pessac-Léognan, Sauternes

Rhône: Côte-Rôtie, Hermitage, Crozes-Hermitage,Chateauneuf-du-Pape, Côtes du Rhône

Loire: Muscadet, Vouvray, Sancerre, Pouilly-Fumé

Alsace

Regionally important grape varieties:Black: GamayWhite: Muscadet, Sémillon, Gewurztraminer, Chenin Blanc,Pinot Gris

Germany Mosel-Saar-Ruwer, Rheingau, Pfalz

Italy Piedmont and NW: Barolo, Barbaresco

Veneto and NE: Valpolicella, Soave

Tuscany and Central Italy: Chianti Classico, Chianti Rufina,Frascati, Orvieto

Southern Italy: Puglia, Sicily

Regionally important grape varieties:Black: Sangiovese, Nebbiolo, Montepulciano, Barbera, PrimitivoWhite: Pinot Grigio, Trebbiano, Verdicchio

Spain Rioja, Navarra, Ribera del Duero, Catalunya, La Mancha,Valdepeñas

Regionally important grape varieties: Black: Tempranillo

Portugal Vinho Verde, Douro, Dão, Alentejo

USA California: Coastal, Napa, Sonoma, Carneros

Oregon

Washington

Regionally important grape varieties:Black: Zinfandel

RANGE A WINE-PRODUCING REGIONS


Argentina Mendoza, Cafayate

Regionally important grape varieties:Black: MalbecWhite: Torrontés

Chile Central Valley, Maipo, Rapel, Casablanca

Regionally important grape varieties:Black: Carmenère

Australia South Australia, Adelaide Hills, Barossa Valley,Eden Valley, Clare Valley, McLaren Vale, Limestone Coast,Coonawarra, Western and Southern Victoria, Hunter Valley,Western Australia, Margaret River

New Zealand Hawkes Bay, Gisborne, Martinborough, Marlborough,Central Otago

South Africa Western Cape, Stellenbosch

Regionally important grape varieties:Black: PinotageWhite: Chenin Blanc

RANGE A WINE-PRODUCING REGIONS (continued)

France Appellation d’Origine Contrôlée (AC), Vin de pays, Vin de Table

General: rouge, rosé, blanc, sec, demi-sec, moelleux, doux,Villages

Burgundy and Beaujolais: Premier Cru, Grand Cru, Nouveau

Bordeaux: Supérieur, Grand Vin, Cru Bourgeois, Grand Cru Classé

Loire: Sur Lie

Alsace: Grand Cru

Germany Tafelwein, Landwein, QbA, QmP, Classic, Selection,Liebfraumilch, Trocken, Halbtrocken, Kabinett, Spätlese,Auslese, Beerenauslese, Trockenbeerenauslese, Eiswein

Italy DOCG, DOC, IGT, Vino da Tavola, rosato, rosso, bianco, secco, Classico, Riserva

Spain DOCa, DO, Vino da la Tierra, Vino de Mesa, tinto, rosado,blanco, seco, Vino Joven, Crianza, Reserva, Gran Reserva

Portugal DOC, Vinho Regional, Vinho de Mesa, tinto, rosado, branco,seco, Reserva

USA California: Coastal regions

Australia South Eastern Australia

South Africa Coastal

General cuvée, oaked, barrel/barrique-fermented/aged,botrytis/noble rot, organic, unfined/unfiltered

RANGE B COMMON LABELLING TERMS INDICATING QUALITY OR STYLE


Learning Outcomes1. Identify the most important labelling terms for sparkling wines, both for

inexpensive bulk production and for premium quality wines.2. Describe the style of wines made with these labelling terms.3. Describe the methods of production used for common sparkling wines.4. Understand the importance of brands to the sparkling wines category.

ELEMENT FOUR- SPARKLING WINES

France Champagne, Crémant, Saumur

Spain Cava

Germany Sekt

Italy Asti, Prosecco

Australia

New Zealand

California

RANGE A MOST IMPORTANT LABELLING TERMS

Methods Bottle fermentation, tank fermentation

RANGE B METHODS OF PRODUCTION


Learning Outcomes1. Identify the most important labelling terms for sweet wines and fortified wines,

both for inexpensive bulk production and for premium quality wines.2. Describe the style of wines made with these labelling terms.3. Describe the methods of production used for common sweet wines and

fortified wines.4. Understand the importance of brands to the fortified wines category.

ELEMENT FIVE- SWEET WINES AND FORTIFIED WINES

France Sauternes, Muscat de Beaumes-de-Venise

Spain Moscatel de Valencia, Sherry (Fino, Amontillado, Oloroso)

Germany Beerenauslese, Trockenbeerenauslese, Eiswein

Portugal Port (Tawny, Vintage, LBV, Ruby)

Hungary Tokaji

Australia Botrytis Semillon, Liqueur Muscat

Bulk/inexpensive Ruby Port, Cream Sherries, Valencia


Sherry Fortification after fermentation, ageing

Port, VdNs Fortification to interrupt fermentation, ageing

Non-fortified botrytis, icewine, shrivelled grapespremium

Bulk/inexpensive Filter yeast, addition of unfermented grape juice/concentrate

RANGE B METHODS OF PRODUCTION


Learning Outcomes1. Identify the most important labelling terms for spirits and liqueurs, both for

inexpensive bulk production and for premium quality spirits.2. Describe the style of spirits and liqueurs made with these labelling terms.3. Describe the methods of production and base materials used for common

spirits and liqueurs.4. Understand the importance of brands to the spirits category.

ELEMENT SIX- SPIRITS AND LIQUEURS

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

Whisky Scotch: Blended, Malt

Irish

American Whiskey: Bourbon, Tennessee, Canadian

Rum white, golden, dark

Tequila silver/plata, golden, Reposado, Añejo

Gin Distilled, London Dry

Vodka neutral, with character

Liqueurs fruit, herb, bean/kernel/nut, dairy


General pot still, continuous still

Brandy grapes, wine, distillation, maturation

Whisky malted barley, other grains, conversion, fermentation,distillation, maturation

Rum cane, molasses, maturation, colouring

Tequila agave, conversion, maturation

Gin Botanicals: juniper, coriander, angelica, citrus peelsMethods of flavouring: cold compounding, distillation

Vodka grain, other materials (‘any’), filtration

Liqueurs sweetening, flavouring, colouring

RANGE B METHODS OF PRODUCTION AND BASE MATERIALS


Learning Outcomes1. Provide information about the style characteristics for the principal wines and

spirits of the world.2. Use product knowledge to make the recommendations to meet customers’ style,

quality and price requirements when purchasing wines and spirits, includingidentifying alternative wines in a similar style.

3. Understand the principals of food and wine matching.4. Offer recommendations for customers and staff on the storage and service of

wines and spirits.5. Identify common faults found in wine.6. Understand health issues relating to the consumption of wines and spirits.

ELEMENT SEVEN- INFORMATION AND ADVICE FOR CUSTOMERS AND STAFF

Describe using appearance, nose, palate, conclusionsWSET®

SystematicApproachto Tasting

RANGE A STYLE CHARACTERISTICS

Wine flavour intensity, flavour characteristics, body, acidity, tannins,considerations sweetness

Food flavour intensity, flavour characteristics, sour, sweet, salt, spice,considerations smoke, richness, fat and oiliness

RANGE B PRINCIPLES OF FOOD AND WINE MATCHING

Storage optimum conditions, effects of poor storage

Service sequence of service, serving temperatures, opening anddecanting, glassware and equipment

Wine selection customer taste, price, occasion, organiser’s requirements

RANGE C STORAGE AND SERVICE

Faults cork taint, oxidised, out of condition

RANGE D COMMON FAULTS

Safe safe consumption of alcoholconsumption

RANGE E HEALTH ISSUES


Learning Outcomes1. Understand the key requirements and stages of the WSET® Systematic

Approach to Tasting (Intermediate).2. Identify key characteristics of the wines according to regional, varietal,

stylistic and quality-indicating label terms through application of the WSET®

Systematic Approach to Tasting (Intermediate).

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

Appearance Clarity clear – dull

Intensity pale – medium – deep

Colour White: lemon – gold – amberRosé: pink – orangeRed: purple – ruby – garnet – tawny

Nose Condition clean – unclean

Intensity light – medium – pronounced

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

Palate Sweetness dry – off-dry – medium – sweet

Acidity low – medium – high

Tannin low – medium – high

Body light – medium – full

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

Length short – medium – long

Conclusion Quality poor – acceptable – good – outstanding

WSET® LEVEL 2 INTERMEDIATE SYSTEMATIC APPROACH TO TASTING WINE

17Unit One - Recommended Tasting Samples

GENERAL Red Any inexpensive, high-volume, branded red wineAny premium, full-bodied, oak-aged New World red (not agrape variety listed in Element Two, eg Zinfandel)Any premium New World Cabernet SauvignonAny premium New World Pinot NoirAny inexpensive, high-volume Merlot

Rosé Any dry rosé wine

White Any inexpensive, high-volume ChardonnayAny barrique-fermented New World ChardonnayAny dry, oaked white wine (not Chardonnay, eg Fumé Blanc)Any non-botrytis dessert wine

REGIONAL WINES AND SPIRITSBORDEAUX Red Saint-Emilion

Cru Bourgeois or Grand Cru Classé (Haut-Médoc/Pauillac/Margaux)

White Sauternes

BURGUNDY Red Côte d’Or Commune or Premier CruBeaujolais or Beaujolais Villages

White Chablis Premier CruCôte d’Or Commune or Premier Cru

ALSACE White Gewurztraminer

LOIRE White Sancerre or Pouilly-FuméVouvray demi-secMuscadet de Sèvre-et-Maine sur Lie

RHÔNE VALLEY Red Côtes du Rhône or Côtes du Rhône VillagesChâteauneuf-du-PapeNorthern Rhône Syrah

GERMANY White Mosel Einzellage Riesling Kabinett or Spätlese

ITALY Red Barolo ValpolicellaChianti Classico RiservaAny Southern Italian red

White Frascati/Soave/OrvietoPinot Grigio

SPAIN Red Rioja Joven or other inexpensive Spanish redRioja Reserva or Gran Reserva

WINES AND SPIRITS

18 Unit One - Recommended Tasting Samples continued

REGIONAL WINES AND SPIRITS continued

PORTUGAL Red Any Portuguese red

AUSTRALIA Red Premium Barossa Shiraz

White Clare Valley/Eden Valley Riesling

NEW ZEALAND White Marlborough Sauvignon Blanc

HUNGARY White Tokaji Aszú

SPARKLING WINES NV ChampagneCavaProsecco/AstiAny new world bottle-fermented sparkling wine

FORTIFIED WINES Port LBV

Sherry Fino

SPIRITS Neutral White Rum or VodkaLondon Dry GinCognac VSOPScotch Whisky

19Examination Guidance

3 Reporting of Resultsand 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.

Timescales for results and certification are published in theWSET® Awards Customer ServiceStatement.

4 About The WSET® Level 2Certificate Examination

The Level 2 Certificate examinationpaper consists of 50 multiple choicequestions. Each question has only onecorrect answer, which should beindicated by completing a computer-readable answer sheet. The examinationinvigilator will give the full instructionson completing the answer sheet on theday of the examination. Each multiple-choice question is worth one mark, andmarks are NOT subtracted for incorrectanswers.

All WSET® Level 2 Certificateexamination papers are carefullycompiled to reflect the weighting asindicated in the syllabus. A chart givinga detailed breakdown of the examina-tion weighting is shown on page 22.

1 Assessment Method

The Level 2 Certificate will be assessedby a WSET® Awards-set closed-bookexamination paper comprising 50multiple-choice questions, to becompleted in one hour.

A candidate will be required topass with a minimum mark of 55%.

2 Examination Administration

Examinations are conducted by WSET®

Approved Programme Providers (APPs).Administratively, APPs must complywith the criteria and codes of practiceset out in the Operating Handbook.

20 Examination Guidance continued

ELEMENT SUBSECTION No. OF QUESTIONS

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

3

3

4

Total questions 50

Factors influencing ConditionsStyle Environmental factors

Grape growing 4WinemakingMaturation

Grape Varieties ChardonnaySauvignon BlancRiesling 12Pinot NoirCabernet Sauvignon and MerlotShiraz/Syrah and Grenache/Garnacha

Key Wine-producing FranceRegions of the World Germany

ItalySpainPortugalUSA 14ArgentinaChileAustraliaNew ZealandSouth AfricaCommon labelling terms indicating quality or style

Sparkling Wines Most important labelling termsMethods of production

Sweet Wines and Most important labelling termsFortified Wines Methods of production

Spirits and Liqueurs Most important labelling termsMethods of production and base materials

Information and Style characteristics, sales, service and common faultsAdvice for Customers Principles of food and wine matching 4and Staff Health and safety issues

Describing the Systematic Approach to Tasting 6Characteristics ofthe Principal Winesof the World

21Examination Guidance continued

3. Pinotage is a grape variety that isprimarily used for

a) South African red wines

b) Portuguese fortified wines

c) Australian white wines

d) Californian rosé wines.

4. Which of the following wordsindicates that a wine has been agedfor a period in oak?

a) Chenin Blanc.

b) Classico.

c) Côtes du Rhône.

d) Crianza.

5. A Tawny Port is

a) golden in colour, with yeastyflavours

b) high in tannins and acidity

c) sweet, with nutty aromas

d) sparkling and dry in style.

Answers to example questions:

1) d.

2) d.

3) a.

4) d.

5) c.

Examples of Level 2 CertificateExamination Questions

The Wine & Spirit Education Trust doesnot release past papers for the WSET®

Level 2 Certificate examination. Togive students an idea of the sort ofquestions that might be asked, here isa selection with answers at the end.The examination consists of 50questions similar to these.

1. Compared to red wines, white winesare generally fermented at

a) either higher or lowertemperatures

b) the same temperature

c) higher temperatures

d) lower temperatures.

2. Which grape variety is consideredto produce high-quality white winesin both Germany and Australia?

a) Merlot.

b) Semillon.

c) Shiraz.

d) Riesling.

22 Examination Regulations

1.2 Recommended Prior Learning

1.2.1 There are no requirements forcandidates to have previousknowledge or previous experi-ence of alcoholic beverages.

1.2.2 The indicative levels of literacyand numeracy required for theexamination are as follows:

literacy: Level 2 of the UK basicskills national standards, orequivalent

numeracy: Level 2 of the UK basicskills national standards, orequivalent.

1 Entry Requirements

1.1 Eligibility

1.1.1 Candidates applying to sit theexamination must be over thelegal minimum age for the retailpurchase of alcoholic beverages inthe country where the examinationis being held, or be preparing forthe examination as part of arecognised full-time programme ofstudy, or have obtained parentalconsent.

1.1.2 There are no restrictions on entryto the WSET® Level 2 IntermediateCertificate in Wines and Spiritsthrough overlaps with other quali-fications or parts of qualifications.

Aggregate mark of 85% and above Pass with Distinction

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

Aggregate mark of between 55% and 69% Pass

Aggregate mark of 54% and below Fail

2 Format and Results2.1 The Level 2 Intermediate Certificate assessment is a closed-book examination

of 60 minute’s duration and consists of 50 multiple-choice questions worth onemark each.

Results are graded as follows:

3 Reasonable AdjustmentsExamination candidates who have special needs, which are supported by indepen-dent written assessment, are requested to contact the examinations officer at theirAPP in the first instance. Further guidance for examination officers and candidatesis available from WSET® Awards as required. It is the policy of WSET® Awards thatsuch candidates should not be placed at a disadvantage in the examinations.

23Examination Regulations continued

6 Examination Enquiries

Any queries concerning the results ofthe Level 2 Intermediate Certificateexaminations must be put in writing tothe Examinations Administrator at theWSET® within 20 WORKING DAYS ofthe release of results. Where appropri-ate, documentation for the formalenquiry process will be forwarded.

7 WSET® Awards Regulations

WSET® Awards reserves the right toadd to, or alter, any of these regulationsas it thinks fit.

4 Resits

Candidates may apply to resit if they areunsuccessful. There is no limit on thenumber of attempts that may be made.

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

5 Examination Conditionsand Conduct

5.1 It is a condition of entry thatcandidates agree to the followingspecific conditions:

• the examination is to becompleted in a maximum ofone hour

• no reference is to be madeto any material, in whateverform, other than the examinationquestion paper and answer sheet

• no communication of any kindbetween candidates is permitted

• the use of electronic devicesof any kind is prohibited

• the use of dictionariesof any kind is prohibited

• no examination questionpapers are to be removedfrom the examination hall.

5.2 Candidates also agree to abideby the invigilator’s instructions.Failure to do so may render acandidate’s results invalid.

24 Notes

specification for the wset intermediate - philly wine · issue seven • july 2006 ‘looking...

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