COURSE

STRUCTURE WSET 3 For individuals seeking to delve deeper into the world of wines, this qualification provides a detailed understanding of grape growing and wine making. Upon completion you will be able to assess wines accurately and use your understanding to confidently explain wine style and quality. Upon successful completion you will receive a WSET certificate and lapel pin, and will be able to use the associated WSET certified logo.

What you’ll learn Unit 1 The key factors in the production of wine: location, grape growing, winemaking, maturation and bottling How these key factors influence the key characteristics of the principal still wines of the world, sparkling wines of the world fortified wines of the world. How to apply your understanding to explain wine style and quality .

Unit 2 How to taste wines, describe their characteristics and evaluate their quality, using the WSET Level 3 Systematic Approach to Tasting Wine® (SAT) By the end of the course students will be able to:

• Identify the principal natural and human factors in the vineyard and winery that are involved in the production of the still wines of the world, and explain how they can influence the style, quality and price of these wines.
• Identify and describe the characteristics of the still wines produced in the principal wine producing regions of the world and explain how the key natural and human factors in the vineyard, winery, law and commerce can influence the style, quality and price of these wines.
• Identify and describe the characteristics of the principal sparkling wines of the world and explain how the key natural and human factors in the vineyard, winery, law and commerce can influence the style, quality and price of these wines.
• Identify and describe the characteristics of the principal fortified wines of the world and explain how the key natural and human factors in the vineyard, winery and law can influence the style, quality and price of these wines.
• Demonstrate the ability to provide information and advice to customers and staff about wines.
• Use the WSET Level 3 Systematic Approach to Tasting Wine® in order to describe the key characteristics of any principal still wine of the world. Draw conclusions on quality, identification, origin and price of the principal wines of the world. Write relevant and objective tasting notes.

Course delivery This qualification has a minimum requirement of 84 hours of study time, including 30 hours of classroom or online delivery time with an official WSET centre.

Assessment The WSET Level 3 Award in Wines will be assessed by a closed-book theory examination and a tasting examination.

Unit 1 is assessed by a closed-book exam of 50 multiple-choice questions and a short-written answer paper of four questions requiring short written answers. In order to gain an overall pass a candidate must achieve a pass mark of 55 per cent in both the theory and the tasting examination.

The exams are ordered two weeks in advance and arrive from WSET offices in London. We return the completed exams immediately back to London  to be corrected. Its takes at least 10 -12 weeks to receive results

Unit 2 is assessed by a blind tasting of two still wines, one white and one red.

Entry requirements It is recommended that you hold the WSET Level 2 Award in Wines and Spirits or can demonstrate the equivalent level of knowledge. You must be of legal drinking age in the country where you are attending the course and exam to participate in any alcohol tasting. However, this is not a barrier to successfully completing

CONTENT

Course Induction and Tasting Technique

Natural Factors and Human Influences in the Vineyard

Human Factors in the Winery that Influence Style, Quality and Price

Germany, Alsace, Austria and the Region of Tokaj (Hungary)

 Burgundy ,  Bordeaux and South West France

The Loire Valley, the Rhone Valley, and Southern France

Italy    Spain, Portugal, and Greece

South Africa, Australia and New Zealand

South and North America

Sparkling Wines of the World

Fortified Wines of the World

During the course students will be given a corrected MOCK tasting exam and exam preparation