The WSET® Level 2 Certificate in Wines and Spirits 2010-06

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

®

IntermediateSpecification for the

WSET® Level 2Certificatein Wines and Spirits

www.wsetglobal.comISSUE ELEVEN • JUNE 2010

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Contents

1 - 6 Introduction

7 The WSET® Level 2 Certificate in Wines and Spirits

8 - 19 Unit One - Wines and Spirits of the World

20 - 21 Unit One - Recommended Tasting Samples

22 - 24 Examination Guidance

25 - 27 Examination Regulations

28 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

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1

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

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2 Introduction

National Qualifications Framework

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 drinks industryto 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 a newregulatory authority, the Office of theQualifications and Examinations Regulator(OfQual), which is developing a new credit-based framework for units and qualifica-tions, the Qualifications and CurriculumFramework (QCF). All WSET® qualificationsup to Level 3 are being submitted forinclusion in the new Framework.

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.

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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. Thequalification aims to provide basic product knowledge to prepare a person for arole 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 the wines 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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4 Introduction continued

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

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 practiceand generate evidence for portfoliosin key skills.

It should be noted that the opportunitiesfor developing key skills and generatingevidence might be affected by themode 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:

• 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.wsetglobal.com).

How to prepare for theLevel 2 Intermediate Certificate

WSET® qualifications can only beoffered by organisations approved byWSET® Awards, known as ApprovedProgramme Providers (APPs) andstudents wishing to study for a WSETqualification must enrol with an APP.The student’s relationship is with theirAPP and the APP is responsible for thedelivery of the course and administeringthe examination, which is set by WSET®

Awards.

Group study with an APP is the bestway of learning how to taste, but someAPPs also prepare candidates for ourexaminations 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 outabout their programmes.

Development of 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,technology, working with others,improving own-learning and perfor-mance, problem solving.

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 evidencefor portfolio presentation.

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6 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.

In the unlikely event of any dissatisfac-tion with the service received, pleasecontact the registered APP in the firstinstance. If the issue is not resolvedplease contact the Centres Co-ordina-tor and Quality Assurance Manager,WSET® Awards.

Scholarship SchemeFor those candidates employed in thedrinks business in the UK, as well as fora 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 wineor spirit producing regions. In a numberof cases, 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 our qualifications.

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.

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.

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7The 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.

• describe the factors that influencethe main styles of wine

• describe the characteristicsof the principal grape varieties

• use the key labelling terms on abottle to deduce the style andflavours of wines made in key regionsand from principal grape varieties

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

Qualification objectives

On completion of this qualification a candidate will be able to:

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

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

• provide information and adviceon the correct storage andservice of wines and spirits.

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8 Unit One - Wines and Spirits of the World

Learning Outcomes1. Describe the conditions needed for a vine to produce a healthy crop, and the

environmental factors that influence the availability of these conditions.

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

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

4. Describe 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

combination of taught and private studytime. It is also recommended that theteaching delivery time for the unitprogramme is not less than 16 hours.

Recommended Progression RoutesWine and Spirit QualificationsThe WSET® Level 2 Certificate, or an equiv-alent level of experience, is recommendedfor entry to the WSET® Level 3 Certificate inWines and Spirits programme.

Other qualifications inc. NationalVocational Qualifications (NVQs)The Level 2 Certificate provides underpin-ning knowledge for a number of NVQunits. Tracking guides to the appropriateNVQ units in hospitality and distributivesectors are available in the APPHandbook and from the WSET® website(www.wsetglobal.com).

EnrolmentThere are no restrictions on entry to theWSET® Level 2 Intermediate Certificate inWines and Spirits. Students who are underthe legal minimum age for the retail purchaseof alcoholic beverages in the countrywhere the examination is being held willnot be allowed to sample any alcoholicbeverage as part of their course, but thisis not a barrier to successfully completingthe qualification. Similarly, students whochoose not to taste alcohol for health,religious or other reasons will not find thisa barrier to successfully completing thequalification.

Guided Learning HoursIt is recommended that a student shouldallocate a minimum of 28 hours ofstudy to successfully complete the fullprogramme. The hours will usually be a

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9Unit One - Wines and Spirits of the World continued

Learning Outcomes

1. Describe the key grape varieties used for wine production.2. Select 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. 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

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 Val de Loire, Southern Italy, Argentina

Blends Chardonnay + Semillon, Chardonnay + local varieties,Chardonnay + Pinot Noir (sparkling wines)

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 Val de Loire, Vin de Pays d’Oc,California, Central Valley (Chile)

Blends Sauvignon Blanc + Sémillon

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10 Unit One - Wines and Spirits of the World continued

Key White Grape Varieties continued

RIESLING

Germany Mosel, Rheingau, Pfalz

France AlsaceAustralia Clare Valley, Eden Valley

New Zealand Marlborough

Bulk/inexpensive Germany (blended)

Blends Riesling blends with other aromatic varieties


Key Black Grape Varieties


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, Northern Italy

Blends Cabernet + Merlot, Cabernet + Shiraz

PINOT NOIR

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

New Zealand Martinborough, Marlborough, Central Otago

USA California: Coastal Region, Sonoma, CarnerosOregon

Chile Central Valley, Casablanca

South Africa Coastal Region

Bulk/inexpensive Chile

Blends Pinot Noir + Gamay, Pinot Noir + Chardonnay (sparkling wines)

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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

Spain Rioja, Navarra

Australia South Australia: Barossa, McLaren Vale,Western and Central VictoriaNew South Wales: Hunter Valley, Western Australia

Bulk/inexpensive South Eastern Australia, Côtes du Rhône, Southern France(Fitou, Corbières, Côtes du Roussillon, Languedoc, Minervois),Spain (La Mancha, Valdepeñas)

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


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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. Describe 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,Châteauneuf-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, 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, Garnacha

USA California: Coastal, Napa, Sonoma, Carneros

Oregon

Regionally important grape varieties:Black: Zinfandel

RANGE A WINE-PRODUCING REGIONS

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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

Regionally important grape varieties:White: Semillon

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)

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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, Prädikatswein, 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

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

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Learning Outcomes1. Select the most important countries/regions for sparkling wine production.

2. Describe the most important grape varieties used for sparkling wineproduction.

3. Define the most important labelling terms for sparkling wines,both for inexpensive bulk production and for premium quality wines.

4. Describe the style of wines made with these labelling terms.

5. Describe the methods of production used for common sparkling wines.

ELEMENT FOUR- SPARKLING WINES

France Champagne, Crémant, Saumur

Spain Cava

Germany Sekt

Italy Asti, Prosecco

Australia

New Zealand

California

RANGE A MOST IMPORTANT COUNTRIES/REGIONS

Methods Bottle fermentation, tank fermentation

RANGE D METHODS OF PRODUCTION

Grapes Chardonnay, Pinot Noir, Muscat

RANGE B MOST IMPORTANT GRAPE VARIETIES

General Brut, Non-Vintage, Vintage,Traditional Method/Méthode Traditionelle/Bottle-fermented

RANGE C COMMON LABELLING TERMS INDICATIONG QUALITY OR STYLE

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Learning Outcomes1. Define 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 most important grape varieties used for sweet and fortifiedwine production.

4. State the methods of production used for common sweet wines andfortified wines.

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, Rutherglen Muscat

Bulk/inexpensive Ruby Port, Cream Sherries, Valencia

RANGE A MOST IMPORTANT LABELLING TERMS

Grapes Semillon, Muscat, Riesling

RANGE B MOST IMPORTANT GRAPE VARIETIES

Sherry Fortification after fermentation, ageing

Port, VdNs Fortification to interrupt fermentation, ageing

Non-fortified Noble rot/botrytis, icewine, shrivelled grapespremium

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

RANGE C METHODS OF PRODUCTION

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Learning Outcomes1. Define 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. State the methods of production and base materials used for common spirits

and liqueurs.

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

Liqueurs

RANGE A MOST IMPORTANT LABELLING TERMS

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 fruit, herb, bean/kernel/nut, dairysweetening, flavouring, colouring

RANGE B METHODS OF PRODUCTION AND BASE MATERIALS

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Learning Outcomes1. Describe 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,including selecting alternative wines in a similar style.

3. Apply the principals of food and wine matching.

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

5. Describe common faults found in wine.

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

Social safe consumption of alcoholresponsibility

RANGE E SOCIAL, HEALTH, SAFETY AND LEGAL ISSUES

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Learning Outcomes1. Describe 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 – very good – outstanding

WSET® LEVEL 2 INTERMEDIATE SYSTEMATIC APPROACH TO TASTING WINE

Copyright Wine & Spirit Education Trust 2010

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20 Unit One - Recommended Tasting Samples

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

Rosé Any dry rosé wine (eg Navarra Rosado or Tavel)

White Any unoaked non-aromatic white (eg Soave,Italian Pinot Grigio)Any aromatic unoaked white (eg Gewurztraminer, Torrontés)Any inexpensive, high-volume ChardonnayAny barrique-fermented New World ChardonnayAny dry, oaked white wine, not Chardonnay, (eg Fumé Blanc,oaked Chenin blanc)Any non-botrytis dessert wine (eg Vin Doux Naturel)Any medium or sweet white wine (eg sweet Vouvrayor Tokaji)

REGIONAL WINES AND SPIRITS

BORDEAUX Red Saint-Emilion Grand CruGrand 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

LOIRE White Sancerre or Pouilly-FuméMuscadet 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 Riserva

SPAIN Red Inexpensive Spanish red (eg basic Rioja Joven) Rioja Reserva or Gran Reserva

WINES AND SPIRITS

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21Unit One - Recommended Tasting Samples continued

REGIONAL WINES AND SPIRITS continued

AUSTRALIA Red Premium Barossa Shiraz

White Clare Valley or Eden Valley Riesling

NEW ZEALAND White Marlborough Sauvignon Blanc

SPARKLING WINES NV ChampagneCavaProsecco or AstiAny New World bottle-fermented sparkling wine

FORTIFIED WINES Port LBV

Sherry Fino

SPIRITS Neutral White Rum or VodkaLondon Dry GinCognac VSOPScotch Whisky

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22 Examination 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.

Timescale for results and certificationis 1 week from receipt of completedscripts.

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 Certificate examina-tion papers are carefully compiled toreflect the weighting as indicated inthe syllabus. A chart giving a detailedbreakdown of the examination weightingis shown on page 23.

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.

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

A candidate will be required to passwith a minimum mark of 55%.

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

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.

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23Examination 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 6WinemakingMaturation

Grape Varieties ChardonnaySauvignon BlancRiesling 8Pinot NoirCabernet Sauvignon and MerlotShiraz/Syrah and Grenache/Garnacha

Key Wine-producing FranceRegions of the World Germany

ItalySpainUSA 16ArgentinaChileAustraliaNew 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 Social, health, safety and legal issues

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

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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.

24 Examination Guidance continued

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25Examination Regulations

to successfully completing the qual-ification. Similarly, students whochoose not to taste alcohol forhealth, religious or other reasons willnot find this a barrier to successfullycompleting the qualification.

1.2 Recommended Prior Learning

1.2.1 There are no requirements forcandidates to have previousknowledge or previous experienceof alcoholic beverages.

1.2.2 The indicative levels of literacy andnumeracy required for the examinationare as follows:

literacy: Level 2 of the UKbasic skills national standards,or equivalent

numeracy: Level 2 of the UKbasic skills national standards,or equivalent.

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 in thecountry where the examination isbeing held, or be preparing for theexamination as part of a recognisedfull-time programme of study, or haveobtained parental consent.

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

1.1.3 Students who are under the legalminimum age for the retail purchaseof alcoholic beverages in the coun-try where the examination is beingheld will not be allowed to sampleany alcoholic beverage as part oftheir course, but this is not a barrier

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 between 45% and 54% Fail

Aggregate mark of 44% and below Fail unclassified

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 one mark each.

Results are graded as follows:

2.2 Results and Certificates for successful candidates will be issued to APPs within1 week from receipt of completed scripts.

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26 Examination Regulations continued

• the use of dictionaries of anykind is prohibited

• 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 early mayleave 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 suspectedof misconduct will be advised toleave the examination hallimmediately and their examinationpaper will be submitted to theExamination Panel to determine itsvalidity and any future ban on sittingpapers

• 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 abideby the invigilator’s instructions.Failure to do so may render acandidate’s results invalid.

3 Reasonable Adjustments

Examination candidates who have specialexamination requirements, which are supported 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 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 their grade.

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 of onehour

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

• no communication of any kindbetween candidates is permitted

• the use of electronic devicesof any kind is prohibited

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27Examination Regulations continued

6 Examination Enquiries

Any queries concerning the results of theLevel 2 Intermediate Certificate examina-tions must be put in writing to theAdministrations Manager at the WSET®

within 5 weeks of the date of the examina-tion. Where appropriate, documentationfor the formal feedback, enquiry andappeals process will be forwarded.

Any request received outside of this timeframe will not be reviewed.

7 WSET® Awards Regulations

WSET® Awards reserves the right to addto, or alter, any of these regulations as itthinks fit.

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28 Notes

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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

ICSpec10_web 13/5/10 09:48 Page 29

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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The WSET® Level 2 Certificate in Wines and Spirits 2010-06

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Transcript of The WSET® Level 2 Certificate in Wines and Spirits 2010-06