This course consists of WSET Diploma Units 5 & 6.
Unit 5 covers the world’s major sparkling wine styles including of their regions of origin, production methods and the commercial considerations of the sparkling wine market.
Unit 6 covers the production of the main styles of Fortified wines and features discussion on the regions, production methods and the commercial considerations of Sherry, Port, Madeira and other fortified wines.
During this course, students taste a wide range of fortified & sparkling wines and will create a portfolio of tasting notes.
Curriculum
Course Competencies:
On completion of this course, a student will be able to:
- Explain the production processes for all types of sparkling & fortified wines.
- Display in-depth product knowledge of sparkling & fortified wines and apply that knowledge in a business context.
- Use the WSET Systematic Approach to Tasting to produce tasting notes on a range of relevant sparkling and fortified wines.
- Identify style, quality and commercial value of sparkling & fortified wines using the information assembled from tasting notes.
- Show an understanding of the commercial and economic importance of sparkling & fortified wines in both the global and local markets
- Demonstrate a detailed understanding of the factors affecting the production of fortified & sparkling wines and how these factors influence their style, quality and commercial value.
Recommended Reading:
Unit 5
Tom Stevenson, World Encyclopedia of Champagne and Sparkling Wine (new edition in preparation)
Champagne - http://www.champagne-civc.co.uk
Unit 6
Sherry - Consejo Regulador Jerex-Xeres-Sherry, The Big Book of Sherry Wines.
http://www.sherry.org/
Port - Richard Mayson, Port and the Douro
http://www.ivdp.pt/
Madeira - Trevor Elliot, The Wines of Madeira
http://www.vinhomadeira.pt
Units 5 & 6
Oxford Companion to Wine - Jancis Robinson
Understanding Wine Technology - David Bird
Method of Assessment:
For each Unit 5 & 6 assessment is by written examination. This consists of a practical tasting question of three blind wines followed by a three-paragraph style question on product related knowledge
Weekly Outline:
| Week |
Lecture Content |
Instructor |
01 |
30 mins: Introduction to the Units 5 & 6 course;
30 mins: Study plans, resources, paragraph writing
2 hrs: Introduction to tasting technique for Units 5 & 6 |
Mark Shipway |
02 |
1 hr: Global & Local Market for Sparkling & Fortified wines; major companies; brands
1hr: trade & legal structures; major companies
1hr: tasting technique |
Barb Philip |
03 |
3hrs: Sparkling Wines 1: Methods of Production
2nd fermentation; maturation; dosage; ageing |
Mark Shipway |
04 |
3 hrs: Sparkling Wines 2: The Vineyard
Grape varieties; viticulture; base wine vinification |
Iain Philip |
05 |
3 hrs: Sparkling Wines 3: Influence of Terroir
Regions; climate; soils; vintage; blending |
Barb Philip |
06 |
3 hrs: Port & Port-style wines
Production techniques; region; styles and quality |
Iain Philip |
07 |
3 hrs: Sherry, Montilla-Moriles; Sherry-style wines
Production techniques; region; styles and quality |
Barb Philip |
08 |
3 hrs: Madeira, VDN, New World, Cyprus & Greece
Production techniques; region; styles and quality |
Iain Philip |
09 |
3 hrs: Units 5 & 6 exam technique & timed practice
Mock tasting exam; paragraph practice |
Mark Shipway |
Course Competencies:
On completion of this course, a student will be able to:
- Explain the production process for all the major spirit categories.
- Demonstrate in-depth knowledge of the legal and commercial issues of the spirits industry.
- Identify each type of spirit when tasted blind & write accurate tasting notes.
- Explain the production processes for all types of sparkling wines.
- Display in-depth product knowledge of sparkling & fortified wines and apply that knowledge in a business context.
- Use the WSET Systematic Approach to Tasting to produce tasting notes on a range of relevant wines.
- Identify style, quality and commercial value of sparkling & fortified wines using the information you have assembled in your tasting notes.
- Show an understanding of the commercial and economic importance of sparkling & fortified wines in world and local markets.
- Demonstrate a detailed understanding of the factors affecting the production of fortified & sparkling wines and how these factors influence their style, quality and commercial value.
Course Length: 9 Weeks
Contact Hours: 27
Credit Value:
Recommended Reading:
Unit 4
Distilling Knowledge: A Professional Guide to Spirits and Fortifieds – Dave Broom
Unit 5
World Encyclopedia of Champagne and Sparkling Wine – Tom Stevenson
Unit 6
The Big Book Of Sherry Wines - Consejo Regulador DO Jerez-Xeres-Sherry 2006
Units 4, 5 & 6
Oxford Companion to Wine - Jancis Robinson
Understanding Wine Technology - David Bird
Material & Supplies: 6 ISO tasting glasses, pen, paper.
Method of Instruction: Lecture & tutored tasting
Estimated Homework Hours:
A considerable amount of home study is required for candidates to successfully complete this course. We recommend 2 hours per day of home study for the duration of the course
Method of Assessment:
For each Unit 4, 5 & 6 assessment is by written examination. This consists of a practical tasting paper of three blind wines or spirits followed by one question requiring written answer on product related knowledge
Grading System:
75% and over Pass with distinction
65%-74.9% Pass with merit
55% - 64.9% Pass
Below 54.9% Fail
Class Policies:
Attendance is maintained in accordance with school policy.
Class Structure:
Each 3 hour class will be structured in the following way:
1 ½ hrs: Instructor presentation on the area to be studied.
1hr: Tasting of key wines / spirits. Students will practice the WSET Systematic Approach at Diploma level.
30 mins: Discussion of tasting & the relation to key factors learned during presentation
Weekly Outline:
| Week |
Lecture Content |
Instructor |
| 01 |
15 mins: Explanation of Unit 5.
2 ¾ hrs: Champagne Production techniques; region; styles and quality |
Iain Philip |
| 02 |
3 hours: Other traditional method sparkling wines.Production techniques; regions; styles and quality |
Barb Philip |
| 03 |
3 hours: Non-traditional method sparkling wines.Production techniques; regions; styles and quality |
Mark Shipway |
| 04 |
15 mins: Explanation of Unit 6
2 ¾ hrs: Sherry, Montilla-Moriles, Madeira, Commanderia, Cyprus Fortified, New World. |
Barb Philip |
| 05 |
3 hours: Port & Port-style wines |
Iain Philip |
| 06 |
15 mins: Explanation of Unit 4
2 ¾ hrs hours: BrandyProduction and markets |
Mark Shipway |
| 07 |
3 hours: WhiskyProduction and markets |
Iain Philip |
| 08 |
2 hours: Gin, Vodka, Tequila, Rum
Production and markets
1 hour: Other flavored spirits and commercial issues / markets |
Mark Shipway |
| 09 |
Mock Examination |
|
