This course, together with Light Wines of the World Section IV, makes up Unit 3 of the WSET Diploma. These two courses focus on the light wine regions of the world with the goal of preparing students for their final Unit 3 examination. Each class involves practice of the WSET Systematic Approach to Tasting at the Diploma level. Workshop classes focus on giving students the necessary framework to study for the Unit 3 exam whereas lecture classes will feature industry specialists presenting on specific winegrowing regions.
Course Length: 9 Weeks
Contact Hours: 27
Credit Value:
Course Competencies:
On completion of this course, a student will be able to:
- Demonstrate knowledge of the location of a wine producing region and display a broad understanding of its history of production.
- Understand the viticultural, production and maturation practices of the region
- Explain the trade structure, distribution methods and main markets for the region.
- Display knowledge of the local rules and regulations governing production.
- Display in-depth product knowledge of the region’s light 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 light wines, using the information assembled from the tasting notes
Recommended Reading:
The Oxford Companion to Wine - (required reading)
The World Atlas of Wine - Hugh Johnson and Jancis Robinson
World Atlas of Wine (5th Edition) – Hugh Johnson & Jancis Robinson
Decanter Magazine
Wine Report – Tom Stevenson
Wine Business Monthly
Understanding Wine Technology - David Bird
Material & Supplies: 8 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:
Assessment is by written examination. This consists of two practical tasting papers, each of 6 blind wines followed by one written answer paper of 5 essay questions 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 or Instructor led workshop
1hr: Tasting of key wines. Students will practice the WSET Systematic Approach at Diploma level.
30 mins: Discussion of tasting & the relation to key factors learned during presentation or workshop
Weekly Outline:
| Week |
Workshop / Lecture Content |
Instructor |
| 01 |
1 ½ hrs: Introduction to Unit 3. Resources, study plans, revision technique, study timetable.1 ½ hrs: Tasting Technique |
Mark Shipway |
| 02 |
Loire Valley |
Barb Philip |
| 03 |
South Africa & New Zealand |
Mark Shipway |
| 04 |
Rhône Valley |
Barb Philip |
| 05 |
Southern France |
Jason Magnusson |
| 06 |
Northern Italy |
Michaela Morris |
| 07 |
North America |
Barb Philip |
| 08 |
1 ½ hrs: Unit 3 essay writing workshop1 ½ hrs: Tasting Technique |
Iain Philip |
| 09 |
Exam Practice |
|
