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WSET Level 3 Award in Wines A world of knowledge wsetglobal com

Session 1 Course Induction and Tasting Technique

Induction What you are expected to know already WSET Level 3 Award in Wines course Private study requirements WSET Level 3 Award in Wines course materials textbook Understanding Wines Explaining Style and Quality study guide WSET Level 3 Systematic Approach to Tasting Wine SAT card Specification online resources

Examinations Tasting examination of 30 minutes blind tasting of two wines one red and one white an average combined mark for the two wines of 55 or above is required to pass Theory examination of two hours 50 multiple choice questions 4 short written answer questions a mark of 55 or above in each paper is required to pass

Systematic Approach to Tasting APPEARANCE pale medium deep Intensity Colour white lemon green lemon gold amber brown ros pink salmon orange red purple ruby garnet tawny brown NOSE Intensity light medium medium medium pronounced Aroma characteristics Primary Secondary Tertiary Development youthful developing fully developed tired past its best

Systematic Approach to Tasting PALATE Sweetness dry off dry medium dry medium sweet sweet luscious Acidity low medium medium medium high Tannin low medium medium medium high Alcohol low medium high Body light medium medium medium full Flavour intensity light medium medium medium pronounced Flavour characteristics Primary Secondary Tertiary Finish short medium medium medium long

Systematic Approach to Tasting CONCLUSIONS ASSESSMENT OF QUALITY Quality level faulty poor acceptable good very good outstanding Balance Length Intensity Complexity Level of readiness for drinking potential for aging too young can drink now but has potential for ageing drink now not suitable for ageing or further ageing too old

Session 2 Natural factors and human influences in the vineyard

What are the factors that affect the style quality and price of wines Natural factors Human factors grapes grape growing climate winemaking weather maturation soil market forces

Vine species Eurasian vines Vitis vinifera used for fruit production American vines used for rootstocks

Anatomy of the vine green parts woody parts roots

Green parts of the vine Tendrils Buds Leaves Flowers and berries

Woody parts of the vine This year s shoots Permanent wood trunk One year old wood cane

Roots phylloxera rootstock grafting

Vine propagation variety of Vitis vinifera cutting fertilisation same variety new variety CLONE Vitis vinifera CROSSING other Vitis HYBRID usually as rootstocks

Vine propagation variety of Vitis vinifera cutting fertilisation same variety new variety CLONE Vitis vinifera CROSSING other Vitis HYBRID usually as rootstocks

Annual growth cycle of a vine

Tasting identify the grape variety Pinot Noir Cabernet Sauvignon Merlot Syrah Shiraz Colour intensity Colour intensity Colour intensity Colour intensity light deep medium deep deep Tannins Tannins Tannins Tannins low high medium medium high Acidity Acidity Acidity Acidity high high medium medium Flavour Flavour Flavour Flavour characteristics characteristics characteristics characteristics strawberry blackcurrant strawberry blackberry raspberry black cherry red plum black cherry red cherry green bell pepper red cherry black pepper

Tasting identify the grape variety Pinot Noir Cabernet Sauvignon Merlot Syrah Shiraz Colour intensity Colour intensity Colour intensity Colour intensity light deep medium deep deep Tannins Tannins Tannins Tannins low high medium medium high Acidity Acidity Acidity Acidity high high medium medium Flavour Flavour Flavour Flavour characteristics characteristics characteristics characteristics strawberry blackcurrant strawberry blackberry raspberry black cherry red plum black cherry red cherry green bell pepper red cherry black pepper

What a vine needs Heat sun reflected from soil Carbon Dioxide CO2 atmosphere Sunlight sun reflected from water Oxygen Photosynthesis leaf combines CO2 water to produce glucose oxygen Water Nutrients soil particles rainfall humus irrigation fertiliser water stored in soil

Climate classification A vine needs average temperatures of 16 22 C Cool climate Moderate climate Warm climate Hot climate 16 5 C or below 16 5 18 5 C 18 5 21 C Above 21 C

Climate classification Continental climate Maritime climate Mediterranean climate

Factors that affect the climate of a vineyard altitude diurnal range cooling effects from the ocean large bodies of water aspect soil

Temperature hazards winter freeze frost cold temperatures in spring excessive heat

Sunlight A vine needs sunlight to power photosynthesis Factors affecting sunlight latitude aspect seas lakes rivers Sunlight hazards too little too much

Water A vine needs water for photosynthesis Sources of water rain irrigation drip sprinkler flood Water hazards drought too much hail

Soil Composition stones humus nutrients Soil and water The best soils are well drained retaining only just enough water Nutrients too much vigorous growth too little ill health chlorosis

Vineyard management Why does a vineyard need to be managed

Managing the vine Pruning removal of unwanted leaves shoots or wood winter summer Training moulding the vines wood and shoots to the required shape Trellis stakes and wires used to support the trained vines

Winter pruning replacement cane Vine left with one or two canes

Winter pruning replacement cane

Winter pruning replacement cane

Winter pruning replacement cane

Winter pruning spur cordon Vine left with several spurs

Winter pruning spur cordon

Winter pruning spur head trained

Pruning training and trellising

Vine density very limited water availability low levels of nutrients and sufficient rainfall high levels of nutrients and sufficient rainfall

Yield and quality high levels of sunlight heat nutrients potential for higher yields of quality fruit low levels of sunlight heat nutrients only potential for lower yields of quality fruit

Pests and diseases Risks limits a vine s photosynthetic capability damage destroy fruit Treatment and management rootstocks physical barriers chemical sprays canopy management

Pests phylloxera nematodes birds and mammals insects

Fungal Diseases downy mildew powdery mildew grey rot

Other diseases viruses bacterial diseases

Viticultural practices conventional agriculture sustainable agriculture organic agriculture biodynamic agriculture

Harvest Machine harvesting Hand harvesting

Session 3 Human Influences in the Winery

Alcoholic fermentation Alcohol Heat Sugars in grape juice Yeast Flavour Carbon dioxide

Constituent parts of grapes Stems Bloom tannins ambient yeast Skins tannins colour flavour Pulp Seeds bitter oils tannins sugars acids water

Grape reception risks associated with oxygen sulphur dioxide SO2 antiseptic antioxidant grape selection

Grape processing destemming if needed crushing cold maceration pressing

Adjustments Enrichment chaptalisation addition of rectified concentrated grape must RCGM or sugar Acidification addition of tartaric acid Deacidification addition of various alkali

Alcoholic fermentation Yeast Saccharomyces cerevisiae Ambient yeast winery bloom complexity but unpredictable results Cultured yeast added by the winemaker flavour uniformity with predictable results

Alcoholic fermentation Temperature below 5 C yeast can t operate between 35 38 C yeast stop working White wine range 12 22 C cool temperature help retain fruit aromas Red wine range 20 32 C

Inert winery vessels Stainless steel Concrete

Winery vessels Oak European or American oak level of toasting age size small large

Oak alternatives Imparting flavour oak staves oak chips Replication of the oxidative effects of barrels

White wine Key options during fermentation skin contact clarification fermentation temperature choice of vessel inert inert oak barrels

Malolactic fermentation MLF Lactic acid Malic acid in wine Bacteria Flavour butter hazelnut can supress fruit purity in whites

Lees sedimentation gross lees fine lees

Red wine Key options pre fermentation extraction extraction during fermentation oak inserts post fermentation extraction pressing free run vs press wine

Pre bottling maturation Key options no maturation medium or long term maturation

Blending balance consistency style complexity price

Clarification and stabilisation sedimentation fining filtration depth filtration surface filtration stabilisation tartrate microbiological oxygen

Packaging and closures

Session 4 White wines of Alsace Germany Austria and Tokaj

Europe Sugars in grape juice

Climate Climate cool climate long ripening season Vineyard climate aspect soils rivers mountains lakes

Grape growing Managing vineyards on slopes Protracted harvests standard harvest late harvest noble rot frozen grapes

Key white grape varieties Focus on aromatic white varieties Riesling Gew rztraminer Pinot Gris Gr ner Veltliner

Aromatic white wine options grape sorting crush fruit skin contact press free run juice clarification alcoholic fermentation rack off gross lees MLF blending maturation inert oak lees dry sweet styles premium inexpensive

Alsace natural factors cool to moderate continental very dry due to Vosges Mountains slope important varied soils west wind Vosges plain of Alsace R Rhine

Alsace

Alsace key grape varieties Noble varieties Riesling Gewurztraminer Pinot Gris Muscat Other variety Pinot Blanc

AC structure in Alsace Alsace Alsace Grand Cru Other labelling terms Vendanges Tardives VT S lection de grains nobles SGN

Germany Key varieties Other varieties Riesling Dornfelder Sp tburgunder Pinot M ller Thurgau Rivaner Noir Silvaner

Germany Pr dikat system Minimum Must Weight at Harvest LOWEST Category of PDO wine Qualit tswein Pr dikatswein Kabinett Sp tlese Auslese Beerenauslese BA Eiswein HIGHEST Trockenbeerenauslese TBA Wine Style

Germany other labelling terms

White grapes Gr ner Veltliner Riesling Welschriesling Black grapes Zweigelt Blaufrankisch St Laurent

Tokaj Grape varieties Furmint H rslevel S rga Muskot ly Styles of sweet wines Tokaji Asz Tokaji Eszencia Essence or Nectar Modern style

Session 5 White wines of Burgundy the Loire Valley and Bordeaux

Sugars in grape juice

Climate Weather hazards associated with the climate Soils

Burgundy key white grape variety Chardonnay

Trade structures co operatives merchants n gociants estates domaines

Burgundy dry white wine options grape sorting crush fruit skin contact press free run juice clarification alcoholic fermentation rack off gross lees MLF blending maturation inert oak lees super premium priced grand cru wine premier cru or high priced commune wine blending mid priced or inexpensive generic wine

C te de Beaune

C te Chalonnaise

M connais

Sugars in grape juice

The Loire Valley

Nantais Grape variety Melon Blanc Styles dry white sur lie

Anjou Saumur Grape variety Chenin Blanc Styles dry whites sweet whites

Touraine Grape varieties Chenin Blanc Sauvignon Blanc Styles dry whites sweet whites

Central vineyards Grape variety Sauvignon Blanc

Bordeaux

Bordeaux Key white grape varieties Sauvignon Blanc S millon Muscadelle

Bordeaux dry styles Grape varieties S millon Sauvignon Blanc Styles simple fruity styles premium oaked styles

Bordeaux sweet styles Grape varieties S millon Sauvignon Blanc Muscadelle Influences on style noble rot passerillage blending use of oak

Session 6 Red and ros wines of Bordeaux South West France and the Loire Valley

The Loire Valley

The Loire Valley red wine production Principal black grape variety Cabernet Franc

Ros wines of the Loire Valley Ros wine making options direct pressing short maceration Loire AC ros s Ros de Loire Cabernet d Anjou Ros de Anjou

Red wines of the Loire Valley

Bordeaux

Bordeaux Principal black grape varieties Cabernet Sauvignon Merlot Cabernet Franc Other black grape varieties Petit Verdot

Bordeaux

Bordeaux red winemaking options super premium priced Grand Cru Class wine premium high priced commune wine mid priced or inexpensive generic wine grape sorting destem postfermentation maceration free run wine press wine crushed fruit prefermentation maceration alcoholic fermentation blending maturation blending

Bordeaux

Red wines of M doc

Red wines of Graves

Red wines of Libourne and C te de Bordeaux

The Dordogne and South West France

Session 7 Red wines of Burgundy Beaujolais and the red and white wines of the northern Rh ne Valley

Burgundy

Burgundy key black grape varieties Pinot Noir Gamay

Whole bunch fermentation carbonic maceration semi carbonic maceration whole bunch with crushed fruit Gamay

C te de Nuits Pinot Noir

C te de Beaune Pinot Noir

C te Chalonnaise Pinot Noir

AC structure in Burgundy

AC structure in Burgundy

Northern Rh ne

Northern Rh ne Principal grape varieties Syrah Viognier Other grapes varieties Marsanne Roussanne

Northern Rh ne

Upper Northern Rh ne

Lower Northern Rh ne

Session 8 Red white and ros wines of southern Rh ne Valley and southern France Red wines of Spain Part 1 and white wines of Spain and Portugal

Southern Rh ne Key black grape varieties Grenache Syrah Mourv dre Cinsault Key white grape varieties Grenache Blanc Northern Rh ne varieties

Grenache wines of Southern Rh ne Winemaking options Ros Red simple inexpensive complex premium

Southern France

Southern France Key local grape varieties Black White Grenache Picpoul Syrah Grenache Blanc Carignan Mourv dre Cinsault International varieties IGP Merlot Cabernet Sauvignon Sauvignon Blanc Viognier Chardonnay

Languedoc and Roussillon

Provence

Key black grape varieties of Mediterranean regions Mediterranean varieties International varieties Garnacha Grenache Cabernet Sauvignon Cari ena Mazuelo Carignan Merlot Monastrell Mourv dre Tempranillo

Catalunya

Spain

Spain key white grape varieties Spanish varieties International varieties Viura Macabeo Chardonnay Albari o Sauvignon Blanc Verdejo aromatic varieties

Portugal key white grape varieties Vinho Verde Alvarinho Albari o Loureiro Arinto

Session 9 Red wines of Northern Spain and red and white wines of Northern Italy

Key black grape varieties of northern Spain Spanish varieties Tempranillo Garnacha Grenache Cari ena Mazuelo Carignan Graciano Menc a Other varieties Cabernet Sauvignon Merlot

Key regions of northern Spain

Rioja

Styles of red Rioja Gran Reserva Reserva Crianza Joven

Key regions of northern Spain

Key grape varieties of north west Italy Black grapes Nebbiolo Barbera Dolcetto White grapes Cortese

Key grape varieties of North East Italy Black grapes White grapes Corvina Pinot Grigio Merlot Garganega Chardonnay

North East Italy

Passito Wines Amarone della Valpolicella Recioto della Valpolicella Valpolicella Ripasso

Session 10 Red and white wines of central and southern Italy red wines of Portugal and red and white wines of Greece

White grape varieties of central Italy Trebbiano Verdicchio Malvasia Grechetto

White grape varieties of southern Italy Local grape varieties Greco Fiano International grape varieties Chardonnay

Black grape varieties of Central Italy Montepulciano Sangiovese

Tuscany

Black grape varieties of southern Italy Local grape varieties Aglianico Primitivo Negroamaro Nero d Avola International grape varieties Syrah

Black grape varieties of Portugal North Touriga Nacional Tinta Roriz Aragon s Tempranillo Alfrocheiro Jaen Menc a Baga South Trincadeira Alicante Bouschet

Greece

Grape varieties of Greece Naoussa Xinomavro Nemea Agiorgitiko Santorini Assyrtiko

Session 11 Premium Red Wines of New Zealand USA and Australia

Black grape varieties Pinot Noir Cabernet Sauvignon Merlot Syrah Shiraz Grenache

Premium red wine regions

Premium red wine regions of the USA

Red wine regions of California

California North Coast

California Central Coast

Pacific North West

Premium red wine regions

Premium red wine regions of Australia

South Australia

Victoria and New South Wales

Tasmania

Western Australia

Session 12 Premium white wines of New Zealand South Africa Australia USA and Canada

White grape varieties Sauvignon Blanc Chenin Blanc Riesling Chardonnay Vidal

Premium white wine regions

Premium white wine regions

Premium white wine regions of Australia

Premium white wine regions of Australia

South Australia

Victoria

Western Australia

California North Coast

California Central Coast

Pacific North West

New York State

Canada

Session 13 Regional specialities of Australia South Africa and USA Premium red white wines of Argentina and Chile

Australian Semillon

Australian Semillon

South African Pinotage Pinotage is a crossing between Pinot Noir Cinsault Main styles produced Light fruity red berried style for early drinking Full bodied rich spicy berry fruit style from old vines Chocolate coffee style Cape Blends

South African Pinotage

Californian Zinfandel Ripens unevenly unripe fruit raisined fruit Main styles produced ros White Zinfandel simple fruity red style for early drinking complex premium red wines

Californian Zinfandel

Argentina Climate and climatic influences Andes mountains altitude of vineyards Weather hazards low rainfall excessive heat sunshine hail

Argentina grape varieties Black varieties Malbec Bonarda Cabernet Sauvignon White varieties Torront s Chardonnay

Argentina

Climatic influences Pacific ocean Coastal ranges Andes mountains depression in land between mountain ranges Vineyard management considerations irrigation ungrafted grafted vines organic production

Chile key grape varieties Black varieties Carmen re Cabernet Sauvignon Merlot Syrah Pinot Noir White varieties Sauvignon Blanc Chardonnay

Session 14 Sparkling Wines

Methods of introducing CO2 into wine What makes it sparkle Carbonation Retaining CO2 produced during fermentation CO2 produced during the partial fermentation of juice in tank remains in wine Asti method CO2 from 2nd fermentation of a still wine either in bottle or tank remains in wine

Key vineyard and winery factors grapes climate harvest pressing base wine blending wine ready for 2nd fermentation in bottle or tank sweetness

Styles of sparkling wines Non vintage NV Vintage Blanc de Blancs Blanc de Noirs Brut Nature Brut Demi Sec

Traditional method hand picked grapes gentle pressing 1st fermentation blending 2nd fermentation in bottle liqueur de tirage yeast autolysis riddling disgorgement dosage liqueur d exp dition bottle ageing

Champagne Climate cool continental risk winter freeze spring frost cloud and rain Vineyard chalk soils Grape varieties Chardonnay Pinot Noir Meunier

Regions of Champagne Montagne de Reims Pinot Noir Vall e de la Marne Meunier C te des Blancs Chardonnay C te de S zanne Chardonnay C tes des Bar Pinot Noir Classification grand and premier cru village not vineyard

Cr mant and other French sparkling wines Cr mant Alsace Bourgogne Loire Saumur Vouvray Cr mant de Loire

Cava Production traditional method Grape varieties Macabeo Xarel lo Parellada Chardonnay and Pinot Noir

Premium New World sparkling wines Common challenges achieve flavour ripeness without high alcohol retain acidity cool climates Grape varieties Pinot Noir and Chardonnay USA South Africa Australia New Zealand Carneros Western Cape Tasmania Marlborough Anderson Valley Cap Classique Yarra Valley Adelaide Hills

Transfer Method identical to traditional method up to riddling bottles disgorged into pressurised tanks addition of liqueur d exp dition re bottled under pressure in a new bottle filtration

Tank Method 2nd fermentation in pressurised tank wine filtered bottled under pressure differences from bottle fermentation less autolytic character ideal for aromatic varieties

Prosecco Prosecco DOC Conegliano Valdobbiadene DOCG Production tank method Grape variety Glera

Sekt Production mainly tank method Deutscher Sekt base wine from Germany main grape variety Riesling

Asti Grape varieties Muscat Blanc Petits Grains Method variation of tank method one fermentation only chilled must stored ferment to order stopped at 7 7 5 abv unfermented sugar sweet filtered bottled

Session 15 Fortified Wines

Introduction to fortified wines Stylistic considerations dry or sweet youthful aged Timing of fortification during fermentation after fermentation Sherry Wines Vinos de Jerez

Sherry Climate warm Mediterranean poniente and levante winds Vineyard albariza soil good water retention Grape Varieties Palomino Pedro Xim nez Muscat of Alexandria Maturation minimum of 2 years in one of the following towns Jerez Sanl car de Barrameda Puerto de Santa Mar a

Maturation Sherry is aged in part filled 600L old oak butts Biological ageing solera system supplies flor with nutrients flor needs alcohol and oxygen cool humid conditions maximum abv 15 5 Oxidative ageing aged in contact with oxygen minimum abv 17 to prevent growth of flor dry and sweet wines can age oxidatively Sherry Wines Vinos de Jerez

Fermentation and Classification fermentation 11 12 abv classification fino strong flor growth oloroso weak flor growth fortification 15 abv fortification 17 abv sobretabla sobretabla

The Solera System Sobretablas 2nd criadera 1st criadera solera Sherry Sherry Wines Vinos de Jerez

Dry and naturally sweet Sherry Dry styles Fino Manzanilla own DO Amontillado Oloroso Palo Cortado Naturally sweet styles PX Muscat Sherry Wines Vinos de Jerez

Dry and naturally sweet Sherry Sherry Wines Vinos de Jerez

Sweetened Sherries Blends of dry wines with naturally sweet Sherries or RCGM Pale Cream based on biologically aged wines Medium based on wines that have been aged both biologically and oxidatively Cream based on oxidatively aged wines Premium based on more complex wines blended with PX Sherry Wines Vinos de Jerez

Other Styles Age indication Amontillado Oloroso Palo Cortado and PX only VORS VOS 15 year old 12 year old Sherry Wines Vinos de Jerez

Comparative tasting of Sherries Fino Colour Aromas Flavours Amontillado Oloroso

Port natural factors Climate warm continental vineyard low rainfall and warmer further inland maritime climate maturation high rainfall Grape varieties Tinta Roriz Touriga Nacional Touriga Franca Tinto C o Tinta Barroca

Port grape growing Topography steep slopes limited mechanisation

Port Winemaking Extraction foot treading autovinifiers robotic lagar piston plungers Fortification fortified when alcohol reaches 5 9 Aguardente grape spirit 77 abv used to fortify sweet wine at 19 22 abv produced

Port Winemaking Maturation tawny styles oxidative in pipes ruby styles in large oak steel bottle matured

Styles of Port Ruby styles Ruby Reserve Ruby Late Bottled Vintage LBV Tawny styles Tawny Reserve Tawny Age Indicated Tawny Vintage Vintage Single Quinta

Fortified Muscats Youthful unaged styles Muscat de Beaumes de Venise Fully developed aged styles Rutherglen

Comparative tasting of Ports Ruby Colour Aromas Flavours Vintage Tawny