WSET Level 2 Award In Wines And Spirits
14 ENG L2 SP COVER 21.3 Layout 1 21/03/2014 Page 1 SESSION PLANSWSET Level 2 Awardin Wines and Spirits1 AUGUST 2014 to 31 JULY 2017www.WSETglobal.com
Wine & Spirit Education Trust39-45 Bermondsey Street, London SE1 3XFe-mail: west@wset.co.ukwww.WSETglobal.com Wine & Spirit Education Trust 2014COVER PICTURESTop: Michael BuriackMiddle: Antony MossBottom: The Dalmore DistilleryFront and back cover designed by Pete DoltonLayout by WSET1
ContentsIntroduction to the Session Plans 2014-20173Course Introduction, Tasting Technique, Food and Wine Pairing andSocial Responsibility8Factors Influencing Wine Style, Quality and Price, The Wine Label12Chardonnay and Pinot Noir17Cabernet Sauvignon, Merlot and Sauvignon Blanc21Syrah, Grenache and Riesling25Other White Grape Varieties and White Wines29Other Black Grape Varieties and Red Wines32Sweet Wines36Sparkling Wines38Fortified Wines41Spirits Tasting432
Introduction to the Session Plans 2014-2017These session plans are a core component of the 2014 updates to the WSET Level 2 Award in Winesand Spirits. As such they are designed to be used in conjunction with the new Specification,textbook, workbook and PowerPoint presentations that go live on 1st August 2014.Important ChangesEven though there have been some very important changes to the way in which the material for thisqualification has been structured, importantly the content remains largely the same. With regards tothe classroom experience the key changes are: The session on the principal grape varieties now only deal with these varieties. The othercontent that used to be in these sessions has been moved elsewhere.Two completely new sessions have been created ‘Other White Grape Varieties and WhiteWines’ and ‘Other Black Grape Varieties and Red Wines’There is an option to cover the spirits content using a video as part of home study ratherthan delivering it in the classroom. If you choose to use the video, a tasting and check onlearning must still take place in the classroom.There is a greater focus on checks on learning and interactive delivery in the classroom.The new workbook contains all of the content included in the PowerPoint presentations. Youno longer need to print off the slides and the workbook itself has plenty of space in whichstudents can write their notes.There is a transitional period in operation between 1st August 2014 and 31st January 2015.These and all of the other changes, as well as the reasoning behind them, are explained in detail ina video briefing that is available, along with a complete transcript, on the WSET website.www.WSETglobal.com APP Home Page Course Materials Level 2 Awards in Wines and Spirits Course MaterialsKey DocumentsThe 2014 updates see the introduction of a fully revised edition of the textbook Wines and Spirits:Looking Behind the Label. The study guide has been discontinued and replaced with a workbook.This is all covered in detail in the video briefing.With regards to the Specification, spirits video and other teaching materials there are a number ofpoints that need to be reiterated or introduced.SpecificationAlthough there have been only minor changes to the entries the Specification it has changedconsiderably both in terms of its layout and look. It is therefore vital that if you have been teachingthis qualification you familiarise yourself with the changes and understand the reasons behind them.There are two important points to reiterate are:3
The change to the Specification which will have the most obvious impact on the examinationis the deletion of Learning Outcome 8. The examinations will no longer have the sixquestions at the end which focus on the appearance, nose and palate of two wines. Thesequestions will not disappear completely because they are a valid way of assessing learning inother areas of the Specification and they will be adapted and dispersed through theexamination papers.The Specification is no longer printed in any language. They can all be found on the WSETwebsite. It is as important as ever that you either print off or download this document andensure that your students do the same.www.WSETglobal.com Qualifications Level 2 Awards in Wines and Spirits (QCF)www.WSETglobal.com Languages (select a language from the list at the bottom of the page)Spirits VideoThe session on spirits can still be delivered in the classroom and the PowerPoint presentation is stillavailable. This is entirely up to you. However, in light of the way in which the classroom sessionshave been restructured, it is only possible to keep to the recommended teaching time of 16 hours ifyou use the video as part of the required home study for students. If you choose to use the videothere are some very important points to consider: The links for each language version of the video, which you will need to circulate to yourstudents, will be provided in the APP section of the website. Each video will be passwordprotected and this information will be on the website too. The WSET reserves the right toperiodically change the password for these videos. APPs will be made aware if and when anychanges are made.If you choose to use the spirits video, you must conduct a spirits tasting and a check onlearning during the classroom sessions. Therefore it is vital that during the courseintroduction and at the end of every session prior to the spirits tasting you instruct yourstudents to watch the video.Teaching Materials on the Public WSET Website The SAT Card – There have been a number of minor changes to some of the translations ofthe SAT and Lexicon. None of these changes affect the layout or the underlying principles ofthe SAT.www.WSETglobal.com Qualifications Systematic Approach to Tastingwww.WSETglobal.com Languages (select a language from the list at the bottom of the page)Teaching Materials on the APP section of the WSET websiteThere will still be a number of other teaching materials on the APP section of the WSET website.During the transitional period both the 2011/2012 and the 2014 versions of the materials will beavailable. When this period ends on 31st January 2015 the 2011/12 materials will be taken down.Only the English language versions will be posted onto the website. The translated versions willcontinue to be available on request from the International Development Team. Please contactinternational@wset.co.uk4
PowerPoint Presentations – A fully revised set of presentations is a core part of the 2014updates. These are designed to work in conjunction with the revised session plans and thenew workbook.The Food and Wine Addendum – This is only relevant if you are using a 2011 edition ofWines and Spirits: Looking Behind the Label. Therefore this will be removed at the end of thetransitional period.Tasting Note and Tasting Mat – These have not changed and they will remain on thewebsite.Mock Exam – This will remain on the website until the end of the transitional period forthose who are using the 2011 or 2012 versions of the printed material. The new workbookincludes a complete 50 question mock examination.Please note that the change to Learning Outcome 8 came very late in the production processat a point when it was no longer possible to amend the mock examination in the workbook.Therefore, unfortunately, the mock examination in the workbook still has the format of sixtasting questions at the end.How to Fill in the Answer Sheet – This has not changed and they will remain on the website.Copy of the Answer Sheet – This will remain on the website. As stated on the website youmust not use copies of this answer sheet for real WSET examinations because candidateresponses may be read incorrectly by the electronic scanner. If however, for unavoidablereasons, copies have to be used you must inform WSET Awards via the Examination ControlCertificate.In the ClassroomThe changes that have been made to this qualification will mean that the classroom experience foryou and your students will be very different.Ordering the SessionsThere are 11 individual sessions in total:1.2.3.4.5.6.7.8.9.10.11.Course Introduction, Tasting Technique, Food and Wine Pairing and Social ResponsibilityFactors Influencing Style, Quality and Price, The Wine LabelChardonnay and Pinot NoirCabernet Sauvignon, Merlot and Sauvignon BlancSyrah, Grenache and RieslingOther White Grape Varieties and White WinesOther Black Grape Varieties and Red WinesSparkling WinesSweet WinesFortified WinesSpiritsSession 1 to 7 must be delivered in this order. However, you are free to order the remaining sessionsin a way that best suits the needs of their students. You will need to amend the session number on5
the PowerPoint presentation where relevant. During testing at the London Wine and Spirit Schoolthe following order has been found to work very well over eight 2-hour sessions.1.2.3.4.5.6.7.8.Course Introduction, Tasting Technique, Food and Wine Pairing and Social ResponsibilityFactors Influencing Style, Quality and Price, The Wine LabelChardonnay and Pinot NoirCabernet Sauvignon, Merlot and Sauvignon BlancSyrah, Grenache and Riesling, Feedback TestOther White Grape Varieties and White Wines, Sweet Wines and Spirits ActivitiesOther Black Grape Varieties and Red WinesSparkling and Fortified WinesAs has always been the case you are free to adapt the sessions as best suits their needs. However,given that the sessions and workbook are designed to work together, you will lose the convenienceand advantage this offers if you deviate too far from the recommended sessions.TastingThere have been some changes and additions to the list of recommended samples. These are listedin the Specification and the session plans.Tasting remains central to this qualification and takes up close to half of the contact time betweenyou and the students. Therefore it is vital that the most is made of this valuable teaching time. Thereare two key objectives. It is important that you ensure that the students’ palates are accurately calibrated so thatthey are well prepared for Level 3.As tasting takes up approximately 50% of the course, you need to make sure that thestudents’ knowledge and understanding is systematically tested during the tastings. It is notenough to simply state the flavours that are present and whether a particular component islow, medium or high. Examples of teaching points you can include are:o From reading the label, what flavours and structural characteristics would you expectfrom the wine, can you accurately estimate what a wine will taste like? If the label saysGran Reserva what kind of flavours would you expect?o Use wines to assess a student’s understanding of food and wine pairing. If a wine hashigh levels of tannin how is it likely to react with foods high in umami?o Storage and Service. These should be brought up throughout the tastings. For examplewhen you taste a light bodied red wine such as a Valpolicella or Beaujolais explain whythey may be lightly chilled?o Use the tasting to ask questions and get the students thinking, if the acid if high, why? Ifthere are flavours of vanilla and toast, can the students explain why?o If wine X is a light bodied fruity red, what other wines might you recommend to afriend/customer if it was not available?6
If you fail to re-cap learning through the tastings your class will have significantly less knowledgeretention. In the session plans we have made suggestions of how you might do this but we stronglyrecommend that you adapt and develop these to suit the needs of your students.Checks on LearningOne of the principle motivations in changing the sessions and creating the spirits video was to makethe classroom sessions feel less time pressured. This allows you to carry out a greater number ofmore imaginative checks on learning.This is an important cornerstone of the WSET’s teaching ethos. We believe that it is simply notenough to tell students what they need to know because they are not engaged in the learningprocess and you have no way of knowing if they have understood what you are telling them.This is the part of the sessions where you need to bring your own character as well as local colour. Itis always better if you use examples that are relevant in your market. Therefore throughout thesession plans we have left spaces which you can fill with exercises and slides of your own making.Examination PapersThe examinations that work with the 2014 Specification and materials will have a new look too. Thecontent on the cover page has been rewritten to make it easier to understand and easier forstudents to fill in.The examinations that work with the 2011/12 materials will remain the same until they arediscontinued at the end of January 2015.7
Introduction, Tasting Technique, Food and Wine Pairing andSocial ResponsibilityLearning OutcomeDemonstrate an ability to be able to use the WSET Level 2 Systematic Approach to TastingWine accurately.Demonstrate an understanding of the process and principles involved in the storage,selection and service of wine.Assessment CriteriaAt the end of the session the students will be able to:1.2.3.4.Outline the correct procedures for the storage, selection and service of wine.Identify common faults found in wines.Identify the key considerations when making a food and wine paring recommendation.State the social, health and safety issues relating to the consumption of wines and spirits.NOTEDuring the testing of these new sessions it was clear that it is not possible to cover tasting and all ofthe aspects of storage and service in two hours. Therefore we recommend that you leave out certainaspects of this topic on the proviso that this content is covered throughout the course ideally duringthe tastings. This session plan offers one way (which has been well tested) of how you might want topresent this content but how you choose to cover this is to a large extent dependent on the needs ofyour students. Therefore, the slides on storage and service remain and can be used here orthroughout the course.You must cover food and wine paring and social responsibility in this session.Section TopicTimeMinsIntroduction tothe course015Learning Activity (to include presenter and studentactivity)Introduce yourself and conduct an icebreaking exercise toget the group relaxed and interacting.Be sure you cover at least the following points during theintroduction: Building health and safety requirements.Key dates and times.Make sure the group know where they can get acopy of the Specification. Remind them that it istheir responsibility to do this and to be aware ofits contents.Remind students that 12 hours of personal studytime is required for this course on top of the 16hours of classroom time.If you are going to use the spirits video makesure you let the group know when you will bedoing the spirits tasting and re-cap session. It isvery important that everyone has seen the videoin advance of the tasting. This forms part of theirhome study.8ResourcesSlide 1APPresources
Introduce thesession151Why taste andthe IdealtastingconditionsTASTING1652170If you are not going to cover any other aspect ofthe core material in the classroom sessions (forexample certain aspects of storage and service)make sure that the group is aware of exactlywhat they will need to cover in their home study.State that the session will be two hours long and willcover tasting technique including faults identification,food and wine pairing and social responsibility.Explain why it is important to professionally analyse andtaste wines and outline the ideal conditions needed fortasting.Explain that the Level 2 Systematic Approach to TastingWine (SAT) separates the tasting into manageablechunks; appearance, nose, palate and conclusion.Recommended Tasting Samples: Inexpensive Italian Pinot Grigio(Pale lemon, high acid, low flavour intensity,acceptable quality)Gewurztraminer(Lemon or gold, low or medium acidity, mediumsweetness, full body, high flavour intensity, verygood quality)An oaked non-aromatic white**(Medium lemon, oak aromas, good quality)Inexpensive fruity Valpolicella(Purple or ruby, light body, low tannin,acceptable quality)Barolo(Garnet, high tannin, high acid, full body, verygood or outstanding quality)A botrytis sweet wine (e.g. Tokaji, Beerenauslese)(Gold or amber, high acid, sweet, very good oroutstanding quality)** The reasoning behind the suggestion of white Rioja inthe Specification is that it allows you to focus just on oakwithout any other distractions because this is a style ofwine that is not included in the Specification. This is asuggestion and any clearly oaky wine would be fine.State that six wines will be tasted and that they have beenselected to display a broad range of the characteristicsthat are covered by the SAT. The group must calibratetheir palates to the tutor.Remind students of two very important rules: THEY MUST USE A SPITOONTHEY MUST DRINK WATERTaste the six wines in turn and then re-taste the wines tohighlight and calibrate the differences.9Slide 2Slide 3-4Slide 5
Get the class talking and contributing. Make sure that youcover the following key points: Introduce foodand winepairing1hr31Food and winepairingexercises1hr36530Fault identification on appearance, nose andpalate. Differences in intensity on the appearance (thismust be done side by side). Differences in colour in red and white wine.Explain how colour changes with age. Differences in intensity on the nose, you canslowly switch between wines to highlight thedifferences. Explain the lexicon and use a simple wine tohighlight the use of generic and more specificdescriptors. Make sure the group are realisticwith their descriptors because they will informtheir conclusions. Sweetness. Calibrate the three point scale. Acidity. Explain that the extent of mouthwatering is a good way of calibrating acidityespecially if it is initially masked by otherfeatures such as sugar. Tannin. Explain how tannin is sensed and tasted.Use an example (e.g. strong black tea) of tanninsthey might have encountered elsewhere. Body. Explain that body can also be thought of asmouth-feel and that it is a combination ofalcohol, tannin sugar and flavour intensity. Aroma and flavour characteristics. Start with thearomas and explain that flavours on the palateare detected by the nose and not the tongue.The tongue can only taste sweet, acid, bitter, saltand umami (savoury). Show the class how toaerate the wine by drawing air in through themouth. Finish. Explain that the finish is how long thepositive flavours last for and link this to quality. Conclusions. Read back through each note andhighlight any positive or negative points andplace it in the correct quality category. Explainwhy the wine has been placed there rather thanin a lower or higher band.Remember the assessment of quality is absoluteand not based on wine type. In the context of theSAT it is not appropriate to say “This is anoutstanding Pinot Grigio for the price.”Ask the class if anybody has any previous experience offood and wine pairing and ask for some ‘classic pairings’.Explain the basic principles of food and wine pairing. Statethat by the end of the session the ‘classic pairings’ canprobably be explained.Re-cap that the taste buds on the tongue can only sensesweet, salt, acid, umami (savoury) and bitter.10Slides 6-8Salt, lemonwedge,sweet
Exercise with MSGIf not allergic get the group to taste Mono SodiumGlutamate (MSG) to isolate the taste of umami. Note thatthis also has a salty taste from the sodium.Exercise with Bitter StripsFinish with bitterness referencing negative food and wineinteractions often making wine taste more bitter and ifyou are particularly sensitive to bitterness you may find itter strips are worth investing in because bitterness is ahard taste to isolate.Explain beforehand that many very good tasters aretolerant, sensitive and very sensitive.Ask the groups
2. Factors Influencing Style, Quality and Price, The Wine Label 3. Chardonnay and Pinot Noir 4. Cabernet Sauvignon, Merlot and Sauvignon Blanc 5. Syrah, Grenache and Riesling,Feedback Test 6. Other White Grape Varieties and White Wines, Sweet Wines and Spirits Activities 7. Other Black Grape Varieties and Red Wines 8. Sparkling and Fortified Wines
master-level achievements. These include: 1 Master of Wine 12 WSET Certified Educators 41 WSET Level 3 Wine 23 WSET Level 3 Sake 3,050 WSET Level 2 Wine & Spirits 890 WSET Level 2 Spirits 234 WSET Level 1 Sake 1,667 Court of Master Sommeliers Level 1
INTRODUCTION TO WSET LEVEL 3 AWARD IN SAKE 7 course. These candidates will not be eligible to complete the assessment for Unit 2 of the WSET Level 3 Award in Sake. In such instances, candidates will receive a record of achievement on successful completion of Unit 1, but will not be awarded the WSET Level
Sirromet Wines, as an Approved Program Provider (APP) for WSET , will ensure that their delivery and administration of any WSET coursework and qualification complies in all respects with the rules, regulations and procedures set out in the WSET APP Operating Handbook. All WSET Examinations run by Sirromet Wines will be administered .
soon both wine and Spain would enter her life: She started with WSET Level 1 and since then her fascination has been supplemented with various wine tasting courses and the remaining WSET qualifications. She was granted the "Wine Trade Club Paten Scholarship" prize for her WSET Level 4 Diploma
The Academy has cooperated with WSET in London for more than 25 years, offering the prestigious WSET Level 4 Diploma in Wines and these world-class wine regions will host a WSET Level 4 Diploma
Introduction to WSET Level 3 Award in Sake 6 record of achievement on successful completion of Unit 1, but will not be awarded the WSET Level 3 Award qualification. Guided Learning Hours It is recommended that a candidate should allocate a minimum of 28 hours of study in order to prepare successfu
Introduction to WSET Level 3 Award in Sake 6 record of achievement on successful completion of Unit 1, but will not be awarded the WSET Level 3 Award qualification. Guided Learning Hours It is recommended that a candidate should allocate a minimum of 28 hours of study in order to prepare successfully for the
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