Advanced Wine & Spirits Studies - WSET Level 3 (Section I)

	Overview

This program is designed to build upon the fundamentals learned in the Intermediate program and comprises the first half of the WSET Advanced Level Certificate. The course features detailed discussion about the classic wine regions of France and Italy. The factors that affect the character and quality of the wines are explored with specific classes on viticultural and vinification techniques. The service of wine is covered from both a professional and non-professional perspective, as are the principles of food and wine matching. Each class is enhanced with a tasting that includes the benchmark wines discussed in the lecture.

	Curriculum

Course Length: 11 weeks

Contact Hours: 33

Course Competencies:
This course is designed to give the student upon successful completion:

• A thorough understanding of the principal wines of France and Italy and their commercial importance in the world’s market.
• The in depth product knowledge required to underpin job skills required for product selection in the hospitality and retail sectors.
• The ability to describe the characteristics of the principal wines and give information on the key factors influencing style, quality and value.
• Ability to apply the principles of food and wine matching to the key styles of wine available.
• Ability to use the WSET Systematic Approach to Tasting to produce tasting notes that will allow the identification of style, quality and price band of wines.
• Knowledge to provide advice on the correct storage and service of wine.

Course Prerequisites: WSET Intermediate Certificate or relevant wine experience.

Textbooks: Textbook and study guides are provided

Material and Supplies: 6 ISO Tasting glasses, tasting sheets, pen, pencils, and paper.

Student Evaluation: There is no formal examination for this section

Instructor Availability Outside of Class:  No

Weekly Outline:

Week 1 – Factors Affecting Wine Style & Quality (Part 1)

• The effect of climate, soil, annual weather & topography
• Understanding viticulture
• Tasting & evaluating wine

Week 2 – Factors Affecting Wine Style & Quality (Part 2)

• The effect winemaking & maturation techniques
• Factors affecting cost
• Wine tasting technique

Week 3 – Advanced Food and Wine Pairing

• The principles of food & wine combination
• Practical tasting exercise with menu
• Discussion on tasting exercise

Week 4 – French Wine Law / Bordeaux

• Introduction to French appellation law
• Understanding the wines of Bordeaux
• Food & wine
• Market dynamics
• Tasting of key wines

Week 5 – Burgundy

• Understanding the wines of Burgundy
• Food & wine
• Market dynamics
• Tasting of key wines

Week 6 – Loire Valley

• Understanding the wines of the Loire Valley
• Food & wine
• Market dynamics
• Tasting of key wines

Week 7 – Rhône Valley

• Understanding the wines of the Rhône Valley
• Food & wine
• Market dynamics
• Tasting of key wines

Week 8 – Alsace / Southern & South-West France

• Understanding the wines of the Alsace, Southern & South-West France
• Food & wine
• Market dynamics
• Tasting of key wines

Week 9 – Northern Italy

• Italian wine law & labelling terms
• Understanding the wines of Northern Italy
• Food & wine
• Market dynamics
• Tasting of key wines

Week 10 – Central & Southern Italy

• Understanding the wines of the Central & Southern Italy
• Food & wine
• Market dynamics
• Tasting of key wines

Week 11 – Exam Practice

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