Spirits, Fortified & Sparkling Wine Studies - Level 4 (Section II)

	Overview

This course consists of WSET Diploma Units 4, 5 & 6. Unit 4 covers the production of the main types of spirits including Vodka, Whisky, Gin, Rum, Brandy and Tequila. The course includes detailed information on regions of production, methods of production, and legal and business issues. Unit 5 covers the production of the main types of sparkling wines and studies the regions involved, the production methods and the commercial considerations of sparkling wines.

Unit 6 covers the production of the main types 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 spirits, 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 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

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