WSET® Award in Wines (Level 2)

Introduction

Upcoming intake: 23-25 August 2023 (3-days) 

The WSET Level 2 Award in Wines is intended for people who have little or no prior knowledge. It is suitable wherever a good level of wine knowledge is required to underpin job skills and competencies, for example in the customer service and sales functions of hospitality, retailing, and wholesaling industries. It is also useful for those who have a general interest in wine and wish to broaden their knowledge. Successful candidates will be able to describe and compare the styles of wines produced from internationally and regionally important grape varieties, interpret wine labels from the main wine-producing regions of the world and give basic guidance on appropriate selection and service, as well as understand the principles of wine tasting and evaluation.

Organization

Outcome

At the end of this program, participants will be able to:

- Understand the environmental influences and grape-growing options in the vineyard and how these will impact the style and quality of wine.
- Understand how winemaking and bottle ageing influence the style and quality of wine.
- Understand how environmental influences, grape-growing options, winemaking and bottle ageing influence the style and quality of wines made from the principal grape varieties.
- Know the style and quality of wines produced from regionally important black and white grape varieties.
- Understand how the production process can influence the styles of sparkling and fortified wines.
- Understand the key principles and processes involved in the storage and service of wine, and in the pairing of food and wine.

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No Topic Topic Description
1 Course induction Tasting technique Pairing wine and food
  • Use the SAT to evaluate wines.
  • State the service temperatures of the wines tasted.
  • Identify how common faults affect the aroma and flavours of wine.
  • Identify the principal food and wine interactions.
2 Factors influencing the production of red wines Pinot Noir, Zinfandel/Primitivo
  • Identify what each part of a grape provides to the winemaker.
  • State the service temperatures of the wines tasted.
  • Identify how common faults affect the aroma and flavours of wine.
  • Describe how the grape’s components, aromas and flavours change as the grape ripens.
  • Describe how the environmental influences in the vineyard impact on grape ripeness and quality.
  • Describe how grape ripeness impacts on wine style and quality.
  • Identify the grape-growing options in the vineyard.
  • State the meaning of the following important labeling terms: GIass, PGI, PDO, AOC, AOP, VdP, IGP, old vine/Vieilles vignes, vintage.
  • State the key stages of the alcoholic fermentation process.
  • Identify the key stages of the winemaking processes used for red and white wines.
  • Describe how winemaking options can influence the style and quality of red wine.
  • Identify the key changes that occur to a red wine during bottle ageing.
  • Describe the characteristics of the Pinot Noir and Zinfandel/Primitivo grape varieties.
  • Describe how environmental influences, grape-growing, winemaking options and bottle ageing impact on the characteristics of Pinot Noir.
  • Describe the styles and quality of wines produced from Pinot Noir and Zinfandel/Primitivo in the specified glass. 
3 Factors influencing the production of white, sweet and rosé wines Riesling, Chenin Blanc, Sémillon/Semillon, Furmint
  • Describe how the grape’s components, aromas and flavours change as the grape ripens.
  • Describe how the environmental influences in the vineyard impact grape ripeness and quality.
  • Describe how grape ripeness impacts wine style and quality.
  • Identify the grape-growing options in the vineyard.
  • Identify the key stages of the winemaking processes used for white, sweet and rosé wines.
  • Describe how winemaking options impact the styles of white, sweet and rosé wines produced.
  • Describe how bottle ageing impacts the style of white wines.
  • Describe the characteristics of Riesling, Chenin Blanc, Sémillon/Semillon and Furmint grape varieties.
  • Describe how environmental influences, grape-growing, winemaking options and bottle ageing impact on the characteristics of Riesling.
4 Chardonnay, Sauvignon Blanc, Pinot Grigio/Pinot Gris Gewurztraminer, Viognier, Albariño Learning Outcomes
  • Describe the characteristics of Chardonnay, Sauvignon Blanc, Pinot Grigio/Pinot Gris, Gewurztraminer, Viognier and Albariño grape varieties.
  • Describe how the characteristics of Chardonnay, Sauvignon Blanc and Pinot Grigio/Pinot Gris change according to ripeness.
  • Describe how environmental influences, grape-growing, winemaking options and bottle aging impact the styles of wines produced from   Chardonnay, Sauvignon Blanc and Pinot Grigio/Pinot Gris.
  • Describe the styles and quality of wines from Chardonnay, Sauvignon Blanc and Pinot Grigio/Pinot Gris in the specified regions.
  • Compare the styles and quality of wines from Chardonnay, Sauvignon Blanc and Pinot Grigio/Pinot Gris within and between specified regions.
  • Describe the styles and the quality of wines from Gewurztraminer, Viognier and Albariño from specified glass
  • State the meaning of the following regionally important labeling terms: Alsace Grand Cru AOC, Vendanges Tardives.
5 Merlot, Cabernet Sauvignon, Syrah/Shiraz
  • Describe the characteristics of the Merlot, Cabernet Sauvignon and Syrah/Shiraz grape varieties.
  • Describe how the characteristics of Merlot, Cabernet Sauvignon and Syrah/Shiraz change according to ripeness.
  • Describe how environmental influences, grape-growing, winemaking options and bottle aging impact the styles of wines produced from Merlot, Cabernet Sauvignon and Syrah/Shiraz.
  • Describe the styles and quality of wines produced from Merlot, Cabernet Sauvignon and Syrah/Shiraz in the specified glass.
  • Compare the styles and quality of wines from Merlot, Cabernet Sauvignon and Syrah/Shiraz within and between key regions.
  • State the meaning of the following regionally important labeling terms: Bordeaux, Bordeaux Supérieur, Cru Bourgeois, Grand Cru Classé.
6 Gamay, Grenache/Garnacha, Tempranillo, Carmenère, Malbec, Pinotage
  • Describe the characteristics of the regionally important black grape varieties of Gamay, Grenache/Garnacha, Tempranillo, Carmenère, Malbec, and Pinotage.
  • Describe the styles and quality of wines from the regionally important black grape varieties from specified glass.
  • State the meaning of the following regionally important labeling terms: Joven, Crianza, Reserva, Gran Reserva.
7 Cortese, Garganega, Verdicchio, Fiano Nebbiolo, Barbera, Corvina, Sangiovese, Montepulciano
  • Describe the characteristics of the regionally important white grape varieties of Cortese, Garganega, Verdicchio and Fiano.
  • Describe the characteristics of the regionally important black grape varieties of Nebbiolo, Barbera, Corvina, Sangiovese, and Montepulciano.
  • Describe the styles and quality of wines produced from the regionally important white and black grape varieties from specified GIs.
  • State the meaning of the following regionally important labeling terms: DOC, DOCG, IGT, Classico, Riserva, Amarone, Recioto.
8 Sparkling wines Fortified wines
  • Identify the key grape varieties used to produce the principal styles of sparkling wines.
  • Identify the key stages of the winemaking processes used to make sparkling and fortified wines.
  • Identify the key glass for sparkling and fortified wines.
  • Describe the styles of specified sparkling and fortified wines.
  • State the meaning of the labeling terms associated with sparkling and fortified wines indicating style and quality.

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