Foreign Good evening good afternoon depending on Where you are and uh welcome to the Webinar and so this is how to taste wine Um so this will be the for the WSET Level three course so we’re doing at the Level three way so um I’ll talk about That in just a moment before I do just a Little bit about WSET for those of you Who are less familiar So um the wine and spirit education Trust we’re the world’s leading provider Of qualifications and courses in wines Spirit and sake wscc is over 50 years Experience in designing and delivering Education to help both wine spirits and To help with wine professionals and Consumer enthusiasts learn more about Wine spirits and sake and of course Professionals in those fields as well so You can take these qualifications in Over 70 countries so I’m sure we have a Few a few from other countries around The world and we’ve got more than 800 Course providers Um you can take these some of these Qualifications Um in 15 different languages including Spanish and Chinese so of course if You’re interested in finding more about Any of this Um then you can find more information at Our website so that’s wsct global.com And so you’ll be able to see where your
Nearest providers are so this session Today this webinar today will be Recorded it will be available to watch By the wsct global events Hub on YouTube So as I go through this session today Please feel free to put your questions In the Q a box Excuse me We will try and cover as many as we can At the end Um as possible so my name is Lauren Denier as you can see Um the letters dip WSC team and I Completed my diploma which was quite a While ago I’m an educator so one of the Reasons I’m doing this um webinar today Is because I work at an app an approved Program provider for WSET qualifications And I teach the wine qualifications and I teach levels one two three and the Diploma so I’m quite well versed in what The differences are between the Different qualifications Um I’ve been doing it for almost six Years now and so the aim of today’s Webinar is to go through and have a look At what you may have learned at level Two if you didn’t indeed do level two Which I suspect that most of you will Have done which is why you’re here today And then how that differs at level three And we’ll be focusing mainly on the Tasting elements for that so First of all so I’m going to go through
This slide Um I’ll probably take 30 to 40 minutes Going through this as we go through Please feel free to post any of your Questions and of course we have a chat Box there as well so if you want to chat To each other as we go through but I Won’t be able to stop and chat with you During during this webinar so any Questions please make sure they go into The Q a area so let’s have a little look About what it consists of for the level Three award in wines so what are you Going to learn well You are going to be it’s going to Explicit split into two units unit one And unit two so unit one is really Focusing on the theory side of things so We’ve got the key factors in the Production of wine for some of this Excuse me Um will be familiar So you’ve got the location Um of where the wine regions are they’re Great growing wine making maturation Which we haven’t really done in too much Detail at level two there’s a bit more Emphasis on that Um and bottling okay now how these key Factors so we’ve seen the key factors There but how these key factors Influence the key characteristics of the Principal still wines of the world okay And the principle sparkling wise of the
World and the principal fortified wines Of the world so now there’s a lot more Linking okay so you have to think about What’s going on in the vineyard in the Winery potentially what’s happening once The bottle has gone on to the market and Then How all of those things actually will Contribute to the the style and the Quality of those wines Um now we talk about style and quality To to a point at level two but we There’s much more emphasis on it at Level three and then you’re going to be Able to imply that understanding to Explain those things so a lot of Explanation a lot of linking so it’s not Just factual knowledge so if you think Back to when you do level two maybe Level one you will have learned a lot You’ll have gained a lot of information But when you assessed you will have just Had a choice of of an answer Um from a question so a choice of four Potential answers so you didn’t really Have to make any real links you just had To remember Um what happens where for example So unit two that is um that’s our Tasting element so well thank you for The thumbs up there so that’s how you’re Going to taste the wines now we’ll I’m Going to show you the different SATs so Those of you that have done a level two
You’ll be familiar with the level two Sat already but we’ll have a quick look At that again and then we’ll have a look At the level three sat and look at the Differences Um we’ll look at what we kind of Expected to think about a bit more at Level three particularly for tasting and Then I’m going to go through a couple of SATs with you that a level two SATs and See how they would translate if they Were the same wines being shown in a Level three class and how we would Therefore assess them in that way so now We are again we’re describing the Characteristics so we’re picking up the Characteristics the Aromas the flavors We’re thinking about the quality as you Do at level two but this time we’re Doing it with the level three systematic Approach to tasting wine and this time We are going there’s more options and That’s what we’re going to explore and There’s a little bit more thinking in And linking happening So at level one like I said before this Is knowledge it’s purely knowledge that You pick up from the excuse me I’ve had A bit of a bit of a chest infection but I’m fine now So Um so you have to link the words to Sensations okay so if you’re smelling Something you’ll describe what it is
That you’re smelling and you’ve got a Few things to think about there what You’re tasting maybe thinking a little Bit about you know how does the acid Feel Um are there tannins if so you know how High might they be but you know it’s Just kind of feeling and noting down Some of those observations and of course There’s no assessment So Um no no assessment for tasting there’s An assessment for Theory but no Assessment for tasting so level two You’ve got that knowledge you’re doing a Bit of understanding here now so you’re Thinking okay well cool climate Um we’ve got higher acidity and you’ll Have an idea of why that is and you’ll Get questions about that Um in the in the theory and in the Tasting you’ll be thinking about that a Little bit more you’ll be thinking okay When I’m tasting this one rather than What it tastes like a little bit why Does it taste like that okay so what Makes the wine unique why is this a Um a Rioja rather than you know a wine From um you know Australia let’s say for Example but again we’re still just Picking up some of the fundamentals We’re not going in we’re not being too Nuanced and again the tasting is not Assessed
Now when we get to level three we are Not just knowledge and understanding but Also explanation so a lot more linking As I’ve mentioned before so Excuse me sorry so we have to add detail To effectively understand the arguments For quality and aging potential so we’re Not just saying oh this is um this is an Outstanding wine we’re saying why it’s An outstanding white or if this is an Acceptable one but why is it acceptable And there’s elements of that at level Two but you can go into more detail at Level three and of course you’re gonna Need to because now you’re going to be Assessed when you do your exam for level Three so for level three exam you’ve got A theory part which consists of Um some multiple choice questions but You’ve also got Open response short answer questions so You have to actually write down Um your answers here in some paragraphs Into some paragraphs and then Um one part of your exam will be a Tasting element where you taste two Wines you’ve got a white wine and a red White the first one will always be white The second one will always be red but You won’t be assessed tasting wise for Fortified for Um sparkling wine or for rose wine so You know there’s there’s a few wines Though therefore that could get into the
Into the exam there so what we’re Talking about now is how good the wine Is so definitely focusing on quality Much more of a focus on quality but We’re also now going to think about Maturation in bottle so how is it going To age is it suitable for aging if it is We can think about why if it isn’t we Can think a little bit about why Foreign In my throat there so anyway Um right so if we have a look at our SAT We’ll go through this very quickly Because you should generally be quite Familiar with the level 2 sat if you’ve Already Um done your Essex done your level two So we can see we’ve got an emphasis on Appearance Intensity and color okay now that isn’t Going to be too different when we look At the level three sat Um we’ve got intensity on the nose so Again Um one so one Mark well one one thing to Think about will be the intensity and Then we’ve got a few we’d like to be Picking up maybe a few Aroma Characteristics and we can think about Whether they belong in primary so Primary being Um really the characteristics that You’re going to get from from the grape And we can talk about that a little bit
More secondary these are the things that Happen for wine making so there’s a few Wine making choices that could be Thought about there and tertiary will Usually refer to what happens after the Wine making but sometimes can overlap a Little bit so Well that’s more detail in a moment when We look at our level three SATs then We’ve got on the palette so again not Much changes actually so we’ve got the Sweetness acidity tannins alcohol body Uh flavor intensity and some flavor Characteristics would be encouraged to Think about Um and then I’ll finish And then we’re left with our quality Conclusion so poor acceptable good very Good or outstanding so fairly Straightforward we’ve got on the other Side this comes as a card Um and you’ll see it in the book as well On the other side you’ll have the Lexicon So you’ve got a range of flavors and Aromas not confined to Um this but this is very helpful and Generally I would stick to this so You’ve got them split up in primary Secondary and tertiary that will be Familiar because you only start getting Like a full card and sat at level two Um so you you have a lot of descriptors There that you can come and pick from so
Primary Aromas and flavors you’ve got All the way from floral notes through to Um spicy notes with some fruit Characteristics in between so green Fruit stitches through stone fruit Truffle fruit things we’d associate with White wine red fruit black fruit things Would associate with red wine and Protection some Rose and then we’ve got Fruit ripeness there but we can also Remark upon and any other and of course You know we might find as well that some Wines you get certain characteristics That aren’t on the S80 but maybe they’re Useful as well to uh to help describe The wine And we’ve got our secondary Romans and Flavors so there’s a little hint here Particularly in the yeast as to where Those Um those flavors and Aromas come from Because he leaves autologism floor but We’re not encouraged too much to make Those links it’s literally what am I Smelling in the glass okay I’m smelling Something a little bit ready write it Down okay now level three we won’t just Write it down we’ll really think about Where that comes from and why so you’ve Got yeast got malolactic conversion and We’ve got Oak there as well for Secondary so those are wine making Choices a winemaker can choose whether They’re going to
Um you know have yeast Um one way or another Um as a wine making Choice during making The wine so if there’s going to be Leaves if it’s going to be floor like For Sherry or autolysis like for Traditional methods about cling wines my Electric conversion again a white wine Choice Um and Oak of course whether you’re Going to keep your wine in Oak Um and we’ll discuss that a little bit Later So tertiary Aromas and flavors we’re Thinking about the development of the Wine so Um here red wine what happens when a red Wine’s left in Bottle white wine I Haven’t done a white one’s left in Bottle and deliberately oxidized wines As well which tends to prefer more to Fortified wines okay but you can see They’re not really explaining how those Happen they’re just like oh that happens Afterwards so we at level two we go That’s why I was afterwards or maybe for Fortified wine During but we’re not really going to Explore that that much whereas at level Three we’ll find that we do a bit more Okay so tasting what’s changed from Level two so now when you’re tasting at Level three you’re going to be assigning Marks okay so you’re going to be
Thinking about it a little bit more but Well when I write down these Rhymes and Flavors how many marks am I getting Because of course you’re assessed at the End of it so I’ll show you a breakdown Of where you pick up your marks for Level three Um there are much well I say there are Many more options there are quite a few More options to pick from so you are Going to need to be a little bit more Specific Okay so we’ve got three point Scales so you know light medium and full But now these get expanded into five Point scales and I’ll talk about how to Approach those you do need to remark on The development of the wine so when You’re smelling the wine you need to Think to yourself okay is this youthful Is it developing and we’ll discuss about That in a moment Um there are more flavor and aroma Descriptors so the Lexicon is bigger it Takes up a lot more space and you’re Very much encouraged to use more Aromas And flavors and of course again be a bit More specific where necessary fruit Development is in Bottle it is explored So that sort of maturation you know What’s happening to the wine and why We’re going to get a little bit more Focus on that and there’s more emphasis On judging the quality of the wine and We can also as we taste and we can link
To the method of production and that’s Actively encouraged on the SAT which I’ll point out in a moment So hopefully all that makes sense and Any questions that you have please make Sure they’re going into the Q a rather Than in the chat box All right so when we think about quality Now we’re going to also think about Blick which we’ll you’ve probably heard Before you’ve probably heard it at level Two even though it’s not something that You necessarily have to think about too Much at level two but definitely at Level three we must be thinking about Blick and of course we’re thinking about Bottle aging now so Blick is balance Length so the length is the Finish Um intensity so intensity would be those Identifiable characteristics as well I Think I for intensity but I also I don’t I’d identifiable characteristics so when You’re smelling a wine an example would Be you’re smelling a wine and it’s Really clear what you’re smelling so Like oh my goodness I’m really getting a Very kind of tropical lychee or maybe You’re smelling it and you’re getting Really clear Um vanilla notes or maybe you’re getting Um apple skin so things that you go oh It’s not just you know an apple or Actually an apple skin or you’re even You know you might even be thinking this
Feels like wild strawberry rather than Just strawberry and so when you get Those very very distinct very Identifiable well-defined Characteristics that will of course lead To a higher quality level and again if You’re smelling a wine and it smells oh It’s just fruity so it’s going to be More generic then you know that is going To help you with your your quality Assessment And of course complexity as well so Complexity will usually be the number of Clusters that you’re going to find in The wine and there also might be an Element of complexity Um that you could find structurally too So then um so that’s our Blick balance Length intensity slash identifiable Characteristics and complexity and then Will this wine age in bottle and we’ll Have a look at what you see on the SAT For that’s our systematic pressure Tasting for level three and that will Address will the wine age in bottle and We don’t have to be able to see into the Future we just need to make some Reasonable assessments about the wine to Give us a kind of understanding of how That’s going to work over time Okay so here we go I’ve set out all the Marks now so you can see where they are Available so when you’re assessing at Level two that’s all very nice
Um and you knew that at the end of the Course you’re gonna get your multiple Choice Um questions and um and hopefully you do Well and that’s that but unfortunately If you want to pass level three you have To pass the level three tasting as well But all students generally do pretty Well Um and it is straightforward it’s Systematic so what I want to do is have A little look at it and see where those Marks lie and sort of how then you would Approach your tasting so Um we’ve got Clarity so Clarity is a new Thing that’s come up but I really Wouldn’t worry about that um it’s just To give us an idea that there are wines Out there that aren’t clear so I think We can have an impression sometimes when We come into maybe level one at level Two you know that maybe our wine tasting Experience particularly for those Um students who maybe aren’t working in Wine Um is maybe not as wide it depends Obviously from a person person but if You’ve got a wine that is hazy Then um you know that’s something that You can think about it won’t necessarily Be false he hence the question mark There but Clarity if you’re tasting at Home maybe or you’re tasting in in a Wine bar where they have less
Conventional wines you know that’s Something to think about but in the Class and in an exam you probably Wouldn’t get a wine like that so there Aren’t any marks for that okay so we can Think about the appearance and look at It and remark on the wines that doesn’t Necessarily always translate into marks Where it does translate into marks with Intensity so there’ll be the intensity And you’ll be looking at the Y and Judging the wine and you do this Differently for for white red and Rose I Mean if you’ve done level two you will Have done it already but there’s only One mark for intensity and then for Color so for color you can see it’s Slightly different because we’ve got Salmon here for for level three and we Didn’t have that for level two but we’ll Talk about that a little bit later I’ve Got a comparison to make a bit later so You’ve got the colors you’ve got lemon Green as well so there’s a couple other Things so what’s really important is When you get to level three you do Familiarize yourself with your level Three sat rather than keeping referring Back to the level two one if that’s what You’ve got in your mind And then we’ve got other observations Now other observations again there’s no Mark for other observations so there’s a Mark for intensity and a mark for color
So two marks for appearance in total Um but where you’ve got sort of legs Tears deposit petals bubbles that’s Something you can write about because You’re encouraged to notice things about The lines and remark on them but you Won’t necessarily get marked but it’s Good practice to be able to really think About the wines if you’ve got a wine With Petty ants what does that mean for Example the petty otsamine like a little Bit of Spritz so we know that actually There’s some regions in the world where You do get wines with a little bit of Spritz Um and so we think okay well that Actually helps with maybe identification Or Um you know bubbles where we’ll be Thinking about it as a sparkling wine Um Essentially so yeah some other Observations to think about On the nose so we’ve got two marks for Appearance on the nose we have a total Of seven marks and they’re split like This so again condition Um clean unclean faulty again you’re not Going to have In a classroom environment or when You’re buying wines for an online course You’re probably going to be buying wines That are clean Um and if they’re fully that’s I mean an
Accident usually it’s not something that You were was it was it that you meant to Do because of course there are bottles Out there that fall see have cork tape For example but again that’s not going To be a Mark Um because actually it would be assumed Really if you are going to write an SAT For a wine on the specification at level Three that it would be a clean line So again we’ll have one mark for Intensity now here we can see we’ve got Um a few more intensities so we’ve got Light medium minus medium medium plus Pronounced for level two it was light Medium pronounced so the approach here Would be that you say Okay Um and we’ll practice this in just a Moment okay Um I’m going to smell the wine and my at Level three I would say to myself is it Light medium or pronounced now if it’s Light it’s light if it’s light at level Two it’s light at level three if it’s Pronounced it’s pronounced so if it’s Pronounced at level two it’s pronounced At level three now medium if it’s medium At level two it could be medium minus Medium or medium plus so that’s where You’ve got to at level three if you get Something medium you’ve got to think Okay where am I am I closest to Something at the lower end of the scale So maybe you know this is lighter or am
I close to something that’s more intense So more pronounced so therefore if it’s Bang in the middle medium if it’s a Little bit lighter maybe we’re medium Minus if it’s going towards pronouncing But not quite there medium Plus Um so yes then we’ve got our Aroma Characteristics this time there are five Marks so you have to write at least five Things and these would be the Descriptors so you wouldn’t be writing The name of the Clusters so if you wrote Something like Um Oak Yeast red fruit Well you probably wouldn’t get used to Red Fruit together but let’s say Oak Yeast and green fruit you get no marks Because you have to use a specific Characteristics so Um if you if we’ll have a look at sat in A moment and where we’ve got the Lexicon And you’ll see that the Lexicon has the Cluster titles which are in bold and Then and so we’ll have for example stone Fruit and then next to it you’ll have The descriptors and they will be not Involved and you’ll have things like Peach apricot nectarine those are the Characteristics if you get stone fruit In a wine you want to be saying peach or Apricot or nectarine you don’t want to Write stone fruit if you if you just Write stone fruit you won’t get any
Marks so you must get so they have to Come from those descriptors And then once you’ve um yeah and then You need to make sure you’ve got at Least five to get your marks now it Might be that you smell something and You’re like I don’t really I’m really Struggling to get five things well Probably the white is then simple so you Need to write simple so you must write Simple on the nose if you write simple On the nose you’ve also got to write it On the palette so you get simple could Be one of those marks and then you could Write okay it’s a bit generic not really Getting very much maybe I’m getting some Green fruit so apple and pear maybe I’m Getting some citrus fruit get lemon lime And then simple and that’s your five Marks however If you were to have a wine and the same Applies to the flavors to a point except You can see flavors actually only have Three marks if you ever look down but I’ll talk about that in a moment if you Were to smell a wine and actually the Wine does have primary and secondary and Tertiary characteristics you will need To write at least one thing From one of those areas so if you’re Getting an older Let’s say an older okay Rioja and you Put some some fruit characteristics Because of course there’s you know it’s
Not it’s not fully developed it’s got Some fruit characteristics And then you would want there’d be some Oak characteristics so there’s so you’d Be wondering right maybe some red fruit And black fruit characteristics such as You know red cherry Um maybe a bit of black currant and then On the note and then on for secondary You’d be writing something in the lines Of Um vanilla Um charred wood Um and then because it has been Aging For a while in bottle you’d be writing Some characteristics to reflect that so Like leather or earth now you probably Write quite a few things because it’s Probably got quite a lot of complexity But if you were to miss anything from Secondary or you were to miss anything From tertiary or equally miss anything From primary then you would miss a mark For each of those sections so as long as You’ve got one thing for either primary Same fraternity where there are primary Secondary and tertiary characteristics Then you will you’ll get your five full Five marks equally there’s some wines That are very complex but they don’t Have secondary and tertiary Characteristics an example I think of Often is something like a very very Complex Marlborough sauvignon blanc
Because they do exist and therefore You’ve got a whole range of flavors and Aromas running from Um all the way from floral through to Green fruit citrus fruit Um stone fruit tropical fruit And you’ll have potentially other Characteristics as well so like whet Stones Um and so they all got to find actually That you’ve got a lot of complexity but It’s just coming from primary but that’s Fine it’s the number of clusters rather Than than whether they all come from Whether you’ve got a range through Primary secondary tertiary of course if You do have a range through primary Secondary and tertiary you are more Likely to have a complex wine but that Doesn’t mean to say that that’s the only Way you can get complexity Okay Um so yeah so you want at least five Things potentially you know across Primary secondary and tertiary for Roman Characteristics and development so You’ll be smelling a wine if it’s not Showing any evidence of having aged in Bottle okay Um then it’s going to be youthful even If it might age later if it hasn’t if It’s got no tertiary then it’s youthful If it’s got some tertiary and it’s still Got primary then it’s developing because
It’s aging and maybe it can continue to Age Um if it’s only smelling of tertiary Character or there’s no primary Basically if there’s no primary then It’s Fully developed Um tired and past its best aren’t really Descriptors that we ever tend to use Because it’s very rare that you’ll get a Tidal past its best but it will probably Therefore be absolutely no primary And really um it’s it’s the there’s not Really the the harmony of flavors and Aromas there Um and it will seem a little bit past it But Um that’s not really one to worry about Really when we’re tasting at level three We’re either tasting wines that are Youthful or developing So going through the palette very very Similar to level two Um except we’ve just got those Um more more range there because we’ve Got the Five Point scales rather than Three point scales in um in many Respects And so we’ve got Um you know dry through to luscious a Sweetness so luscious being very very Very sweet so something like a px Sherry Um and there’s one mark for that Um acidity again if it was low acidity
Previously at level two it’s still going To be low acidity if it’s high acidity Level two it’s still going to be high Acidity Um at level three but one Mark a sign For that tannins okay so again similar Except it’s a five point scale alcohol Step is a three-point scale Um and at fortified ones of course it Has to be different because our Three-point scale of alcohol ranges so We’ve got a range of low is anything up To 11 alcohol and then medium will be 11 To 13.9 alcohol and then high is 14 and Above so that’s for most wine so work of Course when you get to fortified wines They are um all high so they’ve got a Separate scale for that but you’re not Going to be assessed so you can think About it when you’re doing a fortified Wine session but you may not need to Worry about it outside of that session And um as far as I’m aware when we get To Um alcohol at fortified level then we’re Talking 15 to 16.4 for low 16 and a half To 18.4 for medium and um yeah Yep 18.5 above is high So then body there’ll be one one Mark Applying for that and we’ve got another Five point scale here Um moose so when you’re tasting your Your sparkling wines is only um only Useful um for wet for that but again you
Don’t get a mark for this so you don’t Have to write about the mousse you know What it’s delicate creamy or aggressive Um flavor intensity We’re going um yeah again five point Scale and then our flavor Characteristics well you know we’ll Think about maybe what you’ve got for Your Aromas see if that’s similar on the Palette and then you’ll make sure you’ve Got at least three again covering if you Need to cover primary secondary and Tertiary okay and then the finish a Five-point scale as well and we’re Looking at it Um Yet the same way now finish is important Because we need to think about that when It comes to our Um our complexity so we’ve got our Conclusions now so there’s only two Marks Um but I’ll talk about that a little bit In a moment and because we do our Current our encouraged as you taste to Think about quality quite a lot even Though there’s only two marks available For quality and including the Suitability for bottle Aging for our Conclusions actually The amount we think about it and talk About it in the class maybe that’s not Representative of the marks that you Would get in the in the assessment but
Then of course you know it’s uh Sometimes it can be tricky to work out The quality and the and the um and the Potential for aging so maybe it’s a good Thing that there aren’t too many marks Um assigned to this area but yeah so Quality we’ve got faulty poor acceptable Good very good outstanding um usually we Start acceptable Because poor wines there are very few of Them about they’re definitely not Selected Um for on the wine lists for your for The teaching wines and full seat Well It’s full tea and it wouldn’t ever be Assessed um you can taste them and try Them and you know so when you’re in a Restaurant you can recognize them maybe A bit more easily but Um no it’s not necessary to taste faulty Wines for the course so really we split It into acceptable good very good and Outstanding there’ll be one mark for That and we’ll reach that Mark by going Through Blick so balance length Intensity slash identifiable Characteristics and complexity and then We’re kind of it depends but generally You’ve got to think okay is this does it Have these things does it have balance If it has balance then it’s going to be And nothing else it’s going to be at Least acceptable if it’s got balance Then you know maybe one other thing or a
Couple of you know combination so it’s Balanced it’s got a bit of complexity It’s got a medium finish Um but maybe you know it’s not that well Defined the characteristics or the other Way around maybe there is some Definition but it’s not that complex and Maybe we’re looking at something that’s Good and then something that kind of has You know three things across the board Clearly Um or a combination so we’ve got yes It’s definitely got um balance Um the length is is pretty long maybe It’s medium plus we’ve got quite a bit Of complexity Um there’s good definition maybe we’re Looking at something that’s very good And then once everything is kind of yes Yes yes we’ve got balance here we’ve got Long length we’ve got great intensity And I didn’t and identifiable Characteristics and we’ve got lots of Complexity you know tick all of those Then we’ve got an outstanding wine okay So that’s kind of how you reach kind of Best fit how you reach your quality Level I think a lot of you would have Done that at level two anyway and then The level of redness for drinking so Generally we don’t have to worry about Too young we don’t have to worry about Too old it’s more about can you drink it Now
Um and has potential for aging or can You drink it now but it’s Um but it’s not suitable then you must Drink it now but it’s not suitable Um for aging or further aging so Um it’s quite straightforward really if You’re tasting it and it’s generally Quite a youthful wine that’s probably Not that complex and probably not got Lots of concentration it’s much more Likely to be a drink now Um not suitable for for aging Maybe it’s fully developed in which case It’s not suitable for further aging Um or maybe you’re drinking it and You’re thinking oh there’s a little bit Of Um tertiary here and it’s got a lot Going on it’s got concentration so yeah It’s this wine will age so it’s Something that you’ll learn about when You’re in the classroom but it’s Definitely a new thing to think about And you don’t have to be like you know Nostradamus and looking into the future Things on your tasting note will tell You like the acid level of acid the Level of tannins you know potentially Complexity things like that will push You towards a sensible conclusion for The level of Readiness for drinking and Potential for aging So yeah so you can see it’s 20 or 21 Marks available depending on whether
Your wine if it’s a white wine we won’t Be thinking about tannins or Rose I Won’t think about tenants and if it’s a Red one of course there’ll be that extra Mark for tannins and then um you know Depending on how many of those marks you Get in your exam that will relate to Whether you get a pass rate you know a Merit or a distinction Okay so excuse me again Um You can see here that we’ve got Um the Lexicon which is much wider now Um and actually what what strikes me When I look at the Lexicon Um for Um level three is we’ve got questions at The side so they’re there to make you Think about the wine the style and the Quality and being able to get to your Conclusions and also just to have a Deeper understanding of what’s in the Glass so here we go are the flavors Delicate or intense simple or complex They do need to mention simple if they Are generic or well-defined again you Can write these things down in your Tasting now you don’t just have to think About them you can write them down as Well fresh or cooked under ripe or ripe Or over ripe because all of these things Particularly when you think about Ripeness of the fruit you know ripeness Of the fruit might tell us where what
Kind of climate we’re in Um generic or well-defined will kind of Tell us about the quality of the wine Um delicate or intense again the style Of the wine so we’re always thinking Price quality style and we can link that In our tasting and you’re being asked These relevant questions as you taste Through When we get to secondary you can see We’ve got another set of questions here And you see we’ve got far more Um choices for um to pick up from as Well and so we’ve got all the flavors From yeast malolactic conversion or Oak You know and so if they are from yeast Or my electric conversion or oh what’s That telling us about the one what’s her Telling us about the wine making and the Methods of production because we can be Linking again back to methods of Production here and so our Theory can Inform our tasting and our tasting Um can help us think about the theory as Well And then we’ve got Um slightly different now because we’ve Actually split up tertiary Characteristics into deliberate Oxidation so that’s first at the top now Whereas that was the bottom and now you Can see that we’re looking at fruit Development so that’s something we Haven’t really thought about before so
Fruit development and that can be in Bottle Um and we’ve got it split into white Wine and red wine it’s got bottle age so When you leave a wine bottle for a very Long period of time these Characteristics are going to appear so For red and also for white as well so We’ve got more to think about when it Comes to you know post wine making and For a bottle and we’re here now we want To smell and taste our wine and think to Us okay not think about it’s not just Now about what am I smelling and tasting It’s about what am I smelling tasting And why why am I smelling hazelnuts in This wine ah okay maybe that’s because It’s undergone oxidation okay is that is That a style of wine you know what what Does this mean for the wine Um equally you know oh I’m smelling Things like petrol Um cinnamon um nuttiness maybe this is Good you know this is telling me this Wine has been Aging in Bottle okay and So therefore this is a wine that’s Designed to age in bottle and you can Really think about why that is is it Certain grape varieties that do that is It certain regions is it is it is it Because this comes from a particular Part of the world where you know this Has a um this is a unique style of wine And why is that and there’s lots of
Questions to ask aren’t there when You’re tasting a wine and at level three That’s what we really do whereas at Level two it’s most about okay yeah I Can smell this and this and but I could Probably tell me a little bit about Climate And potentially you know we do a little Bit of identification Um and and a little bit reasoning but Here a lot more linking and a lot more Explanation Okay so what I want us to do now is I Want us to think about so I want to We’ll watch this and I’ll kind of note Make a few notes of things but we’ve got An SAT for level two and we’ve got blank Sat here for level three and this sat Here is an SAT that we would be using For a Premiere Cruise Shipley so Um and I’ve got the lexical on the next Slide as well so if we have a look at That and we can translate it and see how That would work if in in class or when You’re online doing your activities and You’re tasting a level um at level two And you’re tasting a Chevrolet Premiere Cruise Shipley how is that going to Differ from when you’re tasting it at Level three so we can see here that we’d Get well we’d get marks potentially if This would be to be an assessed tasting But apart from that okay at level three Apart from that’s at level two pale
Lemon Okay I think we could eat that would be The same okay so there’s not too much Difference there pale lemon right on the Nose okay so we don’t have to worry Again about Clarity or condition Um but they’re there just to have a Little think so we’re thinking more About the wine um this time so um Intensity so um now we’ve got light Medium minus medium medium plus Pronounced now for this one for a Premier crucial I believe sometimes they Can be medium plus so it might now be Need to actually put this into medium Plus for intensity for Aroma Characteristics okay we need to find at Least five so for a wine like this you’d Be thinking Actually we’ve got it on the next slide But there’d be a range of primary and There’s a range of secondary and we’ll Look at what they are in just a moment Um now development so if we haven’t got Any tertiary characteristics on this Wine which we’ll see in a moment we Don’t and then this would be have to be Highlighted as a youth for wine because At the moment let’s say it’s a younger Vintage something like 2020 2021 you’re Probably not going to mostly the on the On the shelves now probably the uh the Youngest one you’ll be getting would be Around 2020.
It’s not going to be showing tertiary Characteristics Um at this point so it would be youthful Um So on the palette Um well dry would stay stay the same the Acidity would stay the same it would be High Um no tannins it’s a white wine the Alcohol or if it’s medium at level two It’s medium at level three the body so Medium bodied at level two probably for Example probably is around Medium as Well Um less less likely to be medium plus And probably a bit more substantial than Medium miners so probably similar there But bear in mind of course where we’ve Got medium we have to think about a bit More at level three Um Flavor intensity pronounced it was Pronounced at level Um yeah so it’s clearly more going on on The on the palette here than there is on The nose with this one I do find that With chably I don’t know about your Experience but yes so flavor intensity If it’s pronounced level two it’s also Pronounced at uh Um at level three and it probably means That a level two for the intensity on The nose it was more like medium maybe It’s more like medium plus there and
Then it’s just gone up a little bit on The palette because of the acidity and And other elements bringing out Characteristics Um and then we’ve got a finish long it’s Going to be long again and here we need To make sure we’ve written three flavors Of Aromas at least And we’ll look at those in just a moment So quality here very good well it’s Going to be the same quality level Um at level two as at level three but Now we will have Justified it more so What is it that it’s not got because It’s not outstanding so what’s it Lacking well here I would say it’s Probably complexity and we’ll look at That on the next slide Um and then we’ve got to talk about Potential for aging Um and here you know I think we can make An argument that it is a wine that could Age maybe because of the acidity because Of Um because of fruit concentration Um but then again you know if I think if This was a a general Chablis probably Would argue that it’s more about being Sort of fresh and fruity Um Okay so Um All right I can see that something said Um it’s saying that my Um only slide nine is being shown
I’m on slide 10. I don’t know if um There seems to be a technical issue it’s Saying that I might stop and start Sharing again Sorry I’ll stop sharing and I will share Again see if that works Okay [Music] Um Go through All right can you see slide 10 now Okay good I don’t know what happened There apologies so I’ve been talking About a lot of stuff and no one knows What I was talking about so I’ll quickly And go go through that I don’t know just I just suddenly said my screen sharing Had paused bizarrely Um okay so as you can see so everything I was talking about before Um we had um so I’ll very very briefly Go through through it again so um we can Translate the appearance exactly the Same Okay so we’ve got pale lemon for Level two pale lemon for level three for Nose medium intensity here but actually It could well be medium Plus at level Three Aroma characteristics we need to Make sure we have at least five written Down and from the relevant Um areas that would be primary and Secondary and they’d have to be included And we’ll see that on the next slide and Hopefully you’ll all see that and then
Um we’ve got Um on the palette so we’ve got um dries Don’t say that would stay the same so Dry the sweetness on both Um acidity high for both because we’re Not in medium so Premier Cruise Shipley Is always going to have high acidity Doesn’t matter whether you’re assessing It at level one level two level three a Diploma is going to be high okay no Tannins and this one’s the White wine Alcohol is medium that will stay the Same okay so it’s in that in that same Range and that’s regardless Um because it’s three point point scale For both body so body here I would say Most premier crucial years is around Medium bodied anyways I don’t think we Need to move from where we are but bear In mind obviously we’ve got five point Scale so you could move up or down Um And then um we’ve got flavor intensity Um pronounced so that would stay the Same and I can see that it’s gone up a Little bit from the nose so like I think I mentioned before Um tends to be a bit more expressive on The palette and acidity can help bring Out the characteristics there as well Finishes along here level two so finish Will be long for level three Um and then um So quality
Um would be well it’s very good Um so it’s be very good at level Um a level three as well but we’d have To justify that and I mentioned why that Was before and it would really probably Be here due to um not being maybe Complex enough Um to be um to be outstanding so Um potential for aging I mentioned that This is a Premiere Crew so it could well Have a little bit of potential for aging Um whereas maybe your general shably or Your petty Chevrolet Um will probably lack the concentration Um to to age particularly Okay so that’s our systematic approach To tasting wine and that’s looking at The structure so the appearance nodes And palettes and conclusions and so I’m Going to click on the next slide and I Hope everyone can see that okay I’m just Checking the chat just to make sure Um yes okay I’ve got some thumbs up Perfect right so um here we can see I’ve I’ve noted down some of the Characteristics the flavors and Aromas You’d expect to find for Chablis Um and they would be mainly green fruit Citrus fruit it’s an element of stone Fruit and there’s a little element of Melon this particular one and I’ve taken A tasting note from and then we’ve got Wet stone which kind of translates into That mineral quality and then we’ve got
Some yeast and some malolactic Conversion so biscuit and cream so now Yes we’d have the same thing we Translate the same thing onto Um onto our taste use the same lexicon Really but now I’d be thinking about okay maybe Actually I’d think more about the fruit Ripeness Um so um I know it’s on here actually so I could have put sort of it’s not unripe It’s ripe fruit but I might note this Down at level three Um a bit more Um and maybe think about the Um the flavors maybe being a bit Delicate Um potentially as well so you can just Start describing them and then for Secondary I’ll be thinking okay well I’ve got yeast here so where’s that Actually coming from Um well I think that’s coming from the Leaves okay so maybe actually that’s why The body is is Medium as well so we’ve Got some texture and we’ve got some Flavors and Aromas from the leaves I’m Going to think about that a little bit More on wine making and then we’ve got Um malolactic conversion so hang on a Minute why would you do malolactic Conversion and what do you get from that What do you get the creamy buttery notes But
We’ve got Um we’re using my lactic conversion here Because the acidity is very high then we Think okay well where is this wine from It’s from burgundy my electric inversion Is something that happens in Burgundy a Lot and so now we’re kind of really Thinking about what’s what’s happening What’s happening what’s the climate What’s the wine making it’s Premiere It’s Premier Crew so What do we expect From Premier crew well Premiere Crew we Kind of expect Um we do expect a bit more body a bit More complexity Um so why is this not ground crew well It’s not ground crew because if we know About why making practice in shably and Grand Grand Prix would have some Oak and That would be we’d say we’d be noting That down Um so yeah so you’re not now thinking About okay well we’ve got it’s got sort Of fresh fruit characteristics We are um so we and we’ve got high Acidity so probably in a cold climate so It’ll make sense and then winemaking Where we’ve got leaves we’ve got Malolactic what’s where in the world do You kind of do that kind of thing Um well burgundy and then you know but We haven’t got Oak in this wine we’ve Got very fresh fruit characteristics Something well this is very typical then
Of shably potentially and what’s the Difference between a Chablis AOC a Premier Cruise Shipley and a Grand Prix Shably and so you can be really delving Into methods of production linking it to Climates linking it to to Regions and Specific wine making practices so There’s lots and lots of things to think About when you’re so it might look on The surface oh yes I’m writing the same Things but actually you’re thinking About it in a slightly different way and You’re feeling like you understand the Wine more Okay so we’re going to do a very brief Comparison now and hopefully you can all See slide 12 now I don’t really know What happened earlier so um let me know If you can’t I think I’ve got a thumbs Up for that that’s good Okay so now what’s in Foundation is a Rose wine Um and we’ll have a look a little bit Across here because again wine making is Really interesting for this wine so We’ve got Um We’ve got medium Um intensity so that would be the same We’ve got pink orange now pink orange Now we’re going to use salmon at level Three it’s you know to be honest pink Orange sort of came after salmon so um Salmon so pink orange would have been
Salmon in the past but really when we Say salmon what we mean is it’s a bit Pinky it’s a bit orangey it’s not Distinctively pink it’s not Distinctively Orange it’s kind of in the Middle and then Intensity on the nose medium for level Two I would say for this kind of wine It’s probably around medium um at level Three and maybe medium minus And Aroma characteristics are all Primary Now we’ll talk about what we would Describe the aroma characteristics that Just on in a minute but we’ve got Sweetness now now you can see that for Sweetness we’ve got a wider range and Sweetness here we’ve got drop for level Two dry off dry medium and sweet well For for level three we’ve got dry off Dry medium dry medium sweet sweet and Luscious so it’s quite a different scale Now this wine is medium at level two so It’s either gonna be medium dry or Medium sweet at level three and again It’s a perception thing Um but it’s probably around medium Medium dry Um it depends because some some whites Infantiles have more or less sugar than Others but again you’re going to have to Now decide is it at the drier end of Medium or the sweeter end of medium so It depends on on the on the style you
Have there Um the acidity Medium but probably For this wine I’d go on the palette Medium plus actually because usually They do have a bit of freshness of them But they’re not quite as high as say Something like a Chablis so we’ve been Moving up we’d have to be a little bit More specific there Um no tannins it’s a rose and then Alcohol is low Because these are usually below 11 so Now we’re going to think about wine Making why is it low why is the alcohol In this wine and think and go through The method of production so we’d be Thinking about the wine making as we Taste this wine quite a lot Um the body is light we’ve got lower Alcohol it’s not concentrated Um so that would stay the same flavor Intensity medium that would probably Stay the same and then flavor Characteristics are all primary we need To have at least three of them on the Next slide I’ll talk about the kind of Words we would use to describe this one And the Finish is a short finish so that Would stay the same so quality level Well we’re probably going to find that The stock quality level is the same Because that’s uh you know once it’s Acceptable it’s acceptable across the
Board and we’ll think about why it’s Acceptable Um and um and that would be now well is It in Balance yes it probably is in Balance with you know the medium plus Acidity it’s by balancing the sugar well Um the length though is short the Identifiable characteristics well a word I would probably use to describe Characteristics from White Zinfandel Would probably be generic and getting Confected so those aren’t generally Words that are very positive when it Comes to describing the identity like The um the definition of flavors and Aromas And complexity well we’ll have a look at A moment we’ll see that there’s only a Very small range of characteristics Really that you find in this wine So if it is a youthful wine it’s not That concentrated Um and it’s really known for its fruity Youthful quality then it’s a wine that Would be Um not potential would not have Potential for aging so you just say Drink now not suitable for aging Right so Here we go so you can see there’s a few Things but Bear in mind that really they’re mostly Just red fruit characteristics there’s a Hint maybe of melon hint of Blossom
Um and these are not just really Describing any extra characteristics in The way I’m saying the fruit is ripe Um and there’s a candied note to it it’s Like infected so really I mean what Couple of clusters so that’s not a Complex wine so that’s and then I would Be adding here for this because it’s not That they’re written on the SAT but I Would add simple for this and for level Three you’d have to to get your marks so It’d add simple I think you could even Use the word generic and that’s where You get your marks from so you could Write some and they’d all be primaries They’d have maybe some red fruit Characteristics potentially Blossom or Melon Um you might describe the wine as Affected or simple as long as you’ve got Five things written down one of them is Simple then you’ll get your five marks They can all be from primary because it Doesn’t have any secondary or tertiary Characteristics Okay so hopefully that’s kind of shown You that there is a difference in how You approach tasting the wines of course There’s quite a few similarities from Level two but a lot more thinking and Linking and Analysis of the wine goes on At level three and of course we’re Encouraged to think about methods of Production we’re encouraged to think
About the um the Aging ability and in More depth the quality of the wine as Well So Um I am here to answer some questions That you have so I see we’ve got quite a Few questions Um on in the Q a and Um okay so I’ll try and answer these Verbally live so anyone who’s watching Um on them on YouTube will be able to Get the benefit of this so um most Famous one from Italy I don’t I mean There’s a lot of famous white wines from Italy so I’ll leave that for you to find Out Um Okay and any any questions you have Please put them in the Q a rather than In the chat box Um so yes I’m not not really here to Answer about famous Wines in the world Um but uh we you know Pinot Grigio maybe Um that’s rather a famous white wine From uh from Italy Um so the excess tasting is written Response not verbal observations Absolutely Paul so you’d be writing a Tasting note you’ll be given an answer Sheet for the exam but as you go through The course you’ve got a booklet where You can write all your art a bit like For level two you’ve got places to write Your
Um your tasting notes and so when you Actually do your exam yeah it’s all Written down Um and and it will be assessed as such So I hope that answers your questions so Um in class of course you could talk About wines and with friends and and Maybe colleagues or whoever you’re doing Tastings with and practice with you Would hopefully talk about the wines but Um for the final assessment it is Written Okay if you’re one level off on the Assessment level so medium acidity Although the wine is medium plasticity But you still get a mark for this or do You have to be spot on for the exam well That’s a very good question Wolfgang and The answer to that is it depends so if You’re if the marker feels there is a Little bit of ambiguity so let’s say You’ve got a wine and you know you’re Assessing it maybe there’s a few people Assessing it and some think oh this is Medium plus and some people think it’s High Um or like in your example you know for Some it’s medium for some it’s medium Plus then um and it’s a little bit Ambiguous it’s not it’s not entirely Certain then usually what will happen is The marker will accept both of those Answers but you can only write one of Them okay so you don’t need to worry too
Much Um if if it is if it’s medium plus but You put medium but the marker thinks it Could be interpreted as medium then the Mark would be available for that but That won’t happen all the time because Some some wise they will just be a Specific level yes if you if you miss That then you will lose a mark there We won’t gain that Mark Okay Um do you recommend to use wine Aroma Kits to train the nose the Navy van Etc Well that’s up to you I would say that Probably more accurate to just to taste The smell and taste the actual things Um that they have in the Navy van so for Example it’s probably cheaper to buy an Apple and Um some of the spices that they actually Have and then you can use them then Buying the aroma kits I have bought Those Aroma kits before and the issue is That if you get the lids confused and They yeah then some of them are a little Bit synthetic you know it depends I Think some people find them useful but Um I don’t think you need them let’s put It that way and they are quite pricey Okay Um okay so now the tanning Mark does not Apply to white wines no and I know there Are some skin contact white wines out There but that’s not going to be
Something that we focus on um at level Three Okay and what’s the best way to prepare For the level three exam is you tasting And getting the right answer what’s the Passing right of level three well you May have noticed that actually there’s No question about identification so you Don’t need to worry about identifying The wine Um correctly you just need to assess What’s in the glass so the best thing to Do is to just taste and practice writing Tasting notes and in fact from your Theory and what you learn about online Or in class you could write try tasting Notes even so if you know what you can Have a go at let’s say pick out a Classic wine Um And and write a tasting notes Um and and and kind of have a look at Your in your book and see if that’s sort Of describes the wine accurately Um so there’s no kind of How do you say right answer I guess what You mean are you assessing the wine Correctly well let’s be honest it does Take practice but you can practice it Um not just tasting but also writing dry Notes as well so that’s when you’re Writing generally about a wine Um without tasting it but having it you Know and then looking at the theory
Behind that Um but it’s always great if you can get Into into tasting groups as well to Practice So what is meant by fruit development Compared to bottle age so it’s a similar Thing really Delphine that the fruit Evolves over time and so but other Things happen in the bottle too so for Example for a Riesling let’s say there’s Aging for a long time the fruit would Might change to be more dried fruit so You might get Citrus turns into more Citrus peel but then other things like Bottle age will be you get that kind of Pectoral note and maybe a honey and Note And Smoky notes so that’s a slightly Different one is focusing on what Happens to the fruit Evolution and the Other is other things that tend to Happen Okay Um so hi shreen Um so no question on the SAT but a few Questions online tasting is there any Way to improve our perception of the Wine by eating or not eating before okay So eating and not eating before you want A neutral palette when you’re tasting so You know often bread or crackers or Water can help with that um because bear In mind of course as soon as you have Something on the palette you’ve changed What’s going on in your mouth and when
You taste something after that it’s Going to affect it so a neutral palette Is is a good idea so don’t be having Strong coffees before you taste Um how long do you keep the one in your Mouth to maximize the quality of the Wine tasting well you keep it in a few Seconds swoosh it around lots of Swooshing so it covers you know your Tongue your side of your cheeks Um get it on your gums for tannins and Stuff like that Um is there a way to enhance your old Factory receptors to better detect Subtle Aromas just practice really the More you practice the more you discuss Wines with people the more you’ll become In tune to what’s in the glass also you Do need to experience the things on the Lexicon so if you’re looking through That leg skin and think oh I don’t Really eat much red fruit maybe now is The time to start tasting and eating it So that you’re very aware of when you Smell it and taste it in in a glass okay So you need to know what those Characteristics are going to taste like Already you need to be prepared for them To be in the wine so have them ready in Your mind or have the sat with you if You’re not being assessed at that time Ready to recognize them and then just Practice and the more you practice the More you will pick up things and always
Good to have conversations around the Wines where you can I hope that helps Okay Um in level three our students expected Um to remember everything from level two Um You It’s a good idea if you remember stuff But it is because Generally it is advised to do level two Before you do level three Um because if you do level three without Doing level two where you have to do a Test Um but most most apps require you to be Very well versed in great varieties and Regions Um before you can do level three so I Would say read your level two book if You’ve done level two first Um and you know there are lots of apps With flashcards and things like that Um so you can um you can like access Those to maybe remind yourself so I Think yes if you do need to have a good Understanding of grape varieties and Regions Um and some wine making methods before You embark on level three you wouldn’t Want to go into level three Um not being prepared because there’s a Lot there’s a big jump between level two And level three and if you have the
Opportunity what I would do is if you Get the book before you start the course Is to read the book before you start the Course read it before read it during Read it after Okay more for Theory though really for Uh and for tasting Um what Mark needed to pass this test Tasting if you fail it do you need to do The redo the whole exam with you Etc two Good question Tom so you need 55 to pass Um and you need if you fail let’s say You fail Theory be past tasting then you Only have to do tasting again so you Have to talk to your provider and find Dates when you can come back and you’ll There’ll be a fee to to buy to to Register for the exam um but yeah if you Fail one and pass the other then you’ve Got that one in the bag you don’t need To worry the one you’ve passed you’ve Done you need to focus on the next bit And say yeah 55 is the it’s the plus Month for both tasting and Theory Yeah And how long do you have at the tasting Exam process one one good question Um so yeah you’ve got 15 minutes 15 Minutes per wine so 15 minutes to to um So half an hour in total so best to Share it across the two wines There we go if you do wsct online do you Buy your own wine to taste while on Zoom So different apps different providers
Will do it differently often it’s a Series of online activities Um rather than Zoom calls and you’ll be Given a prescribed list of wines to Taste for that particular week so yes You you do need to buy the wines Yourself and so you’ll need to Source Them and obviously you know it’s it’s Easier maybe if you’ve got more access Depending on where you are in the world What your job is and but do look out for Places that do pre-bottled samples Um and also half bottles as well Um because there’s quite a few Distributors who who do that Also you don’t need to have tasted every Wine in the world Um you just need to be able to assess What’s in your glass as long as you can Calibrate well don’t feel that you need To taste absolutely everyone out there To feel confident as long as you can Calibrate what you’ve got so you can Tell tell the difference between levels Of acidity levels for tannins for Example you’ve got good Um good understanding of the kind of Range of Aromas and flavors then you Know you don’t need to place it Everything because it’s not an Identification assessment Okay so Catherine I find difficult to Name the flavors I get in wine and would Like to develop my sense of smell and
Ability to know what is what you have a Tip on how to do that I think what I’ve Said before just make sure you’re Familiar with those things around you Um so when you look at the wine the Level three lexicon you can go okay and This is available on the website so you Can download it at any time you don’t Need to be on the course to do that so Um you can just so you know all those Things then you just practice smelling Them then you practice smelling wine and Thinking about the what you’ve got in The wine so it’s practice nobody comes Into wine with a naturally really great Um sense of smell if you like So I think there’s a bit of a myth out There that some people are better Tasters than others I mean it’s it’s Experience and practice I know over the Time that I’ve been doing wine it’s it’s Gone up I’ve got I get better and better All the time okay so I’m still still Getting better So there’s no real you know practice Familiarization of Aromas and flavors Is there any negative marking no there’s No real Yes and no okay um it’s very rare that Your marks would be capped okay and they Capped the mark so it’s not so you don’t You don’t what will happen and this is The only instance that this really Happens is if you’re writing
Um flavors and Aromas that are Completely wrong and do not refer to That wine at all then they’ll say okay Well this person cannot get the full Five marks for Romans so let’s say You’ve got a sauvignon blanc Um from New Zealand and you start Writing Secondary carrot loads of secondary Characteristics maybe you’re writing red Fruit Aromas you know things are so Obviously wrong they’ll say well there’s No way even though they’ve put five Primary characteristics there that can Relate to saving your block they’ve Added so many other things that don’t Describe that wine there’s no way we can Give them five marks for this so even Though they’ve got they would have five Marks if they hadn’t written the other Things that don’t relate we could only Give them four marks so that kind of Thing so you get your marks cap but Honestly you have to be really sort of Kind of off-piste with the wine so Really not understanding the wine To to get to get there so um yeah you’re Not gonna get lots you should be Negatively marked too much where you get Things wrong for you know Um the appearance maybe the other Structural elements the quality you just Don’t get the mark That you would have got if you got it
Right Um okay if you’ve got 41 during the exam You just won’t you won’t get a 41 in the Exam because the wine will be will have Been assessed by the educator and they Will if it’s faulty when they assess it They’ll change it for wine it isn’t Faulty so you’ll get a different one Okay Um aging potential isn’t all wine for Drinking now or produce someone have Bottled it Um okay so yes you can age wine but yeah Does it age positively Um so yes a lot of wines to be honest 95 Of wines out there are to be drunk in Their youth Um but there are wines out there that You need to age so for example something Like a very high quality Left Bank Bordeaux with right back Bordeaux which Um when a red wine in its youth Italians Will be too high the oak will be not Fully integrated so um not all wine is For drinking now or something like a Barolo yamborello very very high tannins Um but then yes and lots of wines that Will get tired quite quickly so Um So some wines you might have an answer Where it could be maybe yes and no so There are positives about it being young And there’s positives about it aging and Maybe that’s preferential you know it’s
Personal preference and so you would be Able to answer either And get the mark and but there’s some That definitely they’re not going to age And some that definitely they um will Age so yeah you can have a big Conversation about that but generally You’ve got to kind of calm down usually Come down on one or the other and have a Good idea why that is Okay Um so Minecraft from Mexico which Countries are new producers of quality Wine in recent years which are their Flagship grapes and which no right this Is I’m afraid this is something that You’d have to look at in the Specification Um because that’s a big big question There so if you want to know what wines Are on the course you can download the Level three specification I think that’s Uh Um that’s the key thing Um and um yeah I’m afraid I’m not gonna Have time to answer all of that right Now sorry Marco Okay assessing the strawberry coming in Primary Premiere Crew versus the um Appalachian this seems like a jump to Being able to know the region the one Comes from that’s the winemaking process Does this mean we know what the wine is That’s being assessed so in class you
Will know what the wine is that’s being Assessed most of the time they’re not Going to be blind wines Um very rarely and and Um you know when you’re writing your Tasting notes you’re gonna while you’re Doing the course you’re gonna know What’s in the glass so um you will know What the wine is when being assessed so Therefore most of the time so therefore You can talk about that okay you know Blind tasting is just a part of the Assessment at the end Um really we’re learning and we’re Learning about the wine so it would be Kind of not very helpful to show most of The wines blind Um and of course when we look when you Read the book there’s a lot of theory There and that theory like the region And winemaking in certain regions you Can apply to the tasting Um what’s the difference between French Syrup and Australian Shiraz well you Should know that from level two and We’ve got different climates and Different wine making Um and that’s something that you’ll Explore when you get so I think I think This is quite the right forum for that Right now Um but uh there are differences and That’s often to do with climate and Winemaking and that’s something that uh
Um that you will find out on the courses Okay Um if you took the level two in 2018 is There some Theory updated that I should Learn before starting level three Um to be honest you’d be fine to go Straight into into level three Um it’s not not drastically long ago That you did it I would argue that if You’ve done it quite a long time you Know if you’ve done it like over 10 Years ago maybe good idea Um to get in touch and and maybe see if There’s any materials or look at the Specification probably a good idea yes I Think the events team will put up to Look at the specification but 2018 I Don’t think we’ve had anything change Too dramatically there’s been a few Little tweaks but yeah look at the Specification Okay Um what is the future climate based on The presentation of Border climate what Will be wine harmes oh my goodness to me That is a question that I could write You know a 10 000 word essay on so I Think probably we’ll leave that for now But definitely climate is important and You know just for your own personal Um studies you can be thinking about Climate change and different varieties Around the world because that is quite Exciting maybe a little bit worrying but
Definitely a fascinating topic okay and Shereen can you smelling mommy and a Wine Umami is a taste so no would be the The short answer to that so there we go If anyone’s got any further questions I’ve um hopefully answered all the ones Um So oh so I’ve got a few got something Here from Infinity Um are we allowed to have the Lexicon Sheet with us in the exam no you’re not So that sat that you’re still there Um that those green sheets Um no you need to learn them off by Heart and um so you will not be allowed As an exam but very uh Um a very good uh question there Um so yes I think um let me just see I think I’ve answered all your questions I’ll keep me considered anymore I think That’s it I’ll be back Um yeah so thank you very much for um For your participation And um Yeah I hope I hope it was useful Um I hope it was enjoyable a good a good Start to the week and we we look forward To to seeing you um if and hearing from You if you do decide to uh to embark on Your level three Oh here we go Um in general how should we allocate Study time for each examination criteria Again that can be found in the
Specification so have a look there Um probably you’ll need to spend more Time on the theory element because There’s a big book to learn Okay thank you
