||11th April 2018 - 25th July 2018
||Wednesday evenings 7pm-9pm for 16 weeks
||Seminar Room 2, Wolfson College, Linton Road, Oxford, OX2 6UD
||25th July 2018
This course builds on the knowledge and tasting skills acquired from the Level 2 (Intermediate) course and continues with a clear focus on developing effective tasting technique. Successful students will be able to describe the production methods and organoleptic characteristics of a broad range of high-quality wines and spirits from around the world. The WSET Systematic Approach to Tasting is followed when tasting each wine.
The course runs over 15 sessions of 2 hours each, plus a final examination consisting of a Theory paper (50 multiple choice questions + short written answer questions) + a Tasting paper (blind tasting of 2 wines).
The Total Qualification Time for this course is 84 hours. At Wine Matters we give you 32.5 Guided Learning Hours meaning you should complete a minimum of 51.5 hours of study outside of the classroom environment.
The sessions are as follows:
Session 1: Introduction & Tasting Technique
Session 2: Natural Factors & Human Influences In The Vineyard
Session 3: Human Influences In The Winery
Session 4: White Wines Of Alsace, Germany, Austria & Tokaji
Session 5: White Wines Of Burgundy, the Loire Valley And Bordeaux
Session 6: Red & Rosé Wines Of Bordeaux, South West France & The Loire Valley
Session 7: Red Wines Of Burgundy, Beaujolais And The Red & White Wines Of The Northern Rhône Valley
Session 8: Red Wines Of Northern Spain And Red & White Wines Of Northern Italy
Session 9: Red & White Wines Of Central & Southern Italy, Red Wines Of Portugal And Red & White Wines Of Greece
Session 10: Red, White & Rosé Wines Of The Southern Rhône Valley And Southern France. Red Wines Of Spain Part I And White Wines Of Spain & Portugal
Session 11: Premium Red Wines Of The New World
Session 12: Premium White Wines Of The New World
Session 13: Regional specialities Of The New World
Session 14: Sparkling Wines
Session 15: Fortified Wines