Showing posts with label wset diploma exams. Show all posts
Showing posts with label wset diploma exams. Show all posts

Tuesday, 16 August 2016

WSET Diploma - done and dusted

On a grey winter's day in Manchester I started the WSET Diploma; two and a half years and eight exams later, on a sunny summer's day in California I finally received the result for my last exam on fortified wine. I passed, meaning that I passed all six units at the first attempt, and I am officially done and dusted with the Diploma, feeling both euphoria and relief.

It's been a long, exhausting, and challenging process, but I've got a huge amount out of it. When I started I thought I already knew a lot about wine, but I now realise how little I actually knew. The world of wine is huge, and for the Diploma I've had to write an essay on China, study Indian, Japanese, and Cypriot wine, and learn the differences between all the Burgundy villages. And that's just wine: one of my first exams was on spirits, and I had to jump into a month-long crash course on all the varied production methods and styles of spirits. (Somehow, I passed that exam with merit, I don't know how.) 

Despite occasional frustration, it's all been worth it. I'm a much better taster, my writing has become more precise, and my knowledge about wine is extensive - although I'm perhaps more humble about admitting what I don't know, because one thing I've learnt is that you can never know everything about wine. 

I'd highly recommend anyone who is serious about a career in the industry taking the WSET Diploma, but don't take it lightly. It's a lot of hard work and the WSET require a very rigorous approach to both tasting and writing about wine. Even as someone who has a PhD, the Diploma is as tough a qualification as it's possible to take. Which is why I'm pretty proud to have passed. 

Sunday, 14 June 2015

The Longest Day: WSET Diploma Unit 3 Exam

The ideal way to approach an exam is to be relaxed, calm, and focused. So I set off at 6:45 to make the hour-long journey from Napa to San Francisco for the day's tasting and theory exams. The plan was to do a quick tasting with my study group before the exam to get into the right frame of mind. I knew there'd be traffic but I did not factor in rain. The slightest drizzle brings the Bay Area to a halt. Yes, there's a drought in California, yes, rain is unusual here, but believe me Cali folk it is safe to drive faster than 20mph in light rain. Crawling along the freeway, the 50-mile journey took 2 hours 45 minutes. I stumbled, sweating, shaking, and just about ready to cry, into the exam room at 9:30, the very minute it was scheduled to start.

Thankfully, our tutor Adam Chase had delayed the start and I hadn't missed an exam I'd spent over a year preparing for. There was even time for a member of my study group to give me a taste of a Vouvray - never has Chenin Blanc tasted so good. And it proved that a quick sip of a refreshing, dry white wine is a great way to prepare the palate for an intensive tasting. 

the tasting 

Twelve wines, organised into four flights of three. We were given an hour to taste the first six wines, followed by a ten-minute break and then the final six wines. 

flight 1

Each flight had a different theme. The first flight was three white wines, all the same variety. As with all the wines, we had to write a tasting note, assess the quality, and state its readiness for drinking and its ageing potential. We also had to say which country and region each wine was from, before concluding at the end of the flight which grape variety the wines were made from, giving reasons for our conclusion. The wines were quite clearly Chardonnay; working out which region each wine was from was more difficult as Chardonnay is made in such an international style.

William Fèvre Chablis 2013

I got some oak on this wine, so although I said it was from Burgundy I didn't think Chablis - but Fèvre have been using more oak in their wines in recent years. It would have been nice if the WSET had chosen a more typical example of Chablis.

Hardys HRB D652 Chardonnay 2011 (Australia)

An oak bomb that could have come from any warm climate region: I guessed California.

Au Bon Climat Wild Boy Chardonnay 2012 (California)

From one of my favourite producers, the Wild Boy is only available in the UK. As this exam is taken all around the world, choosing wines that are distributed in different countries may help. I guessed the wine was from Chile, as I'd already gone for California for the previous wine.

flight 2

The second flight had one white and two reds: this time we had to say which country/region they were all from, as well as deciding which grape variety each wine was made from, again giving reasons. I actually got all three grapes, but changed my mind on the first wine at the last minute as I was confused trying to think of a country that makes sweetish Riesling, Pinot Noir, and Cabernet blends. I could only think that the wines were from France, so at the last second crossed out Riesling and wrote Chenin Blanc - forgetting that New Zealand produces forgettably small amounts of medium-dry/sweet Riesling.

Te Kairanga Martinborough Riesling 2011

Medium-dry and rather shallow, yet with lime aromas characteristic of Riesling. Should have stuck with my instincts.

Yealands Estate Reserve Central Otago Pinot Noir 2013

This was a good Pinot Noir, though rather too full-bodied and fruity - factors which should have led me away from Burgundy.

Villa Maria Reserve Gimblett Gravels Cabernet Sauvignon/Merlot 2010 

Balanced and integrated, this was a really good example of a Cabernet Sauvignon from a moderate climate. It was slightly herbaceous, with green, minty aromas which made me think of Bordeaux.

I finished one minute before the time was up: 6 wines in 60 minutes leaves very little time for reflection. Instead, it's a case of constantly writing while simultaneously trying to assess the quality, identity, and connection between each wines. The one good thing about this is that, right or wrong, you just have to move on.

flight 4

For the next set of six wines, I decided to do the fourth flight first as it featured two whites and a red. This was a mixed selection of wines we had studied, with no link connecting them. As well as assessing the quality, we had to state the grape variety/ies and the region the wine came from.

Baumard Carte d'Or Coteaux du Layon 2013

I figured out this was a really sweet wine, so my tasting notes should be quite accurate. I concluded, however, that this was a Riesling from Rheingau rather than Chenin Blanc from the Loire: once again I got my Riesling and Chenin Blanc mixed up. If only the Chenin Blanc I'd quickly tasted in the morning had been sweet rather than dry. This was the only wine of the twelve which I rated outstanding.

Fillaboa Albariño (WSET haven't released the vintage)

This was a beautifully aromatic wine, grapey with ripe stone fruits, but with a really dry, mineral palate. Albariño didn't cross my mind though - the nose was so grapey that I went for Muscat from Alsace.

Trapiche Gran Medalla Malbec 2011 

I went out on a limb with this wine and called it a Recioto from Valpolicella, as there seemed to be a definite sweetness on both the nose and the palate. I was completely wrong about that.

Failing to get the grape or the region right may seem a disaster, but even though I declared that the Malbec was a sweet red wine I actually think my tasting notes were pretty decent.

flight 3

I then moved back to the third flight, which was wines all from the same region. Strangely, we didn't have to identify that region. Instead, we had to give a detailed assessment of quality - for this section there were 8 points rather than the 4-6 points for the other flights. Having found out the identity of the wines, I'm glad we didn't have to name the region. I was convinced these three wines were from Rioja: the first two wines were oaky, with red and dried fruits, while the third was young and fruity.

Domaine le Couroulu Vacqueyras Cuvée Classique 2011

The nose and palate of this wine were so mature and developed that I instantly concluded that it was a Gran Reserva, and one that was ten years old at that. It was quite a beautiful wine albeit losing some of its freshness, and I was very surprised to learn it was less than five years old. Because I thought it was so much older, this is one wine from the exam I will have lost quite a few marks on.

Val de Garrigue Cuvée du Pape Jean XX Vielles Vignes Châteauneuf-du-Pape 2012

I thought this was a modern Reserva; as it's been aged in oak for 12 months, I at least got the ageing right. This had really nice red fruits, but didn't seem quite balanced - maybe a bit too young still.

Les Galets Côtes du Rhône 2012

Young, fruity, and nondescript, this completed the trio of basic appellation, good appellation, and top appellation.

I came out of the tasting exam already exhausted but content that I'd done enough to pass. Although I'd misidentified some of the wines, I felt my tasting notes were accurate enough - which is what I think wine tasting should be about. Put simply, all I want to know when I taste a wine is, What does it taste like? and Is it good? 

the theory 

After a near three-hour drive and a two-hour tasting exam, the last thing I wanted to do was a three-hour theory paper. But did it I did. 

I was expecting some obscure questions designed to torment us, but all of them were fair enough. I still made some basic errors which I'm annoyed about but there's no changing anything now. Here, paraphrased, are the five questions I answered, followed by the two I avoided.

Account for the differences in the style, quality, and price between the following appellations:
a) Pauillac b) Barsac c) Entre-deux-Mers
This was the complusory question, the one everybody was dreading in case it asked something we knew nothing about. This was a very approachable question, though: very high-end red AC from Haut-Médoc; sweet white from next to Sauternes; and basic dry white from the biggest producing area in Bordeaux. (If I had been answering this question in Manchester, where I started studying for the Diploma, I would have had to answer on Pomerol instead of Pauillac. The questions vary slightly for Asian, European, and American papers.)

"Riesling can claim to be the world's finest white grape variety." Why is this the case (60%)? Why is Riesling unfashionable in some markets? (40%)
This was another question you could really get your teeth stuck into.

Describe the red wines of the south of France from:
a) IGP/Vin de Pays b) Corbières c) Bandol
I engaged in a bit of bluster for this one, but hopefully I threw in some accurate information along the way. My answer for Bandol can be summed up as, The red wines are really, really good - which I think is impossible to dispute.

Discuss the climate and choice of grape variety in five of the following regions:
a) Aconcagua b) Clare Valley c) Okanagan Valley d) Central Otago e) Salta f) Central Valley USA
This is the answer I am least confident about, with a lot of repetition (particularly the phrase diurnal temperature varitation). I also got confused about Salta, saying Chardonnay was grown there instead of Torrontés. That really annoys me, because I knew that and I lost some easy points. The region I avoided was Canada's Okanagan Valley: I could describe the climate (cold winters, very hot summers, arid conditions) but couldn't remember which grape varieties are grown there. Wines from Okanagan are not ones I encounter every day. (On the European paper, Coonawarra and Lodi were asked about instead of Salta and Central Valley.)

Write about three of the following grape varieties:
a) Assyrtiko b) Savatiano c) Agiorgitiko d) Xinomavro (60%)
What are the challenges facing the Greek wine industry when selling the wines abroad? (40%)
I was able to cover most relevant points regarding Assyrtiko, remembered that Savatiano is the main grape in Retsina, and wrote down some information about Agiorgitiko, some of which was accurate. I could still be writing about the challenges facing the Greek wine industry. 

Describe the following wines and discuss how factors in the vineyard and winery determine their character: premium Stellenbosch Pinotage and bulk Worcester Chenin Blanc. (70%) What advantages and disadvantages might producers of these wines face in the market place? (30%)
There's only one wine I would rather less write about than Pinotage: bulk Chenin Blanc.

With reference to the wines of Italy, write about five of the following:
a) Gaja b) Dolcetto c) Teroldego d) Bianco di Custoza e) Collio (Collio Goriziano) f) Gattinara
Going into the exam, I felt quite confident about Italy. I took one look at these options, however, and moved on to Greece. (The options on the European paper were very different and, apart from Valtellina, I would have felt more confident answering them: Gaja, Teroldego, Arneis, Bardolino, Colli Orientali, and Valtellina.)


This was as tough a day as expected: the range of wines and theory questions covers just about every area imaginable. It requires not just factual knowledge, but interpretation of that knowledge. It also demands five hours of writing by hand, something I haven't done since my school days. Although I hope I've passed both papers, I feel - as I did after taking my spirits and sparkling wine exams - that I'm now better prepared to take them than I was going in. Whatever the outcome, there's always more to learn about wine, but for the time being I can go back to studying and tasting (drinking) wine for my own pleasure rather than for an exam.

After all that, there was still the drive back to Napa. Seeing the traffic going on to the Bay Bridge I pulled over for a much-needed nap. Waking up, the traffic was still there, so I went for a much-needed beer. After that, I still found myself in stand still traffic for half an hour before it finally eased up. I got back home at 9pm, a long 15 hours after I'd left, and poured myself a much, much-needed tequila.

*update* (12 September 2015)

I today received confirmation of my results, passing both tasting and theory with merit (meaning I scored 65%+). I was delighted enough to pass, let alone to achieve a good score. The results are broken down further by question, and I thought I would share how I did for each one to give an idea of how my initial reaction corresponded with how I actually performed.

tasting
flight 1: pass with distinction - as these wines were clearly Chardonnay, I wasn't surprised I had a good score
flight 2: pass with merit - I identified two of the wines correctly and my reasoning that the wines came from a cool to moderate climate were sound
flight 3: pass - given I thought that the wines were from Rioja rather than the southern Rhône, it's not surprising I didn't score as well
flight 4: pass - again, thinking that an Argentinian Malbec was a Recioto was always going to damage my score. But in both these flights, I wrote accurate enough tasting notes

My tasting scores were more up and down than I would have liked, and I need to become more consistent in my ability to identify a wine.

theory
question 1: pass with distinction - I'm very pleased to have got such a high score on a question on Bordeaux
question 2: pass with merit - I felt I did a good job balancing fact and opinion in answering on Riesling
question 4: pass with merit - I thought I'd made up a bit too much answering this question on the south of France, but it must have been more accurate than I gave myself credit for
question 5: pass with merit - I felt I answered these questions on the climates of different regions well, but I was disappointed that I made a couple of basic mistakes, such as saying that Salta is known for Chardonnay
question 6: pass - my answer on Greece was certainly weak on describing the grape varieties, but I think I compensated enough on talking about the challenges facing the Greek wine industry

I went into the exam very nervous about the theory, but I'm really pleased that I managed to marshal a year's worth of study into consistently good answers. Knowledge that's already disappearing now that I don't have to prepare for an exam ...

Monday, 17 March 2014

Diploma Exams

I'm just two months into the Diploma and I've done three exams already. There's been some intense studying going on and it's a relief I can finally sit down with a glass of wine (Pieropan Ruberpan Valpolicella, since you're asking) and relax. Our next exam isn't till June, so I'm not sure why the WSET have found it necessary to cram these three very different exams into such a short period of time. Anyway, here's how they went...

Wine Production

The Diploma starts, obviously, with Unit 2 (out of 6), which focuses on all the technical stuff - what happens in the vineyard and the winery - the building blocks to everything we go on to study about wine. We took this exam in February and I wrote about it then. I passed with distinction, which I won't be doing for these next two exams.

Sparkling Wine

The next exam was Unit 5, on sparkling wine, which we had to study in conjunction with Unit 4, spirits. It was hard studying these two completely different and equally vast topics together. The amount of information we had to process, let alone the amount of drinks we needed to try, in just the space of a month, was at times overwhelming - not forgetting that we have other things to do in our lives as well. I was helped by going to a series of trade tastings where I sampled all the sparkling wine I could and by a blind tasting of nine spirits very kindly arranged by Sam of Manchester House. All that work doesn't quite prepare you for the pressure of the exam itself, though.

Both the sparkling and spirits exams are in the same format: three drinks to taste blind and three subjects you to have write a paragraph on. The exam's 65 minutes, so you have roughly just ten minutes for each drink and question. I decided beforehand to tackle the written answers first to get the factual information out of the way and, for the sparkling wines, to allow the wines to warm up and the aromas to become more apparent.

That cunning plan fell to pieces with the first question, which caused a wave of panic to rush through me as I read it. "CM (Coopérative-Manipulant)" was all it said. First question I asked myself as I fought off the panic: what's a Coopérative-Manipulant? Second question: even if I remember what one is, how do I dredge up enough information to write an answer? (Each question is worth twenty-five points, so you pretty much need to say twenty-five things.) Third, and final question, How and why would the examiners ask this question? A bad day at the office that they decided to take out on the whole world of Diploma students?

After the exam, we all clustered together to work out how we should, or could, have answered that question. First off, we reached for our study guides to see what it said about Coopérative-Manipulant. Here's what we found:


That's it, and half of that definition was the question. However, the WSET advise that we read other material to deepen our knowledge so when I got home I looked at the recommended further reading, Christie's World Encyclopedia of Sparkling Wine. This book is exhaustive and here's what it says:


Slightly more helpful, but that's not the only book I've got for further reading. We got sent a copy of the Oxford Companion to Wine with our study materials, and this is our go-to book. It did expand on the above entries a little.


Even with these books to hand, I'd be hard pressed to write a detailed answer and in exam conditions it was an arduous task requiring some imagination. What was particularly frustrating was its close emphasis on a term from a traditional wine-making area, rather than stretching out to newer areas. I was all prepared to write about Argentina (Moët & Chandon are just about to release their first Argentinian wine in the UK - one of a million facts I never got to use) or the issues around quality New Zealand sparkling wine reaching the market it deserves, but here I was blagging about two letters that sometimes appear on a bottle of Champagne.

My mood wasn't improved by the next question - "Saumur." That fashionable, high-quality, commercially important Loire Valley sparkling appellation. Oh, is that a question about France again? I was ready to answer a question about the Loire, but didn't think they'd ask about a specific appellation because they're not important enough. Wrong.

After the very specific and then the specific, came the massively broad - "Black Grapes," a subject I could have spent the whole exam writing about. I seem to have taken a different approach to answering the question than my fellow students, writing in detail about Pinot Noir and Meunier, the two black Champagne grapes, with a passing reference to Sparkling Shiraz at the end, rather than writing about every black grape used in the production of sparkling wine (and there are a lot). The difficult thing here was knowing what information you were expected to produce in just ten minutes.

I then went on to tasting the three sparkling wines, which presented fewer problems. The first was Prosecco, but from the higher quality Prosecco Superiore DOCG; the second was a fairly standard Cava, from major producer Codorníu, with a hint of toastiness at the end the only indication that it had been aged on its lees; and the third a Californian Blanc de Blancs. We didn't have to specify where the wines were from - instead asked to come to a conclusion about the quality of the wine - but I was quite pleased I had been able to work out that the third wine, by far the best, was New World and not Champagne.

Spirits

I'm not that much of a spirits drinker, though I've become more interested in them over the course of the last month, which is why I've been blogging about them incessantly. I think that's why I found the tasting (the practice) much more difficult than the written questions (the theory).

I again approached the written answers first, covering the spirits with a piece of paper in a vain attempt to mask the aromas emanating from the peaty whisky which I could smell from the other side of the room even before the bottle reached me. Before the exam, which took place a long three hours after the sparkling, a few of us joked about which obscure category would come up. So there were a few wry glances around the room when we all looked at the first question, "Cachaça," a subject we had guessed may appear as it's still not that well known but it is World Cup year. (Another relevant topic we also thought would come up was Jim Beam as it's been taken over by Suntory, a huge event in the world of spirits. It would also have given me a chance to write about Mila Kunis in an exam. Wrong again.) The second question was "conversion," probably the vaguest exam question I've ever faced. Most of my answer was about the conversion of insoluble starch into fermentable sugars in malted barley, which I hope is what the examiners were looking for. The third question was "Districts of Cognac." I read Nicholas Faith's book on Cognac last summer and answering this question was a process of distant recollection. Frustratingly, I could only remember five of the six regions (Bons Bois being the missing part). I then bluffed about soils as best I could.

For the tasting, we had to state where each spirit was from, what it was made of, what spirit it was, and how long it had been aged, all worth five marks out of the possible twenty-five. In short, get it wrong and you're screwed. The first spirit was water white and quite aromatic. At first, I smelt only tropical fruit flavours so concluded it was a white rum. But for the rest of the exam, something kept nagging me and I kept returning to it, desperately smelling it for enlightenment. I concluded it probably wasn't a white rum, but couldn't figure out what else it could be. It wasn't a vodka - too aromatic; it wasn't a tequila - no agave; it wasn't a grappa - not grapey or rancid enough; probably not a pisco - again, not grapey enough; not a Calvados - there was no age to it. There was nothing else it could be, so I reluctantly settled for white rum, knowing if that was wrong, all my tasting notes were wrong. It was pisco. Looking back, I'm not surprised that it was pisco, as it was so aromatic, but that's one tough spirit to spot. It was also one of the spirits we'd speculated, but feared, they'd ask us about.

The second spirit confused me too. It was amber coloured, with oaky aromas and dried fruits. It could either be a brandy or a rum, I thought, and I leant towards brandy because I could smell raisins and sultanas (from the grapes, I thought), because it wasn't dark enough to be a dark rum, and because I'd named the first spirit as a white rum. Answer: it wasn't dark enough to be a dark rum because it was a golden rum. From Jamaica's most famous producer, Appleton Estate, it was pretty good too.

The third spirit I barely needed to taste. Smell peat and write the tasting notes: peat, smoke, earth, smoked fish, seaweed, bonfire. After the problems of the first two spirits, I even felt confident enough to suggest it may come from Islay. The only confusing thing was its pale colour - it smelt rather than looked like a whisky. It was Ardbeg 10YO, which has a noticeably paler appearance than its neighbours Laphroaig and Lagavulin.

That tasting was one tough thirty minutes. I've done all the WSET courses and this is the first one that's focused in any detail on spirits. Not having being taught it thoroughly or consistently, the only way you could spot these three spirits with any confidence is by being a professional alcoholic. If I have to resit, that profession awaits.