Mon 14 Oct 2019 (9:00 AM) - Tue 29 Oct 2019 (10:00 AM) Add to calendar
New Zealand School of Food and Wine, Level 3, 104 Customs Street West, Viaduct, Auckland, 1010View map
The class-room based course provides detailed analysis of the principal wines and wine regions of the world.
Students benefit from in-depth tastings where they will learn to identify product style and quality. An trial assessment day where students practice written questions and tastings prepares them for the WSET examination.
This course requires an additional 60-80 hours of self study.
WSET Level 3 examination will be held on Tuesday 28 October
This qualification is open to students who hold the WSET Level 2 Award in Wines (& Spirits). View full course outline at WSETglobal.com.
The key factors in the production of wine: location, grape growing, winemaking, maturation and bottling
How these key factors influence the key characteristics of the principal:
- still wines of the world: from Bourgogne to Bordeaux, Rioja to Napa, Mosel to Mendoza
- sparkling wines of the world: from Champagne to Prosecco, from Cava to Cremant
- fortified wines of the world: from Ruby Port to Banyuls, from Fino to PX
How to apply your understanding to explain wine style and quality
How to taste wines, describe their characteristics and evaluate their quality, using the WSET Level 3 Systematic Approach to Tasting Wine® (SAT)