WSET LEVEL 3 STUDENT JOURNAL - PART 1
My friend Jen’s taking her WSET Level 3, so I asked her if she could share a bit of her experience for you in a blog. Here’s part 1 of her journal.
_______________
Hi, my name’s Jen and I wanted to share a bit about taking WSET Level 3 in person. I work in PR and a lot of our clients are in the drink business. A couple of years ago I dove into the WSET world and took Level 2 online. Since then I've found myself drawn even more into the fascinating world of all things wine.
My evenings often involve exploring new bottles, trying wines from different regions to decode their flavors. I’m making the leap now into WSET Level 3. It’s a big investment but thankfully my employer is helping sponsor some of the course fees.
The Level 3 course promises a deeper understanding of grape growing, winemaking, and the factors that influence a wine’s characteristics. Hopefully I’ll walk away with a solid grasp of all things viticulture and the factors influencing wine styles and quality too.
Here’s part one of my journal on what to expect from the WSET Level 3, how to prepare, and the benefits it can bring to your wine journey.
My First Level 3 Class
Walking into my first WSET Level 3 class, I felt a mix of excitement and some nerves. The online course I’d taken previously was really good but it didn’t have the energy that being in person gives. The room buzzed with the chatter of my fellow wine lovers, all here to dive deeper into wine. Here was a gathering of people who shared a genuine passion, each bringing their own unique experiences to the table!
Introduction to the Course
I took a seat at a desk set with a wine tasting placement and set up my ISO glasses, I made sure I had a good view of the projector screen and wrote my name on the big place card at my seat.
The instructor began by introducing himself and giving an overview of what we could expect from the course. I was told how important the teacher is for this course so had done some research to choose the best provider.
The intensity of Level 3 compared to Level 2 was emphasized right from the start. We were told that this course would demand a deeper understanding of viticulture, winemaking, and the various factors influencing wine styles and quality. There was a buzz of anticipation as we got started, like let’s do this!
The Systematic Approach to Tasting (SAT)
One of the main topics we delved into was the WSET Systematic Approach to Tasting (SAT). I was familiar with this style of tasting from Level 2 but this was more intense with more categories to consider. The instructor explained how the SAT helps in developing a structured and consistent way to taste and describe wines. We were encouraged to use specific words to describe the appearance, nose, and palate of the wines, focusing on intensity, aromas, and flavors, and assessing structure like acidity and tannins. We also covered viticulture, all about how the grapes are grown. I learned so much I felt like my brain had grown bigger by the end of the class!
First Tasting Session
The highlight of the class was undoubtedly when we got started on the tasting session. To start we were poured six glasses of wine. The instructor walked through the class with the wines in opaque drawstring bags so we couldn’t see what they were, and a volunteer helped pour them for us. Then we were guided through the process of tasting that refreshed our memories from Level 2. Starting with the appearance, we examined the color of the first wine in the lineup, learning to note differences that might indicate the grape, wine’s age or winemaking techniques.
Next, we moved on to the nose. Swirling the wine in the glass, we worked to note primary, secondary, and tertiary aromas. It was challenging! Finally, we tasted. The focus was on identifying key flavor components like acidity, tannin, and body. It helped to read the SAT categories as I went along. Describing the finish – how long the flavors lingered – was particularly interesting and a bit tricky for me. But with practice I could see how this would become more intuitive. After the first demo, we were given time to work quietly on our own. It was like study hall but with everyone heads down scribbling and then sipping and spitting.
When time was up we discussed our write ups on the wines, with the instructor providing feedback and insights. It was fascinating to hear the different interpretations of the same wine. At first no one wanted to share but the teacher started calling us by name and then almost everyone was volunteering to share their thoughts. Then the reveal! It was fun to see exactly what the wines we had tasted were (more below on this)…
Homework and Study Tips
As the class drew to a close (time flew by!) we were given our first homework assignment: to read several more chapters of our textbook and start practicing the SAT with different wines at home. The instructor also shared some study tips. Forming study groups was encouraged, and we exchanged numbers to set up a time.
First Class Complete!
Leaving class, I felt a mixture of exhilaration and determination. The first WSET Level 3 class had set a high bar, but it also ignited a deeper curiosity about wine and hope that I will be pretty awesome at it by the end of the course. I can totally see how my stronger understanding of wine will help me be more confident at work with clients or at dinners out with the wine list.
The Wines We Tasted
Here are two that I really enjoyed, a great pair of wines to taste: a Sauvignon Blanc from Marlborough, New Zealand, and a Cabernet Sauvignon from Napa Valley, California.
Sauvignon Blanc from Marlborough, New Zealand
This white wine was a perfect introduction to white wines in Level 3. Marlborough is renowned for its Sauvignon Blanc, and this particular wine did not disappoint. I love Sauv Blanc so this was a fun one. Here’s what we noted during the tasting:
Appearance: Pale lemon color.
Nose: Pronounced aromas of lime, green apple, passion fruit, and definitely the scent of fresh cut grass. The herbaceous notes were quite dominant.
Palate: High acidity, light body, and flavors similar to the nose with citrus and tropical fruit, and a crisp, refreshing finish.
This wine showcased the typical characteristics of a Marlborough Sauvignon Blanc, which is what it was chosen to do!
Cabernet Sauvignon from Napa Valley, California
The second wine was a bold, full-bodied red, offering a contrast to the refreshing Sauvignon Blanc. Napa Valley is famous for its premium Cabernet Sauvignons, and this wine showed why:
Appearance: Deep ruby color, indicating youth and concentration.
Nose: Complex aromas of blackcurrant, blackberry, and plum, with secondary notes of vanilla and cedar from oak aging. There were also aromas of mint.
Palate: High tannins, full body, and high acidity with rich flavors of dark fruit, and we tasted oak-derived spice. It had a long, tannic finish.
This wine was a great example of a good quality Napa Valley Cabernet Sauvignon, allowing us to practice identifying primary, secondary, and tertiary aromas, as well as understanding the influence of oak aging.
Reflections on the Tasting Experience
The flight of wines offered a broad spectrum of aromas and flavors, making them ideal for diving back into our tasting skills. All the wines were well chosen to give us an idea of how our tasting abilities will develop as we get to try more and more wines.
The Second Class of WSET Level 3
Returning for the second session of my course, I felt even more confident and excited. The atmosphere was still buzzing with enthusiasm, and it was great to see familiar faces.
Study Focus: Understanding Winemaking and Wine Regions
A focus was on winemaking processes and a detailed exploration of several important wine regions. The instructor began by breaking down the various stages of winemaking, from grape harvesting to fermentation, aging, and bottling. We discussed the impact of different techniques, such as oak aging versus stainless steel fermentation, on the final profile of the wine. This was crucial for understanding why wines from different regions and grapes can taste so distinct.
We then delved into the specific wine regions we would be focusing on, starting with some classic regions of France like Bordeaux, and then Burgundy. The instructor provided maps and detailed notes on the unique characteristics of each region’s terroir, climate, and grape varieties. This was complemented by some snapshots of his trips to the areas that brought the regions to life since I haven’t been to France (yet!).
Tasting Session: Bordeaux and Burgundy
Our tasting session featured iconic wines that were so cool to try, my favorites: a red Bordeaux and a white Burgundy.
Red Bordeaux (Left Bank): We tasted a Cabernet Sauvignon based blend from the Médoc.
Appearance: Deep ruby.
Nose: Pronounced aromas of blackcurrant, plum, cedar, tobacco, and graphite.
Palate: Full-bodied with high tannins, high acidity, and flavors of dark fruits, definite oak, and a hint of earthy minerality. The wine had a long finish, indicating its aging potential.
White Burgundy (Chardonnay): The white wine was a Chablis, known for its purity and expression of the Chardonnay grape. Yum, I love Chardonnay.
Appearance: Pale lemon.
Nose: Aromas of green apple, lemon, and wet stone/mineral, some people picked up notes of white flowers.
Palate: Crisp high acidity with a medium body and flavors mirroring the nose, including citrus and a flinty minerality. The finish was clean and refreshing.
Thoughts on the Second Level 3 Class
By the end of the second class, I felt more comfortable with understanding the winemaking process although I’ll totally have to review more. I was really interested in the distinctive qualities of wines from Bordeaux and Burgundy, which aren’t wines I usually drink ($$$) but are so important to the world of wine.
The Biggest Challenge So Far: Required Readings vs. Blind Tastings
As I navigate through WSET Level 3, both the required readings and the blind tastings present their own unique challenges. Each aspect demands a different skill set and level of commitment, making it hard to pinpoint which is more difficult. However, if I had to choose, I’d say the blind tastings have been the bigger hurdle for me.
The Required Readings
The required readings for WSET Level 3 from the textbook cover a wide range of topics from viticulture and winemaking processes all the way to the specific characteristics of wine regions and grape varieties. Here’s why they are challenging:
Volume of Information: The sheer amount of material can be overwhelming. The textbook is dense, and the content has lots of technical details and terminology that require careful study and definitely will need memorization!
Complex Concepts: Understanding complex topics like climate’s influence, and winemaking techniques requires a lot of concentration. Sometimes, I find myself re-reading sections in the book over and over to fully grasp the topics.
Time Management: Balancing the readings with other commitments like work is challenging. It requires disciplined time management to ensure consistent study sessions without getting overwhelmed. I don’t always get my readings done on time then I have to play catchup :(
Creating a study schedule and breaking down the material into smaller, digestible chunks has helped me stay on track when I get behind.
The Blind Tastings
Blind tastings have been challenging for a few different reasons:
Sensory Skills: Improving my palate is a skill that will take time. Identifying specific aromas, flavors, and structures in wine requires lots of practice.
Consistency: Achieving consistent accuracy in blind tastings is tough. My roommate helps me by pouring wines blind so I can taste without knowing what the wine is. There are days when I feel confident in my assessments, and others when I struggle to ID even basic characteristics. This is just a little frustrating.
Pressure: The pressure of blind tasting in a classroom setting, where your assessments are going to be read out loud, adds an extra layer of stress. Sometimes it’s challenging to remain calm and focused under these conditions but I try to remind myself it’s just wine and wine is fun :)
Overcoming the Challenges
To improve my blind tasting skills, I’ve adopted a few strategies:
Regular Practice: Consistent practice is key. I make it a point to taste different wines regularly, using the SAT to guide my assessments. This helps in honing my sensory skills and building confidence.
Peer Feedback: Tasting regularly with a student group and chatting about the wines has been incredibly beneficial.
Mentorship: Seeking feedback from more experienced tasters and mentors has also been valuable. That can be a sommelier at the restaurant or an expert at the wine shop. Their guidance helps in fine-tuning my tasting skills and choosing wines for tasting.
My Favorite Wine in Blind Tasting So Far: A Chablis
So far, my favorite wine that I’ve blind tasted during the WSET Level 3 course has been that Chablis. This wine stood out to me not only for its quality and flavor profile but also for the specific tells that make it so tasty.
Characteristics of the Chablis
Appearance: The wine had a pale lemon color, which is typical for a young Chablis.
Nose: We learned that a classic Chablis has aromas of green apple, lemon, and a distinctive flinty, mineral note. We also learned that Chablis wines, especially premier cru and grand cru, often exhibit this flinty characteristic due to the limestone rich soil of the region.
Palate: On tasting, the wine had high acidity, and flavors that mirrored the nose: crisp green apple, citrus, and that distinct minerality. The finish was crisp and clean too.
Tells and Clues for Identifying Chablis
Minerality: The flinty or chalky aroma and taste are key indicators. This minerality is a hallmark of Chablis, stemming from the Kimmeridgian limestone soil.
High Acidity: Chablis typically has high acidity, giving it a crisp and refreshing profile. This can help differentiate it from other Chardonnay wines that may be richer and have more oak influence.
Unoaked or Lightly Oaked Profile: Chablis often has little to no oak influence. This results in a purer expression of the grape’s flavors.
Citrus and Green Fruit Aromas: The dominant aromas of lemon, green apple, and sometimes pear are characteristic of Chablis. These fresh, vibrant notes are key tells when blind tasting.
Saline Finish: A subtle saline or briny note on the finish can also be a clue, reflecting the terroir and the influence of ancient seabed soils in the region.
Reflection on the Experience
Tasting the Chablis during the blind tasting was incredible. It reinforced the importance of paying close attention to the details in a wine’s aroma and flavor profile. The experience also highlighted how regional characteristics, such as soil composition and climate, can profoundly influence a wine’s identity.
This Chablis was a standout not just for its refreshing and taste but also for the learning opportunity it provided. The distinct tells associated with Chablis are now etched in my memory, hopefully making it easier to ID similar wines in future tastings.
The Easiest Wine to Blind Taste: Marlborough Sauvignon Blanc
Of all the wines I've blind-tasted so far in my WSET Level 3 course, the easiest to identify has been the Marlborough Sauvignon Blanc. This wine is particularly distinctive due to its bold and recognizable characteristics.
Characteristics of Marlborough Sauvignon Blanc
Appearance: Typically, a pale lemon color.
Nose: The nose is often the most telling aspect. Marlborough Sauvignon Blancs are renowned for their pronounced, intense aromas. These wines usually offer a powerful bouquet of tropical fruit, like passion fruit or guava, along with citrus notes like lime and grapefruit. There's often a distinctive herbaceous quality, with notes of fresh cut grass, or green bell pepper!
Palate: On the palate, Marlborough Sauvignon Blanc is characterized by high acidity, which gives it a zesty and refreshing quality. The flavor profile mirrors the nose, with a vibrant combination of tropical fruits and citrus. The herbaceous notes continue.
Tells and Clues for Identifying Marlborough Sauvignon Blanc
Pronounced Aromas: The intense, unmistakable tropical and citrus aromas are a dead giveaway.
Herbaceous Notes: The presence of fresh-cut grass, or green bell pepper on the nose and palate is a significant clue. These herbaceous qualities are distinct to Marlborough Sauvignon Blanc.
High Acidity: The high acidity is another tell, contributing to the wine's vibrant, mouth-watering quality. This is especially noticeable when tasting side-by-side with wines that have a softer acidity.
Range of Flavors: Can be a blend of grapes with different ripenesses giving a range of flavours (both herbaceous, asparagus, stone fruit and tropical).
_________________
I hope you enjoyed my summary of the first of my WSET Level 3 classes! I’ll be back with more as I progress through the course. Next we’ll be covering more regions and tasting even more wines!