WSET Level 1 - Abbie's Adventure

WSET Level 1 - Abbie's Adventure

With the COVID-19 Pandemic wreaking havoc across the world, yet online courses being available, I decided to finally get a wine certification through Vino Venue (the APP - Approved Program Provider).

WSET - stands for Wine & Spirits Education Trust.  The Wine & Spirit Education Trust (WSET) is the largest and most recognised organisation providing formal education in wines (sake and spirits) for professionals and enthusiasts. WSET programmes focus on developing systematic tasting skills and product knowledge of the significant wines and wine producing regions of the world. The skills learnt through WSET programmes can be applied to understand and evaluate all wines, regardless of region. For this reason, many sommeliers choose to study for WSET qualifications to gain their product knowledge, opting to develop their service skills on the job.

I opted to start at the beginning with WSET Level 1.  This course was approximately $250 USD.  This did not include the tasting wines and food samples however.  The course doesn't mandate that you purchase the wines and food samples, but it definitely helps with the learning experience. 

These are the wines I purchased for my WSET Level 1 Course:

The food items needed were:  black seedless grapes, tartaric acid (I found this on Amazon.com), sugar, black tea (I used PG Tips), a sweet biscuit, salt, a slice of lemon, and cooked mushrooms or msg powder. 

The 4-week course is offered online, at your own pace.  There were no set scheduled "classes", only the requirement that you participate in the assignment chats (again at your own pace and timing), and complete all of the assignment modules before taking the exam.  There is an online instructor available for a live chat once a week (scheduled at a specific time - often an odd hour for some, so as to accommodate the time zones of the multiple attendees).  The live chat is optional, but it is useful if you have questions.  The course I registered for started on Monday April 26th and went until Sunday May 23rd, 2021.  These are the dates the online instructor is available to answer questions or reply to your chats.  After the end date, the instructor is no longer available.  I believe I still have access to my course materials for a set amount of time (I forget how long) so I can study. 

I was surprised at how many different people from different countries were in my class.  We had attendees from Italy, Ireland, China, USA, Germany, etc.  so many different places.  This was truly a diverse class.  

I was disappointed that we could not take the exam right after class finished.  Why not the same day or next day?  However, the earliest available exam date was 2 weeks out.  I took that time to make notes and trivia questions for my friends to quiz me on, so I could study for the exam.

The exam was taken online.  I had to have 2 devices (my laptop and either a smartphone or iPad/tablet).  The laptop had to have a camera and microphone, so my exam could be recorded.  The iPad was so I could be recorded from the side using the ProctorExam app.  This helps to ensure you are not cheating on your exam.  No poster or writing can be on the walls.  If you have a glass of water it has to be clear, no bottles with labels or any writing on the glass.  No pieces of paper, even if blank.  No other person can be in the room with you either.  No wine bottles or any alcohol items in the room.  The rules are pretty thorough.

I took my invigilated exam online on Sunday June 13th, 2021.  I must say, it took me longer to setup all my devices, and ensure proper recording, etc. than it did to actually take the exam.  They also have you film 360 degree view of the room, your desktop, under your desk, the ceiling, and all four corners of the room, to ensure there is nothing there to invalidate your test results.  The exam was 30 multiple choice questions, and I had 45 mins to take the exam.  I believe I finished my exam in about 10 minutes (after setup).  

I am still awaiting my results.  I believe the results should be sent out roughly 2 weeks after taking the exam.  I hope I passed.  I feel pretty good about the exam, but unlike the ITIL exams I have taken via the invigilated/online method, the WSET didn't immediately tell me my score.  I understand they have to certify the results, but at least with the ITIL exams they tell you your score immediately, and then you only have to wait a few weeks for them to certify it, and send your certificate to you.  Yes I did put this in my feedback survey.

Overall it was a pleasant experience and I highly recommend this certification, should you be interested.

I'll update you with my score once I get it. :)

UPDATE:  I did not receive my score until October 2021.  I passed. yay!  However, I do not understand why it took nearly 5 MONTHS to get my exam results.  I've taken ITIL proctored exams where they at least give you a preliminary score immediately after your exam - with the understanding they have to certify it officially at a later time.  I would have loved to know if missed any questions right away for the WSET, but no.  I had to wait.  Sigh.  We have the technology, not sure why AXELOS has theirs working great but WSET can't use similar tech?  Now I am wondering if we get a certificate or anything to print out?  Probably will take a year for that though. 

TWITs - Chianti - hosted by Ms. Vicki & Ms. Lane - April 14th, 2018

TWITs - Chianti - hosted by Ms. Vicki & Ms. Lane - April 14th, 2018

When:  Saturday April 14th, 2018 @ 6 pm

Theme:  Chianti - we will do our usual blind tasting method
Chianti (kee-yan-tee) is an Italian red wine blend produced in Tuscany.   Chianti can be made with many different varietals. Baron Bettino Ricasoli created the Chianti recipe of 70% Sangiovese, 15% Canaiolo and 15% Malvasia bianca in the middle of the nineteenth century. During the 1970s producers started to reduce the quantity of white grapes in Chianti. In 1995 it became legal to produce a Chianti with 100% Sangiovese. For a wine to retain the name of Chianti, it must be produced with at least 80% Sangiovese grapes. Chiantis tend to have medium-high acidity and medium tannins. The acidity in the wines make them very flexible with food and wine pairings, particularly with Italian cuisines that feature red sauce, as well with as beef, lamb and game.

   A Chianti may have a picture of a black rooster (known in Italian as a gallo nero) on the neck of the bottle, which indicates that the producer of the wine is a member of the Gallo Nero Consortium, an association of producers of the Classico sub-area sharing marketing costs. Since 2005 the black rooster has been the emblem of the Chianti Classico producers association.
   Basic level Chianti is often characterized by its juicy fruit notes of cherry, plum and raspberry and can range from simple quaffing wines to those approaching the level of Chianti Classico. Basic everyday-drinking Chiantis are at their peak between three and five years after vintage
    Chianti Classico wines are characterized in their youth by their predominantly floral and cinnamon spicy bouquet. As the wine ages, aromas of tobacco and leather can emerge.  Well-made examples of Chianti Classico often have the potential to age and improve in the bottle for six to twenty years.
    Chianti Superiore is an Italian DOCG wine produced in the provinces of Arezzo, Florence, Pisa, Pistoia, Prato and Siena, in Tuscany. Superiore is a specification for wines produced with a stricter rule of production than other Chianti wines, and has been authorized since 1996. Chianti Superiore wines can be produced only from grapes cultivated in the Chianti wine areas except from those vineyards that are registered in the Chianti Classico sub-zone. Vineyards registered in Chianti sub-zones other than Classico can produce Chianti Superiore wines but must omit the sub-zone name on the label. Aging is calculated from 1 January after the picking. Chianti Superiore cannot be sold to the consumer before nine months of aging, of which three must be in the bottle. Therefore it cannot be bottled before the June after picking or sold to consumers before the next September.
     Chianti Riserva is aged 38 months instead of 4-7. Chianti that meets more stringent requirements (lower yield, higher alcohol content and dry extract) may be labelled as Chianti Superiore, although Chianti from the "Classico" sub-area is not allowed in any event to be labelled as "Superiore".

Reminder about Italian Wine Rating Scale:
VDT --> IGT -->  DOC --> DOCG (highest)

Our hostesses Lane & Vicki provided us with many delicious foods to pair with our Chianti:  Stuffed mushrooms, Bruschetta on toast, Avocado, pickled okra, olives, Charcuterie, Fromages including Parmesan, Brie, and fresh Mozzerella Cheese, Spaghetti Squash/Chicken/Pesto Casserole, Caramel Cheesecake.

Tasting Notes:

Welcome Wine:  

1)  2012 Ampeleia Tuscan IGT Red Blend (not a Chianti) ~ $35 @ Le Caveau Fine Wines
13.5% Alcohol
Indicative blend: 50% Cabernet Franc, 20% Sangiovese, 30% of four different Mediterranean varieties. A collaboration among Elisabetta Foradori, Giovanni Podini and Thomas Widmann. Formerly Ampelaia was labeled as Maremma Toscana IGT.
cherry, alcohol, heat, earthy, currant, blackberry, red currant, smell blackberry but taste raspberry, briny, pepper on finish, dry, medium finish, a Sangiovese Clone perhaps? fruity finish, strawberry, dark berry, young airy finish.

2) 2015 Fattoria di Felsina Berardenga Chianti Classico ~ $20 via Garagiste
13% Alcohol
chocolate, cocoa powder, cherry cordial, riserva? guesses Chris? deeper, richer, all good so far, dry, bitter, aged, oaky, the more I drink it the better I like it.

3) 2013 Marchese Antinori Tignanello Chianti Riserva ~ $40 retail
13.5% alcohol
sour milk, astringent, terrible nose, smooth, ok for a Monday, 3 dumps at once! pales in comparison to the 2nd wine, I don't usually dump but...

4) 2011 MonteMaggio Chianti Classico ~ $26 @ Total Wine
14.5% alcohol
lovely bouquet, floral and fruit, jammy, white pepper finish, strawberry and black pepper in the back, acidic finish, tangy, good dinner wine, memorable, sits with you, you'll never forget it, a short term love affair.

5) 2013 Cantine F.lli Bellini Chianti Rufina Riserva Fattoria Monte ~ $18 @ Total Wine
12.5% Alcohol
earthy, organic, manure, sharp, warm, poo poo, compost, sweet tart, sour apple, tannins, pucker, a warm virile man fresh from the stable, cinnamon, classico guess from Christy, wet earth, potting soil, early stages of compost heap, snake charmer, it's got a lil French tickler on it, after the cheese it's not good.

6)  2013 Ruffino Ducale Chianti Classico Riserva ~ $ 20 retail
13.5% alcohol
tangy, manure, mild light nose, velvet nose, fruit forward, but the flavor trails off like Fruit Stripe Gum, flat, flabby, no follow-thru.

7)  2014 Frescobaldi Nipozzano Chianti Rufina Riserva  ~ $21 retail
13% alcohol
mild, fruity on the nose, chocolate, good 3rd bottle of the night, cherry tobacco, no body, soil, a lil' punch in the face, chewy on the backend, the last Jedi, nutty tastes, butternut, promising on the nose, great size but not girth, fruity-not-too-fruity, not searching for anything, doesn't linger, flash in the pan, forgettable.

8) 2012 San Felice Il Grigio Chianti Classico Riserva ~ $24.99 @ Brookhaven Wines
13% alcohol
licorice, anise, oak and pepper, chocolate, easy drinking, late night wine, light pepper finish, nice, smooth, potting soil, we like this one!

9)  2013 Gaja Ca'Marcanda Promis IGT Red Blend (not a Chianti) - $40 @ Beverage World
13.5% alcohol, Red Blend (Merlot, Syrah and a small part Sangiovese)
berry nose, cassis, briny olive then pepper, great with steak!  tangy, pushes #1, more substance!

10) 2013 Frescobaldi Nipozzano Chianti Rufina Riserva - $30 @ Vino Venue
13% alcohol
leather, sumptuous cherries, dark fruit, pine, tart berry, smooth, unfolding on my tongue, I can feel it spreading, easy drinking, I like this,

VOTING results!
We voted on which wines we liked the best.
First Place = #2, the 2015 Fattoria di Felsina Berardenga Chianti Classico
Second Place = #1, the 2012 Ampeleia Tuscan IGT Red Blend (not a Chianti)
Third Place = #9, the 2013 Gaja Ca'Marcanda Promis IGT Red Blend (not a Chianti)
Fourth Place was tied between #3, #4, #5, and #10.

Chianti - July 9th, 2008 - Hostess: Ms Jane

Chianti - July 9th, 2008 - Hostess: Ms Jane

Wikipedia: About Chianti. Red wine.
Food Pairings: Provolone cheese, Cotswold Cheese, pepperoni, beef/chicken with cream sauce, Romano, Parmesean, burger with onions and mushrooms, etc.

Abbie's Tasting Notes:
(This was a large turnout, we had 10 people and 10 bottles to taste. Somehow we tasted 8 bottles within the first 35 minutes, so these are not the best notes either. Feel free to email me if you have other comments to add on the tasting notes)
1) 2003 Chianti Reserva D'aquino $6.99
light, medium colors, red, almost blush, light taste, dry tart

2) 2005 DaVinci Chianti $13.99
medium color, red/burgundy, medium taste, dry sour/grapefruit

3) 2004 Duccetto Chianti $12-13
smells like acetone, don't like this one, nasty

4) same as #2 - 2005 Da Vinci Chianti $13.99
subtle smell, good, delicate flavor

5) 2003 Cantina Zaccagnini Montepulciano D'Abruzzo Chianti $14
smells same, sweet and spicy, good

6) 2005 Castignioni Chianti $11
no smell, light, dry, light spicy, warm, PERFECT

7) 2006 Gabbiano Chianti $11
smells good, tastes poopy?

8) 2004 Chianti Classico Reserva Banfi $17 @ Sherlock Wine Merchant
smells like nothing, dry tart, almost bitter

9) 2006 Gaetano D'Aquino $6.99 @ Trader Joes
sweet smell, nice

10) 2003 Il V alore Marchese De Petri @Trader Joes
no smell, dances on the tongue, dry, flavorful, smooth