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 takeover Southbound - June 22nd, 2017 7pm ET

TWITs takeover Southbound - June  22nd, 2017 7pm ET

When:  Thursday, June 22nd, 2017 -  7:00pm ET

Theme:  Southbound's Big Mike and Olivier Savoye will be curating the wines for us.  Olivier chose the Beaujolais region of France, this is where he grew up.  Who better to curate the wines for us? Beaujolais is the land of Gamay, a red grape.  Gamay is a cross between Pinot Noir and the ancient white variety Gouais.  Most bottles can be purchased between $19 - $29.99 each.
It is an easy, joyful, unpretentious wine.  It is good to share with friends, for eating and drinking a lot.  It would pair well with blood sausage, boeuf bourguignon, mushrooms, charcuterie, etc.
In the early 1980s, Beaujolais began pumping out one-dimensional, over-commercialized bottlings made by large cooperative wineries using carbonic maceration. On top of that, Beaujolais Nouveau began its widespread marketing campaign across the globe. The result was a market that was flooded with these soulless, mass-produced wines.
      But then there was a resistance!  
Jules Chauvet, a man whom for many was the leader of the resistance in Beaujolais. Chauvet was a winemaker, a researcher, a chemist, and a viticultural prophet. It was he who, upon the advent of chemical fertilizers and pesticides in the 1950s, first spoke out for “natural wine,” harkening back to the traditional methods of the Beaujolais.  Chauvet advocated traditional methods such as employing old vines, not using synthetic herbicides or pesticides, harvesting late, keeping only the healthiest grapes, adding minimal or no sulfur dioxide, and refusing to chaptalize and filter. This approach allows the wine to fully express the Morgon terroir and the result is fruit-driven wines with floral and mineral notes backed by solid structure.
  Joined by local vignerons Guy Breton, Jean-Paul Thévenet, and Jean Foillard, Marcel Lapierre spearheaded a group that soon took up the torch of this movement. Kermit Lynch dubbed this clan the Gang of Four, and the name has stuck ever since. These rebels called for a return to the old practices of viticulture and vinification: starting with old vines, never using synthetic herbicides or pesticides, harvesting late, rigorously sorting to remove all but the healthiest grapes, adding minimal doses of sulfur dioxide or none at all, and disdaining chaptalization.

Where:  
Southbound
(Upstairs in "The Peabody")
5394 Peachtree Rd.
Chamblee, GA 30341
678-580-5579
http://www.southboundatl.com/

BRING: $20/pp for the wine tasting

 

Tasting Notes:
1) 2015 Domaine Jean-Paul Dubost Tracot, White Beaujolais
95% Chardonnay, 5% Viognier
12.5% alcohol

2) 2014 Domaine Robert-Denogent, Cuvee Jules Chauvet
Beaujolais Villages
12.5% alcohol

3) 2014 Regnie - Guy Breton
12% alcohol
soil is pink granite soil of Cru Beaujolais, old vine, semi-carbonic maceration, no filtration, natural yeast, certified organic, some biodynamic practices.  dark chocolate, cherry, raspberry

4) 2015 Jean-Paul Dubost Cru Morgon "La Balls Fiere"
12.5% alcohol
cardamom, nutmeg, later with age the gamay is more meaty

5) 2015 Domaine de la Voute des Crozes, Cote de Brouilly
(Scea Chanrion viteculteurs, woman winemaker)
13.5% alcohol
violet, spice, earthy, darker hue, full carbonic maceration, not certified but organic practices, very little sulfur, natural, black cherry

6) 2016 Domaine Diochon Cuvee Vielles Vignes Moulin-a-Vent (Windmill)
13% alcohol
can age for decades, sustainable farming, 50-60 yr old vines, 1 yr in Burgundy barrels.

---- EXTRA wines we tasted

7) 2016 M & C Lapierre a Villie Morgan
13% alcohol
Sarl Mercel Lapierre

8) 2014 Domaine Diochon Cuvee Vielles Vignes Moulin-a-Vent (Windmill)

9) ???? Cremant de Bourgogne Rose Brut

 

 

 

 

 

 

 

 

 

Gamay - November 10th 2009 - Ms. Abbie

Gamay - November 10th 2009 - Ms. Abbie

Wikipedia: Gamay, a red wine. also Beaujolais
Pairings: Cornish Hen, raspberries, onions, dates, oily, fatty, or salty foods pair well with Gamay
About: Gamay, purple grape, grown in the Beaujolais or Loire valleys of France. Popular wine made from it, called "Beaujolais Nouveau" - released just before Thanksgiving Day (festive). Even if we can't get Beaujolais Nouveau in time, we can get Gamay wines now (at Total Wine or other stores). 3 levels or tiers of Beaujolais, the every day kind, then Beaujolais Villages, then the highest tier is called a Cru. There are 10 recognized Cru's of Beaujolais. We tasted 2 Cru's this time around: Brouilly and Moulin-A-Vent.

We dined on a customized flank steak flat bread from Seasons 52 (had flank steak, chipotle sauce, poblano peppers, mushrooms, onions, goat cheese, spinach, not sure what else, but it was good) , oil-cured black olives, peanut M&Ms, artisan cheese rice crackers, as our pairings for this wine club meeting.

Tasting Notes:
1) 2007 Louis Jadot Beaujolais Villages (12.5% alcohol) - $9.99 at BJ's Wholesale
Ruby/brick color, medium depth, clear-ish, low scent, low tannins, long finish
Bouquet: No scent, clean
Notes: tart, almost carbonated feel on the tongue, light, yet subtly lingers, dry-ish
Mina tastes blackberry, Jennifer tastes Boysenberry, Mina says there is a bitter note at the end

2) 2007 Moulin-A-Vent Georges DuBoef Domaine des Rosiers (13% alcohol) - $15.99 Old Milton Pkg
bouquet-soft, mustiness,
notes: tart, lingers, mulled fruit sauce taste, fuller body, dry, more mature wine
darker color, Matt tastes honey caramel, dry crisp.

3) 2008 Brouilly, Jean Claude Dubeaune, Domaine des Nazins (12.5%)- $14.99 Total Wine
no scent,
tart, fuller body than #1, sweeter/dry finish, but it fades much too fast, I feel let down.
Matt says smoked cherry, Mina says dry, less tannins,

WINNER: We had a tie. The winner was #2 (for Abbie & Jennifer), or #3 (for Matt & Mina)