Wine Education Classes: In Person vs. Self-Study

Last year, I took the first of two exams to obtain the Italian Wine Scholar (IWS) certification through the Wine Scholar Guild.  I’m scheduled to take the second exam in less than one week.  Before enrolling in the IWS program, Italy was my Achilles heel of the wine world.  But now that I’m nearing the end of the course, I can assuredly say that I have much better understanding of (and perhaps more importantly, appreciation for) Italian wines.

The Wine Scholar Guild gives students a couple of options for pursuing their Italian (or French, and soon to be Spain) Wine Scholar certifications.  The first is through independent study and the other is by attending a series of classes in person.  I did the first half (Northern Italy) through self-study.  For the Central/Southern portion of the certification, I attended a weekend intensive course last month with The Wine and Spirit Archive in Portland, Oregon.

So I’ve experienced the best (and worst) of both options.  And while I should be reviewing for my exam right now, instead I’m thinking about which route I preferred and would recommend to others pursuing one of these certifications – or really, any wine certification for that matter.  Some people (Hubs) might call this procrastinating . . .

Honestly, there’s no one size fits all for wine education.  It all depends on what you want to get out of the course – and how you, personally, study best.

Self- Study: Pros and Cons

The primary reason I opted for self-study for my first exam was, well, there were no classes offered anywhere near where we lived.  So, needless to say, that was a pretty easy decision to make.  Shortly after registering, I received the Northern Italy coursebook and access to the Wine Scholar Guild online materials – which includes webinars, quizzes and flashcards.  After that, I was on my own.

Besides being able to attend class in your jammies, here are some benefits to self-study:

You’re in charge!  With self-study, you get to move at your own pace, set your own schedule, and study sections in the order you choose.  As such, this option might appeal more to those of us who can be (ahem) Type A personalities.  For example, I jumped around instead of following the book chronologically.  I wanted to get an “easy” region out of the way first so I could find my groove, so I started with Liguria.   It’s a smaller region with only a handful of DOCs – plus I’ve actually visited Liguria, so I wasn’t starting with a completely blank slate.  Additionally, self-study allowed me to accommodate my rather wacky schedule last year – which included moving a thousand miles away from my beloved Washington state and starting my WSET Diploma studies.

Fewer distractions outside your control. In class, there are other students asking questions, requesting the instructor repeat something for the umpteenth time, telling personal stories, spilling wine, etc.  With self study, your focus is on you – nobody else.

However, my home situation is probably a lot different than most people’s.  Hubs is at work and I have a couple of old dogs who sleep all day.  That isn’t to say that both pups haven’t been wonderful study buddies. 🙂  But if you have a larger family, young kids, roommates, live in a noisy apartment, or have a husband who incessantly watches ‘It’s Always Sunny in Philadelphia’ at full volume – then an in-class experience might have fewer distractions for you.  (Hubs Note:  It’s one of the most intelligent shows on TV these days).

 

And now the downside of self-study . . .

Accountability and self motivation are necessities.  If you don’t have both of these, you probably won’t succeed with self-study.  I highly recommend creating a study schedule at the beginning of your course and sticking to it.  This should be realistic roadmap of what you need to accomplish before the test date and take into account anything you already have scheduled that might detract (or distract) from studying: travel, work, family commitments, etc.  You should plan to dedicate yourself to tackling a little bit (almost) every day – this exam is not something you can cram for.

Lack of Support System.  With self-study, you’re on an island.  You have your manual and online materials – but what if you have questions?  Or just want to check with someone to make sure you’re on the right track?  Or you want vent about how mind numbing it is that there are so many DOCs and sub-zones in Tuscany that sound the same: Montecarlo, Montecucco, Montalcino, Montalbano, Montespertoli – seriously?!

The Wine Scholar Guild has an online Instructor Q&A Forum – and from what I can tell, there is a pretty quick turnaround for responses.  However, it also appears that this isn’t used very frequently (the last post was almost four months ago).  With the in-class study route, you still have access to this Q&A Forum – plus your instructors from class as well as other students.  And sometimes, just knowing there’s a wider safety net is comforting – even if you don’t need it.

In-Class Experience: Pros and Cons

As I mentioned, I flew to Portland a few weeks ago to attend a weekend long intensive course for the second half of the IWS certification which focuses on Central and Southern Italy.  I was planning to continue with self-study, but after seeing that an in-class option was available and taught by two of my very favorite wine instructors – I knew I wanted to do this second part with them.

Mimi Martin was my WSET Level 3 instructor in 2017.  For Level 3, being able to connect the dots between many different concepts is imperative to passing the exam.  This wasn’t a memorize and regurgitate kind of thing – you needed to thoroughly understand the material and be able to explain your reasoning behind an answer.  In classes, Mimi broke down all the required text into manageable sized sections that made it easier to understand the details – as well as to see the big picture.  After passing Level 3 (with Distinction!) I started looking at wine in a whole new way – thanks in large part to Mimi.

I’d taken a couple classes with Tanya Morningstar Darling at Northwest Wine Academy when I lived in Washington.  She has such a unique way of approaching wine education – seriously, she sometimes makes me feel like I’m combining my wine studies with meditation.  Her teaching style eliminates much of the franticness of memorizing and cramming and leaves me with a true enjoyment of learning.  (Did that sound as Zen as I think it did?)  She recently started her own wine events and education business fittingly named Cellar Muse and if I’m ever back visiting while she has one of her classes in session, you can bet I’ll be there.

So, besides (hopefully!) having awesome instructors like I did, here are some other benefits to attending class in person:

Connecting with other students.  When you’re part of a class, there’s often a sense of “we’re all in this together!” type of thing.  You realize you’re not the only one frustrated or overwhelmed.  My recent IWS class happened to be one of the most enjoyable classes I’ve ever been in.  I got to know some wonderful people that I’d only “met” previously through social media and I also reconnected with a gal from my hometown that I’d known back in junior high.  She’s now a winemaker – what a small world.  I have no doubt that I’ll stay in touch with many of these future Italian Wine Scholars.

On the flipside, let’s be honest: you’re not always going to get a “dream class” of awesome students.  There are plenty of irritating or know-it-all wine students and it’s quite likely one or more may be in your class.  The degree to which they bother you depends on your tolerance level (undoubtedly higher than mine) and their specific behavior which, in my experience and to put in WSET terms, can range from:

  • Medium Minus: Mildly annoying – they chime in with every…single…little…aroma that they smell; to
  • Medium Plus: Rather obnoxious – they correct the instructor when she’s off by one kilometer on the distance between two villages in Burgundy; to
  • High: Infuriating, they claim to have passed the WSET Level 3 with Distinction without studying and condescendingly call the whole process “ridiculously easy.”  (Yes, I’ve mentioned him before . . . clearly he grinds my gears.  Thankfully, I’ve only “met” this type of student online).

Wine Tasting!  This is a HUGE plus with the in-class route.  You get to taste, evaluate and discuss a number of wines during class – which not only gives you a better overall sense of the region you’re currently studying, but also helps you continue to improve your tasting skills.  During my weekend intensive class, we tasted almost 50 different wines over 3 days!  Many of which I wouldn’t have been able to find in my area had I opted for self-study.

And now for the cons . . .

Intensity of Focus. These days, most of us aren’t used to sitting and focusing for hours at a time on our particular course of study.  Going the classroom route requires lots of both – particularly if you enroll in a weekend intensive class like I did.  My attention drifted off as the day went on as I started researching which food truck I was going to grab dinner at after class and how late Powell’s City of Books was open (FTR – 11pm).

My tasting notes also dropped in detail over the course of the day – from elaborate, several paragraph long descriptors of structure and aromas  to “deep ruby, cherry and balsamic” near the end of the day.  Plus my back hurt like hell.  If you’re under 35 – you won’t understand.  But someday you will.  Just trust me – it sucks.

Tangents and Rabbit Holes.  While in-class discussion can be interesting, it can sometimes be time consuming. For example, after reviewing the various biotypes of Sangiovese, my class got on the subject of clones.  Which, although educational, wasn’t particularly relevant to the class at hand.  And, after this discussion went down the proverbial rabbit hole, we ended up running out of time to thoroughly cover a few regions.

This invariably happens in every class, but is nonetheless frustrating if you’re not participating in the tangential discussion.  So, if you’re the one continuing to burrow down the rabbit hole – take into account your fellow students and whether they’d truly like to be joining you there, or whether it would be best if you followed up with the instructor on your own time.  Otherwise, you might end up on my WSET Irritation Scale above. 😉

And whether you’re opting for self-study or in-class, I’m hoping you’ll find these outlines on Marche and Basilicata helpful to your studies!  Best of Luck!!

 

2019 Wine Goals: Now THESE are Resolutions I can Keep!

In addition to being timely – which I still clearly need to work on – I made several resolutions for 2019. Not surprisingly, many are wine related. And while these might be more enjoyable to accomplish than my other annual goals (such as running “x” miles by year end, eating more greens, and limiting my screen time) they are by no means a slam dunk.

Find more daily drinkers. I want to find more (enjoyable!) wines in the $20 and under range.  So, this means purchasing less Champagne, Oregon Pinot and Northern Rhône Syrah – and more from undervalued wine regions like the Loire Valley, Chile and Portugal. It also means exploring some obscure varietals that don’t command the prices of many popular, international varieties – so hello Pinotage, Zweigelt, and Godello!

rosso di montalcinoA producer’s entry level or a region’s “second wine” can also be great daily drinker values.  I recently had a Rosso di Montalcino – considered to be the first example of a “second wine” concept in Italy.  The Rosso di Montalcino zone of production is exactly the same as the more prestigious Brunello di Montalcino.  However, Rosso di Montalcino is released earlier – so these wines are more fruit forward, easygoing and approachable than Brunello.  There is also no mandatory oak aging requirement and the price tag is usually much lower.  This one was full of floral and bright red fruit aromas, paired deliciously with lasagna and was under $20.

Stop waiting for special occasions to open up the good stuff! While I don’t have too many “daily drinkers” in my collection at the moment, I do have a number of bottles that I feel warrant some type of major event in order to justify opening them.  By no means am I bottle-bragging – I’ll never have that type of cellar – but bottles like Gramercy Reserve Cabernets and Syrahs, Quilceda Creek, Tignanello, Sassicaia, and wines from our travels to the Rhône and Burgundy have a more special place in my heart.  Oh yeah, and I would probably add to that list the Pol Roger ‘Winston Churchill’ that I might have just ordered.

These wines aren’t something I usually open on a Tuesday night to pair with my comfort food dishes . . . but – why not? Why not make a mundane Tuesday eve (sorry Tuesdays, I honestly don’t mean to pick on you) a little less so? What exactly am I waiting for?  I plan to change this in the coming year and open some of these “special occasion” wines when it is in fact NOT a special occasion.  Because as Maya said to Miles in the movie Sideways: the day you open a ‘61 Cheval Blanc… that’s the special occasion.

Keep up the Studying.  As I’ve said before, I’m not pursuing wine certifications so that I can end up having an alphabet soup of letters after my name.  I simply love learning about wine and am more disciplined about it if I have some structure .  Otherwise, I tend to dive deep into a series of rabbit holes that I struggle to get out of – such as trying to figure out the 65 soil types of the Ancient Lakes AVA and who are the 80+ owners of Vougeot.  You know, important need-to-know shit.

wset logo
I love that the WSET logo is a female!

In 2019, I’m hoping to obtain my Italian Wine Scholar certification (results expected in February!), get through at least 4 of the 6 Units of the WSET Diploma, and perhaps pursue another Wine Scholar Guild Master Level Course.  I’m leaning towards their Bordeaux course since this region is quickly replacing Italy as my “Achilles’ heel.” (Sidenote: I know that I will be afflicted with this “ailment” throughout my entire wine studying life . . . which is one of the reasons I love doing what I do.  There will ALWAYS be something to learn!)

Improve my tasting notes.  I think of this goal as kind of a “mindful drinking” type of thing. Basically, I need to pay more attention to what’s in my glass.  Sitting down and focusing on a wine’s aromas, structure, and quality helps immensely with the whole study process.  And as I continue to pursue the WSET Diploma, I should get to the level where I’m able to write a tasting note that meets an examiner’s criteria in my sleep.

I’m not a huge fan of publishing tasting notes – I think they’re boring and ubiquitous, so I won’t be doing that (did I just hear a collective sigh of relief?).  But I do have a beautiful tasting notebook for me to keep track of my thoughts.  I just need to bring it out more often – at least a couple times a week.

tasting notebooks
My tasting notebooks over the years

Have FUN with wine.  If I allow it to, studying wine can dominate my life.  It’s currently the focus of my school, upcoming travels, and honestly, quite a bit of my social activity.  I don’t want to get so caught up in the study of wine that I forget to enjoy it. Sometimes, I need to just have a glass and drink it – not analyze it (fortunately, this is Hubs’ strong suit!).

So on THAT note, I’m going to sign off, finish that daily drinker bottle of Rosso di Montalcino and binge watch last season’s Better Call Saul!

Cheers to a delicious 2019!!

 

 

 

 

WSET Diploma Unit 5: That’s a Wrap on Bubbly

Earlier this month I took my second exam in my WSET Diploma pursuit – Sparkling Wines of the World. Now that I’m well past the 48 hour restriction on discussing the exam “using social media or otherwise”, and WSET has actually published the questions asked and revealed the wines poured blind, I think I’m safe to write about my thoughts on Unit 5.

Unit 5 study table

A brief aside before I get started:  On exam day several people (4 or 5) just didn’t show up.  Our instructor waited a few minutes past the 12:30 start time, but no word.  Did they get the time wrong?  Change their mind at the last minute?  Whatever the reason – it’s odd to go that far, pay the course & exam fee, and then not show.  Reminds me of when Hubs took the bar exam 20 years ago and a guy sat down next to him with all his testing materials and asked “how long do we have to take this test?” He then left his stuff at the table next to Hubs, said he was going to the restroom before the start of the exam – and never came back.  We still wonder what the hell happened to that dude.  He’s probably in Congress.

Anyhoo, back to the WSET exam – we were given an hour and five minutes to do both sections: tasting and theory.  We could tackle them in either order, so I opted to do the tasting first – thinking that this would take me less time to get through, therefore leaving me longer for the theory section.  Well, to quote the sage wisdom of former heavyweight champ Mike Tyson: “Everyone has a plan until they get punched in the mouth.”

UNIT 5 – TASTING.

The three wines were bagged up and each student was responsible for pouring into his or her own glasses.  (I’m curious as to the reasoning for this . . . maybe so we can’t claim the instructor mixed up the wines?  So we can pour as much or as little as we want?  Any thoughts on this?)  In any case, when wine #2 was poured, and it was red – I think that threw off a lot of students.  I know it threw ME off.  You just don’t expect to get a sparkling red on the exam.

We weren’t required to specifically identify the wines, but rather discuss possible grape varieties and an assessment of quality.  Surprisingly, we also weren’t asked to write about possible production methods.  These were the three wines on my the exam (posted recently on the WSET website):

Wine 1: Prosecco Superiore Extra Dry NV
Wine 2: Barossa Valley 2012 Sparkling Shiraz
Wine 3: Roederer Quartet NV (Note to self: find this wine – it was delicious!)

After seeing the official reveal of the wines, I feel pretty confident about the tasting portion of the exam.  My notes match up fairly well with the wines above, so I don’t believe I missed anything obvious.  However, I got so wrapped up in writing slowly and legibly and nailing my aromas (was this ripe pear?  Or more of a baked pear?) that I took longer on the tasting then I planned – and then panic started to set in . . .

UNIT 5 – THEORY.

Before starting the tasting portion of the exam, I took a quick peek at the questions for theory – just to make sure there wasn’t anything completely wackadoodle.  When I saw the three topics: Transfer Method, Climate and Weather in Champagne, and Limoux, I relaxed a bit.  I could at least answer each of those with some semblance of intellect.

Unit 5 handwriting

But after spending too much time on tasting, I felt rushed when I started in on theory.  I got nervous about time constraints and then my hand started shaking (I’m not kidding).  This made my handwriting worse than normal – which on a good day is barely legible (see example at left).  At one point, my pencil lead broke four times and I just about lost my shit.

Post-exam, other students lamented about their handwriting too, so at least I’m not alone in hoping that the examiners are able to decipher my essays.  Seriously though – who the hell handwrites these days?!

There’s no point in stewing about this over the next three months.  The exam is done and over with and there’s nothing I can do about it now – except think about how I’ll take what I learned from this Unit and apply it to my next one.

So, to piggyback off my Unit 2 “Dos and Don’ts” here are a few more:

DO use a variety of study materials.  For Unit 5 I continued to use my trusty Outlines (of course) as well as flashcards – which were particularly handy when I was on the road or running.  Going over the finer points of Champagne trade structures definitely helped take my mind off my aching legs.

Unit 5 study topics
My “practice exam” topics – you’ve got 30 minutes: GO!

I also incorporated practice exams for this round of studying – I highly recommend doing this!  A few weeks prior to the exam I made a list of all the topics that I thought could be asked – everything from various pressing methods to Pol Roger to Chilean sparklers.  I put them in our oversized Gonzaga cup (Go Zags!!), had Hubs draw out three, and then I’d write a brief essay on each for 30 minutes.  This helped me get used to writing for a longer period of time as well as get over that immediate mind blank when you see the subject matter you’re supposed to write on:  “Cava?!  WTF is Cava?” (Or am I the only one that this happens to?)

DO budget your time.  Aim to spend no more than 10 minutes per wine or question on the exam.  Each theory question is weighted equally, so it doesn’t make sense to write a lengthy diatribe on one and only a few sentences on another.  Bring a watch in case the room you’re in doesn’t have a clock.  And you won’t be able to use the clock on your phone.

DO make yourself a roadmap. Before writing out my answers to the theory questions, I sketched out my thoughts on a scratch piece of paper.  So instead of jumping right into writing about the Transfer Method – I essentially recreated a very general outline on it: what it was, how it’s different from Traditional Method, where it’s used, what are the pros and cons of it, etc.  This gave me a roadmap to follow when writing out my answer and helped me stay on track.  In reviewing past WSET Diploma exams, one big issue I’ve noticed is that candidates fail to actually answer the question asked.  Making a roadmap helps prevent detours that will only take up precious time and won’t get you any credit.

and finally . . . DON’T PANIC.  Take some deep breaths.  Sip some water (another DO: bring your own water!)  If you’re not getting any aromas from a wine, don’t keep sniffing and swirling – just move on and come back to it later.  If you don’t know where to start with a theory question, try to at least answer the basics: what is it, where is it, how is it made, etc.

After finishing Unit 5 I asked myself – would I study any differently? And I honestly don’t think I would. Even though a LOT of what I studied wasn’t even on the exam: no producers, hardly anything on Italy (other than wine #1 being Prosecco), no Spain or Germany, and besides wines 2 & 3 – nada from the New World. However, you never know what you’re going to get asked on these exams – so I’m glad I was prepared for anything. Bottom line: learning shouldn’t be just about passing the exam (says the girl who broke four pencils taking said exam).

And just in case you get Limoux as one of your theory questions too 😉  . . . here’s the outline.

 

WSET Diploma Unit 5: Let’s Pop the Cork on this Already!

My Unit 5 exam is Wednesday (tomorrow!) and I feel like a bottle of bubbly that’s been aggressively shaken.  The pressure is building and I just want to let all this information about sparkling wine fly out of my brain like CO2 frantically escaping its glass bottle.  I’ve been studying for this exam for three months now – I am ready to be DONE.

Champagne corks

I’ll admit it – I’ve hit a wall.  But I’m not overly worried about it because the exact same thing happened back in June near the end of my Unit 2 studies (which I ended up passing with Distinction – woot!).  I’m not hitting a wall because I’m disinterested in studying wine (God forbid) – it’s just that my brain is full and I cannot cram in any more information.  However, what DOES worry me a bit, is that my upcoming Unit 5 exam is maybe 1/10th the size of the ginormous Unit 3 (which covers all wines of the world – except for sparkling and fortified) which I’ll tackle in early 2020.  So, before that time, either my brain has to get bigger or I’ve got to study smarter.  I’m hoping for the brain enlargement, but I’ll table officially panicking on that until a later date . . .

Asti outlineI realized that even Hubs is done with my Unit 5 studies when he begged me this past weekend “can we please have something to drink besides bubbles?”  This coming from a guy who used to frequently complain that we didn’t have enough sparkling wine in the house.  And I know he’s tired of me saying “studying” when he asks “what’s the plan for tonight”?  Plus, he’s probably as sick as I am of my outlines laying all over the house – Argentina in the kitchen, Vouvray in the office, Asti in the bathroom (I swear this isn’t an implication of its quality!)

For those of you readers who are interested – I’ve added Unit 5 specific outlines on Asti, Champagne – Subregions  and South Africa to the Outlines pages.

Last Sunday, Hubs & I took a break and went over to a friend’s house to watch our beloved Seahawks.  I brought some “leftover” sparkling wines with me (read: ones that I’d opened the night before to study/taste).  When the host commented that he didn’t usually like Champagne, but he liked the Champagne that I brought, I promptly informed him that what we were drinking was in fact NOT Champagne, it was sparkling wine from New Zealand – a completely different beast due to climate, varieties used and production method.  I’m sure we’ll be getting an invite back to his house soon.  Perhaps I should revisit the lesson I JUST learned at my MW tasting regarding humility and how nobody likes a know-it-all.

So – what am I going to do after my exam on Wednesday?  Well, for starters, I’m looking forward to catching up on some non-wine reading.  You know I’m buried when I let something as pertinent as my subscription to People magazine lapse!  I’d also like to finish “nesting” (Hubs’ endearing term for my habit) in our new home . . . which we moved into seven months ago.  And I can’t wait to get that fucking “Martini & Rossi – Asti Spumante” jingle out of my head.  I’m just excited to look up from my laptop, put away my outlines, and get outside of the house and into this beautiful Southern California weather.

But before I get to all that, I need to go see what the UPS driver just left on my doorstep.  It might be my Unit 2 materials for the Italian Wine Scholar exam I’ll be taking in a few months . . .

 

 

Lessons Learned from Tasting with a MW: Part 1

I recently attended my first in a series of blind tasting classes with Lindsay Pomeroy – newly minted Master of Wine (MW).  With the recent cheating scandal surrounding the blind tasting portion of the Master Sommelier exam (a completely separate organization from the Institute of Masters of Wine), some people outside – and even inside – the wine industry might wonder why this is even a part of certain higher level certifications.  I get it. Blind tasting seems like a rather amusing party trick: here’s a random wine – now guess its varietal, region and vintage!  But there’s more to blind tasting . . . at least, there should be.

From my (albeit limited) understanding – the tasting portion of the MW exam focuses a lot on the WHY as opposed to the WHAT.  For example – if you believe the wine in your glass is a Barolo – why do you think this?  What is it about the color, aromas, structure, complexity, etc. that leads to you Barolo?

With wine certification exams, getting the wine “right” certainly helps – but you also need to be able to explain your answer (remember this with math tests?  Show your work!)  So when I saw that Lindsay was offering these classes through her business, Wine Smarties, I signed up immediately because I wanted to get an MW’s perspective on blind tasting. WineSellar and Brasserie

The classes are held in The WineSellar and Brasserie in San Diego – the epitome of a “hidden gem” as it’s tucked away in the back of a very non-descript industrial/business park.  Lindsay herself was warm, welcoming and wearing her trademark pink fanny pack (which she claims is coming back in fashion).  I liked her right away. 🙂

Our first class focused on identifying the “Classics” – wines such as Burgundy, Brunello, Bordeaux (and no, they don’t all need to start with the letter B – although Hubs did offer up Budweiser and Bud Light to help out further).  Although this was only a two hour long class, I can already tell that I am going to learn a ton of invaluable information from this lady.  Here’s what I came away with just after the first session:

Make sure ALL your evidence backs up your conclusion.  As mentioned earlier – show your work.  If the wine in front of me is red with lots of cherry and red berry aromas, some white pepper notes and heat on the finish – does this support a conclusion of Pinot Noir?  The berry flavors might, but that white pepper and heat doesn’t.  The totality of evidence (good grief, I feel like I’m back in law school!) is more indicative of Grenache.

Put your blinders on and don’t second guess yourself.  I have a horrible habit of doing this!  In class, we were poured two white wines blind and when the gentleman next to me started to read his notes on the first wine – “lighter bodied, higher acidity, herbal notes, white pepper – I’m guessing it’s a Grüner” . . . I panicked.  Because this is what I had written for the SECOND wine.

I immediately assumed that I was in error, or that I must have mixed up my wines.  So when I was asked my thoughts on wine #1, I read my description for wine #2 (including “it reminds me of a green salad”) which garnered some odd looks.   Because as it turns out,  I HADN’T mixed up my wines, my neighbor was just off base.  And I didn’t trust myself enough to stick to my own notes – where I had called the second wine a Grüner (which it was).  The first was a village level Chablis – which should not remind anyone of a green salad. :-/

Blind Tasting with an MW

Don’t jump to conclusions based on one (or even two) facts.  I took a deep inhale of the last red wine and got aromas of tar and asphalt.  Right away this led me to Pinotage.  I hung onto that assumption and didn’t let go.  Despite other evidence to the contrary – like extreme depth and complexity and higher than normal tannins.  I also ignored the fact that to put Pinotage in a blind tasting flight of Classic wines that Lindsay would have to be a complete psychopath.

The wine ended up being a 2013 Brunello – which made a lot more sense.

Humility.  I’m getting to the point in my wine education where more and more obnoxious know-it-alls are rearing their ugly heads.  And this is coming from someone who went to law school – so I’m incredibly well versed in this particular species of jackass.  I’m looking right at you, guy on Facebook who called the WSET Level 3 “ridiculously easy” and claimed to have passed with distinction after not studying for it at all! (Perhaps I need to put my blinders from above on when it comes to these sorts of people as well).

Lindsay is one of 380 people in the world to have achieved the MW certification(!!!).  Her depth and breadth of wine knowledge could run circles around us students.  Yet during our class, she never spoke above us and she barely mentioned her MW achievement.  She has a quiet air of confidence about her, but there was no ego or bragging.  I think the wine world could use a few more Lindsays.

More lessons to follow . . . my next class is later this month!

 

 

 

 

WSET Diploma Unit 5: Opting for the Sparkly Object

After successfully completing Unit 2, I started thinking about the next Unit I was going to tackle in my WSET Diploma pursuit.  (Ok, let’s be honest, I started thinking about this months before actually completing Unit 2).   So without further ado, here were my options, my thought process, and my decision (Spoiler Alert:  Bubbles.  Always Bubbles).

Unit 1 – Global Business of Alcoholic Beverages.

There are two parts to Unit 1: a 3,000 word research paper and an in-class case study exam.  Candidates can do either of these at any time during the Diploma process.  Both involve a fair amount of research and writing, which as a former lawyer, I was actually pretty damn good at once upon a time.  So, I’m looking forward to tackling these writing assignments – assuming I’m assigned a topic that I enjoy writing about.

The research paper topics are established by WSET and are released each academic year.  This year’s were released in early August, and neither one particularly spoke to me: “The short and long term implications of the 2017 vintage“, or “The Rum Revival.”  The 2017 vintage question seems incredibly broad and I’m not all that excited about spending a lot of time researching spirits – particularly since spirits will no longer be a required Unit of the Diploma beginning in August, 2019.  I’m optimistic that when I get around to doing the paper that both options will be more wine related . . . and hopefully one will be “why Washington state is the future for the United States wine industry.”  A gal can dream, can’t she?

The case study exam is offered three times a year. This is a complete grab bag of alcohol business topics – past case studies have ranged from “social media and the wine industry” to “the négotiant system in Burgundy” to “the wines of South Africa.” I think any of these would’ve been fascinating to explore in detail, which of course means that when I register for the case study (likely in March 2019) my topic will be something like “what sulfur dioxide means to me” or “why mass produced New Zealand Sauvignon Blanc is the most awesomest wine in the world.”

Unit 3 – Light Wines of the World.

This is the behemoth of the Diploma – covering all wines of the world that don’t fit into the Fortified or Sparkling categories.  I don’t know if the tales of its difficulty are greatly exaggerated or not, but I’m not planning to find out any sooner than I need to.  Unit 3 will be my last Diploma Unit.

Unit 4 – Spirits of the World.

My wine school is doing one last offering of the Spirits Unit and exam. I originally had this all worked out before we moved down to SoCal – my father-in-law (the infamous T-Bone) was going to be my spirits study-buddy and Hubs and Mom-in-Law (aka Authorista) were going to foot the (bar) bill. T-bone and I would frequent local watering holes to sip and study and then head back to our respective homes for our daily nap.  Win-win for everyone. Well, two of us anyways.

However, since Spirits soon won’t be part of the Diploma program, I struggled with whether to try and tackle this Unit or not. I eventually opted for not.  Sorry, T-Bone. Sidenote: don’t actually feel sorry for him.  I’ve been stocking his wine “cabinet” (underneath his bathroom sink) with Oregon Pinot and Washington Syrah since we moved down here.  He’s fine.

Unit 5 – Sparkling Wines of the World.

See Below.

Unit 6 – Fortified Wines of the World.

Unit 6 is being offered in early September and the exam is on the same date as Unit 5.  I know several candidates that are tackling both Units together – and I considered this for about 5 seconds . . .

Bottom line is – I’m not in a huge rush to finish the Diploma.  And, like much of what I do in life, would prefer to methodically and systematically go through my studies as opposed to frantically cramming it all in.  I am a true ISTJ.  So, I opted for the Unit that interested me the most – the shiny object of the Diploma – Sparkling Wines of the World!

Champagne books
Unit 5 – In-Class Experience.

After registering for Unit 5 the day after my Unit 2 exam (seriously – I am Tracy Frickin’ Flick!) I did a little prep work by starting in on some of the suggested readings.  Class itself was one very intensive, very full day in early August.  Other WSET providers spread Unit 5 in-class time over two days (Napa Valley Wine Academy), or three weeks plus a practice exam (Capital Wine School).  WSET Unit 5 manual

My class was a broad overview of sparkling wines – from different production methods, to Champagne sub-regions, to common labeling terminology.  We also tasted through 11 different sparkling wines in class.  Although, unlike Unit 2, this wasn’t blind and there was quite a bit less class discussion on them as well.  Maybe this was because there were more students in class (10 compared to my 3 in my Unit 2).  Or because it was a sunny summer Saturday and people wanted to skedaddle. Although, this is SoCal, almost every Saturday is sunny.

Whatever the case, to me – this portion felt rushed.  Actually – the entire day did.  Covering all sparkling wines of the world in one day is not my ideal way to learn. It’s just way too much information all at once. But on the bright side, I suppose this is good practice for the MW if I’m able to pursue that in the future since that program is practically all self-study. So until Unit 5 exam day – November 7th – I’m on my own.

Unit 5 – My Study Plan.

I started out with a detailed study plan (I realize this is not shocking).  But then with all my travel in August – I quickly had to revise it. I got wrapped up with visiting my beloved Washington state and attending the fabulous Auction of Washington Wines.  And then visiting my awesome Bestie and travelling to New York’s Finger Lakes region.  In my defense – both were wine related travels, so some degree of “research” was done.

So – here’s my revised Unit 5 study schedule.  As I did with Unit 2 – I’m aiming to do some degree of studying daily.  I think of my brain like a balloon – I’ll add a little bit more information each day, not too much so that it explodes, and not too little (or too much time off) so it deflates.

Unit 5 – Exam.

Unlike Unit 2, the Unit 5 exam is not multiple choice.  It consists of a tasting portion and a theory portion.  Both of which must be completed within 65 minutes.  I think it’s 30 minutes per section, and then a 5 minute freak out session in between.

Tasting.  Candidates are poured three sparkling wines from anywhere in the world and have to write tasting notes on each one in the approved WSET format.  Past exams have included a trio of Cava/Vintage Champagne/Prosecco and a NV Champagne/Sekt/Vintage Champagne.  After describing the wines, candidates are then asked a “conclusion” question like “discuss the quality/readiness for drinking/country of origin” of the wines.

Theory.  Here candidates are asked to write about 3 topics related to sparkling wine.  These questions can be ANYTHING!  Past exam topics have been: Tank Method, Franciacorta, Pinot Noir, Côtes des Blancs and Prestige Cuvées.  So, basically, you’re asked to regurgitate everything you know about these subjects.  And quickly – you’ve got about 10 minutes per question.  I’m going to need to work on my timing here because at times I can be a bit verbose.  True story.

And on that note – I’ll quit writing about the exam and get to studying! 😉