The Downside of Living with a Perpetual Wine Student (by Hubs)

In college I worked in a sorority house as a dishwasher.  In the rare instance that I relay this tidbit of information about my past to someone, without fail they cast a knowing smile, arch an eyebrow, and say something to the effect of “well, that must have been a tough job.”   You know what – it was.   There was absolutely zero Red Shoes Diaries component to my three hour daily shift of cleaning dishes for 100 girls while standing in what was lovingly referred to as “The Pit.”

Over the past few years I’ve once again become the recipient of that same sly reaction – only this time it happens when I tell people that my wife is a wine student.  While I admit it’s better than operating The Pit, there are some legitimate gripes to spending your life with someone who has chosen this particular academic pursuit.

#1 – The Bottles.   Sweet Jesus…they…are…everywhere.   We are now on our fourth wine refrigerator and the bottles just keep stacking up.   It’s like trying to stop springtime. I’ve found them stashed in closets, file drawers, desks, packing boxes, garageIMG_9783[284] cabinets, etc.  I think she has a problem.  Like a wine hoarder or some other  rare affliction we’re going to have to address with an intervention at some point.

This may sound trite – bottles are relatively small and stack easily.  Right?  Well, here’s a snapshot from move-in day to our new house.  To be clear, this is a small house, so you’re looking at approximately 25% of the total square footage.   You know it’s become a problem when the UPS guy is passing judgment!

#2 – Knowledge by Association.  I know very little about wine (true story).   Perhaps slightly more than the average person as a result of being married to a vinophile, but honestly – not much more.  Nonetheless, whenever I’m out with friends or co-workers and the wine list is presented they always give it to me because of Noelle.   Now, there’s really only two ways I can go here:  bullshit my way through it, or try to convince my dining mates that I have no idea what I’m doing.   I’m a guy, so I obviously choose bullshit every time.

Gramercy PicpoulHowever, once you choose bullshit you have to be totally committed to the bullshit process.   Last month I ordered a Picpoul at Gramercy Tavern in New York.  Do I know anything about Picpoul?  Absolutely not.  Do I know it exists only because of Noelle?  You betcha.  It’s kind of like saying Yellow Ledbetter is your favorite Pearl Jam song – everyone is going to pick Jeremy, so you have to pick a deep track in order to try and impress.

Now, when you try to the bullshit the Somm you’re going to get your test results back immediately.   She or he is going to think (but not say) either: “Wow, Picpoul?  Well I read this dude all wrong, that’s a great choice – clearly he knows his wine.” or “This guy has absolutely no fucking clue what he is talking about.  None.  I could serve him apple cider vinegar in a thimble and he wouldn’t say a word.”   My results?   Winner!!  The Somm was incredibly impressed by my choice and we excitedly discussed what paired best with Picpoul with my admiring table guests looking on!  (Of course, I bullshitted my way through that conversation as well.)  Look, it’s a 50/50 proposition at best when they hand you the wine list, but you have to go for it when Noelle isn’t in attendance.

#3 – The Interrogation.   While watching a movie with some friends recently, I asked Noelle to open – and I’m quoting here – “a bottle of white wine.”   What followed was a thirty minute interrogation that made the bar exam look like a true/false question on the back of a cereal box: What alcohol level?   Old world or new world?   Zippy?  Passion fruit?  What are you guys going to eat with it?  Is a little residual sugar ok?   My answer was: I don’t care!!  Any bottle of white will do.  Literally – any bottle.

And so it goes.  Every single time I open a bottle in our house I’m forced to render a dissertation on Spain’s climate in 2012, why French oak is vastly superior (or is it vastly inferior?),  AVA controversies of the late 1990’s, etc.   Want to know why I chose this particular bottle?  It was the first one I saw when I opened the door to the wine refrigerator.  You want real blasphemy?  I didn’t even look at the goddamn label!  Chardonnay?   Pinot Gris?   No idea – don’t care.  It’s wet and white, so both boxes are checked in order to pair it with this horrific Velveeta grilled cheese on stale bread I’m currently choking down.

At this point I should be clear that the upside to living with a perpetual wine student far outweighs these pedantic observations.  And for the sake of my marriage, I should further say that living with Noelle specifically does the same.   However, the next time someone asks me what my wife does for a living, I may consider telling them her prior career “tax lawyer” in order to avoid what inevitably follows.  Of course, if I do that I just know I’ll get a tax question about the deductibility of insurance premiums or some other scintillating inquiry.   Screw it – I choose wine student.

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!

 

 

 

 

Italian Wine Scholar: One Exam Down, One Exam to Go!

This past Monday I (finally!!) took my first of two exams in pursuit of the Italian Wine Scholar certification.  This first exam focused on the wine regions of Northern Italy, as well as general information about the entire country (history, geography, soils, viticulture, etc.).  The second exam will be focused solely on Central and Southern Italy.    As I’ve mentioned before, I’m tackling the IWS primarily because Italian wines are my Achilles heel and I’m going to need to know this country inside and out for my WSET Diploma studies.

Since I opted for self study as opposed to an instructor led course, I was scheduled to take the exam online where a proctor takes over my computer remotely (to ensure there aren’t any hidden notes to cheat with) and watches me via camera the entire exam.  While learning the names of dozens of grapes I’d never heard of like Timorasso and Marzemino, and memorizing a myriad of DOCGs, DOCs and IGTs, might sound challenging – I think the most stressful part of the whole experience for me was setting myself up on Skype and Adobe Connect the day prior to the actual exam.

First, I accidentally called the proctor on Skype while sitting in front of my screen in . . .  well, let’s just say I was wearing something that I wouldn’t wear out in public as I had just gotten up from a nap.  Thankfully, she didn’t pick up – so I dodged that bullet.  But then I DID somehow leave a recorded message where you can hear Hubs in the background yelling “[insert my very private petname here] what’re you doing?” and me responding dopily “oh, just trying not to make a complete ass of myself in front of my examiner!  Tee-Hee!” (Yes, I actually did say TEE-HEE).  I’m not sure if this message was deleted despite my best efforts.  But at least my proctor was classy enough not to say anything to me about it the next day.  (I think she was British, and thankfully they’re into etiquette and manners.)

Now that I’ve had a few days to reflect on my whole exam experience, besides not leaving the technical setup to the last minute, I’ve realized there are several things that I wish I would’ve done differently for my first exam.  At least I’ve got a “second chance” (so to speak) with my second exam, which I’ll be tackling early next year.  So I plan to follow these helpful tips:

1. 10 Months is Waaaaay Too Long to Spend Studying for this Exam!  I started my Italian Wine Scholar self-study course back in January – TEN MONTHS AGO.  While I’m not making excuses, I did get derailed by some pretty big life events since then: moving from my beloved Washington state to Southern California, starting my WSET Diploma classes, and learning that the upcoming season of The Walking Dead will be Rick Grimes’ last.  However, even after taking all these factors in account, I still should have completed my IWS exam sooner.  For the second IWS exam – I’m giving myself three months of study time: November through January.  Take the exam in early February, and move on!

2. No Multi-Tasking!  One Exam at a Time.  I love multi-tasking – I get half as much done in twice as much time.  And that was definitely the case here.  I tried to study for the IWS and my WSET Unit 2 Diploma exam at the same time.  That didn’t work overly well for my brain, so I thought I’d try it again (what’s the definition of insanity?) and study for the IWS and my WSET Unit 5 Diploma exam.  Surprisingly, this wasn’t optimal either.  I’ve learned my lesson: for the next month, I’m focusing solely on my Unit 5 studies until exam day (November 7th).  After that, I’ll jump into IWS Central/Southern Edition.

3. Use the Wine Scholar Guild Online Materials.  The Wine Scholar Guild online resources are a wealth of information that I just did not take enough advantage of for my first exam.  There are practice quizzes, flashcards, maps and short overviews of each wine region – a wine geek’s dream!  During the last week of my studies, I tried to frantically make my way through some of these – and I’m glad I at least did this as some of the questions from the practice quizzes were quite similar to those on my exam. (Those of you planning to take the IWS exams – make a mental note of this!)

4. Don’t Focus So Much on %s.  I spent a lot of time and brain space memorizing the various %s of permissible grapes in certain blends.  Now, I’m not going to say that there weren’t any questions on this, but certainly not as many as my studies would have warranted.  I would have been better off focusing on major bodies of water and synonyms for Nebbiolo instead (another mental note!)

5. More drinking!!  This one should be easy enough to do.  During my studies, I did manage to go through several bottles of Italian wine – but there’s always room for improvement!  When there was a question about these grapes or appellations on the exam, and I was confident of my answers –  in part due to the fact that I’d previously sat down with a glass (or two, or three) of the wine.

Linus and IWS

So, now I’m going to put my IWS to rest for awhile. I’m heading off with Hubs to our first ever Wine Bloggers Conference this weekend!  Stay tuned!

Editors Note: as I was putting the final touches on this post, I received this email from the Wine Scholar Guild with my exam results.  Now I’m thinking I should just do everything the exact same way for my second exam!

IWS Results
96%!!!! 🙂

 

 

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! 😉