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Specification

WSET® Level 2 Award
in Wines

Specification
WSET® Level 2 Award
in Wines

A world of knowledge

Wine & Spirit Education Trust
39–45 Bermondsey Street, London, SE1 3XF, United Kingdom
wset@wsetglobal.com
wsetglobal.com© Wine & Spirit Education Trust 2019
Issue 1, 2019
All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording or any
information storage or retrieval system, without the prior permission in writing from the publishers.

Design by Peter Dolton
Editing by Rosalind Horton (Cambridge Editorial)
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1Contents
Introduction

3

Introduction to the WSET Level 2 Award in Wines

4

Learning Outcomes5

Recommended Tasting Samples

13

Examination Guidance

14

Sample Examination Questions

15

Examination Regulations

16

WSET Qualifications

19

WSET Awards

20

3

Introduction
This Specification contains necessary information for both candidates and Approved Programme
Providers (APPs) about the WSET Level 2 Award in Wines.
The main part of the document is a detailed statement of the learning outcomes for the Level 2
Award in Wines. These outcomes should be used by APPs to prepare programmes of learning, andby candidates to plan their studies, because the examination is specifically set to test theseoutcomes.
The Specification also provides a list of recommended tasting samples, guidance concerning theexamination (including weight of the learning outcomes content), sample examination questions andthe examination regulations.
At the end of this document you will find information on the other WSET qualifications and
WSET’s qualification division, WSET Awards.

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Introduction to the WSET Level 2 Award in Wines
Qualification Aims
The WSET Level 2 Award in Wines is intended for people who have little or no prior knowledge. It
is suitable wherever a good level of wine knowledge is required to underpin job skills andcompetencies, for example in the customer service and sales functions of hospitality, retailing andwholesaling industries. It is also useful for those who have a general interest in wine and wish to
broaden their knowledge.
Successful candidates will be able to describe and compare the styles of wines produced frominternationally and regionally important grape varieties, interpret wine labels from the main wineproducing regions of the world and give basic guidance on appropriate selection and service, as
well as understand the principles of wine tasting and evaluation.
Qualification Structure
Learning Outcomes
In order to meet the qualification aims there are six learning outcomes.
Learning Outcome 1
Learning Outcome 2
Learning Outcome 3

Learning Outcome 4
Learning Outcome 5
Learning Outcome 6

Understand the environmental influences and grape-growing options in thevineyard and how these will impact the style and quality of wine.
Understand how winemaking and bottle ageing influence the style andquality of wine.
Understand how environmental influences, grape-growing options,winemaking and bottle ageing influence the style and quality of wines madefrom the principal grape varieties.
Know the style and quality of wines produced from regionally important
black and white grape varieties.
Understand how the production process can influence the styles ofsparkling and fortified wines.
Understand the key principles and processes involved in the storage andservice of wine, and in the pairing of food and wine.

Enrolment
There are no restrictions on entry to the WSET Level 2 Award in Wines.
Please refer to ‘Examination Regulations Entry Requirements’ for additional eligibility information.
Total Qualification Time (TQT) and Guided Learning Hours (GLH)
TQT is an estimate of the total amount of time, measured in hours, that a learner would reasonably
need to be able to show the level of achievement necessary for the award of a qualification. It is
made up of GLH and private study time. GLH include all tutor-supervised learning and supervised
assessments.
The TQT for the Level 2 Award in Wines is 28 hours. This is made up of 17 GLH (of which 1 hour is
for the examination) and 11 hours’ private study.
Recommended Progression Routes
The WSET Level 2 Award in Wines, or an equivalent level of knowledge, is recommended for entry
to the WSET Level 3 Award in Wines.

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Learning Outcomes
Learning Outcome 1
Understand the environmental influences and grape-growing options in the vineyard and how
these will impact the style and quality of wine.
Assessment Criteria
1. Identify what each part of a grape provides to the winemaker.
2. Identify what a vine requires to grow grapes.
3. Identify the key stages of grape formation and ripening.
4. Describe how the grape’s components, aromas and flavours change as the grape ripens.
5. Describe how the environmental influences in the vineyard impact on grape ripeness andquality.
6. Describe how grape ripeness impacts on wine style and quality.
7. Identify the grape-growing options in the vineyard.
8. State the meaning of the most important labelling terms used to indicate origin andregulation.
9. State the meaning of the labelling terms relating to vine age and grape-growing options.

Parts of a grape

Skin:
Pulp:
Seeds and stems:

Colour, tannins, flavours
Sugar, acids, water, flavours
Tannins

Stages of grape
formation and ripeness

Grape formation:
Ripeness:

Flowering, fruit set, véraison
Unripe grapes, ripe grapes, extra-ripe grapes (late harvest, raisined)

Changes as grapes ripen

General component
changes:Colour, sugar, acid, tannins
General aroma andflavour changes:
For white grapes, for black grapes

Environmental
influences in thevineyard

General climatic
influences:
Cool, moderate, warm
Other climatic
influences:
Latitude, altitude, mountains, slope, aspect, soils, seas, rivers, air, fog, cloud, mist
Weather influences: Drought, frost, hail, rain, sunlight, temperature

Grape-growing options

Vineyard options:Concentration ofgrape sugars:

Vine requirements

Warmth, sunlight, water, nutrients, carbon dioxide (CO2)

Training, pruning, irrigation, spraying, organic production, yield, harvest
Extra-ripe grapes, botrytis/noble rot grapes, frozen grapes

Labelling terms used
to indicate origin
and regulation

Geographical indications (GIs)
European Union:
Protected Designation of Origin (PDO), Protected Geographical Indication (PGI)
France:Appellation d’Origine Contrôlée (AOC), Appellation d’Origine Protégée (AOP),
Vin de Pays (VdP), Indication Géographique Protégée (IGP)
Italy:
Denominazione di Origine Controllata e Garantita (DOCG),
Denominazione di Origine Controllata (DOC), Indicazione Geografica Tipica (IGT)
Spain:
Denominación de Origen Calificada (DOCa), Denominación de Origen (DO), Vino de la Tierra
Germany:
Qualitätswein, Prädikatswein, Landwein
Outside theEuropean Union:
GIs

Labelling terms relating
to vine age andgrape-growing options

Vine age:
Grape-growing
options:

Old Vine/Vieilles vignes
Vintage, Late Harvest/Vendanges tardives, Botrytis/Noble Rot, Icewine/Eiswein

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Learning Outcome 2
Understand how winemaking and bottle ageing influence the style and quality of wine.
Assessment Criteria
1. State the key stages of the alcoholic fermentation process.
2. Identify the key stages of the winemaking processes used for red, rosé and white wines.
3. Describe how winemaking options can influence the style and quality of wine produced.
4. Identify the key changes that occur to a wine during bottle ageing.
Alcoholic fermentation
process

Yeast converts sugar into alcohol and carbon dioxide.

Winemaking process

Stages in thewinemaking
process:

Crushing, fermentation, pressing, storage and/or maturation, blending, packaging

Winemaking options

Adjustments:
Addition of sugar, adjustment to acidity
Fermentation
temperatures:
Cool, warm
Red wine:
Extraction
Rosé wine:
Short maceration, blending
Sweet wine:
Fermentation stopped, sweetness added
Vessel types:
Stainless steel, concrete, oakOak vessel types: Small, large, new, old, level of toast
Malolactic conversion
Lees
Blending:
Consistency, complexity, style

Bottle ageing

Red wine:
White wine:

Colour, tannin, aromas and flavours
Colour, aromas and flavours

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Learning Outcome 3
Understand how environmental influences, grape-growing options, winemaking and bottle
ageing influence the style and quality of wines made from the principal grape varieties.
Assessment Criteria
1. Describe the characteristics of the principal grape varieties.
2. Describe how environmental influences and grape-growing options impact on thecharacteristics of the principal grape varieties.
3. Describe how winemaking options impact on the styles of wine produced from the principal
grape varieties.
4. Describe how bottle ageing impacts on the style of wines produced from the principal grape
varieties.
5. Describe the styles and quality of wines produced from the principal grape varieties in thespecified GIs.
6. Compare the styles and quality of wines from the principal grape varieties within andbetween specified regions.
7. State the meaning of regionally important labelling terms indicating style and quality ofwines made from the principal grape varieties
Principal grape varieties

Black grapes
Varieties:
Characteristics:
White grapes
Varieties:
Characteristics:

Merlot, Cabernet Sauvignon, Syrah/Shiraz, Pinot NoirColour, tannin level, sugar (potential alcohol), acidity, aromas and flavours
Chardonnay, Pinot Grigio/Pinot Gris, Riesling, Sauvignon Blanc
Colour, sugar (potential alcohol), acidity, aromas and flavours

Environmental influences Climate:
and grape-growing
Harvest:options
Concentration of grape sugars:

Cool, moderate, warm
Early-picked grapes, ripe grapes, extra-ripe grapes
Extra-ripe grapes, botrytis/noble rot grapes, frozen grapes

Winemaking options

Vessel types:
Oak barrel types:
Malolactic conversion
Lees
Blending:

Stainless steel, concrete, oak
Small, large, new, old, level of toast

Red wine:
White wine:

Colour, tannin, aromas and flavours
Colour, aromas and flavours

Bottle ageing

Geographical indications MERLOT
for black grape varieties GIs within the EU:

GIs from other wineproducing countries:

Consistency, complexity, style

PGI production
South of France
PDOs
France: Bordeaux, Saint-Émilion, PomeroI
USA: California, Napa Valley, Sonoma
Chile: Central Valley
South Africa: Stellenbosch
Australia: Margaret River
New Zealand: Hawke’s Bay

CABERNET SAUVIGNON
GIs within the EU:
PGI production
South of France
PDOs
France: Bordeaux, Médoc, Haut-Médoc, Pauillac, Margaux, Graves, Pessac-Léognan
GIs from other wineproducing countries:

USA: California, Napa Valley (Oakville, Rutherford, Calistoga), Sonoma
Chile: Central Valley, Maipo Valley, Colchagua Valley
South Africa: Stellenbosch
Australia: Coonawarra, Margaret River
New Zealand: Hawke’s Bay

r

8

r

SYRAH/SHIRAZ
GIs within the EU:

GIs from other wineproducing countries:
PINOT NOIR
GIs within the EU:

GIs from other wineproducing countries:

Geographical indications CHARDONNAY
for white grape varieties GIs within the EU:

GIs from other wineproducing countries:RIESLING
GIs within the EU:

GIs from other wineproducing countries:
SAUVIGNON BLANC
GIs within the EU:

GIs from other wineproducing countries:

PGI production
South of France
PDOs
France:Northern Rhône: Crozes-Hermitage, Hermitage, Côte Rôtie
Australia: South Eastern Australia, Barossa Valley, Hunter Valley
PDOs
France: Bourgogne/Burgundy, Gevrey-Chambertin, Nuits-Saint-Georges, Beaune,
Pommard
USA: Sonoma, Carneros, Santa Barbara County, Oregon
Chile: Casablanca Valley
South Africa: Walker Bay
Australia: Yarra Valley, Mornington Peninsula
New Zealand: Martinborough, Marlborough, Central Otago

PGI production
South of France
PDOs
France: Bourgogne/Burgundy, Chablis, Puligny-Montrachet, Meursault, Mâcon,Pouilly-Fuissé
USA: California, Sonoma, Carneros, Napa Valley, Santa Barbara County, Oregon
Chile: Central Valley, Casablanca Valley
South Africa: Western Cape, Walker Bay
Australia: South Eastern Australia, Yarra Valley, Adelaide Hills, Margaret River
New Zealand: Marlborough, Hawke’s Bay
PDOs
France: Alsace
Germany: Mosel, Rheingau, Pfalz
Australia: Clare Valley, Eden Valley
PGI production
South of France
PDOs
France:Loire: Sancerre, Pouilly-Fumé, Touraine
Bordeaux: Bordeaux, Graves, Pessac-Léognan
USA: Napa Valley
Chile: Central Valley, Casablanca Valley
South Africa: Elgin, Constantia
Australia: Adelaide Hills, Margaret River
New Zealand: Marlborough

PINOT GRIS/PINOT GRIGIO
GIs within the EU:
PGI production
Italy: Veneto
PDOs
France: Alsace
Italy: Delle Venezie, Friuli-Venezia Giulia
Regionally importantFrance:labelling terms indicatingstyle and quality of wines
made from the principal Germany:
grape varieties

Burgundy: Premier Cru, Grand Cru
Bordeaux: Bordeaux, Bordeaux Supérieur, Cru Bourgeois, Grand Cru Classé
Alsace: Grand Cru
Prädikatswein, Kabinett, Spätlese, Auslese, Beerenauslese (BA),
Trockenbeerenauslese (TBA), Eiswein
Trocken, Halbtrocken

9

Learning Outcome 4
Know the style and quality of wines produced from regionally important black and white grape
varieties.
Assessment Criteria
1. Describe the characteristics of the regionally important black and white grape varieties.
2. Describe the styles and quality of wines from the regionally important black and white grape
varieties from specified GIs.
3. State the meaning of the labelling terms indicating style and quality of wines produced fromregionally important black and white grape varieties.
BLACK GRAPE VARIETIESCharacteristics

Colour, tannin level, sugar (potential alcohol), acidity, aromas and flavours

GAMAY
GIs

France: Beaujolais, Beaujolais Villages, Beaujolais Cru (Fleurie)

GRENACHE/GARNACHA
GIs

France:Southern Rhône: Côtes du Rhône, Côtes du Rhône Villages, Châteauneuf-du-Pape
South of France: Minervois
Spain: Rioja, Navarra, Priorat
Australia: Barossa Valley, McLaren ValeTEMPRANILLO
GIs
Labelling terms

Spain: Rioja, Ribera del Duero, Catalunya
Joven, Crianza, Reserva, Gran Reserva

NEBBIOLO
GIs

Italy: Barolo, Barbaresco

BARBERAGI

Italy: Barbera d’Asti

SANGIOVESE
GIs
Labelling terms

Italy: Chianti, Chianti Classico, Brunello di Montalcino
Classico, Riserva

CORVINA
GIs
Labelling terms

Italy: Valpolicella, Valpolicella Classico
Classico, Amarone, Recioto

MONTEPULCIANO
GI

Italy: Montepulciano d'Abruzzo

ZINFANDEL/PRIMITIVO
GIs

USA: California
Italy: Puglia

PINOTAGE
GI
Labelling termSouth Africa: Western Cape
Cape BlendCARMENÈRE
GI

Chile: Central Valley

MALBECGI

Argentina: Mendoza

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WHITE GRAPE VARIETIESCharacteristics
CHENIN BLANCGIs

SÉMILLON/SEMILLON
GIs
VIOGNIER
GI

Colour, sugar (potential alcohol), acidity, aromas and flavours
France:Loire: VouvraySouth Africa
France: Bordeaux, Sauternes
Australia: Hunter Valley, Barossa Valley
France:Northern Rhône: Condrieu

GEWURZTRAMINER
GIs

France: Alsace, Alsace Grand Cru

VERDICCHIO
GI

Italy: Verdicchio dei Castelli di Jesi

CORTESE
GI

Italy: GaviGARGANEGA
GIs
Labelling terms

Italy: Soave, Soave Classico
Classico, Recioto

FIANO
GI

Italy: Fiano di Avellino

ALBARIÑO
GI

Spain: Rías Baixas

FURMINTGI
Labelling term

Hungary: Tokaj
Aszú

11

Learning Outcome 5
Understand how the production process can influence the styles of sparkling and fortified wines.
Assessment Criteria
1. Identify the key grape varieties used to produce the principal styles of sparkling wines.
2. Identify the key stages of the winemaking processes used to make sparkling and fortified
wines.
3. Identify the key GIs for sparkling and fortified wines.
4. Describe the styles of specified sparkling and fortified wines.
5. State the meaning of the labelling terms associated with sparkling and fortified wines
indicating style and quality.
Grape varieties

Sparkling wines:

Chardonnay, Pinot Noir, Meunier, Moscato (Muscat), Glera

Winemaking
processes

Sparkling wines:
Bottlefermentation
method:Tank method:

Traditional method
Dry styles, sweet styles

Fortified wines:
Sherry:Port:

Fortification after fermentation, ageing in contact with flor, ageing in contact with oxygen
Fortification to interrupt fermentation, ageing

GIs

Sparkling wines:
France:Champagne
Italy:
Asti, Prosecco
Spain:Cava
Other countries: South Africa, USA, Australia, New ZealandFortified wines:
Spain:
Portugal:Labelling terms associated Sparkling wines:
with sparkling andFortified wines:
fortified wines indicating
Sherry:style and quality
Port:

SherryPort
Brut, Demi-Sec, Vintage/Non-Vintage, Traditional Method, Méthode Cap ClassiqueFino, Amontillado, Oloroso, Pale Cream, Medium, Cream, PX (Pedro Ximénez)Ruby, Reserve Ruby, Late Bottled Vintage (LBV), Vintage, Tawny

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Learning Outcome 6
Understand the key principles and processes involved in the storage and service of wine, and in
the pairing of food and wine.
Assessment Criteria
1. Identify the ideal conditions for storing and methods for preserving wine.
2. State the recommended service temperature for types and styles of wine.
3. State the correct procedures for opening and serving wine.
4. Identify how common faults affect the aroma and flavours of wine.
5. Identify the principal food and wine interactions.
Ideal storage conditions

Temperature, light, position of bottle

Preserving wine

Vacuum system, blanket system

Service temperature

White and rosé wines:

Sparkling wines – well chilled
Sweet wines – well chilled
Light- and medium-bodied white and rosé wines – chilled
Full-bodied white wines – lightly chilled

Red wines:

Medium- and full-bodied red wines – room temperatureLight-bodied red wines – room temperature or lightly chilled

Opening:
Decanting

Still wine, sparkling wine

Serving wine:

Glassware, checks on the appearance and nose of the wine

Serving wine

Common faults

Cork taint, failure of closure, heat damage

Principal food andwine interactions

Components in food that
affect wine:
Sweetness, umami, acid, salt, flavour intensity, fat, chilli heat
Components in wine thatare affected by food:
Sweetness, acidity, bitterness (from tannins, oak), fruitiness, alcohol

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Recommended Tasting Samples
It is recommended that candidates try a minimum of 43 samples during the course of their studies.
The following list has been arranged by classroom session.

Session 1
Pinot Grigio
Oaked Chenin Blanc or oaked Semillon
or oaked Chardonnay
Gewurztraminer Alsace Grand Cru
Beaujolais Villages
BaroloSession 6
Generic Côtes du Rhône
Châteauneuf-du-Pape
French or Spanish rosé or Rioja Joven
Rioja Reserva
Mendoza Malbec or Chilean Carmenère
South African Pinotage

Session 2
Gevrey-Chambertin or Nuits-Saint-Georges
or Beaune or Pommard
Pinot Noir (New World region)
Red Zinfandel

Session 7
Gavi or Soave or Verdicchio
Fiano or Soave or Verdicchio
Barbera d’Asti
Valpolicella Classico
Chianti Classico Riserva
Sauternes or Tokaji (selection to be thealternative to the wine shown in Session 3)

Session 3
White Zinfandel
Dry Australian Riesling
German Spätlese Riesling
Dry or demi-sec Chenin Blanc or dry Semillon
Tokaji or Sauternes
Session 4
Chablis Premier Cru
Puligny-Montrachet or Meursault or PouillyFuissé
Chardonnay (New World region)
Sancerre or Pouilly-Fumé
Marlborough Sauvignon Blanc
Albariño or Pinot Gris or Viognier
Session 5
Merlot (IGP or high-volume brand)
Saint-Émilion Grand Cru
Haut-Médoc Cru Classé
Cabernet Sauvignon (New World region)
Northern Rhône Syrah
Barossa Valley Shiraz

Session 8
Prosecco
Cava
Champagne
AstiFino or Oloroso Sherry
LBV or Tawny Port

14

Examination Guidance
Examination Administration
Examinations are conducted by WSET Approved Programme Providers (APPs). APPs must comply
with the WSET policies and procedures set out in the APP Handbook.
Assessment Method
The WSET Level 2 Award in Wines is assessed by a closed-book examination that consists of 50
multiple-choice questions, to be completed in 60 minutes.
All examination questions are based on the published learning outcomes, and the recommended
study materials (Wines: Looking Behind the Label) contain the information required to answer thesequestions.
A candidate is required to pass with a minimum mark of 55 per cent.
About the WSET Level 2 Award in Wines Examination
The WSET Level 2 Award in Wines examination paper consists of 50 multiple-choice questions.
Each question has only one correct answer, which should be indicated on a computer-readable
answer sheet. The examination invigilator will give the full instructions on how to complete theanswer sheet on the day of the examination. Each correctly answered multiple-choice question is
worth one mark, and marks are NOT subtracted for incorrect answers.
All WSET Level 2 Award in Wines examination papers are carefully compiled to reflect the
Learning Outcomes content. A chart giving a detailed breakdown of the examination weighting isshown below.

Learning Outcome

Multiple-Choice Questions(1 mark per question)

1

5

2

4

3

19

4

12

5

6

6

4

50

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Sample Examination Questions
The Wine & Spirit Education Trust does not release past papers for the WSET Level 2 Award in
Wines. In order to give candidates an idea of the sort of questions that might be asked, this section
includes five sample examination questions. The examination consists of 50 questions similar tothese.
1. Compared with red wines, white wines are generally fermented ata. either higher or lower temperatures
b. the same temperaturec. higher temperatures
d. lower temperatures
2. Which grape variety is considered to produce outstanding quality white wines in both
Germany and Australia?
a. Merlot
b. Semillon
c. Shiraz
d. Riesling
3. In which one of the following wine regions could a wine be labelled Grand Cru?
a. Chablis
b. Vouvrayc. Minervois
d. Hermitage
4. What is the ideal service temperature for a sweet wine?
a. Room temperatureb. Lightly chilledc. Chilled
d. Well chilled
5. Which one of the following best describe a Tawny Port?
a. Golden in colour, with yeasty flavours
b. High in tannins and acidity
c. Sweet, with dried fruit and nutty aromasd. Sparkling and dry in style
Answers
1d, 2d, 3a, 4d, 5c

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Examination Regulations
1 Entry Requirements
1.1 Eligibility
1.1.1 Candidates applying to sit the WSET Level 2 Award in Wines examination must be over the legal
minimum age for the retail purchase of alcoholic beverages in the country where the examination is
being held, or be preparing for the examination as part of a recognised full-time programme of
study, or have obtained consent from their parents or legal guardians.
1.1.2 There are no restrictions on entry to the WSET Level 2 Award in Wines through overlaps withother qualifications or parts of qualifications.
1.1.3 Candidates who are under the legal minimum age for the retail purchase of alcoholic beverages
in the country where the examination is being held, or those who choose not to taste alcohol for
health or religious reasons, will not be allowed/required to sample any alcoholic beverage as partof their course, but this is not a barrier to successfully completing the qualification.
1.2 Recommended Prior Learning
1.2.1 There are no requirements for candidates to have previous knowledge or previous experienceof alcoholic beverages.
1.2.2 Candidates sitting in English where it is not their first language are strongly recommended tohave IELTS at 6 or above or be able to demonstrate an equivalent ability level.
1.2.3 Candidates sitting in other languages should have an equivalent level of literacy in thelanguage used for the examination.
2 Format and Results
2.1 The WSET Level 2 Award in Wines assessment is a closed-book examination of 60 minutes’
duration and consists of 50 multiple-choice questions worth one mark each.
2.2 Results of examinations are issued by WSET Awards as follows:• WSET Awards issues an electronic all-candidate grade list to the APP so that they cancommunicate results to their candidates. This grade list will be issued within two weeks of thereceipt of completed scripts by WSET Awards.
• Subsequently, WSET Awards posts candidates’ letters and certificates to APPs, who areresponsible for forwarding these documents to their candidates.
2.3 Results are graded as follows:
Mark of 85% and above

Pass with distinction

Mark of between 70% and 84%

Pass with merit

Mark of between 55% and 69%

PassMark of between 45% and 54%

FailMark of 44% and below

Fail unclassified

3 Reasonable Adjustments
3.1 Examination candidates who have special examination requirements, which are supported byindependent written assessment, are requested to notify the examinations officer at their APP of any
such requirement at the time of enrolment. Further guidance for examination officers andcandidates is available from WSET Awards as required.
3.2 It is the policy of WSET Awards that such candidates should not be placed at a disadvantage inthe examinations. Candidates are responsible for informing their APP of any such requirement at thetime of enrolment.

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4 Resits
4.1 Candidates may apply to resit the examination if they are unsuccessful. There is no limit on thenumber of attempts that may be made.
4.2 Candidates who have passed are not permitted to retake to improve their grade.
5 Examination Conditions and Conduct
5.1 Upon registration for an examination candidates are deemed to acknowledge and agree to thefollowing specific conditions:• At the start of the examination all candidates must supply the invigilator with proof of identity inthe form of photographic ID.
• The examination is to be completed in a maximum of 60 minutes.
• No reference is to be made to any material, in whatever form, other than the examinationquestion paper and answer sheet.
• Once the invigilator has declared that examination conditions are in place, no communication of
any kind between candidates is permitted until they have left the examination room or theinvigilator has announced the end of the examination.
• During the examination candidates are only permitted to have the following items with them:pens, pencils, erasers and drinking water.
• It is prohibited for candidates to take any photographs of the examination room or examinationmaterials.
• The use of electronic devices of any kind is prohibited.
• Mobile phones must not be on the examination desk. They must be switched off and placed outof sight.
• The use of dictionaries of any kind is prohibited.
• The use of audible ‘alarms’ on any clock or watch is prohibited.
• Candidates may not leave the room until the first 15 minutes of the examination time haveelapsed.
• Candidates who arrive after the published start time will NOT be allowed to sit the examination if
any other candidate has already left the examination.
• Candidates who arrive late may be allowed to enter the room at the discretion of the invigilator
and only if other candidates are not compromised. Under normal circumstances we would not
expect any candidate to be allowed to start the examination if they arrive more than 30 minutes
after the published start time.
• Candidates may not leave, and then return to, the examination room once the examination has
started unless they can be accompanied by an invigilator at all times while they are out of theexamination room.
• Candidates who complete the examination early may leave the examination room up until
the last 10 minutes providing they do not disturb other candidates; no re-admission ispermitted.
• Invigilators have no authority to comment upon, interpret, or express an opinion on any
examination question.
• Any candidate who is suspected of misconduct will be advised to leave the examination room
immediately and their examination paper will be submitted to the Examination Panel to determine
its validity.
• No examination question papers are to be removed from the examination room; candidates
who fail to submit the question paper with their answer sheet will be deemed guilty of
misconduct.
• It is prohibited for candidates to reveal the content of examination papers to others, or reproduce
it in any way.
5.2 Candidates agree to abide by the invigilator’s instructions. Failure to do so may render acandidate’s results invalid.

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5.3 WSET reserves the right to permanently exclude candidates found guilty of misconduct fromWSET qualifications.
5.4 Examination papers and answer sheets are the property of WSET Awards and will not be
returned to candidates.
6 Examination Feedback, Enquiries and Appeals
6.1 Candidates requiring enquiry (re-mark) and/or feedback on their examination paper should
contact their APP and request an Enquiry and Feedback Form. The form must be completed andsubmitted to WSET Awards along with the appropriate fee within six weeks of the date of theexamination. Any request received outside this time frame will not be reviewed. Enquiries andfeedback will be issued within two weeks of receipt by WSET Awards.
6.2 Any candidate dissatisfied with the result of an enquiry of an examination paper should contact
the APP and request an Appeal against Enquiry Application Form, which must be completed andreturned to WSET Awards, together with the appropriate fee, no more than 10 working days
following notification of the enquiry decision. Appeals received outside this time-frame will not be
reviewed. Appeals will be issued within two weeks of receipt by WSET Awards.
7 Candidate Satisfaction
7.1 Should any candidate have concerns that their APP is not providing the service that they expect,
or is behaving in a way that is inconsistent with the standards required in terms of administration,
tuition or examinations, they should first make a complaint with their APP. If this does not lead to asatisfactory resolution, candidates are asked to contact our Quality Assurance Team by emailingqa@wsetglobal.com. Please note that all complaints will be dealt with confidentially, but WSET
Awards cannot act on anonymous complaints.
8 Examination Regulations
8.1 WSET Awards reserves the right to add to or alter any of these regulations as it thinks fit.

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WSET Qualifications
WSET Qualifications
WSET has a range of qualifications that cover sake and spirits as well as wine. These are developed
and maintained by WSET Awards. In full, the qualifications are:
WSET® Level 1 Award in Wines (600/1504/4)
WSET® Level 1 Award in Spirits (600/1501/9)
WSET® Level 1 Award in Sake (603/2051/5)
WSET® Level 2 Award in Wines (603/4432/5)
WSET® Level 2 Award in Spirits (600/1507/X)
WSET® Level 3 Award in Wines (601/6352/5)
WSET® Level 3 Award in Spirits
WSET® Level 3 Award in Sake (603/2066/7)
WSET® Level 4 Diploma in Wines
More information about all of these qualifications can be found on the WSET website
wsetglobal.com.
Who can offer a WSET Qualification?
WSET qualifications can only be offered by APPs, and students wishing to study for a WSET
qualification must enrol with an APP. A student’s primary relationship is with their APP and the APP is
responsible for the delivery of the course and administering the examination, which is set by WSET
Awards.
Group study with an APP is the best way of learning how to taste, but some APPs also prepare
candidates for our examinations by distance learning.
A list of APPs is published on the WSET website wsetglobal.com. Please contact the APP directly
to find out about their programmes.
If you are interested in becoming an APP please contact the Quality Assurance Team, by emailingqa@wsetglobal.com

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WSET Awards
About WSET Awards
WSET Awards is the division of the Wine & Spirit Education Trust responsible for the creation,
processing and quality assurance of assessments leading to WSET qualifications. It is recognised as
an awarding organisation by Ofqual, the English regulator for qualifications and examinations.
WSET Awards operates a Quality Management System that complies with the requirements of
BS EN ISO 9001 for the management of awards for qualifications and examinations in the productknowledge and tasting competence of alcoholic beverages.

Diversity and Equality Policy
WSET Awards fully supports the principle of diversity and equality and is responsible for ensuringthat all candidates for its qualifications are treated fairly and on an equal basis. A copy of ourdiversity and equality policy can be obtained from the Quality Assurance Team by emailingqa@wsetglobal.com
Customer Service Statement
The quality and scope of service that customers can expect from WSET Awards is published in ourCustomer Service Statement. A copy can be obtained from the Quality Assurance Team by emailingqa@wsetglobal.com
In the unlikely event of any dissatisfaction with the service received, please contact theregistered APP in the first instance. If the issue is not resolved, please contact the Quality Assurance
Team by emailing qa@wsetglobal.com
WSET Prizes
Prizes are awarded each academic year, 1 August to 31 July, in recognition of academic
achievement. Candidates who have achieved outstanding marks in their examinations may be
eligible for a prize, in accordance with the prize criteria. Candidates will be contacted by WSET
Awards in October or November each year should they be eligible for a prize. For more details on
the prizes available, please go to: https://www.wsetglobal.com/about-us/awards-bursaries/
Note that these prizes do not take the form of financial grants to fund studies, but are inrecognition of examination performance.

A world of knowledge

Wine & Spirit Education TrustInternational Wine & Spirit Centre
39–45 Bermondsey Street
London SE1 3XF+44(0)20 7089 3800
wset@wsetglobal.com
wsetglobal.com

Issue 1