Issue No. 1
August 2016
wsetglobal.com

Specification

WSET® Level 3 Award
in Wines

Specification
WSET® Level 3 Award
in Wines

Issue No. 1
August 2016
wsetglobal.com

Wine & Spirit Education Trust
39–45 Bermondsey Street, London SE1 3XF
wset@wset.co.uk
wsetglobal.com© Wine & Spirit Education Trust 2016
Issue 1, 2016
Issue 1.1 2017 (update with minor amendments)
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 fromthe publishers.

Designed by Peter Dolton
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CONTENTS

Contents
Introduction

5Wine & Spirit Education Trust’s Qualifications

6

Introduction to the WSET Level 3 Award in Wines

8

Learning Outcomes for the WSET Level 3 Award in Wines

10

Unit 1: The Theory of Wines of the World

10

Unit 2: The Analytical Tasting of Wine

22

Recommended Tasting Samples

23

Examination Guidance

26

Sample Multiple-Choice Examination Questions

28

Sample Short Written Answer Examination Question

29

Examination Regulations

30

3

INTRODUCTION

Introduction
This Specification contains necessary information for both candidates and Approved Programme
Providers (APPs) about the WSET Level 3 Award in Wines.
The main part of the document is a detailed statement of the learning outcomes of the WSET
Level 3 Award in Wines. These outcomes should be used by APPs to prepare programmes of learning,and by 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 syllabus weighting and sample examination questions) and the examination
regulations.

56

WSET LEVEL 3 AWARD IN WINES: SPECIFICATION

The Wine & Spirit Education Trust’s Qualifications
WSET Awards
WSET Awards is the Awarding Body of the Wine & Spirit Education Trust, which provides quality-assured
qualifications that help people to know more about alcoholic beverages and to develop their tastingskills. This is done by:• liaising with the drinks industry to set suitable specifications• approving programme providers to offer our qualifications• setting examinations• issuing certificates to successful candidates.
The development and awarding of WSET regulated qualifications is the sole responsibility of WSET
Awards, the Awarding Body of The Wine & Spirit Education Trust.
The UK Government has established a regulatory authority, the Office of Qualifications andExaminations Regulation (Ofqual), which regulates Awarding organisations that offer qualifications.
Some WSET qualifications are listed below.
Full Title: WSET Level 1 Award in Wines
Ofqual number 600/1504/4
Description: This qualification provides a basic introduction to the main styles of wines available tofront-line staff involved in the service or sale of wine. The qualification aims to provide thebasic product knowledge and skills in the storage and service of wines required to preparea person for their first job in wine hospitality or retail.
Full Title: WSET Level 1 Award in Wine Service
Description: This qualification builds on the knowledge and skills taught in the Level 1 Award in Wines,
and shows how these can be used in a restaurant workplace. It is ideal for anyone who
needs to gain basic skills in wine service, including those wishing to make their first steps
into a career as a sommelier.
Full Title: WSET Level 1 Award in Spirits
Ofqual number 600/1501/9
Description: This qualification provides a basic introduction to the main categories of spirits available tofront-line staff involved in the service or sale of spirits. The qualification aims to provide
basic product knowledge to prepare a person for a role in hospitality or the spirits industry.
Full Title: WSET Level 2 Award in Spirits
Ofqual number 600/1507/X
Description: This qualification offers a greater breadth and depth of knowledge in the specific area ofspirits and liqueurs than that offered by the broader-based Level 2 Award in Wines andSpirits. This qualification offers focused coverage of all product categories in the field of
spirits, and end-use of the identified products together with the theory of tasting technique.
Full Title: WSET Level 2 Award in Wines and Spirits
Ofqual number 600/1508/1
Description: This qualification offers broad coverage of all product categories in the field of alcoholic
drinks, together with the theory of tasting technique. It is suitable for those with little
previous experience.

THE WINE & SPIRIT EDUCATION TRUST’S QUALIFICATIONS

Full Title: WSET Level 3 Award in Wines
Ofqual number 601/6352/5
Description: The Level 3 Award in Wines gives more comprehensive coverage of the wines of the world,with an increased focus on tasting technique.
Full Title: WSET Level 4 Diploma in Wines and Spirits
Description: This is a specialist qualification where detailed knowledge is combined with commercial
factors and a thorough system for the professional evaluation of wines and spirits. The
Diploma is recommended by the Institute of Masters of Wine for candidates wishing topursue membership.

BS EN ISO 9001:2008
WSET Awards operates a Quality Management System that complies with the requirements of BS EN ISO
9001:2008 for the management of awards for qualifications and examinations in the product knowledge
and tasting competence of alcoholic beverages.
How to Prepare for a WSET Qualification
WSET qualifications can only be offered by organisations approved by WSET Awards, known as Approved
Programme Providers (APPs), and candidates wishing to study for a WSET qualification must enrol with an
APP. The candidate’s 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 Approved Programme Providers (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 APP Administration Team,appadmin@wset.co.uk.
Diversity and Equality Policy
WSET Awards fully supports the principle of diversity and equality and is responsible for ensuring that all
candidates for its qualifications are treated fairly and on an equal basis. A copy of our diversity andequality policy can be obtained from the APP Administration Team, appadmin@wset.co.uk.
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 APP Administration Team,appadmin@wset.co.uk.
In the unlikely event of any dissatisfaction with the service received, please contact the registered APP
in the first instance. If the issue is not resolved please contact the APP Administration Team,appadmin@wset.co.uk.
Scholarship Scheme
Scholarships are awarded for each academic year, which runs from 1 August to 31 July. Candidates whoachieve outstanding marks in their examinations may be eligible for a scholarship. The scholarships aremanaged by WSET Awards, and eligible candidates will be contacted by WSET Awards after the end ofeach academic year once all the results for qualifying examinations have been collated.
There are many scholarships on offer; please go to the scholarships page on the WSET website formore details, wsetglobal.com/about-us/awards-bursaries.
Please note that these scholarships do not take the form of financial grants to fund studies, but are inrecognition of examination performance.

78

WSET LEVEL 3 AWARD IN WINES: SPECIFICATION

Introduction to the WSET Level 3 Award in Wines
Qualification Aims
The WSET Level 3 Award in Wines is designed to give a thorough understanding of the factors that
account for the style, quality and price of the principal still, sparkling and fortified wines of the world. The
qualification will assist those who are required to make professional evaluations of wines with regards totheir style, quality and price. The qualification provides the in-depth product knowledge required tounderpin job skills and competencies, for example in product selection in the retail and hospitality
sectors.
Successful candidates will be able to describe the characteristics of the principal wines of the world
and give information on the key factors influencing style, quality and price. They will consequently be in aposition to advise management, to answer customer queries authoritatively, and to make informed
selections of wines in a variety of situations.
Qualification Structure
In order to meet the qualification aims there are six learning outcomes spread over two Units. In order togain the WSET Level 3 Award in Wines candidates must pass both Units.
Unit 1: The Theory of Wines of the World
Learning Outcome 1

Identify the principal natural and human factors in the vineyard and winery thatare involved in the production of still wines of the world and explain how they
can influence the style, quality and price of these wines.

Learning Outcome 2

Identify and describe the characteristics of the still wines produced in theprincipal wine producing regions of the world and explain how the key naturaland human factors in the vineyard, winery, law and commerce can influence
the style, quality and price of these wines.

Learning Outcome 3

Identify and describe the characteristics of the principal sparkling wines of theworld and explain how the key natural and human factors in the vineyard,
winery, law and commerce can influence the style, quality and price of
these wines.

Learning Outcome 4

Identify and describe the characteristics of the principal fortified wines of theworld and explain how the key natural and human factors in the vineyard,
winery and law can influence the style, quality and price of these wines.

Learning Outcome 5

Demonstrate the ability to provide information and advice to customers andstaff about wines.

Unit 2: The Analytical Tasting of Wine
Learning Outcome 1

Accurately describe the key characteristics of the principal still wines of theworld and use the description to make an assessment of quality and anassessment of readiness for drinking.

INTRODUCTION TO THE WSET LEVEL 3 AWARD IN WINES

Enrolment
The WSET Level 2 Award in Wines and Spirits or an equivalent level of experience is recommended forentry to the WSET Level 3 Award in Wines. Potential candidates should discuss their current level ofknowledge with their APP before enrolling on the course, to ensure that this is a suitable qualification forthem to undertake.
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 to sample any alcoholic beverage as part of their course. These
candidates will not be eligible to complete the assessment for Unit 2 of the WSET Level 3 Award in Wines.
In such instances, candidates will receive a record of achievement on successful completion of Unit 1, butwill not be awarded the WSET Level 3 Award in Wines qualification.
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 3 Award in Wines is 84 hours, made up of 32.5 GLH (including the 2.5 hourexamination) and 51.5 hours private study.
Recommended Progression Routes
The WSET Level 3 Award in Wines, or an equivalent level of experience, is required for entry to the WSET
Level 4 Diploma in Wines and Spirits.

910

WSET LEVEL 3 AWARD IN WINES: SPECIFICATION

Learning Outcomes for the WSET Level 3 Award in Wines
UNIT 1: The Theory of Wines of the World
Learning Outcome 1
Identify the principal natural and human factors in the vineyard and winery that are involved in the
production of still wines of the world, and explain how they can influence the style, quality and price of
these wines.
Assessment Criteria
1. Identify the key natural factors in the vineyard and explain in detail how they influence the style,quality and price of wine.
2. Identify the key human factors in the vineyard and explain in detail how they influence the style,quality and price of wine.
3. Identify the key human factors in the winery and explain in detail how they influence the style, quality
and price of wine.
RangesRange 1: Natural factors in the vineyard that influence style, quality and price
The vine

Species (V. vinifera), varieties, clones, crossings, hybrids, green parts, one-year-old wood,
permanent wood

Vine needs

Warmth, sunlight, water, nutrients, carbon dioxide

Vine growth cycle

Dormancy, budburst, flowering, fruitset, véraison, ripening

Components of thegrape

Water, sugar, acids, colour, tannin, flavours

ClimateCool, moderate, warm, hot
Mediterranean, maritime, continental

Factors influencing
regional climate

Latitude, altitude, oceans, large lakes, continentality, diurnal range

Factors influencing
site climate

Aspect, soil (heat, drainage), fog, bodies of water

Weather

Vintage variation

Soil

Water supply, nutrients

Range 2: Human factors in the vineyard that influence style, quality and priceManaging the vine

Training (head, cordon), pruning (spur, replacement cane), trellised, untrellised(canopy management), density, harvest (timing, manual, machine)

Managing hazards

Frost (site selection, heaters, wind machines, sprinklers), freeze (earthing up), rain (harvest dates),
hail (nets, multiple sites), water stress (irrigation, drip, sprinkler, flood), sunburn(canopy management), nutrient deficiency (fertiliser)

Managing pests
and diseases

Phylloxera (use of rootstocks), other animals (insecticides, physical barriers),
fungal diseases (canopy management, fungicide), viruses and bacteria (replacing the vine,
sanitising the land)

Concentrating
grape sugars

Noble rot, drying grapes on the vine, drying grapes after picking, freezing grapes on
the vine

Approaches to vineyard
management

Conventional, sustainable, organic, biodynamic

LEARNING OUTCOMES FOR THE WSET LEVEL 3 AWARD IN WINES

Range 3: Human factors in the winery that influence style, quality and priceCommon elements

Roles of oxygen, roles of SO2, winery vessels (oak, stainless steel, concrete),
alcoholic fermentation, malolactic fermentation (MLF)

Must adjustments

Must enrichment, acidification, deacidification

White winemaking

Grape variety, grape reception, destemming, crushing, skin contact, pressing, clarification
alcoholic fermentation, racking off gross lees, MLF

Red winemaking

Grape variety, grape reception, destemming, crushing, pre-fermentation extraction,
alcoholic fermentation and extraction, post-fermentation extraction, pressing, MLF
Whole bunch fermentation (carbonic maceration, semi-carbonic maceration, whole buncheswith crushed fruit)

Rosé winemaking

Direct pressing, short maceration, blending

Sweet winemaking

Interrupting the fermentation, adding a sweetening component, concentrating grape sugars

Maturation

Oak vessels (species, production, age, size), inert vessels (stainless steel, concrete, bottle),lees contact, oak alternatives

Blending

Reasons (balance, consistency, style)

Clarification

Sedimentation, fining, filtration (depth, surface)

Stabilisation

Tartrate, microbiological

Packaging

Glass, plastic, bag-in-box

Closures

Cork, synthetic cork, screw cap

11

12

WSET LEVEL 3 AWARD IN WINES: SPECIFICATION

Learning Outcome 2
Identify and describe the characteristics of the still wines produced in the principal wine producing regionsof the world and explain how the key natural and human factors in the vineyard, winery, law andcommerce can influence the style, quality and price of these wines.
Assessment Criteria
1. Identify and locate the principal wine producing regions of the world and describe the style andquality of the still wines made there.
2. Identify key factors in the vineyard, winery, law and commerce involved in still wine production andbriefly explain how they influence the style, quality and price of the principal still wines of the world.
3. Focusing on the principal grape varieties from named regions (listed in Range 2), apply knowledge
from Learning Outcome 1 to explain how the factors in the vineyard and winery account for the styleand quality of the wine.
RangesRange 1: The principal still wine producing regions of the world
FRANCE
BordeauxBordeaux, Bordeaux Supérieur
Côtes de Bordeaux, Entre-Deux-MersMédoc, Haut Médoc, Saint-Estèphe, Pauillac, Margaux, Saint-Julien
Graves, Pessac-Léognan
Saint Émilion, Saint-Émilion Grand Cru, Pomerol
Sauternes, Barsac

The Dordogne andSouth West France

Bergerac, Monbazillac, Cahors, Madiran, Jurançon, Côtes de Gascogne

Burgundy

Bourgogne
ChablisBourgogne Hautes Côtes de Nuits, Côte de Nuits-Villages, Gevrey-Chambertin, Vougeot,
Vosne-Romanée, Nuits-Saint-Georges
Bourgogne Hautes Côtes de Beaune, Côte de Beaune-Villages, Aloxe-Corton, Beaune,
Pommard, Volnay, Meursault, Puligny-Montrachet, Chassagne-Montrachet
Bourgogne Côte Chalonnaise, Rully, Mercurey, Givry, Montagny
Mâcon, Mâcon Villages, Pouilly-Fuissé, Saint-Véran

Beaujolais

Beaujolais, Beaujolais Villages, Brouilly, Fleurie, Morgon, Moulin-à-Vent

AlsaceAlsace, Alsace Grand Cru

The Loire Valley

Muscadet, Muscadet Sèvre et Maine
Anjou, Coteaux du Layon, Savennières, Saumur, Saumur-Champigny
Vouvray, Touraine, Bourgueil, Chinon
Sancerre, Pouilly-Fumé, Menetou-Salon
Rosé d’Anjou, Cabernet d’Anjou, Rosé de Loire

The Rhône Valley

Côtes du Rhône, Côtes du Rhône Villages
Côte Rôtie, Condrieu, Saint-Joseph, Hermitage, Crozes-Hermitage, Cornas
Châteauneuf-du-Pape, Gigondas, Vacqueyras, Lirac, Tavel

Southern France

Pays d’Oc
Languedoc, Minervois, Fitou, Corbières, Picpoul de Pinet
Côtes du Roussillon, Côtes du Roussillon Villages
Bandol, Côtes de Provence

LEARNING OUTCOMES FOR THE WSET LEVEL 3 AWARD IN WINESGERMANY
Mosel

Bernkastel, Wehlen, Piesport

Nahe

Schlossböckelheim

Rheingau

Rüdesheim, Johannisberg

Rheinhessen

Nierstein

Pfalz

Forst, Deidesheim

Baden
Franken

AUSTRIA
Niederösterreich

Wachau, Weinviertel

Burgenland

HUNGARY
Tokaj (Sweet wines only)

GREECE
Naoussa, Nemea, Santorini

ITALY
Trentino-Alto Adige

Trentino, Alto Adige

Friuli-Venezia Giulia

Collio, Colli Orientali, Friuli Grave

VenetoVeneto, Valpolicella, Valpolicella Classico, Amarone della Valpolicella, Recioto della Valpolicella,
Valpolicella Ripasso, Soave, Soave Classico

Piemonte

Barolo, Barbaresco, Barbera d’Asti, Dolcetto d’Alba, Gavi

Tuscany

Toscana, Chianti, Chianti Classico, Bolgheri, Brunello di Montalcino, Vino Nobile di Montepulciano

MarcheVerdicchio dei Castelli di Jesi

UmbriaOrvieto

Lazio

Frascati

AbruzzoMontepulciano d’Abruzzo

Campania

Taurasi, Fiano di Avellino, Greco di Tufo

PugliaPuglia, Salice Salentino

Basilicata

Aglianico del Vulture

SicilySicilia, Terre di Sicilia/Terre Siciliane, Etna

SPAIN
The Upper Ebro

Rioja, Navarra, Calatayud, Cariñena

Catalunya

Priorat, Catalunya, Penedès

The Duero Valley

Ribera del Duero, Toro, Rueda

The North West

Rías Baixas, Bierzo

The Levante

Valencia, Jumilla, Yecla

Castilla-La Mancha

La Mancha, Valdepeñas

Castilla y León VdlTPORTUGAL
Vinho Verde, Douro, Dão, Bairrada, Alentejo, Alentejano

13

14

WSET LEVEL 3 AWARD IN WINES: SPECIFICATIONUNITED STATES OF AMERICA
California

Napa County, Napa Valley, Rutherford, Oakville, Stags Leap District, Howell Mountain,
Mount Veeder, Los Carneros, Saint Helena, Calistoga
Sonoma County, Russian River Valley, Alexander Valley, Dry Creek Valley, Sonoma Coast
Mendocino County
Santa Cruz Mountains
Monterey
San Luis Obispo County, Paso Robles
Santa Barbara County, Santa Maria Valley
Lodi

OregonWillamette Valley

Washington

Columbia Valley, Yakima Valley

New York

Finger Lakes

CANADA
Ontario

Niagara Peninsula

British Columbia

Okanagan Valley

CHILE
Coquimbo Region

Elqui Valley, Limarí Valley

Aconcagua Region

Casablanca Valley, San Antonio Valley, Leyda Valley, Aconcagua Valley

Central Valley Region

Cachapoal Valley, Colchagua Valley, Maipo Valley, Curicó Valley, Maule Valley

Southern Region

ARGENTINA
Salta

Cafayate

San Juan
Mendoza

Uco Valley, Luján de Cuyo, Maipú

Patagonia

SOUTH AFRICA
Western Cape
Coastal Region

Stellenbosch, Paarl, Constantia, Durbanville, Swartland

Breede River Valley

Worcester, Robertson

Cape South Coast

Walker Bay, Hemel-en-Aarde Wards, Elim, Elgin

AUSTRALIASouth Eastern Australia

Murray-Darling, Riverina, Riverland

South Australia

Barossa, Barossa Valley, Eden Valley, Clare Valley, Adelaide Hills, McLaren Vale, Coonawarra

Victoria

Yarra Valley, Geelong, Mornington Peninsula, Heathcote, Goulburn Valley

New South Wales

Hunter Valley

Tasmania
Western Australia

Margaret River, Great Southern

NEW ZEALAND
North Island

Gisborne, Hawke’s Bay, MartinboroughSouth Island

Marlborough, Nelson, Canterbury, Central OtagoLEARNING OUTCOMES FOR THE WSET LEVEL 3 AWARD IN WINES

Range 2: Key factors that influence style, quality and price of the principal still wines of the world
NATURAL FACTORS (Grape Varieties)
Country

Region/District

Principal grape varieties

Other grape varieties

FranceBordeaux

Cabernet Sauvignon, Cabernet Franc,
Merlot, Sauvignon Blanc, Sémillon, Muscadelle

Petit Verdot

The Dordogne andSouth West France

Bordeaux varieties,
Malbec, Tannat, Ugni Blanc,
Petit Manseng

Burgundy

Chardonnay, Pinot Noir

Beaujolais

Gamay

AlsaceRiesling, Pinot Gris, Gewurztraminer, Muscat

Pinot Blanc

The Loire Valley

Melon Blanc, Chenin Blanc, Sauvignon Blanc,
Cabernet Franc

Grolleau, Cabernet Sauvignon

The Rhône Valley

Syrah, Grenache, Mourvèdre, Viognier

Cinsault, Marsanne,
Roussanne

Southern France

Syrah, Grenache, Carignan, Mourvèdre,Cabernet Sauvignon, Merlot, Chardonnay,
Sauvignon Blanc

Cinsault, Picpoul, Viognier

Germany

Riesling, Spätburgunder (Pinot Noir)

Silvaner, Müller-Thurgau,
Dornfelder

Austria

Riesling, Grüner Veltliner

Welschriesling, Blaufränkisch,
Zweigelt, Saint Laurent

Hungary

Tokaj

Furmint, Hárslevelű,Sárga Muskotály

GreeceNaoussa

Xinomavro

Nemea

Agiorgitiko

Santorini

Assyrtiko

Italy

Alto Adige/
Pinot Grigio
Trentino/
Friuli–Venezia Giulia
VenetoCorvina, Garganega, Pinot Grigio, Merlot,
Chardonnay, Trebbiano

Piemonte

Nebbiolo, Dolcetto, Barbera, Cortese

Tuscany

Sangiovese, Cabernet Sauvignon

MarcheVerdicchio

UmbriaGrechetto, Trebbiano

Lazio

Malvasia, Trebbiano

AbruzzoMontepulcianoCampania

AglianicoPugliaNegroamaro, Primitivo

Basilicata

AglianicoSicilyNero d’Avola

Greco, Fiano

Syrah, Chardonnay

15

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WSET LEVEL 3 AWARD IN WINES: SPECIFICATION

NATURAL FACTORS (Grape Varieties) contd.
Country

Region/District

Principal grape varieties

Other grape varieties

Spain

The Upper Ebro

Tempranillo, Garnacha, Graciano

Mazuelo, Viura

Catalunya

Garnacha, Cariñena, Merlot,
Cabernet Sauvignon, Tempranillo, Chardonnay

The Duero Valley

Tempranillo, Verdejo, Sauvignon Blanc

The North West

Albariño

MencíaThe Levante

Monastrell

Castilla-La Mancha

Airén, Tempranillo

Portugal

Alvarinho, Loureiro, Arinto,
Touriga Nacional, Tinta Roriz(Aragonês), Alfrocheiro, Jaen,
Baga, Trincadeira,
Alicante Bouschet

USA

Cabernet Sauvignon, Merlot, Pinot Noir,
Zinfandel, Chardonnay, Sauvignon Blanc

CanadaVidal, Riesling

Chile

Cabernet Sauvignon, Merlot, Carmenère, Syrah,
Pinot Noir, Chardonnay, Sauvignon Blanc

Argentina

Malbec, Cabernet Sauvignon, Chardonnay,
TorrontésSouth Africa

Chenin Blanc, Chardonnay, Sauvignon Blanc,
Pinotage, Cabernet Sauvignon, Pinot Noir,
Syrah, Merlot

Australia

Cabernet Sauvignon, Shiraz, Pinot Noir, Merlot,
Grenache, Chardonnay, Semillon, Riesling,
Sauvignon Blanc

New Zealand

Sauvignon Blanc, Chardonnay, Pinot Gris,
Pinot Noir, Merlot

Riesling

BonardaCabernet Sauvignon, Riesling,
Syrah

OTHER NATURAL FACTORS
See Range 1 in Learning Outcome 1

HUMAN FACTORS
Vineyard

See Range 2 in Learning Outcome 1

WinerySee Range 3 in Learning Outcome 1

Students will be expected to apply the knowledge they gained in Learning Outcome 1 to the main
regions and their principal grape varieties to explain the style and quality of wines made.

LEARNING OUTCOMES FOR THE WSET LEVEL 3 AWARD IN WINESLAWFranceAOC, Vin de Pays, IGP, Vin de France
Bordeaux: Cru bourgeois, Cru classé
Burgundy: Premier cru, Grand cru
The Loire Valley: Sur lie
Alsace: Vendanges Tardives, Sélection de grains nobles

Germany

Prädikatswein, Kabinett, Spätlese, Auslese, Beerenauslese, Trockenbeerenauslese, Eiswein
Qualitätswein
VDP, Grosses Gewächs (GG)

Austria

Qualitätswein, Prädikat, DAC

TokajiAszú, Eszencia

Italy

DOC, DOCG, IGT
Classico, Riserva

Spain

DO, DOCa/DOQ, Vino de la Tierra (VdlT), Vinos de Pago
Joven, Crianza, Reserva, Gran Reserva

USA

AVA

CanadaVQA

Chile

DO (region, sub-region) Costa, Entre Cordilleras, AndesSouth Africa

Wine of Origin, region, district, ward, estate

Australia

Zone, region, sub-region

COMMERCE
Commerce

Cost of grapes, cost of production, cost of transport, margin, market forces

17

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WSET LEVEL 3 AWARD IN WINES: SPECIFICATION

Learning Outcome 3
Identify and describe the characteristics of the principal sparkling wines of the world and explain how the
key natural and human factors in the vineyard, winery, law and commerce can influence the style, quality
and price of these wines.
Assessment Criteria
1. Identify and locate the principal sparkling wines of the world and describe the style and quality ofthese wines.
2. Identify key factors in the vineyard, winery, law and commerce involved in sparkling wine production
and briefly explain how they influence the style, quality and price of the principal sparkling wines of
the world.
RangesRange 1: Principal sparkling wines of the world
FRANCEChampagne

Montagne de Reims, Côte des Blancs, Vallée de la Marne, Côte des Bar, Côte de Sézanne

Crémant

Crémant d’Alsace, Crémant de Bourgogne, Crémant de Loire

The Loire Valley

Saumur, Vouvray

SPAIN
Cava

ITALY
Asti
Prosecco

Conegliano-Valdobbiadene

GERMANY
Sekt

Deutscher Sekt

NEW WORLD
Australia

Tasmania, Yarra Valley, Adelaide Hills

New ZealandMarlboroughSouth Africa
California

Anderson Valley, Los Carneros

LEARNING OUTCOMES FOR THE WSET LEVEL 3 AWARD IN WINES

Range 2: Key factors that influence style, quality and price of sparkling wines
NATURAL FACTORS
Important grape varieties

Champagne: Chardonnay, Pinot Noir, MeunierAsti: Muscat Blanc à Petits Grains
Prosecco: Glera
Cava: Macabeo, Xarel-lo, Parellada
Premium New World Sparkling: Chardonnay, Pinot Noir

Climate and location

Climate and weather, altitude, latitude, aspect, proximity to oceans/large lakes,
fog (where relevant)

HUMAN FACTORS
Traditional method

Pressing, clarification, first alcoholic fermentation, blending, liqueur de tirage, second alcoholic
fermentation in bottle, time on lees, riddling, disgorging, liqueur d’expédition (dosage)

Transfer method

Pressing, clarification, first alcoholic fermentation, blending, liqueur de tirage, second alcoholic
fermentation in bottle, time on lees, disgorging into tank, filtration, liqueur d’expédition (dosage),
rebottling under pressure

Tank method

Pressing, clarification, first alcoholic fermentation, blending, liqueur de tirage, second alcoholic
fermentation in tank, time on lees, filtration, liqueur d’expédition (dosage), bottling under pressure

Asti method

Pressing, clarification, store chilled juice, fermentation (part under pressure), stop fermentationby chilling and filtration, bottling under pressure

Carbonation

Pressing, clarification, fermentation, inject CO2, bottling under pressure

LAW AND COMMERCE
Law

EU: Brut nature, Brut, Demi-sec
Champagne: Non-vintage, Blanc de Blancs, Blanc de Noirs, Premier cru, Grand cru, Vintage
South Africa: Méthode Cap ClassiqueCommerce

Market forces, cost of production

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WSET LEVEL 3 AWARD IN WINES: SPECIFICATION

Learning Outcome 4
Identify and describe the characteristics of the principal fortified wines of the world and explain how the
key natural and human factors in the vineyard, winery and law can influence the style, quality and price of
these wines.
Assessment Criteria
1. Identify and locate the principal fortified wines of the world and describe the style and quality of thesewines.
2. Identify key factors in the vineyard, winery and law involved in fortified wine production and briefly
explain how they influence the style, quality and price of the principal fortified wines of the world.
RangesRange 1: Principal fortified wines of the world
PORTUGAL

Port

SPAIN

SherryFORTIFIED MUSCATSFrance: Muscat de Beaumes-de-Venise
Australia: Rutherglen

Range 2: Key factors that influence style, quality and price of fortified wines
NATURAL FACTORS
Important grape varieties

Port: Touriga Franca, Tinta Roriz, Touriga Nacional, Tinto Cão, Tinta Barroca
Sherry: Palomino, Pedro Ximénez (PX), Muscat
Fortified Muscats: Muscat

Climate and location

Climate type, altitude, aspect, proximity to the sea, soil (where relevant)

HUMAN FACTORSPort

Crushing, extraction (human feet, autovinifiers, piston plungers), fermentation, fortification tostop fermentation, maturation (short or long, wood or inert), bottling

SherryDry: Fermentation, classificationa) fortification to 15% abv, flor growth, biological ageing (option: refortification to 17%+,oxidative ageing)b) fortification 17% abv, no flor, oxidative ageing
Sweet: Sundried grapes, pressing, fermentation, fortification to stop fermentation,oxidative ageing
Pale Cream/Medium/Cream: Blending dry wine with either sweet wines or other grape-based
sweeteners

Fortified Muscats

Crushing, pressing, fermentation, fortification to stop fermentation, maturation (inert, oxidative)

LAW
Port

Ruby (Reserve), Tawny (Reserve), Late Bottled Vintage (LBV), Vintage,
Tawny with an Indication of Age

SherryFino, Amontillado, Manzanilla, Oloroso, Palo Cortado, Pedro Ximénez (PX)
Pale Cream, Medium, CreamLEARNING OUTCOMES FOR THE WSET LEVEL 3 AWARD IN WINES

Learning Outcome 5
Demonstrate the ability to provide information and advice to customers and staff about wines.
Assessment Criteria
1. Make wine recommendations and explain the reasons for selection.
2. Describe the correct procedures for the storage and service of wine.
3. Identify common faults found in wines.
4. Identify the key considerations when making a food and wine pairing recommendation.
5. State the social and health issues resulting from the excess consumption of wine.
RangesRange 1: Making wine recommendations
Criteria for wine selection

Wine style, wine quality, individual preferences and sensitivities, price, occasion

Storage

Optimum conditions, effects of poor storage

ServiceSequence of service, serving temperatures, opening and decanting, glassware and equipment

Range 2: Common faults
FaultsCork taint, oxidation, reduction, volatile acidity, Brettanomyces, out of condition, high sulfur

Range 3: Principles of food and wine pairing
Wine considerations

Sweetness, acidity, tannins (oak), complexity, fruitiness, alcohol level

Food considerations

Sweetness, acidity, umami, salt, bitterness, chilli heat, fat, flavour intensity

Range 4: Social and health issues
Social and health issues

Excess consumption of wine

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WSET LEVEL 3 AWARD IN WINES: SPECIFICATIONUNIT 2: The Analytical Tasting of Wine
Learning Outcome 1
Accurately describe the key characteristics of the principal still wines of the world and use the description
to make an assessment of quality and an assessment of readiness for drinking.
Assessment Criteria
1. Accurately describe the key characteristics of any principal still wine of the world using the WSET Level 3
Systematic Approach to Tasting Wine.
2. Make an assessment of quality and an assessment of readiness for drinking of any principal still wineof the world using the WSET Level 3 Systematic Approach to Tasting Wine.

WSET Level 3 Systematic Approach to Tasting Wine®
APPEARANCE
Clarityclear – hazy (faulty?)

Intensity

pale – medium – deep

Colourwhite lemon-green – lemon – gold – amber – brownrosé pink – salmon – orange
red purple – ruby – garnet – tawny – brown

Other observations

e.g. legs/tears, deposit, pétillance, bubbles

NOSE
Conditionclean – unclean (faulty?)

Intensity

light – medium(-) – medium – medium(+) – pronounced

Aroma characteristics

e.g. primary, secondary, tertiary

Development

youthful – developing – fully developed – tired/past its best

PALATE
Sweetness

dry – off-dry – medium-dry – medium-sweet – sweet – luscious

Acidity

low – medium(-) – medium – medium(+) – highTanninlow – medium(-) – medium – medium(+) – highAlcohol

low – medium – highfortified wines: low – medium – highBodylight – medium(-) – medium – medium(+) – fullMoussedelicate – creamy – aggressive

Flavour intensity

light – medium(-) – medium – medium(+) – pronounced

Flavour characteristics

e.g. primary, secondary, tertiary

Finishshort – medium(-) – medium – medium(+) – long

CONCLUSIONSASSESSMENT OF QUALITY
Quality level

faulty – poor – acceptable – good – very good – outstanding

Level of readinessfor drinking/potential for ageing

too young–can drink now,
but has potential
for ageing–

drink now: notsuitable for ageingor further ageing–

too old

RECOMMENDED TASTING SAMPLES

Recommended Tasting Samples
STILL WINES – EUCountry/Region

Wine Style

Name of the Wine to be Tasted

BORDEAUX
Essential

Red

Generic Bordeaux AC
Cru Bourgeois
Haut-Médoc Cru ClasséSaint-Émilion Grand Cru or Pomerol

Sweet White

Sauternes or Barsac

Optional

Dry White

Generic Bordeaux AC
Graves or Pessac-Léognan (oak-matured)

THE DORDOGNE AND
SOUTH WEST FRANCE
Optional

Red

Cahors or Madiran

BURGUNDY
Essential

Red

Bourgogne Rouge AC
Village or Premier Cru level wine from Côte d’Or
Beaujolais AC
Beaujolais Villages or Cru

White

Village or Premier Cru level Chablis
Village or Premier Cru level wine from Côte d’OrWhite

Mâcon or Mâcon Villages

Optional
ALSACE
Essential

Dry or Off-Dry White At least one of the following:
Riesling
Gewurztraminer
Pinot Gris

Optional

Sweet White

Vendanges Tardives or Sélection de Grains Nobles (any grape variety)

THE LOIRE VALLEY
Essential

White

Premium dry Chenin Blanc
Sancerre or Pouilly-FuméOptional

Red

Premium Cabernet Franc

White

Muscadet or Muscadet Sur Lie

THE RHÔNE VALLEY
Essential

Red

Premium Northern Rhône Syrah
Châteauneuf-du-Pape or Gigondas
Côtes du Rhône or Côtes du Rhône Villages

OptionalRed

Mid-priced Northern Rhône Syrah

White

Condrieu

SOUTHERN FRANCE
Essential

Red

Corbières, Fitou or Minervois

OptionalRed

Any international varietal IGP

Rosée.g. Côtes de Provence. A rosé from the Southern Rhône would also be
acceptable.

GERMANY
Essential

White

Riesling Kabinett or Spätlese
VDP dry Riesling

Optional

White

Riesling Auslese or Beerenauslese (influenced by noble rot)
Eiswein

AUSTRIA
Essential

White

Grüner Veltliner

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WSET LEVEL 3 AWARD IN WINES: SPECIFICATIONCountry/Region

Wine Style

Name of the Wine to be Tasted

TOKAJ
Essential

White

Tokaji Aszú

GREECE
Optional

Red

Naoussa or Nemea

ITALY
Essential

Red

Barolo or Barbaresco
Valpolicella or Amarone della Valpolicella
Chianti Classico Riserva
Any southern Italian red (e.g. Taurasi)

White

Veneto Pinot Grigio

Red

ChiantiWhite

Pinot Grigio from Alto Adige, Trentino or Friuli–Venezia Giulia
Soave

Red

Rioja Reserva or Gran Reserva
Ribera del Duero
PrioratWhite

Rías Baixas or Rueda

Optional

Red

Monastrell-based wine e.g. Jumilla

PORTUGAL
Optional

Red

Douro, Dão or Alentejo

Optional

SPAIN
Essential

STILL WINES – NEW WORLDCountry/Region

Wine Style

Name of the Wine to be Tasted

REGIONAL SPECIALITIES
EssentialRed

California Zinfandel
Chilean Carmenère
Argentinian Malbec
South African Pinotage
Australian Shiraz

Dry White

Argentinian TorrontésSouth African Chenin Blanc
Hunter Valley Semillon
Eden or Clare Valley Riesling
Marlborough Sauvignon Blanc

RoséWhite Zinfandel

Sweet White

Canadian Icewine

Optional

INTERNATIONAL VARIETIES
Essential *Red

Optional

At least one of each of the following:
Cabernet Sauvignon
MerlotPinot Noir
Grenache or Grenache blend

White

Chardonnay (at least one wine)

Red or White

High-volume, inexpensive brand – single varietal wine or blend

Red

Syrah/Shiraz (preferably not from Australia as this sample has been covered
in Regional Specialities)

White

Sauvignon Blanc (preferably not from New Zealand as this sample has been
covered in Regional Specialities)* As these grape varieties are grown in a number of New World countries, you are able to select from the wine styles that are most prominent in yourmarket. Wines should be selected from regions that appear in this Specification. If tasting more than one wine of the same grape variety, the wines
should either come from different countries or be noticeably different in style (i.e. due to climatic factors or winemaking).

RECOMMENDED TASTING SAMPLESSPARKLING WINESCountry/Region

Name of the Wine to be Tasted

CHAMPAGNE
Essential

Non-vintage Champagne

FRANCE
Optional

Crémant

ITALY
Essential

Asti, Prosecco

SPAIN
Essential

Cava

NEW WORLD
Essential

New World traditional method sparkling wine

FORTIFIED WINESCountry/Region
SPAIN
Essential
Optional
PORTUGAL
Essential
FORTIFIED MUSCATS
Optional

Name of the Wine to be Tasted
Fino or Manzanilla
Dry Amontillado or dry Oloroso
Medium or Cream Sherry
Late Bottled Vintage Port or Vintage PortAge Indicated Tawny Port
Muscat de Beaumes-de-Venise
Rutherglen Muscat

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WSET LEVEL 3 AWARD IN WINES: SPECIFICATION

Examination Guidance
Examination Administration
Examinations are conducted by WSET Approved Programme Providers (APPs). Administratively, APPs
must comply with the criteria and codes of practice set out in the Operating Handbook.
Assessment Method
The WSET Level 3 Award in Wines will be assessed by a closed-book theory examination and a tastingexamination. In order to gain an overall pass a candidate must achieve a pass mark of 55 per cent in boththe theory and the tasting examination.
Candidates must sit both units at the same sitting in the same language. Only resit candidates who
have achieved a pass in one unit are permitted to sit single units. WSET Awards does not offer aegrotat
awards; all assessment requirements of the qualification must be met.
Unit 1: Theory Examination
The closed-book theory examination is set by WSET Awards and assesses Unit 1 of the Specification. It is
made up of two parts.
• Part 1 comprises 50 multiple-choice questions. This part will assess knowledge and understanding
across the unit.
• Part 2 is a question paper requiring short written answers. This part will consist of four questions of
25 marks each, and will assess the application of knowledge across the unit.
The theory examination paper must be completed in two hours.
All examination questions are based on the published learning outcomes; the recommended study
materials contain the information required to answer these questions correctly. In order to secure a passfor the theory examination a candidate will be required to attain a minimum mark of 55 per cent in bothpart 1 and part 2.
Unit 2: Tasting Examination
The tasting examination assesses Unit 2 of the Specification. It will be internally set and marked by a
WSET Approved Level 3 Internal Assessor using an assessment brief provided by WSET Awards. The
results will be verified by WSET Awards.
The examination will consist of two blind wines and will assess a candidate’s ability to accurately
describe a wine and draw conclusions based on these observations. The tasting examination must becompleted in 30 minutes.
In order to secure a pass for the tasting examination a candidate will be required to attain a minimum
mark of 55 per cent.
About the WSET Level 3 Award in Wines Examination
Unit 1: Theory Examination
Part 1: Multiple-choice – This part of the 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 the Examination
Answer 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.
Part 2: Short written answers – This part of the examination paper consists of four questions of 25
marks each. Answers should be written on the examination paper in the spaces provided and the marks
for each question or part-question are indicated on the examination paper. Marks are NOT subtracted forincorrect answers. Each paper will be compiled as set out in the chart opposite.

EXAMINATION GUIDANCE

Question number

Learning Outcome

1

1&2

2

1&2

3

1, 2 & 5* (*range 1 only)

4

1, 3, 4 & 5* (*range 1 only)

Allocation of marks – All WSET Level 3 Award in Wines examination papers are carefully compiled toreflect their weighting in the syllabus. A chart giving a detailed breakdown of the examination weighting
for the multiple-choice section is shown below.
Learning Outcome

Multiple-Choice Questions(1 mark per question)

1

8

2

28

3

5

4

5

5

4

50 marks
A chart giving a detailed breakdown of the examination weighting for the short answer section is shown
below. Note Learning Outcome 1 is assessed as part of all four questions on the paper.
Learning Outcome

Short Written Answer
Marks

2

70

3&4

20

5

10

100 marks

Unit 2: Tasting Examination
This part of the examination consists of a blind tasting of two still wines, which may be taken from any of
the recommended tasting samples.
Answers should be written on the examination paper in the spaces provided and the marks for eachquestion or part-question are indicated on the examination paper. There are 20 marks available for thedescription and assessment of the white wine and 21 for the description and assessment of the red wine.
Marks are NOT subtracted for incorrect answers.
Issuing of Results
Results of examinations are issued by WSET Awards as follows:• WSET Awards will issue an all-candidate grade list to the APP so that they can communicate results totheir candidates. This grade list will be issued within eight weeks of the receipt of completed scripts by
WSET Awards.
• WSET Awards will issue candidates’ letters and certificates to APPs, who are responsible for forwardingthese documents to their candidates.

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WSET LEVEL 3 AWARD IN WINES: SPECIFICATION

Sample Multiple-Choice Examination Questions
The Wine & Spirit Education Trust does not release past papers for the WSET Level 3 Award in Wines. In
order to give candidates an idea of the sort of questions that might be asked, this section includes fivesample examination questions. The examination consists of 50 questions similar to these.
1. What is the principal grape variety in the Rosé d’Anjou blend?
a. Gamayb. Grolleauc. Malbec
d. Cabernet Franc
2. What is the name given to the process whereby the sediment is expelled from a bottle ofChampagne?
a. Drawing off
b. Riddlingc. Racking
d. Disgorgement
3. Which one of the following will guarantee microbiological stability in a wine?
a. Sterile filtrationb. Racking
c. Depth filtrationd. Cool fermentation
4. What grape variety is NOT used in the production of Port?
a. Tinta Roriz
b. Touriga Nacionalc. Ugni Blanc
d. Touriga Franca
5. Which one of the following is an important natural factor in Ribera del Duero?
a. Maritime influenceb. Early morning autumn mistc. High altitude
d. Cold air descending from the Pyrenees
Answers
1b, 2d, 3a, 4c, 5c

SAMPLE SHORT WRITTEN ANSWER EXAMINATION QUESTION

Sample Short Written Answer Examination Question
The paper will consist of four questions worth 25 marks each. In order to give candidates an idea of thesort of questions that might be asked, we have included an example question below. The examinationconsists of four questions similar to this.
Question 1 (25 marks)
PART 1a. Chardonnay can grow in both cool and warm climates. Give an example of one coolclimate region and one warm climate region in Australia where Chardonnay is grown anddescribe what impact the climate has on the fruit characteristics of the grapes.
Cool climate:
Warm climate:

3 marks
3 marksb. Vertical shoot positioning (VSP) is a trellising system often used when growing Chardonnay
in a cool climate.
4 marks
Explain why a grape grower would choose to use this system.

PART 2
Some Chardonnays can have pronounced aromas of hazelnut, butter, sweet spice, toast andvanilla with a rich texture and a full body.
a. Identify and describe two techniques that could be used during winemaking andmaturation to achieve these characteristics. Explain what characteristic(s) each techniquecontributes to this style of wine.
Technique 1:
Technique 2:

5 marks
5 marksb. A customer asks you to recommend a premium French Chardonnay that has thesecharacteristics. What wine would you recommend and what temperature would you
serve it at?

2 marksc. The wine has been opened but not all of it was consumed. You want to preserve theremainder for a greater period of time than a few days. Name one appropriate method
for preserving the wine and briefly describe how it works.

3 marks

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WSET LEVEL 3 AWARD IN WINES: SPECIFICATION

Examination Regulations
1 Entry Requirements
1.1 Eligibility
1.1.1 Candidates applying to sit the examination must be over the legal minimum age for the retailpurchase of alcoholic beverages in the country where the examination is being held, or be preparing forthe examination as part of a recognised full-time programme of study, or have obtained consent fromtheir parents or legal guardians.
1.1.2 There are no restrictions on entry to the WSET Level 3 Award in Wines through overlaps with otherqualifications 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 to sample any alcoholic beverage as part of their course. These
candidates will not be eligible to complete the assessment for Unit 2 of the WSET Level 3 Award in Wines.
In such instances, candidates will receive a record of achievement on successful completion of Unit 1, butwill not be awarded the WSET Level 3 Award in Wines qualification.
1.2 Recommended prior learning
1.2.1 Completion of the WSET Level 2 Award in Wines and Spirits or an equivalent level of experience isrecommended for entry to the WSET Level 3 Award in Wines. Candidates who believe they have asufficiently good understanding of the subjects covered by the Level 2 Award in Wines and Spirits areadvised to consult their prospective tutor before enrolment on a course of study for guidance on theaccreditation of prior learning.
1.2.2 The indicative levels of literacy and numeracy required for the examination are as follows:• literacy: Level 2 of the UK basic skills national standards, or equivalent level of literacy in the language
used for the examination.
• numeracy: Level 2 of the UK basic skills national standards, or equivalent.

2 Format and Results
2.1 Candidates will be required to pass a closed-book examination, comprising two units.
Unit 1: A theory examination of two parts to be completed in two hours. The paper comprises:• 50 multiple-choice questions• 4 x 25 mark short written answer questions
A mark of 55 per cent in each part is required to achieve a pass in this unit of the qualification.
Unit 2: A tasting examination in the form of a blind tasting of two wines to be completed in 30 minutes.
A mark of 55 per cent is required to achieve a pass in this unit of the qualification.
In order to be awarded the WSET Level 3 Award in Wines, candidates must achieve a pass in both units ofthe examination.
2.2 Candidates who successfully complete both units will be issued with a WSET Level 3 Award in Wines
and will receive an overall grade based on their aggregate mark over all examination papers.
A record of achievement will be issued to those candidates who have passed individual units,
indicating the grades achieved. Once all units are completed, a final result will be issued. Results for
successful candidates will be issued to APPs within eight weeks from receipt of completed scripts.

EXAMINATION REGULATIONS

2.3 Results are graded as follows:
Aggregate mark of 80% and above with no individual examination
paper below 65%

Pass with distinction

Aggregate mark of between 65% and 79%

Pass with merit

Aggregate mark of between 55% and 64%

Pass

Aggregate mark of between 45% and 54%

Fail

Aggregate mark 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 suchrequirement at the time of enrolment. Further guidance for examination officers and candidates isavailable from WSET Awards as required.
3.2 It is the policy of WSET Awards that such candidates should not be placed at a disadvantage in theexaminations. Candidates are responsible for informing their APP of any such requirement at the time ofenrolment.

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.
4.3 Candidates who have passed either unit must resit the remaining unit in the same language theyhold their pass in.
4.4 Candidates resitting failed units will be ineligible for any grade in excess of Pass with Merit for the
WSET Level 3 Award in Wines.

5 Examination Conditions and Conduct
5.1 It is a condition of entry that candidates agree to the following specific conditions for the closed-bookexamination.
• At the start of the examination all candidates must supply the invigilator with proof of identity in theform of photographic ID.
• For all examinations, responses must be written in the same language as the examination paper.
• The examination is to be completed in the time specified for each unit.
• No reference is to be made to any material, in whatever form, other than the examination question
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 the invigilator hasannounced the end of the examination.
• During the examination candidates are only permitted to have the following items with them: tasting
glasses, spittoon, pens, pencils, erasers, drinking water and a small handbag or shoulder bag so longas it only contains personal items.
• It is prohibited for candidates to take any photographs of the examination room or examinationmaterials.
• For tasting examinations candidates should not wear perfume, aftershave lotion or any other strong
scent.

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WSET LEVEL 3 AWARD IN WINES: SPECIFICATION

•
•
•
•
•

The use of electronic devices of any kind is prohibited.
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 have elapsed.
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 andonly 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 the examinationroom.
• 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 is permitted.
• Invigilators have no authority to comment upon, interpret, or express an opinion on any examinationquestion.
• 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 and any future ban on sitting papers.
• No examination question papers are to be removed from the examination room; candidates who failto 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 also agree to abide by the Invigilator’s instructions. Failure to do so may render acandidate’s results invalid.
5.3 Examination papers and answer sheets are the property of WSET Awards and will not be returned to
candidates.

6 Examination Enquiries, Feedback and Appeals
6.1 Candidates requiring enquiry (re-mark) and/or a feedback on their examination paper should contact
their APP and request an Enquiry and Feedback Form. The form must be completed and submitted to
WSET Awards along with the appropriate fee within 12 weeks of the date of the examination. Any request
received outside this time-frame will not be reviewed. Enquiries and feedback will be issued within eightweeks 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 and returned 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 eight 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 isbehaving in a way that is inconsistent with the standards required in terms of administration, tuition or
examinations, they should first take this up with their APP. If this does not lead to a satisfactory resolution,
candidates are asked to contact our APP Administration Team, appadmin@wset.co.uk. Please note that allcomplaints will be dealt with confidentially, but WSET Awards cannot act on anonymous complaints.

8 WSET Awards Regulations
8.1 WSET Awards reserves the right to add to or alter any of these regulations as it thinks fit.

A world of knowledge

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

Issue 1.1