Lecture Summary: Wine Induction Class

Introduction

• Presenter: Elena (substituting for Jimmy)
• Role: Freelance educator, WSET certified, specializes in online and face-to-face wine courses.
• Objective: Introduction to the wine course, induction process, and expectations for the final exam.

Session Details

• Recording: All sessions are recorded.
• Interaction: Encouraged to unmute and ask questions; chat issues were present.
• Exam Date: July 27, with a deadline to defer by July 1.

Course Structure

• Content:
  • Induction to wine tasting
  • Calibration of palette
  • Tasting wines using a systematic approach (WSET Level 3)
• Textbook: "Understanding Wines: Explaining Style and Quality"
  • Covers vineyard factors, winemaking processes.
• Study Plan: 52 hours of private study suggested.
• Materials Provided: Study guide, tasting card with systematic tasting approach, Lexicon.
• WSET Level 3 Examination:
  • Not required to have completed Level 2, but foundational knowledge is beneficial.
  • Exam consists of theory and tasting components.

Examination Details

• Tasting Exam:
  • Duration: 30 minutes, two wines (white and red), follow systematic tasting approach.
  • Focus on appearance, nose, palate, and overall assessment.
• Theory Exam:
  • Duration: 2 hours, 50 multiple-choice questions, 4 short written answer questions.
  • Covers identification, description, and explanation of wine-related topics.
  • Emphasis on command verbs for clarity in answers.

Wine Tasting Methodology

• Environmental Conditions: Good lighting, neutral smells, proper glassware.
• Wine Faults: Cork taint, oxidation, reduction, sulfur issues, and brettanomyces.
  • Faults are not part of tasting exams but important for theoretical knowledge.
• Systematic Tasting Approach:
  • Appearance: Assess intensity and color; most white wines are pale lemon.
  • Nose: Intensity of aromas, specific descriptors, and development (youthful, developing, fully developed).
  • Palate: Sweetness, acidity, tannin, alcohol, body, flavor intensity, flavor characteristics, and finish.
  • Assessment: Balance, length, intensity, complexity (B.L.I.C.) determine quality.

Tasting Exercises

• Wine 1 (Muscat):
  • Appearance: Pale lemon.
  • Nose: Light intensity, simple citrus and green fruit aromas.
  • Palate: High acidity, light body, short finish.
  • Quality: Acceptable, drink now, not suitable for aging.
• Wine 2 (Rioja Blanco):
  • Appearance: Pale lemon.
  • Nose: Medium plus intensity, complex ripe fruit and oak aromas.
  • Palate: Medium plus acidity and body, pronounced flavor intensity, long finish.
  • Quality: Outstanding, drink now with potential for aging.
• Wine 3 (Beaujolais Villages):
  • Appearance: Medium purple.
  • Nose: Medium minus intensity, simple red fruit aromas.
  • Palate: High acidity, light body, short finish.
  • Quality: Acceptable, drink now, not suitable for aging.
• Wine 4 (Rioja Reserva):
  • Appearance: Deep ruby.
  • Nose: Pronounced intensity, complex aromas of fruit, oak, and tertiary characteristics.
  • Palate: High acidity, medium plus body, pronounced intensity, long finish.
  • Quality: Outstanding, drink now with potential for aging.

Closing Remarks

• Study Tips: Regular reading of the textbook and study guide recommended.
• Next Steps: Practice tasting with a focus on systematic approach and theory integration.
• Technical Issues: Addressed chat issues, encouraged email communication for unresolved questions.