5 week course
Course Code: O2W1905APP
WSET Level II Course Outline
Week 1: Factors influencing Style, Quality and Price; Tasting Technique
Study the factors influencing the style, quality and price of wine in the vineyard and winery. Discover how to decode and understand labels.
Learn to taste and describe wines using the WSET Systematic Approach to Tasting.
Week 2: White Grape Varieties
Learn about the characteristics and the styles of wines produced from the main white grape varieties and the regions producing them. Key white grape varieties: Chardonnay, Sauvignon Blanc,
Riesling. Other White Grape Varieties: Albariño, Chenin Blanc, Gewurztraminer, Pinot Grigio/Gris, Semillon, Torrontés, Trebbiano, Verdicchio, Viognier. Other White Wines: Muscadet, Soave, Gavi.
Week 3: Black Grape Varieties
Learn about the characteristics and the styles of wines produced from the main black grape varieties and the regions producing them. Key black grape varieties: Cabernet Sauvignon, Grenache, Merlot, Pinot Noir, Shiraz. Other black grape varieties: Aglianico, Barbera, Carmenère, Gamay, Malbec, Montepulciano, Nebbiolo, Pinotage, Sangiovese, Tempranillo, Zinfandel/ Primitivo. Other red wines: Douro, Valpolicella.
Week 4: Sparkling Wines; Sweet and Fortified Wines; Food and Wine Pairing
Learn about the various methods for making Sparkling, Sweet and Fortified Wine, the resulting wine styles and the regions producing them.
Discover the key considerations when pairing food and wine successfully.
Week 5: Spirits and Liqueurs; Revision
Study the main styles of spirits Revision & Examination Preparation
The Exam is 1 hour long and consists of 50 questions multiple choice. You must take the exam in person at the Capital Wine School.
Study materials will be mailed to students 5-7 days before the course start date via USPS Priority Mail.
WSET Level II On-Line Course Price: $595
***The registration deadline for this course is October 28, 2018 and there are no refunds or rescheduling after this date.
- Finish Date:
December 14, 2018
- Exam Date
December 20, 2018
6:30 pm - 8:00 pm