A beginner level introduction to wine, suitable for those starting a wine career, or pursuing an interest in wine.
Cultivating a community of international wine expertise.
WSET Level 1 Award in Wines: In-Person
About this Course:
For individuals new to wine studies, this qualification provides a hands-on introduction to the world of wine. You’ll explore the main types and styles of wine through sight, smell, and taste, while also gaining the basic skills to describe wines accurately and make food and wine pairings. Upon successful completion, you will receive the WSET certificate and lapel pin.
Who Is This Course For?
This course is an ideal starting point for wine enthusiasts wanting to gain a strong foundation of the basics, or those embarking on a career in wine or hospitality. In a short amount of time, you’ll confidently be tasting wine, navigating a wine list, buying bottles and pairing wine with food.
Level 1 Award in Wines is for those with limited and beginner knowledge of wine. Level 1 is not required to be taken before Level 2. If you need assistance determining which level is right for you, please reach out,and we will be happy help. learn@cultivateflx.com.
In-person Course Format:
The WSET Level 1 Award in Wines in a four-week in-person class including an examination date with a minimum requirement of six hours total study time.
Upcoming Course
In-Person Course: $279
Full price includes the WSET study kit, examination, ISO glass set, wines, and pairing ingredients.
Start Date: Tuesday, September 14th 6:30 pm - 8:30 pm
Last Day to Register: Tuesday, August 31st.
Week 1: September 14th, 6:30 pm | Week 2: September 21st, 6:30 pm | Week 3: September 28th, 6:30 pm
Examination: October 5th, 6:30 pm
*In order to cover the costs of the wines, five students must register for classes begin.
What You Will Learn
- The main types and styles of wine.
- Common wine grapes and their characteristics.
- How to store and serve wine.
- The principles of food and wine pairing.
- How to describe wine using the WSET Level 1 Systematic Approach to Tasting Wine® (SAT).
Course Structure
Course introduction.
Know that wine is made from fresh grapes and identify what the different components of the grape contribute to a wine.
Know how climate affects the different components of the grape and how these differences impact on wine style.
Know how grapes are made into wine by the process of fermentation.
List the stages of winemaking and identify the key differences between the red, rosé and white winemaking process.
Identify the types and styles of wines produced.
State the characteristics of the principal grape varieties: White grapes: Chardonnay, Sauvignon Blanc, Pinot Grigio and Riesling. Black grapes: Cabernet Sauvignon, Merlot, Pinot Noir and Syrah/Shiraz.
Name the key regions where the principal grape varieties are grown and state how the climate and winemaking will impact on the style of wine produced.
State the key characteristics of wines made from the principal grape varieties.
State the key characteristics of wines labelled as: Still: White Zinfandel, Beaujolais, Côtes du Rhône, Chianti, Rioja, Châteauneuf-du-Pape, Sauternes. Sparkling: Prosecco, Cava, Champagne. Fortified: Port, Sherry.
- Know the reasons why it is important to use the SAT to describe wines.
- Taste wines and recognise the characteristics that contribute to a wine’s style.
- Write tastings notes using the SAT to describe wines tasted.
- Taste three wines:
- Dry, high acid Sauvignon Blanc.
- Light-bodied, unoaked Pinot Noir.
- High tannin, full-bodied Cabernet Sauvingon
- Know the ideal storage conditions for wine.
- Identify correctly the service temperatures for principal styles of white, rosé, sparkling and red wines.
- Know what glasses would typically be used for red, white and sparkling wines and how to prepare glassware for service.
- Know how to open bottles of still and sparkling wines.
- Know the three key checks to make before serving wine.
- Know how wine can be kept fresh and identify the two systems commonly used.
- Know that personal preferences are key to successful food and wine pairing.
- Know the food and wine interactions.
- Know how to select wines to pair with food.
- An exercise with bitter strips, MSG, sugar, salt, and acid.
- Taste a flight of six wines:
- White, dry, high acidity, light body, unoaked (e.g. Pinot Grigio or Sauvignon Blanc)
- White, dry, medium or high acidity, medium or full bodied, with oak (e.g. white Burgundy or warm-climate oaked Chardonnay)
- Red, dry, low in tannin, light bodied (e.g. Beaujolais or Pinot Noir)
- Red, dry, medium or high in tannin, medium bodied (e.g. Chianti or red Bordeaux)
- Red, dry, full bodied, high alcohol (e.g. warm-climate Cabernet Sauvignon or Shiraz)
- White or rosé wine with medium or sweet levels or sugar (e.g. Sauternes or White Zinfandel)
- Class is finished with a mock examination.
Examination
The WSET Level 1 Award in Wines is assessed by a closed-book examination that consists of 30 multiple choice questions, to be completed in 45 minutes. All examination questions are based on the published learning outcomes and the recommended study materials contain the information required to answer these questions. A candidate is required to pass with a minimum mark of 70 per cent.
Pass Marks:
- Pass: 70% and above
- Fail: 69% and below
Students who pass the examination will receive a WSET certificate and lapel pin.
For any reason that you may need to resit the examination, prices are $125 for in-person or remote examination.
What We're Tasting
All of the wines tasted in class are chosen by our two main educators: Brandon Thomas, DipWSET and Meaghan Frank, DipWSET. The Level 2 In-Person class includes the tasting of nine different wines.
In week 1, we sample tannin, sugar and acid samples that are prepared ahead of time. The sample comparison illustrates the different levels of sugar and acid in liquids. We use this method to calibrate our senses before diving into the Systematic Approach to Tasting with real wines.
A tasting of three wines used to calibrate our palates and to find notable structural characteristics:
- Dry, high acid Sauvignon Blanc.
- Light-bodied, unoaked Pinot Noir.
- High tannin, full-bodied Cabernet Sauvingon
A tasting of six wines:
- White, dry, high acidity, light body, unoaked (e.g. Pinot Grigio or Sauvignon Blanc)
- White, dry, medium or high acidity, medium or full bodied, with oak (e.g. white Burgundy or warm-climate oaked Chardonnay)
- Red, dry, low in tannin, light bodied (e.g. Beaujolais or Pinot Noir)
- Red, dry, medium or high in tannin, medium bodied (e.g. Chianti or red Bordeaux)
- Red, dry, full bodied, high alcohol (e.g. warm-climate Cabernet Sauvignon or Shiraz)
- White or rosé wine with medium or sweet levels or sugar (e.g. Sauternes or White Zinfandel)
*Wines are subject to change depending availability
Upcoming Course
In-Person Course: $279
Full price includes the WSET study kit, examination, ISO glass set, wines, and pairing ingredients.
Start Date: Tuesday, September 14th 6:30 pm - 8:30 pm
Last Day to Register: Tuesday, August 31st.
Week 1: September 14th, 6:30 pm | Week 2: September 21st, 6:30 pm | Week 3: September 28th, 6:30 pm
Examination: October 5th, 6:30 pm
*In order to cover the costs of the wines, five students must register for classes begin.
Registration Requirments
There are no entry requirements for this qualification. You must be of legal drinking age in the country where you are attending the course to participate in any alcohol tasting. However, this is not a barrier to successfully completing the Level 1 qualification.
If you are unsure as to which course level is right for you, please email us at learn@cultivateflx.com.
Student Information
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