by Adam Chase | Oct 5, 2018
Sauvignon Blanc is one of the most popular white wine varietals, especially since New Zealand producers started exporting their crisp fruit driven styles in the late 1980s. American Sauvignon Blancs are often labeled “Fume Blanc.” This branding was started by Robert Mondavi, who in a reference to the Smoky Pouilly-Fume Sauvignon of the Loire, added oak to his wines. These days, however, the name “Fume Blanc” can be used as a label for any Sauvignon Blanc wine – whether it sees oak or not.
I would guess that most people who love Sauvignon Blanc prefer the crisp, pure fruit driven style. Oak often can get in the way of the delicate aromas. Concours Mondial de Sauvignon decided to explore how, if at all to use oak in this varietal wine and their findings make for interesting reading: https://sauvignonselection.com/en/are-sauvignon-aromas-incompatible-with-oak/
This article is great reading for anyone interested in the science of winemaking. WSET Level 3 and Diploma students in particular should take a look as well.
In my wine tasting journeys I have found that most oaked Sauvignon suffers from too heavy a hand. There are some incredible Dagueneau wines that see a touch of oak from Pouilly-Fume. Grgich Hills Estate Fume Blanc from Napa – of course along with Mondavi Fume Blanc – show the American style of oaked Sauvignon at its best and are worth sampling.
by Adam Chase | Jul 3, 2018
Grape Experience sake expert Marina Giordano’s passion for the Japanese beverage has led her to travel extensively in Japan, studying production in multiple regions with officials of the National Brewery Council. She is a WSET Certified Sake Educator and has earned the Advanced Sake Professional title with the Sake Education Council. She now shares her knowledge for those looking to broaden their understanding of this fascinating (and growing) category.
What first led you to explore Sake?
I was studying wine (the WSET Level 2) when a friend introduced me to sake. I fell in love – I had to learn everything I could about it. I was infatuated with the subtle aromas and flavors. The complexity intrigued me, how could sake taste this way? It’s not even a fruit! I started looking for classes that night.
What has been the highlights of your sake career?
Most of it has been traveling: traveling to Japan to study more about sake and traveling to teach classes and introduce people to sake who had never tasted it before. Maybe even more exciting is seeing the interest in sake grow around the USA. More people are drinking it, asking for it, and sake is appearing on more menus. It still has a long way to go, but it is exciting to see it becoming more popular!
What led you to become a WSET certified sake educator?
The love of teaching. I enjoying helping people to understand something new, whether it is a professional who will take that knowledge to their workplace, or an enthusiast who wants to learn more about sake. It’s great to have students come out of class with a new appreciation (an even a love) for sake.
How does the WSET program compare with other sake programs you have taken?
I think the WSET Sake program is the most comprehensive sake program available. It is created and presented in a clear yet detailed manner. It makes a complicated subject easy to understand. The program is structured so that your knowledge builds as you go into the specifics of production – going in depth about ingredients, production methods, and styles. There are many misconceptions about what sake is. With information from this class, students will get a better understanding of what sake is and how it is produced.
Who is the WSET Sake geared towards?
Both professionals and consumers. Level 1 is great for sales staff who may have sake in their store, bar, or portfolio, or consumers who want more knowledge about what they are drinking and to know what to buy. Level 3 is more in depth in all aspects of sake, but enthusiasts love the course. It is also great for professionals who would like to get a better understanding of sake.
What would you say to someone who is thinking about WSET Sake but wonders if they really need or will use it?
For someone in the industry, these classes will build your confidence and comfort level with sake. It’s a growing segment and any knowledge can be helpful. Consumers will come out with a better understanding of sake, to help them easily select sake off the shelf or list, or they may even discover sake styles they didn’t know existed!
by Adam Chase | Jun 28, 2018
The WSET Diploma Certificate (Level 4) is one of the most recognized and valuable credentials in the wine world. This challenging two-year program offers people who already have strong wine knowledge, the opportunity to go to an elite level. The program will be significantly revised in 2019 but if you are thinking about Diploma, now is the time to start (WSET Diploma Online). Here’s why:
- Diploma isn’t a static course, but a dynamic set of focused “units” that are constantly updated to reflect today’s trends and issues facing the wine and spirits industry.The changes that go into effect in August 2019 are just a more comprehensive continuation of updates that happen every year to reflect new underlying forces shaping the wine market.
- Diploma candidates learn through personal exploration – not through a set textbook. To do well in Diploma students need to follow their own curiosity, explore producer and regional web sites and venture out into the field – be it a winery, distillery or retail business visit. This learning method, with WSET giving students an outline of what they need to know, is what makes Diploma so relevant and fun, and it will continue to be a guiding principal of Diploma for years to come.
- The current Diploma program offers candidates a chance to explore the spirits industry alongside wine. In the program that will take effect summer 2019, spirits will be eliminated. If you want the Diploma in Wine and Spirits you must start this summer. Conversely, if you want to start this summer but don’t want to take the spirits unit that is a definite option.
- Grape Experience has been delivering the current Diploma program for over 12 years – the longest running US provider west of the Mississippi and recognized with an Educator of the Year award. We understand what it takes to succeed in today’s Diploma program and we offer individualized personal coaching backed by hundreds of successful candidates who achieved their Diploma studying with Grape Experience.
- Candidates who start Diploma now will be in no way disadvantaged when the revised Diploma in Wine program comes into effect. Anything you pass before August 2019 will be credited towards the new Diploma and there will be no additional requirements added – Diploma has 6 units you need to pass today and there will remain 6 in the future.
WSET Diploma is an exceptional learning opportunity that allows you to interact with people from all over the wine world. It is a chance to develop superior analytical skills while also making contacts and developing friendships that will last a lifetime. The knowledge, confidence and personal growth that Diploma offers is invaluable.
Take advantage of starting the program this August. You can find out more at https://www.grapeexperience.com/wset-diploma-san-francisco/or feel free to contact me, Adam Chase at adamc63@me.comor by calling 415-309-0761. I would really enjoy discussing the opportunity that lies ahead for you!
by Adam Chase | Dec 26, 2017
I hear from many people with interest in Grape Experience WSET courses who are unsure where to start or if they want to make the commitment. Those who do take the plunge always feel great about it. If you are thinking you would like to explore WSET Wine, Sake or Spirits education there is no time better than now!
How to Decide Where to Begin:
WSET courses are broken out by “Levels,” and these terms can be confusing. Each level has a specific end goal or learning outcome regardless if it is for Wine, Sake or Spirits. For Wine and Spirits most people have enough knowledge already to skip right to Level 2. Sake is lesser known and Level 1 may make the most sense.
Level 1: Define and Understand
Level 1 focuses on true beginner knowledge. We answer questions such as:
- What is wine or sake?
- What basic styles does it come in – dry, sweet, sparkling, red, white and rosé?
- What is the best way to serve it – temperature, glassware, food pairings
I often say for the wine courses that if you know that Chardonnay is a white grape that makes white wine that should be served chilled, and that Cabernet Sauvignon is usually a red wine, then it might make more sense to start at Level 2.
For Sake, however, Level 1 can be an easy way to start exploring a beverage category that is growing each day. We offer Level 1 Sake a few times each year with the next courses starting this winter WSET Sake Class
Level 2: Identify and Describe
Level 2 is where most WSET wine and spirit candidates start. Courses under Level 2 are also fine as beginner classes but they go into more depth then Level 1. The goal here is for a student to be able to look at any major wine or spirit bottle and describe what is expected inside without having to taste it – that doesn’t mean that we don’t taste in Level 2 classes – we absolutely do and a great component of Level 2 is to build strong foundational tasting skills.
Students who take Level 2 often tell me that their confidence has skyrocketed when it comes to choosing or talking about wines and spirits. I think Level 2 provides a smoother, perhaps less risky entry into the WSET system of courses, even for people with already strong wine knowledge. Our next set of Level 2 courses starts this February: Wine Courses for Beginners
Level 3: Explain
Level 3 is significantly more challenging than Level 2 and demands more study and participation time from the participant. Still, the depth of knowledge and tasting ability that comes from a Level 3 course is totally worth the effort. Level 3 courses do not have prerequisites.
The basic goal of Level 3 courses is for the participant to be able to explain the reasons why a wine or sake looks, tastes, and costs the way/amount it does. This Level deeply delves into natural and human forces that impact production and quality. Tasting plays an equal role to the theory here and students will certainly learn to blindly identify through sight, smell and taste how a wine or sake is made and its ultimate quality Level.
Level 4 Diploma: Analyze
Currently WSET only offers a Level 4 course in Wine and Spirits. This is a two-year program that requires participants first pass the Level 3 Wine course. The goal here is to learn to analyze the natural and human production factors, market trends and new technologies/approaches that are shaping today’s wine and spirit markets.
Participants build skills through first-hand, as well as book investigation into the major global wine and spirits production centers and companies. The course is incredibly challenging but well worth it!
So, there is no time like the present! Check out all of the WSET courses we offer and take the plunge!
by Adam Chase | Nov 28, 2017
[slider]Every WSET Certified Educator and Approved Program Provider brings new ideas and methods to the classes they teach. These approaches often put a unique spin that can make material more relevant to the geographic area and understandable for the student. Grape Experience over its 12+ year history has implemented ideas have helped students taking WSET courses gain more knowledge, confidence and success. I am honored that once again WSET has recognized me by shortlisting me for 2017 Educator of the Year.
In 2017, we introduced three major new approaches to enhance our WSET courses: The Systematic Approach to Theory, an alternate New World Syllabus for Level 3 Wine, and Sake courses in contextual settings. These adaptions to already great programs will further encourage students to challenge themselves and become more successful.
The Systematic Approach to Theory
Over the years I have found that most students focus their study time on tasting – particularly WSET Level 3 and Diploma candidates. This “trap” seems logical – many students believe they already know enough theory to pass an exam, and almost everyone I have met lacks some confidence in their tasting ability (even if they are great tasters!). Also, practicing tasting is fun – you get to drink and often be in a social/fun setting. The results on exams, however, suggest this is a mistake. Tasting pass rates are much higher than those for Theory. Often, I hear students leave a theory exam muttering, “I never thought they’d ask…”
The Systematic Approach to Theory that I, along with Grape Experience Educators, developed is a way to focus students on Theory and work it into their daily lives. It involves two simple components: Tasting for Theory and Teaching.
Every time a student tastes wine is an opportunity to study Theory. Yes, we are actually encouraging tasting but in a new way. Whether it is in a restaurant, bar, tasting group or any social setting, a student is encouraged to think theory. First, where is this wine made and what are the natural factors that impact its style (climate, topography, soils, etc.). Then, what are the options humans can take to further influence its style (blending, maceration and fermentation techniques, oak, etc.). We suggest a student carry a digital or paper notebook where they can make quick notes as to what they don’t know and need to look up. This paper trail better focuses a student on the key salient points.
The second element – teaching – helps a student commit to memory what they are learning. Teaching moments occur every day:
- When the student is out to dinner or at a bar with friends, pick a wine and explain to friends in detail the natural and human factors that go in to it – again using the notebook to jot down what they can’t remember/don’t know.
- At work find a wine each day and educate co-workers/customers throughout the day on that wine. Find reasons to build it into conversation.
- Create themed wine tasting social/practice events and educate friends and colleagues on a wine or region. In most cases the people being taught will be fascinated, while the student gets valuable study opportunity.
We have found that actually speaking out what you are studying better commits knowledge to memory than just writing it down. In Grape Experience WSET Diploma courses we start every session with a formal Systematic Approach to Theory exercise using real wines.
The New World in Level 3
The Level 3 in Wine that was introduced in late 2016 is perhaps the most innovative, best new WSET course ever. The course composes 15 sessions of which three cover New World countries. Students wanted more so we re-worked the syllabus to enable an additional New World session without adding more course hours. In doing so, we were able to create a different approach to New World geographies.
Grape Experience instructors clustered the major New World regions into like areas:
- The two largest geographies, both relatively warm but with multiple microclimates – Australia and North America – were split into two sessions one for white and another for red wines.
- Two smaller cooler climate regions – New Zealand and Chile – were taught together, as were the mostly warmer South Africa and Argentina.
The result is that students can in real time compare and contrast the natural and human factors that impact wine style, while focusing in on specific geographies important to their market. This “local” approach to a great course meets student requests without sacrificing any material.
Sake in Context
The WSET Levels 1 and 3 Sake courses demystify a new category of alcoholic beverages and expose students to the variety of sake production and style options. We found that, unlike wine or spirits, sake was completely new to most students. Rather than teach this program in a traditional classroom we brought it to the production and service sources – either teaching it at a Japanese Izakaya/restaurant or a sake brewery.
Sake students now have all around them the elements of production and service. The material in the course comes alive, as students have opportunities to interact with sake sommeliers and producers and explore on their own concepts in the lectures and written materials. The results so far have been greater engagement and stronger positive reviews for WSET Sake courses taught by Grape Experience.
I am proud that WSET has recognized all that we are doing to give students the best education opportunities we can. In 2012, we were given the Educator of the Year Award and this year I was shortlisted for the 2017 Educator of the Year. This is an honor for me personally but would not have been possible without a terrific team of certified educators behind me, as well as students really engaging in the material WSET offers. I look forward to continued innovation in the new year ahead.
