by Adam Chase | Sep 26, 2024
Wine education is undergoing a major overhaul. Technology including AI, is changing the way education is delivered. In the past, people had one of two choices: come to a scheduled in-person class or self-study. The change, hastened by COVID, offers anyone interested in WSET certification to learn about wine, become a sommelier or just gain expertise for any beverage job tremendous flexibility.
Online learning now comes in multiple forms:
- Live webinar classes with tasting kits
- Recorded classes with kits that can be watched at a student’s convenience
- A suite of lectures, study support materials, and tasting and theory exercises that are accessed at will to improve exam success
- Pure self-study
- A combination of coming to an in-person course and using online resources
For example, WSET level 3 Wine participants who choose an in-person course option that may meet weekly, can also view class presentations at their own leisure with class wine lists. That means if they miss a week’s class, they actually won’t miss the material discussed, as it is online to watch whenever they want. People who take an online class can now choose to get a tasting kit and taste along with other students and a teacher during a webinar – live or recorded.
AI is now able to use materials to help create practice exam questions. Students can develop their own study support and improve the range of study options.
Ten years ago, taking a wine course online was a difficult prospect. Today, someone who wants to become a wine expert or build sommelier skills can come to an in-person course and also have a digital component, or the can take a purely online course that allows them to interact at their own pace with other students.
Click here to see WSET Level 3 options
The future of wine education continues to quickly evolve and offer more benefits to anyone interested in developing wine expertise!
by Adam Chase | Sep 12, 2024
As wine and spirits educator I speak with hundreds of people every year who tell me of their interest in taking a professional wine course. Some are interested in a career as a sommelier or wine retailer, while others simply want to have the skills of a sommelier to better understand and enjoy wine. Most of those people, however, never take the next step and enroll. I think I understand the reasons for this inertia.
What most people mean by a “professional wine course” is a class with a little more depth than the fun wine tasting they did as a purely social event. The options for these types of courses continue to proliferate and understanding the array of offerings can be difficult.
Many people are nervous about the “professional tasting” element of a course. It seems difficult and they don’t want to put themselves out there and look dumb. Other folks just don’t want the pressure of what they think will be a rigorous exam. The rumor on the street is only a small handful of people ever pass.
I want to debunk these fearful impressions – at least when it comes to Wine & Spirits Education Trust (WSET) beginner level courses. The go to course that I will use is the WSET Level 2 Certificate in Wine. This is a beginner course and usually the perfect place for someone to start to build their wine skills and knowledge.
Unlike many of the myriad courses that are available, WSET Level 2 is a global program. Meaning the same course is delivered around the world in over 800 locations. This means that if you travel to wineries in any major country the staff there will have heard of WSET and respect your knowledge and the influence you may have on other people’s wine decisions. The access to ideas, people and of course exclusive tastings is unmatched by any other beginner program.
Despite the “Level 2” name WSET’s course is a beginner program that assumes you have no going in knowledge. It is expected that you may not know how to professionally taste or may confuse Bordeaux with Burgundy. That means looking dumb is almost impossible, and in the rare cases where it happens the attitude in the class is warm, encouraging and everyone laughs with you, not at you.
The WSET Level 2 exam is only 50 multiple choice questions – and you just need 55% of them correct to pass. Sure, you do need to spend time reading and reviewing the class textbook, but the pressure is low, and the text is short, to the point and layered with charts and pictures. There is no blind tasting on the exam at all!
So, if you have ever thought about taking the step of enrolling in a professional wine class let me urge you to try WSET Level 2. It will be fun, informative and build your confidence as you develop sommelier-level expertise! To see the next Level 2 courses we are offering go to Wine courses for beginners.
by Adam Chase | Aug 19, 2024
So you’ve decided that you would like to work in the wine world, but, with little experience, you wonder if it is even possible. The short answer is, yes, it is. The way to do this, however, requires four keys: knowledge, confidence, networking and humility.
Years ago when I was looking to make the transition into the industry I realized I needed to expand my wine knowledge. Fun evening consumer classes were enjoyable, but I really wasn’t learning more than how to better select a wine off a list or navigate a shop’s selections. So I decided to explore the courses industry insiders valued. That led me to the WSET Level 2 and Level 3 programs.
Level 2 was eye opening. It not only gave me tasting tools, but also information on the basic choices winemakers make that affect style, quality and price. A fellow student in that course told me about an entry level retail position in a local retail store. The knowledge I accumulated in Level 2 gave me the confidence to interview with the shop manager and for the next 3 months on weekends I was dusting and stocking shelves, cutting up cardboard boxes and doing inventory checks.
This entry level work took some humility. I had an MBA from a great school and none of that course work included how to punch a time card or the best way to lift heavy cases! In fact one day a recruiter who was trying to get me to take a senior management job came in to the shop, saw me in my store uniform and gave me a look that said she was appalled at what I was doing. I never heard from her again…and I could not have been happier!
WSET Level 3 and then the Diploma program gave me even more knowledge, confidence and a network of connections. I became a wine and spirits teacher and eventually started my own business teaching WSET courses. By 2012 I had been named Wine Educator of the Year and regional wine associations were coming to me for advice and consultation.
The key success factors for me were being willing to do anything to gain some experience in wine and combining that with structured education. The education part was critical. It took time away from other things and certainly cost me more money than a consumer fun wine class would have, but it was an investment well worth it.
Of course I am biased, but if you would like to learn more about WSET wine classes check out the range of courses at https://www.grapeexperience.com/. Also, never hesitate to reach out here with questions.
by Adam Chase | Aug 8, 2024
The last few years have seen an incredible rise in the number of people taking the WSET Level 2 Certificate in Wine. At the same time, many of these new students are reluctant to continue to Level 3. I hear things like the like Level 3 difficulty and time commitment are just too great. I get it, but I think if you are in this reluctant group, you are missing a huge opportunity.
Level 3 in Wine is one of the most respected and valuable certificates in the world. Where Level 2 gives you an understanding of what is in any bottle of wine, Level 3 provides the why and the who. You get a connection to each major wine producing region right down to the vineyard level in some cases. Just by taking the course you gain depth, knowledge and confidence to talk wine as easily with friends as with seasoned wine professionals and winemakers. In fact, you become “seasoned” in a way that is just not possible with Level 2.
Over the years we have asked people who completed the Level 3 course what beyond basic knowledge that they gained. Two words consistently emerged: “access” and “confidence”
- Level 3 gives you access to vineyards, wineries and winemakers who immediately recognize that you understand wine and can provide perspective and influence others
- When you travel to a wine region, contacting a local winery and telling them you are a WSET Level 3 Certificate holder often opens doors to exclusive visits and access
- You become an integral leader and participant in your local wine community through people you meet in the course and through unique opportunities that are only available to people with a connection to the local wine scene
- Your depth of knowledge gives you confidence to have deep conversations with other wine lovers and professionals that just is not possible with Level 2
- The WSET Level 3 Certificate can open doors to wine-related job opportunities because people hiring know you have a depth of knowledge others may lack. This opens opportunities to start a career as a Sommelier
- If you are already in the wine industry the knowledge that Level 3 gives you makes you more effective with customers, enabling you to sell more and to gain loyalty.
So, if you have thought about taking WSET Level 3 in Wine what is stopping you? Let me know and perhaps we can come up with a solution. In the meantime, I encourage you to take Level 3. We have a course starting September 8: https://www.grapeexperience.com/events/level-3-san-francisco-sundays/
You can see more about all our WSET Level 3 courses at https://www.grapeexperience.com/advanced-certificate-wine/
by Adam Chase | Jul 22, 2024
Over the past decade the demand for Online wine courses has dramatically increased. The COVID pandemic only accelerated both this demand, as well as the quality of online materials. The main issue has always been how to handle the tasting element, but at Grape Experience this is not an issue at all. We have solved the tasting issue! We now have a suite of courses that give students flexibility to combine both online and in person WSET wine courses even if they never go to a classroom – although even our in-person courses now have Online component options.
In Person Courses with Online Support
All Grape Experience in person courses now come with an exclusive and unique Online Classroom component. A student can attend a course session and then review it through our Online Classroom where educators talk directly to the viewer. This isn’t a grainy, hard to hear video. Rather it is a customized review of material with hints about what is important for the exam. If a student misses a session, they have the chance to review what was covered at a time that is convenient for them. We are distinctive among wine schools in offering what has become a game changing service!
Online Courses with Live Web Sessions and Tasting Kits
For a student who lives too far from a classroom or can’t make the schedule of our WSET Level 1, 2 and 3 Wine courses we have a new option. An Online course that can be done at the student’s own pace and schedule. These courses also have live webinars where students can meet each other and engage directly with the teacher. If they miss a webinar, no worries, we record them, and they can be viewed at the student’s convenience. The course teacher is always available for questions at any time.
We provide a tasting kit for all students in these Online classes so they can experience many of the same wines they would get in an in-person course. The kits are used during the live session so that students can check their palates against other students and the teacher – whether they choose to do that live or at a time of their choosing.
There has never been a better time to take a WSET wine course. We have made the program customizable to anyone through technology. Our 20-year track record of focusing on the student is evident not just in the technological advancements but in our availability to be available in real time should the student ever have questions. You can see more at either https://www.grapeexperience.com/beginner-wine-courses/ or https://www.grapeexperience.com/advanced-certificate-wine/
We hope you can join us in a journey to become a sommelier, wine expert or just increase your knowledge of this incredible product!
by Adam Chase | May 23, 2024
The statistics on US and global wine sales are at best mixed. It appears consumers are drinking less wine – although the wines they do drink are higher quality and higher prices. The new generations that have come of legal drinking age in the last 10 years – Millennials and the older portion of Gen Z – look at all alcohol with an eye to its detriment to health. When they do choose alcoholic beverages, they often tend to be ready-to-drink cocktails and hard seltzers.
If you are looking to enter the wine industry the trends described above may give you, as well as potential employers pause. You may be thinking “will there be openings in the industry for me?” While potential employers may be skittish on adding staff. Still, there are things you can do to maximize your chances at being hired.
First, think about what you do well and like to do. Do you enjoy selling customers on wine? If you enjoy customer service and talking to people about wine, you might want to consider a retail sales job. Start by identifying wine shops in your area which you like, have strong reputations and often seem busy, particularly on weekends. Go in and talk to staff there. Ask them what it is like to work there, what owners look for in hiring and whether there is any part- or full-time opportunities.
Try to get a name and contact for the shop owner /manager. If they are not there when you make your first contact, then contact them and ask for opportunity to have an informational interview with them. Ask them how they got into the industry and what they would recommend for you. If you have a good feeling about them, ask if there are any even part time needs and be prepared to start at the bottom and work unpopular hours. If you do enough of these interviews you are bound to land some part time work.
If you are more into winemaking you need to research the vineyards in your area. Find out who is in charge of bringing on interns and do the same type of informational interview. Be willing to work for free as a starting point. If they have no internships, ask if there are select days during the harvest where they may need extra help and let them know you are willing to come in at a moment’s notice. Finally, if they seem to have no opportunities, ask who else – and what other vineyards – you should speak to.
Your success in any interview and ultimately entering the industry will be more successful if you have some respected wine education credential. The educational experience not only tells the person you speak with that you know something about wine, but it also has a few other advantages:
- It gives you more confidence at presenting yourself in an interview
- It enables you to dig deeper in responding to questions
- The classes allow you an opportunity to network with other students and teachers about opportunities.
The idea of creating confidence is behind all WSET course which is why we feel so strongly about them. In a down wine market this type of education is even more valuable. You can see everything we offer at https://www.grapeexperience.com.
by Adam Chase | Mar 7, 2024
The WSET Level 3 Certificate in wine is one of the most enduring and popular courses in wine education. Level 3 has been part of the Wine & Spirit Education Trust (WSET) curriculum for over 50 years and is respected and by every profession in the wine industry: sommeliers, retailers, importers, distributors, producers, and wine writers. It is the perfect course for a wine professional or someone looking to join the industry. It is also ideal for consumers who want a deeper dive into what is driving today’s wine styles.
The beauty of the WSET Level 3 program is that it has continued to evolve as consumer tastes, climates, technology, and trends have changed. The course provides a deep and broad foundation on what drives production decisions – natural factors and human choices – that ultimately result in specific styles. In doing so it delves into every major wine region and in the last 20 years that means greater attention to wines produced outside of Europe.
WSET Level 3 also focuses on tasting a huge range of wines –from global locations, price points and volume levels. The aim is to help identify the objective elements that define quality, while also understanding through a tasting experience how natural and human factors manifest themselves in the glass.
For individuals studying to be a sommelier, WSET Level 3 provides the theory needed to be confident about wine facts and make the most out of food and wine pairings. For anyone else in the industry that same confidence allows them to make better decisions and have substantive conversations with colleagues, producers, or consumers.
WSET Level 3 also attracts consumers who have a love of wine, food and culture because it goes beyond surface facts and really focuses in on how and why wines differ from each other. The level of knowledge that one has after taking Level 3 is something that will last and develop for a lifetime.
For all these reasons and more WSET Level 3 is the perfect course for anyone with a desire to work in or just better enjoy wine. You can see the next WSET Level 3 offerings at Grape Experience by clicking on this link: https://www.grapeexperience.com/advanced-certificate-wine/
by Adam Chase | Nov 16, 2023
The holiday season is here and if you are wondering what to give the people in your life who are into wine or those people who are just lovers of food, wine and culture we have some ideas. A wine class is always a fun experience for someone who just wants to experience wine at a deeper level. But for many people that might be too big a leap so how about a bottle of wine from somewhere unexpected?
Wine Classes
There are so many classes available out there and if there was anything good coming out of the pandemic it was the emergence of a wide array of courses that can be taken remotely. At Grape Experience we offer WSET Level 1 Wine and Level 2 Wine (along with Sake Level 1) in a hybrid format. For these two beginner wine courses participants get free tasting kits and several live online class sessions. These live sessions are also recorded so if you miss the live class you can watch it on your own schedule.
Both Level 1 and Level 2 are fun beginner courses. They look at the major styles of wines and how they differ throughout the world. Partcipants come out with greater knowledge and confidence about choosing wines and how to pair them with food.
Purchasing a Gift Bottle
A gift of a bottle of wine is always appreciated but to make it not just something ordinary there are many things you can do:
- Find a region that may be unusual: The country of Georgia, Greece, Uruguay, Corsica, Israel, Tasmania are all possibilities.
- Find a know style of variety from an unexpected place: English Sparkling Wine, Alsation or German Pinot Noir, Nebbiolo from Virginia, Cabernet Franc from New York all come to mind
- Purchase a style that the recipient might not but for themselves such as sweet wines from Tokaji in Hungary, White Port or Sparkling Shiraz from Australia.
They key is to be creative here so that the person gets something that is memorable.
There are so many options for anyone who is interested in food, wine, pop culture or just understanding trends in each of these areas. Have fun with your gift choices!
by Adam Chase | Aug 28, 2023
The question that I am most frequently asked is, “how do I become a sommelier?” or “how do I become a wine expert and get a wine job?” Although there is no silver bullet answer that I can give, there are three elements that anyone can work towards that will make entering the wine industry more successful and enjoyable: confidence, knowledge, and tasting for quality.
Confidence is something anyone can achieve by building a knowledge base and developing a key set of skills. The more you study wine the more you realize there is more to learn. However, by building a foundation of information on wine production, you gain confidence. That confidence helps you express yourself and react to others’ ideas with conviction. It also provides a solid base on which to continue to learn – be it in a classroom, during winery visits and on the job. Confidence will help you appear stronger to potential employers by being able to understand, answer and build off their questions.
So how do you get that confidence or the knowledge base from which confidence comes? There are two skills that are critical: explanation and discussion of winemaking concepts and learning how to taste wine for quality.
Many people want to be in the wine industry because they like the pleasure and taste of wine. They find theory interesting to a point but then lose interest. The truth is that most of wine work does not involve tasting but rather focuses on theory. If you work in wine retail or distribution it is unlikely that you will taste all of wines in your portfolio or inventory. Even sommeliers who, at lease initially, taste most of the wines on their list, may not have tried everything or the latest vintage that has been produced. The way to fill that gap is to understand the theory behind that wine.
Confidence comes from looking at any major wine label and, without having tasted the contents of the bottle, be able to convey what that wine should taste like and why. The best way to achieve this is to take a comprehensive wine survey course. There are several classes that may fit the bill, but we recommend the Wine and Spirits Education Trust (WSET) Level 2 course. This program has been taught around the world for over 50 years and is specifically designed to build expertise and confidence. You can find out more at: Wine Courses for Beginners
Tasting is the element that most people both look forward to and at the same time dread! First, let’s define tasting at the professional level. This type of tasting is not about “do I like this wine” or “do I want to purchase a bottle.” Rather, it is about is this a good wine for the purpose for which it was made and is it representative of its region and style type. There are several wines that are made for mass market retailers or restaurants that are not meant to be complex or age worthy. It is just as important to distinguish quality here as it is when looking at premium wines.
Why do people dread tasting? The answer is lack of confidence. Most people doubt their ability to taste accurately thinking “what if I mistake a Grand Cru Burgundy for a Napa Cab?” The issue isn’t tasting blind but rather understanding the key components that make up a wine: appearance (color), Nose (aroma), Palate (acid, tannin, body, finish, etc.). All of this can be learned and the way to make it easier is to have a specific system and process to do so. WSET’s Systematic Approach to Tasting does just that. Other courses should do so as well, or they are not worth taking.
By building confidence through theory and tasting skills you will not only enjoy wine more and make yourself more suitable for a wine job, but you will also be better informed as to what part of the industry – if any – you would like to join.
by Adam Chase | Jun 29, 2023
The proliferation of streaming services available to everyone has certainly expanded the way we can learn about wine. Just searching for a wine type, wine region, winemaker or brand will bring up a number of options. We can add on top of that searches for advice in wine careers or the process of grape growing and winemaking. The number of channels is seemingly endless!
Given all options, I have a few favorite You Tube/content channels and suggestions for how to navigate all the content that is available.
WSET Bitesize – https://www.youtube.com/@WSETGLOBAL
This is a channel developed by the Wine & Spirit Education Trust to give people short spurts of information on a wide range of wine topics. Because it is from WSET you know that it is accurate and not just some random blogger’s idea of what is correct. The short format makes it easy to watch and remember and the production value is really good.
True Wine – https://www.youtube.com/@TrueWine
If I have a personal favorite YouTube wine channel this is it. Kyle Billings makes wine easy to understand especially at the most technical levels. His approach and style are clear, friendly and he demystifies wine. If you are beyond the beginner stage this is the channel for you. That said, even beginners will benefit and love True Wine and Kyle’s approach. From Champagne to Australia to passing WSET exams to picking out wedding wines, Kyle covers it all. This channel is like talking to a friend who really knows their stuff and will make you excited to learn more.
Wine Masters – https://www.youtube.com/@WineMasters/videos
This channel often goes on site to speak with winemakers or taste wines. There are several hosts, one of whom, Christy Canterbury MW is a personal friend. What I like about Wine Masters is that you never know what you are going to get, and it is always at least interesting.
Jancis Robinson – https://www.youtube.com/@jancis.robinson
Jancis is the Dean of wine experts in my mind and someone who I admire beyond words. She was the first female Master of Wine and writes on Wine for the Financial Times. Her web site jancisrobinson.com is a compendium of articles, reviews and a literal encyclopedia of everything in the wine world. Jancis is one of the most respected wine professionals in world and her selection of videos – many over 10-15 minutes in length – are invaluable.
Of course, just putting a wine subject into the search box at YouTube will bring up many more channels and content. Some of these will be great and others you can take with “a grain of salt.” I recommend using the search function if you have a specific subject or process that you are interested in. See what comes up and then check out the channels above and see if they also have something about that subject. The more you explore the more you will learn what content is accurate and what is exaggerated of incorrect.
The important thing is to have fun with all of this. Wine videos can become addictive. Keep exploring, tasting and never ever be intimidated. Wine should always be first and foremost about fun.
by Adam Chase | May 15, 2023
So, you’ve decided it’s time to learn more about wine, but where to start? 25 years ago, I was in your shoes and asked myself that very question. The answer – just dive in and take any wine course that looks interesting. Of course, as a provider of Wine & Spirit Education Trust courses, I am a big proponent of this tried and true highly respected program.
WSET offers two unique starting points. For the absolute beginner WSET Level 1 offers a one-day study of the basic wine terms, varietals, and food and wine pairing possibilities. It also provides a systematic basis for tasting any wine and then being able to describe it taste profile, quality, and the things you like or don’t like about it.
WSET Level 2 is also a beginner course but goes into much more depth. You do not need to take Level 1 to enroll in Level 2. Level 2 looks in depth at the same subjects as Level 1 but goes further into the basic techniques of wine growing, wine making and how the major grape varietals of the world differ based on where they are planted. Along the way you will learn the differences between Bordeaux and Burgundy, Chianti vs Rioja and the similarities between places like the Napa Valley and Australia’s Barossa Valley.
If a certification program like WSET seems too intense than check out the offerings at local wine and adult education centers. San Francisco Wine School offers several fun courses for beginners in the Bay Area, while Cambridge, Massachusetts’ Commonwealth Wine School does the same for New England.
Wine has become an integral part of culture and with the continued expansion of places making wine and styles available understanding this historic beverage can be confusing. The most important thing is do not be intimidated. At the end of the day wine should be fun and add enjoyment to life. Taking any wine course, asking questions, and thinking about what you are tasting will be that start of a great adventure that will only enhance your life.
by Adam Chase | Apr 12, 2023
A sommelier, according to the Merriam-Webster dictionary is, “a waiter in a restaurant who has charge of wines and their service.” That definition is pretty basic and in today’s wine world we can add quite a bit to it. A sommelier needs to be knowledgeable and trained in the art of food and wine pairing. They also need to be a guide to the customer who increasingly wants to know “why” a wine is the way it is and the story behind where it comes from. If you are interested in becoming a sommelier there are several steps you can take, including WSET courses in your training.
Some Sommeliers go through the Court of Master Sommeliers to become formally certified. There are also several regional organizations around the world including the North American Sommelier Association. Many of these groups offer levels of courses to help you develop sommelier skills. We have found that starting with a WSET Level 2 or 3 certification helps make ultimate certification success and job confidence much stronger.
WSET certificate holders are not sommeliers. Still, the style of learning with an emphasis on the theory behind wines that WSET courses emphasize can help prepare people to enter the Certified Sommelier program and achieve quicker levels of success. WSET students learn what makes a wine unique – the natural and human factors at work in the vineyard and winery – and then taste those wines to see that theory in a real glass of wine. WSET students learn a systematic way to taste wine that delineates the components that determine both quality and how that wine can be best paired with food. The result is a stronger foundation for the sommelier certification exams.
Some sommeliers never become certified as such but still have successful careers using the sommelier title. Sommelier is not in and of itself a controlled term, so no specific education is required. That stated, we recommend that people take some level of wine course before going into the industry. These course build confidence through knowledge development and begin to train palates so that better food-wine pairings can be made. In short, they empower future sommeliers for success.
So, what steps to take? First, we recommend getting a job or even an unpaid internship working with a restaurant sommelier. Learn from them. You may start as wait staff in a restaurant and offer help to the sommelier. Ask the sommelier there to let you attend tastings or do inventory. At first this may be on your own unpaid time but if you prove valuable your basic waiter job description may expand.
Second, take a wine course to build your confidence. Some of these courses will be easy and just confirm what you already know – or think you know. That confirmation is important because some things you think you know you might be off the mark. Correct these imperfections early. Course such as WSET Level 2 are a good place to start.
Continue to take higher level courses. Wine success relies on continuing to build knowledge WSET Level 3 or courses by the Court of Master Sommeliers will help you do just that.
Finally, if this is a career you really want to pursue, become a certified sommelier through the Court. These courses are offered in cities around the world and having a certification on your resume will definitely stand out to employers.
Whichever direction you take make sure that you are having fun and keeping everything in perspective. Consumers drink wine for enjoyment. As a sommelier it will be your job to make sure they achieve that goal.
by Adam Chase | Apr 3, 2023
The combination of advances in digital technology and the COVID pandemic have increased the demand for online classes of every type – including wine. Grape Experience has responded by creating several ways to learn about wine Online. These options range from completely online courses to hybrid in-person and online sessions. The demand has been incredible and if you are interested in Online wine education you might want to check out our offerings.
WSET Level 1 and Level 2 Online Live Wine Courses
In combination with our partner school, Commonwealth Wine School, we have created an online curriculum that includes weekly live Zoom sessions with actual wine – we provide a tasting kit that the student orders and has sent to wherever they like – and a self-paced study program. During the live sessions everyone has the same wine samples and tastes together – as if we were all in the same room! Of course, if students miss one of the live Zoom sessions they can always watch a recorded version. We hope to add a Live Zoom Level 3 in Wine this autumn.
WSET Level 3 and Level 4 Diploma Online Lectures
For WSET Level 3 in Wine and the Level 4 Diploma in Wine courses we have created an online site that includes study support and access to recorded lectures. These recordings are not a grainy/out-of-focus tape of a class, but a personalized discussion geared specially for the Online format. Students can view the slides with detailed commentary for each course session in their own time to either supplement an in-person course or a self-study Online program. WSET Level 3 and Diploma exams are heavily theory focused and these Online platforms are designed to really underscore key concepts to empower students and maximize their success. Recommended tasting samples are included which students purchase on their own.
WSET Online Classroom
For all our WSET courses a self-study version through the WSET Online Classroom is also available. In this format students work with an Online tutor over a number of weeks. Through WSET’s proprietary digital format the participant meets other students and is given tasting and theory assignments which they can choose to submit to the tutor for feedback. WSET’s Online platform may be perfect for the student who is self-directed and wants to purchase more than just a book or exam.
The technology for online learning continues to expand each year. Virtual reality and artificial intelligence – such as ChatGPT – will take us to the next level in Online learning. To see what is available now check out Wine Courses for Beginners
by Adam Chase | Mar 13, 2023
Many people who take WSET courses go on to great wine career opportunites. Others use their WSET education to forge lifelong relationships that open the door to exciting wine and food travel, as well as unique cultural experiences. Two people who studied WSET Level 3 Wine and Level 4 Diploma with Grape Experience have gone on to become exceptional producers of one of the most difficult plants/grapes to work with: Pinot Noir Michael Green who now owns Elswick Vineyards focuses on grape growing, while Dave Szkutak produces and sells Pinot Noir at Samsara Wines.
Michael Green’s love of wine and winemaking has been with him since he was born – it is in his blood. His great great grandfather immigrated to the Napa Valley in the 1860s from Germany. Michael’s maternal grandparents invested in property in Anderson Valley to grow grapes which they eventually sold to his his paternal grandparents, Donald and Maureen Green. They passed it down to Michael. The name Elswick comes from the street in Liverpool England on which Donald Green grew up.
Michael’s commitment to his craft is exceptional. He focuses on Anderson Valley Pinot Noir from 3 unique vineyard blocks. The fruit is sold onto winemakers for premium Pinot Noir that has rich dark fruit character with great vibrancy from acidity that Anderson Valley vineyard sites uniquely impart.
Dave Szkutak, along with his wife Joan, now run Samsara Wine, a producer of premium Sta. Rita Hills wines in Santa Barbara County. For those of you unaware of Sta. Rita Hills (take a WSET course and learn), it is perhaps the site of the most premium Pinot Noir vineyards in California and profiled in the film, Sideways.
Samsara makes individual Pinot Noir wines from specific historic Sta. Rita Hills vineyards. Each wine differs based on unique terroir, but all have the lush dark fruit that the region is known for along with fine, ripe tannins and crisp acidity. The wines are exceptional with layers of flavor and a long evolving finish. You can see and purchase current releases at https://www.samsarawine.com
Dave said of his WSET Diploma studies, “Having gone through this program, I now have a much greater appreciation for what goes into making the style of wine that we produce.”
WSET education empowers individuals and gives them the confidence to build a life around wine, spirits or sake that is meaningful and profound. Michael and Dave are just two of the thousands of individuals who have made WSET an integral part of their career path.
by Tim Powers | Feb 24, 2023
Wine, beer, cider, spirits, sake, almost every type of fermented beverage can be aged or stored in oak barrels in order to enhance its flavor, complexity, and texture. This technique has been in practice for hundreds if not thousands of years, with different cultures using the semi-porous nature of wood in a myriad of ways, albeit for similar purposes. But what is happening during this aging process, and why has oak, above other types of wood, been the focus?
Although most types of wood are watertight (as demonstrated by its use as a boat building material for millennia), oak timber in particular has a very tight grain, meaning that its density is higher in relation to other lumber. This means that it can be used to store liquids, such as fermented beverages, that suffer from oxidation with less risk than the traditional clay amphorae used previously. That’s not to say that oak is completely impermeable; it still allows for minuscule amounts of oxygen to come into contact with the fluid stored inside. This process, also referred to as micro-oxidation, allows for the beverage to slightly oxidize over time, creating flavors of dried or cooked fruit, petrol, nuts, honey, forest floor, mushroom, or even leather, depending on the type of potent potable stored.
Additionally, when choosing to age wine in oak, the winemaker must choose between ‘new’ oak, which has not yet been used previously, or ‘neutral’ oak, meaning it has been used multiple times already. This is a critical decision, as new oak is able to impart many more flavors and aromas than oak that has been used previously. As a wine ages in a new oak barrel, it imparts certain flavor compounds, such as vanillin, to the wine, which provide the wine with aromas and flavors of vanilla, coconut, coffee, and baking spices, depending on the oak’s origin.
Neutral oak however has already imparted these flavor compounds to a previous batch of wine, and so, although still allowing for micro-oxidation, will not have such a profound effect on the stored liquid. This can be beneficial for things like aromatic white wine or cider, which naturally have a more delicate balance of flavor, and could be overwhelmed by the intense flavors of new oak.
Not all oak that has been previously used can be considered ‘neutral’, however. If an oak barrel has been used to age whiskey, port, or sherry, it can be in great demand for aging beer or spirits. The flavor imparted to the barrel by the initial fortified libation will affect whatever is stored inside next. There is an increasing trend within the United States of aging stouts in previously used whiskey barrels, and many whiskeys are aged in barrels previously used to store port or sherry. This complex life cycle of an oak barrel not only allows for fascinating flavors to be created, but also serves a financial purpose, as even a neutral oak wine barrel can cost well over $1,000.
Oak barrels used for spirits typically undergo an additional process before being filled, where the interior is either gradually heated (as done in Europe) or purposefully heated to flame (as seen in the United States), in order to blacken the inner wood. This process allows for undesired components of a distilled spirit (such as fusel alcohols) to be absorbed by the carbon in the charred wood, resulting in a smoother texture and cleaner flavor profile in the spirit.
The use of oak barrels for aging beer has been around for centuries before the invention of stainless steel vessels, and modern brewers are discovering new ways to put their own twist into the process. English “real ale”, or cask -conditioned ales, can still be found in many places across Britain. For this style of beer, fresh, uncarbonated beer is added to an oak barrel at the pub, and it finishes its fermentation in that cask, ready to be dispensed at the peak of freshness for patrons. The oak is neutral, so does not impart any flavors to the beer, but it ties current brewing with the traditions and history of the style. Belgian brewers also use oak casks to produce and age some of their beers, specifically sours, because over time the oak barrels become a natural habitat for the various microorganisms that are vital to the creation of these styles. Finally, creative American brewers are experimenting with oak for a variety of styles such as Bourbon Barrel Stouts and Vanilla Porters. This use of both new and used oak adds an exciting dimension to the American brewing scene.
Within the family of ‘oak’, there are a number of different specific styles, and each impart differing flavors and aromas depending on their place of origin and how they are treated prior to storing any liquids:
American Oak: Although technically a different species from the European species of oak listed below, American oak imparts similar characteristics as its European counterpart. The predominant difference is that American oak contains much higher levels of lactones, a chemical compound which is known to impart flavors of coconut and even dill.
French Oak: French oak is the original oak used in the aging and storage of wine in Europe. It is known to be subtler and more nuanced than American oak, and tends to impart more tannin. Often French wines are stored in massive oak barrels, such as barriques or foudres, which can traditionally hold up to 60 gallons and 1,200 gallons respectively.
Hungarian/Slavonian Oak: Oak produced in the cooler continental climates of eastern Europe tends to be significantly denser than American or French oak. This is due to the fact that trees grow more slowly in this region, resulting in a compact wood grain. This means that the stored fermented liquid extracts the chemical compounds from the oak at a lesser rate, and the effects of micro-oxidation are diminished.
Japanese Cedar: Although technically a different type of wood, Japanese Cedar or ‘Sugi’ has traditionally been used to age sake in a very similar way as European winemakers would use oak barrels. Sugi was first used in the storage and transportation of sake starting in the early 1600s, corresponding to the start of the Edo era of Japan. The barrel size is much smaller than those used in wine (on average around 19 gallons), so the wood imparts a significant amount of flavor in a short period of time. Because of this, sake aged in sugi (referred to as taru sake), is only aged in barrel for one to two weeks, and has intense, spicy flavors of ginger and cedar.
by Adam Chase | Dec 28, 2022
The holiday season is one of the biggest wines sales and drinking periods of the year. 2023 represents a great time to try new wines. Below is our thinking on what drink in the year ahead.
Georgian Wines
The growth of wines from the country of Georgia has been explosive. Grape Experience and Commonwealth Wine School educator Erika Frey has become an expert on the Wines of Georgia and Lisa Granik, MW has literally written the book on the subject. Try wines from the deep red and crisp Saperavi grape or the aromatic, tropical notes of the white wine Rkatsiteli. Both of these grapes are now getting attention by US growers, particularly in New York’s Finger Lakes.
Unique Wines from Australia’s Hunter Valley Semillon and Yarra Valley
Most people think Barossa Shiraz or easy drinking wines like Yellowtail when they think Australia. But there are some sensational styles that go well beyond these basics. In New South Wale’s Hunter Valley, northeast of Sydney, Semillon is king. This crisp dry white wine comes in several different price points and styles and my top producer is Tyrrell’s https://tyrrells.com.au. This winery is family run and dates to the 19th century. Their Semillon is dry, layered but still crisp and delicious. Tyrrell’s also creates some of the best New World Chardonnay I have ever had.
In the Yarra Valley in the State of Victoria, northeast of Melbourne a group of young first-generation winemakers are also doing great things. Look for Yarra Chardonnay, Riesling and Pinot Noir. One of my favorite producers is Mac Forbes Wines https://macforbes.com/. Mac makes all the standard varietals and is experimenting with varieties such as Nebbiolo and Aligote. The care he and his team take shows in every sip.
Rueda and Zweigelt
Spain and Austria offer two other wines that we recommend. Rueda, a white wine made from the grape Verdejo is an unexpected treat for first time triers. The bright fruit from the ripe Duero Valley growing conditions is balanced by perfect crisp acidity, which is maintained in the grapes during the dramatic nighttime temperature drops. Try the wines of Jorge Ordoñez https://www.jorgeordonezselections.com/wines.php?regionName=rueda. The company selects great smaller lot wines.
In Austria Zweigelt is prized as a red wine for its ability to pair with just about any food or to drink as a stand-alone beverage. It has vibrant red, black and blue berry, light tannins and grip acidity. The variety is both easy to drink but also layered with flavor so that it stops you cold in a good way! Erich Sattler wines makes a great Zweigelt http://www.erichsattler.at.
One of the best things about wine is how many varieties and producers are out there to try and the constant innovation in wines and winemaking. Make 2023 a year to taste something new!
by Adam Chase | Jul 14, 2022
Two and a half years ago COVID 19 changed our world. Wine Education was particularly rocked by the virus that, at first, prevented classes from meeting in person. Although that shock to our education system was difficult, it has actually resulted in significant improvements, particularly at Grape Experience. COVID encouraged us to find new technology to deliver wine education and new methods to provide tasting samples. Although we are now back to in person courses, Grape Experience has incorporated the learnings over the last 30 months to radically improve our overall WSET wine, spirit, and sake education.
Incorporating Zoom
Zoom is now a part of every Grape Experience WSET Level. Regardless of whether you are taking a course via the WSET self-directed Online Classroom or through a Grape Experience run program, you have access to Zoom-based real-time and recorded lectures. This allows us to connect in virtual-person and make sure key concepts are understood. It also allows Grape Experience to highlight key success factors to passing WSET exams. The result is an extra layer of wine education that gives students confidence they are mastering concepts and building knowledge.
A New Grape Experience Proprietary Online Platform
The technology that enables Zoom led us, in collaboration with our partners at Cambridge’s Commonwealth Wine School, to establish a proprietary study support online platform. All WSET Level 1, 2 and 3 and Diploma students now have access to a unique site where they can watch recorded theory lectures and gain access to quizzes and short answer exam sample questions. They can access the site whenever and wherever they choose. A missed wine class session in no longer a major issue since the student can view it at any time – or if they attended the class, re-visit the lecture to confirm their understanding of the material. The new platform also provides the student a single source for special offers and access to a wealth of study materials.
Wine Samples Delivered to Your Door
We have partnered with both Master of the World and Wine.com to provide a means for getting tasting samples for Online courses and enhancing the tastings of in person WSET classes. Select Online Zoom classes now come with free 187ML size tasting samples sent directly to their home or office. All students, regardless of class format, now have access to a discounted curated set of wines through Wine.com for each WSET Level 1-3. Students can purchase the entire set of wines for the Level or just individual wines.
The result of COVID 19 on Grape Experience Wine & Spirit School education has been innovation that better prepares and empowers wine professionals and enthusiasts. Our WSET classes are now more dynamic than ever, and we will continue to find new ways of making the wine education experience even better!
by Adam Chase | Jun 15, 2022
Chances are you’re familiar with the standard wine grape varieties: Cabernet Sauvignon, Chardonnay, Syrah, Pinot Grigio, and the rest. These staples have been used to create fantastic wines for hundreds and hundreds of years, many with their own legendary origin stories. However, what you may not be familiar with is the surge of new grape varieties that have been developed within the last 100 years, with new ones coming along every year.
Across the US research facilities have been working to create grape varieties that can be used to create high-quality wines and be tolerant of disease, pests, and difficult weather. By experimenting with traditional grape species from Europe, ex: vitis vinifera, and native North American species, ex: vitis labrusca, researchers at institutions such as Cornell University, the University of Minnesota, University of California at Davis, and the University of Florida are pushing the boundaries associated with traditional grape varieties, and the wines that can be made from them. Cornell University has the longest tradition of creating new grape varieties, with their efforts extending back to 1888, producing over 60, and setting the groundwork for this pioneering field of research.
Each new variety created is called either a ‘hybrid’ or a ‘cross’, depending on how they are made. A hybrid is a new variety made by breeding two grapes of different species, whereas a Cross is a new variety made by breeding two varieties of grapes within the same species. This gets especially complex when additional species of grapes are introduced, such as the new hybrid created at UC Davis using the European species vitis vinifera with a species native to the American South-West vitis arizonica. This 20 year long venture culminated in 2020 with the creation of five new grape varieties, all designed to be more sustainable and resistant to temperature fluctuations and increases in disease due to climate change.
With all of that in mind, let’s dive into some of the more popular creations you might come across!
Reds
Chambourcin: Originally developed in France in 1963, Chambourcin grapes are a French-American hybrid designed to be resistant to humidity and disease, and be able to grow abundantly in both cooler and warmer climates. Wines made from this teinturier (‘red fleshed’) grape are strong in flavor, with moderate tannins and high acidity. It has rich flavors of black cherry and red plum, with green herbaceous notes and black pepper on the finish. It is usually oaked to soften the acidity and is often served chilled due to its vigorous flavor.
Frontenac (A.k.a. Frontenac Noir): Developed in 1978 by the University of Minnesota, this hybrid was designed to be extremely cold hardy, as well as resistant to diseases such as powdery mildew and botrytis. Wines made from Frontenac often have low tannins and high acid, with the grapes naturally high sugar level resulting in an elevated alcohol level in the finished wine. It has ripe red cherry and red currant flavors, with warm baking spice, sweet tobacco, and chocolate notes on oaked versions.
Whites
Traminette: This cross was first created in 1965 at the University of Illinois Urbana-Champaign and was further cultivated by the New York State Agricultural Experiment Station grape breeding program at Cornell. Traminette is extremely cold resistant, even more so than its parent grape Gewürztraminer, and is also partially resistant to several fungal diseases. It is grown across the country and has found a special home in the Finger Lakes AVA of New York, resulting in wines that range from dry to sweet, with floral and spicy notes on the palate.
Cayuga White: This hybrid was created at Cornell University and was first planted in 1945 on the northern edge of Seneca Lake in the Finger Lakes region. Its parent grapes are Schuyler, a table grape, and Seyval Blanc, itself a French-American hybrid often used in the creation of new grape varieties. Cayuga was designed to be disease and cold resistant, although its greatest strengths are its high yields and ease of wine production. Wines made from Cayuga White can be either still or sparkling, with crisp green apple notes in cooler climates, and ripe stone fruit notes in warmer climates.
We encourage you to search out some of these wines especially if you travel to New York’s wine regions!
Check out our partner in New England where this post originated Commonwealth Wine Schoo: https://www.commonwealthwineschool.com
by Adam Chase | Sep 12, 2021
In light of our exciting news regarding the merger between Grape Experience’s East Coast WSET operations and Commonwealth Wine School (CWS) in Cambridge, MA, we caught up with CWS founder and director Jessica Sculley. In this interview, we learn about Jessica’s extensive background in education and how she’s applied it, coupled with an innovative approach, in building one of the Greater Boston Area’s leading wine schools.
You founded Commonwealth Wine School after a long career as a math and science teacher. What made you transition to the wine world?
Although wine was always on the table when I was growing up—pretty typical for an Italian family—I wasn’t hooked until the age of 17, when I visited a friend in Montalcino in Tuscany (the legal drinking age then was 16 in Italy). I was completely entranced. Maybe it was the old farmhouse on the Tuscan hillside, and the delicious food, but the wine brought out flavors (and no doubt some intoxication) that I hadn’t expected. I wanted to learn more.
After college and grad school I began my career as a math and science teacher, tasting good wines when I could, reading a bit here and there, but otherwise unable to find the time or the funds to study wine more intensively. I found the first WSET Level 1 course ever to be offered in Pittsburgh at a local wine shop and completed the rest of the WSET wine certifications with Grape Experience. I then left the classroom and began teaching classes for Grape Experience.
In fall 2019, the time seemed right to join the spectacular educators and renowned schools for wine education in one place. With the support of fellow educators, I signed the lease on our Harvard Square location in February 2020.
How did you adapt your approach as an educator to WSET courses? How did you develop your wine skills?
Though teaching math and teaching about wine may seem unrelated, they’re not. In all areas of education, it’s necessary to engage students so that they have a stake in the subject they are learning about—it’s not just about exam results.
As teachers we have options: we can present information and tell students to memorize it or we can lay the groundwork of understanding by presenting information, encouraging active participation, problem solving, and interacting with each other as well as with the subject. The WSET curriculum is well suited to this kind of educational structure.
My own wine skills were developed slowly, and are still being developed! When I was focused on training my palate early on, I would go into the grocery store and stick my nose into every bit of produce, and into the bulk spice racks (of course we can’t do this now). I’d make flash cards for myself when I needed to remember facts or figures that wouldn’t register any other way. But the most important thing that I did, and that I still do, is teach. I think that teaching is one of the best ways to learn anything. There’s nothing like researching, organizing and gathering thoughts to create a presentable story to other people to help you learn a topic.
Commonwealth Wine School’s faculty and staff consist of an impressive list of highly respected wine professionals. In your view, what are the traits that make for great WSET educators?
I feel so grateful to be part of the incredible group of scholars and educators that we have at Commonwealth Wine School. As I mentioned before, it’s not enough to just know the material to be a great WSET educator, you have to be able to explain something from several different perspectives. You must ask students questions that allow them to make their own connections and build their own knowledge base. Above all it’s important to create a safe learning environment where everyone feels comfortable asking questions and sharing their thoughts.
The pandemic has required that schools all over the world change how they deliver curriculum to their students. What are some ways that CWS has done this? What has worked and what hasn’t?
The most obvious change was going virtual during the initial stages of the pandemic through Zoom courses. When we finally opened our doors in Harvard Square, we invested in a SWIVL robot in order to teach concurrently in person and virtually. This allows us to present a live class to a group in our classroom, while also allowing students to tune in from home and participate interactively with the class. This is a technology that we are still perfecting since it’s clear the hybrid learning format is here to stay.
Then there’s tasting together – a really important part of wine education. Last October we began creating sample tasting kits for students to pick up and taste along at home. Now we work with a certified wine shipper to deliver these sample kits to students around the country to taste along with classes. Creating these kits are time consuming and expensive, and ensuring they stay fresh and ship well has taken a lot of experimentation. Still, they offer a solution for when we’re not able to taste together in person.
In the classroom, we ask everyone to wear masks while not actively tasting. All of our faculty and students must now also be fully vaccinated. My main goal is to keep everyone healthy and we will continue operating in a way that is in the best interest of public health, whatever that may be.
I’m sure we will see more e-learning modules, which we will be rolling out this fall. These will be for students who want to learn about wine, but have to do it on their own schedule. Stay tuned!
If you had to pick wines from only wine region to take to a desert island, which one?
In the end, I really am a devotee of Burgundian wines … I think that the Chardonnays and the Pinot Noirs from this little slice of France will suit me fine (assuming I’ve got good producers and vintages with me!). If I’m lucky, I’ll have some Crémant de Bourgogne to celebrate when I’m rescued.
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!
