#WSET Level 2

[rohitsh91]

Unlock the World of Wines with Sonal Holland: Enroll in WSET Level 2 Award in Wines Today

The Sonal Holland Wine Academy is a renowned institution in the world of wine education, offering a comprehensive curriculum that equips wine enthusiasts and professionals with the knowledge and expertise needed to appreciate and excel in the world of wines. One of their standout courses is the WSET Level 2 Award in Wines.

This course is a pivotal stepping stone for individuals looking to deepen their understanding of wines. With Sonal Holland's expertise as a Master of Wine, students are guided through a structured program that covers various wine regions, grape varieties, winemaking techniques, and the art of wine tasting.

The WSET Level 2 Award in Wines provides a solid foundation for those aiming to pursue a career in the wine and hospitality industry or simply for those who have a passion for wine and wish to enhance their appreciation. The academy's commitment to excellence and Sonal Holland's dedication to sharing her knowledge make this course a compelling choice for anyone seeking to broaden their wine horizons. wset

wset level 2

[smartcoursehub]

Exam Structure for WSET Wine Courses: What to Know

If you're passionate about wine and considering formal education to sharpen your knowledge, the WSET (Wine & Spirits Education Trust) courses are a fantastic place to start. Whether you're a beginner or someone with a bit of tasting experience, these courses are structured to suit all levels. Understanding the exam format is key to passing successfully and enjoying the process. Based on my own experience of going through both Level 1 and Level 2, here’s a comprehensive guide to help you understand the exam structure for WSET wine courses.

Starting with the Basics: WSET Level 1 Wine Course in India

The WSET Level 1 wine course in India is designed for beginners. It’s ideal if you're just starting your wine journey, either out of curiosity or for professional reasons. I enrolled in the course through an approved provider in Mumbai, and the experience was very approachable and enjoyable.

The exam structure is simple and stress-free. It consists of:

30 multiple-choice questions

45 minutes to complete the test

Passing score: 70%

There are no written essays or practical tasting exams at this level. All questions are straightforward, covering basic grape varieties, food and wine pairing principles, storage, and service of wine.

One tip from my experience: don’t underestimate the course just because it’s Level 1. Read the textbook thoroughly, especially the chapters on wine types and key grape varieties. Flashcards helped me retain the information effectively.

Moving a Step Ahead: WSET Level 2 Wine Course in India

After passing Level 1, I was eager to dive deeper, so I enrolled in the WSET Level 2 wine course in India. This level significantly expands your wine knowledge and introduces more technical terminology. The course also builds a more detailed understanding of winemaking, grape-growing conditions, and tasting techniques.

The exam format for WSET Level 2 is:

50 multiple-choice questions

60 minutes to complete the test

Passing score: 55%

This exam also doesn’t involve tasting assessments or essays, but the questions require more analytical thinking than Level 1. You’ll need to understand how climate, soil, and winemaking methods affect the flavor and structure of wine.

In my case, regular revision sessions and participating in guided tastings were crucial. I also recommend practicing with mock tests that simulate the real exam – they help you get used to the question style and time constraints.

Common Features of Both Levels

Despite the difference in depth, both WSET Level 1 and 2 share some common features in exam structure:

Closed-book format – You cannot refer to your notes or books.

Conducted under strict exam conditions – No mobile phones or talking allowed.

Digital or paper-based exams depending on provider – Some centers now offer digital testing.

Certification and lapel pin upon passing.

I found the atmosphere to be supportive and encouraging. The exam supervisors ensured that everything ran smoothly, and that reduced my anxiety a great deal.

What to Expect on the Exam Day

Having appeared for both exams, I can tell you that preparation is key. Arrive at least 30 minutes early, carry a valid ID, and bring along the stationery you’re allowed to use. The exam starts promptly, and there’s usually a short briefing before you begin.

During my WSET Level 1 wine course in India, the exam was conducted on paper, and we had an answer sheet to fill in with a pencil. For the WSET Level 2 wine course in India, my provider offered a digital version of the exam, which made things quicker but required basic computer literacy.

If you’ve studied well, the questions are manageable. They’re rarely designed to trick you; instead, they assess your comprehension of the material.

Study Tips That Worked for Me

Follow the WSET Systematic Approach to Tasting – Even though tasting isn’t part of the Level 1 or 2 exams, using the approach helped me understand wine styles better.

Join group tastings – Sharing tasting notes and discussing concepts with fellow learners improved my memory and confidence.

Use diagrams and maps – Especially for Level 2, where regional differences matter. I created wall maps of wine regions at home to visualize concepts.

Flashcards and apps – For grape varieties, climates, and regions – they made repetitive learning much easier.

Mock exams – Take at least 2 to 3 before your test. It gives you the edge you need to manage time effectively.

Final Thoughts

Embarking on a wine education journey is deeply rewarding. The exam structures for both the WSET Level 1 wine course in India and the WSET Level 2 wine course in India are thoughtfully designed to test your grasp of the subject without overwhelming you. They challenge you to apply what you’ve learned, but fairly and systematically.

From my own experience, I can confidently say that the WSET Level 1 wine course in India gave me a strong foundation, and the WSET Level 2 wine course in India took my knowledge to the next level. If you’re serious about wine—whether for hospitality, retail, or personal interest—these exams are a great step forward.

And don’t forget, once you pass, the sense of accomplishment (and the certificate!) makes it all worthwhile.

[zeraphimtwins]

Consistent with my consistency.

Yeah you have been patient, but just never forget to yourself how strong your will and desire are.

Kindness and patience for yourself is forever. But kindness and patience to anyone or anything is obviously needs to be limited.

Make your mind always your fortitude and sanctuary, while everyone else around you breaks and everything else around you is shattering.

Thankfully, you're blessed enough that it's not that way around you. So mind you, if it was, you're ready.

[lordelmelloi2]

Man I don't understand how I'm living my life sometimes. I have such a strong emotional reaction to just-barely passing exams, I feel like I'm not doing good enough on my own terms, but I keep taking them without fully preparing... and then just passing. So it feels like I'm cheating. Took the spirits professional exam and just barely passed it on what I was doing as a practice run my very first time. Took Cicerone CBS exam (its the level 1 exam) yesterday night at 2AM in the fucking morning after having had 2 drinks and being brain dead and on top of it stressed out and pissed off abt getting underpaid... and managed to pass it, but only barely. Knowing fully well if I had studied properly and didn't take it at 2 AM and took it Sober I'd probably get a higher score. Am I gonna do this with the fucking WSETs too? Like I don't know what I'm doing with myself right now. Everyone's congratulating me on being so naturally smart that even when I'm debuffed severely I can pass exams. But I'm like. Wishing I applied myself or like actually studied or prepared for an exam the normal way. I feel like I did in highschool, constantly miserable and sleep deprived and abused but still passing my exams and all the teachers were like "you're soooo smart and the fact that you're doing this while under not perfect conditions just proves how smart you really are"... like huh? What does this mean for the hypothetical "me" that has Perfect Conditions to take exams in. God

[wrdn-tabris]

im taking a wine class rn (paid for by work. id never be taking wset level 2 classes for fun) and this is p accurate.

with white wine it depends- you wouldnt really oak a white wine or want it to go thru malalactic conversion unless its a chard. (malalactic conversion is also what makes a buttery chardonay ‘buttery’. its where it gets that smooth creaminess from and you wouldnt want tht in a sauv blanc or pinot gri bc those are supposed to be very bright and crisp) sauv blanc from aotearoa tends to be more grapefruity as the leading flavor.

as well, a fun way to tell if a wine is more sweet than not (at least for riesling as far as i know) is to check the alc percentage. high the percentage, the dryer it will be (unless its had something sweet added at the end of the peocess.) lower the alc percentage the sweeter it is.

again, red wines tend to be either red fruit or black fruit. no i dont know how to tell but according to my boss its like the first fruits you think of. so if you drink smth and you get more like strawberry or cherry notes or if it reminds you of those fruits its going ti be red fruit. vice versa for black.

and sweet vs juicy. to me white desert wines will be sweet, so your rieslings and moscatos. red wine wont be sweet, but many people who taste like, fruit in it will confuse that for being sweet. so someone asking me ‘i want a sweet red wine’ that doesnt super exist unless its been sugar bombed and back. theyre usually looking for smth that will be fruity/juicy.

white zinfandel was made accidentally. look it up!

theres also something with sweet whites called botrytis or noble rot. it happens in the vineyard where you have damp and cold misty mornings which quickly turn into warm afternoons. its this mold that will grow on it and when the grapes are pressed and juice, itll bring out these sugars and complexity. it was actually very cool to tey bc the wine was very sweet and on the nose reminded me of an apple orchard with either over ripe apples or those that fell off the tree and were rotting.

wine for idiots

WHITE WINE

if you want to make a wine person very unhappy, say that a white wine they like "is giving me a little green bell pepper?"

RED WINE

honestly the only two questions you need to start credibly talking about red wine are "does it taste like red fruits (strawberry/cherry/raspberry) or black fruits (blackberry/plum)?" and "does it taste oaky (i.e. gently sweet and earthy in a way youd associate with coffee or chocolate or warming spices)

if its a fancy dry wine (not a dessert wine, not port, manischewitz or markovic) dont say "sweet," say "juicy"

FIZZY WINE

if its red and fizzy its probably a lambrusco

if youre drinking champagne talk about the "minerality," even chalk notes if youre feeling gutsy. you dont have to taste it just say it

ORANGE WINE

this is very trendy. youre gonna want to talk about its "funkiness." if you use the term "gym socks" at the right time you will get a round of laughs or at least knowing nods. if you see shmutz in the bottom dont worry about it.

MISC

if you want a wine person to talk for a while and not ask you any questions just ask them how they feel about natural wine. theyll go on for a little and you can decide to agree or disagree based on how hot they are

[cathygeha]

REVIEW

Blood on the Vine by J.T.  Falco

Excellent ~ Couldn’t put it down!

What I Liked:

* Lana Burrell: FBI Agent, lost her mother when young, Father in prison for life, focused on work, tenacious, bright, problem solver, somewhat closed off at first, attracted to Caleb

* Essie Leroux: Sheriff’s Deputy, married, older, baker, talker, wise, paired with Lana on the case

* Caleb Roche: winery owner and wine maker, a bit quirky, open, honest, attracted to Lana

* The location in Napa wine country

* The twisty plot with more than one new and old murder mystery to be solved

* The plot and pacing with great story telling

* The relationship between Lana and her husband and how the connected

* The way the threads of the story all wove together through the story and were tied up neatly by the end

* Finding out who the murderer was and glad that they were caught

* Learning about biodynamic farming – the history of it, the part it played in the story, and the tie-in to Mystica Aeterna group

* The hopeful ending with so much to look forward to

* Reading a new author and loving his work

What I didn’t like: * Who and what I was meant not to like

* Thinking about wealthy families and their sense of entitlement

* Not being able to tell you everything I liked about the story for fear of giving something away ;)

Did I like this book? Yes

Would I read more by this author? Definitely

Thank you to NetGalley and Crooked Lane Books for the ARC – This is my honest review. .

5 Stars

BLURB

Between the shadowed rows of grapevines at a California vineyard, deadly secrets grow ripe and blood-red in this twisting thriller perfect for fans of Lisa Gardner. FBI Agent Lana Burrell grew up on an idyllic Napa Valley vineyard with her best friend Jess–until Jess was murdered at the same vineyard they called home. Lana’s father is serving a life sentence for Jess’s murder, but Lana has always believed in his innocence–and has always wanted to know the truth about what really happened to her childhood friend. Lana gave up the chance to exonerate her father for a career with the FBI, but when a killer strikes the Valley again, those old wounds reopen and she grasps at the chance to solve the case that has haunted her entire life. Two women are slain near where Jess’s body was once found, and Lana is forced to revisit the site of the fraught childhood she tried to leave behind. Forced to partner with the local sheriff’s office that put her father in prison, and to reconnect with the wealthy family that runs a powerful wine dynasty, Lana fights the distraction of old flames and grudges reignited. With clues of a shadowy cult embedded at the center of wine country, and a mysterious stranger stalking her every move, Lana’s hope to solve the murders begins to have a darker the fear that she might be the next to die.

ABOUT THE AUTHOR

Joey (J.T.) Falco is an author, screenwriter, and showrunner who recently wrapped up a four-year run on the CW’s CHARMED, during which he rose through the ranks to become Co-Showrunner. He currently has an adaptation of the Goldie Taylor novel, PAPER GODS, in development at Netflix with Angela Bassett attached to star, and his first feature, a romantic comedy called COMMON PEOPLE, is in development at Amazon with Berlanti Productions. Meanwhile, his debut novel, BLOOD ON THE VINE, is set to be released on April 22, 2025, by Crooked Lane Books, and has already been optioned by Gaumont for TV development. Recently, he served as creator/showrunner of a pilot for ABC—a legal procedural called JUDGEMENT, starring Sarah Shahi and Reid Scott, and directed by Paul McGuigan. He started his career on the writing staff of shows like HEROES REBORN, SLEEPY HOLLOW, and TREADSTONE, and has developed original series with Amazon, Peacock, the CW, and USA. He’s also a three-time JEOPARDY champion, a Humanitas Prize winner, a WSET Level 2 sommelier, and a father of two.

Website:  https://www.jtfalco.com/

Instagram: https://www.instagram.com/joey_t_falco/

[rjhamster]

Level Up Your Wine Knowledge with WSET Level 2 📈

Registration Is Open for April’s WSET Level 2! Are you a wine connoisseur who wants to know more or pursuing a wine career? Start (or continue) your official journey into the world of wine from the comfort of your own home with the Wine Enthusiast Academy WSET Level 2 Award in Wine online course. Proctored by Wine Enthusiast’s Chief Education Officer, Marshall Tilden III, DWS, CSW, you’ll be…

[sommwine]

Explore the World of Wine Through Online Courses

Why Choose Online Wine Courses?

1. Accessibility and Convenience

One of the most significant advantages of wine courses online is their accessibility. You can learn at your own pace and on your own schedule, making it easy to fit wine education into your busy life. Whether you’re at home, on your lunch break, or traveling, online courses allow you to expand your wine knowledge wherever you are.

2. Learn from Industry Experts

Many online wine courses are designed and taught by industry professionals, including certified sommeliers and wine educators. This means you’ll gain insights from experienced instructors who share their expertise and passion for wine. Learning from the best helps you build a strong foundation and deepen your appreciation for various wine styles and regions.

3. Comprehensive Learning Experience

The best wine courses online offer a wide range of topics, from grape varieties and winemaking processes to tasting techniques and food pairings. This comprehensive curriculum ensures that you not only understand wine but also how to enjoy it to the fullest. You’ll learn about the different factors that influence flavor and aroma, making your tasting experiences richer and more informed.

4. Interactive and Engaging Content

Forget about dull lectures! Online wine courses often incorporate engaging elements like videos, quizzes, and interactive discussions. This dynamic approach keeps you actively involved in your learning journey, making it both enjoyable and effective. The more you engage, the better you’ll remember what you learn.

5. Specialized Areas of Focus

Top Online Wine Courses to Explore

Here are some outstanding wine courses online that can help you explore the world of wine:

1. WSET Level 1 Award in Wines

Ideal for beginners, the WSET Level 1 Award introduces you to the basics of wine, including key grape varieties, important wine regions, and essential tasting techniques. This internationally recognized certification is a fantastic starting point for your wine education journey.

2. Wine Appreciation Course

This comprehensive course covers the essentials of wine, from grape growing and fermentation to tasting methods and food pairings. Perfect for newcomers and those looking to refresh their knowledge, it provides a solid foundation in wine appreciation.

3. Advanced Wine Tasting

For those who have a basic understanding of wine, the Advanced Wine Tasting course delves into complex topics such as intricate tasting techniques and wine evaluation methods. This course enhances your ability to identify and appreciate the nuances of different wines.

4. Global Wine Regions Course

Embark on a virtual journey through the world’s most renowned wine regions with this immersive course. Learn about the unique qualities and traditions of wines from Bordeaux, Napa Valley, Tuscany, and more. It’s an excellent way to broaden your understanding of global wine culture.

5. Grape Varietal Focus

If you’re particularly passionate about specific grape varietals, consider enrolling in specialized courses that concentrate on wines like Sauvignon Blanc, Merlot, or Syrah. These programs provide an in-depth exploration of the characteristics, history, and flavor profiles of each varietal.

Start Your Wine Exploration Journey Today

Exploring the world of wine has never been more accessible. With a range of exceptional wine courses online, you can expand your knowledge and deepen your appreciation for this beloved beverage at your own pace.

Visit our website to explore the variety of wine courses online available and find the perfect program to enhance your wine education. Begin your journey today, and discover the rich, diverse world of wine with confidence and curiosity!

[aaronmorrisaaron]

With over 15 years of experience in compensation and people analytics, I am passionate about designing, implementing, and managing compensation programs that align with the business strategy, goals, and culture of the organization. I have a Bachelor of Commerce degree in Business Economics and Administration, and a WSET Level 1 and 2 certification in wine and spirit education. I am currently a Compensation Consultant at Parallel Equity Partners, a private equity firm that invests in growth-oriented companies across various sectors.

[spedleadership]

Single dad of student with special needs sued for $600000 by a Virginia school board

Single dad of student with special needs sued for $600,000 by a Virginia school board BEDFORD COUNTY, Va. (WSET) — A single dad is fighting for his son, a sophomore with special needs, at a high school in Bedford County, Virginia. Rife said his son's reading level is five years behind. His lawyer told ABC13 that help for Rife's son is legally required. Tags: 2 min, sel via Pocket Visit Now April 20, 2024 at 03:19PM

[cleverhottubmiracle]

Fine Dining at Ashford Castle IrelandWhat to Expect?Before this winter is out, I would urge anyone looking for a top-quality food and wine experience to seriously consider a mini-break at Ashford Castle.Ashford Castle, purchased by the Tollman Family in 2013, has for the last five years, been completely dedicated to developing their fine dining experience at the George V Dining Room in the hotel. Red Carnation was founded in 1950 by Bea Tollman who built her global business of family owned and run four- and five-star hotels from a small hotel business in South Africa.  For the last decade the Red Carnation group have spent over €80 million refurbishing and renewing the entire Ashford estate.I spent a few days in Ashford as the guest of the restaurant team headed by Executive Head Chef Liam Finnegan and Head Sommelier Paul Fogerty.  Paul and I have known each other, since we studied WSET together.  A WSET Diploma graduate, Paul from Co Galway, originally worked in his family’s restaurant in Clifden. Since then, following a twenty-five-year career in the wine business, Paul has been one of the stalwarts behind the development of Ireland’s modern wine business.  His career path includes running a wine importing business as well as owing a popular wine bar/restaurant located in Fenian Street in Dublin 2. Five years ago, Paul joined the Ashford team as Head Sommelier and now oversees the development of a very impressive fine wine list.Executive Head Chef, Liam Finnegan, joined the Ashford team three years ago. Originally from Carlingford, in Co Louth, his career path included a decade working as Head Chef in the UK at The Castle Hotel in Taunton. Prior to that he worked for The George Hotel on the Isle of Wight, The Bath Priory and Gidleigh Park in Devon, where he cut his teeth with Michael Caine holder of two Michelin stars.  He started out in Co Monaghan, at the Nuremore Hotel in Carrickmacross, working with Ray McArdle.Liam and Paul have a wealth of experience behind them, but in person their dynamic is such that they are one of the funniest double acts I have met in a long time.  Not only was the food and wine spectacular, but the wit and knowledge, made for one of the best culinary evenings I have enjoyed in many many years!So, what can the foodie expect at Ashford?  For a start there is the George V Dining Room, built in 1905 to entertain the Prince of Wales (later George V) who was a guest of Lord Ardilaun. There is also Stanley’s a small informal “diner” named in honour of the late Stanley Tollman, husband of Beatrice, of which more anon.  The Connaught Room, where afternoon tea has been served since 1868 and for less formal dining the restaurant known as The Dungeon.Paul’s domain includes the Wine Cellar, a completely refurbished underground cellar, once a servant’s entrance, expertly restored to encompass three private tasting rooms.  Each tasting room has a capacity for 10 guests and offers private tailored tutored tastings for all skill levels from beginner to enthusiast.The Tollman family are also the owners of a very well-known South African wine estate Bouchard Finlayson.  Located in a small valley called Hemel-en-Aarde (Heaven and Earth), the winery was founded in 1989 by one of South Africa’s top wine producer Peter Finlayson. The estate is located in the Walker Bay Region near Hermanus. Nearly all the hotel properties in the Red Carnation group sell Bouchard Finlayson wines, including Ashford Castle, which means Ashford is the only 5-Star property in Ireland with its very own vineyard!At a private tasting with Paul in the Wine Cellar I tasted the Bouchard Finlayson Blanc de Mer, 2023 a blend of 70% Riesling 30% Viognier grown in the Walker Bay area. Lovely fresh wine, a good introduction to the range, lots of floral notes and lifting acidity. Then on to the Bouchard Finlayson Sans Barrique 2023, a young fresh Chardonnay made without wood influence.  It has lush tropical fruit flavours and a lovely mineral character.  Two Chardonnay’s followed, both with various levels of wood influence; Bouchard Finlayson Crocodile’s Lair 2023 is Chardonnay grown 750 metres above sea level in a vineyard located 80km from Hermanus, this is all about the purity of fruit.  They leave it on its lees before ageing in a blend of new (30%) and 2nd and third fill.  This was my favourite of the two oaked wines.  Relatively young, the structure was sublime, a lovely balance of tropical fruit and a sweetish finish. Bouchard Finlayson Missionvale 2022 though a year older, still has a long way to go.  This was tighter and leaner than the Crocodile Lair, mostly because it is aged in a blend of French oak and terra cotta amphorae.  The structure was there but it needs time.  Both Chardonnay’s are of outstanding quality and exemplify what South Africa can produce at premium level.Stanley’s DinerStanley’s diner, during the day is used for guests who would like to enjoy a light snack in a very informal setting.  The team of Liam and Paul, assisted by Sous Chef’s Matthew Davies and Paula Maria Botos, prepared a Chef’s Table private meal for us that was matched with a selection of fine wines from the wine list.The wine selection included Château de Fieuzal, White 2019, Róisín Curley, Bourgogne Aligoté 2022, Cline Vineyards Viognier 2023, Thierry Germain Roche Saumur Champigny 2022, Domaine Duclaux Chateauneuf du Pape 2018 and Orange Muscat, Essensia, California, 2018.Our starter was made from fresh produce grown in the Estate Kitchen Gardens, by head gardener Alex Lavarde.   The Estate Winter Salad was created by Matthew Davies, a Sous Chef, from Achill who studied in GMIT in Galway.  The dish consisted of Artichoke Puree, Celeriac cooked in butter, pickled Kohlrabi, with Coriander Seed and Loveage;Paul matched this with Château de Fieuzal, 2019 made from a blend of 75% Sauvignon Blanc, 25% Semillón, Fieuzal produce approximately 1,000 cases each year, they do not use malolactic fermentation and the fruit is aged in a mix of stainless steel and standard oak as well as Acasia wood barrels.  The Semillón adds a round finish to the wine. I love the slightly waxy finish and exotic fruit notes which was the ideal match with the salad.The Confit of Organic Trout with Sea Truffle was served with a wine produced by the best winemaker from the West of Ireland, Master of Wine Róisín Curley.  Aligote, Burgundy’s second white grape is known for its high levels of acidity.  In the hands of a good winemaker like Róisín, the balance was outstanding.  The trout was delicate and the slightly bitter flavour of the sea truffle complimented the oily weight of the fish and the acidity in the wine.Salt Baked Turnip, served with Walnut, Granny Smith Apple, and Black Truffle, which was outstanding and worked very well with beautifully aromatic Viognier from California’s Sonoma Valley, the lush tropical fruit flavours were the perfect foil for the Turnip which was also blended with Ricotta Cheese.  This dish was created by Paula Maria Botos, who is Spanish/Romanian and has been working with Liam as a Sous Chef.  Another unique creation from a very talented young Chef, cleverly matched with a perfect ripe lush Californian wine.The Roasted Thornhill Duck with Chicory and Figs with the Thierry Germain Roche Saumur Champigny 2022.  The key to the quality of the wines from the Saumur region is the Tuffeau/Limestone soil that the grapes are grown on.  The name Champigny comes from the Latin Campus Ignis meaning “fields of fire,” a reference to the climatic enclave found here. Rainfall is low and the average vineyard temperatures are higher than in the other villages. This wine had wonderful floral aromas, peony roses came to mind, it has tons of fruit and was very enjoyable example of what a good Cabernet Franc is. The duck was rare and Paul’s choice of an elegant mineral lighter style red, was a good one.Liam used a Sous-vide to cook his Herb Crusted Venison, which was served with Celeriac, Radicchio and Beetroot.  The meat melted in the mouth Paul picked Domaine Duclaux Châteauneuf-du-Pape 2018, the wine was concentrated, complex and spicy.  It was a match made in heaven.Our Dark Chocolate Mousse, with the Orange Muscat, Essensia, California, 2018 was a classic!The Chef’s table option is not usually available, so we were very privileged to be invited to it. I asked Liam about the “M” word, too early he replied, but it is apparently obvious they are heading in that direction!!For more information or to book:  https://ashfordcastle.com/Bouchard Findlayson wines are distributed in Ireland by Tindal Wine Merchants http://www.tindalwine.comFor any questions/feedback regarding the above mentioned products/brands, please do contact us anytime by clicking here Source link

[smartcoursehub]

Wine Tasting Techniques You’ll Learn in Wine Courses in India

Wine tasting is more than just sipping and savouring — it’s an art, a science, and a journey that opens your senses to a world of aromas, flavours, and stories hidden in every glass. For many Indians, wine has evolved from being an occasional indulgence to an exciting subject of study. Whether you’re a curious enthusiast or dreaming of a career in the wine industry, enrolling in a wine course in India is a great first step.

What sets these courses apart is the blend of global wine education with a local touch. Institutes offering wine programs, including the highly respected WSET Level 1 course in India, focus not just on wine theory but also on practical, hands-on training. One of the most fascinating parts of these courses is learning the techniques of wine tasting — a skill that stays with you for life. Let’s explore some key techniques you’ll pick up along the way.

1. The Five S’s of Wine Tasting

In any good wine course in India, you’ll begin with the basics: the five S’s – See, Swirl, Sniff, Sip, and Savour.

See: You’ll learn to observe the wine's colour, clarity, and viscosity. Is it deep ruby or pale straw? This can hint at the grape variety, age, and even the climate where it was grown.

Swirl: Swirling oxygenates the wine and releases aromas. You’ll be taught the right technique so you don’t spill the wine while still getting a good swirl.

Sniff: Aroma is a huge part of wine tasting. In courses like the WSET Level 1 course in India, students are trained to identify primary, secondary, and tertiary aromas – think fruits, spices, oak, and ageing notes.

Sip: You’ll learn how to properly take a sip, allowing the wine to touch all areas of your tongue and palate. This reveals its sweetness, acidity, tannin, alcohol, and body.

Savour: The finish of a wine, or how long the flavours linger, tells a lot about its quality. You’ll be taught how to describe and evaluate this part, too.

2. Identifying Aroma and Flavour Profiles

One of the most enjoyable aspects of wine education is learning to identify different aromas and flavours. At first, it might feel a bit intimidating — is that an apple or a pear? Is it vanilla or toast?

But over time, with regular practice, you’ll start recognising common scent notes in wines from around the world. You’ll also use a flavour wheel, a visual guide used by professionals to classify and name aromas and flavours in wine. A good wine course in India will encourage sensory training exercises that help sharpen your sense of smell and taste.

3. Understanding Structure and Balance

Great wines are often described as "well-balanced," but what does that mean?

During your training, you’ll learn to evaluate a wine’s structure, which includes acidity, tannins, alcohol, sweetness, and body. Understanding how these components interact is key to assessing wine quality.

For example, high-acidity white wines feel crisp and refreshing, while full-bodied red wines often have higher tannin levels. You’ll gain hands-on experience in judging whether a wine’s elements are harmonious or if something feels “off.”

4. Food and Wine Pairing Basics

Another technique covered in most wine programs — including the WSET Level 1 course in India — is pairing wine with food. Wine doesn’t exist in a vacuum, and its flavours can be enhanced or diminished depending on what it’s consumed with.

You’ll explore pairings like Sauvignon Blanc with goat cheese, or bold reds like Shiraz with grilled meats. Through tasting sessions, you’ll understand how acidity, sweetness, and tannin levels interact with salty, sweet, or spicy foods. You’ll be surprised how a simple pairing can transform the way you experience a dish!

5. Spitting and Note-Taking

Yes, spitting is a part of professional wine tasting! It might feel odd at first, but it’s essential when tasting multiple wines, especially during exams or industry tastings.

You’ll also be trained to take concise, objective notes using the globally recognised WSET Systematic Approach to Tasting. This structured format helps you record a wine’s characteristics and score its quality based on aroma, flavour, and balance.

These habits not only help you remember what you tasted but also improve your critical tasting skills over time.

6. Tasting Blind – Trusting Your Senses

Once you're comfortable with the basics, many advanced wine courses challenge students to taste wines blind, meaning without knowing the label or origin. While most entry-level classes won’t dive too deep into blind tastings, you’ll begin training your palate to recognize grape varieties and regions just by taste and smell.

This builds your confidence and sharpens your instincts, two key skills if you're planning to enter the wine or hospitality industry.

Final Thoughts

Enrolling in a wine course in India is more than just about learning to drink wine — it’s about discovering a deeper appreciation for what’s in your glass. From decoding aromas to understanding structure and mastering the art of food pairing, these techniques make wine tasting an enjoyable, enlightening experience.

Whether you pursue the WSET Level 1 course in India or a more advanced certification down the line, you’ll come away with a new set of skills, a refined palate, and a lifelong passion for wine.

Cheers to learning, exploring, and enjoying wine the right way!

[norajworld]

Fine Dining at Ashford Castle IrelandWhat to Expect?Before this winter is out, I would urge anyone looking for a top-quality food and wine experience to seriously consider a mini-break at Ashford Castle.Ashford Castle, purchased by the Tollman Family in 2013, has for the last five years, been completely dedicated to developing their fine dining experience at the George V Dining Room in the hotel. Red Carnation was founded in 1950 by Bea Tollman who built her global business of family owned and run four- and five-star hotels from a small hotel business in South Africa.  For the last decade the Red Carnation group have spent over €80 million refurbishing and renewing the entire Ashford estate.I spent a few days in Ashford as the guest of the restaurant team headed by Executive Head Chef Liam Finnegan and Head Sommelier Paul Fogerty.  Paul and I have known each other, since we studied WSET together.  A WSET Diploma graduate, Paul from Co Galway, originally worked in his family’s restaurant in Clifden. Since then, following a twenty-five-year career in the wine business, Paul has been one of the stalwarts behind the development of Ireland’s modern wine business.  His career path includes running a wine importing business as well as owing a popular wine bar/restaurant located in Fenian Street in Dublin 2. Five years ago, Paul joined the Ashford team as Head Sommelier and now oversees the development of a very impressive fine wine list.Executive Head Chef, Liam Finnegan, joined the Ashford team three years ago. Originally from Carlingford, in Co Louth, his career path included a decade working as Head Chef in the UK at The Castle Hotel in Taunton. Prior to that he worked for The George Hotel on the Isle of Wight, The Bath Priory and Gidleigh Park in Devon, where he cut his teeth with Michael Caine holder of two Michelin stars.  He started out in Co Monaghan, at the Nuremore Hotel in Carrickmacross, working with Ray McArdle.Liam and Paul have a wealth of experience behind them, but in person their dynamic is such that they are one of the funniest double acts I have met in a long time.  Not only was the food and wine spectacular, but the wit and knowledge, made for one of the best culinary evenings I have enjoyed in many many years!So, what can the foodie expect at Ashford?  For a start there is the George V Dining Room, built in 1905 to entertain the Prince of Wales (later George V) who was a guest of Lord Ardilaun. There is also Stanley’s a small informal “diner” named in honour of the late Stanley Tollman, husband of Beatrice, of which more anon.  The Connaught Room, where afternoon tea has been served since 1868 and for less formal dining the restaurant known as The Dungeon.Paul’s domain includes the Wine Cellar, a completely refurbished underground cellar, once a servant’s entrance, expertly restored to encompass three private tasting rooms.  Each tasting room has a capacity for 10 guests and offers private tailored tutored tastings for all skill levels from beginner to enthusiast.The Tollman family are also the owners of a very well-known South African wine estate Bouchard Finlayson.  Located in a small valley called Hemel-en-Aarde (Heaven and Earth), the winery was founded in 1989 by one of South Africa’s top wine producer Peter Finlayson. The estate is located in the Walker Bay Region near Hermanus. Nearly all the hotel properties in the Red Carnation group sell Bouchard Finlayson wines, including Ashford Castle, which means Ashford is the only 5-Star property in Ireland with its very own vineyard!At a private tasting with Paul in the Wine Cellar I tasted the Bouchard Finlayson Blanc de Mer, 2023 a blend of 70% Riesling 30% Viognier grown in the Walker Bay area. Lovely fresh wine, a good introduction to the range, lots of floral notes and lifting acidity. Then on to the Bouchard Finlayson Sans Barrique 2023, a young fresh Chardonnay made without wood influence.  It has lush tropical fruit flavours and a lovely mineral character.  Two Chardonnay’s followed, both with various levels of wood influence; Bouchard Finlayson Crocodile’s Lair 2023 is Chardonnay grown 750 metres above sea level in a vineyard located 80km from Hermanus, this is all about the purity of fruit.  They leave it on its lees before ageing in a blend of new (30%) and 2nd and third fill.  This was my favourite of the two oaked wines.  Relatively young, the structure was sublime, a lovely balance of tropical fruit and a sweetish finish. Bouchard Finlayson Missionvale 2022 though a year older, still has a long way to go.  This was tighter and leaner than the Crocodile Lair, mostly because it is aged in a blend of French oak and terra cotta amphorae.  The structure was there but it needs time.  Both Chardonnay’s are of outstanding quality and exemplify what South Africa can produce at premium level.Stanley’s DinerStanley’s diner, during the day is used for guests who would like to enjoy a light snack in a very informal setting.  The team of Liam and Paul, assisted by Sous Chef’s Matthew Davies and Paula Maria Botos, prepared a Chef’s Table private meal for us that was matched with a selection of fine wines from the wine list.The wine selection included Château de Fieuzal, White 2019, Róisín Curley, Bourgogne Aligoté 2022, Cline Vineyards Viognier 2023, Thierry Germain Roche Saumur Champigny 2022, Domaine Duclaux Chateauneuf du Pape 2018 and Orange Muscat, Essensia, California, 2018.Our starter was made from fresh produce grown in the Estate Kitchen Gardens, by head gardener Alex Lavarde.   The Estate Winter Salad was created by Matthew Davies, a Sous Chef, from Achill who studied in GMIT in Galway.  The dish consisted of Artichoke Puree, Celeriac cooked in butter, pickled Kohlrabi, with Coriander Seed and Loveage;Paul matched this with Château de Fieuzal, 2019 made from a blend of 75% Sauvignon Blanc, 25% Semillón, Fieuzal produce approximately 1,000 cases each year, they do not use malolactic fermentation and the fruit is aged in a mix of stainless steel and standard oak as well as Acasia wood barrels.  The Semillón adds a round finish to the wine. I love the slightly waxy finish and exotic fruit notes which was the ideal match with the salad.The Confit of Organic Trout with Sea Truffle was served with a wine produced by the best winemaker from the West of Ireland, Master of Wine Róisín Curley.  Aligote, Burgundy’s second white grape is known for its high levels of acidity.  In the hands of a good winemaker like Róisín, the balance was outstanding.  The trout was delicate and the slightly bitter flavour of the sea truffle complimented the oily weight of the fish and the acidity in the wine.Salt Baked Turnip, served with Walnut, Granny Smith Apple, and Black Truffle, which was outstanding and worked very well with beautifully aromatic Viognier from California’s Sonoma Valley, the lush tropical fruit flavours were the perfect foil for the Turnip which was also blended with Ricotta Cheese.  This dish was created by Paula Maria Botos, who is Spanish/Romanian and has been working with Liam as a Sous Chef.  Another unique creation from a very talented young Chef, cleverly matched with a perfect ripe lush Californian wine.The Roasted Thornhill Duck with Chicory and Figs with the Thierry Germain Roche Saumur Champigny 2022.  The key to the quality of the wines from the Saumur region is the Tuffeau/Limestone soil that the grapes are grown on.  The name Champigny comes from the Latin Campus Ignis meaning “fields of fire,” a reference to the climatic enclave found here. Rainfall is low and the average vineyard temperatures are higher than in the other villages. This wine had wonderful floral aromas, peony roses came to mind, it has tons of fruit and was very enjoyable example of what a good Cabernet Franc is. The duck was rare and Paul’s choice of an elegant mineral lighter style red, was a good one.Liam used a Sous-vide to cook his Herb Crusted Venison, which was served with Celeriac, Radicchio and Beetroot.  The meat melted in the mouth Paul picked Domaine Duclaux Châteauneuf-du-Pape 2018, the wine was concentrated, complex and spicy.  It was a match made in heaven.Our Dark Chocolate Mousse, with the Orange Muscat, Essensia, California, 2018 was a classic!The Chef’s table option is not usually available, so we were very privileged to be invited to it. I asked Liam about the “M” word, too early he replied, but it is apparently obvious they are heading in that direction!!For more information or to book:  https://ashfordcastle.com/Bouchard Findlayson wines are distributed in Ireland by Tindal Wine Merchants http://www.tindalwine.comFor any questions/feedback regarding the above mentioned products/brands, please do contact us anytime by clicking here Source link

[chilimili212]

Fine Dining at Ashford Castle IrelandWhat to Expect?Before this winter is out, I would urge anyone looking for a top-quality food and wine experience to seriously consider a mini-break at Ashford Castle.Ashford Castle, purchased by the Tollman Family in 2013, has for the last five years, been completely dedicated to developing their fine dining experience at the George V Dining Room in the hotel. Red Carnation was founded in 1950 by Bea Tollman who built her global business of family owned and run four- and five-star hotels from a small hotel business in South Africa.  For the last decade the Red Carnation group have spent over €80 million refurbishing and renewing the entire Ashford estate.I spent a few days in Ashford as the guest of the restaurant team headed by Executive Head Chef Liam Finnegan and Head Sommelier Paul Fogerty.  Paul and I have known each other, since we studied WSET together.  A WSET Diploma graduate, Paul from Co Galway, originally worked in his family’s restaurant in Clifden. Since then, following a twenty-five-year career in the wine business, Paul has been one of the stalwarts behind the development of Ireland’s modern wine business.  His career path includes running a wine importing business as well as owing a popular wine bar/restaurant located in Fenian Street in Dublin 2. Five years ago, Paul joined the Ashford team as Head Sommelier and now oversees the development of a very impressive fine wine list.Executive Head Chef, Liam Finnegan, joined the Ashford team three years ago. Originally from Carlingford, in Co Louth, his career path included a decade working as Head Chef in the UK at The Castle Hotel in Taunton. Prior to that he worked for The George Hotel on the Isle of Wight, The Bath Priory and Gidleigh Park in Devon, where he cut his teeth with Michael Caine holder of two Michelin stars.  He started out in Co Monaghan, at the Nuremore Hotel in Carrickmacross, working with Ray McArdle.Liam and Paul have a wealth of experience behind them, but in person their dynamic is such that they are one of the funniest double acts I have met in a long time.  Not only was the food and wine spectacular, but the wit and knowledge, made for one of the best culinary evenings I have enjoyed in many many years!So, what can the foodie expect at Ashford?  For a start there is the George V Dining Room, built in 1905 to entertain the Prince of Wales (later George V) who was a guest of Lord Ardilaun. There is also Stanley’s a small informal “diner” named in honour of the late Stanley Tollman, husband of Beatrice, of which more anon.  The Connaught Room, where afternoon tea has been served since 1868 and for less formal dining the restaurant known as The Dungeon.Paul’s domain includes the Wine Cellar, a completely refurbished underground cellar, once a servant’s entrance, expertly restored to encompass three private tasting rooms.  Each tasting room has a capacity for 10 guests and offers private tailored tutored tastings for all skill levels from beginner to enthusiast.The Tollman family are also the owners of a very well-known South African wine estate Bouchard Finlayson.  Located in a small valley called Hemel-en-Aarde (Heaven and Earth), the winery was founded in 1989 by one of South Africa’s top wine producer Peter Finlayson. The estate is located in the Walker Bay Region near Hermanus. Nearly all the hotel properties in the Red Carnation group sell Bouchard Finlayson wines, including Ashford Castle, which means Ashford is the only 5-Star property in Ireland with its very own vineyard!At a private tasting with Paul in the Wine Cellar I tasted the Bouchard Finlayson Blanc de Mer, 2023 a blend of 70% Riesling 30% Viognier grown in the Walker Bay area. Lovely fresh wine, a good introduction to the range, lots of floral notes and lifting acidity. Then on to the Bouchard Finlayson Sans Barrique 2023, a young fresh Chardonnay made without wood influence.  It has lush tropical fruit flavours and a lovely mineral character.  Two Chardonnay’s followed, both with various levels of wood influence; Bouchard Finlayson Crocodile’s Lair 2023 is Chardonnay grown 750 metres above sea level in a vineyard located 80km from Hermanus, this is all about the purity of fruit.  They leave it on its lees before ageing in a blend of new (30%) and 2nd and third fill.  This was my favourite of the two oaked wines.  Relatively young, the structure was sublime, a lovely balance of tropical fruit and a sweetish finish. Bouchard Finlayson Missionvale 2022 though a year older, still has a long way to go.  This was tighter and leaner than the Crocodile Lair, mostly because it is aged in a blend of French oak and terra cotta amphorae.  The structure was there but it needs time.  Both Chardonnay’s are of outstanding quality and exemplify what South Africa can produce at premium level.Stanley’s DinerStanley’s diner, during the day is used for guests who would like to enjoy a light snack in a very informal setting.  The team of Liam and Paul, assisted by Sous Chef’s Matthew Davies and Paula Maria Botos, prepared a Chef’s Table private meal for us that was matched with a selection of fine wines from the wine list.The wine selection included Château de Fieuzal, White 2019, Róisín Curley, Bourgogne Aligoté 2022, Cline Vineyards Viognier 2023, Thierry Germain Roche Saumur Champigny 2022, Domaine Duclaux Chateauneuf du Pape 2018 and Orange Muscat, Essensia, California, 2018.Our starter was made from fresh produce grown in the Estate Kitchen Gardens, by head gardener Alex Lavarde.   The Estate Winter Salad was created by Matthew Davies, a Sous Chef, from Achill who studied in GMIT in Galway.  The dish consisted of Artichoke Puree, Celeriac cooked in butter, pickled Kohlrabi, with Coriander Seed and Loveage;Paul matched this with Château de Fieuzal, 2019 made from a blend of 75% Sauvignon Blanc, 25% Semillón, Fieuzal produce approximately 1,000 cases each year, they do not use malolactic fermentation and the fruit is aged in a mix of stainless steel and standard oak as well as Acasia wood barrels.  The Semillón adds a round finish to the wine. I love the slightly waxy finish and exotic fruit notes which was the ideal match with the salad.The Confit of Organic Trout with Sea Truffle was served with a wine produced by the best winemaker from the West of Ireland, Master of Wine Róisín Curley.  Aligote, Burgundy’s second white grape is known for its high levels of acidity.  In the hands of a good winemaker like Róisín, the balance was outstanding.  The trout was delicate and the slightly bitter flavour of the sea truffle complimented the oily weight of the fish and the acidity in the wine.Salt Baked Turnip, served with Walnut, Granny Smith Apple, and Black Truffle, which was outstanding and worked very well with beautifully aromatic Viognier from California’s Sonoma Valley, the lush tropical fruit flavours were the perfect foil for the Turnip which was also blended with Ricotta Cheese.  This dish was created by Paula Maria Botos, who is Spanish/Romanian and has been working with Liam as a Sous Chef.  Another unique creation from a very talented young Chef, cleverly matched with a perfect ripe lush Californian wine.The Roasted Thornhill Duck with Chicory and Figs with the Thierry Germain Roche Saumur Champigny 2022.  The key to the quality of the wines from the Saumur region is the Tuffeau/Limestone soil that the grapes are grown on.  The name Champigny comes from the Latin Campus Ignis meaning “fields of fire,” a reference to the climatic enclave found here. Rainfall is low and the average vineyard temperatures are higher than in the other villages. This wine had wonderful floral aromas, peony roses came to mind, it has tons of fruit and was very enjoyable example of what a good Cabernet Franc is. The duck was rare and Paul’s choice of an elegant mineral lighter style red, was a good one.Liam used a Sous-vide to cook his Herb Crusted Venison, which was served with Celeriac, Radicchio and Beetroot.  The meat melted in the mouth Paul picked Domaine Duclaux Châteauneuf-du-Pape 2018, the wine was concentrated, complex and spicy.  It was a match made in heaven.Our Dark Chocolate Mousse, with the Orange Muscat, Essensia, California, 2018 was a classic!The Chef’s table option is not usually available, so we were very privileged to be invited to it. I asked Liam about the “M” word, too early he replied, but it is apparently obvious they are heading in that direction!!For more information or to book:  https://ashfordcastle.com/Bouchard Findlayson wines are distributed in Ireland by Tindal Wine Merchants http://www.tindalwine.comFor any questions/feedback regarding the above mentioned products/brands, please do contact us anytime by clicking here Source link

[sommwine]

Uncorking Knowledge: Your Guide to Wine Education Online

In the world of wine, the journey of discovery is as rich and varied as the flavors in a well-aged bottle. For enthusiasts eager to deepen their understanding, online wine education offers a convenient and engaging way to explore this fascinating subject. Whether you’re a novice looking to learn the basics or a seasoned connoisseur seeking advanced knowledge, there’s something for everyone in the realm of online wine courses.

Why Choose Online Wine Education?

1. Flexibility and Convenience

One of the primary benefits of online wine education is the flexibility it offers. You can learn at your own pace, fitting your studies around your busy schedule. Whether you prefer to indulge in lessons during a quiet evening or over the weekend, online courses provide the freedom to choose when and where you learn.

2. Access to Expert Knowledge

Many online wine courses are led by industry professionals, including sommeliers, winemakers, and wine educators. This access to expert knowledge enhances the learning experience, allowing you to gain insights and tips that you might not find in books or casual tastings.

3. Interactive Learning Experience

Online courses often include interactive elements such as live tastings, Q&A sessions, and discussion forums. This engagement helps to reinforce your understanding and allows you to ask questions and share experiences with instructors and fellow students.

Key Components of Online Wine Education

1. Structured Curriculum

Most reputable online wine education programs provide a structured curriculum, covering topics such as:

Wine Regions: Explore the major wine-producing regions of the world, including their unique climates and grape varieties.

Wine Production: Learn about the winemaking process, from vineyard management to fermentation and aging.

Tasting Techniques: Understand how to evaluate wine through sight, smell, and taste, honing your sensory skills.

2. Certification Options

Many online programs offer certification upon completion, such as the Wine and Spirit Education Trust (WSET) qualifications. These certifications can enhance your credentials if you work in the industry or simply deepen your understanding of wine.

3. Community Engagement

Joining an online wine course often means becoming part of a community of like-minded individuals. Engaging with peers through forums or social media groups fosters connections and provides opportunities for sharing knowledge and experiences.

Getting Started with Online Wine Education

If you’re ready to embark on your wine education journey, here are some steps to get started:

1. Research Available Courses

Explore different online wine education platforms to find courses that suit your interests and skill level. Look for programs that provide clear syllabi, expert instructors, and positive reviews from past students.

2. Set Your Learning Goals

Determine what you want to achieve through your wine education. Whether you aim to improve your tasting skills, learn about food pairings, or gain a deeper understanding of specific regions, setting clear goals will help you choose the right courses.

3. Participate Actively

Engage fully in your chosen courses by participating in discussions, attending live sessions, and completing all assignments. The more you immerse yourself in the material, the more you will gain from the experience.

4. Practice Tasting

Enhance your learning by practicing what you study. Organize tasting sessions with friends or family to apply your newfound knowledge. Discuss the wines, share impressions, and experiment with food pairings.

Conclusion

Uncorking the world of wine education online opens up a vast array of opportunities for enthusiasts at every level. With flexibility, access to expert knowledge, and a community of fellow learners, online courses provide a rich and engaging experience that enhances your appreciation for wine.

Whether you’re seeking to impress at dinner parties or simply wish to deepen your understanding of this beautiful beverage, online wine education is your gateway to a world of flavor, culture, and connection. Cheers to your wine journey!

[aaronmorrisaaron]

With over 15 years of experience in compensation and people analytics, I am passionate about designing, implementing, and managing compensation programs that align with the business strategy, goals, and culture of the organization. I have a Bachelor of Commerce degree in Business Economics and Administration, and a WSET Level 1 and 2 certification in wine and spirit education. I am currently a Compensation Consultant at Parallel Equity Partners, a private equity firm that invests in growth-oriented companies across various sectors.