An advanced level qualification for professionals working in the wine industry and for wine enthusiasts.
Cultivating a community of international wine expertise.
WSET Level 3 Award in Wines: In-Person
What is WSET Level 3?
Building on the knowledge gained through the WSET Level 2 Award in Wines, the Level 3 Award in Wines goes both broader and deeper. It is designed to give you a thorough understanding of the factors that account for the style, quality and price of the principal still, sparkling and fortified wines of the world.
Who should take WSET Level 3?
The WSET Level 2 Award in Wines or an equivalent level of experience is recommended for entry to the WSET Level 3 Award in Wines. Potential candidates should discuss their current level of knowledge with us before enrolling in the course, to ensure that this is a suitable qualification for them to undertake. This qualification is great for tasting room staff, winery management, restaurant servers and bartenders, retail wine salespeople, wine marketing professionals, and consumers looking to learn more about international wine.
How long is WSET Level 3?
The WSET Level 3 Award in Wines in a 12-week program with a minimum requirement of 84 hours total study time: 30 hours in-class study, 51.5 hours private study, and 2.5 hour examination.
Cultivate FLX recommends a minimum of 6-10 hours of weekly private study.
How difficult is WSET Level 3?
The WSET Level 3 Award in Wines is the third level of four total levels with the Wine and Spirit Education Trust. The exam is 2.5 hours in length and includes 50 multiple-choice questions, 4 theory essay questions, and a blind tasting of two wines. Pass rates for WSET Level 3 in Wines range from 50% to 55%, therefore we recommend considerable private study time before sitting the exam.
Upcoming Course
Start Date: Tuesday, January 9th, 2024 at 6:00 pm
Last Date to Register: January 5th, 2023
Classes are held weekly on Tuesdays from 6:00 pm to 8:30 pm at ONCE Finger Lakes, Gevena, NY. The total course is 12 weeks including the examination. Factored into the schedule is one snow days incase of inclement weather.
Examination Date: April 9th, 2024 from 6:00 pm to 9:00 pm.
Two Payment Options:
- Pay in Four. This is a flexible payment schedule of $350 every 4 weeks. Full payment of $1400 must be completed before the examination.
- Pay in Full. $1400 to pay for the class all at once.
In-Person Course: $1400
Full pricing includes the WSET textbook and study kit, ISO glass set, tasting of 60+ wines, and examinations.
Payment installments available.
What You Will Learn
- The key factors in the production of wine: location, grape growing, winemaking, maturation and bottling.
- How these key factors influence the key characteristics of the principal:
- still wines of the world
- sparkling wines of the world
- fortified wines of the world
- How to apply your understanding to explain wine style and quality.
- How to taste wines, describe their characteristics and evaluate their quality, using the WSET Level 3 Systematic Approach to Tasting Wine® (SAT).
- In-person tasting of 60+ international wines.
- Successful candidates will be able to taste and describe with confidence the characteristics of the principal wines of the world and give information on the key factors influencing style, quality and price. Those who work with wine will be in a great position to advise management, to answer customer queries authoritatively, and to make informed selections of wines in a variety of situations.
Course Structure
- During the course introduction we will go over the expected standard of behavior, Classroom etiquette, expected hours of the course, examination structure and requirements, and how to use the study guide and specification.
- A tasting to introduce the Level 3 SAT, how it differs from the Level 2 SAT, and to calibrate our palates.
- Identify the vine species used for the production of quality wine and explain the function of each part.
- Identify methods used for the propagation of vines.
- Outline the growth cycle of the vine and state the vine’s needs for the production of quality fruit.
- Explain how regional and site climate and weather conditions influence the production of differing levels of fruit quality.
- Identify methods used in the vineyard to manage vine growth and explain how the decisions made in the vineyard will impact on the style, quality and price of wine.
- Identify the main pests and diseases affecting the vine; describe the impact on the vine, and methods used to deal with these problems in the vineyard.
- Explain how grape ripeness at harvest and the methods used to harvest the grapes impacts on the style, quality and price of wines.
- Describe the process of fermentation.
- Identify the components of the grape and state their role in the production of wine.
- Explain the positive and negative roles of oxygen in winemaking.
- Explain how and why sulfur dioxide is used in winemaking.
- Identify pre-fermentation processes and explain how they impact on the style, quality and price of wine.
- Identify commonly used wine fermentation vessels and explain the impact they have on the wine style, quality and price.
- Describe the fermentation options for red and white wine and explain how they impact on the style of wine produced.
- Explain the impact of pre-bottling maturation and blending on the style, quality and price of wine.
- Identify processes undertaken to clarify and stabilise wine.
- List the advantages and disadvantages of commonly used packaging and closures.
- A blind tasting of 3 white wines from the same grape variety, same region, and preferably the same producer which shows contrasting styles from one vineyard factor and two winery factors.
- A blind tasting of 3 red wines from the same grape variety showing two contrasting quality levels.
Apply knowledge of natural factors to explain reasons for site selection, varietal planting and styles of wines produced in each of the stated wine regions.
- A tasting of 6 wines to illustrate the key learning outcomes.
Apply knowledge of natural factors to explain reasons for site selection, the planting of certain grape varieties, and styles and quality of wines produced in each of the stated wine regions.
- A comparative tasting of 3 Burgundian wines and 3 wines from the Loire Valley.
Apply knowledge of natural factors to explain reasons for site selection, planting of identified varieties, and styles and quality of wines produced in each of the stated wine regions.
- A comparative tasting of wines from the stated regions.
Apply knowledge of natural factors to explain reasons for site selection, varietal planting and styles and quality of wines produced in each of the stated wine regions.
- A comparative tasting of wines from the stated regions.
Apply knowledge of natural factors to explain reasons for site selection, varietal planting and styles and quality of wines produced in each of the stated wine regions.
- A comparative tasting of wines from the stated regions.
Apply knowledge of natural factors to explain reasons for site selection, varietal planting and styles and quality of wines produced in each of the stated wine regions.
- A comparative tasting of wines from the stated regions.
- At the beginning of class we will conduct a blind tasting of two wines under exam conditions in order to assess our progress so far in the course.
Apply knowledge of natural factors to explain reasons for site selection, varietal planting and styles and quality of wines produced in each of the stated wine regions.
- A comparative tasting of wines from the stated regions.
Explain how the natural and human factors influence the production of the wines from stated regions.
- A comparative tasting of wines from the stated regions.
- Identify and describe the processes undertaken for the five listed methods of production used for sparkling wine.
- Describe how each of the production methods used will impact on the style and price of sparkling wines produced.
- Identify and describe the styles of wines produced from the stated grape varieties used for the production of sparkling wine and explain how climate and vineyard location will influence the style, quality and price of wines produced in the listed regions.
- Identify the factors influencing the commercial value of sparkling wine from the identified countries, varieties and regions.
- Identify key labelling terms used for sparkling wine and where applicable describe the expected style associated with the term.
- A comparative tasting of a non-vintage and a vintage Champagne from the same producer, a Cava, a premium New World sparkling wine, a Processo and an Asti.
- Identify and describe the processes undertaken for of production of the styles of Sherry, Port and fortified Muscats.
- Describe how each of the production methods used will impact on the on the style and quality of the fortified wines produced.
- Identify and describe the styles of wines produced from the stated grape varieties used for the production of fortified wine and explain how climate and vineyard location will influence the style and quality of wines produced in the listed regions.
- Identify the factors influencing the commercial value of fortified wines from the identified countries, varieties and regions.
- Identify key labelling terms used for fortified wines and where applicable describe the expected style associated with the term.
- A comparative tasting or biological and oxidative aged wines and a comparative tasting of several Ports.
Unit 1: Theory Examination
The closed-book theory examination is set by WSET Awards and assesses Unit 1 of the Specification. It is made up of two parts.
Part 1 comprises 50 multiple-choice questions. This part will assess knowledge and understanding across the unit.
Part 2 is a question paper requiring short written answers. This part will consist of four questions of 25 marks each, and will assess the application of knowledge across the unit.
The theory examination paper must be completed in two hours.
All examination questions are based on the published learning outcomes; the recommended study materials contain the information required to answer these questions correctly. In order to secure a pass for the theory examination a candidate will be required to attain a minimum mark of 55 per cent in both part 1 and part 2.
Unit 2: Tasting Examination
The tasting examination assesses Unit 2 of the Specification. It will be internally set and marked by a WSET Approved Level 3 Internal Assessor using an assessment brief provided by WSET Awards. The results will be verified by WSET Awards.
The examination will consist of two blind wines and will assess a candidate’s ability to accurately describe a wine and draw conclusions based on these observations. The tasting examination must be completed in 30 minutes.
In order to secure a pass for the tasting examination a candidate will be required to attain a minimum mark of 55 per cent.
- During the course introduction we will go over the expected standard of behavior, Classroom etiquette, expected hours of the course, examination structure and requirements, and how to use the study guide and specification.
- A tasting to introduce the Level 3 SAT, how it differs from the Level 2 SAT, and to calibrate our palates.
Identify the vine species used for the production of quality wine and explain the function of each part.
Identify methods used for the propagation of vines.
Outline the growth cycle of the vine and state the vine’s needs for the production of quality fruit.
Explain how regional and site climate and weather conditions influence the production of differing levels of fruit quality.
Identify methods used in the vineyard to manage vine growth and explain how the decisions made in the vineyard will impact on the style, quality and price of wine.
Identify the main pests and diseases affecting the vine; describe the impact on the vine, and methods used to deal with these problems in the vineyard.
Explain how grape ripeness at harvest and the methods used to harvest the grapes impacts on the style, quality and price of wines.
- A blind tasting of 2 wines made from the same grape variety followed by an activity to figure out which grape variety.
Describe the process of fermentation.
Identify the components of the grape and state their role in the production of wine.
Explain the positive and negative roles of oxygen in winemaking.
Explain how and why sulfur dioxide is used in winemaking.
Identify pre-fermentation processes and explain how they impact on the style, quality and price of wine.
Identify commonly used wine fermentation vessels and explain the impact they have on the wine style, quality and price.
Describe the fermentation options for red and white wine and explain how they impact on the style of wine produced.
Explain the impact of pre-bottling maturation and blending on the style, quality and price of wine.
Identify processes undertaken to clarify and stabilise wine.
List the advantages and disadvantages of commonly used packaging and closures.
- A blind tasting of 2 white wines from the same grape variety, same region, and preferably the same producer which shows contrasting styles from one vineyard factor and two winery factors.
- A blind tasting of 2 red wines from the same grape variety showing two contrasting quality levels.
Apply knowledge of natural factors to explain reasons for site selection, varietal planting and styles of wines produced in each of the stated wine regions.
- A tasting of 6 wines to illustrate the key learning outcomes.
Apply knowledge of natural factors to explain reasons for site selection, the planting of certain grape varieties, and styles and quality of wines produced in each of the stated wine regions.
- A comparative tasting of 3 white Burgundian wines, 2 white wines from the Loire Valley, and 1 white wine from Bordeaux.
Apply knowledge of natural factors to explain reasons for site selection, planting of identified varieties, and styles and quality of wines produced in each of the stated wine regions.
- A tasting of 1 red wine from Loire, a comparative tasting of 3 red wines from Bordeaux, and 1 red wine from Cahors.
Apply knowledge of natural factors to explain reasons for site selection, varietal planting and styles and quality of wines produced in each of the stated wine regions.
- A comparative tasting of 3 red Burgundy wines expressing the difference of quality levels, 1 Viognier wine, and 2 red wines from Northern Rhone.
Apply knowledge of natural factors to explain reasons for site selection, varietal planting and styles and quality of wines produced in each of the stated wine regions.
- A comparative tasting of 2 Grenache-based wines from Southern Rhone, one premium Minervois, one Priorat, one white wine from Spain, and one white wine from Portugal.
Apply knowledge of natural factors to explain reasons for site selection, varietal planting and styles and quality of wines produced in each of the stated wine regions.
- A comparative tasting of two red wines from Spain, one premium Nebbiolo, and a comparison of three Italian wines made from undried and dried grapes.
- At the beginning of class we will conduct a blind tasting of two wines under exam conditions in order to assess our progress so far in the course.
Apply knowledge of natural factors to explain reasons for site selection, varietal planting and styles and quality of wines produced in each of the stated wine regions.
- A tasting of two wines made from Sangiovese, one premium wine from Southern Italy, and one premium red from Portugal.
Explain how the natural and human factors influence the production of red wines from New Zealand, California, Oregon, Washington, and Australia focusing on the grape varieties of Pinot Noir, Cabernet Sauvignon, Merlot, Syrah, and Grenache.
- A tasting of one New Zealand Pinot Noir, one Oregon Pinot Noir, one Californian Merlot, and three red wines from Australia.
Explain how the natural and human factors influence the production of white wines from New Zealand, South Africa, Australia, California, Oregon, Washington, New York, and Canada.
- A tasting of one premium New Zealand Sauvignon Blanc, one premium oak aged Chenin Blanc from South Africa, one Australian Riesling, one premium Australian Chardonnay, one premium oak aged California Chardonnay, and one Canadian Icewine.
Explain how the natural and human factors influence the production of red, rosé and white wines from Hunter Valley Australia, South African Pinotage, California Zinfandel, Argentina, and Chile.
- A tasting of one Hunter Valley Semillon, one premium Pinotage, one premium Zinfandel, one Torrontes, one Malbec, and one Carmenere.
Identify and describe the processes undertaken for the five listed methods of production used for sparkling wine.
Describe how each of the production methods used will impact on the style and price of sparkling wines produced.
Identify and describe the styles of wines produced from the stated grape varieties used for the production of sparkling wine and explain how climate and vineyard location will influence the style, quality and price of wines produced in the listed regions.
Identify the factors influencing the commercial value of sparkling wine from the identified countries, varieties and regions.
Identify key labelling terms used for sparkling wine and where applicable describe the expected style associated with the term.
- A comparative tasting of a non-vintage and a vintage Champagne from the same producer, a Cava, a premium New World sparkling wine, a Processo and an Asti.
Identify and describe the processes undertaken for of production of the styles of Sherry, Port and fortified Muscats.
Describe how each of the production methods used will impact on the on the style and quality of the fortified wines produced.
Identify and describe the styles of wines produced from the stated grape varieties used for the production of fortified wine and explain how climate and vineyard location will influence the style and quality of wines produced in the listed regions.
Identify the factors influencing the commercial value of fortified wines from the identified countries, varieties and regions.
Identify key labelling terms used for fortified wines and where applicable describe the expected style associated with the term.
- A comparative tasting or biological and oxidative aged wines and a comparative tasting of several Ports.
Unit 1: Theory Examination
The closed-book theory examination is set by WSET Awards and assesses Unit 1 of the Specification. It is made up of two parts.
Part 1 comprises 50 multiple-choice questions. This part will assess knowledge and understanding across the unit.
Part 2 is a question paper requiring short written answers. This part will consist of four questions of 25 marks each, and will assess the application of knowledge across the unit.
The theory examination paper must be completed in two hours.
All examination questions are based on the published learning outcomes; the recommended study materials contain the information required to answer these questions correctly. In order to secure a pass for the theory examination a candidate will be required to attain a minimum mark of 55 per cent in both part 1 and part 2.
Unit 2: Tasting Examination
The tasting examination assesses Unit 2 of the Specification. It will be internally set and marked by a WSET Approved Level 3 Internal Assessor using an assessment brief provided by WSET Awards. The results will be verified by WSET Awards.
The examination will consist of two blind wines and will assess a candidate’s ability to accurately describe a wine and draw conclusions based on these observations. The tasting examination must be completed in 30 minutes.
In order to secure a pass for the tasting examination a candidate will be required to attain a minimum mark of 55 per cent.
Examination
The course assessment is split into two essential units: Unit 1 focuses on your theoretical understanding of the subject and your ability to communicate this, while Unit 2 focuses on your tasting abilities. Both units are examined in person at WSET School London on the same day, with a short break between the papers.
Unit 1
A closed book theory examination in two parts, which must be completed in two hours.
- Part 1 comprises 50 multiple-choice questions. This part will assess your knowledge and understanding across the unit.
- Part 2 is a question paper requiring short written answers. This part will consist of four questions of 25 marks each, and will assess your ability to apply the knowledge you have gained across the unit.
You must attain a minimum mark of 55% in both parts to pass Unit 1. Sample questions can be found in the Specification.
Unit 2
A blind tasting exam featuring two still wines, which must be completed in 30 minutes. This will assess your ability to accurately describe a wine and draw conclusions about its quality and readiness for drinking based on your observations.
You must attain a combined mark of 55% across the two wines to pass Unit 2.
Pass marks
- Pass: mean average mark of 55% – 64%
- Pass with Merit: mean average mark of between 65% – 79%
- Pass with Distinction: mean average mark of 80% or above (with no individual examination paper below 65%)
All students who pass the examination will receive a WSET certificate and lapel pin.
This qualification is Ofqual regulated.
For any reason that you may need to resit the examination, prices are $150 for the Theory examination and $75 plus the cost of wines for the Tasting examination.
Wines We're Tasting
All of the wines tasted in class are chosen by our two main educators, Brandon Thomas, DipWSET and Meaghan Frank, DipWSET. The Level 3 In-Person class includes the tasting of 80 different wines.
- A tasting to introduce the Level 3 SAT, how it differs from the Level 2 SAT, and to calibrate our palates.
- A blind tasting of 2 wines made from the same grape variety followed by an activity to figure out which grape variety.
- A blind tasting of 2 white wines from the same grape variety, same region, and preferably the same producer which shows contrasting styles from one vineyard factor and two winery factors.
- A blind tasting of 2 red wines from the same grape variety showing two contrasting quality levels.
- A tasting of 6 wines to illustrate the key learning outcomes.
- Gruner Veltliner from Austria.
- Dry Riesling from Alsace.
- Dry and sweet Riesling from Germany of the same Pradikatswein level.
- VT Gewurztraminer from Alsace.
- Premium, developing Tokaji Aszu.
- A comparative tasting of 3 white Burgundian wines, 2 white wines from the Loire Valley, and 1 white wine from Bordeaux.
- A tasting of 1 red wine from Loire, a comparative tasting of 3 red wines from Bordeaux, and 1 red wine from Cahors.
- A comparative tasting of 3 red Burgundy wines expressing the difference of quality levels, 1 Viognier wine, and 2 red wines from Northern Rhone.
- A comparative tasting of 2 Grenache-based wines from Southern Rhone, one premium Minervois, one Priorat, one white wine from Spain, and one white wine from Portugal.
- A comparative tasting of two red wines from Spain, one premium Nebbiolo, and a comparison of three Italian wines made from undried and dried grapes.
- A tasting of two wines made from Sangiovese, one premium wine from Southern Italy, and one premium red from Portugal.
- A tasting of one New Zealand Pinot Noir, one Oregon Pinot Noir, one Californian Merlot, and three red wines from Australia.
- A tasting of one premium New Zealand Sauvignon Blanc, one premium oak aged Chenin Blanc from South Africa, one Australian Riesling, one premium Australian Chardonnay, one premium oak aged California Chardonnay, and one Canadian Icewine.
- A tasting of one Hunter Valley Semillon, one premium Pinotage, one premium Zinfandel, one Torrontes, one Malbec, and one Carmenere.
- A comparative tasting of a non-vintage and a vintage Champagne from the same producer, a Cava, a premium New World sparkling wine, a Processo and an Asti.
- A comparative tasting or biological and oxidative aged wines and a comparative tasting of several Ports.
*Wines are subject to change depending availability
Registration Requirments
The WSET Level 2 Award in Wines or an equivalent level of experience is recommended for entry to the WSET Level 3 Award in Wines. Potential candidates should discuss their current level of knowledge with us before enrolling in the course, to ensure that this is a suitable qualification for them to undertake.
If you are unsure, please email us at learn@cultivateflx.com and we will send you a Level 3 Entrance Examination.
Candidates who are under the legal minimum age for the retail purchase of alcoholic beverages in the country where the examination is being held, or those who choose not to taste alcohol for health or religious reasons, will not be allowed to sample any alcoholic beverage as part of their course. These candidates will not be eligible to complete the assessment for Unit 2 of the WSET Level 3 Award in Wines. In such instances, candidates will receive a record of achievement on successful completion of Unit 1, but will not be awarded the WSET Level 3 Award in Wines qualification.
Student Information
Head over to our Student Information section of our website for FAQ’s, Cancellation Policy, Refund Policy, Special Eduation Needs, Disabilities, and Data and Privacy Protection Policies.