Corks and Classrooms: Navigating the World of Wine Education.
– my journey to the DipWSET certification!
There are a lot of different facets to the wine world - it goes way beyond wine being served in a restaurant and their sommeliers. As with most things, the devil is in the details.
This post is a little different than most of my posts.
When I was interviewed by fellow Substacker Heather Martin from @Tumbleweed, I realized there are so many questions about what I am doing and how I got here. My training is very specialised, and there are fewer than 13,000 DipWSET program graduates globally. “DipWSET” stands for “Wine and Spirits Education Trust Diploma in Wine.”
When I tell people I left an engineering career and took intensive wine training, their response is often: “So you are a somm.” I try to explain that somms are trained to focus on restaurant and hotel hospitality service, and that sommelier means wine waiter in French. In contrast, the DipWSET certification focuses on wine communication, wine education, and wine business.
Honestly this is the point where a lot of eyes glaze over. I think people don’t understand that there is a lot to wine, much more than restaurants.
I have to say that I am with the glazed eyes crowd. “What is your title then?
There is no official title but rather it relates to the role or function one fulfils. Like how with a business degree, you can become a marketer, an accountant, or an administrator etc. You don’t have a specific title associated with that degree unlike a nurse, lawyer, or engineer.
The DipWSET‘s “title” may end up being a wine writer or educator, or something related to the wine business (distribution, retail, importation, marketing, research) etc. For example, I am currently focusing on education (through wine events and wine writing), retail via the Cork Fine Wines store, and wine consultation (personal wine curating, event wine selection etc.). My DipWSET colleagues work as
business consultants (advising wine businesses)
winery management personnel
winemakers (who wanted to expand their knowledge beyond their winemaking degree),
sommeliers (restaurant wine waiters),
wine tourism guides,
retail personnel,
educators,
authors.
Many had previous education such as somm certifications and university degree(s) (winemaking, business, engineering etc.)
I know you think you are clarifying but I feel like you are digging a deeper hole of confusion! ☹
A good way to understand the difference between the service entity and the communication, education, and business of wine is to compare the 2 top world wine designations: Master Sommelier (MS), and Master of Wine (MW), with 275 and 415 graduates worldwide respectively.
I see them as two lineages. There are different ways to get to those to levels. Under the MS program are many levels of sommelier training from various sommelier training organisations. As for the MW, typically applicants prepare through the WSET organisation, the DipWSET being the last of 4 preceding levels of certification. In other words, my certification puts me 1 level below MW, although that is a big level to get to – hence there being so few MWs.
There is overlap in the material covered by MW and MS programs. Both certifications cover wine regions of the world, their various wines, and associated winemaking. This incorporates theoretical knowledge as well as analytical wine tasting and evaluation skills.
But the certifications differ in 2 major ways:
MW and DipWSET training does not include restaurant service or training in spirits, liqueurs, beer and cigars.
MW and DipWSET certifications cover a wider breadth of knowledge than somms. For example, the wine production portion of the Somm programs focuses on winemaking, while the WSET programs include vine biology, grape growing, and winemaking. The Somm program covers wine laws, but less on retail, importation, distribution, and marketing versus WSET.
Tell me more about how these organizations came about.
Two organizations were created in 1363 in London, England, which has historically been a key world trading center for wine. These organizations, the Wine and Spirit Association and the Vintners’ Company, established standards of education in the British wine trade.
After the Second World War, these organisations set up the Institute of Master of Wine (IMW) program in 1953 (the education body from which MWs graduate).
To better prepare those taking the MW program. The WSET was set up in 1969. It was funded by the Vintners’ Company for the UK wine trade as an independent, not-for-profit organization. In the same year, still in the UK, the Court of Master Sommelier was set up to improve standards for beverage knowledge and service in hotels and restaurants.
These organisations all gradually grew to serve the wine industry worldwide, including having approved program providers offering the training globally.
What did it take for you to get the DipWSET certification. I bet you just showed up for classes and drank wine? :D
On average people take 2 to 2.5 years to complete the program, typically while working in wine. It involves about 25-30 days of class time, but the majority is focused on self study including writing a research paper and passing 5 exams.
I did not work in wine prior to taking this certification, other than working in a winery for 6 months during the pandemic. (I come from an engineering background.) I found the Austrian Wine Academy in Rust, Austria, an hour outside of Vienna, that offered a program that was significantly more immersive than most schools. This program offers more hands-on visits and wine experiences, including visits to vineyards and wineries in Austria and Italy. The school specializes exclusively in wine certification training including the MW program. Many of my teachers were MWs - which was important to me – which is not the case at most schools as there are so few MWs.
My fellow students came mostly from Europe or Asia; I was the only North American. The program we took was condensed over 13 months, broken down into 3 program sessions (which included the first 4 exams) in Rust, Austria and in Tuscany. The last exam was at a separate time and is taken over 2 days in 4 sittings.
All exams are composed of essay style theory questions, and three of them including blind tasting portions. The final exam is worth 50% of the mark, and is effectively 4 exams in 1 extravaganza, with the evaluation and questions relating to 12 blind wines in addition to over 3 hours of theory. The theory exam portion has roughly a 50% pass rate. Part of the exam prep is to strengthen your hand for hours of writing and to improve the legibility of our handwriting (which has been neglected in the last decade or more!)
I went to Europe 4 times. Each time I also visited at least one other wine region independently. The whole experience was intense, exciting, nerve racking, and so thrilling all at the same time. The worst part was waiting for exam results which takes 12 weeks for each exam. I wrote the last set of exams in May 2023 and found out I passed in August. I was thrilled but in denial, it took 3-4 weeks for my brain to process the last 18 months of intensity. This makes me one of fewer than 13,000 people worldwide to have the Diploma (aka Level 4) from the Wine Spirits Education Trust (WSET), one level below the Master of wine.
Okay when do you get to the wine part??
Seems appropriate to feature my favorite Austrian grape: Grüner Veltliner. This one is softer than some Grüners that can be very crisp and tangy. This one has finesse and elegance!
Pratsch Grüner Veltliner 2021 from Niederösterreich, Austria
Style: Old World Dry White
Varieties: 100% Grüner Veltliner
This elegant wine has enticing pronounced aromas on the nose and finesse on the palate: white blossom, pear, yellow apple, ripe nectarine, exotic tropical fruit, and a hint of asian spice.
Best pairings: Delicate fish or seafood dishes with subtle seasoning or sauces, fresh green salads or tangy coleslaw, sushi (not spicy), ham, creamy brie cheese, fresh cheeses like ricotta.
Serving Temperature: 7- 8 degrees Celsius
Price: ~$27 (incl. Shades of Grape 15% discount & 5% gst)
Serving Tips: Make sure you do not overpower this wine with strongly flavored food.
I have compiled all my wine recommendations in one place. I will do my best to keep this up to date. I also include the link(s) to the article in which the wine was featured.
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SOURCES:
(2019) Specification document for WSET® Level 4 diploma in wines. Available at: https://www.wsetglobal.com/media/7084/wset_l4wines_specification_en_may2019.pdf (Accessed: 23 April 2024).
The Court of Master Sommeliers. Available at: https://www.mastersommeliers.org/about# (Accessed: 22 April 2024).
FAQs -The Institute of Masters of Wine. Available at: https://www.mastersofwine.org/about-us/faqs (Accessed: 22 April 2024).
What we do - WSET. Available at: https://www.wsetglobal.com/about-us/what-we-do/ (Accessed: 22 April 2024).
Why become a master sommelier? (2022) Court of Master Sommeliers Europe. Available at: https://www.courtofmastersommeliers.org/the-court/why-become-a-master-sommelier/ (Accessed: 22 April 2024).
The WSET experience -San Francisco Wine School. Available at: https://sanfranciscowineschool.com/collections/wset (Accessed: 22 April 2024).
Wine & Spirit Education Trust (2021) D3: Wines of the World - An accompaniment to the WSET Level 4 Diploma in Wines. Version 1.2. London: Wine & Spirit Education Trust.
Thanks for the overview - it answers many questions I had 🤓
It’s true that a lot of the prep is around having to sort out your handwriting!