WSET Level 2 Award in Wine (3-day intensive course), Wednesday 26th March to Friday 28th March 2025
WSET Examination Courses London
Berry Bros. & Rudd's examination courses are devised by the Wine & Spirit Education Trust (WSET). These formally and internationally recognised courses are followed by those entering the wine and hospitality trades, but are also ideal for those seeking official recognition of their achievements.
We’d like to assure you that we’re running our WSET courses in line with government advice, with social distancing and hygiene measures in place.
During the course, emphasis is on personal tuition and group discussion in our unique surroundings. As well as delicious lunches, refreshments are served during the day. The course ends with a celebratory glass of Champagne to toast your achievement.
The price covers WSET examination fees, course materials, accredited tuition, use of our equipment and our tasting samples. Course materials and mock papers are sent to you before the course begins, so you can start your studies before classes commence.
When is a wine ready to drink?
We provide drinking windows for all our wines. Alongside the drinking windows there is a bottle icon and a maturity stage. Bear in mind that the best time to drink a wine does also depend on your taste.
Not ready
These wines are very young. Whilst they're likely to have lots of intense flavours, their acidity or tannins may make them feel austere. Although it isn't "wrong" to drink these wines now, you are likely to miss out on a lot of complexity by not waiting for them to mature.
Ready - youthful
These wines are likely to have plenty of fruit flavours still and, for red wines, the tannins may well be quite noticeable. For those who prefer younger, fruitier wines, or if serving alongside a robust meal, these will be very enjoyable. If you choose to hold onto these wines, the fruit flavours will evolve into more savoury complexity.
Ready - at best
These wines are likely to have a beautiful balance of fruit, spice and savoury flavours. The acidity and tannins will have softened somewhat, and the wines will show plenty of complexity. For many, this is seen as the ideal time to drink and enjoy these wines. If you choose to hold onto these wines, they will become more savoury but not necessarily more complex.
Ready - mature
These wines are likely to have plenty of complexity, but the fruit flavours will have been almost completely replaced by savoury and spice notes. These wines may have a beautiful texture at this stage of maturity. There is lots to enjoy when drinking wines at this stage. Most of these wines will hold in this window for a few years, though at the very end of this drinking window, wines start to lose complexity and decline.
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Description
This three-day course is a fun and informative way to complete the WSET Level 2 wine qualification.
The WSET Level 2 Award in Wine is devised by the Wine & Spirit Education Trust. It is an internationally recognised course that is generally taken by those entering the wine and hospitality trades but can be comfortably achieved by those with little or no previous wine knowledge. A wide selection of wines will be tasted at each session to give you a broad introduction to the many wine styles of the world. You will also learn tasting techniques to help you build greater confidence in identifying the technical elements of wine.
The syllabus will be covered over three days of tuition, culminating with an examination on the Friday afternoon. The examination is a 50-question, multiple-choice paper to be completed within one hour.
Starting at 9:00am with tea and coffee, each session will include a delicious picnic lunch before resuming teaching for the afternoon. The course will finish each day at 4:00pm. Please note there will be additional revision exercises that you will be required to complete at home after each course day.
The course cost covers WSET examination fees, WSET course materials, WSET accredited tuition, use of Berry Bros. & Rudd equipment, tasting samples, lunch, and a post-examination Champagne reception. Course materials are sent to you in advance after registration and we recommend that you read them thoroughly before starting the course.
Session 1, 2 and 3: Wednesday 26th March 2025
Course induction
Tasting technique
Pairing wine and food
Factors influencing the production of red wines
Factors influencing the production of white, sweet and rosé wines
Pinot Noir, Zinfandel/Primitivo
Riesling, Chenin Blanc, Sémillon/Semillon, Furmint
Session 4, 5 and 6: Thursday 27th March 2025
Chardonnay, Sauvignon Blanc, Pinot Grigio/Pinot Gris
Gewurztraminer, Viognier, Albariño
Merlot, Cabernet Sauvignon, Syrah/Shiraz
Gamay, Grenache/Garnacha, Tempranillo, Carmenère, Malbec, Pinotage
Session 7, 8 and revision, followed by examination: Friday 28th March 2025
Cortese, Garganega, Verdicchio, Fiano
Nebbiolo, Barbera, Corvina, Sangiovese, Montepulciano
Sparkling wines
Fortified wines
Revision
Examination 5.00pm - 6.00pm: 50-question multiple-choice paper, followed by a glass of Champagne
Event details
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