Or: The Wine and Spirits Education Trust (WSET) Level 4 Diploma.
Yes, I've officially started the level below Master of Wine. For those of you thinking that being wine educated was little more than learning to pontificate and spout absolute crap (ala Jilly Goolden - famous for her "hmm I'm getting wet nappies" whilst tasting), there is in fact and entire International Body who's sole purpose is educating and examining wine courses; they even grant trade-recognised awards.
Levels One and Two I think most people reading this blog could successfully pass. Whilst I haven't done them myself (Majestic was kind enough to chuck us in at the deep-end with level three), I'm told that they're designed for bar-staff and waiters: "What colour is the wine in front of you?" "Errr...."
Unfortunately at level 4, a mini two year degree if you like, what's required is slightly harder:
"Why is the permitted level of SO2 for sweet whites higher than for dry reds?"
Thankfully the kind people at WSET did give us study packs with all the answers, and as with all learning, it's simply a matter then (at least for the theory-side) to remember all the key points carefully through note-taking and regurgitate for the exam, or as is often the case, cram the night before and wing-it on the day.
So whilst anyone wanting a purely intellectual pursuit could partake, the theory is only one side of the Diploma coin. The other? Why, tasting of course.
Personally I don't believe that some people are born with amazing palates, yes some people detect certain flavour compounds more than others, it's more often than not a question of practise and teaching yourself to remember different smells, flavours and wine-profiles (Example: A light hued ruby red wine, that doesn't have much weight in the glass, smells primarily of strawberries and cherries, doesn't have much tannin in the mouth and has a refreshing acidity would most likely be Pinot Noir - and that's the kind of thing you have to remember when you taste a wine). The tough bit though is not just assessing the wine and analysing it's qualities, but then also drawing conclusions. Whilst at Level 3 it was handy multiple choice, at Diploma there are no boxes guiding you, and though we would never be given a port versus a champagne versus a vodka (they do split the exams into Categories: Unit 3 - Still Wines, Unit 4 - Sparkling, Unit 5 - Spirits, Unit 6 - Fortified), we'll still have to say what the wine is, where it's come from and why we think so, whilst also judging the quality level and price (thankfully I've got another two years of drinking...I mean tasting to practise in).
And the point of all of this? As with any human interest, greater specialisation, greater depth and increased focus. Unfortunately greater depth doesn't mean more expensive/better wines.
Any coward can drink expensive wine, it takes a brave man to drink a cheap one.
André Louis Simon 1922
Suggested Wine-style to try this week: Australian Semillon
