I am working on a proper January update that I will post later this week, but I did want to get a quick note out about the Level 3 Wine Exam and Tasting workshop that I will be hosting on Saturday Jan 18 (this week).
We have a number of students that are currently signed up and attending, but the new space we are using for our classes and exam at Worldwide Wine & Spirits in Southington, Ct, has a fantastic classroom with tons of space. Whenever I do one of these quarterly workshops, I like to extend the opportunity to anyone interested in attending to join us. There typically is a charge for the course (I do have costs involved), but since I am already committed to hosting the event, I have added a sale price on to the normal $99 attendance fee, dropping it to $49.50. This means you get to hop on to a full day of tastings and discussion with some wine theory thrown in as well, all at the WSET Level 3 course material. So if you are currently studying or considering joining a level 3 course, or perhaps just simple like to taste wine in a more organized and professional setting, please consider joining me this Saturday. We start at 9:30 am. Typically break for lunch at 12:30. Finish up by about 3 pm, or so. Taste four flights of wine with presentation and group discussion and a breakdown of each wine in a blind tasting format, working through the WSET Systematic Approach to Tasting. For any questions please reach out to me. To register for the workshop - please use this link: Tasting Workshop and Exam Prep - WSET Level 3 Wine (18-Jan-2025) Cheers, BMitch
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I recently had a request to add the Hugo Spritz to my corporate cocktail library.
But what is this Spritz and who is Hugo? Doing a quick search on line you get a mix of ideas and uses. Some people consider the Hugo to be the Alpine Spritz, where you are working with alpine flavors and aromas to achieve a different variation on the Spritz. Essentially using Elderflower as the base rather than Aperol. This is because the drink originates in the Alpine region of northern Italy called the Dolomites. Elderflower and similar floral ingredients are more common than the citrus used for Aperol's flavor. Not really sure who Hugo is, though. I'll get back to you on that one. But I recently had a drink that I liked very much called an Alpine Spritz made with Braulio Amaro, Cardamaro, and a touch of lemon juice + lemon swath as garnish. Served in a footed glass – you can use a wine glass or simply use a highball as well, depending on what you have available. I tested the recipe out and I basically got to about ¾ oz each on the Braulio and Cardamaro with ¼ lemon juice, topped with Soda. Like all cocktails though, you can adapt based on yoru personal preferences. Braulio is a great Amaro, and this drink can be a great cooler weather addition/alternative to the Spritz category. I would like to see more additions with Amaro and Fernet (not just Branca) to the drink category offerings at more restaurants and bars. These are great Sessionable Cocktails styles with lower abv for the Sober-Curious. And they are great aperitif cocktails, as they are refreshing, slightly bitter (kind of mouthwatering like acidity in a white wine), and help to get your palate ready to eat. Lower abv also means you can have a drink, and then maybe another, without a major impact on your senses, so to speak. Here are a few of my standard recipes fo these drinks... Hugo Spritz 1/2oz St Germain or other Elderflower liqueur 1 spring mint muddled with Elderflower in glass 4oz Prosecco 1oz Club Soda to fill Lemon and Mint Spring for garnish Build in wine or other short footed glass, or in a highball Alpine Spritz 3/4oz Braulio Amaro 3/4oz Cardamaro 1/4oz Lemon juice Club Soda to fill Large lemon swath expressed and to garnish Build in Highball or footed beer glass or wine glass Fernet con Coca Fernet and Coke anyone? 1.5oz Fernet of choice 4-5 oz of Cola Lemon wheel garnish I have a growing collection of Amaro and Fernet on my kitchen bar. I am slowly posting thoughts on these items on my Substack, so check it out if you are interested. Jose Andres is one of the most creative and inspiring people in the culinary world. With a background that includes El Bulli, he emigrated to the US 30 years ago, and has gone on to build a global restaurant empire rarely seen. I have eaten at several of his restaurants and the experience was at the top of my list. I cannot wait for it to happen again.
Additionally, he is a humanitarian through and through. The releaf organization he supports - World Central Kitchen - is as inspiring as it gets. Often being one of the first NGOs on the ground in disaster areas, they support people at their worst moment, virtually anywhere. Serving meals is one of the best means of support that people in a disaster can be helped with. We are deep into Dry January in the short term, and an increasingly sober-curious world in a broader sense. Being in the drinks industry this causes me some obvious conflicts in how to approach things, but I have had to adapt and embrace this trend. I have long held to the system of drink less, but drink better in my personal life. Many of us in the industry feel as though we are truly a generation or two away from seeing this trend work it way through. It feels as though it be a long time before a plateau and a correction might occur. Don't get me wrong - people are still drinking - but what they drink and how often they drink has definitely shifted, especially among younger generations. Industry pros are learning and addressing this trend head-on. If you are not, then you are being left behind. This week, Jose Andres posted a great note on Substack discussing current trends in the low and no alcohol drink conversation. I think it warrants a read. Here is the link... A great cocktail program is intentional. https://open.substack.com/pub/joseandres/p/what-does-drinking-look-like-in-2025?r=17ewma&utm_medium=ios Well, it looks as though winter has finally found the northeast. Plus, we finally have some decent rain in the forecast, so the pressure on the plants and lawns (looking ahead here) has lessened. We will see what a weak La Nina winter has in store, but so far it’s just a little cold and dreary.
New England Wine Academy Gift Certificates Make an Awesome Last-minute Gift You can buy a gift certificate in any amount right up to or even past the holiday. Follow this link to find 'em! Everyone could use some knowledge, so why not a course with NEWA and WSET? WSET UPDATE and Holiday Schedule Reminder We have a number of course registrations quickly coming due. WSET has pulled back on the very restrictive dates that they have implemented in the past with regard to submitting registrations for courses ahead of the holiday break, but there are still some very obvious office closures around Christmas and New Year’s that will affect the registration days. Please take a look and sign up earlier than later if you are considering a class in early January. It will definitely be beneficial. Also, if you are considering a WSET course as a gift for someone special, we have gift certificates available in any denomination. Or if you simply want to buy a class for someone else and keep it a surprise - let us know. We can hold the registrations until they are finally due so that your person will not receive an email for a class and blow a surprise before you can gift it. We are here and happy to work with all your needs. Quick household update from my earlier post... The kids have all left! Yes, the last one left for Colorado just after Thanksgiving, and in the first week out there has settled in an apartment, gone on a date, and has even secured a job! Busy guy, but that is what 25 gets you. Sorry to see him so far away, but it has given us an opportunity (for obvious reasons) to travel to Boulder this winter - and that's just what we are doing. Aside from my son being there, now, one of the things that has attracted my interest in going out to Boulder is that Bobby Stuckey, Master Sommelier, has a restaurant group in the Boulder area, and I have always wanted to check them out. Here is my chance, I guess. You can read about Mr Stuckey via this link and see his incredible restaurants. If you are really interested you can also find his wines available on national distribution. The label is called Scarpetta, and the wines are affordable and great tasting. I'll report back about the dining scene if I manage to get to one. Speaking of Master Sommeliers - What is the deal with them and is it still a relevant title to pursue? I get questions about the Court of Master Sommelier (Americas), titles, and processes, all the time. I am an Advanced Sommelier, which means I have passed what some people refer to as the Level 3 Somm exam. This was a three-day exam that involved (day one) a service presentation to two Master Somms, and then another service presentation to two Master Somms, all evaluating you on knowledge and execution of service standards, knowledge of products and menus, hospitality skills, and handling certain situational needs that may arise, and a bit of decanting. (Day 2) practical tasting of 6 wines in a blind setting in front of a panel of Master Sommeliers. Each wine is verbally dissected down the "grid" to draw a conclusion and hopefully identify as closely as possible the grape/style, vintage, and quality level. (Day 3) a multi-part written exam that starts with an evaluation of your knowledge of how to operate a beverage program and evaluate certain products in a professional setting, followed by a lengthy written theory exam. I prepared for this exam with hundreds - probably thousands - of hours of study over several years, with a somewhat extended delay due to COVID-19 in 2020 and 2021 - I passed in October of 2021 in St Louis, Mo. This is just for the Level 3 / Advanced Sommelier exam, though. The Master Exam is way harder and passed by very few people. Some say it's just a little too hard, and kept that way on purpose so the title MS is not overly extended. However you want to think of it, it's still exclusive and rigorous. Maybe one day a fella will get to it, but probably not. To get an up-to-date view of this title and what's involved you can check out this article that came out last week. Do you like it mixed or straight? Here is another pretty interesting article about the evolution of the cocktail. It came out this week and goes into depth about whether we are a mixed cocktail culture or a straight culture and what is the preferred way to enjoy your spirits. Personally, I like it both ways depending on the spirit, the occasion, the weather, etc. Take a peek and let me know your thoughts. And finally back to the household... As I believe I reported earlier, kid #3 had moved to Michigan earlier this fall. The update is that she is now working as an EMT, and boy is she starting to accumulate some stories. The daily routine is not really a routine. The people she encounters - often on their worst day - are just amazing. It's a real eye-opener to see how people live, how they handle often terrible situations, and how they persevere through life. I am blown away by how she (my kid) handles herself in these situations - and even thrives on the job. Steady nerves and lots of kindness. Good things to think about. Happy holidays to all and have a great start to your 2025, if I don’t see you before. Did I mention we have gift certificates? We’re excited to be launching a major update to the WSET Level 3 Award in Spirits on 1 February 2025.
Any current student candidate in the Level 3 Spirits program will be sitting the current exam which correlates with the current material. Students sitting for a course after Feb 1, 2025, will receive updated material and will be automatically registered for the updated exam (Issue 3). It is important to note that there is a transition period for the sitting of exams, and if you have a partial pass in either unit, you will have the opportunity to sit the Issue 1/2 (older) exam for a period up to Feb 2026. After this date all exams will be issued in the new material update and students would be advised to review the new material and/or retake the course if they were interested in sitting the new exam. As always, please reach out to NEWA via email if you have any questions. ![]() WSET Digital Certificates We are very pleased to announce that beginning this month, all level 1 and level 2 candidates that sit and successfully pass their respective exams, will receive digital certificates from WSET. Why has WSET introduced digital certificates? WSET has partnered with Accredible, a world leading digital certificate platform, to bring you a fast, sustainable, and secure alternative to paper certificates. For more information about digital certificates, visit the WSET FAQ section. What is a digital certificate? A digital certificate is essentially an online version of a paper certificate that a candidate receives after they finish a WSET qualification. Instead of being a physical piece of paper, it’s a unique webpage that is linked to the candidate’s email address, which can easily be shared on social media, or to potential employers. What are the key benefits of digital certificates? Digital certificates will bring you a huge range of benefits, including the following:
How do they work? We’re keen to keep digital certificate management as easy, simple and low-effort as possible, and the process will be as follows:
Level 3 Candidates will continue to receive paper certificates for the near future. Help & support We understand that you’ll likely have lots of questions about digital certificates. Please read our FAQs. For more information, or if you would like to discuss the specific details of this system please email out to New England Wine Academy. The new system will be implemented with December 2024 exam candidates. ![]() How to understand the label info Last night I enjoyed a bottle of Dolcetto d’Alba from Conterno Fantino - 2023 vintage. The second I popped the cork I knew I was going to like this wine - why? Well, for a start it smelled great. The aroma jumped from eh bottle before I even poured it, and it was a dense smell that did not have the tell of being fermented quickly (a bit of banana due to cool ferment temps), or the annoying smell of fake wood that a lot of lower-priced wines can carry. Rather, this was a pure fruit aroma that was layered and flowed from the glass. Now, it’s not a big wine or even a very intense wine. But the nose and the structure to follow on the palate aligned well, and it was simply pleasurable to drink. Soft tannins are balanced by a smooth but mouthwatering acidity. The finish was easy and medium-plus in length. This is what careful wine-making is all about. So how does one read the label and understand that this is something a bit more than an average Dolcetto? Or even understand what Dolcetto from Monforte is? In the WSET/MW world we look to understand a wine by breaking it down to the WHY (does it taste like it does) through the WHAT, WHERE, HOW, WHEN, and WHO questions. Kind of weird order but at the end of the day I want to understand why something tastes the way it does, so I need to know or discover what is made from, where it is grown/made, how it was made this way, when it was made and how long it took, and then lastly who made it. Producer is often the last piece as we are often tasting blind, but also we want to leave the influences of a producer’s reputation or name or price out until we have discovered what we can from the wine in the glass. So let’s take a closer look at this wine… What is it made from? Dolcetto is the simple answer. We know this because it is clearly stated on the label, Captain Obvious. But like many Italian labels, it tells more than just a grape used to make the wine, here. It is Dolcetto d’Alba or Dolcetto from Alba. A specific and special region in northwest Italy, really at the heart of the Piedmont wine region. The label also tells us that it is from Bricco Bastia, which happens to be a single vineyard in the Monforte section of the Alba region. Why is this important? well, because the soil and elevation in Monforte are a little different than the surrounding area and as such it has a certain reputation - and it’s a very good reputation. The area has soils with a bit more limestone mixed into the clay, and this helps to drive great acidity in the wine, as well as a broader or more pure fruit expression in the wines. Think of the best vineyards in Burgundy, for instance - clay and limestone = pure fruit expression of Pinot Noir and Chardonnay. Bricco Bastia is a vineyard in this area that was planted in the late 1980s and is farmed organically. It is a little higher in elevation (actually too high to grow Nebbiolo for Barolo, for instance), but this allows for a bit more cooler temps and a little more ability to dry the vines when conditions are wet. All good points and this takes care of the what and where questions. When? I consider when to mean two different things. First, it is the vintage or year the grapes were grown and harvested, and then secondly the time it took to make the wine. This covers the maceration process as well as the aging of the wine before release. In this case, the wine is from the 2023 vintage, so basically brand new as a wine that is just over 1 year past vintage. 2023 in Piedmont - like almost every vintage these days, had its challenges for growers. Late spring and summer moisture from rains followed by some intense heat pushed the harvested back a bit into the fall, which always creates problems for growers and tests their stamina and backbones. But, this wine shines. Conterno Fantino is a producer that brings together two power-house family trees under one roof. Not going to dive into the background here as it is well documented on the web, but suffice it to say that there is a long history of historically relevant and top-quality wine production from this winery. The who here matters, and the result is a harvest picked when grapes are at their optimal. The result is a wine with generous, pure fruit, and a balanced structure that is fantastic to drink. How? The second part of when is the winemaking time frame that goes into this wine. This overlaps with the how, of course, but I think it is important to understand the influence of time as it relates to the winemaking process. No wood is involved here, and the wine is vinified in stainless then rested for a period of time in tank before blending and bottling. The vineyard is not big, and only about 1300 cases of this wine are produced annually, so there is a lot of hands-on attention to the winemaking. It shows. Quality grapes from a well-understood site, made in a low-intervention manner: this is what to look for. We are only about 1 year out from the completion of the winemaking process, which means that a bottle popped now will show all of the youth that Dolcetto can be known for. Here is the best part, perhaps. All of this is for a bottle that retails for about $20. That is a price point most people consider to be a bargain, these days. I love this wine not only for its generous style and drinkability, but it is also a wine that will work with many food and cuisine styles. Some people are saying we are past the era of food and wine pairing because folks just eat and drink what they like without any real regard for understanding how it works. I say take a minute and understand a few basics, and your eating and drinking combos will actually be the better for it. BUT, if you just want a good bottle that covers all the bases, then this $20 bottle of Dolcetto has the acid to pair with mid-weight dishes (ranging from seafood to pastas), the tannins to go with meats, the earthiness to go with savory dishes, and the fruit to just pound down while listening to some vinyl on a Friday night while eating some dark chocolate covered popcorn instead of a proper dinner. And that is why it tastes so good. ![]() Don't count your eggs until the grappa is served... A supplier dropped off a bottle of grappa and a bag of delicious coffee this morning at my office. I’ve never bought from Marquee Selections, but Bryce has been running me down for about 4-5 years, now, and finally, we had a meeting a few weeks ago. (I know, I can be a pain in the ass sometimes for my suppliers, but I do get inundated with meeting requests and if I do not really buy from the distributor then it can often be a waste of time - so I defer a lot.) With Bryce being from South Africa and repping a portfolio of ZA wines, I told him my South Africa arrival story. I had the good fortune to travel to ZA in 2009. I was with another Bryce on that trip, and we were headed to a winery in Stellenbosch. I won’t say which one but it starts with Ken and ends with Forrester. Traveling from Hartford through Amsterdam to our landing in Cape Town, we were a bit famished on arrival. However, it was in the evening and a Sunday, so we headed to our accommodations in Stellenbosch. Promises were made about a well-stocked kitchen when we arrived, so we were not too concerned. Upon arrival, we met up with the proprietor who showed us to the guest house. Giving us a quick tour he said to help ourselves to anything we could find as he opened the fridge to see what was about. (The door to the fridge opened toward us and blocked our view but we were still confidently under the impression it was stocked.) The owner said to come on over to the main house for breakfast in the morning, as he walked out and left us for the night. We headed to the fridge to see what we could dine on. On further inspection, we discovered the fridge contained one half-full bottle of Chenin blanc, a stick of butter, and half of a lime. Good times. In the morning we headed to the main house at a reasonable hour and knocked. No answer. We waited. Knocked. Poked our heads around the windows. No one. About 15 minutes on, we were about to leave when the owner came down the drive and welcomed us with a big smile and lots of good cheer. Says come on in and let’s get you some breakfast. We go into the beautiful Dutch Cape and get the quick tour that basically involves moving straight through the building and out the back to the big patio overlooking the vineyards and horses. The owner continued the conversation with us from the kitchen where we heard what sounded like pots and pans and things knocking about, all of us assuming breakfast was on the way. After a bit, the owner came out with a huge tray that contained espresso for each as well as small glasses and a bottle of grappa. We had both. After a few minutes of chit-chat about our plans and whatnot, the owner bids us a great day and he will see us later that night for dinner. But where is the food? No food. We had to go search out for something to eat. Just grappa and espresso since the airplane food nearly 24 hours prior. But the trip got better from there and we did have a great time with delicious food, often. So my supplier listened and did a really nice thing by giving me a very generous gift. I emailed him back saying he won! We are currently booking a tasting and a dinner and I am considering what wines I can possibly use by the glass in my locations. Persistence wrapped with generosity, and very good products. Who knew that these techniques could actually work? To view the entire portfolio and website for Marquee Selections, click here.
To learn more about Ken Forrester Wines in Stellenbosch, click here. To learn more about Stumptown's delicious and often jidder inducing coffees, click here. To learn more about the fantastic grappi from Distilleria Gualco, click here. Seasonal Beer Basics Happy Fall! What a great time to enjoy some beer that reflects the season so well, not just in name but in style, too. But, if you take a look at the selections of beer available right now, there are some confusing terms and names on labels. What do they all mean? Oktoberfest or Octoberfest? Festbier? Märzen? How do these beers differ? Most common is the word “Oktoberfest” – with the K. Aside from making this look authentically German, isn’t this the official style served in Munich for the annual celebration? Sort of. The term is often associated with a particular beer, but as is often the case there are different interpretations of that style reflected in the bottle or glass. So where did the name come from? A little Oktober History Oktoberfest started with the wedding of Crown Prince Ludwig and Princess Therese of Saxony in Munich, Bavaria in October 1810. They invited everyone – like the entire population, and they didn’t hold back. They partied for 16 days! It included plenty of drinking, eating, and entertainment, including some horse racing. It was so much fun they decided to do it again the next year. And then again, the next, and the next, and they still do it every year, to this day. For much of that history, the style of beer served in Munich was Märzen, but more recently we have seen a shift in style toward a paler, crisper lager referred to as Festbier. But what is the difference? In actuality not a lot. The two styles are fairly closely related. First, both styles are lagers, which means they are generally light, but do have a bit of maltiness to them, and usually have great head retention (see the pictures of any beer stein and you will see the marquee head on the beers). Märzen and Festbier do have some distinct characteristics, though. Here is a quick comparative breakdown of each style: Märzen Color: Usually amber to copper in color. Flavor: Märzen has a rich, malty flavor with toasty and caramel notes. It tends to be fuller-bodied and has a moderate sweetness. ABV: Ranges from 5.0% to 6.5%. Traditionally brewed in March (hence the name "Märzen") and lagered (think cold storage) until the fall, it was designed to last through the summer months when brewing was not possible due to warm temperatures. Festbier Color: Generally lighter than Märzen, with more of a pale golden hue. Flavor: Festbier is characterized by a crisp, clean taste with a more pronounced hop bitterness compared to Märzen. It has a lighter body and is often described as refreshing. Perhaps a little closer to a Pilsner (but it’s not officially a Pilsner). ABV: Typically ranges from 5.8% to 6.3%. Festbier is a newer style that started to emerge in the 1990s, and has become the official beer of Oktoberfest since the early 2000s, often replacing Märzen as the primary beer served throughout the festival. So how do you choose? For those looking for the classic richness and traditional beer style: If you prefer a fuller-bodied beer with malty sweetness and a historical connection to Oktoberfest, Märzen might be the better choice. For for those looking for the more modern, refreshing and crisp beer style: If you enjoy lighter, crisper beers with a more pronounced hop character, Festbier could be the preferred style. OK, so what about “Octoberfest”? American brewers are known for following traditional brewing styles, but not really. They will take a beer formula and riff on it until they have crafted something that probably can fit into the category but is unique to their tastes and their interpretation of the original beer. This is what makes American home- and commercial-craft brewers so well regarded in the global beer community. They also need to name these beers, and so we are endlessly impressed with the terms and names that are used to refer to the thousands of beers made across the US. This philosophy extends to the actual beer style, as well, and there is often a bending of the traditional classification names to appeal to this process. The most common producer that uses the term “Octoberfest” is probably Sam Adams, and is used to describe their hearty and smooth interpretation of the October lager beer style. While I am sure there may be others out there – although this may be a promotional angle on Sam’s part - you might be hard-pressed to find another label using the “C” rather than the ”K” in the Oktoberfest beer. But either way, we get the point. Why are these beers so good this time of year?
The answer is in the air and in the glass. The Märzen style is a bit maltier and more robust than the cleaner, crisp styles often enjoyed in warmer months. This fits perfectly with the changing season and cooler temps. We just want something more mouth-filling and sweeter this time of year. It also fits with fall/harvest foods and flavorings. As we turn from crisp summer veggies to more root and late-season garden produce, the fuller style of the Märzen is perfect as a pairing. So whether you are enjoying a classic German Oktoberfest, whether it’s a Marzen or Festbier, such as (Spaten, Paulaner, Weihenstephaner, or Hacker-Pschorr), or you prefer any of the many American interpretations of the style (Sierra Nevada, Von Trapp, Zero Gravity – just to name a couple), you can be assured of a friendly, smooth style of beer that will warm you on a cool fall evening, but not weigh you down. That is where the pretzels and wurst come in! Pröst! Welcome to September 2024!
It is the end of summer for most people, and that means readjusting life back to cooler weather, school, work, or all of the above. In our house, all the kids are done with school. College life has come and gone and everyone is working toward figuring out adult life. That has meant a couple of them have returned to the house for short periods: one while transitioning to becoming an EMT, the other while he is figuring out the next steps in life and where to actually move on to after spending several years in Maine. Whatever the case, and wherever they end up, it reminds me of the possibilities the world can present to us. Taking advantage of this can be very rewarding and set you up for life down the road. We have had numerous conversation here lately about taking a step or two so that you can take another step or make a move after that. You have to prepare yourself, often with more school or a sideways job move, in order to get to the place you really want to achieve or that which sets you up for your true career move. You have to constantly be looking after your future self, and this is a lesson a lot of younger people often overlook. As someone who has always worked toward certain goals in life, I have had to be mindful of the situation I was in but also what I could be doing to make myself either more valuable at the job I was working or could add to my future plans. Being an educator in the wine and drinks business was and is a goal of mine and earning certain qualifications, studying to pass exams, and getting certified to teach and ultimately run a successful drinks school, has been the plan for many years. This has played out, but I still am working to improve my school, my offerings and what I do to adapt to changing needs in the market. I progress with new courses and additional material delivery that can enhance my student's education and perspective on this industry. Recently this has meant partnering with local shops to produce education materials, adding in-person classes to our offerings, creating more content - especially video - supporting the efforts of our programs and our partner programs, as well as adding more and more resources to our membership and student access pages. All while building the new content for the beginning of the WSET academic year, that just opening this past August. So for September, however you may be turning the page from summer to fall, vacation to work or school, here are a few options to perhaps take advantage of while you consider what moves you might want or need to make while moving through your career or personal education journey... In-PERSON Level 1 Courses on Offer for Fall 2024 We receive a lot of inquiries for in-person course offerings, and the reality is that we are very selective about when we are able to offer the in-person sessions. this is due to several factors. The first is that we tend to focus our in-person sessions with industry groups, such as distributors. With limited time available to host courses, this has been the most effective use of our time and ability to offer in-person. But with some of newer partnerships (which have grown out of those industry relationships), we are going to offer a level 1 WSET Wine and a level 1 WSET Spirits session, this fall. See our listing for these classes to book your enrollment in these one day sessions. New content on our site We are constantly adding material and content here and there to the site - mainly in the Resources tab, which services current student needs. Sometimes though we do add material to the open portion of the site - often through this page and the bulletin / blog posts that form the content below. Take a look a the video posts Brian Mitchell has been producing with Worldwide Wine & Spirits (480 Queen St. Southington, CT). There will a series of these quick learning videos being added all month long. Initially focused on spirits 101, we will continue to add educational material over time. Beer Level 1 is on sale for September For the month of September, we are discounting the newly added WSET Beer Level 1 course. This is brand new offering in the WSET portfolio, and we are very pleased to be one of the few APPs that has this course listed and open for booking. Normally priced at $249 for the online course, we are listing this currently at $199 for all classes in the academic 2024/2025 year. That is eleven classes with start dates each month through July 2025. We will run this pricing through the end of the month of September, only, but you do have the opportunity to register for any class in the academic calendar, which means you can book now for a class that might fit your schedule better later in the year, perhaps. SEPTEMBER Course Registration Deadlines Please be aware and pay attention to the following registration deadlines (indicated in red below) happening this month... WSET Beer Level 1 Sep 23, 2024 > Oct 20, 2024 (Sep 15) WSET Wine Level 1 Sep 16, 2024 > Oct 13, 2024 (Sep 8) Sep 30, 2024 > Oct 27, 2024 (Sep 22) WSET Wine Level 2 Sep 16, 2024 > Oct 20, 2024 (Sep 8) Sep 30, 2024 > Nov 3, 2024 (Sep 22) WSET Wine Level 3 Sep 16, 2024 > Nov 17, 2024 (Sep 8) Oct 7, 2024 > Dec 8, 2024 (Sep 29) WSET Spirits Level 2 Sep 30, 2024 > Nov 3, 2024 (Sep 22) WSET Spirits Level 1 and Level 3 courses are offered starting in October and November - please refer to our main listing in the SHOP for full enrollment details. |
ABOUT THE Author
Brian Mitchell runs The New England Wine Academy, and is responsible for the content of this blog. With 30 years of drinks industry experience, Brian has learned a few things, but everyday he is learning more. This blog helps to bring that knowledge to you. Archives
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