I have had a few requests to both give some challenging study questions or to give some examples of what might appear on the more advanced level exams as questions. There have also been a few conversations with other students regarding how I study for advanced level questions. I thought I would bundle these together in one single initial article and then continue on with a series each time I post. I will answer these questions here, but in the future I will simply post the question(s) initially and then follow up the following time with answers. This will give those who are studying a chance to answer on their own, and then we can discuss as needed. So here goes, and remember these are fairly advanced level questions...answers are on the bottom if you want to challenge yourself at first.

1 - Name three Chateaux from the Cantenac commune which were classified in 1855 and state there classification.

2 - Name four wards in the Stellenbosch district of South Africa.

3 - For which grape variety is Ull de Llebra a synonym?

4 - Name three Grand Cru villages of the Cote de Blancs.

5 - What is the maximum sugar content allowed for Brut style Champagne? (answer in grams per liter)

6 - Name 6 sub-districts of the Willamette Valley.

7 - What is the maximum permitted alcoholic strength of a distillate from the second distillation in the Cognac region?

8 - What is the main flavoring ingredient in Suze?

9 - Which house produces Quinta de Terre Feita Port?

Ok, so first a little about how I study, and how I study specifically for certain styles of questions. To begin, it is necessary to know what style of questions you will be tasked with on a certification exam. For those studying the introductory levels of WSET, the questions are in the format of multiple choice answers. One piece of advice I often give students is that they should be prepared for questions that are asked with multiple option answers (1 and 2 only, 1-2-3, all of the above). The Brits are big fans of layering the question answer options, so it is absolutely necessary to have a good understanding of the theoretical material in order to answer correctly. You cannot just guess at many of the questions. There are also a lot of questions that are asked in a double-negative or slightly twisty way. Again, the best advise is to read the whole questions and understand what is being asked. This is the same for upper level exams where the answers are in written response.

For those studying WSET Level 3 or Diploma, as well as CMS Advanced and MW candidates, almost all of the questions responses will be in written format. The best tip I ever received in this process was to make sure I read the question, understood exactly what is being asked and then only answered the question. Don't get caught in doing a brain dump of facts you think are related to the question, as this may not really answer the question. Practice writing long-form answers or mini essays is the best practice you can employ for this. Getting yourself familiar with writing, writing under pressure and timed, will be a critical asset for being successful in any of these exams. Writing a longer answer out also forces you to look at more material and a broader scope of resources, which will help build your theoretical knowledge base.

Ok, so once I know what type of questions and exam format I will be facing, it is important to study properly. As stated, I like to answer questions in long form, and this means knowing a lot of material across a spectrum of concepts and study areas. For me this helps to build a solid foundation of base knowledge, and it forces me to be able to think across topics and then pull these ideas together in a focused answer. Keep in mind, some answers may simply be a regurgitation of facts, while others will task you to pull in multiple layers of answers to get the answer.

Some of the tactics I employ in studying include the following:

• Flashcards - both physical and digital. I usually will write out physical cards as I read and study, then type them into a digital app, such as Brainscape. this allows me to open up the app and study anytime. Repetition is key and flashcards are perfect for this. Brainscape and other apps let you create your own content, as well as use their certified decks that are already built by certified authors (of which I am one - full disclosure).
• Magazines - this may be a little unorthodox, but I like to use magazines to study. Not so much for the actual content, especially facts, as these change over time and will all need to be checked for accuracy, but more for the broad range and almost random nature of the material that is involved. Wine magazines do not have a single topic for each issue. Rather, they put together a multitude of topics for articles and news points, as well as review subjects. I have yeas worth of magazines that I have collected and go back through to read and research for new questions and terms that may not appear anywhere else. I also use these for vintage notes and to stay up-to-date with trends that emerge in certain areas of the consumer or production world.
• Have a Study Plan (and stick to it!) - it doesn't matter if you are studying for a Level 1 certification or a Master level, you need a plan and you need to follow it. Figure out the time frame you have to prepare, fill in the needed topics and resources, tasting sessions and other areas, and then execute the plan. Best advice I got years ago was to "plan your work, and work your plan". Interruptions are inevitable, but getting a plan together allows you to balance your life and space out the topics needed to be covered.
• Books - I have a lot of wine and beverage books. Honestly I don't use them as much as I used to. There is this thing called the internet now, and I can pull up any topic I need in an instant and research it. I do use some books for historical or broad topic resources, but many books are outdated almost as soon as they are published, so I have become much more selective in my library acquisitions, lately. they are expensive and take up room. My iPad is a much easier place to keep a lot of books handy. It was a tough transition for me to move from physical books that you can hold, write notes in and lend out to others, but moving more of them to a digital format allows me to access any number of books easily and anywhere. This has been a game changer in a lot of ways.
• Internet - mainly YouTube and primary resource sites, as well as Podcasts. The internet is full of material. You just have to make sure what you are reading is actual facts and not just marketing nonsense or published by someone who is not accurate in their details. I tend to stick with first authority sites such as the Consortium or governing body for the region, winery sites, and topic-specific authors that really only focus on a single region or style of wine. The internet is also great for looking up and building your map and geography theory. I find it very useful to draw my own regional maps as it can really help to put places into context with each other. I will use the internet to make sure I am getting it right by looking at a multitude of resources for comparison. I will also look to follow blog sites by people who have achieved the same certification I am working on, such as an MS or MW. They write in the language I am looking to emulate and will typically be focused on the facts and notes I need to build out my theoretical knowledge. YouTube is great for quick bites of material, but be careful about the actual content. And don't get side-tracked by the latest cat video. Podcasts are awesome for filling in the time when its hard to do actual book-work, such as when you are driving or exercising. There are a multitude out there - Levi Dalton's is the best.

This is just a taste of what and how I study. It is a layered approach and is generally designed for a more advanced certification goal. But, anyone can take pieces of this and make it work for them. I study in my way, though, so what works for me is not always going to be the best for you. The single best thing for anyone though, is to make a plan and stick with it. 

ANSWERS!!!
1 - Name three Chateaux from the Cantenac commune which were classified in 1855, and state their classification.
So for this question you need to know what the 1855 Classification was, where it was, and what Cantenac is. 
The 1855 Classification was done for the Paris Exposition, and ranked the Chateau of Bordeaux's left bank and Sauternes based on their common selling price, at the time. It was assumed that the higher the market was willing to pay for a wine, the better it must be. Cantenac is part of the Margaux commune, and is often referred to as Cantenac-Margaux. Wines in the classification were sorted in a ranking of growths or "crus" from 1st to 5th.
The Chateau that could be used to answer this question are:

• Cht Brane-Cantenac (Brane in 1855) - 2nd
• Cht Kirwan (Kirwan in 1855) - 3rd
• Cht Cantenac-Brown (Boydin 1855) - 3rd
• Cht Palmer (Palmer in 1855) - 3rd
• Pouget-Lassale and Pouget, both now Château Pouget - 4th
• Cht Prieuré-Lichine (Le Prieuré in 1855) - 4th

2 - Name four wards in the Stellenbosch district of South Africa.
This answer could include the following wards of Stellenbosch: Banghoek, Bottelary, Devon Valley, Jonkershoek Valley, Papegaaiberg, Polkadraai Hills, Simonsberg-Stellenbosch and Vlottenburg 

3 - For which grape variety is Ull de Llebra a synonym?
This is one of the many names for Tempranillo, Ull de Llebre is used frequently in the Peñedes region of northeastern Spain.

4 - Name three Grand Cru villages of the Cote de Blancs.
The Côte des Blancs includes six villages classified as grand cru. One way to remember them is using "CA COOL"

• Chouilly
• Avize
• Cramant
• Oger
• Oiry
• Le Mesnil-sur-Oger

5 - What is the maximum sugar content allowed for Brut style Champagne? (answer in grams per liter)
The maximum amount allowed today is 12 grams of sugar per litre for a Champagne Brut.

6 - Name 6 sub-districts of the Willamette Valley.
There are actually 9 AVAs, currently, in the Willamette Valley, these include...

• Chehalem Mountains AVA
• Dundee Hills AVA
• Eola-Amity Hills AVA
• Laurelwood District AVA
• McMinnville AVA
• Ribbon Ridge AVA
• Tualatin Hills AVA
• Van Duzer Corridor AVA
• Yamhill-Carlton District AVA

7 - What is the maximum permitted alcoholic strength of a distillate from the second distillation in the Cognac region?
The alcoholic strength of the newly made spirit from the second distillation in Cognac, also known as the bonne chauffe, may not exceed 72.4% abv.

8 - What is the main flavoring ingredient in Suze?
The main ingredient is gentian root, specifically the species gentiana lutea (Great Yellow Gentian), which imparts the bitter, vegetal flavors the drink is known for.

9 - Which house produces Quinta de Terra Feita Port?
Taylor-Fladgate owns and produces wine from this property, which is located on the west bank of the River Pinhão.

For anyone taking a higher level of qualifications through WSET, you will run up against the need to write short answer questions if you are to be successful in passing. The approach to gaining the most points when answering these questions is often a little illusive for American students, as the British have a fairly specific way they like to ask, and then have answered, exam questions. Really what it means is understanding how to break down the question, and answer it correctly. Often students will read a question but not focus on the keywords in the question that should guide your answering. Words like State, Identify Explain, Describe and List all considered command verbs, and these verbs are the link to how you should approach your answer formation.

When I write an answer, the first thing I am doing is circling the command verbs and any other key words in the question that will get me the most concise answer. Many students read a question, think they know what is being asked, and then download a lot of info on the topic. This is usually not a good approach. It can waste time in the exam. It also may not touch on the key points that the examiners are looking for to award points. 

Below is an example of the type of question that may appear on a Level 3 Spirits exam, along with a written answer. See if you can figure out how this answer would score (available 10 points), and if it is a successfully written answer or where there are mistakes. I will post next week with the answer to how successful this answer was and the points awarded.

Describe how the two types of condenser used in malt whisky distilleries in Scotland work and explain how the type and/or design of the condenser can affect the style of malt whisky that is produced. (10 marks)
 
In Scotch malt whisky production, there are two types of condensers used to cool vapors back into liquid form: Shell and Tube condensers, and Worm Tube condensers.

In a typical still set-up, each of these condensers are located at the end of the Lyne Arm and take in heated vapors from the pot still at the top of their units, while a coolant, usually cold water, is input at the bottom of the unit and taken out at the top. As the vapor comes into contact with the coolant it condenses back to liquid form and flows down the unit eventually being collected via an output at the bottom. The coolant gains heat from the vapors and is collected from the top of the condenser unit.

The difference between a Shell and Tube and a Worm Tube condenser is how the vapor and the coolant each move through the unit.

In a shell and tube style condenser, the coolant is kept in a series of tubes that circulate through the cavity of the condenser, which is also known as the shell. The vapor is pushed into the cavity and comes into contact with the cool tubes, which are often made of copper. This model is generally preferred as it allows for a high level of surface contact of the vapor / distillate to come into contact with the copper tubes. This creates a more efficient system while also allow for removal of more sulfur compounds, thus producing a lighter, cleaner style whisky. While the worm tube version has a tube (worm) that the vapors are contained within, and this tube is coiled within the body of the condenser. The coolant circulates around the worm and pulls the heat from the distillate. Because there is less contact with cooper in this version, the whisky produced here is often richer and bolder in style.
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We are working hard here at The Academy, and we have updated all course descriptions and schedules for the remainder of the 2020 calendar year, as well as into 2021. Please refer to the "Classes" tab above for full descriptions, or click on "Shop" to go directly to the class list. We have also added options for anyone needing to resit an exam - this is for Levels 1, 2, and 3 - wine, and Level 1 or 2 in spirits. Once you book a resit then a date will be coordinated with you depending on the schedule needed.

This past week, WSET added several more options for online wine courses at Levels 1, 2, and 3. These dates have been added due to demand. Additional classes are scheduled to begin throughout the remainder of 2020, and well into 2021. Class registration deadline is generally 7 days prior to the course date.

With the year drawing to a close (thank goodness!), we are offering a number of end-of-year courses at discount. 
All Level 1 Wine courses are currently on sale with added discounts for the last few 2020 start dates getting even more aggressive. These are the ever-popular introductory course, and are designed to build a foundation for further learning.​ 

The last Level 2 Wine course for 2020 online, is also being offered at a 10% discount off the regular low-low price. Take advantage of this one as it is a great price for this course, which is one of the most popular offered by WSET. ​

New England Wine Academy has added an advanced Tasting Workshop to the general schedule.

This one-day class is part of the WSET Level 3 program and is for anyone looking to enhance their knowledge of wine tasting at an advanced level. The workshop is designed to help WSET Level 3 candidates understand the practical side of the exam, and follows the WSET syllabus, but there are limited seats available for non-WSET candidates who wish to participate.
This option is designed for Level 3 candidates that need extra review time, maybe have taken a break from studies and need to refresh their tasting technique, for Level 2 students looking to get a jump on their Level 3 studies, and for serious wine enthusiasts considering a wine educational path with WSET. 
​
Class is typically form 9am to 3pm, and covers approximately 14 wines as well as the methodology of the WSET level 3 Systematic Approach to Tasting. You will be guided by an advanced wine educator in the proper process for tasting, as well as preparing for the Level 3 exam.

If you are interested in participating in this workshop please contact bmitchell@newenglandwineacademy.com, to reserve a spot, or sign-up with the button below. Only candidates with a strong tasting back-ground and understanding of the WSET methodology should register without checking with NEWA, first.

Next session is September 27th; cost is $129, per person.

Monday April 6th is the last day to register for the April 13th start date for Level 3 Wine Award. Those wishing to participate in this hybrid class should click here for full details and to register for the class. The April 13 start date runs through June 14, and as of now will have an expected exam date of August 1.

The Level 3 Award in Wine is a comprehensive class that looks to devote about 90 hours of study time, and involves the review of wines from around the world.

For a complete list of class dates and description of class details, please click the link to the CLASSES page. For any questions related to this or other offerings, please email bmitchell@newenglandwineacademy.com.

New England Wine Academy has added a Level 3 Award in Wine session to the regular line-up for hybrid class offerings. This is in response to the demand for more online learning availability while everyone is basically stuck at home or slowed down for the next few weeks/months.

The Level 3 Award in Wine is a comprehensive class that looks to devote about 90 hours of study time, and involves the review of wines from around the world.

For a complete list of class dates and description of class details, please click the link to the CLASSES page. For any questions related to this or other offerings, please email bmitchell@newenglandwineacademy.com.