So, I have a single exam left ahead of me in order to successfully complete the WSET Diploma, and it’s the big one; Unit 3 – ‘Light Wines of the World’. As the WSET Diploma is broken down into 6 units, what ‘Light Wines of the World’ basically means is everything that wasn’t included in the previous 5. So no sparkling wines, no spirits and no fortified wines. The information learnt in both ‘The Global Business of Wine’ and ‘Production Methods’ will need to be called upon to answer questions in more depth, but essentially this is about white, red, rose and unfortified sweet wines from every major wine producing region in the world.
The major obstacle is the sheer size and scope of the exam. It’s split into two parts, one to be completed in the morning and one to be completed in the afternoon of the 7th January, a little over 6 months from now. This single exam is worth 50% of the marks for the entire of the WSET Diploma and the minimum recommended study time is 300 hours. My experience with the other, considerably smaller units was that the minimum time really was that; the bare minimum, so aiming to exceed that is strongly recommended. The exam itself is split thus:
Part I – A blind tasting of 12 wines to be completed in 2 hours, with full tasting notes as per the WSET lexicon and additional conclusions to be made depending on the flight. This is trickier than it looks but, famous last words, I’m not overly concerned about it. I practice blind tasting on a weekly basis and having written somewhere in the region of 1,500 WSET tasting notes, I’m pretty familiar with writing them in the time frame required. As a result I’ll continue to practice tasting in exam conditions, but the vast majority of my time will be spent on learning the theory part of the unit.
Part II – 5 essay and/or short answer questions to be completed in 3 hours, with one of the questions being mandatory and the other 4 chosen from a group of 5 (Only one can be avoided). This is where 95% of my time is going to be spent, as the amount of information required is enormous and having never done higher education, my essay and exam techniques leave an awful lot to be desired.
So, with the split clear and obvious, the only remaining task is to choose how to best spend 6 months of studying whilst balancing a small business, extra work on the side, a newly born child and hopefully some semblance of a social life. Whilst I will no doubt turn into over-drive come December and double the amount of time spent studying, the size of the task means that consistent studying has to be undertaken now to avoid failure. With that in mind, here is my plan:
June (Or what’s left of it) – 2 hours per day to be spent reading through the 170 page study guide and re-reading David Bird’s “Understanding Wine Technology”. According to the examiners report, a lot of students completely forget to revisit the basics of viticulture and vinification, and lose obvious marks when asked a question that requires an explanation of something integral to the region; ie. The impact of planting densities in Burgundy, trellising systems in New Zealand, reverse-osmosis in poor vintages in Bordeaux and so on. 10X2 = 20 hours
July and August – 2.5 hours a day. This is the time when I need to really gather information and resources together, slowly start reading through it and highlight key points. Every section of the study guide has the Oxford Companion to Wine references to study, and that either means lugging around the encylopedic tome with me everywhere, or using my membership to JancisRobinson.com to prepare a study guide and print it out. The latter it is. This is going to be a huge but essential task. 62X 2.5 = 155 hours This may seem like quite a lot during the summer, but July and August in Barcelona are so unbearably hot sitting inside studying with a huge fan blowing directly into my face is actually quite an attractive option!
September and October – 2 hours a day. Study time in it’s simplest form; read, re-read and read the material again. The plan here is also to start looking at some of the more recent trends and developments in the individual wine regions, as well as classifying key producers. 61 X 2 = 122 hours
November – 2.5 hours a day. Similar to the previous block, with the exception that now I also have to check statistics. For each country, it’s important to know the Sales in both volume and value, a basic over-view of trends and have an idea of their major export markets. The reason I’m leaving this until November is if I start with it, I’ll lose the will to live by the end of July. By November, that ship’s already sailed anyway. 30X 2.5 = 75 hours
December – 3 hours a day. 3 hours a day over Christmas sounds quite awful and this is why the pass rate for the January exams is so low. Revision, exam questions and more revision. 25X 3 = 75 hours (I know I’m clearly not going to be able to study every day here, so no point including them all)
January – Panic stricken revision – literally anything that can be done in the days before the exam.
So, that’s about the extent of it. 450 hours in total planned and if you reduce 10% of that as a sort of reality check, I’ll have to work hard to get to 400 hours done over the next 6 months. Now that I write it down, it looks quite depressing but also manageable. In the past, I’ve managed the workload by studying as much of it as possible first thing in the morning and that’s what I’ll do again. Needless to say, if you don’t see much of me over the coming months, you’ll know why!
Incidentally, I’m very much looking forward to an exam-free 2018 after January. I’m a big proponent of wine education and I owe a lot of my understanding of wine to the WSET courses I’ve taken. However, I think a full year of slowly absorbing information without any exam pressure will be lovely, useful and well deserved! It’ll also give me a lot more time to focus on other projects as well as more time with my new family. However, there’s a good 400 hours between now and then so let’s get started!