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Sat 13 Apr 2019, 9:00am
Sun 26 May 2019, 9:00am–3:30pm

Where: New Zealand School of Food and Wine, Level 3, 104 Customs Street West, Viaduct, CBD, Auckland

Restrictions: R18

The class-room based course over 8 sessions provides detailed analysis of the principal wines and spirits of the world. From in-depth tastings where they will learn to identify product style and quality. An trial assessment day where students practice written questions and tastings prepares them for the WSET examination.

This course requires an additional 60-80 hours of self study.

WSET Level 3 examination
This consists of blind tasting of two wines + WSET multiple choice + Short written answers.
Graduates receive the WSET Advanced Award in Wines.

Unit One
The key factors in the production of wine: location, grape growing, winemaking, maturation and bottling

How these key factors influence the key characteristics of the principal:
- Still wines of the world: from Bourgogne to Bordeaux, Rioja to Napa, Mosel to Mendoza
- Sparkling wines of the world: from Champagne to Prosecco, from Cava to Cremant
- Fortified wines of the world: from Ruby Port to Banyuls, from Fino to PX

How to apply your understanding to explain wine style and quality.

Unit Two
How to taste wines, describe their characteristics and evaluate their quality, using the WSET Level 3 Systematic Approach to Tasting Wine® (SAT).

This qualification is open to students who hold the WSET Level 2 Award in Wines & Spirits. View full course outline at

Duration 13, 14; 27, 28 April & 11, 12; 25, 26 May.

Sessions (8)

You can apply through the website. Choose the date register and pay online.

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