Can wine school teach me to talk like a sommelier?
Could a day spent learning to tell your Pinots from your plonks at London’s WSET turn the average wine-lover into a bona fide wine connoisseur? Carys Sharkey finds out The UK’s wine sector is going through a period of chop and change. The UK is still the second largest importer of wine in the world, [...]
Could a day spent learning to tell your Pinots from your plonks at London’s WSET school turn the average wine lover into a bona fide wine connoisseur? The UK’s wine sector is undergoing a period of change, with the UK being the second largest importer of wine globally, behind only the US. However, as Europe grapples with extreme temperatures affecting grape harvests, domestic wine production in the UK is on the rise. This could be shifting our lager-dominated culture towards premium wine consumption.
Recent research by the Wine and Spirit Trade Association (WSTA) shows a shift towards premium wine consumption, with Brits drinking an average of 17.5 bottles of wine per year. During lockdown, the author decided to take a proper course to improve their wine knowledge and impress others with their ability to discuss wine. The Wine and Spirit Education Trust (WSET) offers classes in various alcoholic beverages, but wine is their specialty.
The author enrolled in a Level One course, which they saw as a modest ambition. Upon arrival, the classroom felt like going back to school, with desks covered in wine glasses instead of pencil shavings. The class was mixed, with participants including wine enthusiasts, friends wanting to order better wine, aspiring head bartenders, and others hoping to catch up with their Level Three peers. The course was split into theory in the morning and tasting in the afternoon.
The teacher, knowledgeable and enthusiastic, covered the basics of wine production, grape characteristics, different styles, and serving, drinking, and storage practices. After lunch, the afternoon session allowed the students to taste wine alongside a sommelier, who casually described flavors like green pepper, Haribo, stewed plums, and manure while tasting the wine. The teacher emphasized that developing your palate involves smelling everything you come across.
At the end of the day, the students took an exam, which felt like going back to school with a ticking clock and candidate numbers. Despite the exam-like atmosphere, the author breezed through and passed the course.
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