WSET

WSET WSET. Global Drinks Education. Since 1969, building knowledge, confidence and curiosity for professionals and enthusiasts worldwide.

WSET is the worlds largest provider of courses and qualifications in wines, spirits and sake. Our courses are available in 15 languages through a network of 800+ course providers in over 70 countries. We are proud to be an educational charity and awarding body, regulated by Ofqual.

28/05/2026

Hands up if you've ever had a little stumble in your DipWSET journey 🙋

Cathy Marston, the winner of our Outstanding Alumni Award 2026, spoke to us at Graduation this year to tell us what she loves about the WSET Diploma in Wines (including the challenging parts) and how it teaches students to think deeper, analyse smarter and grow stronger!

Happy International Chardonnay Day!From a high-acid Chablis to a warm-climate oaked Chardonnay, this is a grape variety ...
21/05/2026

Happy International Chardonnay Day!

From a high-acid Chablis to a warm-climate oaked Chardonnay, this is a grape variety that can deliver something for everyone.

Where does your favourite Chardonnay come from? Let us know in the comments!

🗺️✏️ If you’ve studied with WSET, chances are you’ve drawn at least one wine map along the way.For many students, sketch...
15/05/2026

🗺️✏️ If you’ve studied with WSET, chances are you’ve drawn at least one wine map along the way.

For many students, sketching regions by hand is a time-honoured study ritual. Rivers, appellations, villages and vineyard sites gradually take shape on the page, helping complex information click into place.

Whether your notes are meticulously colour-coded or filled with arrows and last-minute annotations, they tell the story of the work that goes into mastering the world of wine.

Swipe through to see two brilliant examples from members of the WSET community, along with a few truths that will feel very familiar to anyone deep in revision.

Do you still have your old study maps and notebooks?

Tag in your maps, flashcards and revision notes for a chance to be featured on our channels.

📍 Featured student maps created by Jaewon (.jj) and Michael (). Thank you for inspiring learners around the world!

Happy World Cocktail Day!Today we want to touch on why we think sake deserves a place in your bar...Sake isn’t just for ...
13/05/2026

Happy World Cocktail Day!

Today we want to touch on why we think sake deserves a place in your bar...

Sake isn’t just for sipping - it’s one of the most versatile cocktail ingredients behind the bar thanks to the different styles you can get.

✔ Adds texture without overpowering other components
✔ Brings umami (a game-changer in drinks)
✔ Naturally lower ABV than spirits

From spritzes to twists on classics, sake opens up a whole new flavour dimension.

Ready to rethink your cocktail list? Read our blog to find out how to use sake in cocktails: https://bit.ly/4tTGwij

12/05/2026

Sunshine overhead, grass underfoot and rows of vines stretching into the distance.

A simple moment, but one that captures the joy of being surrounded by the place where wine begins.

Sometimes wine education is highly technical. And sometimes it is just a reminder that vineyards can be beautiful, peaceful and full of life.

Video credits to .frederik.steen 🎥 👏🏼

11/05/2026

Pumpovers are one of the most widely used cap management techniques in red winemaking. 🍷 💦

During fermentation, grape skins and pulp rise to the surface of the tank to form a thick layer known as the cap. If left untouched, relatively little colour, flavour or tannin will be extracted.

During a pumpover, fermenting juice is drawn from the bottom of the tank and returned to the top of the tank, wetting the cap and keeping the skins in contact with the fermenting juice. In some wineries this is done simply by attaching a hose and pumping the juice over the surface of the cap. In others, like the system shown here, rotating spray arms distribute the juice more evenly across the tank.

This helps extract colour, flavour compounds and tannins from the grape skins, while also dissipating heat and introducing oxygen to support a healthy fermentation.

Simple in concept but hugely important in shaping the colour, structure and style of red wines.

🎥 Remix credit: 🇦🇺

09/05/2026

Happy World Moscato Day! 🍇✨

Today we’re raising a glass to Moscato d’Asti, one of Piedmont’s most distinctive wine styles.

Made from Moscato Bianco (also known as Muscat Blanc à Petits Grains), Moscato d’Asti DOCG is produced in the rolling hills of Piedmont in north-west Italy, across the provinces of Asti, Alessandria and Cuneo.

The wine is lightly sparkling (frizzante), sweet and low in alcohol (4.5–6.5% ABV), with pronounced aromas and flavours of orange blossom, fresh grapes and peach.

Moscato d’Asti is typically made using a modification of the tank method known as the Asti method. The juice is fermented in pressurised tanks and fermentation is stopped before all of the grape sugar has been converted into alcohol. This preserves the wine’s natural sweetness, fresh primary fruit character and gentle sparkle.

The result is a wine with around 130 g/L of residual sugar, balanced by medium acidity and delicate bubbles.

The grapes are typically harvested in early to mid-September, often slightly later than those used for Asti Spumante to achieve greater aromatic intensity.

📹 Remix credit:

Just like there are lots of different grape varieties, there are also many hop varieties too! Each offering a different ...
07/05/2026

Just like there are lots of different grape varieties, there are also many hop varieties too! Each offering a different aroma, aroma intensity and level of bitterness to beer.

And just like vines, each variety has a specific climate in which it grows best. As a result, well-established hop-growing countries have become associated with different hop characteristics - and here we cover just a few basic countries.

🍺Traditional German, Czech or British hops - These hops are noted for their subtle spicy, floral, herbal, earthy or fruity aromas. Think of an English bitter or a typical lager.

🍺 American, New Zealand or Australian hops - These hops tend to have intense citrus fruit, stone fruit, tropical fruit or pine notes. Think more hazy pale ale.

Flavoured spirits don't happen by accident - behind closed doors is a world of technique and blending that we don't see ...
04/05/2026

Flavoured spirits don't happen by accident - behind closed doors is a world of technique and blending that we don't see as consumers 🍸

Some flavours are drawn out through maceration, where botanicals rest in alcohol until their aromas, colours and textures infuse fully. Others are captured through re‑distillation, where botanicals are placed in a still so their aromas rise with the vapours. For those who prefer consistency and a simplified process, specialist suppliers create natural botanical extracts ready to blend.

Some producers blend multiple tinctures and distillates from natural flavourings; others use pre‑prepared or artificial flavourings to achieve consistency. Whatever the production method, the final spirit is the result of thoughtful blending and technical mastery.

Want to learn more about spirits? Why not take a WSET qualification to broaden your skills and knowledge! Head to our website to find out more.

It's time for our monthly content roundup! Here's a recap of a few things you may have missed in April... you can head t...
30/04/2026

It's time for our monthly content roundup! Here's a recap of a few things you may have missed in April... you can head to our blog to read: https://bit.ly/4ulct2X

🍷 Exploring the wines of Jumilla

🍺 IPA styles explained: what NEIPA, WCIPA and DIPA actually mean

🍶 How does sake get its flavour?

☘️ Irish stout vs imperial stout: is there a difference?

🍋 Understanding acidity in wine

🍻What is dry hopping? By our wonderful educator Nat

🍸 How to use sake in cocktails

👅 How to prepare your palate for tasting

Don't forget to sign up to our mailing list (link in bio) to get a WSET content straight into your inbox each month. 📨

30/04/2026

Last week some of our team headed over to the states to take part in The Craft Brewers Conference in Philadelphia 🍺

It was great to see so many beer enthusiasts and professionals joining us in the WSET Hospitality Lounge to enjoy a few beers, nab some merch and take part in our palate quiz!

And of course the event wouldn’t have been complete without talks from our wonderful duo and 🍻

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