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WSET London School
The career series part 3: words, words, words
Discover new routes into wine with our panel of industry insiders as they reveal the stories behind their unique career paths in the world of wine writing and communications.
WSET London School
The Bordeaux series
This series includes all five of the fantastic Bordeaux tastings, led by Michelle Cherutti-Kowal MW. Absorb yourself in the rich viticulture of Bordeaux, from modern offerings to cult classics, and save £40 by booking the series.
WSET London School
Bordeaux series part 2: Undiscovered Bordeaux
The second evening in our five-part Bordeaux series focuses on some of the more diverse and unusual offerings from the region, including some lesser-known or lesser-planted grape varieties.
WSET London School
The Germany series part 1: Mosel, Nahe and Ahr
Julia Lambeth DipWSET will be kicking off our first Germany series by exploring the wine regions of Mosel, Nahe, and Ahr. Come along to taste some exceptional Riesling and Pinot Noir, discover some lesser-known wines, and uncover Germany's all-important connection between site and style.
WSET London School
Level 3 Award in Wines tasting exam practice
Perfect your technique before taking the WSET Level 3 Award in Wines tasting examination by joining a guided tasting tutorial, led by one of our expert educators.
WSET London School
Variety in focus: Riesling (virtual tasting for Diploma students only, UK delivery)
Join Diploma educator Lauren Denyer DipWSET from the comfort of your own home as she leads you through a tasting of seen and blind Riesling wines to support your Level 4 Diploma in Wines studies.
WSET London School
Variety in focus: Riesling (Diploma students only)
Join Diploma educator Lauren Denyer DipWSET as she leads you through a tasting of seen and blind Riesling wines from around the world to support your Level 4 Diploma in Wines studies.
WSET London School
Flavour chemistry: identifying faults in wine
What do “volatile acidity” and “reduction” smell like? What is the difference between a taint and an off-flavour? Find out at this tasting, led by sensory scientist Sietze Wijma.