Advanced Wine Certificate (AWC)

Exam (Session 16): 240-minute examinations consisting of:

• Theory Exam 1 – 100 multiple choice questions (90 minutes)
• Theory Exam 2 – 6 essay questions (180 minutes)
• Practical Exam 3 – Blind Tasting: 2 red wines, 2 white wines (30 minutes)

Successful completion of AWC is required for admittance into SDP.

The following is an outline of the general guidelines for essay writing and the level of knowledge expected upon completion of AWC. Below you will find a sample essay that demonstrates a perfectly written example.

Please note: In order to meet the educational entrance requirements for Sommelier certification, you must attain no less than 70% in each of your three examinations.

Essay Expectations for Students

Essay sections on the ISG’s AWC and Degree exams are crucial measures of a student’s understanding of class topics. Unlike multiple choice questions that test recognition, the essays are designed to demonstrate a coherent and comprehensive grasp of an issue.

What is an Essay?

Many students find essay writing challenging due to a confusion about its purpose. In its simplest form, an essay is a written attempt to make sense of an issue by taking a position and arguing its validity using supporting factual details. The term “thesis” is typically used to describe the position taken, and a strong thesis is essential as it provides structure and coherence. Students are advised to draft a brief outline before writing the thesis and full essay.

The ISG recognizes that our students are not professional writers; however, minimum essay requirements are set to ensure a baseline competence.

AWC Essays

• Clear, logically developed communication of an idea
• Essays must be written in full sentences and paragraphs (bullet points are not acceptable)
• Correct spelling and grammar are required; up to 10% deduction for errors in essential wine terminology
• An effort to understand the wide variety of wine languages
• The essay should include a clear introduction, followed by the main statements/thesis, and a proper conclusion (750–900 words minimum)

Essay Sample

Compare and contrast Valpolicella and Amarone della Valpolicella.

Though Valpolicella and Amarone della Valpolicella are derived from the same geographical area, the wines differ radically in style. Amarone is a DOC that results from the appassimento process—the partial drying of grapes prior to fermentation, yielding passito wines common in many Italian regions. Despite its relative youth (first marketed by Bolla in the 1950s), Amarone is arguably Italy’s best-known style. It is specifically the dry-fermented variation, and its name (derived from Italian "Amaro" for “bitter”) hints at its flavor profile.

The Veneto’s Valpolicella DOC is one of Italy’s simplest yet most diverse regions. Although this may seem contradictory, its complexity arises from a multifaceted approach to vinification. The raw materials for both Valpolicella and Amarone are similar— primarily the holy trinity of Venetian black grapes (Corvina, Rondinella, and Molinara)—but the finished products differ markedly. Corvina, which typically constitutes 40–70% of the blend, is prized for its floral and cherry notes and its thick skin that aids in drying. Smaller Rondinella grapes are favored for drying due to their faster dehydration.

The stylistic diversity within the region can be confusing. Valpolicella is generally produced as a basic, high-volume wine, while Amarone commands higher prices due to the labor-intensive appassimento process. In this way, Valpolicella is to the Italian trattoria what Beaujolais is to the French bistro—exceptions exist, but they are not the norm.

A partial solution to the issue of Valpolicella’s relative lightness has been the development of the Ripasso method, where a fully fermented Valpolicella is passed over the lees of an Amarone fermentation. This process imparts additional flavor and body.