Chronicles of Cork - WSET

A few years ago, I found myself in a unique situation where I knew my Club would be closing, and that I would therefore be losing my job. I had been there for my whole career, and my degree in Physical Education often had me questioning if I was qualified enough to work at another Club. Over the years I have done several one-off College courses but none of them excited me, challenged me, or quite frankly - helped me rid myself of the imposter syndrome I often felt. I love learning; and I love studying and tests even more - but I felt stuck on what to do next.

After a bit of a hiatus, I was fortunate to have the opportunity to ease back in to work in a part time position at the Toronto Golf Club; a Club that has a wine cellar with a value of about $500,000 and over 600 labels. At the same time, I had joined the CMAC Mentorship program and my mentor (thank you Toni-Marie!) suggested enrolling in a WSET course, emphasizing that at a Club like TGC - members know their wine, and want to be able to talk to their staff about it.

During one of my first shifts at TGC, a guest who happened to be a sommelier himself asked me to take his group to the cellar. I didn’t have keys - let alone know where it was, but I was encouraged by my Manager to take them anyway. This was a pivotal moment for me: exposure to the options, the knowledge, and all the nuances of each bottle. As the group in the cellar grew, we opened more bottles, talked through the wines and they encouraged me to try each one. I felt way in over my head, but it was fun, and I found myself intrigued.

That winter, I signed a full-time contract with Toronto Golf and decided that I had better sign up for that wine course. With a bit of research, I decided that going straight to WSET 2 was best for me.  Due to personal circumstances, I did the course online through George Brown College, but I would recommend doing it in person if you are able. It is a 14-week course that includes a 3-hour lecture each week. Each lecture also has a tasting component as you learn the Systemic Approach to Tasting, which is the main reason I would encourage in-person learning. There is an abundance of broad material in the course, with a big focus on the winemaking process, regional understanding, and an overview of grape varietals. With Level 2 I found that if I kept up with the material and took good notes during class, I was able to stay on top of it without much additional work required. The exam is 50 multiple choice questions, does not contain a tasting component, and needs a grade of 55% to pass. It is a great option if you are looking for broad understanding; and it is very helpful to gain confidence in selling, and understanding labels.

Last winter, I decided that I should continue with my learning if I was going to stay at Toronto Golf and enrolled in Level 3. For me, it was a whole different ball game. I once again took this 16-week program through George Brown, which included a 4 hour lecture each week and we used every single minute of the class time. It took me a few weeks to realize that just attending class was not going to be enough. The lectures are fast, intense, and packed with information, and sometimes included up to 12 tastings, so being prepared ahead was essential. In addition to learning grape varietals in detail, this course focuses a lot on geography, climate and how the environment and winemaking techniques influence wine. I don’t consider myself to have a great palate - this was solidified when I scored an 11/26 on my first practice blind tasting. So, I spent my winter doing a lot of reading, and drinking (studying!) a lot of wine. I learned to taste with intention, and thoughtfulness.

A big perk of working in the industry was having relationships with several different wine agents. When I met with agents to buy for the Club, I really paid attention to the story behind each wine that they poured and made tasting notes for myself through everything I tasted. Agents that knew I was studying were eager to help and were more than willing to pour and talk through wines that I had questions about. I also found binning and organizing our cellar was very helpful in studying and becoming more comfortable with labels.

The format of the Level 3 exam forces you to be prepared, and knowledgeable in the whole course content. Fifty multiple choice questions, 4 short answer questions totaling 100 marks, and a blind tasting - all requiring a minimum score of 55%. The exam was very challenging, particularly the short answer component so I was extremely proud to receive a passing grade with merit a few months later. Though it wasn’t my strongest score, I was thrilled to improve on that blind tasting score as well - a component of the exam that I was quite nervous about.

Now full circle: while I was working towards my Level 3, the Clubhouse Manager position at Toronto Golf became vacant. I was filling the role in interim, so applying for the position would be the natural step but in crept my doubts about being qualified, and capable. Management of the cellar would be an important part of my role and working through my Level 3 while I prepared my application gave me a lot of confidence. Knowledge is power they say, and that rang true for me. I had identified the need for this specific knowledge at the Club, and when the opportunity arose - I had helped put myself in a position to be prepared to do it.

Pursuing my WSET, and my position at TGC has given me lots of really interesting experiences; a tasting trip to Napa Valley last spring, invites to unique events and dinners, and an opportunity to taste, and sell some stunning wines. I still feel over my head a lot of the time; there is so much to learn in the world of wine, but I do know that at least sometimes, I can now talk the talk.

I am by no means an expert; far from it - but I am proud that I was able to recognize a gap in my knowledge and did something about it. I am confident in my ability to manage the very extensive cellar at TGC, feel comfortable teaching and assisting my staff, and feel a sense of pride when I can make an informed recommendation for a guest. One day, an opportunity will present itself and you have the chance to get yourself prepared for it now, so take it!

If you have any questions about WSET that you think I might be able to help with, please feel free to reach out. If you’re reading this and have your Level 4, I might need a pep talk from you to get me through that one!

Brynn Labbett is the Clubhouse Manager at the Toronto Golf Club in Mississauga. She has been working in private clubs since 2007, where she started as a server at the York Downs Golf & Country Club. Brynn has a bachelor’s degree in physical education from Brock University, and a graduate certificate in Sport & Event Management. She is active within the association and currently sits as a Director on the Ontario Branch Board.