A BEGINNER LEVEL INTRODUCTION TO WINE FOR ASPIRING WINE PROFESSIONALS AND ENTHUSIASTS
LEARNING OBJECTIVES
This course covers:
- Essential stages of grape cultivation and wine production.
- Various types, attributes, and styles of wines derived from key grape varieties and other selections.
- Important methods and principles for the proper storage and serving of wine.
COURSE CONTENT
- Assessments on individual sensitivity to sweetness, acidity, and bitterness.
- Guided tasting of ten different wines, spanning from dry to sweet, and including still and sparkling, white, rosé, and red varieties, from light to full-bodied.
- An assortment of small tasting dishes designed to demonstrate how flavor components such as bitterness, umami, salt, sourness, spiciness, fat, and sweetness influence wine pairing. Dishes prepared by Chef Cédric from Cagette.
- A pack of 150 flashcards for exam preparation.
ASSESSMENT FORMAT
A closed book examination consisting of a 30-question multiple-choice format will be held.
The examination is scheduled for February 1st.
COURSE DURATION
6 hours total, including a 45-minute exam.
INSTRUCTOR PROFILE
Hosted by Christophe Mercier, DipWSET.