This entry level program is designed to provide the basic product knowledge & skills in wine service for those in a junior position in the hospitality sector. It will hold equal appeal to those non-trade wine lovers who wish to gain some formal wine education. This highly interactive program introduces the student to many different aspects of the wine world including wine types & styles, wine tasting, major grape varieties and food & wine matching.
This program is offered in conjunction with the Wine & Spirit Education Trust (WSET). Students will have the option to sit the Level 1 WSET exam at the end of the course.
Course Length: 5 weeks
Contact Hours: 15
Course Competencies:
This course is designed to give the student upon successful completion:
- A basic understanding of the main types & wine styles available and their determining factors
- The ability to describe the characteristics of the principal grape varieties of the world
- An understanding of the fundamentals of food and wine matching
- The ability to use a systematic approach to tasting to write simple tasting notes.
- Knowledge on the correct storage and service procedures for wine.
- Knowledge of the professional responsibility regarding the service of wine including the social, legal & health aspects
Course Prerequisites: None
Textbooks: Study guide is provided
Material and Supplies: 6 ISO Tasting glasses, tasting sheets, pen, pencils, and paper.
Student Evaluation: Students must complete a food & wine matching exercise, submit a portfolio of tasting notes and complete a 30 question multiple choice paper
Instructor Availability Outside of Class: No
Weekly Outline:
Week 1 – Introduction to Wine
- How to describe wine by type & style
- Understanding the main factors that influence wine style
- Theory of a professional approach to tasting
- Practical wine tasting exercise
- The production of written tasting notes
Week 2 – White Grape Varieties & The Art of Wine Service Part 1
- Principal characteristics of Chardonnay, Riesling & Sauvignon Blanc
- Major regions of production for above grapes
- Tasting of Chardonnay, Riesling & Sauvignon Blanc
- Understanding wine service including service & storage temperatures, service equipment & sequence of service
Week 3 – Black Grape Varieties
- Principal characteristics of Cabernet Sauvignon, Pinot Noir & Syrah / Shiraz
- Major regions of production for above grapes
- Tasting of Cabernet Sauvignon, Pinot Noir & Syrah/Shiraz
- Discussion on the principals of pairing wine with food
Week 4 – Food & Wine matching
- Practical tasting exercise to demonstrate the principals learned
- Theoretical exercise using menu & wine list
Week 5 – The Art of Wine Service Part 2 & Exam
- Service of sparkling & fortified wines
- Principal characteristics of sparkling & fortified wines
- Professional responsibility
- Review
- Test
