Wine Appreciation – Advanced Level

Targeted Audience: FandB Managers, Senior Food and Beverage Executives

Course Contents:

• What is Wine – Definition?
• Wine Categorization.
• How soil conditions and climatic conditions affect wine styles
  (Terroir, Micro and mesoclimates etc…)
• Viticulture (Vine-growing and vineyard management)
  (Biodynamics, canopy management, clone, cover crop, grafting, irrigation, microclimate,     mesoclimate, organic, photosynthesis, pruning, ripening, rootstock, terroir, training, vigour, yield.)
• Oenology / Vinification (Wine making processes)
  (alcoholic fermentation, carbonic maceration, centrifuge, chaptalization, clarification, cryo-    extraction, cuvaison, débourbage, fermentation, fining, lees, malolactic fermentation, racking,     yeasts etc…..)
• Advanced Manufacturing processes.
  (White, Red, Rose, Sparkling, Fortified etc…)
• Label examples and characteristics of great wines of the world
• Interpreting the labelling formats of wines of the world.
  (Generic, Varietal, Combination, Descriptive etc…)
• French, German, Italian and new world appellations
• Faults in wine and handling situations of refusals
• Principles of wine listing and understanding target markets and preferences
• Proper wine storage and factors to consider
• Advanced wine service
  (Breathing, Decanting, use of modern equipment, maintaining appropriate temperatures etc….)
• Advanced Wine and Food Harmony (with practical sessions)
• Advanced guided wine tasting (Vertical, Horizontal etc….)