Wine Course

Lesson 1 • Reading and Understanding Wine Labels

Decodes label terminology including vintage, appellation, alcohol level, and producer. Enables students to select and evaluate wines before opening a bottle.

Lesson 2 • Major Grape Varieties Overview

Introduces the world's most planted red and white varieties and their signature flavor profiles. Provides the vocabulary needed for all subsequent tasting exercises.

Lesson 3 • Anatomy of the Grapevine

Examines vine structure, growth cycle, and how each part contributes to fruit quality. Connects plant biology directly to flavor development in the glass.

Lesson 4 • Wine Styles and Categories

Classifies wines as still, sparkling, fortified, or sweet and explains production differences. Sets the structural map students use throughout the entire course.

Lesson 1 • Visual Assessment of Wine

Teaches color depth, hue, clarity, and viscosity evaluation. Visual clues predict grape variety, age, and winemaking style before tasting begins.

Lesson 2 • Setting Up for Accurate Tasting

Covers optimal tasting conditions including glassware, temperature, and lighting. Eliminates environmental variables that distort sensory perception.

Lesson 3 • Writing Professional Tasting Notes

Applies the full tasting grid to produce concise, accurate written evaluations. Tasting notes serve as communication tools for trade, education, and consumer guidance.

Lesson 4 • Nose: Aroma Identification

Trains olfactory recognition of primary, secondary, and tertiary aromas. Builds the scent memory essential for blind tasting and quality assessment.

Lesson 1 • Vineyard Management Practices

Covers pruning, trellising, canopy management, and yield control. Each practice directly affects fruit concentration, ripeness, and disease pressure.

Lesson 2 • Soils and Terroir

Explores how soil type, drainage, and mineral content influence vine stress and flavor. Introduces terroir as the interaction of all site-specific growing factors.

Lesson 3 • Harvest Decisions and Timing

Explains how winemakers assess ripeness using sugar, acidity, and phenolic maturity. Harvest timing is the final and most consequential viticulture decision.

Lesson 4 • Organic, Biodynamic, and Sustainable Viticulture

Compares conventional, organic, biodynamic, and sustainable farming philosophies. Equips students to evaluate producer claims and certification labels accurately.

Lesson 1 • Fermentation Science and Yeast

Examines alcoholic and malolactic fermentation, yeast selection, and temperature control. Fermentation choices are the primary driver of a wine's aromatic and structural profile.

Lesson 2 • White Wine Production

Covers crushing, pressing, cold settling, fermentation, and aging for white wines. Skin contact and lees aging are key variables that alter texture and flavor.

Lesson 3 • Aging, Blending, and Bottling

Covers oak vs. inert vessel aging, blending rationale, fining, filtration, and bottling. These final steps define a wine's style, stability, and shelf life.

Lesson 4 • Red Wine Production

Details maceration, cap management, fermentation, and pressing for red wines. Extraction decisions determine tannin level, color intensity, and aging potential.

Lesson 1 • France: Rhône, Loire, and Alsace

Explores Syrah-dominant Northern Rhône, GSM blends of the South, Loire's diverse styles, and Alsace's aromatic whites. Demonstrates France's extraordinary stylistic range.

Lesson 2 • Italy: North and Central Regions

Covers Piedmont's Nebbiolo, Veneto's Garganega and Corvina, and Tuscany's Sangiovese-based wines. Italy's indigenous varieties offer unmatched diversity for professional study.

Lesson 3 • Spain and Portugal

Examines Tempranillo in Rioja and Ribera del Duero, Sherry styles, and Portugal's Douro and Vinho Verde. Iberian wines balance tradition with growing international appeal.

Lesson 4 • Germany, Austria, and Other European Regions

Covers Riesling's Prädikat system in Germany, Austria's Grüner Veltliner, and emerging regions in Greece and Eastern Europe. Expands the student's European regional map.

Lesson 1 • South Africa and Other Emerging Regions

Introduces Chenin Blanc and Pinotage in South Africa and growing regions in Asia and North Africa. Emerging regions challenge traditional quality assumptions.

Lesson 2 • South America: Argentina and Chile

Examines Malbec in Mendoza, Carménère in Chile, and altitude's role in quality. South America's diverse geography produces wines of increasing global recognition.

Lesson 3 • United States Wine Regions

Focuses on Napa Valley Cabernet, Sonoma's diversity, Oregon Pinot Noir, and Washington Syrah. American AVA system and climate variation drive distinct regional identities.

Lesson 1 • Other Fortified Wines Worldwide

Surveys Madeira, Marsala, Muscat-based fortifieds, and Vermouth. These wines expand the student's fortified category knowledge beyond the Iberian Peninsula.

Lesson 2 • Tank Method and Other Sparkling Styles

Explains the Charmat method used for Prosecco and Lambrusco and ancestral method wines. Each method produces distinct texture, aroma, and price-point outcomes.

Lesson 3 • Champagne and Traditional Method Sparkling

Details the traditional method including secondary fermentation, riddling, disgorgement, and dosage. Champagne's production complexity justifies its premium market position.

Lesson 4 • Dessert and Late Harvest Wines

Examines noble rot, ice wine, dried grape, and late harvest production methods. Sweetness level and balancing acidity are the key quality criteria for this category.

Lesson 1 • Professional Wine Service Standards

Covers opening, decanting, pouring, and tableside presentation protocols. Correct service technique protects wine quality and enhances the guest experience.

Lesson 2 • Building and Presenting a Wine List

Guides wine list structure, pricing strategy, markup logic, and guest-facing presentation. A well-designed list drives revenue and reflects the establishment's identity.

Lesson 3 • Wine Storage and Cellar Management

Explains optimal temperature, humidity, light, and vibration conditions for wine storage. Proper cellar management protects investment and ensures wines reach peak quality.

Lesson 4 • Wine Faults: Identification and Response

Trains recognition of cork taint, oxidation, reduction, volatile acidity, and refermentation. Fault identification protects guests and supports confident service decisions.