New World Wine Regions

Start
Mon, January 25, 2016
End
Mon, April 25, 2016
Schedule
14 sessions
#1.
Mon, January 25, 2016, 5:30 PM 9:30 PM (AST)
#2.
Mon, February 01, 2016, 5:30 PM 9:30 PM (AST)
#3.
Mon, February 08, 2016, 5:30 PM 9:30 PM (AST)
#4.
Mon, February 15, 2016, 5:30 PM 9:30 PM (AST)
#5.
Mon, February 22, 2016, 5:30 PM 9:30 PM (AST)
#6.
Mon, February 29, 2016, 5:30 PM 9:30 PM (AST)
#7.
Mon, March 07, 2016, 5:30 PM 9:30 PM (AST)
#8.
Mon, March 14, 2016, 5:30 PM 9:30 PM (ADT)
#9.
Mon, March 21, 2016, 5:30 PM 9:30 PM (ADT)
#10.
Mon, March 28, 2016, 5:30 PM 9:30 PM (ADT)
#11.
Mon, April 04, 2016, 5:30 PM 9:30 PM (ADT)
#12.
Mon, April 11, 2016, 5:30 PM 9:30 PM (ADT)
#13.
Mon, April 18, 2016, 5:30 PM 9:30 PM (ADT)
#14.
Mon, April 25, 2016, 5:30 PM 9:30 PM (ADT)
Location
Delta Halifax, Empress Boardroom (8th floor)
Spaces left
7
Registered
9 registrants

Registration

Individual – $925.00

PLEASE NOTE: Successful completion of Sensory Development & Wine Styles is a prerequisite for this course.

Registration is closed

New World wine regions are quickly establishing market strength. This section of the Sommelier program examines the ‘New World’ wine regions including Australia, New Zealand, South America, South Africa, USA, and Canada, with special attention to the wines of Nova Scotia/New Brunswick/P.E.I. In this section of the course students will study the character and quality of the major wines of the New World, learning the history, terroir, culture, laws, leading producers and trends. Emphasis will be placed on the advancement of New World winemaking techniques and the influence of these developments within the New World wine regions and abroad. In this course, students will continue to develop their tasting ability and wine assessment skills, as well as knowledge of food and wine pairings.

This course is instructed by Mark DeWolf and Carman Mills, and runs in January each year.

Syllabus of Course Content:

Class 1: New World winemaking techniques, wine closures and alternative packaging
Class 2: Wines of Chile
Class 3: Wines of Argentina
Class 4: NW techniques & South America written exam & Student Presentations
Class 5: Wines of California
Class 6: California cont’d, Pacific Northwest & other USA
Class 7: Wines of Canada
Class 8: Wines of Nova Scotia
Class 9: Wines of Australia (focus on warmer regions)
Class 10: Wines of Australia (focus on cooler regions) & Student Presentations
Class 11: North America written exam & Student Presentations
Class 12: Wines of New Zealand
Class 13: Wines of South Africa & Student Presentations
Class 14: Australia, NZ & SA written exam & Blind tasting exam

Course Evaluation:

20% – NW techniques/etc. & South America written exam
20% – North America written exam
20% – NZ, SA & Australia written exam
15% – Blind tasting Exam
10% – Project
10% – Presentation
5% – Participation/Attendance