The ability to assess the value and character of a wine is essential to a successful Sommelier. In this module, each successful participant will; develop your palate, your ability to discern quality and value and your ability to evaluate wines by: colour, weight, alcohol, taste, flavour, texture, complexity and finish. Learn to recognize poor quality, wine faults and spoilage; learn what causes the taint and explore possible corrective actions. Learn to recognize wines by style and taste profile in order to judge varietal typicity. Finally, become familiar with various strategies for pairing wine and food and get exposure to wine service skills.
Syllabus of Course Content -
November 5th - 10:00 - 6:00 A Brief History of Wine + Introduction to Sensory Evaluation + Oak type/treatments & Wine Faults
November 12th - 10:00-6:00 Mid-Term + Role of the Sommelier + Crisp & Light White Wines
November 19th - 10:00-6:00 Aromatic White Wines & Rich & Full-Bodied White Wines + Sparkling Wines, Sweet & Fortified Wine Styles
November 26th - 10:00-6:00 Light to medium-bodied reds + Medium to Full-Bodied Red Wines
